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Jump To Video There’s something truly satisfying about a well-seasoned, flavorful minced lamb mix. Whether it's wrapped around skewers for juicy kebabs, spread over the dough for crispy lahmacun, or tucked into flaky layers of borek, this Middle Eastern-inspired lamb mix brings a deep, smoky, and slightly tangy flavor to every dish it touches. What makes this recipe special is its balance of bold spices and fresh aromatics. The combination of cumin, coriander, and sumac gives it warmth and brightness, while tomato and red pepper paste add a rich depth that keeps the meat moist and full of umami. Adana Kebab... Blitzing onion, chilies, garlic, and parsley into a smooth paste ensures every bite is packed with flavor—no big chunks, just silky, well-seasoned lamb ready for any dish. Ingredients: Red Onion Wedged, 1 Green Chilies Deseeded, 3 Red Chilies Deseeded, 3 Garlic Crushed, 8 Cloves Parsley Coarsely Chopped, A Large Handful Minced Lamb, 1 kg Sea Salt, 10g Black Pepper, 1 TBSP Coriander Powder, 1 TBSP Cumin Powder, 1 TBSP Smoked Paprika, 1 TBSP Adjust To Preference Chili Flakes, 1 TBSP Adjust To Preference Sumac, 2 TBSP Mushroom Powder, 1 TBSP Tomato Puree, 2 TBSP Red Pepper Paste, 2 TBSP Directions: Blitz onion, chilies, garlic and parsley until a smooth paste forms in a food processor or with a hand blender. Add some water to get it blitzing. Mix the spice paste with the rest of the ingredients until well combined, making sure it is well distributed, like really massaging the minced lamb. Use this for kebabs, lahmacun or borek. It can keep well in the fridge for 7 days or 3 months in the freezer. The beauty of this recipe is its flexibility. Once you've made a batch, you can shape it into kebabs, meatballs, or even use it as a filling for stuffed pastries. Try rolling it into small patties for grilling, or spreading it over flatbread with a drizzle of olive oil before baking. Borek... It’s one of those staple recipes that’s good to have on hand, especially if you love bold Middle Eastern flavors. So go ahead, get your hands in there, give the lamb a good massage, and make something amazing! Recipe Video:

Jump To Recipe Jump To Video Adana kebabs are one of Turkey’s most famous dishes, originating from the city of Adana in southern Turkey. Traditionally, these kebabs are made with spiced minced lamb, shaped onto wide metal skewers, and grilled over an open flame. 16 mins... The high-fat content of the lamb combined with bold spices like sumac, cumin, and chili gives Adana kebabs their signature juicy, smoky, and slightly spicy flavor. It’s a dish that’s meant to be eaten fresh off the grill, wrapped in warm lavash or pide bread, and paired with a simple yet refreshing piyaz salad. After broiling for 3 mins... But let’s be real—not everyone has an outdoor grill at home. I live in an apartment, so firing up a charcoal grill isn’t exactly an option. That’s why I created this oven-baked version, making it accessible for everyone while keeping the flavors as close to the traditional method as possible. Instead of wide metal skewers, I use wooden skewers, and instead of charcoal grilling, the oven roasts the kebabs beautifully, locking in the juices. A quick broil at the end gives them a touch of char for that authentic feel. The key to an incredible Adana kebab lies in the texture and seasoning. The minced lamb needs to be massaged well with the spice mixture to ensure even distribution and a firm consistency. I prefer the broiled version... The addition of red pepper paste, sumac, and a hint of chili gives these kebabs their signature depth of flavor. As they bake, they release their natural juices, which I love brushing over the kebabs before serving for an extra burst of flavor. I always serve these Adana kebabs with lavash and piyaz, a Turkish-style onion and sumac salad, to balance the richness of the lamb. Whether you’re making these for a weeknight meal, meal prep, or a special gathering, this easy oven-baked version ensures that everyone can enjoy the taste of authentic Turkish kebabs—no grill required! Ingredients: (Serve 4) My All Purpose Middle Eastern Minced Lamb Recipe , 1/2 Recipe Lavash Homemade , To Serve Piyaz Homemade , To Serve Equipment: Wooden Skewers Oven Directions: Prepare the Minced Lamb If you haven’t already, prepare your minced lamb mixture by blending the onion, chilies, garlic, and parsley into a paste, then mixing it thoroughly with the minced lamb and spices. Massage everything together until well combined. Preheat the Oven Preheat your oven to 220°C or 430°F. Line a baking tray with parchment paper to prevent sticking. Shape the Kebabs Take a handful of the minced lamb mixture (about 100g per kebab). Roll it into an oval shape and flatten slightly. Thread onto a soaked wooden skewer and gently shape it around the skewer, pressing firmly so it sticks. Repeat with the remaining mixture. Bake the Kebabs Lightly grease the parchment paper with some oil. Arrange the skewers on the parchment-lined tray, ensuring they don’t touch. Bake for 15–20 minutes, flipping halfway through. Brush with some of the juices. If you want a slight char, switch to the broiler for the last 2–3 minutes, keeping a close eye on them. Serve Remove from the oven and let them rest for a couple of minutes. Brush the kebabs with the juices from the baking tray. Serve with lavash and piyaz . Enjoy immediately. I always tend to overfill my wraps... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video If you’ve never made pandan syrup at home, now is the perfect time to give it a try! This simple recipe brings out the vibrant, fragrant flavor of pandan leaves in a way that store-bought versions just can’t match. With only a few ingredients and steps, you'll have a homemade syrup that's perfect for adding a unique touch to drinks, desserts, or even your favorite sweet treats. Plus, making it from scratch lets you control the flavor and quality, so it’s worth the little extra effort. You'll want to keep this syrup on hand because I’ll be using it in an upcoming recipe that you won’t want to miss. Trust me, this homemade pandan syrup will elevate your kitchen creations and add a tropical, aromatic twist to your dishes. Give it a go and be ready for the next delicious adventure! Ingredients: (Make 500ml) Pandan Leaves, 2 Huge Branches Granulated Sugar, For Syrup Sea Salt, Pinch Pandan Extract Homemade , 2TBSP Equipment: Blender Sauce Pot Directions: Please visit my " How To Make Pandan Extract & Paste " for the recipe. Wash pandan leaves thoroughly. Discard any bad ones. Coarsely chop the pandan leaves and transfer them to a blender. Add just enuff water to get the blender blitzing. I used 2 cups of water. Blitz until smooth. Pass the mixture thru' a sieve over a sauce pot. Squeeze out as much juice as humanly can with the back of a spoon. Discard the residue. Weigh the pandan juice and transfer it to a sauce pot. Add the same amount of sugar to the pandan juice. Season with salt. Turn the heat up to high and stir until the sugar completely dissolves. Bring it up to a simmer. Turn the heat down to low and continue cooking until slightly reduced. The mixture should be syrupy. Remove from heat and set it aside to cool down slightly. Stir in the pandan extract and transfer to a sterilized jar. Store in a dry and cool place. Shake before use. Recipe Video:

Jump To Recipe Jump To Video This meat masala is my go-to blend when I want to make a proper, rich curry. It's a mix of whole spices like cinnamon, cumin, fennel, and coriander, gently toasted to bring out their aroma, then ground with turmeric, chili powder, and a pinch of nutmeg for that signature warmth. A small handful of chana dal and uncooked rice also goes into the mix — a little trick that helps thicken curries while adding a subtle nutty depth. Meat masala like this has deep roots in South Indian and Sri Lankan kitchens, where homemade blends are the norm and every family has their own version. This is mine. It’s bold, earthy, slightly sweet, and made to elevate anything from chicken to lamb. Once you try it, you might just skip the store-bought stuff for good. Ingredients: (Make 1 Cup) Cinnamon Stick, 1 Cumin Seeds, 3 TBSP Fennel Seeds, 2.5 TBSP Coriander Seeds, 5 TBSP Black Peppercorns, 1/2 TBSP White Peppercorns, 1/2 TBSP Green Cardamons, 1/2 TBSP Star Anise, 2 Cloves, 1/2 TSP Bay Leaves, 3 Uncooked Rice, 1/2 TBSP Chana Dal | Split Chickpea Lentils, 1 TBSP Turmeric, 1 TBSP Chili Powder, 5 TBSP Nutmeg Freshly Grated, Pinch Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add the ingredients (cinnamon thru' dal). Toast lightly until aromatic. Transfer into a spice grinder. Blitz until powder forms. Add in turmeric, chili powder and nutmeg. Give it a few pulses until well combined. Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to keep the spices in the freezer. Recipe Video:

Jump To Recipe Jump To Video Featured on Twinkl! This isn’t exactly a recipe—it’s more of a happy accident that turned out too good not to share. I had leftover slow cooker daging rendang in my fridge, some homemade paratha, and a bowl of Turkish piyaz salad. Instead of heating up rice or making another batch of perkedel, I decided to throw everything together into a wrap. And wow—what a perfect combination! The buttery, flaky paratha, the rich and aromatic rendang, the creamy Greek yogurt, and the crisp, tangy salad all worked together in a way that felt both familiar and exciting. This wrap is a great example of how cuisines from different cultures can harmonize effortlessly. Rendang, a traditional Indonesian/Malaysian dish, is usually served with rice, but swapping it for paratha (a staple of Indian and Pakistani cuisine) gives it a whole new dimension. Adding piyaz, a Turkish bean salad with onions and herbs, brings a fresh contrast to the deep, slow-cooked flavors of the rendang. It’s a mash-up of Southeast Asian, South Asian, and Middle Eastern influences, yet everything just fits naturally—like it was always meant to be eaten this way. If you have leftover rendang (or any slow-cooked meat), this is a ridiculously easy and satisfying way to repurpose it. You don’t even need a proper recipe—just spread some yogurt, add your favorite fresh salad, and pile on the meat. It’s the kind of meal that feels effortless but tastes like you spent hours putting it together. Whether you’re looking for a quick lunch or a fun way to enjoy rendang beyond the usual rice pairing, give this wrap a try—you won’t regret it. Ingredients: (Serve 2) Paratha Homemade , 2 Or Any Flatbread Greek Yogurt, For Spreading Leftover Rendang Homemade, 2 Heaped TBSP Piyaz Salad, 2 Heaped TBSP Or Any Crunchy Salad Directions: Please visit my "Slow Cooker Daging Rendang " page for the recipe. Please visit my " Paratha " page for the recipe. Spread yogurt onto the flatbread. Top it off with rendang and salad. Serve immediately. Featured on Twinkl! 1 is never enuff... Recipe Video:

Jump To Recipe Jump To Video If there’s one thing I love, it’s finding new ways to repurpose leftovers into something equally delicious. These perkedel (Indonesian potato fritters) are the perfect example—taking my leftover slow cooker daging rendang and giving it new life in crispy, golden potato patties. Traditionally, perkedel is a simple snack made from mashed potatoes mixed with seasonings, herbs, and sometimes minced meat. But this version, infused with the deep, slow-cooked flavors of rendang, takes it up a notch. The result? A crispy, savory bite packed with spices and umami goodness. Perkedel itself has a fascinating history, tracing back to the Dutch colonial era in Indonesia. Inspired by European croquettes, the dish was adapted using local ingredients, with potatoes replacing flour-based batters. Over time, Indonesians made it their own, adding spices, fried shallots, and sometimes minced meat to create a flavorful side dish that pairs beautifully with rice or sambal. My take on it stays true to those roots but adds rendang for a bolder, richer taste—because, honestly, why not? If you have leftover rendang (or any slow-cooked meat), this is a great way to give it a second life. The crispy shell gives way to a soft, flavorful center, and when paired with kecap manis or sriracha, it becomes an irresistible snack or side dish. Whether you’re looking for a way to minimize food waste or just craving something crispy and satisfying, this perkedel is a must-try. So go ahead, fry up a batch, and taste how good repurposing leftovers can be! Ingredients: (Make 15) Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Shallots Finely Minced, 5 Garlic Finely Minced, 3 Cloves Potatoes Peeled Coarsely Sliced, About 250g Parsley Coarsely Chopped, A Handful Leftover Rendang Homemade, 75g Egg Beaten, 1/2 + More For Dredging Nutmeg Freshly Grated, Pinch Sea Salt, Pinch Black Pepper, Pinch Sriracha / Kecap Manis, For Serving Equipment: Food Processor / Hand Blender Dutch Oven / Deep Fryer Directions: Please visit my "Slow Cooker Daging Rendang " page for the recipe. Add about 3" of oil to a dutch oven or deep fryer. Turn the heat up to medium and add in the shallots. Stir fry until lightly caramelized. Add in garlic and cook until aromatic. Drain and reserve the oil. Transfer the shallots and garlic to a large mixing bowl. Return the oil to the dutch oven or deep fryer. Once the oil is heated, add in the potatoes. Stir fry until fork tender and lightly browned. Drain and transfer the potatoes to the mixing bowl as well. Return the oil to the dutch oven or deep fryer. Add in parsley, rendang and egg. I am using a hand blender to blitz until a coarse paste forms. Do not take it too far or it will become mashed potatoes. Season with salt, pepper and nutmeg. Mix to combine well. Lightly grease your hands and shape about 2 TBSP of the potato mixture into a ball. Lightly flatten it to form a disc about 1/2" in thickness. I manage to make 15 discs. Heat up the same oil. Once the oil is heated, dredge the potato discs into some beaten eggs and drop them into the oil. Flip for even browning and to prevent from sticking at the bottom. Deep fry until brown and crispy. Drain and transfer onto a wire cooling rack or a plate lined with kitchen paper. Serve immediately with sriracha or kecap manis. Dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: To be honest, I have never really tried Korean cuisine, even tho my eldest daughter is a huge Korean fan. Yes, she watches Korean drama and idolizes K-Pop groups. When she heard that I will make some Korean dishes for the month of October, she jumped with joy. So, what made me decided to make some Korean recipes? Making kimchi really does take a bit of time and effort, but, I guarantee, the end results will make all that sweat worthwhile. If you are wondering what kinda recipes go well with kimchi, you can check out @mindfulcooking website. I still dream of her Kimchi Grilled Cheese Sandwich . Ingredients: (Make 2 medium jars) Nappa Cabbage, 1 Pink Himalayan Salt, For Seasoning Vegan-Friendly Soy Sauce / Tamari, 2 TBSP Demerara Sugar, 2 TBSP Fresh Pineapple Juice, 1/4 Cup Warm Water, 1/4 Cup Ginger Coarsely Sliced, 1" Yellow Onion Coarsely Sliced, 1 Garlic Coarsely Minced, 6 Cloves Korean Chili Flakes, 1/2 Cup Adjust To Preference Carrots Julienned, 1 Large Scallions Slice To 2" Long, 2 Bunches Equipment: Blender / Food Processor Airtight Jars Directions: Peel and discard the outer layer of the cabbage. Peel and wash each cabbage layer thoroughly. Lay layers of cabbage onto a clean plate. Sprinkle some salt over the top. Place another layer of cabbage over the top. Pressing as you stack. Repeat the process until all the layers of cabbage are stacked and seasoned. Set aside for 30 mins. While the cabbage is resting, add soy sauce, sugar, pineapple juice and water into a bowl. Stir until well combine or until the sugar has dissolved. Add ginger, garlic, onion and chili flakes into a blender. Add in the soy sauce mixture as well. Blitz until smooth. Transfer into a bowl and set aside. The cabbage should have rested for 30 mins. Before touching the cabbage, make sure your hands are thoroughly cleaned. Flip the layers of cabbage onto another clean plate. Sprinkle with salt, pressing and stacking. Repeat the process with the remaining layers of cabbage. Set aside to rest for 30 mins. This is the 2nd flip. There will be a total of 4 flips. While the cabbage is resting, prepare the carrot and scallions. Toss the carrot and scallions with the chili mixture, making sure they are well coated. Set aside. It should be time for the 3rd flip, season, press and stack. Set aside to rest for 30 mins. While the cabbage is resting, sterilize the jars and lids in simmering water for 5 mins. It should be time for the 4th and last flip, season, press and stack. Set aside to rest for 30 mins. You can wash the dishes while waiting. After 30 mins, wash each layer of cabbage thoroughly under running water to remove excess salt. You can pad the cabbage dry with kitchen paper, but I prefer to place them onto plates and allow them to air dry naturally. It will take about 2 hrs, flipping halfway thru. Once the cabbage has dried, transfer the carrot and scallions chili mixture into a large mixing bowl. Toss in 2 layers of cabbage. Coat each layer well with the chili mixture. Repeat the process for the remaining layers of cabbage. Transfer into the sterilized jars. Press with the back to a spoon to compact the kimchi. Sealed and set aside in a cool and dry place for 24 hrs. After 24 hrs, remove the lid and using the back of a spoon, press and compact. If bubbles start to form, it is a good indication that it is fermenting well and there is still room to press and compact. Seal and keep in a cool and dry place. Repeat this process every 24 hrs up to a total of 72 hrs or 1 week. The longer you allow it to ferment, the tangier and flavorful the tastes will be. Once you are satisfied with the taste, chill and keep in the fridge. It can be kept for up to 1 to 2 months. Be sure to use clean utensils to consume the kimchi. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video I have been wanting to make a full 100% vegan burger for quite some time, but I just couldn't figure out any appropriate way, sadly. I had researched and gone down the rabbit hole. Most just didn't turn out as I expected; too dense, too airy that the buns literally fell apart after slicing. Some even just use avocados as "buns". Yes! IKR? Just when I was about to give up, this recipe happened! I was messing around and thought to myself, "why not add the avocado into the dough?" The rest is history. The biggest challenge is to make a vegan "egg wash" so that the sesame seeds will adhere to the buns. "A simple syrup will do the trick", I thought to myself again. It works! I even sprinkled some extra rolled oats to sorta distinguish this from a normal burger bun. Expect more vegan burgers coming your way. Ingredients: (Make 8 Burger Buns) Dough: Demerara Sugar, 25g Sea Salt, 5g Unsweetened Almond Milk Preferably Organic, 120g Water, 60g Unbleached All Purpose Flour, 400g Active Instant Dry Yeast, 1 TSP Avocado Mashed, 1 Olive Oil, For Greasing Wash: Maple Syrup Preferably Grade 'A', 13g Water, 15g Rolled Oats, For Garnishing Black Sesame Seeds, For Garnishing Equipment: Oven Muffin Rings Directions: Prepare the dough. In a large bowl, add flour and yeast. Mix until well combined. In another bowl, add sugar, salt, almond milk and water. Whisk until the sugar has dissolved. Whisk, whisk, whisk. In another bowl, add mashed avocado. *You can mash the avocado using a fork. Make sure the avocado is properly mashed and there’s no large chunk.* Gradually pour the milk mixture into the mashed avocado in 1/3 portions while still whisking. Continue whisking and adding until everything is incorporated. It is normal if there are small chunks or lumps. Add 2 TBSP of the flour mixture at a time, into the batter. Create a well in the center of the flour mixture. Add the avocado mixture in 1/2 portions while still mixing. Repeat the process until everything is incorporated and comes together into a dough. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 minutes. The dough should be tacky, but not sticky, smooth and it should pass the " window-pane " test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Generously grease the bowl with olive oil. Transfer the dough back to the greased bowl. Cover with cling film and let rise for 2 hrs or until doubled in size. Weigh and divide the dough into 8 equal dough. Shape and roll each dough tightly into balls. Line parchment paper on a baking tray and place in the muffin rings. *Do make sure that the muffin rings are greased generously with olive oil.* You may require 2 trays. Transfer the dough balls into the center of each muffin rings. Cover with a damp lint free kitchen towel and let rise for 1 hour. Prepare the wash. In a bowl add maple syrup and water. Mix until well combined. Preheat oven to 180 degrees celsius or 350 fahrenheit. Brush each dough ball with the sugar mixture. Garnish with oats and sesame seeds. *If the dough balls don't seem to be touching the muffin rings fully, it is perfectly fine and normal.* Wack into the oven and bake for about 20 mins or until the top is dark ample brown in color. Rotate the baking tray at half way mark. *When you insert a skewer into the buns, the skewer should come out clean.* Remove from oven and set aside to cool completely on a cooling rack before slicing and serving. Recipe Video:

Jump To Recipe Jump To Video As unorthodox as it may sound, grilling pizza is so much fun. Just like deep frying a pizza. The best part is you can do it on a stovetop griddle if you do not have a grill oven in your backyard. Yes, those criss-cross charred marks do matter. If not, it wouldn't be "grilled pizza" right? I do not own a grill oven as I am residing in a small apartment. I am using just a griddle on a stovetop, but I hope I can replicate as close as possible to perfection. Yes. Grilled pizza has been perfected by George Germon of Al Forno in Providence, Rhode Island. If you would like to know more about in-depth techniques for grilling pizza on a grill oven, I would suggest getting an actual cookbook. BTW, sorry to offend any Italians, but I find that sesame oil is far more superior to olive oil. It adds that smokey umami. So, without much further delay, let's get on with the dough. Ingredients: (Make 8 or 16 dough balls) Unbleached All Purpose Flour, 638g Demerara Sugar, 13g Smoked Sea Salt, 10g Active Instant Dry Yeast, 1 TSP Room Temperature Water, 420g Sesame Oil, 47g + More For Greasing Equipment: Grill Oven / Griddle Directions: In a large bowl, add flour, sugar and salt. Mix to combine well. Mix, mix, mix. Add in yeast and mix to combine well. Create a well in the center. Gradually, pour in the water and oil while still mixing with your other hand or spatula. Combine the mixture well until it becomes a dough. You can do this by hand or a spatula. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 minutes. The dough should be smooth and tacky, but not sticky. It should pass the " window-pane " test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Divide the dough into 8 equal portions using a weight scale. Roll each portion into balls. Lightly grease the dough balls with sesame oil. Transfer the dough balls into each individual zip lock bag and seal or wrap in cling film. Let sit at room temperature for 30 mins. After 30 mins, place the dough in the fridge. Let the dough ferment in the fridge overnight. *You can keep the dough balls in the fridge for up to 3 days or 3 months in the freezer.* On pizza grilling day, take the dough out from the fridge and let sit at room temperature for at least 2 hours for shaping and grilling. *If you intend to freeze the dough, thaw the dough in the fridge overnight and let the dough sit at room temperature at least 2 hours before shaping and grilling.* The distinctive shape of grilled pizza is its oblong oval shape. To achieve that shape, place a dough ball onto a lightly floured surface. Press the ball down with your palm. Using a rolling pin and roll into an oblong oval shape to about 1/8 inch thick. Lightly poke all over the dough with a fork. Poke, poke, poke. Brush the dough with oil. On a griddle over medium heat, gently place the shaped dough, oiled side down onto the griddle. Brush the top side of the dough with oil. As soon as the bottom starts to charred, flip the pizza. Add whichever toppings as desired. Cover to generate steam for the cheeses to melt. Carefully remove from heat and serve immediately. Recipe Video:

Jump To Recipe Jump To Video I had been wanting to post a separate recipe featuring this spice blend for quite a while. I finally have the chance to do so today and in my humble opinion, this is a very underrated spice blend. Which I always wonder why. Not only you can use this on various Chinese dishes, but you can also use it as a BBQ rub or even in cakes. Once you start making your own spice blend, you will never go back to those store-bought ones. Ingredients: (Make 1/2 Cup) Star Anise, 6 Cloves, 1.5 TSP Cinnamon Stick, 3 Inches Fennel Seeds, 2 TBSP Szechuan Peppercorns, 2 TSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add all the ingredients. Toast lightly until aromatic. Transfer into a spice grinder. Blitz until powder forms Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to store my spices in the freezer so that they will last longer. Recipe Video: