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Jump To Recipe Jump To Video I realized that I'd never shared this recipe before. This is my go-to wings recipe for every occasion or whenever I am craving some sticky spicy wings. The ingredient list may seem long, but the recipe is pretty easy and simple. Just sit the wings in the brine for 12 to 48 hrs. Combine all the ingredients of the rub while waiting for the brine and allow the oven to do the job. You can prepare the sauce while baking the wings. It is pretty straightforward. You can add equal parts honey and sriracha according to your palate and preference. I am a little bit of a wuss as you can see that I use a 1:2 ratio. Be sure to use the best honey that you can find and afford, and not some man-made syrup. You can use maltose or maple syrup too. But you'll have to change the name of this dish. Ingredients: (Serve 2) Brine: Chicken Wing Flats, 500g Water, 500g Liquid Smoke, 5g Rub: Granulated Sugar, 75g Dark Muscovado Sugar, 75g Smoked Paprika, 30g Garlic Powder, 2 TBSP Black Pepper, 1 TBSP Ginger Powder, 1 TBSP Onion Powder, 1 TBSP Mushroom Powder, 1 TBSP Sauce: Pure Honey, 55g Sriracha, 25g Adjust To Preference Liquid Smoke, 5g Mirin, 1 TBSP Toasted Sesame Oil, 2 TBSP Wings: Sea Salt, Pinch White Pepper, Pinch Sesame Seeds, Pinch Parsley Finely Chopped, Pinch Equipment: Oven Sauce Pot Directions: Prepare the Brine In a large bowl, combine water, salt, sugar, and aromatics of your choice. Submerge chicken wings in the brine. Cover and chill in the fridge for 12 to 48 hours. Make the Dry Rub In a bowl, combine your spice blend: paprika, garlic powder, brown sugar, chili powder, or any preferred mix. Stir well and set aside. Store extra rub in an airtight container in the fridge for future use. Bake the Wings Preheat oven to 220°C (425°F). Drain the brined wings and discard the liquid. Pat dry and arrange in a single layer on a parchment-lined baking tray. Coat both sides of the wings with the dry rub. Season lightly with salt and white pepper. Bake for 15 minutes. Flip the wings and replace parchment paper if needed. Bake for another 12 to 15 minutes until lightly crisp and caramelized. Don’t worry if they look dark—it's the sugar caramelizing. Prepare the Sauce In a saucepot over medium heat, combine honey, sriracha, liquid smoke, and mirin. Stir and bring to a gentle simmer. Taste and adjust for sweetness or heat. Remove from heat and stir in toasted sesame oil. Set aside. Finish and Serve Toss the baked wings in the prepared sauce until evenly coated. Drizzle any pan juices over the top for extra flavor. Transfer to a serving plate. Garnish with sesame seeds and chopped parsley. Serve immediately while hot and sticky. Sticky, spicy and chickenlicious... Finger-lickin'-good... Recipe Video:

Jump To Recipe Jump To Video These past few days have been heavy; my lower back has been acting up again, and I’ve been going through the grief of losing a family member. Cooking slowed down; everything slowed down. But today, I felt ready to step back into the kitchen, not with anything grand or complicated, but with something warm, familiar, and personal. So I made Roti John, simple, comforting, nostalgic. Roti John with Singapore Baguette... Roti John is one of those dishes most of us in Singapore grew up seeing at pasar malams or hawker stalls, an omelette-meets-sandwich situation, sometimes messy, always satisfying. Traditionally, it’s made with a long, crusty baguette. But personally? I’ve always found the baguette version a little too hard to bite into, especially when you're already tired. So I used my homemade brioche instead, softer, tender, and it hugs the egg mixture beautifully. A beautiful mess... As for the name, “Roti John” has one of those funny origin stories people like to debate. “Roti” simply means bread, but “John” likely refers to British colonial influence in Singapore and Malaysia, “John” being a nickname locals used for white men at the time. The story goes that a British man once asked for a hamburger, and the hawker improvised by cooking minced meat and eggs onto bread, creating this fusion sandwich. Whether or not that exact story is true, the dish clearly reflects what Singaporean and Malaysian cooking does best: taking influences, making them our own, and turning them into something uniquely comforting. This version also came from a kind of “use-what-I-have” moment. I had leftover Middle Eastern minced lamb from a previous recipe and some Madras masala ready to go. So I whisked them into eggs, toasted it onto the brioche, drizzled kewpie mayo and sriracha, and that was it. Sometimes, the best food comes from small moments like this, nothing fancy, just heart. If you’re reading this and you’ve had a long day… maybe this is what you need too. Ingredients: (Serve 2) Eggs, 2 All-Purpose Middle Eastern Minced Lamb Homemade , 1 Heaping TBSP Madras Masala Homemade , 1 TBSP Brioche Bread Homemade , 1 Loaf Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Kewpie Mayo, For Drizzling Sriracha, For Drizzling Coriander Coarsely Chopped, For Garnishing Equipment: Cast Iron Skillet / Pan / Large Griddle Directions: Please visit my " My Versatile All-Purpose Middle Eastern Minced Lamb " page for the recipe. Please visit my " How To Make Madras Masala " page for the recipe. Please visit my " Handmade Brioche Bread " page for the recipe. Prepare the egg mixture In a shallow bowl, whisk together the eggs, your Middle Eastern minced lamb, and Madras masala until well combined. Slice the bread Slice your brioche loaf lengthwise so you have two long halves. Heat your pan Place a cast iron skillet or griddle over medium-low heat and lightly grease it with oil. Soak the bread Dip the cut sides of the brioche into the egg mixture. Make sure the surface is fully coated. Cook the egg and bread together Pour the remaining egg mixture onto the skillet and place the soaked sides of the brioche directly onto the egg. Lower the heat and gently press the bread to help it bond with the egg. Toast until golden Cook slowly until the egg underside is lightly browned and set. Turn off the heat, flip the bread over, and let the other side warm through (we don’t want it crispy hard). Finish and serve Drizzle with kewpie mayo and sriracha. Sprinkle some chopped coriander. Combine the slices into a sandwich, cut, and enjoy warm. Soft brioche loaf... Don't think these 2 servings are enough for me... Recipe Video:

Jump To Recipe Jump To Video This one’s a little messy, a little sweet, a little savory, and all kinds of fun. I came across this dish from Luke at Outdoor Boys, where he called it “Scrambled French Toast.” Instead of slicing and soaking the bread, he tears up brioche and cooks it straight in a pan with eggs and condensed milk. It’s chaotic, in a good way. I had to try it, and I did with a few tweaks of my own. To balance the richness, I made a quick blueberry compote spiked with lime, giving it that tart lift. Then there’s the crispy bacon on the side. Sweet, salty, tangy - it’s a full-flavored ride. The texture is rustic and homey. The French toast isn’t fussy; it’s comforting. And honestly, it's a great way to use up slightly stale brioche (or an excuse to make a fresh loaf just for this). The whole thing comes together fast, with minimal prep and maximum reward. There's no official “Scrambled French Toast” in the culinary textbooks, but this reminds me of how traditional pain perdu was all about using up old bread. In this case, the “scrambled” method makes it feel like French toast met bread pudding and had a casual brunch baby. So if you're craving something new but familiar, this is your sign to give it a go. Ingredients: (Serve 2) Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Bacon, A Handful Blueberries, 125g Granulated Sugar, 1 TBSP Fresh Lime Zest, 1 Lime Fresh Lime Juice, 1 Lime Brioche Bread Homemade , 1/2 Loaf Eggs, 2 Condensed Milk, 2 TBSP Unsalted Butter, 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Maple Syrup, For Drizzling Equipment: Cast Iron Skillet / Pan Oven Sauce Pot Directions: Please visit my " Handmade Brioche Bread " page for the recipe. Prepare the Bacon Lightly grease a baking sheet and lay out the bacon in a single layer. Broil in the oven until crispy. Keep an eye on it, it cooks fast. Set aside to cool. If there’s any bacon fat left, save it for the skillet. Make the Blueberry Compote In a small saucepan over medium heat, combine blueberries, sugar, lime zest, and lime juice. Stir occasionally until the berries begin to break down and release their juices. Simmer gently until the mixture thickens into a syrupy compote. Set aside. Cook the Scrambled French Toast Tear the brioche into rough chunks; no need to be neat. In a bowl, whisk together eggs and condensed milk until smooth. Heat a cast iron skillet over medium heat. Add bacon fat or butter. Add the torn bread and pour the egg mixture over it. Gently toss everything together, making sure the bread is evenly coated. Cook, stirring occasionally, until the eggs are set and the bread is golden brown in spots. Season with a pinch of salt and black pepper. Plate and Serve Spoon the scrambled French toast onto plates. Drizzle the warm blueberry compote over the top. Drizzle a touch of maple syrup and top with the crispy bacon. Serve immediately and savor the delightful blend of sweet, salty, and tart. The combination somehow works... Perfect brunch... Recipe Video:

Jump To Recipe Jump To Video When I watched Luke Nichols cook his Thai Red Curry out in the wild, something about that video hit different. No fancy tools, no exact measurements, just good food made from the heart, surrounded by nature. It reminded me why I started cooking in the first place: to find joy in simplicity. Luke used lean cod in his curry, but over here in Singapore, cod is expensive. So, I went with mackerel instead, a humble, oily fish that still delivers great flavor when fried until crispy. Love how rustic this is... Now, this isn’t an authentic Thai curry. It’s more of a heartfelt homage, a rustic version inspired by Luke’s outdoor cooking style. I followed his rhythm more than the recipe itself: making curry paste from scratch, toasting the spices, and slowly frying the paste until the oil separates. These are the small, patient steps that build flavor and soul into a dish. And that’s what I love about cooking like this, no rules, just intuition and passion. So, this is my final Outdoor Boys-inspired dish, a little “send-off” to Luke and his family. If you’ve ever watched his videos and thought, “I wish I could cook something like that,” this is your chance. This recipe is both a thank-you and a tribute to Luke, for showing that great food doesn’t need a fancy kitchen, and to Pailin (Hot Thai Kitchen) , for showing that authenticity is more about spirit than perfection. If you’ve ever wanted to make a curry from scratch but felt intimidated, this is the one. No rules, no judgment, just honest cooking. Give it a go, taste as you go, and make it your own. That’s what both Luke and Pailin would want. Don’t worry about being perfect or authentic; just have fun with it. Use what’s available, make a mess, adjust the flavors until it feels right. That’s the spirit of real cooking. Ingredients: Inspired by Hot Thai Kitchen (Serve 4) Fish: Mackerel Fillet Sliced, 500g Or Cod or Halibut Sea Salt, 5g Granulated Sugar, 5g Black Pepper, Pinch Cornstarch, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Thai Red Curry Paste: Dried Chilies, 15g I am using a combination of Kashmiri and Sichuan Chilies White Peppercorns, 1/4 TSP Coriander Seeds, 1 TSP Cumin Seeds, 1/2 TSP Red Onion Wedged, 1 Garlic, 3 Cloves Galangal | Langkuas, 1/2" Lemongrass White Part Only, 1 Stalk Coriander Roots, 2 You can use coriander stems Kaffir Lime Zest & Juice, 1 Kaffir Lime You can use regular Lime Fermented Shrimp Paste, 1 TSP Curry: Coconut Oil, 2 TBSP Yellow Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Red Bell Pepper Julienned, 1 Garlic Finely Minced, 3 Cloves Coconut Milk, 200g Fish Stock, 120g Kaffir Lime Leaves Stem Removed Chiffonade, 2 + More For Garnishing Gula Melaka, Pinch Fish Sauce, 1 TBSP Coriander Coarsely Chopped, A Handful Equipment: Food Processor / Pestle & Mortar Spice Grinder Dutch Oven / Wok Heavy Pot Cast Iron Skillet / Pan Directions: Marinate the Fish Ask your fishmonger to help fillet and slice the fish into bite-sized pieces. If you’re comfortable handling fish, you can do this yourself — but mackerel can be delicate and a bit tricky to work with. Pat the fish slices dry with paper towels. In a bowl, season them with salt, sugar, and black pepper. Toss well to coat evenly. Cover and refrigerate for at least 2 hours to firm up the flesh and allow the seasoning to penetrate. After marinating, coat the fish with cornstarch. Mix until every piece is lightly coated — this helps create a crisp golden crust when fried. Fry the Fish Pour oil into a wok, deep pan, or Dutch oven until it’s about 3 inches deep. Heat over medium heat until a small piece of cornstarch bubbles immediately when dropped in. Fry the fish pieces in small batches to prevent sticking or crowding. Flip occasionally and cook until golden and crisp. Transfer to a wire rack or paper towel to drain excess oil. Set aside. Prepare the Curry Paste Soak dried chilies in hot water for about 10–15 minutes until soft and pliable. Drain and set aside. Lightly toast coriander seeds, cumin seeds, and white pepper in a dry skillet over medium heat until aromatic — about 1–2 minutes. Now, you have two options: Traditional way: Pound everything using a mortar and pestle. Start with the toasted spices and grind them into powder. Transfer and set it aside. Add red onion, garlic, galangal, lemongrass (white part only), coriander roots, and hydrated chilies Pound until a thick, smooth paste forms; this might take 20–30 minutes, but the aroma is worth it. Transfer to the ground spices, add kaffir lime zest, juice, and shrimp paste. Mix until well combined. Modern shortcut: Grind the toasted spices in a spice grinder. Blend everything else in a food processor instead. Add a splash of water or coconut milk to help it blend smoothly. Scrape down the sides as needed until the paste is uniform and vibrant red. Once done, mix in the lime zest, juice, and the ground spices. Set it aside. This is your red curry paste. Build the Flavors In a separate skillet, sauté onion in a little coconut oil over medium heat. Season with salt and pepper and cook until translucent and lightly golden. Add bell pepper and cook until just softened. Stir in minced garlic until fragrant. Cook the Curry Heat coconut oil in a heavy pot or wok over low to medium heat. Add about a quarter of your coconut milk and the curry paste. Stir slowly and continuously until it thickens and aromatic oil starts to separate — this step “blooms” the paste and builds flavor. Gradually pour in the remaining coconut milk and fish stock, stirring to combine. Add kaffir lime leaves and simmer gently over medium-low heat. Add in the onion mixture. Combine and Adjust Gently add the fried mackerel to the curry. Stir softly to coat the pieces without breaking them. Add a bit of water if the curry is too thick; it should be creamy but still flow easily. Taste and adjust Too salty? Add more coconut milk or a bit of sugar. Too rich? Add a touch of lime juice. Not spicy enough? Stir in extra chili powder or flakes. Too sharp? Balance it with a pinch of Gula Melaka. Stir in fish sauce, lime zest, and chopped coriander just before serving. Serve Ladle the curry into bowls and garnish with more kaffir lime leaves and fresh coriander. Serve hot with steamed jasmine rice, perfect for soaking up every drop of that rich, spicy coconut sauce. An umami bomb... Spicy, tangy and dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video Yakhni is one of those dishes that wraps you in comfort, gentle, aromatic, creamy, and soothing. It’s often made with lamb, infused with a medley of spices like cardamom, cinnamon, fennel, and dried mint. It’s a dish that may look humble but carries a rich culinary history and deep soul. For me, making Yakhni on Diwali is a small gesture of celebration and togetherness, especially for my Hindu friends and neighbors. The warmth it brings to the table is something that transcends faith and borders. Originating from Persia, Yakhni traveled to the Indian subcontinent through Central Asia and took on new life in regions like Kashmir, Lucknow, and Punjab. In Kashmir, Yakhni is typically yogurt-based and subtly spiced, unlike the fiery curries of North India, and is served during special occasions or weddings. It’s less about heat and more about harmony. You’ll find that each region puts its own spin on it, but the soul of the dish remains the same: a meat broth slow-simmered with fragrant spices and enriched with yogurt. Some even trace its linguistic roots to “yakhn,” a Persian word for broth or stew. This version leans into a Kashmiri-inspired slow-cooked broth but also borrows elements like onion paste and saffron from royal Mughal-style cooking. If you’ve never made Yakhni before, don’t be intimidated. You don’t need fancy techniques or rare tools, just patience and a good slow cooker. And if you’re serving it over steamed basmati rice, I promise, you’ll close your eyes after the first bite. I encourage you to try this, especially if you’ve only ever made fiery lamb curries;this one's tender, mild, herby, and just so comforting. Ingredients: (Serve 8) Lamb / Mutton: Lamb / Mutton, 1KG Sea Salt, Pinch Ghee, 2 TBSP Garlic Crushed, 2 Cloves Ginger Smashed, 2" Dried Mint, 2 TSP Bay Leaves, 2 Green Cardamoms, 6 Black Cardamoms, 2 Cinnamon Stick, 1 Cloves, 5 Fennel Seeds, 1 TBSP Cumin Seeds, 1 TSP Black Peppercorns, 10 Onion Paste: Ghee, 3 TBSP Yellow Onion Thinly Sliced, 2 Sea Salt, Pinch Black Pepper, Pinch Stew: Yogurt, 250g Unbleached All Purpose Flour, 1 TSP Egg, 1 Garlic Powder, 1/2 TSP Ginger Powder, 1/2 TSP Hing | Asafoetida, Pinch Dried Mint, Pinch Saffron, Pinch Granulated Sugar, Pinch Basmati Rice Cooked, For Serving Coriander Coarsely Chopped, For Garnishing Equipment: Food Processor Slow Cooker / Pressure Cooker Cast Iron Skillet / Pan Heavy Pot Directions: Sear the Lamb / Mutton Season the lamb or mutton lightly with salt. Melt ghee in a skillet over medium-high heat. Sear the lamb or mutton on all sides until golden brown. Transfer to a slow cooker or pressure cooker. Deglaze the skillet with a bit of hot water and pour it into the cooker. Add the Spices Add garlic, ginger, dried mint, bay leaves, cardamoms, cinnamon, cloves, fennel seeds, cumin, and peppercorns to the cooker. Mix everything gently. Cook on high for 4 hours in a slow cooker or 30 minutes in a pressure cooker, until the lamb or mutton is tender but not falling apart. Strain the Broth Once cooked, strain the liquid and discard all the spices. Set aside the lamb or mutton and broth; allow the broth to cool slightly. Make the Onion Paste In a heavy-bottomed pot, melt ghee and fry sliced onions with a pinch of salt and black pepper. Cook until golden and deeply caramelized. Transfer to a food processor and blend into a smooth paste. Prepare the Yogurt Base In the same pot, whisk yogurt with flour until smooth without any heat. Add an egg and continue whisking until no lumps remain. Followed by garlic and ginger powder. Turn the heat up to medium. Slowly add the reserved broth, 1 ladle at a time, while whisking. Add the cooked lamb or mutton and onion paste. Simmer the Stew Bring to a gentle simmer on low heat for about 15 to 20 minutes, or until it is at the braising point (meat is slightly above the stew). Stir in asafoetida, dried mint, and saffron (crushed with sugar and a splash of broth). Taste and adjust seasoning if needed. To Serve Ladle the stew over a bed of warm, fluffy basmati rice. Garnish with chopped coriander. Nourishing... Recipe Video:

Jump To Recipe Jump To Video There’s something profoundly comforting about khachapuri, Georgia’s beloved national dish that combines soft, chewy bread with molten cheese and rich dairy. But it’s more than just bread and cheese. Adjaruli style... Khachapuri is a symbol of Georgian identity, found in homes, bakeries, and roadside eateries across the country. While the name itself means “cheese bread” (from “khacho” = curds and “puri” = bread), there’s no one way to make it. In fact, each region in Georgia has its own unique version, from the eastern mountainous areas to the western coastal towns. Imeruli style... The two most well-known versions are the Adjaruli and Imeretian styles. Adjaruli khachapuri, shaped like a boat, hails from the Adjara region along the Black Sea coast. It’s bold, dramatic, and rich, filled with melted cheese, finished with a soft egg yolk and a pat of butter. You're meant to tear off the crust and swirl it through the cheesy, eggy pool in the middle. On the other hand, the Imeretian version, known as Imeruli khachapuri, comes from the central Imereti region. It's humbler in presentation: round, sealed, and stuffed with cheese, almost like a stuffed flatbread. Both versions highlight Georgia’s long-standing love for dairy, especially tangy brined cheeses like sulguni and imeruli. I’m not Georgian, but I love learning about food through its culture. So I made both versions at home, using my own Multi-Purpose Middle Eastern Dough as the base. The Adjaruli is dramatic, perfect for that gooey, golden photo moment, while the Imeretian one is the kind of thing you’d make on a quiet day and enjoy with tea. Whether you’re pulling the ends into a boat or shaping a simple round disc, the result is the same: crisp outside, soft inside, and cheesy all over. Here's how I did it, two styles of khachapuri, one dough, and a whole lot of joy. Ingredients: (Make 4 Khachapuri) Cheese Toppings: Mozzarella Freshly Shredded, A Handful Gouda Freshly Shredded, A Handful Feta Coarsely Crumbled, A Handful Chili Flakes, Pinch Khachapuri: Multi-Purpose Middle Eastern Dough Homemade , 4 Large Dough Balls Egg Wash, 1 Beaten Egg Egg Yolk, For Garnishing Unsalted Butter, For Garnishing Parsley Coarsely Chopped, For Garnishing Unsalted Butter Melted, For Brushing Equipment: Oven Directions: Please visit my " Multi-Purpose Middle Eastern Dough " page for the recipe. Prep the Oven Preheat your oven to its highest setting. Place a pizza stone, baking steel, or upside-down sheet tray on the middle rack to heat up. Mix the Cheese Combine equal parts shredded mozzarella, shredded gouda, and crumbled feta. The ratio is 1 : 1 : 1. Add a pinch of chili flakes for heat. Chill in the fridge while you shape the dough. Version 1: Adjaruli Khachapuri (Boat-Shaped) Shape the Dough Lightly flour your surface. Roll out a dough ball into an oblong shape. Transfer to parchment paper. Add Filling & Shape Pile the cheese mix into the center. Fold the long sides over like a dumpling and seal well. Flip seam-side down. Cut a slit in the center and gently pull apart to expose the cheese. Pinch the ends to form a boat shape. Brush all over with egg wash. Bake Transfer the parchment with the dough onto the hot tray or stone. Bake until golden brown and puffed, and the cheese is melted. Final Touches Remove from oven briefly. Make a well in the cheese and gently add an egg yolk. Return to oven for 2–3 minutes, until yolk is just set. Top with a small pat of butter and chopped parsley. Serve immediately — tear off edges and dip! Version 2: Imeretian-Style Khachapuri (Round Disc) 3. Shape & Fill Roll the dough into an 8" round. Add cheese mix in the center and some parsley. Gather the edges like a dumpling and seal tightly. Flip seam-side down and gently roll into a thick disc (don’t press too hard). Bake Brush with egg wash. Bake until golden, puffed, and crispy on the bottom. Serve Hot Brush with melted butter and garnish with parsley. Slice and serve while melty and warm inside. All that yolk and cheese... All that ooey gooey goodness... 1 slice is never enough... Recipe Video:

Jump To Recipe Jump To Video There’s something incredibly satisfying about making pide at home. These Turkish flatbreads are shaped like boats and traditionally filled with minced meat, cheese, or vegetables. Fresh out of the oven... If you’ve ever strolled through the streets of Istanbul or browsed through a Turkish bakery, you’ve probably seen these golden, oblong delights stacked high on display. Pide (pronounced pee-day) is often referred to as “Turkish pizza,” but that barely scratches the surface of how nuanced and delicious they are. The crust is thinner, slightly chewy, and beautifully blistered from high-heat baking. Pide has deep regional roots in Turkey, especially from the Black Sea region and cities like Samsun and Trabzon, each boasting its own style and fillings. You’ll even find versions where a whole egg is cracked into the center mid-bake, or where the edges are brushed with butter and left gloriously golden. It’s a dish of celebration and comfort, often served hot out of the oven and enjoyed with family. While traditional pide is made in stone ovens, modern kitchens (like mine) can still get the job done beautifully. I was honestly surprised by how well the pide turned out in my convection oven. No fancy tools. Just good dough, spiced lamb, and the joy of baking. It’s such a versatile dish; you can skip the cheese, add the egg, or garnish with herbs and a drizzle of good olive oil. If you’ve never made pide before, I really hope you give it a go. You don’t need a Turkish oven or a pizza peel, just your hands, some parchment paper, and a bit of weekend spirit. Ingredients: (Make 4 pide) Multi-Purpose Middle Eastern Dough Homemade , 4 Dough Balls All-Purpose Middle Eastern Minced Lamb Homemade , 1/2 Recipe Egg Wash, 1 Beaten Egg Low Moisture Mozzarella Freshly Shredded, For Topping (Optional) Egg Yolk, For Topping (Optional) Dried Parsley, For Garnishing High Quality Extra Virgin Olive Oil, For Drizzling Fresh Lime Juice, For Drizzling Unsalted Butter Melted, For Brushing Equipment: Oven Directions: Please visit my " My Versatile All-Purpose Middle Eastern Minced Lamb " page for the recipe. Please visit my " Multi-Purpose Middle Eastern Dough " page for the recipe. Preheat and Prepare Equipment Preheat your oven to its highest temperature setting. If using a pizza stone, baking steel, or inverted baking tray, place it on the lowest rack of your oven while it heats. Shape the Dough Take one dough ball and roll it into a long oval shape, about 1/8-inch thick. It should be slightly longer than wide, like a canoe. Add the Toppings Spread a layer of the spiced lamb mixture (not too thin and not too thick) over the dough, keeping a small border clean around the edges. Press down lightly so the meat sticks to the dough, but don’t overpack. Form the Pide Boat Fold the edges of the dough over the lamb slightly, pinching the two ends together tightly so it looks like a boat. Egg Wash and Bake Brush the folded edges with egg wash. Transfer the pide (on parchment paper) onto a cutting board and then slide it onto your preheated tray/stone/steel. Bake until the bottom is slightly charred and the crust is golden brown and crisp. Optional Cheese and Egg If you’d like to add cheese, remove the pide, sprinkle mozzarella over the top, and return to the oven until melted. If using an egg yolk, gently slide it into the center of the pide once the meat is cooked or the melted cheese. Return to the oven until the yolk is just set. Finish and Serve Once out of the oven, garnish with dried parsley. Drizzle with olive oil and a bit of lime juice for brightness. Brush the edges with melted butter. Serve hot and fresh. Runny yolk hits every time... I don't think 2 is enough for me... Recipe Video:

Jump To Recipe Jump To Video I’ve tested a lot of doughs in my kitchen, but this one has earned its place as a true workhorse. Whether I’m baking a cheesy pide, spreading za’atar over manakish, or layering on spiced lamb for lahmacun, this dough delivers every single time. It’s soft and pliable, with just the right chew and a subtle olive oil aroma that adds a little something special to every bake. The best part? It freezes beautifully, so I always have a batch ready to go. Flatbreads like these are central to Middle Eastern and Mediterranean cuisine — not just as a base for toppings, but as a daily staple on the table. Pide has its roots in Turkey and is often shaped like a boat, filled with meats or cheese. Lahmacun... Manakish, popular in Lebanon and Syria, is usually topped with za’atar or cheese and baked in a wood-fired oven. Lahmacun, sometimes called “Turkish pizza,” is topped with a spiced minced meat mixture and rolled up to eat. One dough to rule them all? That’s the dream — and this one gets pretty close. Manakish... If you’ve been looking for a beginner-friendly dough that’s versatile, reliable, and forgiving, this is it. You don’t need a stand mixer or fancy ingredients. Just your hands, a bowl, and a bit of patience. Give this a try and you might find yourself using it for more than just Middle Eastern breads. Honestly, once you get the hang of it, it’s hard to go back. Ingredients: (Make 10 dough balls) Unbleached All Purpose Flour, 500g Sea Salt, 5g Active Instant Dry Yeast, 3g Water, 300g High Quality Olive Oil, For Greasing Directions: Mix the Dry and Wet Ingredients In a large bowl, combine flour and salt. Stir well so the salt is evenly distributed. Add yeast and water to the bowl. Mix with a wooden spoon or your hand until a rough dough forms. Knead the Dough Knead the dough in the bowl for about 5 minutes until all dry bits are fully incorporated. Transfer to a floured surface and knead another 5–8 minutes. The dough should feel soft and slightly tacky, but not sticky. Adjust with small amounts of water or flour if needed. First Rise (Cold Fermentation) Lightly oil the mixing bowl with olive oil. Place the dough back into the bowl and turn it to coat in oil. Cover with cling film and refrigerate overnight. Bring to Room Temperature Take the dough out of the fridge and let it sit at room temp for at least 2 hours. Portion and Rest Divide the dough into 10 equal pieces. Shape each piece into a ball. Cover and let them rest for 15 minutes before using. Tip: At this stage, the dough can also be frozen for up to 3 months. Thaw overnight in the fridge before use. How to Use This dough is ready to be rolled or stretched for pide, manakish, or lahmacun. Use your hands or a rolling pin, depending on the dish. Khachapuri... Pide... Recipe Video:

Jump To Recipe Jump To Video Sometimes, inspiration hits you when you're least expecting it. I was just sitting at Bacha, enjoying my usual drip coffee, when I noticed it came with a thick layer of whipped cream on the side. Not the airy kind, this one was rich, dense, almost like softened butter. I gave it a try, expecting a subtle richness… but the cream overpowered the coffee. That got me thinking: could I make a version that’s more balanced, still indulgent, but lets the coffee shine? So I went home and experimented, and here we are. This version features freshly brewed V60 drip coffee topped with soft-peaked vanilla whipped cream. I kept the whipped cream barely sweet, just enough to round out the sharpness of the coffee. It doesn't float like a Vienna-style coffee or melt away like foamed milk; instead, it slowly mixes as you sip, creating this creamy-smooth contrast that’s honestly comforting. It's kinda like drinking a hug. While there isn’t a specific name for this style, it shares DNA with drinks like Viennese coffee, where espresso is topped with whipped cream, and Swedish kaffegrädde, where rich cream is added to coffee. My version just happens to land somewhere between: kind of like an Irish Whiskey, but without the whiskey, and dessert-like decadence. If you're the kind who loves black coffee but also craves a spoonful of indulgence now and then, give this one a shot. Ingredients: (Serve 1, sadly) Medium-Course Ground Coffee, 20g Boiling Water, 200g + More Heavy Whipping Cream, 100g Icing Sugar, 1 TBSP Pure Vanilla Paste, A Few Drops Equipment: V60 Coffee Brewer Hand / Stand Mixer Directions: I am using a V60 to brew my coffee. You can check out James Hoffman's detailed guide here . Lightly wash the coffee paper filter with boiling water. Discard the water. Add ground coffee into the center of the filter. Create a small well in the center. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Gently swirl the brewer and allow the coffee to drip. While the coffee is dripping, whip the cream and vanilla with a hand or stand mixer until soft peaks form. Once the coffee has finished dripping, pour it into a serving cup. Lastly, top it off with whipped cream. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Lahmacun (pronounced lah-ma-joon) is often lovingly called “Turkish pizza,” but it’s really in a class of its own. Originating from the southeastern regions of Turkey, especially cities like Gaziantep and Şanlıurfa, lahmacun has made its way across the Middle East, the Balkans, and into homes and street stalls everywhere. Unlike Western pizza, lahmacun is ultra-thin, crisp around the edges, and topped with a flavorful blend of spiced minced meat, often lamb, without any cheese. It’s then rolled up, typically with a fresh salad or herb mix inside, and eaten by hand. Making lahmacun at home might seem intimidating at first glance, but if you already have the components prepped, like my go-to Middle Eastern Dough, Minced Lamb Mixture , and Piyaz , it’s as simple as assembling, baking, and rolling. The dough crisps up beautifully on a hot pizza stone or inverted tray, and the spiced lamb turns aromatic and sizzling in minutes. Once you try your first homemade lahmacun, you’ll see why this dish is so beloved. It’s satisfying, loaded with flavor, and incredibly fun to eat. I encourage you to give this a go, especially if you enjoy hands-on meals that bring people together. There’s something grounding and honest about rolling up warm flatbread with your fingers and biting into a balance of savory lamb and bright, herby salad. This is a dish best shared, but I wouldn’t blame you if you ended up keeping it all to yourself. Ingredients: (Make 5 lahmacun) Multi-Purpose Middle Eastern Dough Homemade , 5 Dough Balls All-Purpose Middle Eastern Minced Lamb Homemade , 1/2 Recipe Piyaz Homemade , For Serving Equipment: Oven Pizza Stone / Baking Steel / Inverted Baking Tray Directions: Please visit my " My Versatile All-Purpose Middle Eastern Minced Lamb " page for the recipe. Please visit my " Multi-Purpose Middle Eastern Dough " page for the recipe. Please visit my " Piyaz " page for the recipe. Prep Your Ingredients Make sure your dough, lamb mixture, and piyaz are ready beforehand. Preheat your oven as high as it will go. If you’re using a pizza stone, baking steel, or an inverted tray, place it on the middle rack while the oven heats up. Shape the Dough Lightly flour your work surface. Take a dough ball and stretch or roll it out to about 8 inches wide, aim for as thin as possible without tearing. Place the dough onto a piece of parchment paper for easy transfer later. Top with Lamb Spread a thin layer of the lamb mixture over the dough, leaving a small border around the edges. Press it down lightly so it adheres to the surface, not too thick, not too thin. Bake Slide the parchment with the dough onto a cutting board. Then carefully slide the parchment and dough onto your preheated stone or tray. Bake until the edges are slightly puffed and the bottom is crisp and lightly charred. The lamb should be cooked through. If the toppings cook faster than the dough, shift the tray or stone to the lowest rack. Finish and Serve Remove from the oven and let it cool slightly. Top with piyaz or your preferred salad/herbs. Roll it up and enjoy it warm. Party in the mouth... Craving for the next bite... Recipe Video: