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Chocolate Cake Layers (Make this recipe twice for two layers) Ingredients (per layer) - 125 g all-purpose flour - 200 g granulated sugar - 50 g cocoa powder (unsweetened) - 4 g baking powder (about 1 tsp) - 2 g baking soda (about 1/2 tsp) - 2 g salt (about 1/2 tsp) - 120 ml milk (about 1/2 cup) - 120 ml vegetable oil (about 1/2 cup) - 1 large egg - 5 ml vanilla extract (about 1 tsp) - 120 ml boiling water (about 1/2 cup) Instructions (per layer) 1. Preheat your oven to (175°C). Grease a (20-23 cm) round cake pan. 2. In a large bowl, combine together flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. Add milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined. 4. Gradually stir in the boiling water last (the batter will be thin). 5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 7. Repeat the recipe to bake the second layer. --- Chocolate Cream Filling Ingredients - 150 g dark chocolate (about 60-70% cocoa) - 400 ml heavy whipping cream, cold - 40 g powdered sugar (optional, for sweetness) Instructions 1. Melt the dark chocolate in the microwave in 20-second increments, stirring until smooth. Let it cool to room temperature. 2. In a separate bowl, whip the cold heavy cream with powdered sugar until soft peaks form. 3. Gently fold the melted chocolate into the whipped cream until smooth and well combined, being careful not to deflate the cream. 4. If the cream is too soft, chill it for about 10-15 minutes before spreading.

LOVE THIS DESSERT!!!! ❤Thank you for posting

One of my favourite desserts 🤤

Ingredients: For the Namoura: - 1 cup (160 grams) semolina - 1/2 cup (100 grams) granulated sugar - 1/2 cup (122 grams) plain yogurt - 1/2 cup (50 grams) unsweetened shredded coconut - 1/4 cup (57.5 grams) melted butter or ghee - 1/4 teaspoon baking powder - 1/8 teaspoon bicarbonate - 1/2 teaspoon vanilla extract - Almonds (for garnish) For the Sugar Syrup: - 1 cup water 240 ml - 1 cup sugar 200 g - Juice 1 teaspoon - 1 teaspoon rose water For Greasing: - 2 tablespoons tahini Instructions: Step 1: Make the Namoura Batter 1. To a bowl add semolina, melted butter, sugar, yogurt, baking powder, bicarbonate, shredded coconut and vanilla. 3. Stir until all ingredients are well combined and the batter is smooth. Step 2: Prepare the Baking Dish 1. Spread tahini evenly over the bottom and sides of a (25x20 cm) baking dish. 2. Pour the batter into the baking dish and spread evenly 3. Let the batter rest for 1 hour at room temperature. Step 3: Prepare the Sugar Syrup* 1. In a small saucepan, combine sugar water. 2. Bring to a boil over medium heat, stirring until the sugar dissolves. 3. Add lemon juice and continue boiling for 5-7 minutes, until the syrup thickens slightly. 4. Remove from heat and stir in rose water (optional) 5. Set aside to cool. Step 4: Bake the Namoura 1. After the batter has rested, pour it into the prepared dish and spread it evenly with a spatula. 2. Shape the batter into squares using a knife. 3. Add almonds to boiled water for several minutes and then peel them. 4. Place a boiled and peeled almond in the center of each piece. 5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown. Step 5: Add the Syrup 1. Once the Namoura is baked, remove it from the oven. 2. While it’s still hot, pour the sugar syrup evenly over the entire surface of the cake. 3. Allow the Namoura to absorb the syrup and cool completely before cutting. Serving: - Serve at room temperature. Namoura pairs wonderfully with a cup of Arabic coffee or mint tea

Apparently tortillas are a world wide thing

👍🫶

👌💯

🫶👍

Super❤

Ingredients: - 1 cup (125 g) all-purpose flour - 1/2 cup (60 g) powdered sugar - 1/2 teaspoon baking powder - 2 tablespoons (15 g) cocoa powder - 1 teaspoon vanilla essence - 2 tablespoons (30 g) ghee (or melted butter) - Milk about 3/4 cup (add more if needed) - Chocolate spread (for filling) Instructions: 1. Prepare the Batter: - In a mixing bowl, add together the flour, powdered sugar, baking powder, and cocoa powder. - Add melted ghee (or butter). Gradually add milk, a little at a time, stirring until you achieve a smooth, spreadable batter consistency. The amount of milk needed may vary depending on the type of flour used. 2. Cook the Wafers: - Preheat a non-stick skillet or crepe pan over medium heat. - Pour about 1-2 tablespoons of batter onto the skillet, spreading it into a thin circle. - Cook for about 1-2 minutes on each side, until the wafer is firm and starts to crisp. 3. Shape the Wafers: - Remove the wafer from the skillet and quickly roll it around a thin wooden dowel or chopstick to create a cylinder shape. Work quickly as the wafer will harden as it cools. - Let it cool on a wire rack. 4. Add the Chocolate Filling: - Once the wafer rolls have cooled, use a piping bag or a small spoon to fill them with chocolate spread. 5. Serve and Enjoy: - Enjoy these chocolate wafer rolls as a sweet treat or alongside a hot beverage.

Ingredients: - All-purpose flour: 440g (3 ½ cups) - Active dry yeast: 7g (2 ¼ tsp or 1 packet) - Sugar: 38g (3 tbsp) - Salt: 5g (1 tsp) - Milk (warm): 240ml (1 cup) - Water (warm): 60ml (¼ cup) - Unsalted butter (melted): 45g (3 tbsp) - Egg: 1 large (room temperature) - Sesame seeds (optional, for topping) Instructions: 1. In a small bowl, mix the warm water with the sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes, or until it’s frothy and active. 2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, melted butter, and egg. Mix until a dough starts to form. 3. Turn the dough onto a floured surface and knead for about 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-6 minutes. 4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1-1.5 hours or until doubled in size. 5. Punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball and place them on a lined baking sheet. 6. Cover the shaped buns and let them rise for another 30-40 minutes until puffed up. 7. Preheat your oven to (190°C). Brush the tops with milk or a beaten egg if desired, and sprinkle with sesame seeds. Bake for 15-18 minutes, or until golden brown. 8. Let the buns cool on a wire rack, then slice and enjoy!

👍🏼👍🏼Sieht sehr lecker aus!!! Vielen Dank für das tolle Rezept!!!😋

Oh my pumpkin 🎃 ness that is awesome like you yummy 🤤

1- Take a pan lid and place several kitchen towels inside it, forming a pillow-like shape. 2- Cover the entire setup with a piece of cloth or another kitchen towel to create a smooth surface. This will be used to press the dough onto the pan.

Ingredients: - 500 g all-purpose flour - 1 tsp salt - 1 tsp sugar - 1 tbsp olive oil - 300 ml water (adjust as needed) Instructions: 1. Mix Dry Ingredients: - In a large mixing bowl, combine the flour, salt, and sugar. Stir well to evenly distribute the salt and sugar throughout the flour. 2. Add Water and Knead: - Gradually add the water, a little at a time, while mixing. Continue adding water until the dough comes together. It should be soft but not sticky. - As you knead the dough, pour in the olive oil, continuing to knead until the dough becomes smooth and elastic. This should take about 10 minutes. 3. Divide the Dough: - After kneading, divide the dough into small balls, each weighing about 50 grams. 4. Rest the Dough: - Place the dough balls on a surface, cover them, and let them rest for about 30 minutes to allow the gluten to relax. 5. Roll Out the Dough: - Using a rolling pin, roll each ball into a thin circle on a lightly floured surface. - Lightly spray the surface of the dough with water to help it stick to the pan. 6. Cook the Bread: - Preheat a non-stick pan or a griddle over medium-high heat. - Place the rolled dough onto a pillow. This pillow will be used to press the dough onto the pan. - Lightly spray the surface of the dough with water to help it stick to the pan. - Press the dough onto the pan using the pillow. Cook on one side until the bread puffs up and gets golden spots. 7. Serve: - Stack the cooked shawarma bread and cover them with a clean kitchen towel to keep them warm and soft until ready to serve.

Ingredients: For the Dough: - 360 g all-purpose flour - 50 g sugar - 7 g (about 2 1/4 tsp) active dry yeast - 5 g (about 1 tsp) salt - 240 ml warm milk (about 40-43°C) - 1 large egg (around 50 g) - 55 g unsalted butter, softened For the Garlic Butter Topping: - 25 g butter, melted - 2 garlic cloves, finely minced - 5 g (about 1 tbsp) fresh parsley, chopped (optional) --- Instructions: 1. Activate the Yeast: Warm the milk to about 40-43°C. Combine the warm milk with yeast and 1 tsp of the sugar. Let it sit for 5-10 minutes. 2. Prepare the Dough: - In a large mixing bowl, add the flour, remaining sugar, and salt. - Pour in the yeast mixture, the rest of the warm milk, egg, and melted butter. - Mix everything together until a soft dough forms. - In case your dough is sticky, gradually add more flour, a little at a time, until it reaches a workable consistency. - Then knead by hand or with a mixer for 8-10 minutes until the dough is smooth and elastic 3. First Rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size. 4. Shape the Rolls: - Gently punch down the dough and divide it into 12 equal portions (about 50-60g each). - Roll each portion into a smooth ball and place them in a greased 23x18 cm baking pan, evenly spaced. 5. Second Rise: Cover the pan and let the rolls rise for another 30-40 minutes, until they puff up. 6. Bake the Rolls: - Preheat the oven to 180°C. - Bake the rolls for 15-18 minutes, or until they’re golden brown on top. 7. Add the Garlic Butter Topping: - Mix the melted butter and minced garlic. Brush this over the warm rolls, then sprinkle with parsley if desired. Let the rolls cool slightly before serving. Enjoy your fluffy, garlic-infused dinner rolls!

Very delicious👍

Super❤

Ingredients: (for 2 people) - 3 slices of bread - 2 tablespoons olive oil - 1/2 teaspoon garlic powder - 1/2 teaspoon dried oregano - Salt and pepper to taste Instructions: 1. Cut the bread into cubes. In a large bowl, toss the bread cubes with olive oil, garlic powder, dried oregano, salt, and pepper until evenly coated. 2. Place a large pan over medium heat. 3. Add the seasoned bread cubes to the pan in a single layer. Fry, stirring frequently, until crispy on all sides. 4. Let the croutons cool slightly before serving on salads or soups.

Ingredients: - 1 kg fresh pumpkin (peeled and diced - 1 medium onion - 2 cloves garlic - 1 large carrot - 1 tbsp olive oil - 1 tsp ground cumin - 1/2 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1 liter vegetable stock or water - 200 ml heavy cream - Salt and pepper to taste - Green onions for garnish Instructions: 1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and carrot. Sauté for 5 minutes until softened. 2. Add the diced pumpkin to the pot along with the cumin, cinnamon, and nutmeg. Stir everything together to coat the pumpkin with the spices, cooking for another 2 minutes. 3. Pour in the broth, bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes until the pumpkin is tender. 4. Use an immersion blender to blend the soup until creamy and smooth. Alternatively, you can transfer the soup in batches to a regular blender. 5. Stir in the heavy cream and season with salt and pepper. 6. Serve the soup hot, garnished with fresh green onions. Enjoy! Make Croutons: - Toss bread cubes with olive oil, garlic powder, oregano, salt, and smoked paprika. - Add bread cubes to the pan, stirring frequently until golden

👌 super

Hey thanks for this. Is the sugar necessary?

Ingredients: - 1 kg cabbage - 2 carrots (grated) - 1 liter water - 180 ml vinegar (white or apple cider vinegar) - 2 tbsp salt - 2 tbsp sugar Instructions: 1. Shred the cabbage finely. Grate the carrots or slice them thinly. Mix the cabbage and carrots together in a large bowl. 2. Divide the cabbage and carrots into jars and press them down to make more space 3. In a saucepan, combine the water, vinegar, salt, and sugar. Bring it to a boil, stirring until the salt and sugar dissolve. 4. Allow the brine to cool slightly, then pour it over the cabbage mixture, making sure the cabbage is completely submerged.Leave a little space at the top. 5. Close the jars and let them cool to room temperature. 6. Once cool, refrigerate the jars. Let the pickled cabbage sit for 1 day before eating to allow the flavors to develop. It can last up to a month in the fridge.

👍 good

Looks delicious!

👌 super

Ingredients: (4 pizzas ~ 25 cm each) - For the Dough: - 400 g warm water (30°C) - 20 g extra virgin olive oil - 7 g instant yeast - 15 g salt - 20 g granulated sugar - 680 g all-purpose flour - For the Toppings (per pizza): - Pizza sauce - 300 g shredded mozzarella cheese - 200 g shredded parmesan cheese - Your favorite topping Ham, salami or pepperoni --- Instructions: - Combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes to activate the yeast. - In a large mixing bowl, combine the all-purpose flour and salt. - Pour in the activated yeast mixture and olive oil. - Mix the ingredients until a dough forms. - Knead the dough on a floured surface for about 7-10 minutes until smooth and elastic. - Oil the dough, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size. - Preheat the oven to 300°C. - Divide the dough into 4 equal portions and shape them into balls. - let them rest for about 15 minutes. - Punch down each portion of dough and roll it or stretch it out on a floured surface to your desired thickness. - Spread the pizza sauce evenly over the dough, leaving a small border for the crust. - Sprinkle the mozzarella and parmesan cheese over the sauce. - Add the topping. - Bake until the crust is golden. Instructions for homemade pizza sauce: Mix 400 g of crushed tomatoes, 1 minced garlic clove, 1 tablespoon (15 ml) olive oil, (4 g) of salt and ½ tsp 2.5 g dried oregano. Using a blender, pulse together all the ingredients until well combined. (You can also mix by hand) You can refrigerate it for up to one week.

Mm ❤

Wow it looks amazing I will definitely try to make it!!

Ingredients: - 500 g all-purpose flour - 6 g salt (1 tsp) - 2 g baking powder - 60 g vegetable oil or melted butter (4 tbsp) - 350 ml warm water Instructions: 1. In a large bowl, whisk together the flour, salt, and baking powder. 2. Add oil (vegetable or olive) to the flour mixture and mix until crumbly. 3. Gradually add the warm water while mixing until the dough starts to come together. 4. Transfer the dough to a floured surface and knead until smooth and elastic. 5. Cover the dough with a towel or plastic wrap and let it rest for 30 minutes. 6. Divide the dough into equal pieces, depending on the size you want. Shape each piece into a ball. 7. Roll each dough ball on a floured surface into a circle, approximately 25 cm in diameter. 8. Over medium-high heat pan. Cook each tortilla for about 30-60 seconds per side, until light brown spots appear. 9. Stack the cooked tortillas and wrap them in a clean kitchen towel to keep them soft and warm. Tips: - If the dough is sticky, use a little extra flour while rolling.

Much healthier to make at home!! Supermarket tortillas are filled with crap ingredient

Looks yummyyyy

Audio loud as hell but recipe looks fire

Looks very delicious😋

Ingredients: - 800g skinless chicken thighs - 2 tablespoons olive oil - 250 g sliced mushrooms - 5 cloves garlic, minced - 200 g cooking cream - 100 g grated Parmesan cheese - 1.5 teaspoons herb mix (basil, oregano and rosemary) - 1.5 teaspoons paprika - Salt and pepper, to taste - Fresh basil chopped (for garnish) Instructions: 1. Season Chicken: Pat the chicken thighs dry and season with salt, pepper, and paprika. 2. Sear the Chicken: Heat the olive oil in a large skillet over medium heat. Sear the chicken thighs for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside. 3. Cook the Mushrooms: In the same skillet, add the sliced mushrooms and sauté for 4-5 minutes until golden and softened. Remove the mushrooms from the skillet and set aside. 4. Cook the Garlic: Add the minced garlic to the skillet and sauté for 1 minute, until fragrant. 5. Make the Creamy Sauce: Pour in the cooking cream and stir in the Parmesan cheese and herb mix. Cook for 3-4 minutes, until the sauce thickens slightly. 6. Combine Everything: Return the chicken and mushrooms to the skillet, spooning some sauce over the top. Let the chicken simmer in the sauce for 10-12 minutes, or until fully cooked (internal temperature reaches 75°C). 7. Serve: Garnish with fresh chopped basil.

Ingredients: - 500 g all-purpose flour - 1 packet (7 g) active dry yeast - 5 g salt - 12 g sugar - 360 ml warm water (45°C) - 28 g unsalted butter, melted - one tablespoon of olive oil Instructions: 1. Prepare the yeast: - In a small bowl, dissolve the sugar in the warm water. - Sprinkle the yeast over the water and let it sit for about 10 minutes until bubbles form. 2. Mix the dough: - In a large mixing bowl, combine 500 g of the flour and the salt. - Pour in the yeast mixture and the melted butter. - Stir with a spoon or your hands until a sticky dough forms. 3. Knead the dough: - Turn the dough out onto a lightly floured surface. - Knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic. 4. First rise: - Shape the dough into a ball and place it in a lightly greased bowl. - Cover the bowl with a damp cloth or plastic wrap. - Let the dough rise in a warm, draft-free area for about 1 to 1 ½ hours, or until it has doubled in size. 5. Shape the loaf: - Punch down the risen dough to release any air bubbles. - Turn it out onto a lightly floured surface and shape it into a loaf. - Place the shaped dough into a greased 23x13 cm loaf pan. 6. Second rise: - Cover the loaf pan with a damp cloth or plastic wrap. - Let the dough rise for another 40 minutes, or until it has risen slightly above the edge of the pan. 7. Preheat the oven: - Preheat your oven to (190°C). 8. Bake: - Bake the loaf in the preheated oven until the bread is golden brown. - If the top browns too quickly, you can tent it with aluminum foil during the last 10 minutes of baking. 9. Cool: - Remove the loaf from the oven and turn it out onto a wire rack to cool completely before slicing.

You used cream cheese, not cottage.

👍

Where is the recipe? Looks nice .

يومي حانجربها ❤

Teslam 2idayk ta rou7i ya 7abibi ktir taybin ❤😂

حبيبي جيروم تسلم ايديك ياروحي ❤

Looks a perfect recipe

Ingredients: - 1 whole chicken (about 1.8 - 2.2 kg) - 4-5 large potatoes - 4-5 large carrots - 4 mushrooms - 1 large onion, quartered - 4 cloves garlic - 2 tablespoons olive oil - 1 lemon, halved - Bay leaves Herb Butter Marinade: Ingredients: - 1/4 cup olive oil - 1/4 cup melted butter - 1 teaspoon of garlic powder - 1 teaspoon paprika - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - Zest of 1 lemon (optional for a citrusy kick) Instructions: 1. Prepare the Marinade: - In a bowl, combine the olive oil and melted butter. - Add garlic, paprika, oregano, salt, black pepper,cumin, coriander and lemon zest. - Whisk until well combined. 2. Marinate the Chicken: - Before marinating, make sure to pat the chicken dry with paper towels.This helps the marinade adhere better and ensures a crispier skin when roasting. - Gently slide your fingers under the skin of the chicken to loosen it, being careful not to tear the skin. This will allow you to spread the marinade underneath for extra flavor - Pour the marinade over the chicken, ensuring it is well coated, especially under the skin - Prick small holes in the chicken which allows the marinade to penetrate deeper into the meat. - Marinate in the refrigerator for at least 2 hours, preferably overnight for the best flavor. 3. Roast the Chicken: - Preheat your oven to 425°F (220°C). - Remove the chicken from the fridge and let it come to room temperature for about 30 minutes. - Place the vegetables next to the chicken in the roasting pan. - Roast the chicken in the preheated oven for about 1 hour or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. - Brush the chicken with the marinade every 20-30 minutes to keep it moist. Rest the Chicken: -Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute throughout the meat.

Ingredients: For the Marinade: (900 g) boneless, skinless chicken breast, cut into 1-inch cubes 3 tablespoons plain Greek yogurt 3 tablespoons olive oil 2 tablespoons lemon juice 3 cloves garlic, minced 1 tablespoon tomato paste 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon black pepper For the Skewers: 1 large red bell pepper, cut into 1-inch pieces 1 large red onion, cut into 1-inch pieces 3-4 mushrooms Instructions: 1. Prepare the Marinade: In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, tomato paste, and all the spices: paprika, cumin, coriander, turmeric, cinnamon, salt, and black pepper. Mix until well combined. 2. Marinate the Chicken: Add the marinade to the chicken cubes and mix until all the pieces are well coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for the best flavor. 3. Prepare the Vegetables: Cut a red bell pepper, an onion and some mushrooms into small pieces. 4. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut the skewers to fit the size of your air fryer basket if necessary Thread the marinated chicken pieces onto the skewers, alternating with pieces of red bell pepper, onion, and mushrooms. 5. Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes. 6. Air Fry the Skewers: Lightly grease the air fryer basket with olive oil spray to prevent sticking. Place the chicken and veggie skewers in a single layer in the air fryer basket. Air fry the skewers at 400°F (200°C) for 15-18 minutes, turning them halfway through the cooking time to ensure even cooking. The chicken should be golden brown and cooked through and the vegetables should be tender and slightly charred. Music from #Uppbeat (free for Creators!): uppbeat.io/t/hartzmann/paradise-island License code: ULQQKAIUPX7OB4RD

Ohhhh I would love to have some right now 😊

❤❤❤

Ingredients: - 4 hotdog - 4 sandwich rolls - 1 large onion, thinly sliced - 1 green bell pepper, thinly sliced - 1/2 cup sliced mushrooms - 2 tablespoons olive oil - 1 teaspoon salt - 1 teaspoon black pepper - 1/2 cup shredded mozzarella cheese - Condiments of your choice instructions: 1. Cook the hotdog: - Preheat a pan over medium heat. - Cook the hotdog for about 10-12 minutes until they are browned and cooked through. 2. Sauté the Vegetables: - In a pan, heat the olive oil over medium heat. - Add the sliced onion, green bell pepper, and mushrooms. - Season with salt and black pepper. - Cook until the vegetables are soft, about 8-10 minutes. 3. Melt the Cheese with the Vegetables: - Lower the heat to low once the vegetables are cooked. - Sprinkle the shredded cheese over the vegetables. - Cover and let the cheese melt for about 2-3 minutes.

Ingredients: - For the Salad: - 2 cans of tuna in olive oil - 1 cucumber (diced) - 1 red onion (Diced) - 1/2 cup olives - 1/2 cup Parmesan cheese - 1/4 cup chopped fresh parsley - 1 teaspoon dried basil - Sun-dried tomatoes - For the Dressing: - 1/4 cup extra virgin olive oil - 3 tablespoons lemon juice - 1 garlic clove (minced) - 1 teaspoon dried oregano - Salt and pepper to taste Instructions: 1. Prepare the Dressing: - In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined. 2. Combine the Ingredients: - In a large salad bowl, add the tuna, cucumber, red onion, olives, Parmesan, parsley, sun-dried tomatoes and basil. 3. Garlic Crusty Bread : - Heat a pan over medium heat, drizzle with olive oil, and sprinkle with garlic spice. - Toast the bread on each side until golden brown and crispy. 4. Dress the Salad: - Pour the dressing over the salad ingredients and gently toss everything together until evenly coated. 5. Serve Immediately: - Serve the Mediterranean tuna salad immediately for the best flavor. If you’re making it ahead, you can store the salad in the fridge for a few hours, but add the dressing just before serving to keep the ingredients fresh and crisp.

Muhammara is a delicious Middle Eastern dip made from roasted red peppers, walnuts, and other flavorful ingredients. Here's a classic recipe for making muhammara: Ingredients - 2 large red bell peppers, halved and seeded - 4-5 garlic cloves, unpeeled - 1 cup walnuts, toasted - 1/4 cup breadcrumbs - 2-3 tablespoons pomegranate molasses - 2 tablespoons lemon juice - 1 teaspoon ground cumin - 1 teaspoon paprika - 2 tbsp tomato paste - 1/2 teaspoon chili flakes (optional, for heat) - 1/4 cup olive oil - Salt to taste Instructions: 1. Prepare and Roast the Bell Peppers and Garlic: - Preheat your oven to 450°F (230°C). - cut the bell peppers, remove the seeds and stems, and place them cut side down on a baking sheet. Add the garlic cloves to the sheet. - Roast for 20-25 minutes, until the pepper skins are charred and the garlic cloves are soft. - Remove from the oven and let cool slightly. 2. Prepare the Roasted Ingredients: - Once the peppers are cool enough to handle, peel off the skins. 3. Prepare the Walnuts: - Toast the walnuts in a dry pan over medium heat for about 5 minutes, stirring frequently, until they are fragrant. Let them cool. 4. Combine Ingredients: - In a food processor, add the bell peppers, garlic, walnuts, breadcrumbs, pomegranate molasses, lemon juice, ground cumin, paprika, tomato paste, chili flakes (if using), and salt. 5. Blend the Mixture: - Process until the mixture is smooth but still slightly chunky. While the processor is running, slowly drizzle in the olive oil until well combined and the muhammara has a creamy consistency. 6. Taste and Adjust: - Taste the muhammara and adjust the seasoning if needed, adding more salt, lemon juice, or pomegranate molasses as desired. 7. Serve: - Transfer the muhammara to a serving bowl. Drizzle a little olive oil on top, and garnish with a few walnut pieces. Serving Suggestions Serve the muhammara with pita bread, crackers, or fresh vegetables as a dip. It can also be used as a spread for sandwiches or as a topping for grilled meats or fish.