#mxriyum

[gothgleek]

Zataar Manakeesh

[es-oh-bfo-em]

[tzudongies]

the good cook genes skipped my grandma and my mom and went to me

[sugas6thtooth]

Haven't posted a Palestinian recipe in a while. I think positivity like this is needed as Palestinians are more than just their genocide and trauma.

These are Ka'ak Al-Quds, Jerusalem Bagels, made by @mxriyum on TikTok. You should give them a try :)

Free Palestine 🇵🇸

[julieterbang]

mxriyum

[ichiruki]

🇵🇸 FREE PALESTINE UNTIL PALESTINE IS FREE.

[littlehen]

Recipe: Butternut Squash Macaroni Cheese

This is based on a recipe for Brown Butter Sage Butternut Squash Mac & Cheese, by Palestinian home cook Mariam (aka Mxriyum):

I saw it on soothifying-sounds-asmr tumblr: link

Mariam's website with the written recipe: link

Having tried it, it was delicious! These are just my notes on how I would make it next time. The quantities were for 8 servings, in imperial measurements. I cross-checked with a very similar Nigella sweet potato mac & cheese (link) that I love, to create metric quantities for 4 servings.

Shopping List:

300g dry pasta - rigatoni, but I'd like to try it with a little shape like spiralli next time 60g butter Fresh sage, handful - didn't have fresh, so I used 1/2 tsp dried 400ml warm water - could add a little stock/bouillon/dashi

500g butternut squash (1 small squash) 1 garlic bulb 1 onion Olive oil, S&P, 1 tsp oregano I also added some brown sugar

60g grated mild cheddar 60g grated gouda/emmental 75g parmesan or feta (Plus another 25g of your favourite cheese to sprinkle on top)

Greens to serve (e.g. tenderstem broccoli)

Method:

1. Make the vegetable puree. You could do it in advance, either in the morning or the day before.

Pre-heat oven to Gas 6. On a baking sheet, lay out the vegetables. Squash: I sliced it in halves like in the video, but I think it'd cook more evenly (be softer, easier to mash) if chopped into big chunks. Onion: quartered. Both vegetables should be drizzled with olive oil, S&P, oregano - I also sprinkled some fine brown sugar because the recipe mentioned caramelisation, and I thought sugar might help with that.

Garlic bulb: slice off the top, so the tops of the cloves are exposed. Rub with oil and S&P, then enclose in a square of tinfoil.

Roast the veg for 35-40 mins. When ready, let it cool for 5-10 mins.

Blend all the veg, add splashes of warm water as needed, may need to do in batches.

You can now store the vegetable puree in the fridge until later.

The recipe emphasises saving the pasta water, but this means you can't make the puree until you've cooked the pasta, i.e. you have to do this complex and lengthy recipe all in one session. The only reason to use pasta water is because it contains starch that would thicken the sauce - I reckon the squash already has plenty of starch, and the liquid's purpose is to loosen, not thicken the puree. Therefore I think a jug of warm water would be fine here. You could flavour it with bouillon/dashi, but the veg is already so flavoursome after roasting, it doesn't need it. (If concerned about thickening, just use a little slurry of cornstarch or flour.)

Along with the salted pasta water, the recipe suggests onion powder and garlic powder. Again, if you've roasted an entire bulb of garlic, I'm not sure what garlic powder is adding? Plus, those powders usually contain salt - to reduce salt and keep it simple, I omitted those.

2. Grate all your cheese.

(I bought it ready-grated because I have weak wrists and I hate grating, lol.) Buying more than one kind of cheese is expensive, this would still be delicious with 120g of cheddar, but the Continental cheese adds a fun stretchy texture. The recipe also calls for a lot of parmesan (originally 4 oz / 113g for serving 8). I had some parmesan to use up, so I did use it, but parmesan is salty and expensive! The Nigella recipe uses feta, I think this would be an acceptable substitute, as it adds flavour but is cheaper.

3. Cook the pasta until al dente (1 or 2 minutes less than the cooking time on the packet).

Meanwhile, melt the butter over a medium heat in a light-coloured pan, so you can see when it's browning. When it starts foaming, add the sage. When the butter starts to get brown particles in it, remove to a heatproof container.

Strain the pasta, then add it back into the empty pasta cooking pot. Toss in the brown butter.

(Less washing up this way! Also: the brown butter certainly adds a lot of flavour, however you could do the whole recipe and skip the brown butter and it would still be a very tasty meal. Dairy products in the UK currently cost a small fortune, plus there are the calories - but then if you're worried about those, you probably should make a different dinner.)

4. In a large cooking pot, warm up the vegetable puree and simmer on low. Slowly add the cheese, and splashes of warm water as needed (pasta water here?) Taste and salt as needed.

5. (Step 4 is also a good time to start cooking your side dish of broccoli.)

6. Add the buttery pasta to the puree/sauce. Mix all together. Simmer 1 min.

7. Serve with leftover cheese on top, sage to garnish, broccoli on the side.

[gothgleek]

Msakhan: National Dish of Palestine

Recipe found here

INGREDIENTS

Boiling your chicken:

6-8 Chicken leg quarters you can of-course make as much as you'd like

1 small Onion, diced

2 Bay leaves

1/2 tbsp Salt

Season your chicken on a baking sheet: (before baking)

Adobo add an even layer of each seasoning on your chicken.

Paprika

Sumac

Caramelized onions:

6 large Red onions, chopped 6 large onions, is enough for 4 medium sized flatbreads

2 cups High quality olive oil

5 tbsp Sumac

1 tbsp salt

1/2 – 1 tbsp Black pepper taste to preference

[vividxp]

From mxriyum on instagram. (She is a home cook I follow, I've posted about making her cinnamon rolls before and she has been posting Palestinian recipes from her mother recently as well).

[sugas6thtooth]

Zaltan Manakische! More food from Palestinian Cuisine! Follow Mariam on TikTok @mxriyum for more recipes!! Palestinians are humans with lives, cultures, memories, and dreams!! Do not let Israel eradicate the people of Palestine!! 🍉��🇩

[bookpillows]

randomly started crying last night because I don’t know to cook like mxriyum. I saw the chicken shawarma she posted and literally cried my eyes out. How embarrassing.

[starpens]

How did you make your gojo cinnamon rolls? Did they come out nicetd

i followed mxriyum’s cinnamon roll recipe on tt !! it had a LOOOOT of steps to it, esp when creating the sponge n raising the dough but it’s so worth it !! i used international delight’s sweet cream coffee creamer when making the icing n it was delicious hehehe >< they came out beautifully too <333 so light n fluffy like a dream lmaooo my dad got tears in his eyes when he bit into one 😭

[billieskitchen]

Crème Brûlée

Ingredients:

2 cups heavy cream

1 1/2 tsp vanilla extract

1/4 tsp salt

1/4 cup sugar

5 egg yolks

1/4 cup sugar

Directions:

Whisk together heavy cream, vanilla extract, salt and sugar on medium heat until it simmers.

Whisk together the egg yolks and sugar in a bowl add half a cup of the hot cream mixture whilst whisking, then whilst whisking mix egg mixture with the cream one.

Pour the mixture into your ramekins.

Bake them in a hot water bath, meaning you need to pour some hot water half way into your oven pan (or whatever you call it) and pop them in the oven at about 165 degrees for 30 minutes (depending on the size of your ramekins).

If you take them out and they are a bit wobbly, then they are ready.

Set them in the fridge for at least one hour and then put some sugar on top and torch it.

If you don't have a kitchen torn, simply mix together 1/2 cup sugar, 3 tbsp water, and tsp honey until it simmers and turns golden brown. Pour a thin slice of this mixture on top and once its hard, top it up with whatever you want (e.g. blueberries, strawberries etc).

Recipe from @mxriyum on tiktok!

Bon Appétit!

[high-quality-tiktoks]

Cheese pies will forever be my favorite thing to bake🎞⏲

[8stims]

🥧