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Meliz Cooks
@melizcooks-
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melizcooks's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
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Tavuklu BADADEZ (Patates) Kıbrıs Köftesi: Chicken & Potato Cypriot Style Meatballs. If you do one thing this weekend, please make these - I’ve given you three cooking methods; air fryer, oven and fried. #PleaseMakeIt INGREDIENTS: 500g cyprus / white potatoes, peeled 2 medium brown onions, coarsely grated / finely chopped in the food processor 1 large egg 100g white bread, blitzed in food processor to fine breadcrumbs (I use GF) 500g chicken thigh fillets, blitzed in food processor until mince-like 50g fresh flat leaf parsley leaves, finely chopped / blitzed in food processor 1 tbsp dried mint 1 tsp ground cumin 1 tsp smoked paprika 2 tsp pul biber 1 tsp fine sea salt 1 tsp coarse black pepper METHOD: Finely grate potatoes into a medium-sized bowl and squeeze liquid out of the potatoes, but do not throw liquid away. Add the strained grated potato to a large bowl then whisk the egg into the reserved starchy potato liquid in the medium bowl. Add the breadcrumbs to the liquid and stir so they are soaked and swell up. This will keep the insides of the köfte lovely and soft once cooked. Add all the ingredients to the large bowl with the grated potatoes in and mix really well until fully combined. If you have time, refrigerate for 30 mins to firm up to make them easier to shape. Using wet hands (to prevent mixture from sticking to them), form into 40 flattened rugby ball shaped patties. AIR FRY: Brush each köfte with a little olive oil and cook at 190c fan for 15-18 mins, turning halfway through. The internal temperature of the cooked köfte should be 80c. OVEN BAKE: Place on greased baking tray, brush with a little olive oil and bake in a preheated oven on the top rack at 190c fan / 210c for 20-22 minutes, until browned on both sides and cooked through, turning halfway though. Internal temperature of cooked köfte is 80c. FRY: Fry for 6-7 minutes in enough light olive oil / sunflower oil at 170c so that köfte are fully coated in the oil until browned all over, and internal temperature of cooked köfte is 80c. *I use a food thermometer (cooked chicken is safe to eat at 74c but I go for a few degrees higher at 80c with these due to the addition of potatoes and breadcrumbs in the mixture). #MelizCooks #köfte #meatballs #potatoes #potato #chicken #friedchicken #airfryer
01:29Ok, what are you having for dinner tonight because I’ve got the perfect, One Tray Crispy Chicken and Potato roast for you. Make sure you use a large, shallow baking for ultimate crispness (rather than a deep one, which will just create steam). It’s an old recipe I never made a reel for, so here it now is! Please make it. Ingredients 3 tbsp cornflour 1 heaped tsp sweet smoked paprika 1 heaped tsp pul biber 2 tsp garlic granules 2 tsp dried oregano 800g Maris piper potatoes, cut into 2-3 inch chunks 2 large onions, peeled and quartered 8 large chicken thighs 4 tbsp olive oil 1 tsp sea salt flakes 3/4 tsp coarse black pepper Few sprigs of fresh rosemary Method Preheat your oven to 200c fan / 220c conventional. Mix together the cornflour, sweet smoked paprika, garlic granules and oregano. Place the potatoes, onions and chicken thighs in a large shallow baking tray – make sure the tray is large enough so that the ingredients aren’t packed on top of each other as they need room to crisp up, rather than steam, whilst cooking. Sprinkle the cornflour mixture into the tray and, using your hands, mix everything together so that the chicken, onions and potatoes are fully coated. Pour in the olive oil, and again, using your hands, rub the olive oil into everything really well so that you can no longer see any of the cornflour mixture but instead have formed a paste-like oily coating to the chicken and potatoes. Wash your hands well, then sprinkle over the sea salt and black pepper, nestle in the sprigs of rosemary, and pop the tray in the oven on the middle shelf for 30 minutes. After 30 minutes, take the tray out, flip the potatoes over but do not touch the chicken – just leave the thighs alone, as no basting is required at all. Pop the tray back in the oven for another 30 minutes or so or until the chicken is crispy and a rich gold golden brown colour, and the potatoes are cooked through in the middle. #roastchicken #roastpotatoes #crispychicken #potatoes #roastpotatoes #traybake #saturday #recipe #recipereels #easydinner #melizcooks
01:04AD Ok, what are you having for dinner tonight because, if like me, you’ve reached the end of the week and want to make the most of the odds and ends in your fridge and store cupboard, then I really think you should make my Kıbrıs Usulü Hellimli Yalancı Soğan Dolması (Meat-Free Baked Stuffed Onions with Hellim). This is one of my favourite recipes (it’s an old one) on the @aeg.uk website (so I’m making as AD from this previous collab) for these incredible, yet very budget-friendly, and vegetarian, stuffed onions with hellim. I often find that when it comes to vegetarian dishes, the most simple fresh and store-cupboard ingredients can produce the most delicious offerings, especially with a few key techniques in the kitchen – and this really is one of those recipes. • Use olive oil when frying onions (and vegetables in particular), and take your time when softening them on the hob – they really will add a delicious sweetness to your dishes • Cook down pastes and purees for a few minutes to add a stronger depth of flavour to recipes • Whack up the heat in your oven for a few minutes at the end of the cooking time to caramelise your vegetables – this will add a delicious change in flavour, texture and appearance to your meal. Some of my top tips and hacks to prevent food-waste on the AEG website are perfect for this recipe, such as using surplus finely chopped onions, lemon juice, fresh parsley and tomato puree from the freezer, and even freezing blocks of hellim for when you need it next. This dish is really elevated when fresh tomatoes are in season and sweet-smelling fresh spearmint of Moroccan mint can be sourced. However, if more suitable, feel free to swap out the fresh tomatoes for good-quality finely chopped tinned tomatoes, and the fresh mint for 2 tbsp of dried mint. Full recipe on the AEG website, link in bio, please make it. #melizcooks #dolma #onions #vegetables #hellim #halloumi #stuffedvegetables #baked #AEG
01:29Bayramınız kutlu olsun (Happy Eid / Eid Mubarak) to everyone celebrating 💕🧿⭐️ #bayram #bayramınızkutluolsun #HappyEid #EidMubarak #bayramtatlısı #filo #yufka #baklava #dessert #tahini #carobmolasses #sweetthings #yummy #delicious #MelizCooks #fyp
01:27I LOVE LOVE LOVED cooking “Magarına Fırında” (Pasta in the Oven) at @Jamie Oliver HQ a couple of weeks ago and @This Morning yesterday, so I thought I’d share a little reel of how it’s done! Full recipe in #MelizsKitchen and on the @ITVX website! Ingredients For the béchamel 100g unsalted butter 100g plain flour 1.2 litres whole milk 1 bay leaf 150g halloumi, finely grated ½ tsp coarse black pepper 2 tbsp dried mint 4 medium free-range eggs 1 tsp sesame seeds (sea salt to taste) FOR THE PASTA 2 tsp sea salt 500g long tubular pasta (Mezze Zita / Mezzani A / bucatini, Zite work too – see Meliz’s know-how) 150g halloumi, finely grated 1 tsp dried mint For the filling 3 tbsp olive oil 750g (fatty) beef / lamb mince 1 tsp ground cinnamon 1 tbsp dried mint 3 onions, finely chopped 1 tsp fine sea salt 1 tsp freshly ground black pepper 50g flatleaf parsley, finely chopped #magarınafırında #pasta #pastabake #hellim #halloumi #melizcooks #recipe #recipereels
01:20Slow-Roasted Lamb Shoulder cooked in chicken stock: If you have a lovely joint of lamb in the fridge and aren’t sure what to cook today, then this one is for you. Method: For a 1.5kg shoulder of lamb - brush with extra virgin olive oil and season heavily, all over, including the underside, with sea salt and coarse black pepper then lay on a trivet of onions, garlic, fresh thyme, bay leaves, rosemary and extra virgin olive oil - preheat oven to 200c fan / 220c, roast for 30 mins, take out, add 500ml chicken stock to the tray, cover tightly with foil, reduce heat to 160c fan / 180c, cook for 4 hours (do not baste or take tray out of the oven), then remove the foil and cook for a final 30 mins uncovered. Take out and rest, covered with foil, for 30 mins before serving. If you have a slightly larger lamb shoulder 1.5-1.75kg, cook for an extra 30 minutesa covered (5 hours instead of 4), 1.75-2kg, cook for an extra hour covered (5 hours instead of 4), 2-2.5kg, an extra 90 minutes (5 1/2 hours instead of 4) covered before taking the foil off. And yes, you can make this with a leg of lamb too. #sundayroast #sundaydinner #roastlamb #roastdinner #lambshoulder #slowroasted #melizcooks
01:02Thank you SO much for all your beautiful messages and comments today - your support means THE WORLD! 💕🧿 if you’d like to recreate the Molohiya dish I made on @saturdayjamesmartin today, this is how it’s done - full recipe in #MelizsKitchen and on the @saturdayjamesmartin website 🌿🍅🧅🧄🍋🍖🍚🍞 #molohiya #melizcooks #recipereels #lambrecipes #sundaydinner #stew #recipe #reels
01:29Ok, what are you having for dinner tonight because I think we should do some Sunday baking for a breakfast, lunch or dinner cake - Hellimli Zeytinli Kek! Full recipe in my cookbook #MelizsKitchen and also on my blog! 1 small brown onion, finely chopped 3 large eggs 200ml olive oil 250ml milk 400g self raising flour (+1/4 tsp xanthan gum if using GF flour) 1 level tsp baking powder 1 tsp salt 1 1/2 tsp sugar 2 tbsp dried mint 30g fresh coriander, finely chopped 165g pitted black olives 200g hellim (halloumi) cut into small 1cm cubes 25g grated hellim (halloumi) 1 heaped tsp sesame seeds 1 heaped tsp Nigella seeds 1/4 tsp aniseed (optional) METHOD Preheat oven to 180C (fan). Grease a 9inch springform cake tin OR a large loaf tin and grease well or line with parchment paper. Soften the onions in a little olive oil in a small pan on the hob over a medium heat, until golden brown and caramelised. In a large bowl, whisk eggs, add milk and oil, whisk, sift in half of the flour and baking powder, salt, sugar, whisk, then sift in the rest and lightly whisk until smooth. With a wooden spoon or spatula, gently fold in the onion, olives, cubed hellim, coriander, mint, and stir well. Pour into the lined tin, sprinkle over half of the seeds, then the grated hellim, then the rest of the seeds. Bake on bottom shelf for 40-50 mins (just put a dinner knife into the deepest part of the cake, and if it comes out clean after an hour then it’s done - if not, keep it in a little longer ) . Take out, place on a cooling rack, and allow to cool before cutting. Pop the kettle on and enjoy #hellim #hellimli #halloumi #zeytin #zeytinli #olives #cake #kek #melizcooks #dinner #sunday #lazysunday #baking
01:30Ok, what are you having for dinner tonight because I really think you should be making this Tavuklu Patates (Badadez) Kebabı - a chicken, potato and tomato one tray roast which was one of the first recipes I ever posted over a decade ago. Perfect for Friday night, Iftar, Saturday, Sunday, whatever day, my mum would make this for us weekly when I lived at home. My recipe is just a riff on my mum’s method, which is cooked in a variety of ways across Cyprus, but with chicken, potatoes, onions and tomatoes being the key essentials. There’s a version of the recipe on my blog, as well as this version which is in my first cookbook, Meliz’s Kitchen #PleaseMakeIt And don’t forget, as part of #JamieOliversCookbookClub this month, the wonderful team over at @jamieoliver HQ have created a discount code enabling you to order #MelizsKitchen at @waterstones for HALF PRICE (for only £14.00) - just enter CookbookclubMar at the checkout. The code is valid until 31st March! Serves 4–6 1 chicken or vegetable stock cube 2 tbsp tomato purée 1 tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste) 200 ml (7 fl oz) boiling water 6 tbsp olive oil 4 onions, peeled and quartered 750 g (1 lb 10 oz) Cyprus or Maris Piper potatoes, peeled and halved 8–10 large high-welfare chicken thighs and/or drumsticks 6 garlic cloves, peeled and bashed 1 tsp dried oregano ½ tsp paprika ¼ tsp pul biber 1 tsp ground cinnamon ½ tsp ground cumin ¾ tsp salt ¾ tsp pepper 2 tbsp chopped fresh parsley leaves 400 g (14 oz) can chopped tomatoes 400 ml (14 fl oz) cold water 3 bay leaves 1 unwaxed lemon, halved #tavukkebabı #tavuklupatateskebabı #tepsi #onepot #onepotmeal #fridaydinner #weekenddinner #sundaydinner #lazyweekend #slowweekend #slowcooking #chicken #roastchicken #potatoes
01:18If you’re not sure what to make for lunch or dinner today, then make this Creamy No-Mayo Potato Salad! A simple prep-ahead lunch or dinner, perfect for both midweek ease and weekend entertaining. I just have to stop myself from constantly popping to the fridge to snack on it - I’m already excited for the leftovers lunch today! Serves 6 Ingredients 1kg waxy salad potatoes such as Charlotte / Jersey Royal potatoes (you could leave the skins on for the Jersey Rotals, but cut them in half once cooked so some of the flesh is coated in that delicious creamy sauce) 75g thick strained natural yogurt 2 tbsp extra virgin olive oil 3 tbsp good quality tahini 3tbsp fresh lemon juice 1 tsp freshly grated garlic 2 tsp Dijon mustard 1 tbsp runny honey (or agave syrup) 1 tsp white wine vinegar 1 tsp sea salt flakes 1/2 tsp coarse black pepper 1 large / 2 medium sized spring onions (scallions), very finely sliced 10g fresh dill, finely chopped 2 tbsp capers, roughly chopped 1 tsp dried mint 1 tbsp toasted sesame seeds 4-5 large cos / romaine lettuce leaves, roughly chopped Method: Add the potatoes to a pan of cold water, pop on the hob, bring up the boil and simmer for 15-20 mins (depending on the size of the potatoes) until just tender, drain, and place them in a man covered with cold water for a few minutes until cooled fully before peeling. Add the yoghurt, extra virgin olive oil, tahini, lemon juice, garlic, Dijon mustard, white wine vinegar, salt and black pepper to a large bowl and whisk until creamy (it will look like it’s curdled at first, but don’t worry, keep going!) Add the peeled and cooled potatoes to the creamy sauce along with the spring onions, dill, dried mint and sesame seeds and stir gently but well so that the potatoes are fully coated in the creamy sauce. Add the lettuce, stir again and serve with smoked or baked fish, eggs, or even crispy chicken. So good. To make it plant based: use plant based yoghurt and agave syrup (in place of the honey). #melizcooks #potatosalad #potatoes #creamypotatosalad #salad #easylunch #easydinner #yoghurt #tahini #sesameseeds #freshherbs #meze #mezze
01:20TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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