The Vibrant Apron

The Vibrant Apron Home chef preserving traditional recipes, creating easy everyday meals, and experimenting in between!

09/02/2026

jute mallow or Egyptian spinach is a delicious dish that we enjoy all year around. You’ve probably seen it fresh in the Middle Eastern markets, it’s available until the end of October. It’s cooked in so many ways sometimes it’s cooked whole leaves without chopping, sometimes with meat mostly with chicken. I prefer it like a thick soup next to rice and here’s how I make it.

Yields 4-6 servings

4 cups chopped molokhia
1 tbs ghee or olive oil
1 small onion, chopped
8 cups water
1 tbs chicken bouillon
1 Roma tomato cut in half
1 cup chicken broth or pan drippings
1 head garlic, peeled and minced
1 tsp coriander
1 tbs ghee or olive oil
Salt to taste

-in an 8 quart pot sauté the onion with the ghee until translucent add the water, chicken bouillon and salt to taste. Cover and let cook until the onions are soft.
-uncover the pot add the chopped Molokhia and stir well so it doesn’t clump, let cook uncovered you will notice a green foam forming on top, you need to skim that carefully because that’s what makes Molokhia slimy. Once you’ve skimmed most of the foam add the tomato with one cup chicken broth from the pan drippings, cover the pot and let cook on low for 10 minutes.
-fry the garlic and coriander with ghee until golden then add to the Molokhia you should hear it sizzle that’s what we call the (Tasha)
Let cook for another 2-3 minutes uncovered then it’s ready. You can always adjust the thickness of the soup by adding water or chicken broth.
-serve next to rice and lemon juice. In the video I served it next to rice stuffed chicken which I will be sharing with you in the next video.

Note: you can roast chicken and use the pan drippings to make the Molokhia. You can also boil the chicken and cook with the broth then add the chicken to the Molokhia

#ملوخية

09/01/2026

Russian beetroot salad is a wonderful refreshing salad especially if you love earthy flavors. The ingredients are very simple and although it has mayonnaise it’s really not heavy at all! But I had to make it my own and add one extra ingredient, it really took next level and complemented the salad

Ingredients:

3 medium beets
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup walnuts or pecans roughly chopped
2 dates seeded and chopped
2 tbs chopped parsley
Salt and pepper to taste
Extra parsley pecan for garnish

-wash the beats thoroughly from any dirt, then place in a pot and cover with water. Cover the pot bring to a boil then turn down to simmer and cook until you can poke with a knife. Drain and let cool before peeling and shredding.
-the rest is easy, add everything to a bowl adjust the seasoning mix well and enjoy.
-it will last in the fridge for 3-4 days.

08/30/2026

Çılbır Poached Turkish Eggs

1 cup yogurt (room temperature)
1 clove garlic, minced
Salt to taste
3 tbs butter
2 tbs olive oil
3/4-1 tbs Aleppo pepper
3-4 eggs
1 tbs vinegar
Parsley, chopped
Preserved lemon (optional)

-fill a 6 quart pot with water 3/4 of the way, bring to a gentle boil.
-while the water is coming to a boil prepare the yogurt by stirring in the garlic and salt to taste and spread in a plate.
-cook the Aleppo pepper with the butter and olive oil until bubbly and fragrant and set aside.
-once the water comes to a boil add 1 tbs white vinegar and stir.
-to make a poached egg: prepare a plate with a paper towel. Since I’m not experienced with poaching eggs I like to do one egg at a time. Crack the egg in a bowl, stir the water with a spoon to make a vortex effect then slide the egg gently maintaining a gentle simmer. Cook for 2-3 minutes depending on how runny you prefer your eggs, remove with a slotted spoon and place on the paper towel. Repeat again with the rest of the eggs.
-to assemble: place the eggs gently on your prepared yogurt plate warm the Aleppo butter oil and drizzle on top of the eggs and yogurt, garnish with parsley and preserved lemon. Enjoy with warm bread.

08/29/2026

Butterflied chicken drumsticks, probably one of the easiest dinners that I have ever made. You can either grill these or make them in the oven, either way they’re absolutely delicious and juicy and has a smoky flavor.

5 -6 chicken drumsticks
3-4 tbs olive oil
1 tbs paprika
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp all seasoning
1/2 tsp ginger
1/2 tsp turmeric
1/2 tbs salt

-preheat oven to 425 F
-butterfly the drumsticks using a fillet/boning knife. Try to get as close as you can to the bone leaving the back still intact.
-line an oven tray with a wire rack with parchment paper.
-mix the spices, you can go as easy os as heavy with the spices. You should have extra after save it for any kind of meat it’s delicious
-drizzle the drumsticks with olive oil, start with 2 tbs if you think they’re a bit dry add a little bit more.
-rub the spices into the drumsticks, I like to be generous with my spices
-spread the drumsticks on the wire rack bake for 40 minutes making to flip at 20 minutes.
-I served with some Arabic salad and lemon wedges. You can also serve with fries and toom. Enjoy


08/27/2026

I’ve been looking for a fillet/boning knife 🔪 that’s not expensive and will do the job. I came across this knife on Amazon $14.99. I love that it’s a great price, very sharp ergonomically beautiful not too large easy to grip and gets the work done beautifully. It also la chef the rest of my knives set although it’s a different brand.

🔗https://amzn.to/3SYVupZ

08/27/2026

I love fish Crudo so much so I decided to make it for the first time!
Beetroot Cured Salmon Crudo it was sensational and so fresh any one can make it. The only thing I would change for next time is getting a thicker piece of salmon fillet.

Beetroot cured salmon:

1 kilo salmon fillet, skin removed
300g coarse salt
300g granulated sugar
300g raw beets, peeled and shredded
1 small bunch dill, chopped
1 tbs crushed juniper berries (optional)
1 tsp freshly cracked black pepper

-combine salt, sugar, shredded beets, dill, juniper berries and black pepper (mix well)
-cut the salmon fillets so they can fit in your tray. Spread 1/3 of the cure on the bottom of the tray, place the salmon fillets on top of the cure in one layer don’t overlap. Cover with the rest of the cure.
-place another tray on top then wrap tightly with plastic wrap.
-place in the fridge to cure for 18 hrs. This will help to draw out all the moisture from the salmon and give it this red-ruby color
-remove all the cure, rinse with cold ice water and pat dry.
-slice thinly and store in the fridge for 4-6 days, cover any extra tightly with plastic wrap.

Citrus fresh Sauce:
1 small Persian cucumber, seeded and minced finely
1/2 medium shallot, minced finely
Zest from 1 lime
Zest from 1/2 lemon
Juice from 1 lime
Juice from 1/2 lemon
1 tbs ponzu
3 tbs olive oil

-to a bowl add all the ingredients and whisk well, arrange the salmon slices on a platter then spoon the crudo sauce, top with cilantro leaves and enjoy.

08/25/2026

Making Nabulsi cheese couldn’t be easier using this short cut trick, it’s budget friendly and very rewarding. All you need is a bit of patience.

1 block of Queso Blanco (5 lb.)
14 cups water
3/4 cup salt
2 tsp mahleb
1 tsp mastic, lightly smashed

You will need:
Plastic or melamine trays
Cheese cloth or muslin
A stainless steel pot
A large stainless tray
2 wooden spoons one slotted

-rinse the block of cheese under cold water and pat dry.
-make small scores with the knife on top to cut into equal size about. I cut my block into 9 pieces.
-lay the cheese on a large tray (avoid using metal trays) flat and cover liberally with salt on both sides. The salt will help draw out the moisture.
-cover the cheese with a cheese cloth or muslin then with another tray, gather any books you have to use as a weight then place a pot filled with water to add extra weight.
-you will leave the cheese on the counter for 2 days in a shady area, check for water in the tray and drain. On the 2nd day turn each piece of cheese upside down and add more salt if needed, repeat the steps.
-on day 3 you will notice a pale yellow rind forming and there’s no more water coming out and the cheese will harden. Rinse the cheese thoroughly from the salt in cold water and drain. Cut each piece into 6 pieces.
-prepare your cheese cloth pouch with mahleb and mastic. These 2 components are very important don’t skip, that’s what gives the Nabulsi cheese its unique flavor that you can’t find in store bought cheese.
-in a 8 quart stainless steel pot add the water bring to boil then add the salt and mastic pouch. Stir until the salt is dissolved and the water is boiling.
-have a large stainless steel tray next to your pot and 2 wooden spoons. Start adding the cheese one by one to boil, don’t over crowd.
-you will know the cheese is ready once it floats to the surface. Pick it out with the slotted spoon and place on the stainless steel tray flatten each piece with the other spoon while it’s hot and push to the side.
-continue until you finish all the cheese you can also flatten the cheese with your hand while it’s warm arrange on top of each other and let cool completely before placing in sterilized jars. Keep the jars in the fridge until the second day.
-cover the cheese water when it comes to room temperature and let cool until the second day. Skim the white stuff that forms on top.
-start adding the water to the jars straining with a cheese cloth. Add the mastic pouch to one of the jars and you can sprinkle black seed in the others.
-keep in the fridge and enjoy any time.

08/23/2026

Fancy Labaneh balls

If you haven’t heard of labneh yet let me introduce you !! Served every day in the Middle East for breakfast and dinner (as we eat 3 meals a day and dinner is normally as light as breakfast) a delicious spread served over pita bread or slice bread and can be paired with other ingredients.
Essentially it’s strained yogurt that’s found in middle eastern markets. I will show you an easy way to make it, you really don’t have to start from scratch all you need is a high quality middle eastern yogurt (not Greek)
1 tub middle eastern yogurt 32 oz. 1 tsp sea salt Cheese cloth or a sac of any kind as long the material is thin (small pillow case) Extra virgin olive oil Za’atar, sumac, dukkah 1 clean jar Paper towel

-stir the salt in the yogurt, place a sieve on a large bowl and line with a cloth, dump the yogurt smooth it out and cover with the cloth. Place heavy weights on top and let strain for 24 hours on your counter top ( no direct sunlight)
-take out from the cloth and place in an airtight container, leave it in the fridge for another 24 hours
-grab a sterilized jar fill quarter way with olive oil. Roll the labneh into balls and place on paper towel so it would absorb any excess moisture
-let’s get fancy roll the labneh balls in za’atar, sumac and dukkah it adds so much to the flavor or you can leave it plain. Place in an airtight jar fill with olive oil to the top and enjoy any time

Note: Keep covered tightly all the time
if the olive oil becomes less than the labneh always add more
If you know you will not go through it fast place in the fridge it will last for 2 month

#لبنة

08/22/2026

No recipe here it’s just me Mirvat showing you how to make Bateekh W Jibneh Wrap Watermelon and Cheese Wrap
🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉

08/21/2026

Blueberry Almond Praline Cake is out of this world it’s absolutely delicious and fluffy, bursting with flavor in every bite, saturated in blueberries and don’t get me started on the topping with that perfect crunchy almond praline. You simply have to try it.

Blueberry cake:
1/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 egg
1/4 cup yogurt + 2 tbs (sub with sour cream)
1/2 cup milk
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2 cups blueberries + 1 tbs flour for tossing

*preheat oven to 375F
*butter a 9inch pan and line with parchment paper.
*in a medium bowl cream the butter with the sugar using a hand held mixer until creamy and smooth, add the yogurt and egg and mix until incorporated, add the milk and mix well you will have a very smooth liquid like batter.
*sift the flour with the baking powder on top of the batter, add the salt and mix until incorporated. You should have a thick coffee cake like batter.
*spread the batter into the prepared pan and set aside until you prepare the praline.

Almond praline topping:
1/2 cup salted butter
1/2 cup granulated sugar
2 tbs maple syrup
1 tsp almond extract
1 tbs flour
1 tbs heavy cream
1 cup sliced almonds

*in a pan combine all the ingredients, bring to a bubbling simmer while stirring all the time until the sugar dissolves.
*continue cooking for 3-5 minutes until you get a gooey golden caramel color.
*top the batter with the praline and bake for 40-45 minutes or until a toothpick comes out clean when inserted.
*let cool in the pan for 10 minutes before inverting on a wire rack, let cool completely and serve

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