Anghamelkhalili

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npub12adewyjt5svqmlgv03l4t7m3rm55qfd7359djarlmyk88rfl39eqsymtr3

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anghamelkhalili_at_paper.wf@momostr.pink

Profile Code

nprofile1qqs9wkuhzf96gxqdl5x8cl64ldc3a62qyklg6zkew3lajtrn35lcjusprpmhxue69uhhyetvv9ujumt0d4hhxarj9ecxjmntqyt8wumn8ghj7ct5d3shxtnwdaehgu3wd3skueq0veldh

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Last Notes

2026-09-13 04:57:06 UTC

**Pomegranate Dessert – 10-inch Pan**
###
First Layer (Base):
<li>2 packets of ground biscuits </li>
<li>100g melted butter (half a stick) </li>
<li>1 tablespoon of cream </li>
Mix the ingredients well and press them into a 10-inch pan.
###
Second Layer:
<li>3 cartons of Labneh (or Greek yogurt-style strained yogurt) </li>
<li>1½ cups powdered milk </li>
<li>1 cup sugar </li>
<li>1 teaspoon vanilla </li>
<li>1 carton of cream or 1 packet of Dream Cream or 2 large tablespoons of rich cream </li>
Put all the ingredients in a blender and mix well until combined.
Pour the mixture over the biscuit layer.
Bake in a low-temperature oven for about 10–15 minutes until the layer sets and becomes firm.
Let it cool completely.
###
Third Layer:
<li>Pomegranate seeds (enough to cover the surface) </li>
<li>Strawberry jelly: 
<ul><li>1½ cups very hot water </li>
<li>1 packet of strawberry jelly </li>
<li>1 tablespoon sugar </li></ul></li>
Dissolve the jelly in the hot water with the sugar and let it cool completely (very important).
Spread the pomegranate seeds over the second layer, then pour the cooled jelly over them.
Refrigerate the dessert for at least 4 hours until it is fully set.
https://chuffed.org/project/186653-urgent-assistance-for-angham
https://files.catbox.moe/zgfyw7.jpg

2026-08-15 09:01:13 UTC

**Falafel Recipe (for 1 kg chickpeas – enough for a large family)**
###
Ingredients:
<li>1 kg chickpeas</li>
<li>3 green chili peppers</li>
<li>6 garlic cloves</li>
<li>1 large onion</li>
<li>1 bunch parsley</li>
<li>1 bunch fresh coriander (cilantro)</li>
<li>Salt (to taste)</li>
<li>Ground coriander</li>
<li>Cumin</li>
<li>White sesame seeds</li>
<li>1 teaspoon baking soda (per kg)</li>
<li>Oil for frying</li>
###
Instructions:
<li>Soak the chickpeas 
Soak 1 kg of chickpeas in cold water for a full day (about 12–24 hours). Change the water once or twice if possible.</li>
<li>Drain the chickpeas 
Drain the chickpeas thoroughly.</li>
<li>Grind the mixture 
Place the drained chickpeas in a food processor and add:
<ul><li>3 green chili peppers</li>
<li>6 garlic cloves</li>
<li>1 large onion</li>
<li>1 bunch parsley</li>
<li>1 bunch fresh coriander</li>
<li>Salt 
Grind everything well until you get a cohesive dough-like mixture.</li></ul></li>
<li>Add the spices 
Add to the mixture:
<ul><li>Ground coriander</li>
<li>Cumin</li>
<li>White sesame seeds 
Mix thoroughly.</li></ul></li>
<li>Just before frying 
Add 1 teaspoon of baking soda (per kg) and mix it in well.</li>
<li>Frying 
Heat the oil well. 
Shape the mixture into small balls or patties, then fry them in the hot oil until golden and crispy.</li>
Serve hot with tahini, Arabic bread, and vegetables.
Enjoy!
I hope you will support me; if everyone donates just one dollar, I can raise a lot. https://chuffed.org/project/186653-urgent-assistance-for-angham
https://files.catbox.moe/6b946o.jpg

2026-08-07 18:20:47 UTC

**✅ Orange Cake – Clear & Organized Recipe**
###
Ingredients:
<li>4 eggs (at room temperature)</li>
<li>A pinch of salt</li>
<li>1 teaspoon liquid vanilla</li>
<li>1½ cups sugar</li>
<li>½ cup corn oil (or light vegetable oil)</li>
<li>1 cup orange juice (fresh preferred)</li>
<li>Zest of 1 orange (optional but recommended)</li>
<li>2 cups flour (sifted)</li>
<li>3 packets baking powder (or 3 teaspoons)</li>
###
Method – Step by Step:
<li>Prepare the oven and pan: 
Preheat the oven to 160–170°C (low heat). 
Grease a cake pan with oil or butter and dust lightly with flour, or line it with parchment paper.</li>
<li>Whip the eggs: 
In a mixing bowl (electric mixer preferred), beat the eggs with the pinch of salt and vanilla for about 2 minutes.</li>
<li>Add the sugar: 
Add the sugar gradually (one spoonful at a time) and continue beating on medium speed until the mixture becomes creamy, light in color, and increases in volume (about 5–7 minutes).</li>
<li>Add the oil: 
Pour in the ½ cup of oil gradually while the mixer is running on low speed, and mix until fully combined.</li>
<li>Add the orange juice and zest: 
Add the zest of one orange (only the orange part), then gradually add the 1 cup of orange juice and mix until well incorporated.</li>
<li>Add the dry ingredients: 
Sift the flour together with the baking powder. 
Add them to the batter in 3 batches, folding gently in one direction with a spatula (do not use the electric mixer here so you don’t deflate the air).</li>
<li>Pour the batter: 
Pour the batter into the prepared pan and gently tap the pan to release any large air bubbles.</li>
<li>Bake: 
Place the pan on the middle rack and bake at low heat (160–165°C) for 35–45 minutes (depending on your oven). 
Test with a wooden skewer — if it comes out clean, the cake is done.</li>
<li>Cool: 
Remove from the oven and let it rest in the pan for 10 minutes, then turn it out onto a cooling rack and let it cool completely.</li>
###
Important Tips:
<li>Eggs must be at room temperature so the cake rises properly.</li>
<li>Do not open the oven during the first 25 minutes or the cake may collapse.</li>
<li>For a stronger orange flavor, use the zest of two oranges.</li>
<li>You can soak the cake after baking with a little orange juice mixed with powdered sugar if you like it moister.</li>
https://chuffed.org/project/186653-urgent-assistance-for-angham
https://files.catbox.moe/5ful4q.jpg

2026-07-21 14:24:53 UTC

![Shish Tawook Recipe]
(https://file.garden/al_TwZYMngRo-7kg/shish.jpg)
**✅ Shish Tawook Recipe**
###
**Ingredients:**
<li>1 kg chicken thighs or breasts, cut into cubes, washed and clean</li>
<li>2 tablespoons mayonnaise</li>
<li>2 tablespoons ketchup or tomato paste/sauce</li>
<li>1 tablespoon salt</li>
<li>1 tablespoon chicken bouillon powder (optional)</li>
<li>2 tablespoons Shish Tawook spice mix</li>
<li>1 small teaspoon black pepper</li>
<li>A pinch of sumac</li>
<li>2 tablespoons olive oil</li>
<li>1 tablespoon pomegranate molasses</li>
###
**Instructions:**
<li>Marinade: 
Mix all the ingredients (mayonnaise, ketchup, spices, oil, pomegranate molasses, etc.) with the chicken pieces.</li>
<li>Marinating: 
Cover the chicken well with the marinade and refrigerate for at least 3 hours (preferably longer for better flavor).</li>
<li>Grilling:
<ul><li>Thread the marinated chicken onto wooden skewers.</li>
<li>Grill over charcoal.</li>
<li>Or on a grill pan: Brush the grill with corn oil, arrange the skewers, sear on high heat for the first minute, then lower the heat and cook for about 3 minutes per side (adjust according to heat) until nicely browned on both sides.</li></ul></li>
**Serving Suggestion:**
Serve hot with fresh Arabic bread (pita), garlic sauce (toum), onions, tomatoes, and pickles.
Shish taouk seasoning... its ingredients are chicken seasoning, black pepper, and meat spices. Sumac is optional if you can't find it.
Would you like me to add garlic sauce recipe, make it more detailed, or create a nice formatted version (like PDF)? Just let me know! 🔥
I hope you will support me and help me pay my rent. https://chuffed.org/project/186653-urgent-assistance-for-angham
https://file.garden/al_TwZYMngRo-7kg/shish.jpg

2026-07-06 21:24:18 UTC

**✅ Kibbeh Recipe (for 6 people)**
###
**Ingredients**
####
**Kibbeh Dough:**
<li>1 kg fine bulgur</li>
<li>Hot water (enough to cover the bulgur, do not add too much)</li>
<li>1 medium onion, very finely chopped</li>
<li>1 tablespoon ground coriander</li>
<li>1 teaspoon black pepper</li>
<li>Salt (to taste)</li>
####
**Filling:**
<li>4 medium onions, diced into small squares</li>
<li>500g minced meat (ground beef or lamb)</li>
<li>1 tablespoon salt</li>
<li>1 tablespoon black pepper</li>
<li>3 tablespoons sumac</li>
<li>1 tablespoon pomegranate molasses</li>
###
**Instructions**
**1. Prepare the Dough:**
1. Place the fine bulgur in a large bowl.
2. Pour hot water over it until fully covered (do not add excess water so the dough doesn’t become too soft).
3. Let it soak for a few minutes until softened.
4. Add the finely chopped onion, ground coriander, black pepper, and salt.
5. Transfer the mixture to a food processor and blend until it forms a smooth, cohesive dough. Add a little water if needed.
General steps:
1. Heat some oil in a pan.
2. Sauté the diced onions until soft.
3. Add the minced meat and cook until browned and fully cooked.
4. Season with salt, black pepper, sumac, and pomegranate molasses.
5. Mix well and let the filling cool completely before using.
**3. Shaping the Kibbeh:**
1. Take a portion of dough about the size of a lemon.
2. Roll it into a ball, then hollow it out with your finger to form a thin-walled shell (like a cup).
3. Fill with a suitable amount of the cooled filling.
4. Seal the opening carefully and shape it as desired (oval, round, or flattened).
5. Place the shaped kibbeh on a tray and refrigerate for at least 30 minutes (this helps them hold together during frying).
**4. Frying:**
1. Heat a generous amount of oil in a deep pot or pan over high heat.
2. Gently add the kibbeh pieces.
3. Fry on high heat for about 1 minute until they get a golden color.
4. Then lower the heat to medium-low and continue frying until they are fully cooked inside and crispy golden on the outside.
5. Remove and drain on paper towels to remove excess oil.
###
**Important Tips:**
<li>The dough should be smooth and hold together well. If it crumbles, add a little more bulgur or a sprinkle of flour.</li>
<li>The filling must be completely cold before stuffing.</li>
<li>Refrigerating the kibbeh before frying is very important to prevent them from breaking apart.</li>
<li>You can prepare a big batch and freeze them raw for later use.</li>
Please help me raise the money for rent and my child Omar's school fees. https://chuffed.org/project/186653-urgent-assistance-for-angham
https://files.catbox.moe/xjf9ed.jpg

2026-06-17 19:42:01 UTC

###
**Palestinian Molokhia Recipe (ملوخية – Jute Leaves / Dahon ng Saluyot)**
###
Ingredients (for 4-6 people):
**For the broth and chicken (optional):**
– 1 whole chicken or chicken thighs/breasts
– 1 medium onion
– 3-4 garlic cloves
– 1-2 bay leaves
– Cardamom pods, cloves, cinnamon stick (optional – traditional Palestinian spices)
– Salt + black pepper
– Water (enough to cover the chicken)
**For the Molokhia:**
– 400-600g frozen chopped molokhia (Jute Leaves)
– 4-5 cups chicken broth (or vegetable broth if no chicken)
– Salt to taste
– Pinch of sugar (optional)
**For the Tadka / Tasha (the secret of the flavor):**
– Vegetable oil (4-6 tablespoons)
– 9 garlic cloves
– 1-2 green chilies (according to desired heat)
– Light pinch of salt
**For serving:**
– White rice or rice with vermicelli
– Fresh lemon
– Green onions or pickles (optional)
###
Preparation Steps:
<li>Prepare the broth and chicken (if using):
<ul><li>Wash the chicken well and place it in a pot with the onion, garlic, spices, salt, and water.</li>
<li>Bring to a boil, then reduce heat and simmer until the chicken is fully cooked (40-60 minutes).</li>
<li>Strain the broth and set it aside. You can brown the chicken pieces in the oven or a pan if desired.</li></ul></li>
<li>Prepare the Molokhia:
<ul><li>Heat the broth in a pot until hot.</li>
<li>Add the frozen molokhia directly and stir until it thaws and mixes well.</li>
<li>Add salt and the pinch of sugar.</li>
<li>Let it come to just two quick boils on medium heat, then immediately turn off the heat. Do not over-boil so it keeps its bright green color.</li></ul></li>
<li>The Tadka (Tasha – the flavor booster):
<ul><li>In a small pan, heat the vegetable oil well.</li>
<li>Finely crush the 9 garlic cloves with the green chili(es) (using a mortar & pestle or blender).just two quick boils –> just stir quickly twice</li>
<li>Add the crushed mixture to the hot oil and stir quickly until the garlic turns lightly golden and fragrant (do not burn it).</li>
<li>Pour the hot tadka directly over the molokhia and stir well.</li>
<li>Cover the pot for a few minutes to let the flavors meld.</li></ul></li>
<li>Serving:
<ul><li>Serve the molokhia hot with rice and chicken (if using), with fresh lemon squeezed on top.</li></ul></li>
###
Palestinian Molokhia Tips:
<li>The garlic + green chili tadka is what gives it the distinctive Palestinian flavor.</li>
<li>Rich chicken broth makes a big difference.</li>
<li>If making it vegetarian: use vegetable broth or water + vegetable stock cubes.</li>
<li>Frozen molokhia (Jute Leaves) works excellently and gives a beautiful green color.</li>
I am currently homeless because I cannot afford rent. Please help me in exchange for this prescription.
https://www.chuffed.org/project/185202
https://files.catbox.moe/vf5oqr.jpg

2026-06-03 11:07:07 UTC

I am a mother of two children, doing everything I can to provide a safe and stable home for my family. I never liked asking for help, but my circumstances have pushed me to look for any honest way to secure rent for a home.
That is why I created a food blog where I share my recipes and cooking. I did not do this for luxury or personal comfort. I did it because I am trying to earn money through my own efforts and provide a home for myself and my children.
I know the amount I need may seem large, but the reality is that housing costs are very high. What I am asking for is not a luxury—it is simply a chance for my family to live safely under a roof.
If you are unable to donate, sharing my story or my blog with others would mean a great deal to me and could help me reach someone who is able to help.
Thank you to everyone who takes the time to read, share, or keep us in their thoughts.
https://chuffed.org/project/148450

2026-05-30 18:33:06 UTC

#
Delicious pizza
**✅ Perfect Homemade Pizza Recipe (for 3 people)**
###
**Dough (makes about 3-4 medium pizzas)**
**Ingredients:**
– 1 kg all-purpose flour (or pizza flour)
– 2 tablespoons instant yeast (about 12-14 grams) ← (better than one tablespoon)
– 1 teaspoon sugar
– 2 teaspoons salt
– ½ cup vegetable oil (or olive oil)
– Warm milk (as needed) + warm water (total liquid approx. 550-650 ml)
**How to make the dough:**
1. In a large bowl, mix the flour + salt + sugar + yeast.
2. Add the oil, then gradually add the warm liquid (milk + water) while kneading until you get a smooth, elastic dough (not too dry and not too sticky).
3. Knead by hand for 8-10 minutes or with a mixer for 5-6 minutes.
4. Cover the dough with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours (until it doubles in size).
###
**Pizza Sauce (enough for 3-4 trays)**
**Ingredients:**
– 4 medium tomatoes (grated or finely chopped)
– 2 bell peppers (red + yellow or orange)
– 1 medium onion (thinly sliced)
– 1-2 green hot peppers (optional, according to preference)
– 3 tablespoons olive oil
– 1 teaspoon salt
– 1 teaspoon sugar (to balance acidity)
– 1-2 teaspoons pizza seasoning
– Red chili flakes (optional)
**Pizza seasoning mix:**
– 2 teaspoons oregano
– 1 teaspoon dried basil
– 1 teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon black pepper
– Pinch of cinnamon (optional – secret for great flavor)
**How to make the sauce:**
1. Slice the bell peppers and onion.
2. In a pan, heat the oil over medium heat, add the onion and sauté until soft.
3. Add the bell peppers and hot pepper, stir for 3-4 minutes.
4. Add the grated tomatoes + salt + sugar + pizza seasoning + red chili + 2 tablespoons tomato paste + 1 cup water.
5. Let it simmer on low heat for 15-20 minutes until the sauce thickens slightly.
###
**Final Preparation:**
<li>Preheat the oven to 220-230°C (high heat).</li>
<li>Divide the dough into 3 portions.</li>
<li>Grease the baking tray well with oil (or use parchment paper).</li>
<li>Roll out the dough to your preferred thickness (thin = crispy, thick = soft).</li>
<li>Spread the sauce evenly.</li>
<li>Add a generous amount of mozzarella cheese (or cheese mix).</li>
<li>Add your favorite toppings (pepperoni, mushrooms, olives, corn, etc.).</li>
**Baking:**
– Bake on the middle rack for 12-18 minutes (depending on dough thickness) until the cheese is golden and the edges are browned.
**Tips for best results:**
– For a softer dough, use half milk and half water.
– Let the dough rest for 10 minutes after stretching it, before adding the sauce.
– If the sauce is too watery, add an extra tablespoon of tomato paste.
Support me
https://chuffed.org/project/148450
https://files.catbox.moe/cyvpky.jpg

2026-05-23 08:57:21 UTC

Spinach Flatbread (Stuffed Spinach Bread)
Servings: 2 people (can be doubled)
Preparation Time: 45-60 minutes
Baking Time: 20-30 minutes
###
Ingredients:
Spinach Filling:
1 kg fresh spinach
Juice of 1 lemon
2 tablespoons sumac
1 teaspoon black pepper (ground)
Salt to taste
1 cup olive oil
5 medium onions
Red chili powder / chili flakes (to taste)
Dough:
1 kg all-purpose flour
2 tablespoons cornstarch (or starch)
Salt to taste
Warm water (as needed for kneading)
##
Instructions:
###
Prepare the Spinach Filling:
Wash the spinach thoroughly, then chop it very finely.
Squeeze the chopped spinach well to remove excess water.
Add lemon juice, sumac, black pepper, salt, and olive oil. Mix everything well.
###
Prepare the Onions:
Chop the onions into small squares.
In a pan over medium heat, sauté the onions in a little oil until they become soft and lightly golden.
Add sumac, salt, and black pepper to the onions. Mix well and let the mixture cool completely.
Once cooled, add the onions to the spinach mixture.
Add red chili powder according to your preference and mix all ingredients together.
###
Prepare the Dough:
In a large bowl, mix the flour, cornstarch, and salt.
Gradually add warm water and knead until you get a smooth, elastic, non-sticky dough.
Cover the dough and let it rest for 20-30 minutes.
###
Shaping the Bread:
Divide the dough into medium-sized balls.
Prepare a plate with some oil and a spoonful of cornstarch.
Take each dough ball, dip it in the oil-cornstarch mixture, then roll it out on a surface sprinkled with cornstarch until it becomes very thin.
Cut the rolled dough in half.
Place the spinach filling in a long line along each half.
Roll the dough over the filling (into a long roll or desired shape).
###
Baking:
Preheat the oven to 180°C (350°F).
Place the stuffed breads on a baking tray lined with parchment paper or lightly greased.
Bake from the bottom until the base turns golden.
Then switch to the top grill/broiler until the top becomes nicely golden brown.
###
Tips:
Make sure to squeeze the spinach very well so it doesn’t release water.
The thinner you roll the dough, the crispier the bread will be.
You can adjust the amount of onions or spices according to your taste.
Support me https://chuffed.org/project/148450
https://files.catbox.moe/vedxdg.jpg

2026-05-17 14:05:54 UTC

###
Ingredients:
<li>Clean chicken liver (1 kilo – serves about 4 people)</li>
<li>4 cloves of garlic</li>
<li>Juice of 1 lemon</li>
<li>Hot red chili powder (3 tablespoons) </li>
<li>Salt</li>
<li>1 onion, sliced
 </li>
###
Instructions:
Clean the chicken liver well and place it in a baking tray.
In a small bowl, mix the crushed garlic, lemon juice, and hot red chili powder together.
Pour this mixture over the chicken liver.
Add salt.
Slice the onion and spread it over the mixture (circles or long slices, as you prefer; it gives flavor).
Mix all the ingredients well.
Bake in a medium oven (180°C) for about 30 minutes until cooked and golden.
Serving suggestion: This meal is served with fried potatoes, yogurt (labneh or sour cream), and lemon slices. These sides are eaten together with the liver as a dip.
###
Story
Since I was a child, there was one thing I could never accept no matter what… chicken liver. I used to avoid its smell and taste and refuse to eat it completely.
One day, I felt very dizzy, and my mother took me to the doctor. After the examination, the doctor told her that I needed foods that strengthen the blood, such as meat and chicken liver.
But the problem was that I had hated liver since I was little, so I started thinking of a way to make it more enjoyable for me. Since I love spicy food, I came up with a special idea that changed everything.
Support me here https://chuffed.org/project/148450
https://files.catbox.moe/erxnr8.jpg

2026-05-17 09:33:42 UTC

I’m Angham from Gaza, a mother of two. I lost my home and I am currently living without shelter.
By nature, I am not someone who likes asking people for help, and if it weren’t for the extreme need I’m living through, I would never have created a GoFundMe campaign.
But I had an idea, and I would really love to hear your thoughts about it. I also hope you can help me share this widely so it can reach more people.
I truly love cooking, and I have my own special recipes — recipes that are not available online because they come from my personal experience and creativity.
So I thought, instead of only asking for help, maybe I could share my recipes in exchange for any small amount people are able to give. This way, you would be supporting me while also receiving something made with love and effort from me.
If people like the idea, I’ll start sharing my recipes gradually.
And even sharing this post would mean so much to me ❤️
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