Yes!! So good!

and hommus. and if you got tahini, I won't object at all!

Zaa'tar 😍

What is that

​@@Kathakathan11thyme

Listen Paprika is in my house too

I cook mine down on a pan, add tomato paste, garlic, basil, no olives, tomatoes, onion, finely chopped red pepper, a pinch of salt, pepper, paprika, a bit of either veggie or chicken stock (or water to thin it while you cook it down), olive oil, and either a bit of harissa or gochujang. Let it cook down while occasionally stirring until thick, then add 8 to 10 eggs, feta cheese or other crumbly cheese, and chopped parsley or cilantro on top. Either cook in the oven from here or cover pan with a lid while the eggs cook. Once done to your liking (actually, a bit earlier to prevent residual heat from over cooking eggs), serve immediately from pan to family with toasted garlic butter bread (I like using ciabatta, naan, focaccia, or ciriola since they all taste amazing with the stuff), and dip your slices in to cover them in the saucy eggs ❤

Wow, how do you male oil out of light?

@@Gman711lol

Its name is menemen

Thank you! Let me know what you think!

Thank you!

and Turkey:)

@@benpinguu we share a lot of our culture with our neighbours and we love them for that 🩷🩵

@@orfeassiozos1575 I agree💓

Kinda looks lika a shitty omelette.

Thank you!! I designed that spatula in partnership with Williams Sonoma!

Thank you for this. What about any seasoning is it best to put that at the end or before heat?

@miishallx It depends. If you are cooking soups, then you can put without any big regards salt and pepper in it while cooking. Other things like nutmeg or cumin I would still put at the literal end if it's a bit cooled to warm temperatures. With meat, it is a different story. Many people do season before cooking or grilling. I don't like doing for a reason: Salt absorbs water, so while frying, it absorbs the juice and your meat can dry out faster. So you better salt the meat lesser and add at the end the rest or you'll leave it completely. Pepper is special. If you're frying your meat which is seasoned with for example black pepper, it roasts. This roast creates a bitter aroma which CAN ruin the taste. So I put black pepper at the end. Other seasonings like herbs and stuff will just get simply burned and will taste burned, so here I put them before finishing the meat. One thing that ignores most of the previous warnings are marinades. Those prevent every danger I mentioned before, cause of this liquid "protection" you can say. Hope it helped :)

@@dannywild8838 Thank you so much!!! This will surely elevate my cooking! Can’t wait to try these tips for maximum flavor 🍴🥘

You're not wrong here, but you can use herbs in plenty of ways don't limit yourself to just adding them at the end. For stews, soups and broths you can make a herb bouquet, by crushing a green leek leaf with the back of your knife and rolling inside of it a bunch of different herbs and then tying it up with some butcher's twine, it becomes sort of a teabag for your aromatics. If you cook sage in butter, it makes the butter easier to digest and goes well with ravioli or gnocchi. You can make aromatic oils with leftover herbs and warm olive oil and put it in a jar to add at the end of preparations to give more aroma to your dishes. You can and you should use your parsley stems while cooking and then remove them later on. You can also do that with whole garlic cloves, you don't always need to mince garlic, cause fat carries flavor and that way it's harder to burn it. Also if you quickly toast your spices on a pan before grounding them you'll bring them back to life.

​@@bobrianfo104in Indian cooking too we use it both ways and specially with garlic, in some recipes we add ginger garlic paste or only garlic paste so add that later on before some come cooking is left but we add thickly sliced garlic in what we call "foran".foran is when you add anything in heated add before adding main ingredient. Usually in my region in curries we use garlic in foran and in chicken or meat we add garlic paste or we slather fish in mix of chilli, salt, garlic ginger paste mixture if we want to eat only fried fish

Yes, I'd like to know as well. I'm experimenting with putting the mixture in at 350 degrees F for about 20 minutes, but I'm keeping my eye on it. I just put the mixture in the oven and I'll let you know here, what I find. : ) I'm so excited to try this! *update - I kept reading and found a reply from @Feelgoodfoodie where she said to put it in the oven for 350 F for 18-22 minutes. I'll still post how it turned out though! 😊

Same

Se lo ha invertido ella... Soy española y muy mediterránea. Eso es una porquería.

She used mediterranean ingredients and made it up

@@nataliaandrews1659 , the Mediterranean has 23 countries ... You know that ?

@@peneloperodriguez6071 how is that relevant lol. Dont try and sound smart

Absolutely!!

You crazy it looks so good

Yes! So yummy too!

She said in another comment that it is 350F/176° for 18-22 minutes

Hope you like it!

Aw!!

350 F for 18-22 minutes

Thank you ♡♡♡♡

Just put them in a plastic bag and then refrigerate.

What's that ?