Hi everyone I hope youre having a great day. Ive made this video on behalf of Yosra and her family in the hopes we can generate enough funds to get them out of Rafah and into some place safe. The link to donate is in my bio. Every dollar counts and is so appreciated 🤍 #greenscreen #greenscreenvideo

Ramadan Mubarak to my brothers and sisters who celebrate! I made a Brazilian dish called ✨Mexido✨ for lunch from a video I saw on TikTok by @lucy Sommer and I wanted to try it out. It’s very easy using simple pantry ingredients and a great way to use any leftover rice. I didn’t really measure anything I think it’s pretty self explanatory. It would be a nice sahari dish as well. Hope you try it out 🤍 #mexido #vegetarianrecipes #cookingasmr #foodvideos

Palestinian ✨sfeeha yafawiyeh✨ I believe it’s traditionally made with meat but I used spinach and cheese and it was so delicious and easy to make! This recipe made me 5 spiral cuties! The dough was very simple I didn’t measure anything but there’s no yeast involved so it’s not a finicky at all: One cup of flour 1 tablespoon olive oil Pinch of salt Enough water to bring it together Mix all the ingredients together and knead for 5 minutes. Cover with plastic and a towel and let it relax while you make the filling. 1 onion 1 jalapeño 4 cloves of garlic 1 box of spinach 1/4-1/2 cup pine nuts you can substitute with toasted slivered almonds! 1/2 cup shredded mozzarella 1/4 cup white cheese or feta 1 tablespoon sumac 1 tsp cumin Pinch of cinnamon Sauté onion and jalapeño with salt and pepper until tender and then add garlic. Sauté for a few mins then add chopped spinach cook for 2 mins and remove from heat. Toast pine nuts until slightly browned and add to the pan. Add your cheese and adjust salt if needed. Form the dough into a log and cut 5 even pieces. Roll into balls and let rest for 10 mins so it’s easier to press out. Add a generous amount of olive oil to the surface and start pressing out the dough with your hands. It’s so so easy and so quick! Keep spreading the dough until it’s as thin as possible being careful not to rip through. Place the filling on the bottom edge of the dough and start rolling it up and then roll it into a spiral. Place on parchment lined tray and bake at 400F for 25 ish minutes being careful to keep your eye on it. The bottom will get browned before the top so be mindful. I broiled it for a couple of minutes to get a nice crispy top. I’m sure these freeze really well and they were super delicious 🖤 #sfeehayafawiyeh #cookingasmr #dinnerideas #vegetarianrecipe

Lebanese ✨kousa bi laban✨ inspired dish. I would’ve loved to stuff some zucchini but I wanted to use up the ones that I already had in fridge. It’s a deconstructed version but super delicious 🤍 1 onion 2 zucchini 5-6 cloves of garlic 8-10 baby Bella mushrooms 1 and 1/2 cups soaked walnuts 1 tsp cumin 1 tsp paprika (if you want your sauce to stay white I would omit the paprika and cayenne) Dash of cayenne Dash of cinnamon Soaked walnuts in a bowl of boiling water and cover with a plate. Soak your 2 cups of rice in warm water at this point as well. Slice the zucchini into half inch slices and pan fry until golden on both sides. Remove from heat and add chopped onion. Sauté for 8-10 mins until golden and tender then add garlic. Sauté for a few and add finely chopped mushrooms you could also do this in the food processor it would be much quicker. Drain the soaked walnuts and pulse until super fine. Add to the pan and then add the seasonings and adjust salt. Yogurt sauce: 2 cups of yogurt 1-2 tablespoons arrowroot or cornstarch Some water to thin it out Add contents to a pot with salt and pepper and mix well then put the pot on the stove and cook over medium high heat whisking constantly until slightly thickened. If it’s not thickening up make an arrowroot slurry and add it in. Poor the yogurt over the mushroom mixture and cook on low. You can add the zucchini back in now but I added it at the very end because I wanted them to retain some structure and not fall apart completely. Rice: 2 cups of soaked basmati rice 1 cup vermicelli pasta Put the vermicelli in a pot with olive oil. Stir it once you see it getting a little golden and then continue to stir until they are all browned but be careful that it doesn’t burn. Then add the soaked, drained and rinsed basmati rice and toss gently. Cover with enough water to barely cover the rice add a generous amount of salt at this point too. Put the heat on high and once it comes to boil cover it and turn the heat to low for 15 mins. After 15 mins turn the heat off and leave it covered for another ten. Pine nut sauce: 2 cloves of garlic 1/4 cup pine nuts 2 tablespoons dried mint Add to a pan with olive oil and cook for a few minutes being careful not to burn the garlic 🤍🤍🤍 #kousabilaban #cookingasmr #foodasmr #dinnerideas #basmatirice #vegetarianrecipe

My first attempt at Brazilian ✨coxinha✨ deliciously addicting! Traditionally made with chicken but I don’t eat meat so I shredded some king oyster mushrooms instead. Dough: 1 potato 1.5 cups of flour 1.5 cups hot water 1 tablespoon tomato paste 2 tablespoons butter Cook the potato and mash it. I would use a potato ricer if you have one so it could be lump free unlike mine haha. Mix the tomato paste, water and butter then add it to the mashed potatoes and bring it to a boil. Slowly add the flour mixing constantly until it pulls off the sides of the pan. Remove it from the heat and pour it onto a clean surface. Let it cool a little and knead it a few times until smooth. I think i overworked mine because it was a little gummy so try not to do that. Cover it while you make the filling. Filling: 1 yellow onion 1 jalapeño 5-6 cloves of garlic 6 king shredded oyster mushrooms 2 tablespoons paprika 4-5 tablespoons of cream cheese (if it’s at room temp it’ll be easier to mix in) Bunch of fresh parsley 1 cup of flour 1 egg 1-2 cups of breadcrumbs Sauté onions and jalapeño in coconut oil with salt and pepper for about 10 mins until soft and onions have some color. Then add garlic and cook for two mins. Add shredded mushrooms and paprika and cook for 8-10 mins. Add the cream cheese and parsley off the heat. Taste your mixture and adjust seasoning if needed. Take a portion of your dough, flatten it out into a mini bowl and add some filling and bring up the sides creating a triangle/tear drop shape. I wish I had flattened out the dough more and made it a little thinner but it was still tasty. Place in flour, then egg, then breadcrumb and fry on all sides until golden. Salt it as soon as it comes out of the pan. I didn’t make a sauce with it but it was delicious with a squeeze of lemon juice 🤍🤍🤍 This made me 8 little cuties #coxinha #cookingasmr #foodvideo #foodasmr