Samira El Khafir

07/04/2026

Mini Cheeseburger Sliders 🍔
School holidays = I'm hungry every 20 minutes
Full recipe below in Arabic and English
Ingredients:
Mini slider buns (pre-bought)
300g minced beef
1 onion, finely diced
Gherkins, finely diced (as much as you like)
Olive oil
Salt
Cracked black pepper
Onion powder
Garlic powder
Tomato sauce (ketchup)
Mustard (optional)
Burger cheese slices
Method:
Slice your slider buns in half and set aside.
Heat a little olive oil in a pan and cook the minced beef until browned.
Season with salt, cracked black pepper, onion powder, and garlic powder.
Add the finely diced onion and gherkins, toss through just to soften (no need to colour).
Add a squeeze of tomato sauce and mustard (optional) — this keeps the meat juicy and flavourful.
In a tray, place the bottom half of the buns.
Layer with burger cheese first (this stops the bread from going soggy).
Add the mince mixture evenly over the top.
Add a little more sauce if you like, then another layer of cheese.
Place the top buns on, cover with foil.
Bake until the cheese is melted and the tops are lightly crispy.
Serve immediately and enjoy:
عيش سلايدرز صغير (جاهز)
٣٠٠ جرام لحمة مفرومة
بصلة واحدة متقطعة صغير جدًا
خيار مخلل متقطع صغير (على حسب الرغبة)
شوية زيت زيتون
ملح
رشة فلفل أسود
رشة بصل بودرة
رشة ثوم بودرة
كاتشب
مستردة (اختياري)
شرائح جبنة برجر
الطريقة:
اقطعي عيش السلايدرز نصين وحطيه على جنب.
في طاسة على النار، حطي شوية زيت زيتون ونزّلي اللحمة المفرومة.
سيبيها تستوي كويس، وبعدين تبّليها بملح، فلفل أسود، بصل بودرة وثوم بودرة.
ضيفي البصل المتقطع والمخلل وقلّبيهم مع اللحمة بس لحد ما يطروا (من غير ما ياخدوا لون).
حطي شوية كاتشب ومستردة (اختياري) وقلّبي — ده بيساعد يخلي اللحمة طرية وطعمها حلو.
في صينية، رصّي نص العيش من تحت.
حطي طبقة جبنة الأول (علشان العيش ما يطرّيش).
بعد كده وزّعي اللحمة فوق الجبنة.
ممكن تزودي شوية كاتشب ومستردة تاني لو حابة، وبعدين طبقة جبنة كمان.
حطي نص العيش اللي فوق، وغطّي الصينية بورق فويل.
دخّليها الفرن لحد ما الجبنة تسيح والعيش ياخد لون خفيف من فوق.
قدّميها سخنة وبالهنا والشفا 😍

05/04/2026

Take a look inside my chocolate crunch cake 🍫🤤
Chocolate lovers, this one’s for you.
You can find my cakes — Melbourne only.

01/04/2026

Golden, crispy, syrup-kissed kataifi pistachio ci**rs 🌿✨ the perfect little bite of crunch, sweetness, and nostalgia.
Recipe:
You can use any filling of your choice — I had some leftover pistachio and kataifi, so that’s what I used.
Cut your filo pastry into four so you have smaller rectangular strips. Place one rectangle in front of you and lightly drizzle with ghee.
Lay a chopstick along the edge of the filo, fold the top flap over it, then add your filling. Roll the pastry over the chopstick, then gently scrunch the sides toward the centre to create that signature shape. Carefully slide the chopstick out.
Place each cigar into a lined baking tray.
Bake at 180°C until golden and crispy on both top and bottom.
Sugar syrup:
In a saucepan, combine:
1 cup sugar
1 cup water
Add a squeeze of lemon juice, a cinnamon stick, and a strip of lemon peel. Bring to a boil, then let it simmer and reduce until slightly thickened (before it starts to colour).
Once the ci**rs are baked, pour over a thin layer of the hot syrup while they’re still hot — this keeps them light and not overly sweet.
Allow them to cool completely… then enjoy every crispy, syrupy bite 🤍

01/04/2026

01/04/2026

Fresh drop Just Ripe Northland Preston, and Westfield Airport West, we doubled the stock for your long weekend. Heading before we sell out.

29/03/2026

Let’s make tabouleh 🌿
No spring onion? No problem—use any onion you’ve got.

Flat leaf parsley
Onion
Tomato
Mint
Fine burghul
Lemon
Salt
Olive

24/03/2026

Fresh drop just landed at Northland this morning to

F16/50 Murray Rd, Preston VIC 3072

Scoop cookie tray
Crunch Cake
Pistachio Kataifi mud cake
LOADED Nutella cookie with pistachio kataifi
Every single time I restock… you guys wipe me out in 24 hours.
So let’s play a game — how long is this batch gonna last?

Tag me when you get your hands on them so I can share the love 💛

18/03/2026

My dessert range has dropped in at Just Ripe
Northland shopping center
50 Murray Rd, Preston VIC 3072
And Just ripe
29-35 Louis St, Airport West VIC 3042
Limited stock available don't miss out.

16/03/2026

MELBOURNE

My new dessert range is officially hitting the shelves at Just Ripe Northland & Just Ripe Westfield Shopping Centre this Thursday!
We did a little soft launch last week and everything sold out in a few hours 🤯
Round two is coming… so get in quick before they disappear again.

14/03/2026

Cashew Baklava Nests (Ash el Belbol)
Golden, crispy phyllo nests filled with a delicate cashew baklava filling and soaked in fragrant orange blossom syrup.
Ingredients
Phyllo Pastry
1 pack phyllo pastry
Ghee (melted)
Cashew Filling
2 cups raw cashews
2 tsp flour
2 tsp sugar
Sugar Syrup
2 cups sugar
1 cup water
1 cinnamon stick
1 tbsp orange blossom water
Squeeze of lemon juice
Method
Prepare the filling
Blend the cashews, flour and sugar until finely ground.
The mixture should be fine enough to hold when pressed in your hand without crumbling.
Prepare the nests
Cut the phyllo pastry sheets into four equal strips.
Sprinkle 1 teaspoon of the cashew filling along the strip.
Lightly drizzle with melted ghee.
Place a chopstick at the top edge of the pastry and fold the pastry over it.
Roll the pastry downwards, leaving a small flap at the end unrolled.
Scrunch both sides of the pastry towards the centre to create the signature crinkled texture.
Carefully slide it off the chopstick.
Rotate it into a nest shape, pinch the ends together and press the flap into the centre to secure it.
Add a small spoon of the cashew mixture into the centre of the nest.
Bake
Arrange the nests in a baking tray.
Drizzle generously with melted ghee.
Bake at 180°C on the lower rack until golden and crispy all over.
Prepare the syrup
While the pastry bakes:
Add sugar, water and cinnamon stick to a pot.
Bring to a boil.
Add orange blossom water and lemon juice.
Simmer until slightly thickened and reduced by about half, just before the syrup begins to colour.
Finish
When the pastry comes out hot from the oven, pour the hot syrup directly over the nests.
Allow them to rest and cool completely in the tray before removing so they absorb the syrup properly

08/03/2026

Seafood soup Simple comforting, and packed with flavour.
RECIPE BELOW
Ingredients
For the broth
Fish bones
Prawn heads & shells
1 onion, halved
1 mild chilli
2 garlic cloves
1 tsp peppercorns
1 tsp salt
2 bay leaves
Juice of ½ lemon
Water
For the soup
Neutral oil
Pipis (clams), soaked in salted water 20 minutes and rinsed
Marinara mix (mixed seafood)
1 tsp salt
1 tsp sweet paprika
½ tsp cumin
¼ tsp coriander
Pinch garlic powder
Pinch onion powder
Splash of cream
Parsley (optional)
Method
1️⃣ Make the broth
Sauté fish bones and prawn shells until lightly browned. Add onion, chilli, garlic, peppercorns, salt, bay leaves, lemon juice, and water. Bring to a boil, then simmer until reduced by half. Strain and set aside.
2️⃣ Cook the seafood
Heat oil in a clean pot and sauté pipis. Add salt, paprika, cumin, coriander, garlic powder, onion powder. Add marinara mix and cook briefly.
3️⃣ Finish the soup
Pour in the hot broth and add a splash of cream. Bring to a boil, then simmer for 5 minutes until seafood is cooked.
4️⃣ Serve
Garnish with parsley and enjoy immediately.

03/03/2026

what would you make with this massive snapper?