Sivan’s Kitchen
@sivanskitchen • 906,200 subscribers
Videos
What’s for dinner tonight? A little taste of sunshine in a pot! 🍋 This Greek lemon chicken and potatoes is an easy weeknight dinner where the oven does all the hard work. Served with a fresh Greek salad, it’s a meal I come back to time and time again. Definitely a family favorite! Prep time: 20 minutes Bake time: 2 hours Yields: 7-8 servings Ingredients: 4 to 5 golden potatoes, peeled and quartered (3 lbs) 7 pieces of chicken (bone-in thighs and drumsticks work beautifully, but use your favorite!) (2 lbs. 10 oz ) You can also use boneless pieces as well, reduce bake time by 30 minutes. For the sauce: Juice of 2 large lemons about 1/2 cup 1/4 cup good-quality olive oil 1 tbsp Dijon mustard 6 garlic cloves, minced 2 to 3 tsp salt A few sprigs of fresh oregano or 1 tbsp. Dried oregano 1/4 cup water Dairy free Greek salad: 6 Persian cucumbers 3 beefsteak tomatoes 1 red pepper 1/2 red onion 1 cup pitted Kalamata olives 1 bunch flat head parsley Dressing: 1/3 cup olive oil 1/4 cup fresh lemon juice 2 tbsp. Red wine vinegar 2 minced garlic cloves 1 tbsp. dried oregano 2 tsp. salt 1 tsp. black pepper Instructions: Prep the chicken and potatoes: Peel and rinse your golden potatoes, then cut them into large wedges. Wash and pat dry your chicken pieces. Layer in your pot: Arrange the chicken pieces in a large oven-safe pot or braiser (I use a 14-inch cast iron). Lay the potato wedges on top. Tip: If your pot has plastic handles, wrap them in foil and you're good to go in the oven. No oven-safe lid? Cover with parchment and foil. Make the sauce: In a jar, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and oregano. Give it a good shake until everything is well mixed and emulsified. Assemble: Pour the sauce evenly over the chicken and potatoes. Add 1/4 cup water to the jar, mix again and pour over. Bake: Cover and bake in a preheated oven at 375°F (190°C) for 1 hour and 30 minutes. Finish uncovered: After 1.5 hours, remove the lid, baste the chicken and potatoes with those delicious juices, and return to the oven uncovered for 30 minutes, until everything is golden and caramelized. While the chicken is baking, prepare the salad. Combine everything in a bowl. Prepare the dressing in the sane jar as the sauce for the chicken. Mix well and dress salad. Toss and enjoy ❤️ Every bite is bursting with flavor — fresh, zesty, and comforting. Let the oven do the work, and enjoy a little taste of Greece right at home. #onepanmeal #sivanskitchen #easyrecipe #greekchicken #chickenandpotatoes
Sivan’s Kitchen5,000,000 просмотров • 15 дней назад
Best shawarma I’ve had in years 😍 You can now make your own shawarma skewer at home, no fancy gadgets needed! Just 2 wooden skewers and an onion. This little trick makes it so easy to have restaurant-style shawarma for dinner tonight. 🌯 Crispy Chicken Shawarma Ingredients • 2 lb boneless chicken thighs, breasts, or a mix (pounded thin) Marinade • ¼ cup lemon juice • ¼ cup olive oil • ¼ cup hot pepper paste • 1 tbsp shawarma spice • 2 tsp salt • 1 tsp black pepper • 3 garlic cloves, minced • 2 wooden skewers • 1 large onion, cut in half across the center (equator) ⸻ 🥄 Creamy Tehina • 1 cup tahini • Juice of 1 lemon • 1–2 tsp salt • ~¾ cup ice-cold water (as needed) ⸻ 🧅 Onion Sumac Salad • 1 large onion, sliced • Juice of 1 lemon • Drizzle olive oil • 1 tsp salt • 2 tsp sumac ⸻ 🫓 Crispy Pita • 1 large pita (split) or lavash • Pickles (optional) • Shawarma drippings or mix 1 tbsp hot pepper paste + 2 tbsp oil ⸻ 👩🍳 Instructions 1. In your baking pan, mix all marinade ingredients. Add chicken and coat well. 2. Place one onion half cut-side down. Insert 2 skewers about 2 inches apart. 3. Thread chicken onto skewers (alternate thigh + breast). 4. Top with second onion half. Place back in pan. 5. Bake at 400°F (200°C) for about 1 hour, basting. Add ½ cup water once or twice if needed. If it happens to fall over, it’s ok. Don’t stress. You can bake it on its sides rotating every 10 minutes. 6. Meanwhile, whisk tehina ingredients until smooth. 7. Toss onion salad ingredients together. 8. Slice shawarma thinly. Fill pita with chicken, onion salad, and pickles. 9. Brush pita with drippings/paste. Pan-toast on medium heat until crispy on all sides. 10. Finish with tehina and pomegranate molasses. Enjoy 😍 If needed to bake longer, it’s ok. For best results you should always check with thermometer. For your standing shawarma, insert the thermometer from the side into the very center of the thickest part of the chicken stack, avoiding the wooden skewers and onion. Check several spots at different heights; the lowest reading should be at least 165°F. #sivanskitchen #easyrecipe #crispyshawarma #shawarma #chicken
Sivan’s Kitchen587,400 просмотров • 6 дней назад
I KNOW… but this recipe is SO worth it. 🤎 These Holiday Stuffed Onions are a showstopping, elevated version of the classic. Tender stuffed onions baked over a bed of seared bone-in short ribs, soaking up all that incredible flavor in a rich pomegranate molasses sauce. Best part? You can make the entire dish ahead of time, making it perfect for your holiday table. You can find a printable recipe on my website plus a link to all of the items used in this video at sivanskitchen.com STUFFED ONIONS • 6 extra-large onions • 1 cup raw short-grain rice • 2 tomatoes, finely chopped • 1 onion, finely chopped • ¼ bunch each parsley, mint & dill, finely chopped • 1 heaping tbsp tomato paste • 2 tbsp pomegranate molasses • ¼ cup olive oil • 2 tsp salt • 1 tsp black pepper • Juice of 1 lemon SHORT RIBS • 2 lbs Korean-style bone-in short ribs, about ¾-inch thick • Salt & pepper • Drizzle of oil SAUCE • ¼ cup tomato paste • 2 tbsp pomegranate molasses • 2 tbsp date molasses (or maple syrup) • 3 tbsp oil • 2 tsp salt • 1 tsp black pepper • 1 tbsp dried mint • Juice of 1 lemon • 2 cups reserved onion water INSTRUCTIONS Peel onions and cut a slit halfway through each from top to bottom. Place in a large pot, cover with water and boil about 30 minutes, until softened. Meanwhile, combine all filling ingredients and set aside. Season short ribs generously with salt and pepper. Heat a drizzle of oil in a large oven-safe pot over medium heat and sear ribs for a few minutes per side until beautifully browned. Turn off heat. Remove softened onions, reserving 2 cups of the onion water, and let cool. Carefully separate the onion layers. Add a spoonful of filling to each layer, roll tightly and arrange over the seared short ribs. Mix all sauce ingredients together and pour evenly over the stuffed onions. Cover directly with parchment paper, then cover the pot with its lid or tightly with foil. Bake at 375°F for about 2 hours, until the onions are tender and everything is beautifully caramelized. Serve warm and enjoy. ❤️ Shana Tova U’Metuka! 🍎🍯 Wishing you all a sweet and beautiful Jewish New Year. ##sivanskitchen##easyrecipe##holiday##stuffedonions##meat
Sivan’s Kitchen3,700,000 просмотров • 2 месяцев назад
Complete dinner in under 30 minutes✨ One pot, simple ingredients, minimal cleanup, and a dinner everyone actually gets excited about. Juicy chicken thighs, cozy penne pasta, and the freshest, creamiest side salad. These are the kinds of meals that end up on repeat in my kitchen because they’re easy, comforting, and just so good🥰 Ingredients 🐓🍝🥗 One pot chicken & pasta 1½ pounds boneless skinless chicken thighs/breast 1 onion, sliced ¼ cup olive oil 1 teaspoon salt 1 teaspoon paprika 1 teaspoon garlic powder ½ teaspoon black pepper 1 package 16 oz penne pasta 4 cups chicken broth or any broth you love ½ cup tomato paste Side salad 🥒🍅🥑 4 Persian cucumbers, chopped About a cup of cherry tomatoes 1 shallot 1 avocado Olive oil Fresh lemon juice Fresh lime juice Salt and pepper Instructions Place the chicken thighs in a bowl. Drizzle with olive oil and season with salt, paprika, garlic powder, and black pepper. Mix until evenly coated. Heat a large pot over medium heat. Add the chicken and sear for a few minutes on each side until golden. Scatter the sliced onion right over the chicken and let it soften in all the flavor. In a separate bowl or measuring cup, whisk together the broth and tomato paste until smooth. Once the chicken is nicely browned, add the pasta directly into the pot. Pour the tomato broth mixture right over the chicken and pasta and bring everything to a boil. Cover, reduce to a simmer, and cook for about 10 minutes until the pasta is tender and the chicken is fully cooked through. While everything cooks, chop the cucumbers cucumbers, cherry tomatoes, shallot, and avocado. Drizzle with olive oil and fresh lemon and lime juice, season with salt and pepper, and toss. That’s it. One pot, one fresh salad, and a full comforting dinner on the table in under 30 minutes💛 #sivanskitchen #easyrecipes #onepotmeal #dinnerideas #quickmeals
Sivan’s Kitchen4,500,000 просмотров • 3 месяцев назад
If you need an easy dinner idea tonight, make these sheet pan chicken fajitas. One of the easiest dinners ever, so flavorful, so delicious, and dinner is on the table in about 30 minutes. Everyone loved it. Ingredients: •4 medium chicken breasts sliced into thin strips (or boneless skinless chicken thighs) •1 large onion sliced •1 green pepper sliced •1 red pepper sliced •1 yellow pepper sliced •¼–⅓ cup olive oil or avocado oil •2–3 tsp salt •1 tsp black pepper •1 tbsp paprika •2 tsp cumin powder •2 tsp garlic powder Homemade Guacamole: •3 ripe avocados •½ onion finely chopped •1 Serrano chili (optional) •½ bunch cilantro chopped •Juice from 2 limes •Salt to taste •Tortillas of choice Instructions: Slice the chicken into thin strips and add directly onto a sheet pan. I skipped parchment paper because I wanted the chicken and vegetables to get direct heat from the pan for extra flavor and color. Slice the onion and peppers into strips and add them to the pan. Season with all the spices, drizzle with oil, and toss everything together really well. Spread into an even layer and bake in a preheated 425°F oven for 20–25 minutes. Meanwhile, prepare the guacamole. Mash the avocados and mix with the onion, Serrano chili, cilantro, lime juice, and salt. Give the chicken and vegetables a quick toss, then broil for another 2–3 minutes until slightly charred. Serve in warm tortillas with fresh guacamole, cilantro, and an extra squeeze of lime. #sivanskitchen #sheetpan #fajita #chicken #easyrecipe
Sivan’s Kitchen1,200,000 просмотров • 1 месяц назад
Still wearing white… and somehow still spotless. 🤍😂 This is one of those meals you simply can’t go wrong with. Crispy schnitzel, creamy mashed potatoes, and a fresh chopped salad… it’s a dinner both kids and adults look forward to every single week. It’s ready in about 30 minutes, easy to make, and one of those meals that keeps everyone happy. And honestly, isn’t that every parent’s dream? Serves 4–6 Mashed Potatoes • 7–8 medium Yukon Gold potatoes, peeled and cut into large chunks • Water, enough to cover the potatoes • ⅓ cup chicken soup base (or bouillon), or use chicken stock instead of water • ½ cup non-dairy plant-based butter (or regular butter) • Salt and black pepper, to taste Schnitzel • 1¼ pounds thinly pounded chicken breast cutlets • 4 eggs • 2 teaspoons paprika • 1 teaspoon salt • 1 teaspoon black pepper • ½ teaspoon onion powder • Good squeeze of mustard • 2 tablespoons soy sauce • 2 garlic cloves, minced • Crispy breadcrumbs • Sesame seeds • About ½ cup avocado oil (or another neutral oil) Kid-Friendly Salad • Chopped cucumbers • Chopped tomatoes • 1 small shallot, finely chopped • Juice of 1–2 lemons • Drizzle of olive oil • Salt and pepper, to taste Instructions Boil the potatoes with the chicken soup base until very tender. Drain, leaving a little liquid behind, then mash with the butter, salt, and pepper until smooth and creamy. Whisk together the eggs, paprika, salt, pepper, onion powder, mustard, soy sauce, and garlic. Add the chicken and coat well. Combine the breadcrumbs and sesame seeds on a sheet of foil or parchment. Using one wet hand and one dry hand, coat each cutlet. This simple trick keeps your hands much cleaner while breading. Line a skillet with a sheet of parchment paper, making sure to trim any excess so it doesn’t extend past the rim of the pan, as exposed parchment can catch fire. Add the oil and heat over medium. I love this method because it helps keep the oil cleaner for longer, prevents it from burning as quickly, and helps the schnitzel absorb less oil. Fry for 3–4 minutes per side, until golden and cooked through, then transfer to a wire rack. While the schnitzel cooks, chop and dress the salad with the lemon juice, olive oil, salt, and pepper. Serve everything together and, if you haven’t tried it yet, spoon the mashed potatoes right over the schnitzel. It’s my favorite way to eat it! #sivanskitchen #schnitzel #mashedpotato #easydinnerideas #easyrecipe
Sivan’s Kitchen5,400,000 просмотров • 4 месяцев назад
STOP BUYING store-bought cookies… make these instead.✨ The best part? If you break down the exact amount of ingredients used, these cookies cost less than $10 to make. Here’s your next pot luck dish or hostess gift👍 I love making these dairy free so they can easily be served after a meat meal, but you can absolutely use regular butter and dairy fillings if you prefer. Ingredients: • 3½ cups all purpose flour (500 g) • ¾ tablespoon baking powder (10 g) • ½ cup powdered sugar (75 g), plus more for dusting • 3 sticks non-dairy butter (340 g) • ⅓ cup oil (80 mL) • Pinch of salt • Slightly less than ¼ cup water (about 50–55 mL) Water can be substituted with orange juice or milk if making dairy cookies. Fillings: • Plant-based Nutella • Crushed hazelnuts • Date spread • Crumbled halva • Biscoff cookie butter • Crushed Biscoff cookies Instructions: Place all dough ingredients into a mixer or large bowl and combine until a soft, pliable dough forms. If the dough feels too dry, add a little more liquid, 1 tablespoon at a time. If it feels too wet, add a little more flour. The dough is very forgiving. Divide dough into 3 equal pieces. Place dough between 2 sheets of parchment paper and roll into a thin rectangle or oval, about ⅛ inch thick. Spread your filling of choice and add toppings. Using the parchment paper to help guide you, carefully roll the dough into a log, gently peeling back the parchment as you go. Using a knife or bench scraper, cut cookies about ¾ inch thick and transfer onto a parchment-lined baking sheet. I like using a bench scraper to help lift the cookies. Repeat with remaining dough. Bake in a preheated 350°F oven for about 25–30 minutes. Once completely cooled, dust generously with powdered sugar and enjoy. These freeze beautifully. Store in a cookie jar on the counter, in the refrigerator for extra freshness, or freeze the dough ahead of time until needed. #sivanskitchen #easy #baking #cookies #savemoney
Sivan’s Kitchen7,000,000 просмотров • 5 месяцев назад
Chicken shawarma loaded sweet potatoes 🔥 Been seeing these everywhere, so I made them the Sivan’s Kitchen way! Shawarma ground chicken, crispy chickpeas, onion cilantro salad and a tehina drizzle. I’ll argue mine are better 😂 Prep time: 30 minutes Bake time: 45 minutes Yields: 4 servings (one sweet potatoe each) SWEET POTATOES 4 medium sweet potatoes, skin on, washed and scrubbed Olive oil to drizzle Salt to sprinkle CHICKEN SHAWARMA 1 lb ground chicken, white or dark meat 3 tbsp olive oil 1 medium yellow onion, finely chopped 1 tbsp shawarma spice 1 tsp salt ½ tsp black pepper CRISPY CHICKPEAS 1 can (14 oz) chickpeas, drained and patted dry 3 tbsp olive oil 1 tsp each paprika and garlic powder ½ tsp each salt and black pepper ONION CILANTRO SALAD 1 medium red onion, thinly sliced into half moons 1 bunch cilantro, finely chopped 4 tbsp olive oil ¼ cup fresh lemon juice 1 tsp salt TEHINA 1 cup tahini paste Juice of 1 lemon 1–2 tsp salt, to taste About ¾ cup ice cold water METHOD Heat oven to 400°F (200°C). Halve sweet potatoes lengthwise. Drizzle cut sides with oil, sprinkle with salt and place face down on a parchment lined baking sheet. Roast 45–60 minutes, until fork tender. Toss chickpeas with their oil and spices on a separate baking sheet. Bake alongside potatoes for 25–30 minutes, checking for crispness. Remove when crispy. Heat olive oil in a pan. Cook yellow onion for 5–7 minutes, until lightly golden. Add chicken and spices. Break up and cook for another 5–7 minutes, or until fully cooked. Toss all salad ingredients together. Whisk tahini paste, lemon juice and salt, adding ice cold water gradually until smooth and pourable, neither too thick nor too runny. Use a squeeze bottle if you like. Turn potatoes cut side up and gently mash the flesh with a fork. Top with a generous spoonful of chicken, salad, crispy chickpeas and tehina. Great for meal prep! Keep the toppings separate until serving, or set everything out and let everyone build their own. This is going into my weeknight rotation! #sivanskitchen #sweetpotato #chicken #easyrecipe #protein
Sivan’s Kitchen685,000 просмотров • 29 дней назад
Almost made it in 30 minutes… fine, it was 42 😅 but look at THIS. Juicy meatballs, sweet veggies, fluffy rice, and that crunchy cabbage salad… aka a full dinner everyone actually wants to eat. Kids are obsessed, parents get a win, and the best part? 👉 leftovers = tomorrow night DONE ✔️ Save this one… you’ll be making it on repeat. Ingredients Meatballs • 1½ lbs ground beef (or any ground meat) • 2 grated carrots • 1 grated golden potato • 1 large onion, finely chopped • 1 bunch parsley, finely chopped • ⅓ cup oil • 1 tbsp paprika • 2 tsp salt • 1 tsp black pepper • 1 tsp cumin Sauce / Pot • ¼ cup oil • 1 large onion, sliced • 1 tbsp paprika • 1 tbsp salt • 1 tsp black pepper • 2 carrots, small diced • 1 (16 oz) frozen corn • 1 (16 oz) frozen peas • ⅓ cup tomato paste • 1 tbsp sugar • 2 cups water Rice • 2 cups jasmine rice, washed • 4 cups water • ¼ cup oil • 1 tbsp salt Cabbage Salad • ½ purple cabbage, shredded • 1 carrot, shredded • 2 garlic cloves, minced • ½ cup white vinegar • ¼ cup oil • 2 tsp salt • 1 tbsp sugar Instructions 1. Meatballs: Mix everything together and form small balls. 2. Base: Heat oil, sauté sliced onions until golden. Add spices. 3. Add meatballs, cover, cook 7–10 minutes (don’t move too much). 4. Add carrots, peas, and corn. Mix tomato paste, sugar, and water, pour in. Cover and cook another 10–15 minutes. 5. Rice: Add everything to a pot, bring to a boil. Once water meets rice level, cover and simmer 10–15 minutes. 6. Salad: Toss everything together. Serve it all up and watch it disappear. #sivanskitchen #onepot #easydinner #easy #familydinner
Sivan’s Kitchen550,100 просмотров • 26 дней назад
⚠️ WARNING: Make a double batch. Your guests WILL be coming back for seconds… and thirds. 😂 Crispy, savory, with the perfect hint of sweetness, these Phyllo Bourekas Basar are ridiculously delicious, easy to make, and even better smothered in mushroom gravy. The perfect appetizer for your holiday table. ❤️ PHYLLO BOUREKAS BASAR WITH MUSHROOM GRAVY For the Bourekas • 3 tbsp oil • 1 large onion, finely chopped • 1 lb ground beef, or ground meat of choice • 1 tbsp paprika • 1–2 tsp salt • 1 tsp black pepper • 1½ tsp ras el hanout (Moroccan spice blend) • ¼ cup golden raisins • ¼ cup pine nuts (omit for nut allergies) • ¼ bunch fresh dill, chopped • ¼ bunch fresh cilantro, chopped • ¼ bunch fresh parsley, chopped • 1 package store-bought phyllo dough, thawed • Avocado oil spray, as needed • 1 egg, beaten • ⅓ cup sesame seeds Vegetarian option: Substitute the ground beef with finely crumbled or ground tofu. For the Mushroom Gravy • 3 tbsp oil • 1 onion, finely chopped • 1 (8 oz) can mushroom pieces and stems, drained • 1–2 tsp salt • 1 tsp black pepper • 1 cup prepared mushroom soup base* • 1 tbsp cornstarch + 2 tbsp water, optional, for thickening *Beef soup base can be substituted if you can’t find mushroom soup base. Instructions Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. Heat 3 tablespoons oil in a large skillet over medium heat. Add the finely chopped onion and sauté until golden. Add the ground beef, breaking it apart as it cooks. Add the paprika, salt, black pepper, ras el hanout, golden raisins, and pine nuts. Mix well and cook for 7–10 minutes, just until the meat is cooked through. Remove from the heat and allow the filling to cool slightly. Add the chopped dill, cilantro, and parsley and mix well. Carefully unroll the thawed phyllo dough. Working with one sheet at a time, generously spray with avocado oil and fold it in half lengthwise to create a long vertical strip. Place a generous spoonful of meat filling near the bottom of the phyllo. Fold one side over the filling, then fold the other side over to enclose it. Starting from the bottom, carefully roll upward to create a neat rectangular boureka. Place seam-side down on the prepared baking sheet. Repeat with the remaining phyllo and filling. Brush the tops with beaten egg and generously sprinkle with sesame seeds. Bake for approximately 35 minutes, or until deeply golden and crispy. Mushroom Gravy While the bourekas bake, heat 3 tablespoons oil in a small saucepan over medium heat. Add the onion and sauté until translucent. Add the drained mushrooms and stir well. Season with salt and black pepper, then add the prepared mushroom soup base. Stir and simmer until hot and slightly thickened. If you’d like a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth. Stir the slurry into the simmering gravy, bring briefly to a boil, then remove from the heat once it reaches your desired consistency. If the gravy becomes too thick, simply add a little water to loosen it. Remove the golden bourekas from the oven, plate, and generously spoon that mushroom gravy right over the top. Make extra… I warned you. 😉 Shana Tova U’Metukah! 🍎🍯❤️ #sivanskitchen #easyrecipes #holiday #bourekas #meat
Sivan’s Kitchen1,200,000 просмотров • 2 месяцев назад
Stop 🛑 throwing out perfectly good veggies, do this instead 👇🥒✨ Link to jars is If you’re anything like me, you buy fresh veggies… then discover perfectly good ones still hiding in the fridge drawer. Instead of tossing them, I turn everything into the easiest homemade pickles and honestly, my family devours them every single time. Just a few minutes, one, two, or three jars, and in a couple of days you’ve got the most delicious crunchy snack waiting for you. I promise this will become a regular in your home too 💛 How to make them: • Any vegetables you have, cut up • Add to a 1 L jar • 2 tbsp kosher salt • ½ cup white distilled vinegar • Fill the rest with filtered water Leave the jar on your counter for 2 days, then they’re ready to eat. I like to move mine to the refrigerator after that to keep them nice, cold, and crisp. They can last for months in the fridge… but realistically? Not a chance 😉 Prefer salt-only pickles? Skip the vinegar and add an extra ½ tbsp salt. #sivanskitchen #nofoodwaste #pickles #easy #homemade
Sivan’s Kitchen1,900,000 просмотров • 3 месяцев назад
STOP 🛑 everything you’re doing and make this 5-ingredient apple blender cake! 🍎 Link to all products used here Simple ingredients, minimal cleanup, and the result is the fluffiest, most delicious apple cake. Everything goes straight into the blender, and you’re done! Top it however you like, but melted Lotus Biscoff cookie butter with crushed pecans takes it to another level. Bake in any pan of your choice✨ 5-INGREDIENT APPLE CAKE🍎 Ingredients • 1 medium-large apple, cut into chunks (I used Honeycrisp, but any apple works) • 3 large eggs • ¾ cup sugar (135 g) • ½ cup oil (120 ml) • 1½ cups self-rising flour (210 g) Optional: • 1 additional apple, peel on, cut into small chunks Flour Substitutions: • Gluten-free: 2 cups almond flour (180 g) + 1 tsp baking powder • All-purpose flour: 1½ cups (210 g) + 1 tsp baking powder For Topping: • Melted Biscoff cookie butter • Crushed pecans • Powdered sugar, optional Instructions 1. Wash and scrub the first apple. Peel if desired, then cut into chunks. 2. Add the apple, sugar, eggs and oil to a blender. Blend until completely smooth. 3. Add the flour and pulse only twice. Do not over-blend. Overmixing can make the cake dense instead of light and tender. 4. If using the additional apple, cut it into small chunks with the peel on and gently fold it into the finished batter. 5. Grease or spray your baking pan and pour in the batter. 6. Bake at 350°F (175°C) for about 45 minutes, depending on your pan. A toothpick inserted into the center should come out clean. 7. Allow to cool. Warm the Biscoff cookie butter until pourable, drizzle it over the cake and finish with crushed pecans. Freezes beautifully! 💛 Shana Tova umetukah🍯🐝 #sivanskitchen #easyrecipes #applecake #apple #holidays
Sivan’s Kitchen1,100,000 просмотров • 2 месяцев назад
THE ULTIMATE HAPPY MEAL? The one where both parents and kids clean their plates. 🙌 Family dinner, solved. These juicy kebabs bake right over the couscous, dripping all of their delicious flavor into every bite. Add a simple crunchy salad on the side and you’ve got a meal everyone will love. For the kebabs: • 1 lb ground beef (or your favorite ground meat) • 1 onion • 1 red bell pepper • ½ bunch parsley • 1–2 garlic cloves • 3 tbsp olive oil • 1 tbsp paprika • 1 tbsp salt • 1 tsp black pepper • ½ tsp cumin For the couscous: • 1 (500g) package pearl couscous • 1 onion, sliced • 1 grated carrot • 4 cups chicken stock (or water) • 3 tbsp olive oil • Black pepper to taste If using water, add 1 tbsp salt. For a drier couscous, use 3½ cups liquid. For the salad: • 1 head iceberg lettuce, chopped • 1 can sweet corn, drained • 3 Persian cucumbers, chopped • Juice of 1 lemon • Olive oil • Salt and black pepper Directions: Place the onion, red pepper, parsley, and garlic into a food processor and pulse until finely minced. Transfer to a strainer and squeeze out all excess liquid. Mix with the ground meat, olive oil, and spices. To form the kebabs, place some of the meat mixture onto a gallon-size plastic bag. Lay a wooden skewer in the center, fold the bag over, and use a knife to press and spread the meat evenly across the skewer. Add the couscous, onion, carrot, olive oil, black pepper, and broth to a 9x13-inch baking dish and mix. Lay the kebabs across the top, making sure they do not touch the liquid. Cover with parchment paper and then foil. Bake at 375°F (190°C) for 25–30 minutes. Remove the cover and bake for another 15 minutes. Broil for 5 minutes if desired. While the couscous bakes, toss together the salad ingredients. Serve and enjoy the meal that makes everyone happy. ❤️ #sivanskitchen #onepanmeal #easyrecipe #dinner #kebab
Sivan’s Kitchen3,000,000 просмотров • 5 месяцев назад
🇱🇾 FINALLY!!! The mafroom recipe you’ve all been waiting for is HERE! ❤️ A traditional Libyan Jewish dish of potatoes stuffed with seasoned meat, lightly fried, and simmered in a delicious tomato sauce. Every bite is SO good! Trust me, this one is worth the wait! ⏱ Prep: 45 minutes | Cook: 1 hour 15 minutes 🍽 Makes: 18 to 20 mafroom POTATOES 🥔 * 7 medium Yukon Gold potatoes, peeled MEAT FILLING * 1 lb ground beef (or ground meat of choice) * 1 onion, finely chopped * 1 bunch parsley, finely chopped * 1 carrot, grated * 3 tbsp olive oil * 1 tbsp paprika * 1 tsp salt * 1 tsp black pepper * ½ tsp cumin Vegetarian option: Substitute ground tofu or Beyond Meat. BATTER & FRYING * 4 large eggs * 1 tbsp tomato paste * 2 tsp paprika * ½ tsp salt * ½ tsp black pepper * 2 cups cornstarch or all-purpose flour * 1 cup neutral oil for frying (avocado or canola) TOMATO SAUCE 🍅 * 3 tbsp olive oil * 1 onion, finely chopped * 4 celery ribs, finely chopped * 2 carrots, finely chopped * 1 tbsp paprika * 2 tsp salt * 1 tsp black pepper * 1 tsp cumin * ½ cup tomato paste * 4 cups water INSTRUCTIONS 👇 1. Prepare the filling: Combine all meat filling ingredients in a large bowl. Mix well. 2. Prepare the mafroom: Slice potatoes lengthwise into ¼-inch slices. Sandwich an even layer of meat between two matching potato slices, pressing gently to hold them together. Repeat with remaining potatoes and filling. 3. Coat: Whisk eggs, tomato paste, and spices. Dip each mafroom into the egg mixture, then coat completely in cornstarch. Use one hand for wet and one for dry! 4. Fry: Heat oil in a large skillet. Fry mafroom for 5 to 7 minutes per side until golden. Transfer to a wire rack. 5. Prepare the sauce: In a wide, shallow pot, sauté onion, celery, and carrots in olive oil for about 7 minutes. Add spices, tomato paste, and water. Mix well and bring to a gentle boil. 6. Simmer: Arrange mafroom upright in the sauce, side by side in a circular pattern, keeping them in a single layer. Cover, reduce heat to low, and simmer for 30 to 45 minutes until the potatoes are tender and the meat is fully cooked. TIP: To check if your mafroom is ready, insert a fork into the potato. It should slide through easily without the potato falling apart! Serve with a side of rice or a fresh salad and ENJOY this delicious, hearty meal! ❤️🇱🇾 #sivanskitchen #holidays #meat #meatandpotatoes #middleeasternfood
Sivan’s Kitchen694,600 просмотров • 1 месяц назад
If you know, you know 😖🌿 These only come around for such a short time, and everyone has their own way of enjoying them. Different names, different traditions… same obsession. Pick some up at your local international market, run💨 What do you call them? And how do you eat yours? #sivanskitchen #sourplums #almonds #spring #middleeast
Sivan’s Kitchen2,200,000 просмотров • 6 месяцев назад
Your new favorite sweet treat! 🤎 You loved my almond bark, so I tried it with sesame seeds, and it did not disappoint! Crispy, delicious, and so easy to make with four simple ingredients you probably already have at home. Before you ask 🤎 Yes, you can reduce the powdered sugar to ¼ cup! I’ve tested it, and it works beautifully. Just don’t leave it out completely, it helps give the bark that delicious crispy texture! 4 Ingredient Sesame Bark Ingredients 1 large egg white, preferably room temperature ⅓ cup powdered sugar (45 g) 2 tablespoons honey 2 cups sesame seeds (240 g) Instructions 1. Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper. 2. In a bowl, whisk the egg white, powdered sugar, and honey until smooth and runny. 3. Add the sesame seeds and mix with a spoon until all the seeds are coated. 4. Spread onto the prepared baking sheet. Use an offset spatula or the back of a spoon to flatten into an even layer about ¼ inch thick. 5. Bake for 20 minutes. Remove from the oven and let cool for about 15 minutes. 6. Cut into triangles, squares, or whatever shapes you like! I went with larger triangles because the bark is so crispy that smaller pieces tend to crumble. Store in an airtight container on the counter for up to one week or in the refrigerator for up to one month. It freezes beautifully, too! Enjoy✨ #sivanskitchen #easyrecipes #4ingredients #sesame #cookies
Sivan’s Kitchen222,900 просмотров • 1 месяц назад
Three years later and she’s BACK 💚 And there’s a reason we call her the Viral Green Salad. This salad has turned fennel skeptics into fennel lovers! 😂 It’s fresh, crunchy, lemony and seriously addicting. There’s just something about the way all these flavors come together that makes this one of the BEST salads. VIRAL GREEN SALAD 💚🥬 🌿 ½ green cabbage, shredded 🌿 1 fennel bulb, thinly sliced 🌿 4 celery ribs, chopped (leaves included if available) 🌿 3 green onions, chopped 🍏 1 green apple, thinly sliced into strips 🌶️ 1 jalapeño, optional (with or without seeds) 🌿 ½ bunch fresh mint, chopped 🌿 ½ bunch fresh cilantro, chopped 🫒 ⅓ cup olive oil 🍋 ⅓ cup fresh lemon juice 🧂 Salt to taste Chop 🔪 slice 🔪 toss 🥄 and enjoy💚 #sivanskitchen #easyrecipes #salad #greensalad #healthy
Sivan’s Kitchen545,700 просмотров • 2 месяцев назад
What do we think of this version of Sivan? This is me in my element… having fun, cooking, singing along, and making one of my all-time favorite recipes. Not your grandmother’s matbucha… although she would probably approve. This oven-baked version is so much easier than standing over a hot stove for hours. The oven does all the hard work while slowly transforming the tomatoes, peppers, garlic, and olive oil into a rich, jammy matbucha packed with flavor. And honestly, the deep roasted flavor is something the stovetop just can’t replicate. Ingredients • 12 vine-ripened tomatoes (about 5 pounds / 2.3 kg) • 1 red bell pepper, cut into chunks • 10 Serrano chilies (adjust to your preferred spice level) • Handful of garlic cloves • 1 cup olive oil • 1/4 cup sweet paprika • 1/4 cup sugar • 1 heaping tablespoon salt Instructions 1. Remove the cores from the tomatoes and score an X on the bottom of each one. 2. Place the tomatoes around the outer edge of a large 5-quart oven-safe pot. 3. Add the red pepper chunks to the center. 4. In a mini food processor, pulse the Serrano chilies and garlic until finely chopped. Add them to the center of the pot. 5. Pour over the olive oil. Add the paprika, sugar, and salt. Mix only the center ingredients together. 6. Cover and bake at 400°F (200°C) for 30 minutes. 7. Carefully remove the pot from the oven and peel the tomatoes. The skins should come off easily. 8. Using a potato masher, mash everything together. 9. Return to the oven uncovered and bake for 1 to 1½ hours, stirring occasionally and incorporating the oil back into the tomatoes, until thick, rich, and jam-like. 10. Allow to cool before transferring to containers. Enjoy warm or cold. Store in the refrigerator for up to 1 month or freeze in smaller containers for later. And don’t be alarmed by the amount of olive oil. That’s exactly what gives authentic matbucha its rich flavor and helps preserve it. Enjoy, and Shabbat Shalom, my rock stars. 🤘❤️ #sivanskitchen #ovenbaked #matbucha #easyrecipe #onepotmeals
Sivan’s Kitchen727,000 просмотров • 5 месяцев назад
Restaurant-Style Crispy Beef Shawarma… made at HOME 😮🔥🥙 No fancy gadgets needed! Just 2 wooden skewers and an onion. This simple trick gives you juicy, crispy, stacked shawarma at home — every time. 🌯 Crispy Beef Shawarma Ingredients • 2 lb flank steak, cut into small thin pieces • ¼ lb lamb fat, cut into small pieces Marinade • ¼ cup lemon juice • ¼ cup olive oil • ¼ cup hot pepper paste • 1 tbsp shawarma spice • 2 tsp salt • 1 tsp black pepper • 3 garlic cloves, minced • 2 wooden skewers • 1 large onion, cut in half across the center (equator) 🥄 Creamy Tehina • 1 cup tahini • Juice of 1 lemon • 1–2 tsp salt • ~¾ cup ice-cold water (as needed) 🧅 Onion Sumac Salad • 1 large onion, sliced • Juice of 1 lemon • Drizzle olive oil • 1 tsp salt • 2 tsp sumac • ½ bunch parsley, finely chopped 🫓 Crispy Pita • 1 jumbo pita, split into two pieces • Pickles (optional) • Shawarma drippings or mix: 1 tbsp hot pepper paste + 2 tbsp oil 👩🍳 Instruction 1. In your baking pan, mix all marinade ingredients. Add beef and lamb fat and coat well. 2. Place one onion half cut-side down. Insert two skewers about 2 inches apart. 3. Thread beef and lamb fat onto skewers, layering tightly. 4. Top with second onion half. Place back in pan. 5. Bake at 400°F (200°C) for about 1 hour, basting. Add ½ cup water once or twice if needed. 6. Meanwhile, whisk tehina ingredients until smooth and creamy. 7. Toss onion salad ingredients together. 8. Slice shawarma thinly. Fill pita with beef, onion salad, and pickles. 9. Brush pita with drippings/paste. Pan-toast on medium heat until crispy on all sides. 10. Finish with tehina and pomegranate molasses. Enjoy 😍 💡 Pro Tips ✔️ Cook beef to 160°F using a thermometer. ✔️ If it falls, bake on its side, turning every 15 min. ✔️ Prevent tipping: use a snug pan/pot or support with extra onion. ✔️ Even if it falls — still delicious 😍 #sivanskitchen #crispyshawarma #shawarma #easyrecipe
Sivan’s Kitchen924,900 просмотров • 9 месяцев назад
This would be my death row meal. One-pot spaghetti 🍝, crispy chicken schnitzel 🍗, and a fresh tomato-cucumber salad🥗exactly what your kids are dreaming of at school (or at least what i was dreaming of 😉). Dinner in 30 minutes, back-to-school edition. ✨ Chicken Schnitzel * 1 lb chicken breast (thin + cut as you like) * Egg wash: 4 eggs, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 Tbsp mustard, 2 Tbsp soy sauce, 4 garlic (minced) * Coat in breadcrumbs + sesame seeds * Pro tip: Line pan w/ parchment before frying → keeps oil clean and prevents it from burning quickly. Most importantly, you’re left with a clean pan🤌 ⚠️ Safety: Trim parchment to rim (prevents fire). Let oil cool completely before removing parchment. * Fry in ~1 cup neutral oil (I used avocado oil) until golden + crisp. ✨ One-Pot Spaghetti * Sauté 1 onion + 3–4 garlic in ¼ cup olive oil * Add ½ cup tomato paste, 1 Tbsp salt, 2 Tbsp sugar, 5 cups water * Stir in 1 (16oz) spaghetti, cover + simmer 15–17 min until al dente ✨ Simple Salad * 5 Persian cucumbers + 2 large tomatoes (chopped) * Dress: ¼ cup olive oil, juice of 1 lemon, 1–2 tsp salt Leftovers? Even better the next day. #sivanskitchen #fyp #easyrecipes #explorepage #onepotmeals
Sivan’s Kitchen1,400,000 просмотров • 1 год назад