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Zeytin Piyazı 🫒✨

This is how we make it in Gaziantep 💚 It’s fresh, flavorful and ready in just a few minutes. Perfect as part of a breakfast spread, alongside grilled dishes or simply with fresh bread 🤌🏼

Ingredients:
• 1 cup green olives
• ½ cup walnuts
• 1½ spring onions
• 1 bunch parsley
• 5 dried tomatoes
• Olive oil
• 1 tbsp pomegranate molasses
• Juice of ½ lemon
• ½ tsp black pepper
• ½ tsp pul biber
• ½ tsp salt

Instructions:
1. Boil the dried tomatoes for 3 minutes to soften them, then chop them into small pieces.
2. Finely chop the parsley, spring onions and walnuts.
3. Roughly chop the green olives.
4. Combine everything in a bowl.
5. Add the olive oil, lemon juice, pomegranate molasses, pul biber, black pepper and salt.
6. Mix everything well, preferably by hand, gently kneading the ingredients together so all the flavors come together.

Simple, fresh and packed with flavor… one of those mezes that disappears from the table every time 💚

#zeytin #zeytun #gaziantep #meze #mediterraneanfood by @melliesbites

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3 days ago

Sarma 🍃✨

Sarma made with fresh grape leaves is the best 💚 In the video you’ll see that I picked quite a lot. After blanching the leaves, I froze the rest so I can enjoy them throughout the summer!

Ingredients:
• 200 g minced meat
• 1 onion
• ½ glass rice
• 1 bunch parsley
• 2 tomatoes
• 2 tsp pepper paste
• 2 tsp tomato paste
• Olive oil
• Salt
• Black pepper
• Pul biber

Cooking liquid:
• 1 tsp tomato paste mixed with boiling water
• A pinch of citric acid

Instructions:
1. Blanch the freshly picked grape leaves in boiling water with a little citric acid.
2. Finely chop the onion, tomatoes and parsley. Mix them with the rice, minced meat, pepper paste, tomato paste, olive oil and spices.
3. Fill and roll the grape leaves tightly.
4. Place the rolls in a pot and pour over the tomato water.
5. Cook on low heat for 30–40 minutes.
6. Drain any excess liquid and let the sarma rest for 10 minutes before serving.

Tip: I place the grape stems at the bottom of the pot so the sarma doesn’t touch the base. It also gives a slightly tangy flavor

Soft, juicy and even better with yogurt on the side ✨

#sarma #dolma #homemade #grapeleaves #summerfood by @melliesbites

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10 days ago

Palestinian Hummus 🇵🇸🔥

Palestinian hummus is in my opinion, the best hummus there is 💚 Please use dried chickpeas that you soak yourself, canned chickpeas will never give you the same creamy texture or rich flavor!

Ingredients:
• 1½ cups dried chickpeas
• Juice of ½ lemon
• 3 ice cubes
• 3 tbsp tahini
• 1 clove garlic
• 1 tsp salt
• 1 tsp ground cumin
• Olive oil

Instructions:
1. Soak the dried chickpeas in cold water for 24 hours.
2. Cook the chickpeas for about 20–30 minutes. Add 1 tsp of baking soda to the water to help soften them.
3. Drain the chickpeas and remove as many of the skins as possible for an extra smooth hummus.
4. Blend the chickpeas with the lemon juice, ice cubes, tahini, salt, cumin and a drizzle of olive oil.
5. Keep an eye on the texture while blending. If it’s too thick, add a little more olive oil or tahini until it reaches your preferred consistency.

Serve on a plate and finish with a generous drizzle of olive oil. Garnish with paprika, za’atar, pine nuts or any toppings you love 😍

Once you make hummus from dried chickpeas, you’ll never want to go back to canned 🤌🏼

#hummus #palestinian #middleeasternfood #homemade #mezze by @melliesbites

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17 days ago

Chicken Pho 🍜

Pho is a rich Vietnamese broth that is traditionally simmered for hours with aromatic spices, vegetables and meat 🔥 I’m making a quicker version in a pressure cooker, without compromising on flavor.

Ingredients
For the broth:
• 3 onions
• The white part of a bunch of spring onions
• Ginger
• Pho spice mix
• Fish sauce
• Salt
• Handful rock sugar (I forgot to edit that step)
• 1 whole chicken
• 3–4 liters water

Toppings:
• Shredded chicken from the broth
• Fresh coriander (or parsley if you’re not a fan of coriander)
• Bean sprouts
• Spring onions
• Fresh chili
• Onion (I used pickled onions because I personally prefer the flavor)
• Lime

To serve:
• Pho rice noodles

Instructions:
1. Char the onions, ginger and the white part of the spring onions in a dry pan until nicely blackened. This gives the broth a deeper, smokier flavor.
2. In the same dry pan, toast the pho spices for 1–2 minutes until fragrant. Be careful not to burn them.
3. Transfer everything to the pressure cooker and add the fish sauce, salt, chicken and water.
4. Pressure cook until the chicken is tender.
5. Shred the chicken and strain the broth if desired.
6. Cook the rice noodles separately and assemble your bowl with the broth, noodles and your favorite toppings.
7. Finish your pho with a generous squeeze of lime and a dash of Tabasco for the perfect balance of fresh, tangy and spicy flavors. 🙌🏻

Warm, comforting and packed with flavor… the perfect meal when you’re craving something nourishing 😍

#pho #chicken #vietnamesefood #comfortfood #homemade by @melliesbites

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24 days ago

This is your sign to organize a BBQ with your friends 🔥♥️ #bbq #summer #friends #qualitytime #barbeque by @melliesbites

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a month ago

Reyhan Şerbeti ✨

I learned this reyhan şerbeti from Arzu teyze 💜 She used to make this every summer for the kids. After a hot day, it’s the most refreshing drink ever 😍

Ingredients:
• 2 cinnamon sticks
• 3–4 cloves
• 1.5 cups dried hibiscus / rosella flowers
• 1 lemon, cut into pieces
• Juice of ½ lemon
• 2.5 cups sugar
• 3–4 liters water

After boiling, add:
• 1 bunch fresh reyhan (purple basil)
(I only had half a bunch, so I also added ½ cup dried reyhan.)

Instructions:
1. Add the cinnamon sticks, cloves, dried hibiscus, lemon pieces, lemon juice, sugar and water to a pot.
2. Bring everything to a boil, then let it simmer for 15 minutes.
3. Turn off the heat.
4. Add the fresh reyhan and let it steep for 20 minutes.
5. Strain everything through a sieve.

This makes a concentrate that you can keep in the fridge for up to a week ✨ Dilute it 1:1 with water before serving (for example 500 ml şerbet + 500 ml water).

Sweet, floral and so refreshing on a warm day 💜

#reyhanserbeti #şerbet #summerdrinks #homemade #refreshingdrink by @melliesbites

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a month ago

Havuçlu Portakal Reçeli 🥕🍊

A traditional Turkish carrot and orange jam 🧡 Sweet, fresh and full of citrus flavor. The combination of carrots and oranges may sound unusual, but it’s absolutely delicious!

Ingredients:
• 1 kg carrots
• 1 kg sugar
• Zest of 3 oranges
• 600 ml freshly squeezed orange juice
• Juice of ½ lemon
• 1 small knob of butter
• 1 tsp citric acid (limon tuzu)
• 5 cloves (karanfil)
• 1 cinnamon stick

Instructions:

1. Grate the carrots or slice them very thinly using a mandoline.
2. Add the sugar, cloves, cinnamon stick, orange zest and freshly squeezed orange juice.
3. Mix everything together and place it in the refrigerator for 12 hours. This allows the sugar to draw moisture out of the carrots.
4. The next day, bring the mixture to a boil over medium heat.
5. Add the knob of butter and let it simmer for 40 minutes.
6. After 40 minutes, add the lemon juice and citric acid.
7. Let it simmer for another 20 minutes, or until the jam reaches your desired consistency.
8. Remove the cloves and cinnamon stick before serving or jarring.

From 1 kg of carrots, I was able to make 4 small jars of jam

Perfect on warm bread with kaymak, or as part of a Turkish breakfast spread 🧡

#recel #havuç #turkishbreakfast #homemadejam #carrotjam by @melliesbites

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a month ago

Two Easy Turkish Mezes ✨

Two delicious mezes that I make all the time. They go with so many dishes and add the perfect extra kick to your meal 🌶️

Atom Mezesi
Ingredients:
• 2 cups strained yogurt or thick yogurt
• 2–3 cloves garlic
• 1 tsp salt
• 4–5 dried chili peppers
• 1 tbsp butter
• 2 tbsp olive oil
• 1 tsp pul biber

Instructions:
1. Soak the dried chili peppers in warm water for 5 minutes to soften them.
2. Place the yogurt in a bowl.
3. Add the crushed garlic, salt and mix well.
4. Heat the butter and olive oil in a pan.
5. Lightly fry the softened peppers.
6. Add the pul biber and stir for a few more seconds.
7. Pour the hot pepper oil over the garlic yogurt.

Beetroot Mezesi
Ingredients:
• 2 medium beetroots
• 1 cup yogurt
• 2 cloves garlic
• 1 tsp salt
• 1 tbsp mayonnaise
• 1 tbsp ghee/butter
• 1 tbsp olive oil
• Walnuts for topping
• A drizzle of olive oil for topping

Instructions:
1. Grate the beetroots.
2. Sauté them in the ghee and olive oil for a few minutes.
3. Let them cool completely.
4. In a separate bowl, mix the yogurt, crushed garlic and mayonnaise.
5. Add the cooled beetroots and mix well.
6. Transfer to a serving dish.
7. Top with a drizzle of olive oil and some walnuts.

Both are simple, full of flavor and perfect alongside grilled meats, kebabs or fresh bread ✨

#turkishfood #meze #atommezesi #beetroot #pancar taken in Rotterdam, Netherlands by @melliesbites

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2 months ago

Nusret Salatası 🥗
First of all Eid Mubarak 🤍 This tulum cheese salad is one of my favorite summer dishes! The sourness of the pomegranate pairs perfectly with the salty cheese and savory Lebanese bread ✨

Ingredients:
• Mixed lettuce
• Pomegranate
• Walnuts
• Tulum cheese
• Tomatoes
• Apple (I sadly didn’t have any at home, otherwise I definitely would’ve added it!)
• Lebanese bread
• Oil for frying

Dressing:
• Olive oil
• Pomegranate molasses
• Salt
• Lemon (optional)

(I use homemade pomegranate molasses, which is more sour than store bought, so I don’t need lemon)

Preparation:
Wash the lettuce and place it in a bowl. Chop the walnuts, tomatoes and Lebanese bread. I like cutting the bread into small triangles because it’s easier to eat in a salad.

Heat the oil and fry the Lebanese bread until crispy. In the meantime, peel the pomegranate. Once everything is ready, start layering the salad together with the tulum peynir so all the flavors are nicely spread out 🤍

Finish with a drizzle of olive oil, pomegranate molasses and a little salt ✨

#nusret #pomegranate #summerfood #salad #cheese taken in Rotterdam, Netherlands by @melliesbites

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2 months ago

İyi bir hayat sizce nasıl yaşanır?
~ In your opinion, how should a good life be lived?

#hayat #kahvaltı #kesfet #slowliving #morningvibes by @melliesbites

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2 months ago