Recipe video above. The great Australian meat pie - made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}Also see the Family Size Meat Pie, mini Party Pies and Sausage Rolls!
Get this recipe of Pork Hamonado that has a perfect balance of sweet and savory and with meat so tender, it melts in your mouth.
This Moroccan Meatball Tagine recipe, or Kefta Mkaouara, is a must try. Made with spiced ground meat and a flavorful tomato-based sauce, it's pure comfort food.
Crunchy on the outside and savory aromatic meat filling on the inside. This Middle Eastern Sambousek is BURSTING with flavor!
Potato Pancakes made with finely grated raw potatoes and onions are such a treat. They are golden and crisp on the outside and so tender they just melt in your mouth. They can be made with just potatoes and onions, but adding a meat filling takes this delicious comfort food to the next level.
You can't miss trying burek when in the Balkans - and you'll fall in love. So, here is an easy to make Croatian burek recipe.
Kotlet are delicious meat patties, the Persian version of meat cutlets, and can be made with either ground beef, lamb, or turkey. You'll find variations in the spices used depending on which part of Iran your family is from.
As far as French cuisine goes, this Classic Beef Bourguignon is a must make! Tender beef swimming in a rich wine sauce--perfect for the holidays.
Make your favorite American-style Greek gyros at home! This gyro meat recipe combines ground beef and lamb to get that distinctive flavor you find at Greek restaurants. The texture is meatloaf-style rather than restaurant-style, but the flavors are on point. Doing it this way saves tons of time. Top with Tzatziki Sauce, tomatoes, onions, and cucumbers!
This delicious one-skillet curry delivers all the rich depth, flavor, and spice you expect from restaurant beef vindaloo. It's almost hard to believe it's homemade!
A Middle Eastern pea, carrot and beef stew that's so easy to make, healthy and utterly comforting.
The obvious choice for lamb is to work it into a fragrant Indian curry.
I can’t TELL you how absurdly good these easy beef belyashi are! Soft on the inside with a crispy outer shell and incredibly flavorful juicy meat filling.
Bekri Meze is a quick pork stew with a rich tomato sauce with little bits of cheese, red wine, spices, and a hint of spiciness. Seriously yummy!
Get this recipe of Pork Hamonado that has a perfect balance of sweet and savory and with meat so tender, it melts in your mouth.
Pork belly cooked to perfection. The result makes the somewhat tedious preparation easily worth going through.
Seriously good-tasting Pork Souvlaki (skewers). Wrapped inside pita flatbread along with thick and creamy Tzatziki tomatoes and onions.
There are some recipes that are worth the wait and Julia Child's Beef Bourguignon is one of them. You can’t and shouldn't rush savory, seared beef, and fork-tender vegetables, especially when they simmer a rich full-flavored sauce. When a recipe is this good, there's no need to rush, are we right? Don’t be surprised when this time-honored dish wows your whole crew. There's a reason this beef bourguignon is a culinary cult-classic, and they’ll see and taste why.
These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
Merhaba From Türkiye 👋 First, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweets you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. Künefe or kanafeh or kunafeh or kunafah or ... I don't know any other names of it.. But basically, it's a sweet pastry made from wiry kadaif filled/ layered with unsalty soft cheese and soaked in sugar syrup. Served hot or at room temperature. Künefe is popular in Turkey and in some Mediterranean countries (as a former Ottoman Empire). In Turkey, some cities (like Hatay, Adana, Mersin, Sanliurfa, Mardin) had claimed where this Künefe originated from. But according to sources Künefe originally from Arabian. The soldiers of the Ottoman Empire which were sent on the road to the establishment of the Republic have gone to Yemen. Some of the troops here had made some "sweets/ dessert" and then later when they (ottoman soldiers) have returned to their home they started to learn making this dessert. Künefe came to Mersin the end of the year 1930, and to Hatay at 1940s. I ate this sweet pastry the first time a few years ago when I got to Turkey for 1st time ( I think it was around 2008). And my first impression was this dessert was away too sweet for me.. any Turkish dessert was too sweet for me as they mostly soaked in thick sugar syrup. But after a few years of living here slowly, my taste has adapted, but still, I eat some sweets in moderation. This popular and everybody's favorite dessert is surprisingly easy to make. Here I use a plate specially for making Künefe. It has about 15 cm in diameter with deep-set in the middle part (around 12 mm depth). But feel free to use baking tray or pan. The recipe I saw from one of TV program I saw, and.. there wasn't an exact amount of ingredients used. You need to know that this künefe has a thin layer with a cheese layer in between. Press the kadaif pretty hard to make it solid and flat. yeaah... for me who living in Turkey, it's very easy for me to get this dessert around the corner, but again, since I'm living here -which is easy to access to all ingredients - I want to experience (not mastered though) how to make this famous dessert for my family. So for you who wants to experience Turkish dessert for your family... here recipe I use: Serve 3~4 plate diameter 15cm Ingredients: For thick sugar syrup (make ahead): 650~700 gr sugar 400 ml water 1 tsp corn syrup (optional) 1/2 lemon, juiced, and zest. ⇒Mix all ingredients and heat until rolling boil. Chill to room temperature until ready to use. I use unsalted string cheese For kadayif pastry: About 350 gr stale wiry kadayif* about 400 gr good quality butter, soften at room temperature 2 Tbsp molasses ( I use grape molasses) "künefe soft cheese" unsalted (here mostly people use Hatay cheese or string cheese) Pistachio and clotted cream (turk; kaymak) for serving. (*) I use fresh kadayif then keep at room temperature and unwrap so it gets dry a bit. Kadayıf string How to make: 1. Roughly chopped kadayif into smaller part 2. Mix soften butter with grape molasses. Take your künefe plate (or use baking tray or cast iron pan), generously rub with butter. 3. Scatter chopped kadayif over butter. I didn't measure exactly how many grams (around 50 gr each layer). Then press firmly with your palms or something flat and heavy so you will get firm and solid layer. 4. Layer the cheese evenly over kadayıf. 5) Again cover with kadayif and press firmly. 6) Heat over a low flame while pressing the surface with something flat. Cook until brown, you can see the edge become brown and künefe can easily separate from plate. 7. Now this is a little bit tricky step.... How to turn over your künefe. Take one flat plate, put face down over künefe plater then with fast movement flip over those plates... taddaaa... 8. Generously rub again künefe plater with butter before slip over your künefe. 9. Cook other side over low heat evenly until golden brown. Once off from stove, generously flush künefe with sugar syrup. Serve warm or room temperature. Sprinkle with chopped/ powdered pistachio and dollop of clotted cheese (kaymak). I skip kaymak because I think I already gain some big calories with this dessert (^,^) Warning: This food is highly recommended while you visit Turkey, especially to these area: Hatay, Sanliurfa, Gaziantep, Mardin, Adana, Mersin and around that area (^,^) Do not think about your diet program while enjoy this. Note and bookmark this recipe cause it's addictive dessert, you might want it again and again (^,^) Source: History of Kunefe Ottoman Empire Kanafeh Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ⇊ ⇊ ⇊ ⇊ ⇊ PIN THIS FOR LATER ⇊ ⇊ ⇊ ⇊ ⇊ Shop for the ingredients: loading...
Crispy phyllo meat pie with spiced ground beef and leek filling and extra crispy pastry!
Oh friends, do I have a treat for you today! Do you like Greek food? Perhaps, you've never had it... that's okay! Today I wanted to share with you a ridiculously tasty meal...Pastichio, or Pastitsio...
Super Tender Pineapple Pork
If you love your meat dishes rich and juicy, then you will be able to find a little place in your heart for our Greek soutzoukakia recipe, which packs an incredible amount of flavor in each and every bite.
Pork adobo is a quintessential Filipino dish. It's a meat dish consisting of a dark, salty and tangy sauce.
This Authentic Greek chicken gyros recipe beats any gyros joints flavors with it's extremely tender, juicy chicken strips & delicious marinade. It's easy to make in the oven with readily available ingredients, and a fantastic vertical home-made rotisserie & tastes awesome when served with Tzatziki sauce.
Thai/Laos style mince pork salad recipe Larb! Sometimes it spells Larb, Laab, Laap...But only thing that they have common is, they are DELICIOUS!
Inspired by a street stall we ate at in Xi'an, this Chinese stuffed pancake recipe is a layered, rolled, crispy pancake with spiced pork and cabbage in the middle.
Recipe video above. The great Australian meat pie - made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}Also see the Family Size Meat Pie, mini Party Pies and Sausage Rolls!
This delicious one-skillet curry delivers all the rich depth, flavor, and spice you expect from restaurant beef vindaloo. It's almost hard to believe it's homemade!
Recipe video above. At “posher” establishments, Mongolian Lamb arrives at the table on a hot iron plate, sizzling and spitting for theatric effect. Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!The sauce is sweet and savoury, with Chinese Five Spice and Hoisin the dominant flavours. It's completely addictive!Also excellent made with beef - see Note 1.
Persian Slow Roasted Lamb. Moreish and divine is the best way to describe this slow cooked lamb. The exotic scents that fill the kitchen while cooking this dish are incredible.
Authentic Pastitsio, or Greek lasagna ~ layers of pasta, cinnamon-laced beef, Kasseri cheese and béchamel.
This cool and creamy cucumber laban Lebanese yogurt sauce is perfect with grilled meats, salmon, or as a side salad with a variety of Lebanese specialties.
These Lebanese Roasted Stuffed Onions are baked to perfection, until they're mellow and tender. Stuffed with a delicious herby and ground meat filling. Easy to make and so tasty!
Junglee Maas is a rich, dark red, spicy goat meat curry that's slow cooked to attain the best complex flavors. Cook this fantastic recipe with a special masala blend made at home & mop it with roti, khamiri roti or naan.
An easy traybake packed with flavour, this recipe for Berbere spiced chicken, carrots and chickpeas from the Ottolenghi Test Kitchen is a lovely Autumn weekend dinner.
Crispy phyllo meat pie with spiced ground beef and leek filling and extra crispy pastry!
This CLASSIC authentic Indian minced meat Qeema recipe is so delicious, it’ll become a regular at your house!! And nothing’s better than the fact that you make it within 20 minutes!!
A mouthwatering collection of traditional British bakes you'll want to recreate in the comfort of your own kitchen. Perfect for sharing with loved ones...
This leftover lamb gyros recipe is the most delicious way to use up leftover roasted lamb or really and truly any leftover large portion of meat
