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Merav

@meravskitchen

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Made with so much LOVE💕 @meravscloset
Make sure to say a Bracha before eating!
Leilu nishmat Ayelet Bat Geula

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💖 Challah Recipe 💖

Ingredients
* 3 cups boiling water
* 2 cups cold water
(Together, this makes warm water.)
* 5 tbsp dry yeast
* 1½ cups sugar
* 1 bag (5 lbs) flour
* 2 tbsp salt
* 2–3 eggs, depending on how you like your challah
* 1 cup avocado oil (or any oil you’d like)
* Additional avocado oil for the bowl
* Egg wash, for brushing before baking (add drizzle of Silan for color)

Instructions

1. Activate the yeast
In a large bowl, combine the 3 cups boiling water + 2 cups cold water to create warm water.

Add the 5 tbsp dry yeast and 1½ cups sugar. Mix well.

Cover the bowl and let it sit for 15 minutes, until the mixture rises and becomes bubbly.

2. Make the dough
Once the yeast mixture has risen, add:

* 5 lbs flour
* 2 tbsp salt
* 2–3 eggs

Begin kneading the dough. As you knead, slowly add 1 cup avocado oil.

If using a Bosch mixer, start mixing and gradually add the oil.

Knead/mix for at least 5 minutes, until the dough comes together nicely. If the dough is too sticky, add a little more flour as needed.

3. Let the dough rise
Transfer the dough to a very large bowl.

Pour a generous amount of avocado oil over the dough and around the sides of the bowl.

Cover and let the dough rise for 1 hour, or until doubled in size.

4. Knead again + Hafrashat Challah
Once the dough has risen, knead it again.

Then do Hafrashat Challah with a beracha, according to your custom.

Take a small piece of dough and separate it. Wrap it in foil and burn it on the gas until it is completely burned and you can smell it.

5. Braid & rise again
Divide and braid your challahs.

Place them on baking trays and let them rise for at least another 35 minutes.

6. Egg wash & bake
Brush the challahs generously with egg wash (with a drizzle of Silan)

Bake at 375°F for around 35 minutes or until golden.

Halfway through baking, switch the trays so they bake evenly.
Check the bottoms of the challahs—they should be firm and golden.

Once they’re ready, say Hamotzi, enjoy! Leilu nishmat Ayelet bat Geula 💝
May the mitzvah of Hafrashat Challah and the love that goes into every challah bring love, light and good energy into your homes✨ by @meravskitchen

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2 months ago

Thank you @the.exhibit.j for having me for such a beautiful challah bake and babka class🤍

It was truly so special to watch these girls experience hafrashat challah for some of them for the very first time. There was something so meaningful about creating together, connecting to this beautiful mitzvah as women and using our hands to bring more holiness into the world.

Each girl made two babkas, and then gave one away to someone who could use a little extra love. This simple act captured the entire message of our evening: the reward of a mitzvah is another mitzvah.

A mitzvah is never just one small act that ends there. Every act of kindness creates momentum. One good deed inspires another, one person’s light can brighten someone else’s world, and slowly a chain reaction of goodness begins.

The greatest reward of a mitzvah is not only what we receive in return, it is that Hashem gives us another opportunity to continue bringing His light into the world. Every mitzvah opens the door to another mitzvah, allowing us to keep building a world filled with kindness, compassion, and holiness.

This is the heart behind the BH Foundation — recognizing that even the smallest acts of giving can come together to create something much bigger. Every gesture of kindness adds another spark of light, and together those sparks can illuminate the lives of so many people ✨ by @meravskitchen

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2 months ago

It’s a love language ❣️ by @meravskitchen

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3 months ago

Za’atar Herb Roasted Salmon

Ingredients

(Adjust everything to your taste—there are no exact measurements.)

* Salmon fillet
* Fresh cilantro, finely chopped
* Fresh parsley, finely chopped
* Fresh scallions, finely chopped
* Za’atar
* Garlic, minced (a generous amount)
* 1–2 tablespoons harissa
* 1–2 tablespoons silan (date syrup)
* Freshly squeezed lemon juice
* Salt
* Freshly ground black pepper
* Optional: caramelized onions, mixed into the marinade

Instructions

1. Prepare the marinade:
In a bowl, combine the chopped cilantro, parsley, scallions, za’atar, minced garlic, harissa, silan, freshly squeezed lemon juice, salt, and black pepper. If using, stir in the caramelized onions. Mix until everything is well combined.
1. Marinate the salmon:
Brush the herb mixture generously over the salmon, coating it evenly. Cover and refrigerate for at least a few hours, or preferably overnight, to allow the flavors to develop.
1. Bake:
Preheat the oven to bake 400°F Place the salmon in a baking dish and bake uncovered for about 20 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillet.
1. Finish and serve:
Just before serving, squeeze fresh lemon juice over the salmon for a bright, fresh finish.

Say a Bracha of shehakol and enjoy! Leilu nishmat Ayelet bat Geula ❤️ by @meravskitchen

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3 months ago

Roasted Branzino recipe 🌿 🐟🤍

Ingredients

* Branzino (whole or fillets)
* Good-quality extra virgin olive oil
* Purple onions, sliced
* Leeks, sliced
* Scallions, chopped
* A generous handful of fresh cilantro, chopped
* A generous handful of fresh parsley, chopped
* Minced garlic (as much as you’d like)
* Freshly squeezed juice of 1½–2 lemons
* Salt
* Black pepper
* Cumin
* A pinch of hawaij spice
* A pinch of sweet paprika

Instructions

1. Heat a generous drizzle of extra virgin olive oil in a large pan over medium heat.
2. Add the sliced purple onions and sauté until they begin to soften. Cover the pan and stir occasionally, allowing the onions to slowly caramelize.
3. Once the onions are caramelized, add the leeks, scallions, cilantro, parsley, and minced garlic. Uncover the pan and continue sautéing for about 20 minutes, stirring occasionally, until everything is soft, fragrant, and well combined.
4. Season with salt, black pepper, cumin, a pinch of hawaij, and a pinch of sweet paprika. Add the freshly squeezed lemon juice and stir everything together.
5. Remove the mixture from the heat and let it cool slightly.
6. Spoon the mixture generously over each piece of branzino, coating the fish well.
7. Bake at 415°F for about 20 minutes, or until the fish is cooked through and flakes easily with a fork.

Don’t forget to say a bracha of Shehakol and enjoy leilu nishmat Ayelet bat Geula 💛 by @meravskitchen

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3 months ago

Moroccan Fish Recipe 🇲🇦

Ingredients

* 3 jalapeños, sliced
* 2 spicy hot peppers
* 2 red bell peppers, sliced
* 1 can chickpeas, drained
* 7 cloves garlic (or as many as you’d like)
* Optional: Juice of 1 fresh lemon
* Optional: 1 lemon, sliced into rounds
* Optional: sliced carrots and/or sliced olives
* A generous handful of fresh cilantro
* Branzino (or your favorite fish)

Oil Mixture

* ½ cup good-quality extra virgin olive oil
* A generous amount of sweet paprika
* A generous amount of hot paprika
* 1–2 tablespoons harissa

Seasonings

* Turmeric
* Salt
* Black pepper
* Optional: Consommé powder (adds extra flavor, but I don’t use it anymore and it still comes out delicious!)

Instructions

1. In a large pot, combine the olive oil, sweet paprika, hot paprika, and harissa over low heat.
2. Add the jalapeños, hot peppers, bell peppers, garlic, chickpeas, and any optional carrots or olives. Sauté for about 2 minutes.
3. Season with turmeric, salt, black pepper, and, if using, consommé powder.
4. Optional: Stir in the juice of 1 fresh lemon.
5. Pour in hot water until the vegetables are just covered.
6. Bring to a boil over high heat.
7. Once the peppers have softened, gently add the fish.
8. Top generously with fresh cilantro and, if desired, arrange the lemon slices over the fish.
9. Cover and cook over medium-low heat for about 15 minutes, or until the fish is cooked through. While the fish is cooking, keep spooning the sauce over the fish to prevent it from drying out and to let it soak up all the delicious flavors.
10. Uncover, reduce the heat to very low, and continue cooking for about 45 minutes, allowing the sauce to reduce and thicken.

Don’t forget to say a bracha of Shehakol and enjoy! 💛

לעילוי נשמת איילת בת גאולה ❣️
Le’ilui Nishmat Ayelet bat Geula. by @meravskitchen

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3 months ago

Krumbl lover 🩷 🍪 by @meravskitchen

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5 months ago

Grilled Chicken with Onions and Mushrooms 🍄‍🟫 🧅

Ingredients
• chicken breasts
• 1 tablespoon harissa paste
• Spices to taste:
• Hawaij
• Salt & pepper
• Shawarma spice
• Garlic powder or minced garlic
• 2–3 onions, sliced
• 1 cup mushrooms, sliced
• 2–3 tablespoons avocado oil
• Chopped parsley and cilantro for garnish
• Hot water (a few tablespoons)

Instructions

1️⃣ Marinate the chicken
1. In a bowl, combine chicken breasts with:
• 1 tablespoon harissa paste
• Hawaij, shawarma spice, salt, and pepper to taste
• Garlic powder or minced garlic
2. Mix well and let it marinate for at least 15–30 minutes (or longer for more flavor).

2️⃣ Cook the onions and mushrooms
1. Heat avocado oil in a pan over medium heat.
2. Add sliced onions and a pinch of salt.
3. Cover the pan and sauté, stirring occasionally.
4. Add a few drops of water as needed to prevent sticking.
5. When the onions are about halfway translucent and soft, add the mushrooms.
6. Continue cooking and stirring until the onions and mushrooms are soft, jammy, and fully cooked.
7. Remove the mixture into a separate bowl.

3️⃣ Grill the chicken
1. In the same pan with the remaining oil from the onions, place the marinated chicken breasts.
2. Cover the pan and cook for 4–5 minutes.
3. Flip the chicken over and cook the other side for another 4–5 minutes.
4. Check that the chicken is cooked through (internal temp ~165°F / 74°C).

4️⃣ Combine everything
1. Return the onions and mushrooms to the pan with the chicken.
2. Add a little hot water (just enough to lift the harissa and marinade flavors from the bowl) and pour over the chicken.
3.
Cover and cook, stirring occasionally, until fully combined and heated through (~2–3 minutes).

5️⃣ Serve
• Sprinkle with chopped parsley and cilantro.
• Serve hot with your favorite sides (rice, salad, or veggies).
⸻

⏱ Total cook time: ~30 minutes (marinate longer if you want more flavor)
🔥 Tip: Cooking covered keeps the chicken juicy and the flavors concentrated, but stir occasionally to prevent sticking. by @meravskitchen

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9 months ago

Stovetop Flanken with Potatoes

Ingredients
• Flanken ribs
• Potatoes

Sauce Ingredients
• Bone Suckin’ Sauce – ½ jar
• Duck sauce – ¾ cup
• Bone Suckin’ spice
• Silan (date syrup), generous drizzle
• Hot paprika
• Sweet paprika
• Black pepper
• Salt
• Onion consommé
• Minced garlic
• Hot water – 1½ cups

⸻

Instructions
1. Sear the Flanken
Heat a pot over medium-high heat.
Roast the flanken on the stovetop, searing well on each side until deeply browned.
2. Prepare the Sauce
In a bowl, combine:
• Bone Suckin’ Sauce
• Duck sauce
• Bone Suckin’ spice
• Silan
• Hot paprika
• Sweet paprika
• Black pepper and salt
• Onion consommé
• Minced garlic
Add the hot water and mix well.
3. Combine
Pour the sauce over the flanken in the pot.
Add the potatoes.
4. Cook
Bring to a boil.
Reduce heat to low, cover, and simmer for 3 hours.
5. During Cooking
Shake the pot occasionally so the sauce coats everything evenly. by @meravskitchen

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9 months ago

Stovetop Chicken & Potatoes

Ingredients
• Chicken, bone-in
• Potatoes, peeled and cut into cubes
• Avocado oil
• 2 onions, sliced
• Harissa (a generous amount, to taste)
• 1 tablespoon sweet paprika
• 1 tablespoon turmeric
• 1–2 tablespoons cumin (to taste)
• 2 tablespoons consommé powder
• Minced garlic (as much as you like)
• Salt and pepper, to taste
• Parsley flakes or fresh parsley and cilantro, chopped
• Boiling water
• Silan (date syrup), for drizzling

Instructions
1. Heat a large pot or Dutch oven over medium-high heat and add avocado oil.
2. Sear the chicken on both sides until lightly browned. Remove the chicken from the pot and set aside.
3. In the same pot, sauté the onions until soft and translucent.
4. Add the potatoes and cook for a few minutes, stirring often so they are coated in the onions and oil.
5. Return the chicken to the pot, placing it over the potatoes.
6. In a bowl, mix together the harissa, paprika, turmeric, cumin, consommé, minced garlic, salt, pepper, and parsley/cilantro.
7. Pour the spice mixture evenly over the chicken and potatoes.
8. Drizzle a few lines of silan over the chicken.
9. Carefully add boiling water until it just covers the chicken.
10. Cover the pot and simmer on low heat for about 1½ hours.

• Throughout the cooking, gently shake the pot occasionally and spoon the sauce over the chicken to keep it moist and well coated.

11. Transfer the pot to the oven and broil uncovered for 10–15 minutes, until the top is browned by @meravskitchen

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9 months ago

Shishi spread ❤️‍🔥 by @meravskitchen

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a year ago

Crispy Fried Schnitzel Recipe

Ingredients:
• Thinly sliced chicken breast (as much as needed)
• 2–3 eggs (depending on how much chicken you’re using)
• squeeze of mayonnaise
• squeeze of sweet chili sauce
• A small squeeze of sriracha or 1 tbs of harissa (optional, for heat)
• Paprika (to taste)
• Garlic powder (to taste)
• Onion powder (to taste)
• Breadcrumbs (enough to coat the chicken)
• Sesame seeds (a generous sprinkle)
• Additional seasonings of your choice (for the breadcrumbs salt, pepper, paprika)
• Avocado oil (for frying)

Instructions:
1. Make the Egg Marinade:
• In a large bowl, crack the eggs and whisk them together.
• Add a squeeze of mayo, sweet chili, and a little sriracha.
• Season with paprika, garlic powder, and onion powder.
• Mix everything well until smooth and creamy.
2. Marinate the Chicken:
• Add the thinly sliced chicken breast to the egg mixture.
• Toss to coat all the pieces evenly.
• Cover and refrigerate for at least 1 hour, or longer if you have time (up to a few hours).

3. Prepare the Breading:
• In a shallow dish, pour out the breadcrumbs.
• Season with your favorite spices (salt, pepper, more paprika, garlic powder, etc.).
• Add a handful of sesame seeds and mix well.
4. Bread the Chicken:
• Remove the chicken from the marinade.
• Dredge each piece in the seasoned breadcrumb mixture, pressing down lightly so the coating sticks well.
5. Fry the Schnitzel:
• Heat avocado oil in a pan over medium-high heat.
• Once hot, fry the schnitzel in batches until golden and crispy on each side (about 2–3 minutes per side, depending on thickness).
• Transfer to a paper towel-lined plate to drain excess oil. by @meravskitchen

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a year ago