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

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 ❤️