✅ Stuffed Grape Leaves (Waraka Enab / Mahshi) -

Servings: 5 – 7 people
Prep Time: About 1 hour
Cooking Time: 1.5 to 2 hours

Ingredients:

1. Grape Leaves:

• 1 kg grape leaves (fresh or preserved)

2. Rice Filling:

• 1 kg short-grain rice (Egyptian or similar)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 small cup olive oil
• 1 small cup pomegranate molasses
• 1 tbsp tomato paste
• 1 tbsp salt
• 1 tbsp chicken bouillon powder (optional, to taste)
• 2 tbsp turmeric
• 1 tbsp black pepper
• 1 tbsp mixed spices (7-spice or allspice)
• Chopped parsley (optional, to taste)

3. For the Pot Base & Cooking:

• 1 onion, sliced into circles
• 1 tomato, sliced into circles
• 1 potato, sliced into circles
• 1 small cup olive oil
• 1 small cup pomegranate molasses
• Salt (to taste)
• 1 tbsp tomato paste
• Juice of 2 lemons (added 15 minutes before finishing)
• Hot water (enough to cover the rolls)

Instructions:

1. Blanch the Grape Leaves:

   • Bring a large pot of water to a boil and add 1 tbsp salt.
   • Add the grape leaves in batches and blanch for about 2 minutes until soft.
   • Remove and place in a colander or tray to cool. Repeat until all leaves are done.

2. Prepare the Rice Filling:

   • Wash the rice well, then soak it in hot water for 10 minutes. Drain completely.
   • In a large bowl, mix the drained rice with:
     • Chopped onion and tomato
     • Olive oil + pomegranate molasses
     • Tomato paste, salt, chicken bouillon, turmeric, black pepper, and mixed spices
     • Chopped parsley (if using)
   • Mix everything thoroughly until well combined.

3. Rolling the Grape Leaves:

   • Place a grape leaf flat (shiny side down).
   • Put a small amount of rice filling near the bottom center.
   • Fold the sides inward, then roll tightly into a small cylinder (don’t overfill).
   • Repeat with all the leaves.

4. Assembling the Pot:

   • In the bottom of a large pot, arrange the onion slices, then tomato slices, then potato slices.
   • Neatly arrange the stuffed grape leaf rolls on top (pack them tightly).
   • Mix 1 small cup olive oil + 1 small cup pomegranate molasses + salt + tomato paste and pour over the rolls.
   • Add hot water until it completely covers the rolls.

5. Cooking:

   • Place a heavy plate or lid on top of the rolls to keep them pressed down.
   • Cook on high heat until the water boils.
   • Once boiling, reduce to very low heat and simmer for 1.5 to 2 hours.
   • 15 minutes before it’s done, add the juice of 2 lemons.

Serving Suggestions:

• Serve hot with yogurt or a fresh salad on the side.

Tips:

• Taste and adjust salt and acidity before closing the pot.
• If using preserved (jarred) grape leaves, rinse them well multiple times to reduce saltiness.
• Don’t overstuff the leaves to prevent them from bursting while cooking. Garnish with pomegranate seeds and lemon wedges when serving, according to your preference.
  I offer you my recipes out of love and to help me live with dignity. Please support me.
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No-Bake Cheesecake (8-inch pan – Medium size)

Ingredients:

Base Layer: – 1 packet plain biscuits (about 200-250g) – ½ cup butter (about 100g), melted – 1 tablespoon cream or sweetened condensed milk (optional, for better binding)

Filling: – 1 pack cream cheese triangles (soft creamy cheese) – 1 cup yogurt (plain or Greek) – 1 small carton cream (قشطة)

Homemade Sweetened Condensed Milk (if not using ready-made): – ½ cup boiling water – 1 tablespoon butter – 1 cup powdered milk – 1 cup sugar – 1 teaspoon vanilla extract

Whipped Cream: – 1 cup heavy whipping cream (Rich cream) – ½ cup ice-cold water

To Set the Cake: – 4 tablespoons gelatin powder – ½ cup boiling water

For Topping (Optional): – Fresh blueberries – Lotus spread (Biscoff), melted over a warm water bath

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Instructions:

1. Prepare the Base:

   • Crush the biscuits in a food processor until they become fine crumbs.
   • Add the melted butter (and cream or condensed milk if using) and mix until it resembles wet sand.
   • Press the mixture firmly into the bottom of an 8-inch pan (greased or lined with parchment paper).
   • Place in the refrigerator while preparing the filling.

2. Make the Sweetened Condensed Milk (if needed):

   • In a blender, combine boiling water, butter, powdered milk, sugar, and vanilla.
   • Blend until smooth and the sugar is fully dissolved.

3. Prepare the Cheesecake Filling:

   • In a large bowl, mix the condensed milk + cream cheese triangles + yogurt + cream until well combined and smooth.

4. Whip the Cream:

   • In a cold bowl, whip the heavy cream with the ice-cold water until it becomes thick and fluffy.
   • Gently fold the whipped cream into the cheesecake mixture.

5. Add the Gelatin:

   • Dissolve 4 tablespoons of gelatin in ½ cup boiling water. Stir until completely dissolved.
   • Let it cool slightly (should not be hot).
   • Pour the gelatin into the filling mixture and mix well.

6. Assemble and Chill:

   • Pour the filling over the biscuit base in the pan.
   • Cover and refrigerate for at least 3 hours (preferably 4–6 hours) until fully set.

7. Topping:

   • Before serving, top with fresh blueberries or drizzle with melted Lotus spread. Support me, my friends
     https://chuffed.org/project/148450

I am a mother of two children, doing everything I can to provide a safe and stable home for my family. I never liked asking for help, but my circumstances have pushed me to look for any honest way to secure rent for a home.

That is why I created a food blog where I share my recipes and cooking. I did not do this for luxury or personal comfort. I did it because I am trying to earn money through my own efforts and provide a home for myself and my children.

I know the amount I need may seem large, but the reality is that housing costs are very high. What I am asking for is not a luxury—it is simply a chance for my family to live safely under a roof.

If you are unable to donate, sharing my story or my blog with others would mean a great deal to me and could help me reach someone who is able to help.

Thank you to everyone who takes the time to read, share, or keep us in their thoughts. https://chuffed.org/project/148450

Delicious pizza

✅ Perfect Homemade Pizza Recipe (for 3 people)

Dough (makes about 3-4 medium pizzas)

Ingredients: – 1 kg all-purpose flour (or pizza flour) – 2 tablespoons instant yeast (about 12-14 grams) ← (better than one tablespoon) – 1 teaspoon sugar – 2 teaspoons salt – ½ cup vegetable oil (or olive oil) – Warm milk (as needed) + warm water (total liquid approx. 550-650 ml)

How to make the dough: 1. In a large bowl, mix the flour + salt + sugar + yeast. 2. Add the oil, then gradually add the warm liquid (milk + water) while kneading until you get a smooth, elastic dough (not too dry and not too sticky). 3. Knead by hand for 8-10 minutes or with a mixer for 5-6 minutes. 4. Cover the dough with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours (until it doubles in size).

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Pizza Sauce (enough for 3-4 trays)

Ingredients: – 4 medium tomatoes (grated or finely chopped) – 2 bell peppers (red + yellow or orange) – 1 medium onion (thinly sliced) – 1-2 green hot peppers (optional, according to preference) – 3 tablespoons olive oil – 1 teaspoon salt – 1 teaspoon sugar (to balance acidity) – 1-2 teaspoons pizza seasoning – Red chili flakes (optional)

Pizza seasoning mix: – 2 teaspoons oregano – 1 teaspoon dried basil – 1 teaspoon garlic powder – ½ teaspoon onion powder – ½ teaspoon black pepper – Pinch of cinnamon (optional – secret for great flavor)

How to make the sauce: 1. Slice the bell peppers and onion. 2. In a pan, heat the oil over medium heat, add the onion and sauté until soft. 3. Add the bell peppers and hot pepper, stir for 3-4 minutes. 4. Add the grated tomatoes + salt + sugar + pizza seasoning + red chili + 2 tablespoons tomato paste + 1 cup water. 5. Let it simmer on low heat for 15-20 minutes until the sauce thickens slightly.

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Final Preparation:

1. Preheat the oven to 220-230°C (high heat).
2. Divide the dough into 3 portions.
3. Grease the baking tray well with oil (or use parchment paper).
4. Roll out the dough to your preferred thickness (thin = crispy, thick = soft).
5. Spread the sauce evenly.
6. Add a generous amount of mozzarella cheese (or cheese mix).
7. Add your favorite toppings (pepperoni, mushrooms, olives, corn, etc.).

Baking: – Bake on the middle rack for 12-18 minutes (depending on dough thickness) until the cheese is golden and the edges are browned.

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Tips for best results: – For a softer dough, use half milk and half water. – Let the dough rest for 10 minutes after stretching it, before adding the sauce. – If the sauce is too watery, add an extra tablespoon of tomato paste. Support me
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Spinach Flatbread (Stuffed Spinach Bread) Servings: 2 people (can be doubled) Preparation Time: 45-60 minutes Baking Time: 20-30 minutes

Ingredients:

Spinach Filling: 1 kg fresh spinach Juice of 1 lemon 2 tablespoons sumac 1 teaspoon black pepper (ground) Salt to taste 1 cup olive oil 5 medium onions Red chili powder / chili flakes (to taste) Dough: 1 kg all-purpose flour 2 tablespoons cornstarch (or starch) Salt to taste Warm water (as needed for kneading)

Instructions:

Prepare the Spinach Filling:

Wash the spinach thoroughly, then chop it very finely. Squeeze the chopped spinach well to remove excess water. Add lemon juice, sumac, black pepper, salt, and olive oil. Mix everything well.

Prepare the Onions:

Chop the onions into small squares. In a pan over medium heat, sauté the onions in a little oil until they become soft and lightly golden. Add sumac, salt, and black pepper to the onions. Mix well and let the mixture cool completely. Once cooled, add the onions to the spinach mixture. Add red chili powder according to your preference and mix all ingredients together.

Prepare the Dough:

In a large bowl, mix the flour, cornstarch, and salt. Gradually add warm water and knead until you get a smooth, elastic, non-sticky dough. Cover the dough and let it rest for 20-30 minutes.

Shaping the Bread:

Divide the dough into medium-sized balls. Prepare a plate with some oil and a spoonful of cornstarch. Take each dough ball, dip it in the oil-cornstarch mixture, then roll it out on a surface sprinkled with cornstarch until it becomes very thin. Cut the rolled dough in half. Place the spinach filling in a long line along each half. Roll the dough over the filling (into a long roll or desired shape).

Baking:

Preheat the oven to 180°C (350°F). Place the stuffed breads on a baking tray lined with parchment paper or lightly greased. Bake from the bottom until the base turns golden. Then switch to the top grill/broiler until the top becomes nicely golden brown.

Tips:

Make sure to squeeze the spinach very well so it doesn’t release water. The thinner you roll the dough, the crispier the bread will be. You can adjust the amount of onions or spices according to your taste.

Support me https://chuffed.org/project/148450

Ingredients:

1 kg sea bream fish or any preferred type of fish

4 cloves of garlic

1 tomato

1 hot green pepper (optional)

1 hot red pepper (optional)

1 onion

1 teaspoon tomato paste

Juice of 2 lemons

Salt to taste

Fish seasoning

Fish Seasoning Ingredients:

Cumin

Paprika

Black pepper

Turmeric

Ground ginger

Preparation Method:

1. Clean the fish well by removing only the scales and internal organs, then wash it with water and lemon.

2. In a blender, add the garlic, tomato, hot green pepper, hot red pepper, onion, tomato paste, lemon juice, salt, and fish seasoning, then blend everything well.

3. Pour the mixture over the fish and make sure the marinade covers it completely.

4. Place the fish in a baking tray covered with foil.

5. Bake in the oven at 180°C Duration: 40 minutes until fully cooked and nicely browned.

Enjoy your meal 🤍 Support me for the sake of my children. https://chuffed.org/project/148450

Ingredients:

• Clean chicken liver (1 kilo – serves about 4 people)
• 4 cloves of garlic
• Juice of 1 lemon
• Hot red chili powder (3 tablespoons)
  
• Salt
• 1 onion, sliced
  

Instructions:

Clean the chicken liver well and place it in a baking tray.

In a small bowl, mix the crushed garlic, lemon juice, and hot red chili powder together.

Pour this mixture over the chicken liver.

Add salt.

Slice the onion and spread it over the mixture (circles or long slices, as you prefer; it gives flavor).

Mix all the ingredients well.

Bake in a medium oven (180°C) for about 30 minutes until cooked and golden.

Serving suggestion: This meal is served with fried potatoes, yogurt (labneh or sour cream), and lemon slices. These sides are eaten together with the liver as a dip.

Story

Since I was a child, there was one thing I could never accept no matter what… chicken liver. I used to avoid its smell and taste and refuse to eat it completely. One day, I felt very dizzy, and my mother took me to the doctor. After the examination, the doctor told her that I needed foods that strengthen the blood, such as meat and chicken liver. But the problem was that I had hated liver since I was little, so I started thinking of a way to make it more enjoyable for me. Since I love spicy food, I came up with a special idea that changed everything.

Support me here https://chuffed.org/project/148450

I’m Angham from Gaza, a mother of two. I lost my home and I am currently living without shelter. By nature, I am not someone who likes asking people for help, and if it weren’t for the extreme need I’m living through, I would never have created a GoFundMe campaign.

But I had an idea, and I would really love to hear your thoughts about it. I also hope you can help me share this widely so it can reach more people.

I truly love cooking, and I have my own special recipes — recipes that are not available online because they come from my personal experience and creativity. So I thought, instead of only asking for help, maybe I could share my recipes in exchange for any small amount people are able to give. This way, you would be supporting me while also receiving something made with love and effort from me.

If people like the idea, I’ll start sharing my recipes gradually. And even sharing this post would mean so much to me ❤️