Meliz Cooks

Meliz Cooks Good Food: Episode 2, Ezme. This a wonderful side dish / dip / salad to have on your dinner table for Kurban Bayramı / Eid-al-Adha. Perfect to spoon into and onto lots of lovely delicious things. Ezme means “to crush” and it refers to the crushed texture of this salad. Authentic ezme is very finely hand-chopped, but feel free to use a food-processor if you have one, like I have suggested in the recipe – you will get a much finer texture but still keep it textured. It keeps well in the fridge to enjoy over the next few days with friends and family 🌙 ⭐️ Full recipe on the @goodfoodeveryday website. Link in bio. * 2-3 large ripe tomatoes quartered, around 400g * 1 medium kapya biber / Romano / Red pointed pepper and roughly chopped * 1 medium sivri biber or small green chilli, deseeded and roughly chopped * 1 small onionroughly chopped * 2 large garlic cloves crushed * 25g fresh flat-leaf parsley * 2 tbsp red pepper paste * 1 tbsp tomato purée * 2 tbsp pomegranate molasses * 1 tbsp pul biber * 2 tsp sumac * 1 tbsp dried mint * 60ml extra virgin olive oil #melizcooks #ezme #meze #mezze #bayram #recipe #tomatoes #peppers #capsicum #evoo #pomegranatemolasses #eid #goodfood #melizcooks

AD Ok, let’s make “Kayseri Yağlaması” with some of my favourite @karacaunitedkingdom products, a beautifully layered flatbread (which we call “Bidda” in the Turkish-Cypriot dialect, “lavaş” in Turkish) and spiced mince dish from Kayseri in Türkiye. * Karaca Ceramica Steel 3Ply Stainless Steel 7-Piece Induction Non-Stick Cookware Set, Silver * Karaca Mastermaid Chef Pro Zero Side Tech Stand Mixer, 5L, 1500W, Soft Cream * Karaca Dara 2 Piece Bamboo Chopping Board, Wood You may recognise the recipe for my Bidda, and although the ingredients are listed below, the full recipe and method can be found on my blog (link in bio), please make it. For the bidda: 200ml lukewarm water  125ml lukewarm milk 1 tsp caster sugar  1 sachet instant dry yeast (7g) 500g strong white bread flour  1 tsp salt  1 tbsp olive oil For the mince filling: 2 tbsp olive oil 1 large onion, very finely diced 1 tsp sea salt 1 medium kapya / romano / pointed red pepper, finely diced 1 green carliston pepper, finely diced 1 sivri biber (spicy green pepper), finely diced (optional) 500g beef or lamb mince 2 tbsp tomato puree 1 tbsp biber salçası (Turkish red pepper paste - “tatlı” mild / sweet or “acı” hot if you prefer it with a kick)  1 tsp ground cumin 1 tsp paprika 1 tsp pul biber 400g fresh ripe tomatoes, halved and flesh coarsely grated 1/2 tsp black pepper 250ml water #melizcooks #kayseriyağlaması #yağlama #flatbreads #bidda #lavaş #turkishfood

Meliz Cooks Good Food: Episode 1, Adana Kebap. The ingredients here look rather minimal and the truth is, for authentic Adana kebap, they should be. In order to let the juicy flavour of the meat sing, the only other flavours should come from red peppers – the combination of heat from dried and crushed pul biber (Aleppo pepper) and finely chopped kapya biber / romano peppers. Authentic Adana kebap is made by very finely, and a little laboriously, mincing the lamb by hand using a very large, curved knife / cleaver known as a ‘zırh’. If you want an extra kick, use 2 tbsp of acı (hot) red pepper paste instead of 3 tbsp of the tatlı (sweet, milder one). Full recipe on the @goodfoodeveryday website. Link in bio. 2 large red romano peppers cored, deseeded, and cut into large chunks 800g 20% fat lamb mince 3 tbsp Turkish mild (sweet) red pepper paste 1 tbsp pul biber 3 tbsp sunflower oil #melizcooks #adanakebap #kebab #kebap #lamb #bbq #goodfood #recipe #melizcooks

Meliz Cooks Good Food. New 5-part series starting tomorrow featuring my recipes on the @GoodFood website - Which recipe do you want to see first? #melizcooks #dolma #cacık #adanakebap #kebap #kebab #ezme #rice #pilav #melizcooks #goodfood #fyp

One Pot Spiced Minced Linguine (or spaghetti!): Full recipe on the Happy Foodie Website and Dinner Tonight. I have grown up eating pasta cooked directly in the sauce and I adore the way the pasta soaks up the flavour of the juices while it bubbles away. Ensure to gently push the long strands of linguine into the sauce as they cook, and stir it as it softens to ensure the strands don’t clump together in the sauce or stick to the bottom of the pan. Saucy and delicious, laden with lashings of grated hellim (halloumi cheese) and dried mint, this really is a simple, any day of the week treat. Feel free to swap the linguine for spaghetti - can also be made gluten free and meat-free / plant based with the obvious swap outs. SERVES 4 Prep: 5 minutes Cook: 30 minutes 1 chicken or vegetable stock cube + 800ml (pt 7fl oz) boiling hot water OR OR 500ml fresh chicken stock / broth topped up with 300ml boiling water 3 tbsp olive oil 1 large onion, peeled and finely chopped ¾ tsp sea salt flakes 500g (1lb 20z) beef mince 4 large garlic cloves, finely grated 1tsp pul biber (Aleppo pepper/ Turkish red pepper flakes) ¼ tsp ground cinnamon 2 tsp dried mint ½ tsp coarse black pepper 2 tbsp tathi biber salçasi (Turkish sweet (mild) red pepper paste 1 X 400g (140z) tin chopped tomatoes 100ml (3½fl oz) milk 300g (110z) dried linguine 150g (5½oz) hellim (halloumi cheese), finely grated #melizcooks #pasta #pastarecipe #hellim #halloumi #comfortfood #SimpleRecipe #onepot #recipeoftheday #onepotpasta #melizcooks #fyp

Ok, what are you having for (lunch) or dinner tonight because I REALLY think you should make my little girl’s favourite ocakbaşı-style salata 💚💛🧡❤️🩷💜 delicious, crunchy, moreish, juicy, so good. The key is to shred and slice EVERYTHING as finely as possible. The full recipe is in Dinner Tonight, the method is on the reel - mix the lemon juice and vinegar together and dress the shredded cabbage with half of this mixture first to lightly pickle the red cabbage before the pomegranate molasses and extra virgin olive oil are added and then layer up the rest of the ingredients #pleasemakeit INGREDIENTS SERVES 4–6 Prep: 15 minutes 2 tbsp lemon juice 2 tbsp red wine vinegar or grape vinegar 250g (9oz) red cabbage, cored and very finely shredded 25g (1oz) fresh flat leaf parsley leaves, half finely chopped and the other half roughly chopped 1 tsp dried mint ½ tsp sea salt flakes 2 tbsp pomegranate molasses 1 small carrot, coarsely grated or cut julienne-style 2 large, ripe tomatoes, halved, then thickly sliced 1 small red onion, peeled, halvedand very finely sliced 1 small Middle Eastern, Persian or Crooks cucumber, or ¼ English cucumber (deseeded), finely sliced 3 tbsp extra virgin olive oil 1 heaped tsp sumac #melizcooks #salad #choppedsalad #finelysliced #lunchideas #dinnerideas #redcabbage #cucumber #parsley #evoo #sumac #saladdressing #redonion #thenewhealthy #saladrecipes #crunchysalad #melizcooks

The best kind of days 🫶🏼🧿 any questions about the recipes, pop them in the comments! #bbq #cookingoutside #mangalkeyfi #şeftalikebabı #kebap #melizcooks #kıbrıspidesi #pitta #pittabread #hellim #halloumi #summerfood #bbqfood

AD Ok, let me show you how I make my family’s version of these infamously inimitable fried grated potato and mince Cypriot meatballs with some of my favourite @karacaunitedkingdom *Karaca Ceramica Steel 3Ply Stainless Steel 7-Piece Induction Non-Stick Cookware Set, Silver * Karaca Mastermaid Chef Pro Zero Side Tech Stand Mixer, 5L, 1500W, Soft Cream * Karaca Dara 2 Piece Bamboo Chopping Board, Wood Known as “Badadez Köftesi” to Turkish-Cypriots and “Keftedes” to Greek Cypriots, everyone has their own family’s way of making them, and they are loaded with both flavour and memories. My family use beef mince, and the best and most authentic way to cook them is to deep fry them (I use light olive oil - they are fried at 180-190c, below the smoking point for olive oil), but you can also fry them in sunflower / vegetable / rapeseed / rice bran oil, bake them in the oven (brushed with olive oil), or air-fry them too. Makes 40 meatballs 1 large onion, finely chopped 500 g (1 lb 2 oz) minced beef 500 g (1 lb 2 oz) Cyprus or Maris Piper potatoes 1 large egg 100 g (3½ oz) stale white bread, whizzed into breadcrumbs 50 g (1¾ oz) fresh parsley, finely chopped 1/4 tsp ground cinnamon ¼ tsp ground cumin 1/2 tsp dried mint (optional) 1 tsp salt ¾ tsp ground black pepper 1 litre (1¾ pints) oil of choice (as mentioned in the caption above) Full recipe in Meliz’s Kitchen and on my blog. #PleaseMakeIt #MelizCooks #köfte #meatballs #potatoes #badadezköftesi #Badadez #patates #potato #cypriotfood #keftedes #mince #fried #karaca

If you’re thinking of doing some baking this weekend, then this one is for you! Since I first posted this recipe, the remakes have blown my mind! Thank you to everyone who has made and shared this one with me - this beautiful bread is the lovechild of two of my most popular recipes - Kıbrıs Çöreği (Cypriot Seeded Loaf) and Hellimli Zeytinli Kek / Bulla (Halloumi and Black Olive Cake / Loaves). The cracked green olives on my plate are the “cakistez” I made using the olives from my mum and dad’s garden and the hellim I’m using is homemade from a little village called Ötüken, not far from Gazimağusa (Famagusta) and it’s beautiful. The full recipe is on my blog, link in bio - please make it! RECIPE Makes 1 loaf For the dough 225 ml (8 fl oz) lukewarm water 100 ml (3½ fl oz) lukewarm milk ½ tsp caster sugar 7 g (¼ oz) fast-action dried yeast 1 tsp salt 500 g (1 lb 2 oz) strong white bread flour, plus extra for dusting (optional) 1 tsp olive oil For the filling 50 g (1¾ oz) fresh coriander leaves, finely chopped 25 g (1 oz) fresh mint leaves, finely chopped 2 spring onions, finely chopped 100 g (3½ oz) pitted dry black olives, roughly chopped 250 g (9 oz) hellim (halloumi cheese), cut into 2½-cm (1-inch) cubes 2 tbsp olive oil 1 small onion, very finely diced For brushing 1 tbsp flour 1 tsp water 1 tsp milk For coating 4 tbsp sesame seeds 1 tsp nigella seeds ¼ tsp aniseed #melizcooks #kıbrısçöreği #hellim #halloumi #zeytin #olives #blackolives #oliveoil #sesameseeds #bread #meze #mezze

Ok, what are you having for dinner tonight, because I’ve combined two recipes to bring you a GORGEOUS takeaway kebab idea perfect for tonight. This is like an İskender and Pideli Köfte recipe in one. You can use chicken (thigh) mince or beef mince instead (don’t use lean, they’ll be dry as), but the flavour of the lamb is #chefskiss - full recipe on my blog, link in bio. For the “İnce Köfte” (thin lamb patties) 500g lamb mince 1 large / 2 small white onions, peeled and coarsely grated 25g fresh flat leaf parsley leaves, finely chopped 1 tsp sea salt 1 tsp coarse black pepper 1 tsp ground cumin 1tsp pul biber + 1tsp olive oil for frying with For the Tomato Sauce 2 tbsp olive oil 60g (4tbsp) tomato purée 45g (3tbsp) tatlı biber salçası (sweet (mild) red pepper paste 1 tsp pul biber 1 tbsp caster sugar 300ml boiling hot water TO SERVE 50g melted butter, hot 400g Turkish bread (ramazan pide / tırnak pide) cut into 2cm cubes (you can toast the bread in the oven if you like a crunchier consistency) Natural Yoghurt / Süzme (strained) yoğurt Grilled sivri biber and halved tomatoes #melizcooks #iskender #köfte #pideliköfte #pide #kebab #kebap #meze #mezze #fakeaway

Meliz Cooks Good Food: Episode 4, Cacık 🤍🥒🧄🍋🌿 A staple in my house growing up, it’s now, unsurprisingly, a staple in my own family home 🫶🏼 My recipe takes a well-known yoghurt and cucumber dip and turns it into something truly memorable. Straining the yogurt results in a more indulgent texture and prevents the cacık from turning watery. Dip into it with hot bread, serve with kebabs and meatballs, or simply eat it straight from the bowl with a spoon! It stores well in the fridge, covered, for up to four days. I’ve popped a few of my top tips below. 1. Strain the yoghurt overnight for a thick and luscious creamy base (use the strained yoghurt water, the “acid whey” in place of water / milk when making bread - SO GOOD for flavour and texture) 2. Remove the seeds from the cucumber (small Middle Eastern cucumbers are best as they are less watery than English cucumbers, sweeter and more flavoursome), grate and strain through a muslin cloth - use the seeds and strained juice for smoothies. So good for your skin! 3. Soak the dried mint in the lemon juice and olive oil to soften them first - you can use fresh mint but sweeter spearmint (like the soft, almost basil like leaves you find in cyprus) or Moroccan mint is best it you want to use fresh in place of dried. * 500g thick natural yogurt * 2 tsp lemon juice * 1 tbsp extra virgin olive oil * 1 tbsp dried mintplus extra to garnish * 1 English cucumber 2-3 x Middle Eastern cucumbers (approx 400g) * 2 garlic cloves * A really good pinch of sea salt Full recipe on the @GoodFood website. Link in bio. Please make it! #melizcooks #cacık #yoghurt #cucumber #meze #mezze #easyrecipe #recipe #pleasemakeit #meze #summerfood #summer #bbq #melizcooks

Meliz Cooks Good Food: Episode 3, Şehirgeli / Şehirgeli Pilav - Vermicelli Rice . Every childhood memory, comfort, gathering is wrapped up in a bowl of this rice and a dollop of yoghurt. My kids adore it as much as I do, calling it “nene’s rice.” We’re serving it alongside my Fatma Nene’s Molohiya at the supper club tonight 🌿 🫶🏼💕🧿 Saying “I love you” with just a handful of ingredients 🫶🏼 300g long-grain white rice 3 tbsp light olive oil / vegetable oil 70g crushed vermicelli strands 30g unsalted butter 625ml fresh chicken stock or broth OR chicken stock made with 625ml boiling hot water and one stock cube A good pinch of salt Full recipe on the @goodfoodeveryday website. Link in bio. #melizcooks #rice #vermicelli #pilav #comfortfood #SimpleRecipe #meze #mezze #melizcooks

Have you ever made “Kıbrıs Çöreği” (Cypriot seeded bread) before? If not, then you ABSOLUTELY should - I’ve just turned my kitchen into a micro bakery for my supper club tomorrow and it smells heavenly. In its most authentic form, it’s also known as “Nohut Çöreği” or “Nohutlu Çörek” (chickpea bread), made with fermented chickpea water (aquafaba) instead of yeast - this process is much like making sourdough (ekşi maya). I opt for a high-hydration yeasted dough enriched with milk to ensure a lovely fluffy inside, and lace it with a trio of fragrant spices synonymous with Cypriot cuisine (cinnamon, cloves and mahleb). And no çörek is compete with the pull apart segmented shape and an exterior that’s loaded with sesame seeds, Nigella seeds and aniseed. INGREDIENTS 500g strong white bread flour 225ml lukewarm milk 100ml lukewarm water 1 sachet (7g) instant dry yeast  1/4 tsp ground cinnamon 1/4 tsp ground cloves  1 tbsp olive oil  1 1/2 tsp salt  1 tsp sugar For brushing:  1 tbsp flour  1 tsp water  1 tsp milk  For coating: 4 tbsp sesame seeds 1 tsp Nigella seeds  1/4 tsp aniseed Full recipe on my blog and Meliz’s Kitchen. Please make it. #melizcooks #kıbrısçöreği #çörek #oliveoil #sesameseeds #bread #meze #mezze #breakfast #lunch #dinner #melizcooks

Ok, welcome to episode 3 of Meliz’s Meyhane, and today I’m showing you how to make “Kıbrıs Pidesi” (Cypriot-style pitta breads). Cypriot pitta breads are thin long and oval in shape and are thin in texture, yet soft, when cut open to stuff with delicious things. They are also oven baked, traditionally in an outdoor oven, rather than pan fried. I refuse to buy shop bought pittas because they just don’t compare - give them a go just once, and you’ll know exactly what i mean (they freeze really well, and taste like they’ve been freshly made when reheated on the mangal or toasted). Full recipe in Meliz’s Kitchen, on my blog and YouTube channel. Link in bio. INGREDIENTS 225ml lukewarm water  100ml lukewarm milk 1/2 tsp caster sugar  1 sachet instant dry yeast (7g) 500g strong white bread flour + extra for dusting 1/2 tsp fine sea salt  2 tbsp olive oil #melizcooks #meyhane #meze #mezze #kıbrıspidesi #pide #pita #pitta #pittabread #recipes #lunch #dinner #melizcooks