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Ok, let’s make it Mutti @Mutti Pomodoro UK with my showstopping, crowdpleasing Fırında Yalancı Mantı” - Stuffed Oven Baked Pasta Shells with Garlic Yoghurt and Pul Biber Butter 🍝🌶️🌿 a feast for the eyes, perfect for feeding a crowd, and one to definitely impress your guests with. I’ve used the luscious Mutti Polpa, richly intense Double Concentrate Tomato Purée and deliciously smooth Passata and have listed tips for making it advance for hosting a crowd on my blog. The full recipe is on my blog, please make it. ad Serves 6-8 3 tbsp olive oil 2 onions, finely chopped 1 tsp salt 1 tsp finely grated garlic 1 tsp ground cumin 1/2 tsp ground cinnamon 1 tsp pul biber 1 tsp dried mint 1 tsp paprika 2 tbsp Mutti Double Concentrate tomato purée 500 g minced lamb / beef / meat-free mince 1 x 400g can Mutti Polpa ½ tsp ground black pepper 2 bay leaves 100ml milk 500g Conchiglioni pasta, cooked al dente 1 x jar Mutti Passata 500ml chicken / vegetable stock For the garlic yoghurt 1 large garlic clove, finely grated 150 g (5½ oz) natural yoghurt ½ tsp sea salt flakes For the chilli butter 50g unsalted butter 1 tbsp extra virgin olive oil 1 tbsp Mutti Double Concentrate tomato purée 1 tsp pul biber 1 tsp dried mint #melizcooks #pasta #yalancımantı
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melizcooks
Ok, let’s make it Mutti @Mutti Pomodoro UK with my showstopping, crowdpleasing Fırında Yalancı Mantı” - Stuffed Oven Baked Pasta Shells with Garlic Yoghurt and Pul Biber Butter 🍝🌶️🌿 a feast for the eyes, perfect for feeding a crowd, and one to definitely impress your guests with. I’ve used the luscious Mutti Polpa, richly intense Double Concentrate Tomato Purée and deliciously smooth Passata and have listed tips for making it advance for hosting a crowd on my blog. The full recipe is on my blog, please make it. ad Serves 6-8 3 tbsp olive oil 2 onions, finely chopped 1 tsp salt 1 tsp finely grated garlic 1 tsp ground cumin 1/2 tsp ground cinnamon 1 tsp pul biber 1 tsp dried mint 1 tsp paprika 2 tbsp Mutti Double Concentrate tomato purée 500 g minced lamb / beef / meat-free mince 1 x 400g can Mutti Polpa ½ tsp ground black pepper 2 bay leaves 100ml milk 500g Conchiglioni pasta, cooked al dente 1 x jar Mutti Passata 500ml chicken / vegetable stock For the garlic yoghurt 1 large garlic clove, finely grated 150 g (5½ oz) natural yoghurt ½ tsp sea salt flakes For the chilli butter 50g unsalted butter 1 tbsp extra virgin olive oil 1 tbsp Mutti Double Concentrate tomato purée 1 tsp pul biber 1 tsp dried mint #melizcooks #pasta #yalancımantı
Ok, what are you having for dinner tonight? Well, let me make your life a little easier for you - THIS! Spiced Köfte and Potatoes with a Tangy Tahini Yoghurt (Baharatlı Köfte ve Patates ve Yoghurtlu Tahın) - full recipe in Dinner Tonight including how to make it completely plant-based too - #PleaseMakeIt #köfte #meatballs #dinnertonight #melizcooks #potatoes #roastpotatoes #patates #spices #tahini #yoghurt #meze #mezze #onetray #easydinner #fridaynight #delicious #dinner #fyp
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11mo ago
melizcooks
Ok, what are you having for dinner tonight? Well, let me make your life a little easier for you - THIS! Spiced Köfte and Potatoes with a Tangy Tahini Yoghurt (Baharatlı Köfte ve Patates ve Yoghurtlu Tahın) - full recipe in Dinner Tonight including how to make it completely plant-based too - #PleaseMakeIt #köfte #meatballs #dinnertonight #melizcooks #potatoes #roastpotatoes #patates #spices #tahini #yoghurt #meze #mezze #onetray #easydinner #fridaynight #delicious #dinner #fyp
Fırında Karışık Dolma (Baked Stuffed Vegetables & Leaves). Full recipe on my blog and in Meliz’s Kitchen. Serves 6–8 4 large onions 6 ripe tomatoes 400g (5½ oz) Swiss / rainbow chard (with stalks on) 50 g (1¾ oz) fresh flat leaf parsley 3 tbsp olive oil 1 tsp pul biber ¼ tsp paprika ½ tsp ground cinnamon ½ tsp ground cumin 1 tsp salt 1 tsp coarse black pepper 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) 3 tbsp tomato purée 250 g (9 oz) short grain rice 1 tbsp dried mint 1 tbsp pomegranate molasses 4 tbsp fresh lemon juice 4 tbsp extra virgin olive oil 50 g (1¾ oz) pine nuts 16 vine leaves 1 chicken or vegetable stock cube 400 ml (14 fl oz) boiling water 200 ml (7 fl oz) cold water 30 g (1 oz) unsalted butter ¼ tsp pul biber #dolma #sarma #vegetables #fyp
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9mo ago
melizcooks
Fırında Karışık Dolma (Baked Stuffed Vegetables & Leaves). Full recipe on my blog and in Meliz’s Kitchen. Serves 6–8 4 large onions 6 ripe tomatoes 400g (5½ oz) Swiss / rainbow chard (with stalks on) 50 g (1¾ oz) fresh flat leaf parsley 3 tbsp olive oil 1 tsp pul biber ¼ tsp paprika ½ tsp ground cinnamon ½ tsp ground cumin 1 tsp salt 1 tsp coarse black pepper 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) 3 tbsp tomato purée 250 g (9 oz) short grain rice 1 tbsp dried mint 1 tbsp pomegranate molasses 4 tbsp fresh lemon juice 4 tbsp extra virgin olive oil 50 g (1¾ oz) pine nuts 16 vine leaves 1 chicken or vegetable stock cube 400 ml (14 fl oz) boiling water 200 ml (7 fl oz) cold water 30 g (1 oz) unsalted butter ¼ tsp pul biber #dolma #sarma #vegetables #fyp
Köfte Kebabs & Garlic Sauce. One of our faves. Perfect midweek fakeaway, recipe and method also on The Happy Foodie website (bake in a preheated oven at 210°c fan / 230°c conventional but please follow the written recipe for best results) For the chicken köfte:  500g chicken thigh fillets, blitzed in a food processor 1 red onion, coarsely grated / finely chopped (food processor) 1 large red romano / capia pepper, / small red bell pepper, finely chopped (food processor) 30g flat leaf parsley, finely chopped 4 garlic cloves, finely grated 1 tsp pul biber 1 tsp paprika 1 tsp black pepper 1 tsp sea salt flakes 1 tsp dried mint 2tbsp Turkish Sweet Red Pepper Paste 3 tbsp extra virgin olive oil For the garlic sauce:  1 tsp finely grated garlic 4 tbsp mayonnaise 120ml runny natural yoghurt 1 tsp extra virgin olive oil ½ tsp finely chopped parsley 1 tsp lemon juice ¼ tsp dried mint ¼ tsp pul biber ½ tsp sea salt flakes ¼ tsp coarse black pepper #köfte #kebab #kebabs #onepotmeal #midweekmeal #midweekdinner #easydinner #midweek #weekenddinner #fakeaway #garlicsauce #yoghurt #mayo #chicken #lamb #beef #melizcooks #fyp
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24.4K
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11mo ago
melizcooks
Köfte Kebabs & Garlic Sauce. One of our faves. Perfect midweek fakeaway, recipe and method also on The Happy Foodie website (bake in a preheated oven at 210°c fan / 230°c conventional but please follow the written recipe for best results) For the chicken köfte:  500g chicken thigh fillets, blitzed in a food processor 1 red onion, coarsely grated / finely chopped (food processor) 1 large red romano / capia pepper, / small red bell pepper, finely chopped (food processor) 30g flat leaf parsley, finely chopped 4 garlic cloves, finely grated 1 tsp pul biber 1 tsp paprika 1 tsp black pepper 1 tsp sea salt flakes 1 tsp dried mint 2tbsp Turkish Sweet Red Pepper Paste 3 tbsp extra virgin olive oil For the garlic sauce:  1 tsp finely grated garlic 4 tbsp mayonnaise 120ml runny natural yoghurt 1 tsp extra virgin olive oil ½ tsp finely chopped parsley 1 tsp lemon juice ¼ tsp dried mint ¼ tsp pul biber ½ tsp sea salt flakes ¼ tsp coarse black pepper #köfte #kebab #kebabs #onepotmeal #midweekmeal #midweekdinner #easydinner #midweek #weekenddinner #fakeaway #garlicsauce #yoghurt #mayo #chicken #lamb #beef #melizcooks #fyp
TWO YEARS since I posted this salata after it stood idle on my blog and YT channel for years 💚🧡❤️💜 Get this on your dinner tables tonight - who’s made this one already? Ok, what are you having for (lunch) or dinner tonight because this is THE perfect salad to have on repeat, now and always 💚🧡❤️💜 chop EVERYTHING as finely as possible (except for the pomegranate seeds and dressing ingredients obvs) and you will notice ALL the difference - dare I say, it’s even better the next day! #pleasemakeit INGREDIENTS 250g red cabbage, finely diced 1/2 English cucumber (deseeded) / 2 medium middle-eastern cucumbers (deseeded), finely diced 1 large red Romano pepper / kapya biber, finely diced 2 spring onions, finely sliced 50g fresh coriander, very finely chopped (stalks and leaves) 200g pomegranate seeds 3 tbsp extra virgin olive oil 2 tbsp freshly squeezed orange juice 1 tbsp white wine vinegar 2 tsp dried mint 1 tsp honey 2 tbsp pomegranate molasses 1/2 tsp sea salt flakes (or more to taste) #melizcooks #salad #choppedsalad #finelychopped
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2mo ago
melizcooks
TWO YEARS since I posted this salata after it stood idle on my blog and YT channel for years 💚🧡❤️💜 Get this on your dinner tables tonight - who’s made this one already? Ok, what are you having for (lunch) or dinner tonight because this is THE perfect salad to have on repeat, now and always 💚🧡❤️💜 chop EVERYTHING as finely as possible (except for the pomegranate seeds and dressing ingredients obvs) and you will notice ALL the difference - dare I say, it’s even better the next day! #pleasemakeit INGREDIENTS 250g red cabbage, finely diced 1/2 English cucumber (deseeded) / 2 medium middle-eastern cucumbers (deseeded), finely diced 1 large red Romano pepper / kapya biber, finely diced 2 spring onions, finely sliced 50g fresh coriander, very finely chopped (stalks and leaves) 200g pomegranate seeds 3 tbsp extra virgin olive oil 2 tbsp freshly squeezed orange juice 1 tbsp white wine vinegar 2 tsp dried mint 1 tsp honey 2 tbsp pomegranate molasses 1/2 tsp sea salt flakes (or more to taste) #melizcooks #salad #choppedsalad #finelychopped
Ok, what are you having for dinner tonight because I really think you should be making my Yanyana Tavası. When I first travelled to Türkiye as a little girl with my family (over 30 years ago) we went on an excursion to Kemer and had lunch in a very traditional restaurant by the side of a mountain; we sat on the floor on carpets, and were served a huge tray of Etli Yanyana Tavası (an oven-baked dish made with small pieces of lamb and vegetables cooked together, “yanyana”(beside/next to each other)), which was placed in the centre of the table, with nothing other than bread to collectively tuck into it with. I’ve posted the photo on my stories. As Cypriots, we often slow-cook meals like this with bone-in joints of meat, such as lamb shanks or lamb neck on the bone, but Tava and Güveç from Türkiye are traditionally made with “kuşbaşı” (teeny tiny) pieces of lamb. I use a similar milk-based marinade here to the lamb chop recipe in Meliz’s Kitchen. Full recipe for this Yanyana Tavası on my blog. If you don’t have a round tray, use a large rectangular once - just make sure it’s large, metal-based (not glass or ceramic) and shallow so the vegetables crisp up rather than just steam. Serves 6 3 tablespoons olive oil 2 tablespoon Turkish sweet red pepper paste 50ml milk 1 tsp paprika 1 tsp smoked paprika 1 tsp ground pul biber 1 1/2 tsp dried oregano 1 tsp dried mint 600g boneless lamb shoulder / neck fillet, cut into tiny pieces 10 garlic cloves, peeled and left whole 1 1/2 teaspoon sea salt flakes 3/4 teaspoon coarse black pepper 2 onions, peeled and chopped into 2cm pieces 1 large courgette, chopped into 2cm pieces 1 medium aubergine, chopped into 2cm pieces 2 romano/ medium red bell peppers, cored and chopped into 2cm pieces 2 large Charleston/ medium green bell peppers, cored and chopped into 2cm pieces 700g Maris piper potatoes, peeled and chopped into 2cm cubes 4 tomatoes, chopped into 2cm pieces 2 Bay leaves #yanyanatavası #tepsi #onepot #onepotmeal #cosyweekend #fridaynight #fridaydinner #friday #lazyweekend #weekenddinner #slowweekend #slowcooking #lamb #vegetables
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11mo ago
melizcooks
Ok, what are you having for dinner tonight because I really think you should be making my Yanyana Tavası. When I first travelled to Türkiye as a little girl with my family (over 30 years ago) we went on an excursion to Kemer and had lunch in a very traditional restaurant by the side of a mountain; we sat on the floor on carpets, and were served a huge tray of Etli Yanyana Tavası (an oven-baked dish made with small pieces of lamb and vegetables cooked together, “yanyana”(beside/next to each other)), which was placed in the centre of the table, with nothing other than bread to collectively tuck into it with. I’ve posted the photo on my stories. As Cypriots, we often slow-cook meals like this with bone-in joints of meat, such as lamb shanks or lamb neck on the bone, but Tava and Güveç from Türkiye are traditionally made with “kuşbaşı” (teeny tiny) pieces of lamb. I use a similar milk-based marinade here to the lamb chop recipe in Meliz’s Kitchen. Full recipe for this Yanyana Tavası on my blog. If you don’t have a round tray, use a large rectangular once - just make sure it’s large, metal-based (not glass or ceramic) and shallow so the vegetables crisp up rather than just steam. Serves 6 3 tablespoons olive oil 2 tablespoon Turkish sweet red pepper paste 50ml milk 1 tsp paprika 1 tsp smoked paprika 1 tsp ground pul biber 1 1/2 tsp dried oregano 1 tsp dried mint 600g boneless lamb shoulder / neck fillet, cut into tiny pieces 10 garlic cloves, peeled and left whole 1 1/2 teaspoon sea salt flakes 3/4 teaspoon coarse black pepper 2 onions, peeled and chopped into 2cm pieces 1 large courgette, chopped into 2cm pieces 1 medium aubergine, chopped into 2cm pieces 2 romano/ medium red bell peppers, cored and chopped into 2cm pieces 2 large Charleston/ medium green bell peppers, cored and chopped into 2cm pieces 700g Maris piper potatoes, peeled and chopped into 2cm cubes 4 tomatoes, chopped into 2cm pieces 2 Bay leaves #yanyanatavası #tepsi #onepot #onepotmeal #cosyweekend #fridaynight #fridaydinner #friday #lazyweekend #weekenddinner #slowweekend #slowcooking #lamb #vegetables
How to cook like a Kıbrıslı: Melek Nene’s Pazili Kuru Börülce (Pan Fried Chard & Black Eyed Beans) 🫘 🧅 🧄 🌿 🍋 🫒 Serves 6–8 450g cooked black eyed beans* (see notes in pinned comment) 200 g (7 oz) Swiss chard roughly chopped (stems removed, finely chopped and kept to one side) or the same quantity of spinach 3 tbsp olive oil 1 large onion, peeled and finely diced 1/2 tsp sea salt flakes 4 garlic cloves, finely sliced For the dressing 4 tbsp extra virgin olive oil, plus extra to serve 4 tbsp lemon juice 1 tsp sea salt flakes 1 tsp dried mint METHOD: If using dried black eyed beans, spread them out evenly on a large tray and remove and discard any stones or broken beans. Soak and cook as per the instructions below. You can check that they’re cooked by squeezing one of the cooked beans in between your thumb and forefinger. Once cooked, remove the pan from the heat and drain the beans in a colander. You cook prepare these the night before too but I love using them when they’re still warm from being freshly cooked as the beans soak up the flavour and juices of the remaining ingredients better this way. Wash the chard thoroughly to remove any dirt or grit before roughly chopping the leaves. In a frying pan, heat the olive oil, add the onion, along with the 1/2 tsp sea sally flakes and soften over a low heat for 12–15 minutes until translucent. Add the finely chopped chard stalks and cook for a few minutes more. Once softened, increase the heat a little so the onions and chard stalks start to caramelise, then add the garlic, turn the heat down again and cook for another 2 minutes. Add the chopped chard leaves to the pan, reduce the heat and cook until the greens have wilted. Remove the pan from the heat, add the drain beans to the pan and stir well until the beans are fully coated in the greens, onions and garlic. Transfer the mixture to a serving dish. Drizzle and sprinkle over all of the dressing ingredients, stir well and serve with an extra drizzle of extra virgin olive oil. It’s the perfect accompaniment to Badadez Köftesi (coming soon) and fresh or canned fish such as tuna or smoked mackerel, chips, bread and a fresh salad. #melizcooks #beans #salad COOKING TIPS: * if using dried beans, soak 250g dried black-eyed beans overnight in lots of cold water then rinsed, added to a large pan of 2.5 litres (4½ pints) cold water - bring up to the boil, then simmer on a low heat for around for 45mins-1hr (I don’t add the juice of a lemon as the acid can react with the tenderness of the beans but if you prefer too to keep the colour of the beans brighter then that’s totally up to you. I like to use the Bodrum or Duru Black Eyed Beans (akutu Börülce). OR 2 x 400g cans black eyes beans, drained (480g drained weight) rinsed
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7mo ago
melizcooks
How to cook like a Kıbrıslı: Melek Nene’s Pazili Kuru Börülce (Pan Fried Chard & Black Eyed Beans) 🫘 🧅 🧄 🌿 🍋 🫒 Serves 6–8 450g cooked black eyed beans* (see notes in pinned comment) 200 g (7 oz) Swiss chard roughly chopped (stems removed, finely chopped and kept to one side) or the same quantity of spinach 3 tbsp olive oil 1 large onion, peeled and finely diced 1/2 tsp sea salt flakes 4 garlic cloves, finely sliced For the dressing 4 tbsp extra virgin olive oil, plus extra to serve 4 tbsp lemon juice 1 tsp sea salt flakes 1 tsp dried mint METHOD: If using dried black eyed beans, spread them out evenly on a large tray and remove and discard any stones or broken beans. Soak and cook as per the instructions below. You can check that they’re cooked by squeezing one of the cooked beans in between your thumb and forefinger. Once cooked, remove the pan from the heat and drain the beans in a colander. You cook prepare these the night before too but I love using them when they’re still warm from being freshly cooked as the beans soak up the flavour and juices of the remaining ingredients better this way. Wash the chard thoroughly to remove any dirt or grit before roughly chopping the leaves. In a frying pan, heat the olive oil, add the onion, along with the 1/2 tsp sea sally flakes and soften over a low heat for 12–15 minutes until translucent. Add the finely chopped chard stalks and cook for a few minutes more. Once softened, increase the heat a little so the onions and chard stalks start to caramelise, then add the garlic, turn the heat down again and cook for another 2 minutes. Add the chopped chard leaves to the pan, reduce the heat and cook until the greens have wilted. Remove the pan from the heat, add the drain beans to the pan and stir well until the beans are fully coated in the greens, onions and garlic. Transfer the mixture to a serving dish. Drizzle and sprinkle over all of the dressing ingredients, stir well and serve with an extra drizzle of extra virgin olive oil. It’s the perfect accompaniment to Badadez Köftesi (coming soon) and fresh or canned fish such as tuna or smoked mackerel, chips, bread and a fresh salad. #melizcooks #beans #salad COOKING TIPS: * if using dried beans, soak 250g dried black-eyed beans overnight in lots of cold water then rinsed, added to a large pan of 2.5 litres (4½ pints) cold water - bring up to the boil, then simmer on a low heat for around for 45mins-1hr (I don’t add the juice of a lemon as the acid can react with the tenderness of the beans but if you prefer too to keep the colour of the beans brighter then that’s totally up to you. I like to use the Bodrum or Duru Black Eyed Beans (akutu Börülce). OR 2 x 400g cans black eyes beans, drained (480g drained weight) rinsed
“Çıtır Çıtır” Lahmacun. How many times can you say “çıtır çıtır” in one reel 🫣🫠🤣 - consequently the Sezen Aksu song choice felt very apt. Full recipe on my blog, link in bio. INGREDIENTS (makes 20) For the Dough: 300ml warm water 1 tbsp caster sugar 125ml warm milk 1 sachet (7g) fast action yeast 800g plain white flour 2 tsp salt 50g natural yoghurt 2 tbsp extra virgin olive oil (+ a little extra) For the Topping: 4 onions, peeled, roughly chopped 4 large ripe tomatoes 1 large kapya biber / red bell pepper, cored, roughly chopped 1 large sivri biber / green bell pepper, cored, roughly chopped 1 large bunch (50g) fresh parsley, very finely chopped 6 garlic cloves, peeled, finely grated 1 tsp cumin 1 1/4 tsp paprika 1 1/4 tsp  pul biber 2 tbsp tomato puree 2 tbsp Turkish sweet red pepper paste (Tatlı biber salçası) 4 tbsp extra virgin olive oil 1 tsp salt 1 tsp black pepper 500g 20% fat beef / lamb mince #lahmacun #weekend #melizcooks #fyp #dinner
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10mo ago
melizcooks
“Çıtır Çıtır” Lahmacun. How many times can you say “çıtır çıtır” in one reel 🫣🫠🤣 - consequently the Sezen Aksu song choice felt very apt. Full recipe on my blog, link in bio. INGREDIENTS (makes 20) For the Dough: 300ml warm water 1 tbsp caster sugar 125ml warm milk 1 sachet (7g) fast action yeast 800g plain white flour 2 tsp salt 50g natural yoghurt 2 tbsp extra virgin olive oil (+ a little extra) For the Topping: 4 onions, peeled, roughly chopped 4 large ripe tomatoes 1 large kapya biber / red bell pepper, cored, roughly chopped 1 large sivri biber / green bell pepper, cored, roughly chopped 1 large bunch (50g) fresh parsley, very finely chopped 6 garlic cloves, peeled, finely grated 1 tsp cumin 1 1/4 tsp paprika 1 1/4 tsp  pul biber 2 tbsp tomato puree 2 tbsp Turkish sweet red pepper paste (Tatlı biber salçası) 4 tbsp extra virgin olive oil 1 tsp salt 1 tsp black pepper 500g 20% fat beef / lamb mince #lahmacun #weekend #melizcooks #fyp #dinner
Serves 4–6 INGREDIENTS 1 kg (2 lb 4 oz) skinless, boneless chicken thigh fillets, cut into 7.5-cm (3-inch) chunks 4–6 long metal skewers For the marinade 4 tbsp thick set natural yoghurt 1 heaped tbsp Turkish sweet red pepper paste (tatlı biber salçası) 1 tbsp finely chopped fresh parsley leaves 1 tbsp olive oil 1 tbsp pomegranate molasses 1 tbsp clear honey 1 tsp salt 1 tsp black pepper 1 tsp pul biber 1 tsp paprika To serve 1 tsp dried oregano 1 tsp fresh lemon juice 1 tsp extra virgin olive oil #melizcooks #tavukşiş #chickenkebab #heatwave #bbq
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1mo ago
melizcooks
Serves 4–6 INGREDIENTS 1 kg (2 lb 4 oz) skinless, boneless chicken thigh fillets, cut into 7.5-cm (3-inch) chunks 4–6 long metal skewers For the marinade 4 tbsp thick set natural yoghurt 1 heaped tbsp Turkish sweet red pepper paste (tatlı biber salçası) 1 tbsp finely chopped fresh parsley leaves 1 tbsp olive oil 1 tbsp pomegranate molasses 1 tbsp clear honey 1 tsp salt 1 tsp black pepper 1 tsp pul biber 1 tsp paprika To serve 1 tsp dried oregano 1 tsp fresh lemon juice 1 tsp extra virgin olive oil #melizcooks #tavukşiş #chickenkebab #heatwave #bbq
My Favourite Things: EP. 3 CANNELINI BEAN, CRISPY HELLİM & CRUNCHY WALNUT SALAD Serves 4-6 Prep: 10 minutes Cook: 5 minutes 225g (8oz) hellim (halloumi), cut into 1cm cubes 3 tbsp extra virgin olive oil 1 x 400g (14oz) can cooked cannellini beans, washed and drained 25g (1oz) fresh coriander, leaves and stalks finely chopped 200g (7oz) pomegranate seeds 2 small Middle Eastern cucumbers or 1/3 English cucumber (de-seeded), finely diced 1 large red romano/capia pepper (kapya biber)/small red bell pepper, finely diced 2 spring onions, thinly sliced 1 tsp sea salt flakes 3 tsp dried mint 2 tsp sumac 2 tsp pul biber 100g (3½oz) shelled walnuts, roughly chopped 2 tbsp pomegranate molasses #melizcooks #salad #choppedsalad #finelychopped
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3mo ago
melizcooks
My Favourite Things: EP. 3 CANNELINI BEAN, CRISPY HELLİM & CRUNCHY WALNUT SALAD Serves 4-6 Prep: 10 minutes Cook: 5 minutes 225g (8oz) hellim (halloumi), cut into 1cm cubes 3 tbsp extra virgin olive oil 1 x 400g (14oz) can cooked cannellini beans, washed and drained 25g (1oz) fresh coriander, leaves and stalks finely chopped 200g (7oz) pomegranate seeds 2 small Middle Eastern cucumbers or 1/3 English cucumber (de-seeded), finely diced 1 large red romano/capia pepper (kapya biber)/small red bell pepper, finely diced 2 spring onions, thinly sliced 1 tsp sea salt flakes 3 tsp dried mint 2 tsp sumac 2 tsp pul biber 100g (3½oz) shelled walnuts, roughly chopped 2 tbsp pomegranate molasses #melizcooks #salad #choppedsalad #finelychopped
ad Who loves a fakeaway? I mean, who doesn’t love a fakeaway? I want to show you how to make the ultimate Mixed Grill Platter in my AEG SteamCrisp oven with @Maldon Salt Chilli Sea Salt, using one base marinade recipe that can be used in a variety of different ways, depending on which meat you are marinating. If you’re hosting a crowd, you can make the whole platter (on large baking two trays), if not, feel free to just make one of the recipes. Alternatively, marinate everything and just freeze in batches so you can just defrost and cook at a later date to save on time. All of the marinated meats below can be cooked on the same trays at the same temperature for 30-35 minutes until perfectly cooked. Full recipe on the AEG and Maldon Salt websites. Please Make it. #mixedgrill #kebab #turkishfood #ad
170K
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3mo ago
melizcooks
ad Who loves a fakeaway? I mean, who doesn’t love a fakeaway? I want to show you how to make the ultimate Mixed Grill Platter in my AEG SteamCrisp oven with @Maldon Salt Chilli Sea Salt, using one base marinade recipe that can be used in a variety of different ways, depending on which meat you are marinating. If you’re hosting a crowd, you can make the whole platter (on large baking two trays), if not, feel free to just make one of the recipes. Alternatively, marinate everything and just freeze in batches so you can just defrost and cook at a later date to save on time. All of the marinated meats below can be cooked on the same trays at the same temperature for 30-35 minutes until perfectly cooked. Full recipe on the AEG and Maldon Salt websites. Please Make it. #mixedgrill #kebab #turkishfood #ad
Türlü: Spiced Roasted Vegetable Stew “Türlü” translates as 'all kinds of', or 'all sorts' and it refers to the assortment of vegetables that are thrown together in this dish. The vegetables are roasted, like an oven-baked spiced ratatouille, with a colourful combination of herbs and sweet, warm spices - as a Turkish-Cypriot, cloves, cinnamon and coriander are essential in my recipe. It’s one of those dishes that can be eaten hot, warm or cold and simply delicious when served with bread or rice and some thick set natural yogurt or cacık, or stirred through pasta with lashings of grated hellim (of course!). Full recipe in Meliz’s Kitchen and on The Happy Foodie website. Serves 6-8 1 large aubergine 2 courgettes 1 tsp fine sea salt 2 large onions 2 large sweet red peppers (kapya biber) or romano peppers (200 g/7 oz) 4 large charleston or 2 green bell peppers (150 g/5½ oz) 4 large, ripe plum tomatoes (500 g/1 lb 2 oz) 4 large garlic cloves, peeled and bashed 50 ml (2 fl oz) olive oi /4 tsp ground clove: ½ tsp ground coriander ½ tsp paprika 1 tsp dried oregano ¾ tsp sea salt flakes ¾ tsp cracked black pepper 1 vegetable stock cube 2 tbsp tomato purée 1 tbsp Turkish sweet red pepper (tatlı biber salçasi) 600 ml (20 fl oz) boiling water 1 tbsp fresh lemon juice 1 tosp plain flour ½ cinnamon stick 1 large bay leaf 1-2 tbsp extra virgin olive oil #türlü #turkishfood #EasyRecipe #onepot #fyp
156K
3.42K
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10mo ago
melizcooks
Türlü: Spiced Roasted Vegetable Stew “Türlü” translates as 'all kinds of', or 'all sorts' and it refers to the assortment of vegetables that are thrown together in this dish. The vegetables are roasted, like an oven-baked spiced ratatouille, with a colourful combination of herbs and sweet, warm spices - as a Turkish-Cypriot, cloves, cinnamon and coriander are essential in my recipe. It’s one of those dishes that can be eaten hot, warm or cold and simply delicious when served with bread or rice and some thick set natural yogurt or cacık, or stirred through pasta with lashings of grated hellim (of course!). Full recipe in Meliz’s Kitchen and on The Happy Foodie website. Serves 6-8 1 large aubergine 2 courgettes 1 tsp fine sea salt 2 large onions 2 large sweet red peppers (kapya biber) or romano peppers (200 g/7 oz) 4 large charleston or 2 green bell peppers (150 g/5½ oz) 4 large, ripe plum tomatoes (500 g/1 lb 2 oz) 4 large garlic cloves, peeled and bashed 50 ml (2 fl oz) olive oi /4 tsp ground clove: ½ tsp ground coriander ½ tsp paprika 1 tsp dried oregano ¾ tsp sea salt flakes ¾ tsp cracked black pepper 1 vegetable stock cube 2 tbsp tomato purée 1 tbsp Turkish sweet red pepper (tatlı biber salçasi) 600 ml (20 fl oz) boiling water 1 tbsp fresh lemon juice 1 tosp plain flour ½ cinnamon stick 1 large bay leaf 1-2 tbsp extra virgin olive oil #türlü #turkishfood #EasyRecipe #onepot #fyp
ETLİ GÜVEÇ (LAYERED ONE-POT SLOW-COOKED BEEF & VEGETABLES): Ok, what are you having for dinner tonight, because you know as soon as my big casserole dish comes out, there’s some serious one pot delicious goodness coming your way. Think of this as the lazier, easier (if that’s even possible) sister version of Yanyana Tavası. The concept of Tava is very similar to Güveç, the only difference being that the latter is layered into a deep clay pot, weighted down, with the meat at the bottom, rather than spread out into a large round metal baking tray. It’s the perfect dish for long, lazy weekends due to the slow-cooking methods, but it makes a good, hearty midweek meal too. Recipe is on my blog (link in bio - it’s quite an old one, so search for “ETLI GÜVEÇ (LAYERED ONE-POT SLOW-COOKED BEEF & VEGETABLES)) and also in my first book, Meliz’s Kitchen. For this recipe I use braising beef, but you could also use the more traditional lamb, or chicken. Please make it. Serves 4-6 2 tbsp tomato purée 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) + 100ml boiling water 400ml chicken / beef stock 4 tbsp extra virgin olive oil 800 g (1 lb 9 oz) beef braising steak, diced 2 large red onions (300 g/10½ oz), thinly sliced 8 garlic cloves, peeled and bashed 2 bay leaves 1 1/2 tsp sea salt flakes ¾ tsp coarse black pepper 2 kapya biber / tomato / small red bell peppers 2 large long green mild (carliston) pepper / 2 small green bell peppers, cored, deseeded and cut into 2-3cm pieces 750 g (1 lb 10 oz) Cyprus or Maris Piper potatoes, peeled, cut into 3cm chunks 3 slices of fresh lemon ½ tsp dried mint 1 tsp dried oregano 4 tomatoes, halved and sliced #güveç #onepot #fyp #weekend #cooking
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10mo ago
melizcooks
ETLİ GÜVEÇ (LAYERED ONE-POT SLOW-COOKED BEEF & VEGETABLES): Ok, what are you having for dinner tonight, because you know as soon as my big casserole dish comes out, there’s some serious one pot delicious goodness coming your way. Think of this as the lazier, easier (if that’s even possible) sister version of Yanyana Tavası. The concept of Tava is very similar to Güveç, the only difference being that the latter is layered into a deep clay pot, weighted down, with the meat at the bottom, rather than spread out into a large round metal baking tray. It’s the perfect dish for long, lazy weekends due to the slow-cooking methods, but it makes a good, hearty midweek meal too. Recipe is on my blog (link in bio - it’s quite an old one, so search for “ETLI GÜVEÇ (LAYERED ONE-POT SLOW-COOKED BEEF & VEGETABLES)) and also in my first book, Meliz’s Kitchen. For this recipe I use braising beef, but you could also use the more traditional lamb, or chicken. Please make it. Serves 4-6 2 tbsp tomato purée 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) + 100ml boiling water 400ml chicken / beef stock 4 tbsp extra virgin olive oil 800 g (1 lb 9 oz) beef braising steak, diced 2 large red onions (300 g/10½ oz), thinly sliced 8 garlic cloves, peeled and bashed 2 bay leaves 1 1/2 tsp sea salt flakes ¾ tsp coarse black pepper 2 kapya biber / tomato / small red bell peppers 2 large long green mild (carliston) pepper / 2 small green bell peppers, cored, deseeded and cut into 2-3cm pieces 750 g (1 lb 10 oz) Cyprus or Maris Piper potatoes, peeled, cut into 3cm chunks 3 slices of fresh lemon ½ tsp dried mint 1 tsp dried oregano 4 tomatoes, halved and sliced #güveç #onepot #fyp #weekend #cooking
Back cooking with the inimitable James Martin on the James Martin Saturday Morning show tomorrow morning, Saturday 20th September at 9.30am on ITV @ITVX cooking with the one and only James Martin (of course!), Cyrus Todiwala and special guest Amy Macdonald #thisisthelife 🎤🎶 Can you guess what I’ll be cooking? 😍 And yes, that’s me prepping the hero dish before going into make up - this is why I absolutely LOVE this show, real live cooking we all get stuck into!) - cannot WAIT for this one 🫶🏼💕🧿 #cooking #jamesmartinsaturdaymorning #itv #tvchef
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9mo ago
melizcooks
Back cooking with the inimitable James Martin on the James Martin Saturday Morning show tomorrow morning, Saturday 20th September at 9.30am on ITV @ITVX cooking with the one and only James Martin (of course!), Cyrus Todiwala and special guest Amy Macdonald #thisisthelife 🎤🎶 Can you guess what I’ll be cooking? 😍 And yes, that’s me prepping the hero dish before going into make up - this is why I absolutely LOVE this show, real live cooking we all get stuck into!) - cannot WAIT for this one 🫶🏼💕🧿 #cooking #jamesmartinsaturdaymorning #itv #tvchef
Mince & Green Bean Stew (Kıymalı Taze Fasülye). This is one of our favourite 30 minute recipes in my house. Quick, easy and OH SO DELICIOUS. Full recipe on my blog and in Meliz’s Kitchen Serves 4–6 3 tbsp olive oil 1 large onion, very finely chopped 4 garlic cloves, crushed or finely grated 1 tsp paprika ½ tsp pul biber ½ tsp ground cumin 500 g (1 lb 2 oz) minced beef or lamb ¾ tsp salt ¾ tsp black pepper 2 tbsp pomegranate molasses 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) 1 tbsp tomato purée 400 g (14 oz) can chopped tomatoes 500 g (1 lb 2 oz) fresh fine green beans 1 chicken stock cube 400 ml (14 fl oz) boiling water #greenbeans #tazefasulye #kıyma #easydinner #fyp
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9mo ago
melizcooks
Mince & Green Bean Stew (Kıymalı Taze Fasülye). This is one of our favourite 30 minute recipes in my house. Quick, easy and OH SO DELICIOUS. Full recipe on my blog and in Meliz’s Kitchen Serves 4–6 3 tbsp olive oil 1 large onion, very finely chopped 4 garlic cloves, crushed or finely grated 1 tsp paprika ½ tsp pul biber ½ tsp ground cumin 500 g (1 lb 2 oz) minced beef or lamb ¾ tsp salt ¾ tsp black pepper 2 tbsp pomegranate molasses 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası) 1 tbsp tomato purée 400 g (14 oz) can chopped tomatoes 500 g (1 lb 2 oz) fresh fine green beans 1 chicken stock cube 400 ml (14 fl oz) boiling water #greenbeans #tazefasulye #kıyma #easydinner #fyp
Terbiyeli Tavuk Haşlama (Creamy Chicken & Vegetable Stew). Cosy season is here - the recipe below is for chicken legs, but you could use chicken thighs and / or drumsticks - the skin and bones add flavour and collagen. The creamy texture of this stew comes from the terbiye – a thickening agent made from mixing together an egg yolk, flour, yoghurt and lemon juice. full recipe on my blog and in Dinner Tonight - please make it. Prep: 15 minutes Cook: 1 hour 20 minutes 2 chicken stock cubes + 1.8 litres (3pts 4fl oz) boiling hot water OR 1.8 litres fresh chicken broth 4 large chicken legs, skin-on 1 tsp sea salt flakes 3 tbsp olive oil 4 large potatoes, peeled and quartered 4 large carrots, peeled and halved 4 onions, peeled and quartered 2 large celery sticks, quartered 1 fennel bulb, thickly sliced 1 tsp coarse black pepper + a little extra for garnish 1 tsp paprika 1 tsp pul biber (Aleppo pepper/ Turkish red pepper flakes) + a little extra for garnish ½ tsp dried mint 1 tsp dried oregano 1 large egg yolk 1 heaped tbsp plain flour 1 heaped tbsp natural yoghurt Juice of 1 lemon, + extra lemon wedges to serve 60g (2oz) short-grain white rice, washed and drained 25g (1oz) fresh parsley leaves, finely chopped #chickenstew #chickensoup #cosy #dinner #fyp
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9mo ago
melizcooks
Terbiyeli Tavuk Haşlama (Creamy Chicken & Vegetable Stew). Cosy season is here - the recipe below is for chicken legs, but you could use chicken thighs and / or drumsticks - the skin and bones add flavour and collagen. The creamy texture of this stew comes from the terbiye – a thickening agent made from mixing together an egg yolk, flour, yoghurt and lemon juice. full recipe on my blog and in Dinner Tonight - please make it. Prep: 15 minutes Cook: 1 hour 20 minutes 2 chicken stock cubes + 1.8 litres (3pts 4fl oz) boiling hot water OR 1.8 litres fresh chicken broth 4 large chicken legs, skin-on 1 tsp sea salt flakes 3 tbsp olive oil 4 large potatoes, peeled and quartered 4 large carrots, peeled and halved 4 onions, peeled and quartered 2 large celery sticks, quartered 1 fennel bulb, thickly sliced 1 tsp coarse black pepper + a little extra for garnish 1 tsp paprika 1 tsp pul biber (Aleppo pepper/ Turkish red pepper flakes) + a little extra for garnish ½ tsp dried mint 1 tsp dried oregano 1 large egg yolk 1 heaped tbsp plain flour 1 heaped tbsp natural yoghurt Juice of 1 lemon, + extra lemon wedges to serve 60g (2oz) short-grain white rice, washed and drained 25g (1oz) fresh parsley leaves, finely chopped #chickenstew #chickensoup #cosy #dinner #fyp
Ok, let’s make my DELICIOUS Domatestli Pirinç Pilavı for dinner tonight 🍚🍅🫑🌶️🌿🧅 You can swap the tinned tomatoes for delicious fresh and seasonal juicy tomatoes - cut them in half and coarsely grate them skin side down, discarding the skins and using the juicy pulp. This recipe can also be made with bulgur (known as “Meyhane Pilavı”, served with grilled / barbecued meats at a relaxed meze restaurant known as a “Meyhane”). It’s also PERFECT on its own with just a dollop of yoghurt. Ingredients below, full method continued (and pinned) in the comments. INGREDIENTS 2 tbsp olive oil 1 onion, peeled + finely diced 3/4 tsp sea salt flakes 1 sivri biber (or 1 small green bell pepper and 1/2 small green chilli), deseeded + finely diced 1 red Romano pepper / kapya biber, deseeded + finely diced 15g unsalted butter 1 tsp pul biber / Aleppo pepper 1 tsp ground cumin 1 1/2 tsp sweet paprika 1 1/2 tsp dried mint 250g washed and drained easy cook long grain white rice 1 x 400g tin finely chopped tomatoes 2 tbsp Double concentrate tomato purée 400ml hot vegetable stock 1/4 tsp coarse black pepper To serve Extra virgin olive oil, Pul biber, Fresh flat leaf parsley leaves (finely chopped), Lemon wedges, Thick natural yoghurt METHOD Add oil to large non-stick sauté / deep frying pan (with a lid) and place on hob over low-med heat. Soften onions for 4-5 mins, sprinkle in half the sea salt, and once they slowly start to change colour, add peppers and soften together for another 4-5 mins. Add butter, stir until it just melts, then add pul biber, cumin, paprika and dried mint and stir well for a minute until spices release aroma. Add finely chopped tomatoes and tomato purée, stir well again, turn heat down simmer low for a couple of mins. Add a little cold water to the polpa tin and top the stock up to 550ml in total. Add washed, drained easy cook long grain rice, stir well so all grains are coated, pour in stock, black pepper and stir again. Turn heat up so it starts to come up to a simmer, stir, turn heat right down and pop lid on. Cook for 12-15 mins, stirring occasionally to release any jammy grains stuck to the bottom of the pan, and once most of the liquid has evaporated, turn off the heat, stir once more, pop a tea towel followed by the lid onto the pan, and leave for 10 minutes before serving. So good. #melizcooks #rice #simplerecipe #EasyRecipe #easydinner #simpledinner #onepanmeal #onepotmeal #onepan #onepot #tomatoes #pilav #fyp
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12mo ago
melizcooks
Ok, let’s make my DELICIOUS Domatestli Pirinç Pilavı for dinner tonight 🍚🍅🫑🌶️🌿🧅 You can swap the tinned tomatoes for delicious fresh and seasonal juicy tomatoes - cut them in half and coarsely grate them skin side down, discarding the skins and using the juicy pulp. This recipe can also be made with bulgur (known as “Meyhane Pilavı”, served with grilled / barbecued meats at a relaxed meze restaurant known as a “Meyhane”). It’s also PERFECT on its own with just a dollop of yoghurt. Ingredients below, full method continued (and pinned) in the comments. INGREDIENTS 2 tbsp olive oil 1 onion, peeled + finely diced 3/4 tsp sea salt flakes 1 sivri biber (or 1 small green bell pepper and 1/2 small green chilli), deseeded + finely diced 1 red Romano pepper / kapya biber, deseeded + finely diced 15g unsalted butter 1 tsp pul biber / Aleppo pepper 1 tsp ground cumin 1 1/2 tsp sweet paprika 1 1/2 tsp dried mint 250g washed and drained easy cook long grain white rice 1 x 400g tin finely chopped tomatoes 2 tbsp Double concentrate tomato purée 400ml hot vegetable stock 1/4 tsp coarse black pepper To serve Extra virgin olive oil, Pul biber, Fresh flat leaf parsley leaves (finely chopped), Lemon wedges, Thick natural yoghurt METHOD Add oil to large non-stick sauté / deep frying pan (with a lid) and place on hob over low-med heat. Soften onions for 4-5 mins, sprinkle in half the sea salt, and once they slowly start to change colour, add peppers and soften together for another 4-5 mins. Add butter, stir until it just melts, then add pul biber, cumin, paprika and dried mint and stir well for a minute until spices release aroma. Add finely chopped tomatoes and tomato purée, stir well again, turn heat down simmer low for a couple of mins. Add a little cold water to the polpa tin and top the stock up to 550ml in total. Add washed, drained easy cook long grain rice, stir well so all grains are coated, pour in stock, black pepper and stir again. Turn heat up so it starts to come up to a simmer, stir, turn heat right down and pop lid on. Cook for 12-15 mins, stirring occasionally to release any jammy grains stuck to the bottom of the pan, and once most of the liquid has evaporated, turn off the heat, stir once more, pop a tea towel followed by the lid onto the pan, and leave for 10 minutes before serving. So good. #melizcooks #rice #simplerecipe #EasyRecipe #easydinner #simpledinner #onepanmeal #onepotmeal #onepan #onepot #tomatoes #pilav #fyp
The sun is out so let’s “yak the mangal” and make Tavuk Şiş. Full recipe in Meliz’s Kitchen and on @thehappyfoodie website. Please make it 🤩🙌🏼🔥🍗🌶️🌿🧄 Serves 4–6 INGREDIENTS 1 kg (2 lb 4 oz) skinless, boneless chicken thigh fillets, cut into 7.5-cm (3-inch) chunks 4–6 long metal skewers For the marinade 4 tbsp thick set natural yoghurt 1 heaped tbsp Turkish sweet red pepper paste (tatlı biber salçası) 1 tbsp finely chopped fresh parsley leaves 1 tbsp olive oil 1 tbsp pomegranate molasses 1 tbsp clear honey 1 tsp salt 1 tsp black pepper 1 tsp pul biber 1 tsp paprika To serve 1 tsp dried oregano 1 tsp fresh lemon juice 1 tsp extra virgin olive oil #melizcooks #tavukşiş #chickenkebab #fyp
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4mo ago
melizcooks
The sun is out so let’s “yak the mangal” and make Tavuk Şiş. Full recipe in Meliz’s Kitchen and on @thehappyfoodie website. Please make it 🤩🙌🏼🔥🍗🌶️🌿🧄 Serves 4–6 INGREDIENTS 1 kg (2 lb 4 oz) skinless, boneless chicken thigh fillets, cut into 7.5-cm (3-inch) chunks 4–6 long metal skewers For the marinade 4 tbsp thick set natural yoghurt 1 heaped tbsp Turkish sweet red pepper paste (tatlı biber salçası) 1 tbsp finely chopped fresh parsley leaves 1 tbsp olive oil 1 tbsp pomegranate molasses 1 tbsp clear honey 1 tsp salt 1 tsp black pepper 1 tsp pul biber 1 tsp paprika To serve 1 tsp dried oregano 1 tsp fresh lemon juice 1 tsp extra virgin olive oil #melizcooks #tavukşiş #chickenkebab #fyp
Reverse-Sear Joint of Beef. I find this method works best on nice fatty beef joints / steaks with a cap that crisp up and render. METHOD: Salt your beef joint heavily all over with flaky sea salt and place on a rack over a large baking tray. Allow to rest in the fridge for a minimum of 2 hours but best if left overnight. Take the joint out of the fridge 1 hour before roasting to bring up to room temperature. Preheat oven to 90c fan / 100c (yes, that low). Pat the beef dry with a paper towel being careful not to remove too much salt, sprinkle over some coarse black pepper and place on the bottom rack of the oven. Cook until the internal temperature reaches the following (see notes on timings below), depending on how you like your beef cooked (you will need a meat probe for this): •52c rare •53-54c medium rare •55-57c medium •58-59c medium-well Well done. Please don’t do it. Continued in comments (pinned) Once the internal temperature is reached, take the tray out of the oven, leave the beef on the rack and cover the meat with foil. Let it rest for 30-90 minutes. Once the meat has rested for 30-90 minutes (I always let it rest a little longer, especially on Christmas Day, as it frees up space in the oven to cook all the Christmas Day sides), whack the oven up as high as it goes (I turn mine up to 270c fan), and once hot, uncover the beef, pop the tray on the bottom rack of the oven (so there is enough space for air to circulate around) and blast for 5-7 minutes until seared and crispy all over. There is no need to rest the meat again but I do for a few minutes before slicing into it. TIMINGS: This can be a little bit of a guessing game depending on the size and cut of beef / whether it’s boneless / on the bone. For the 3kg rib of beef in this video (which is on the bone) this took just over 4 hours for a rare finish. Smaller joints will obviously take less time, and those that aren’t on the bone, even less. However, once the beef reaches your desired internal temperature, you can leave it to rest for 30-90 minutes so I’d always put the joint in the oven quite a bit earlier than desired to allow enough time for it to reach your internal temperature. For example, a 1.5kg boneless joint will take around 1.5-2hours for medium rare + a resting time of 30-90 minutes before the final 5-7 minute sear. #roastbeef #reversesear
127K
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7mo ago
melizcooks
Reverse-Sear Joint of Beef. I find this method works best on nice fatty beef joints / steaks with a cap that crisp up and render. METHOD: Salt your beef joint heavily all over with flaky sea salt and place on a rack over a large baking tray. Allow to rest in the fridge for a minimum of 2 hours but best if left overnight. Take the joint out of the fridge 1 hour before roasting to bring up to room temperature. Preheat oven to 90c fan / 100c (yes, that low). Pat the beef dry with a paper towel being careful not to remove too much salt, sprinkle over some coarse black pepper and place on the bottom rack of the oven. Cook until the internal temperature reaches the following (see notes on timings below), depending on how you like your beef cooked (you will need a meat probe for this): •52c rare •53-54c medium rare •55-57c medium •58-59c medium-well Well done. Please don’t do it. Continued in comments (pinned) Once the internal temperature is reached, take the tray out of the oven, leave the beef on the rack and cover the meat with foil. Let it rest for 30-90 minutes. Once the meat has rested for 30-90 minutes (I always let it rest a little longer, especially on Christmas Day, as it frees up space in the oven to cook all the Christmas Day sides), whack the oven up as high as it goes (I turn mine up to 270c fan), and once hot, uncover the beef, pop the tray on the bottom rack of the oven (so there is enough space for air to circulate around) and blast for 5-7 minutes until seared and crispy all over. There is no need to rest the meat again but I do for a few minutes before slicing into it. TIMINGS: This can be a little bit of a guessing game depending on the size and cut of beef / whether it’s boneless / on the bone. For the 3kg rib of beef in this video (which is on the bone) this took just over 4 hours for a rare finish. Smaller joints will obviously take less time, and those that aren’t on the bone, even less. However, once the beef reaches your desired internal temperature, you can leave it to rest for 30-90 minutes so I’d always put the joint in the oven quite a bit earlier than desired to allow enough time for it to reach your internal temperature. For example, a 1.5kg boneless joint will take around 1.5-2hours for medium rare + a resting time of 30-90 minutes before the final 5-7 minute sear. #roastbeef #reversesear
HELLİMLİ SİGARA BÖREĞİ (Hellim-Filled Cigar Shaped Filo Rolls). We didn’t grow up eating these at home, as my mum would always make the Cypriot-style rectangular fried börek (fried and baked pastries) with her homemade yufka (pastry) instead. However, we did grow up eating Sigara Böregi every time we were served hot meze at a restaurant in Kıbrıs or at weddings / balos (dinner and dances). They are called Sigara Böregi because of their shape. Filled with a herby cheese filling that becomes deliciously oozy once fried, they must be eaten hot. So hot, in fact, that due to my impatience, I can rarely feel the roof of my mouth after eating them. They can be made with hellim (halloumi) or beyaz peynir (white cheese such as Turkish “Lor Peyniri” or Cypriot “Nor” (anari)), similar to feta, but I make mine using a combination of grated, fluffy “hellim” and tangy, crumbly “beyaz peynir” or “nor”. Full recipe in Meliz’s Kitchen and method also continued and pinned in comments. INGREDIENTS Makes 14 1 large egg 100 g (3½ oz) beyaz peynir (Turkish white cheese) or feta 250 g (9 oz) hellim (halloumi), finely grated 25 g (1 oz) fresh flat leaf parsley leaves (stalks removed), finely chopped 10 g (¼ oz) fresh mint leaves (stalks removed), finely chopped ½ tsp dried mint ½ tsp pul biber 14 triangular-shaped sheets of “üçgen yufka” filo pastry 500 ml (18 fl oz) rice bran / light olive / cold-pressed rapeseed / sunflower/ vegetable oil, for frying ***Note If you can’t find triangular üggen yufka pastry, then you can use regular filo sheets cut into triangles. However, please note that these filo sheets are a lot thinner, so the texture of the cigars will differ. #börek #pastry #baking #delicious#baking
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2.88K
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10mo ago
melizcooks
HELLİMLİ SİGARA BÖREĞİ (Hellim-Filled Cigar Shaped Filo Rolls). We didn’t grow up eating these at home, as my mum would always make the Cypriot-style rectangular fried börek (fried and baked pastries) with her homemade yufka (pastry) instead. However, we did grow up eating Sigara Böregi every time we were served hot meze at a restaurant in Kıbrıs or at weddings / balos (dinner and dances). They are called Sigara Böregi because of their shape. Filled with a herby cheese filling that becomes deliciously oozy once fried, they must be eaten hot. So hot, in fact, that due to my impatience, I can rarely feel the roof of my mouth after eating them. They can be made with hellim (halloumi) or beyaz peynir (white cheese such as Turkish “Lor Peyniri” or Cypriot “Nor” (anari)), similar to feta, but I make mine using a combination of grated, fluffy “hellim” and tangy, crumbly “beyaz peynir” or “nor”. Full recipe in Meliz’s Kitchen and method also continued and pinned in comments. INGREDIENTS Makes 14 1 large egg 100 g (3½ oz) beyaz peynir (Turkish white cheese) or feta 250 g (9 oz) hellim (halloumi), finely grated 25 g (1 oz) fresh flat leaf parsley leaves (stalks removed), finely chopped 10 g (¼ oz) fresh mint leaves (stalks removed), finely chopped ½ tsp dried mint ½ tsp pul biber 14 triangular-shaped sheets of “üçgen yufka” filo pastry 500 ml (18 fl oz) rice bran / light olive / cold-pressed rapeseed / sunflower/ vegetable oil, for frying ***Note If you can’t find triangular üggen yufka pastry, then you can use regular filo sheets cut into triangles. However, please note that these filo sheets are a lot thinner, so the texture of the cigars will differ. #börek #pastry #baking #delicious#baking

Meliz Cooks (@melizcooks) Tiktok Stats & Analytics

Meliz Cooks (@melizcooks) has 540K Tiktok followers with a 1.82% engagement rate over the past 12 months. Across 154 videos, Meliz Cooks received 405K total likes and 22.6M views, averaging 2.63K likes per video. This page tracks Meliz Cooks's performance metrics, top content, and engagement trends — updated daily.

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How many TikTok followers does Meliz Cooks have?+
Meliz Cooks (@melizcooks) has 540K TikTok followers as of July 2026.
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Meliz Cooks's TikTok engagement rate is 1.82% over the last 12 months, based on 154 videos.
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Meliz Cooks received 405K total likes across 154 videos in the last 12 months, averaging 2.63K likes per video.
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Meliz Cooks's TikTok content generated 22.6M total views over the last 12 months.