How2Hailey on Instagram: "With 8 million views, this is the pot roast to end all pot roasts! Ready in about 4 hours (30 minute prep, 3.5 hours baking). Makes 8 servings. Ingredients: • 4-5 lb chuck roast • 4 tsp salt • 2 tsp black pepper • 1 tbsp ghee, avocado, or olive oil • 1 c red wine (I use Cabernet Sauvignon) • 1 c beef broth • 1 can (6oz) tomato paste • 6 garlic cloves, minced • 1 cup yellow onion, diced • 5 sprigs fresh thyme (or 1 tsp dried) • 1 sprig fresh rosemary (or 1 tsp dried) • 6 carrots, peeled and chopped into 3” chunks • 1.5 lb mixed baby potatoes Directions: 1) Preheat your oven to 325 F. Generously salt and pepper your Chuck roast, both sides. I use about a tsp per pound of salt and 1/2 tsp pepper per pound. 2) Warm a dutch oven on medium high heat then melt
1.8K views · 21K reactions | The Fluffiest Challah From Scratch🌟Start to Finish! This is my go-to recipe for soft, golden, perfectly braided challah. It’s beginner-friendly, no bread flour needed, and includes all the little tips that make a big difference🍞✨ Note: This makes 3 loaves, not enough for hafrashat challah with a blessing. If you’d like to make the blessing, simply double the recipe. Mixer link is in my story. Ingredients * 1000g (7½–8 cups) all-purpose flour (yes, all-purpose—trust me) * 2 tbsp (27g) active dry yeast * 3 tsp (30g) salt * ½ cup (118g) sugar * ½ cup (120ml) neutral oil * 2½ cups (590ml) lukewarm water Instructions 1. No yeast proofing needed. I skip that step—just mix everything straight into the bowl except the water. 2. With the dough hook on low, slowly stream in the water while mixing. Once combined, knead in the mixer for 12–15 minutes.
Why? Long kneading builds gluten, which gives the dough its signature stretch, structure, and softness.
3. When it’s ready, the dough will be smooth, elastic, and moist—not sticky or dry. 4. Tuck and roll into a ball with a smooth dome, place it back in the bowl, drizzle with a bit of oil, and cover. 5. Let it proof for 1½–2 hours in a warm spot until doubled in size and fluffy. 6. Divide into 12 equal balls (about 150g each) for 3 loaves with 4 strands each.
Rest the balls for 30 minutes—this relaxes the gluten and makes braiding easier.
7. Roll each ball into a 14-inch strand, tapered at the ends. Braid your challah (4-strand method: two out, one in the center—alternating sides). 8. Add your favorite toppings—classic sesame, Jerusalem sesame crust, or flour-dusted “bride” challah. 9. Final proof for 30–40 minutes, covered. The dough should jiggle slightly when it’s ready to bake. 10. Brush with egg wash, bake at 350°F (175°C) for 35-40 minutes until deep golden brown.
#Challah #HomemadeBread #ShabbatChallah #ChallahRecipe #BreadMaking #shabbatshalom #sivanskitchen | Sivan's Kitchen | Facebook
1.8K views · 21K reactions | The Fluffiest Challah From Scratch🌟Start to Finish! This is my go-to recipe for soft, golden, perfectly braided challah. It’s beginner-friendly, no bread flour needed, and includes all the little tips that make a big difference🍞✨ Note: This makes 3 loaves, not enough for hafrashat challah with a blessing. If you’d like to make the blessing, simply double the recipe. Mixer link is in my story. Ingredients * 1000g (7½–8 cups) all-purpose flour (yes, all-purpose—trust me) * 2 tbsp (27g) active dry yeast * 3 tsp (30g) salt * ½ cup (118g) sugar * ½ cup (120ml) neutral oil * 2½ cups (590ml) lukewarm water Instructions 1. No yeast proofing needed. I skip that step—just mix everything straight into the bowl except the water. 2. With the dough hook on low, slowly s
Minoo Mahdavian 🍋 on Instagram: "The perfect meal prep bread! 😍 These 5 ingredient Yeast Bagels that come together in one hour 🤤 And you can make them with whatever toppings you like for the whole week! SAVE this recipe and follow @minoomakesstuff for episode 3 of made from scratch💛 Here’s how to make these 5 ingredient Yeast Bagels at home 👇🏻 1. In a bowl, combine 5 cups AP flour, 2 tsp salt, 1 1/2 tbsp yeast and 1 tbsp sugar. Add in 1 3/4 cups of warm water, and mix until a shaggy dough forms. 2. Transfer to a floured flat surface and knead for 5-7 minutes until a soft and smooth dough forms. Cut your dough into 12 pieces for a dozen bagels. 3. Bunch each piece of dough into a ball by flattening the piece, then pulling all the sides into the middle and smoothing into a ba
Sivan's Kitchen on Instagram: "Another winning brisket recipe to add to my Shabbat roasts✨ Can be made ahead and frozen, i usually prepare on Thursday, slice my brisket, add potatoes , and final bake on Friday. Can be made using any choice of meat roast 💯 Ingredients: •2.5 pound Teva brisket •2 large onions •1 large red pepper •1/4 cup oil plus 4 tbsp. for sautéing •1 tbsp. sweet paprika •1 tbsp. salt •1/2 tbsp. black pepper •1/2 tbsp. garlic powder •1/2 tsp. Turmeric powder •3 cups water •about 4 golden/yellow potatoes •parsley for garnishing Directions: 1. Peel and slice onions into half moon shapes. 2. In an oven-safe pot or cast-iron pot, heat oil and sauté onions on medium heat until translucent and light in color. 3. Add sliced red pepper and continue sautéing unti
Sivan's Kitchen on Instagram: "Mouthwatering Shabbat Roast🥩 with Flavorful Mushrooms🍄🟫🍄🟫🍄🟫 I’m always trying new ways to change up my Shabbat roast, and this one is definitely at the top of my list. You can use any cut of meat you prefer, even minute steak works great! My 5 quart cast iron skillet is perfect for going from stovetop to oven, and you can find it in my Amazon storefront kitchen section (link in bio). Ingredients: •3 lb chuck roast •15 whole garlic cloves •4 tbsp. oil •1 tsp. salt •1 tsp. black pepper •1 tsp. paprika •2 onions •2 whole leeks (use tops too) •1/4 cup Dijon mustard •1/3 cup date molasses (silan) or substitute with maple syrup •1/4 cup onion soup mix (like Lipton) •2.5 cups hot water •15 white mushrooms Directions: Prepare the Meat: Wash and pat d
Grace on Instagram: "i am literally BEGGING you perfect pillowy inside and crunchy outside with a little tang from the buttermilk, so good i could cry🥲 MAKE THESE NOW! RECIPE: 60g (1/4c) water 6g (2tsp) yeast 15g (1tbsp) honey 315g (1 & 1/4c + 1tbsp) buttermilk 43g (3tbsp) butter, melted 312g (2.5c) AP flour 120g (1c) bread flour (can use all AP if you don’t have any!) 12g (1.5tsp) salt Combine warm water, honey and yeast. Let yeast bloom for 5 min. Add the rest of your ingredients and mix till dough forms. Don’t knead! Put it in a greased bowl and set it aside for minimum 1 hour. Turn dough out onto a floured surface and gently shape into a square. Cut out 8 even pieces. Tuck in the corners and gently shape into a ball. It will be sticky! Use extra flour when necessary. Preheat ove
hotoffthestoever on Instagram: "One pot meal. Miso. Ginger. Short ribs that hit harder than they should—emotionally, spiritually, flavorfully. Ingredients • 2–3 lbs boneless short ribs (or chuck roast) • Salt & pepper to taste • Neutral oil for searing • 1/3 cup miso paste • 1/4 cup tamari or soy sauce • 1/3 cup honey • 2 tbsp rice vinegar • 200 ml sake (or dry white wine / broth) • 3 cloves garlic, crushed • 2–3 tbsp fresh ginger, grated • 4 scallions, sliced • 2–4 cups low-sodium beef stock (just enough to cover meat) • Optional: cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) Instructions 1. Sear the Meat – Season short ribs with salt and pepper. Sear in oil on all sides until well browned. Remove and set aside. 2. Sauté Aromatics – In the same pot, cook garlic, ginger, and
Vanessa Loy-Mehri on Instagram: "You’re still making rib biriyani in two pans? This one pot version saved me 3 dishes, 2 hours and my last bit of sanity 😅 Ingredients For the Ribs: 1.5 kg beef or lamb ribs 1 bulb garlic, peeled and smashed 2 tsp whole cumin seeds 1 tbsp coriander powder 1 tsp cinnamon powder 4–5 whole cardamom pods ½ tsp chili flakes (adjust to taste) ½ tsp whole black peppercorns Salt to taste (preferably Himalayan salt by Al Wali brand) 4–5 whole cloves 2–3 tbsp olive oil 2 medium onions, sliced 1 small bunch fresh coriander (stems and leaves), chopped 2 tbsp tomato paste 2 tbsp vinegar (white or apple cider) Water (enough to cover the meat) For the Rice: 2 cups basmati rice, washed and soaked for 20 minutes لحم الضلوع: ١.٥ كجم ضلوع لحم بقر أو غنم رأس ثوم، مقشّر مد
Meliz Berg on Instagram: "ETLI GÜVEÇ (LAYERED ONE-POT SLOW-COOKED BEEF & VEGETABLES): Ok, what are you having for dinner tonight, because you know as soon as my big casserole dish comes out, there’s some serious one pot delicious goodness coming your way. Think of this as the lazier, easier (if that’s even possible) sister version of Yanyana Tavası. The concept of Tava is very similar to Güveç, the only difference being that the latter is layered into a deep clay pot, weighted down, with the meat at the bottom, rather than spread out into a large round metal baking tray. It’s the perfect dish for long, lazy weekends due to the slow-cooking methods, but it makes a good, hearty midweek meal too. Recipe is on my blog (link in bio - it’s quite an old one, so search for “ETLI GÜVEÇ (LAYERED O
Itay Edri on Instagram: "תבשיל בשר וארטישוקים שלחתי את אשתי למעדני גורמה, אמרתי לה תביאי מה שבא לך משם תגשי לירקן תביאי מה שבא לך: היא הביאה בשר אונטריב חתוך לקוביות , ארטישוקים מנגולד וככה נולד התבשיל הזה ותקשיבו זה כל כך טעים, קל ופשוט אתם חייבים לנסות! קילו וחצי אונטריב חתוך לקוביות 6 ארטישוקים עלי מנגולד לימון רבע כוס שמן זית לימון אחד חתוך 6 שיני שום פרוסות בצל קצוץ לקוביות כפית שטוחה כורכום 2 כפיות מלח כפית פלפל גרוס מקלפים את הארטישוטקים שמים במים עם לימון וחותכים לרבעים, בסיר רחב שמים שמן זית ופלפל גרוס, צורבים את הבשר טוב מכל צדדיו מוסיפים בצל, שום, צורבים היטב עד להזהבה, מוסיפים כורכום, מלח עלי מנגולד,לימון ללא קליפה פרוס,רבעי ארטישוקים ומים עד לכיסוי מביאים לרתיחה ומנמיכים את האש 3 שעות בתאבון! בשיתוף מוממן @maadaney_gorme #meat #מתכונים #ארטישוקים"
Maryam on Instagram: "BEEF MARINADES • IT’S ALL ABOUT THE PREP• Ramadan Series • Prep Week- BULGOGI • CARNE ASADA • CHIMICHURRI • + GARLIC + HERB • using top sirloin for all of them 🤎This one is truly the ULTIMATE PREP (or a continuation of it if you’ve seen the chicken version) when it comes to Ramadan. Especially for all the working moms + dads. Students + for those emergency days. Get the prep done now and watch how these come in handy! And when you lay them flat to freeze they defrost so quick! ***each bag has about 1.5 lbs of cubed meat *** tip- best to add oil last then mix 🤎BULGOGI: 1/2 cup oil, 3/4 cup soy sauce, 2 tbsp sesame oil, 1 tsp minced garlic, 1/4 cup chopped green onion, 1 tsp black pepper, 6-7 tbsp brown sugar, 2 tbsp rice vinegar, 1.5 tsp salt. Mix well 🧡CARNE
Arash Hashemi on Instagram: "@shredhappens Crispy Cheesy Carne Asada Tacos Im sure I broke some traditional rules here, but these ribeye bites came out amazing and were perfect inside lowcarb tortilla with some cheese and guac. I added some shredded cheese on the outside base of the lowcarb tortillas and they came out amazing. The bites are amazing and can be used for all kinds of meals throughout the week, so feel free to make more to have easy protein. ***Remember, comment COOKBOOK below, and I’ll DM you the link to pre-order my upcoming cookbook, plus you get a bonus ebook immediately with 30+ recipes. Here is how to make them: . Ingredients: * 2 lbs ribeye, skirt, or fav cut of beef * 3 minced garlic cloves * 2 limes juiced * 1 orange juiced * 1/4 cup Soy or Tamari sauce * 2 tbsp
Ohad Yosef | אוהד יוסף on Instagram: "אושפלו של הביוקר!!! מצרכים: 3 כוסות אורז עגול מושרה במים כחצי שעה קילו שפונדרה טרי חתוך לקוביות קטנות 2 גזרים קלופים חתוכים לגפרורים 2 בצלים גדולים קצוצים דק רבע כוס שמן זית כפית מלח כף זרעי כמון מעט פלפל שחור גרוס הכנה: 1. ממליחים ומפלפלים את קוביות הבשר היטב עם מלח ופלפל 2. בסיר גדול ועמוק עם רבע כוס שמן זית מטגנים את הבשר לסגירה והשחמה מכל צדדיו ומוציאים מהסיר. 3. באולו הסיר מוגנים בצל וזרעי כמון כ5 דקות עד שהבצל מתחיל להזהיב 4. מוסיפים את הבשר, מערבבים ומכסים במים עד גובה הבשר. 5. סוגרים ומבשלים כשעה על אש בינונית עד שהבשר מתרכך. 6. כעבור שעה מוסיפים את הגזר בשכבה אחת ועליו את האורז, מפזרים מעל כפית שטוחה מלח ופלפל שחור גרוס ומכסים במים עד טיפה מעל האורז. 7. מרתיחים עד שהמים יורדים מגובה האורז 8. עושים חורים עד התחתית בעזרת כף עץ בכמה מקומות ב
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