Falmer

Falmer Ex-Private Chef… DJ… DUMB B**CH
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It’s only cringy till it works

10/06/2026

JEWS AROUND THE WORLD

Episode 19: Ethiopia 🇪🇹 (Doro Wat w/ Injera)

- 1 whole chicken, cut into 8-10 pieces, skin removed
- 1.5 tbsp lemon juice
- 3/4 tsp salt

- 3 large red onions, very finely diced
- 2 tbsp niter kibbeh (or neutral oil)
- 2 tbsp berbere
- 4 garlic cloves, minced
- 1.5 tbsp fresh ginger, minced

- 1/2 cup chicken stock
- 3-4 hard boiled eggs, peeled
- Salt, to taste

1. Wash chicken with lemon & salt. Pat dry, cut small slits into thicker pieces
2. On medium low heat, no oil at first, add red onions and cook for 20-25 mins. Stirring occasionally, it should collapse into a thick paste
3. Add niter kibbeh, add garlic and ginger, cook for 5 mins. Add berbere and bloom gently for 5-7 mins
4. Add chicken pieces, coat thoroughly & simmer for 45-50 mins. Stir occasionally, don’t add stock just yet!
5. Gently pierce the eggs and add them to chicken, simmer for 10-15 mins with lid off. The sauce should be thick, not soupy. If watery reduce for further 10-15 mins
6. Serve on a bed of injera
7. ENJOY

08/06/2026

JEWISH ICONS

SACHA BARON COHEN

MALAWACH, w/ SCHUG, RESEK AGVANIYOT & EGG

Jewish Culture Month celebrates community and creativity within Jewish culture.

Since 16 May, events have taken place across the UK, spanning food, comedy, art, architecture, fashion, music and much more.

The inaugural Jewish Culture Month ends on 16 June; check out jewishculturemonth.org.uk and

- 500 grams plain flour
- 300 milliliters warm water
- 1 teaspoons sugar
- 1.5 teaspoons salt
- 150 grams unsalted butter, very soft (or clarified butter)
- 4 large eggs
- 1 bunch cilantro
- 1/2 bunch parsley
- 2-3 green chillies
- 2-3 garlic cloves
- 1 tsp cumin
- 1 tsp ground cardamom
- 1/2 tsp ground coriander
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 3 ripe tomatoes
- 1-2 cloves garlic
- 2 tbsp olive oil
- Salt and pepper, to taste

1. Combine flour, sugar, salt. Gradually add water and mix until soft dough forms. Knead for 8-10 mins. Cover with damp cloth and rest 1 hour
2. Add jalapeño peppers, cilantro, parsley, garlic, cumin, cardamom, caraway seeds, lemon & salt. Drizzle in olive oil and pulse to a chunky paste
3. Place 4 eggs in a saucepan of boiling water and cook for 11 mins. Remove and place in ice water bath. Peel, then set aside
4. Grate tomatoes on the side of grater into a bowl, discard the skins. Season with salt, olive oil and garlic. Let side for 10 mins
5. Divide rested dough into 4 equal balls. On unfloured surface roll beachball into a very thin round, and smear generously with very soft butter. Fold the sides in toward the centre, then roll into a tight coil like a cinnamon roll. Flatten cover and rest 20 mins; then re-roll each coil into a flat disc about 20cm wide
6. Heat heavy frying pan over medium-high heat, add small k**b of butter fry each malawach 3-4 mins each side, repeat with each and add butter in between
7. Serve hot immediately with resek, schug and egg
8. ENJOY

05/06/2026

THE TRUTH… THE WHOLE TRUTH… AND NOTHING BUT THE TRUTH

KNAFEH BOUREKA

- 8 phyllo pastry sheets
- 80g unsalted butter, melted
- 100g kataifi (shredded filo) pastry
- 200g akkawi or mozzarella cheese, grated
- 150g ricotta cheese
- 2 tbsp caster sugar
- 1 tbsp orange blossom water
- 1 egg yolk, for egg wash
- 1 tbsp milk, for egg wash
- 1 tbsp sesame seeds
- 150g caster sugar (for syrup)
- 120ml water (for syrup)
- 2 tsp orange blossom water (for syrup)
- 1 tsp lemon juice (for syrup)
- 30 grams crushed pistachios, to garnish

1. Make syrup… combine caster sugar & water in a small saucepan over medium heat, stirring until sugar dissolves. Bring to gentle boil, then simmer for 5 mins. Remove from heat and stir in 2 tbsp orange blossom water and lemon juice, set aside to cool. Syrup must be cold before pouring on hot pastry
2. Roughly chop kataifi. Melt 20g butter in frying pan over medium heat and toast kataifi, tossing frequently until golden and fragrant. Remove from heat and cool
3. If using akkawi cheese, soak grated cheese in cold water for 30 mins then drain and pat dry. If not grate mozzarella, add to a bowl with ricotta, caster sugar and orange blossom water, then fold it toasted kataifi
4. Preheat oven to 350 degrees Fahrenheit (200 degrees celsius // 180 degrees celsius fan). Line a baking tray with parchment paper, keep filo sheets with damp tea towel as you work on them
5. Lay one sheet of phyllo pastry on work surface, brush generously with melted butter, lay second sheet on top and brush again. Cut the double layered sheet into 3 rectangle vertical steps (8-9cm wide). Place 2-3 tbsp of filling in top corner of the strip (leave a 2cm border on all sides of the filling)
6. Fold the top corner down diagonally to form a triangle. Keep folding the triangle down the length of the strip like a flag fold. Tuck the remaining strip underneath the triangle, place flat-side down on tray
7. Place bourekas seam side down on the prepared tray. Whisk together 1 egg yolk with milk and brush over the top. Sprinkle with sesame seeds and bake for 20-25 mins till golden and crisp
8. As soon as bourekas come out, pour syrup over and serve im

04/06/2026

JEWISH ICONS…

GOLDA MEIR (FORMER PRIME MINISTER OF ISRAEL)

HER ACTUAL ‘CHICKEN SOUP RECIPE WITH KNEIDLACH’

- 1.8 kilograms whole chicken
- 3 carrots, cut into large chunks
- 3 celery stalks, cut into large chunks
- 1 large onion, peeled and left whole
- 1 cups fresh parsley, whole sprigs
- 2 tsp salt
- 1 tsp black pepper
- 1 pinch paprika
- 3L cold water, to cover
- 3 matzos (unleavened bread sheets)
- 1 medium onion, finely diced and fried golden
- 2 tbsp neutral oil
- 2 tbsp fresh parsley, finely chopped
- 2 eggs, beaten
- 4 tbsp matzo meal, for binding
- 1 tsp salt
- 0.5 tsp black pepper

1. Place whole chicken into large pot with carrots, celery, onion parsley and cover entirely with cold water. Bring slowly to boil
2. Once boiling, skim off scum that floats will clear and droop temperature; simmer for 2 hours
3. Once clear, add salt, pepper and paprika… leave to simmer and let it do its thing
4. Soak the matzos in cold water for 10 mins, then squeeze out every drop of water with your hands until the matzo is dry
5. In a small pan, fry 1 medium onion with oil until deeply golden. Add fried onions to a bowl, with squeezed matzo, parsley, eggs, salt, pepper and matzo meal (add tbsp one at a time and mix in before adding the next!) it should be firm but not dry. Rill into small balls and let rest for 1 hour in the fridge
6. Strain the soup, you should be left with beautiful golden broth. Return it to the port and bring to a boil. Remove chicken meat from bones and skin and set aside in a separate bowl
7. After the kneidlach have rested, drop the balls one by one into the boiling soup. DON’T STIR! Rescue to a simmer, partially cover and cook for exactly 30 mins
8. They will swell and float to the top, don’t lift the lid during the cooking process
9. Ladle the broth into deep bowl, add kneidlach per bowl, add chicken meat and few vegetables from broth
10. ENJOY

“ISRAEL EXISTS NOT BECAUSE THE WOLRD WANTED IT TO, BUT BECAUSE JEWS DECIDED THEY WOULD NO LONGER WAIT FOR THE WORLD’S PE...
02/06/2026

“ISRAEL EXISTS NOT BECAUSE THE WOLRD WANTED IT TO, BUT BECAUSE JEWS DECIDED THEY WOULD NO LONGER WAIT FOR THE WORLD’S PERMISSION” - Golda Meir

01/06/2026

JEWS AROUND THE WORLD

Episode 18: Ladino Speaking Pure Sephardim Jews // ספרדים טהורים (Keftas de Prasa)

JEWS THAT MOVED FROM SPAIN (THEN EXPELLED), TO PORTUGAL (THEN EXPELLED), TO BALKAN COUNTRIES TO ISRAEL

- 4-5 leeks, thinly sliced
- 250g beef mince
- 2 eggs
- 1 tsp fine salt
- 0.5 tsp pepper
- 1 potato, mashed

- 1.5 cups cornmeal breadcrumbs // panko breadcrumbs
- 3 eggs

- Oil, for frying (optional)

1. Cut potato into small pieces and place in a pot, fill with cold water and bring to boil until the potatoes are fork tender and knife goes in easily
2. Drain and mash with a potato ricer into a bowl
3. Slice the leeks, cook them in a pan over medium heat with olive oil until they’ve sweated down for around 4-5 mins. Remove from heat and let cool down
4. Once cooled, squeeze out as much liquid as possible from the leeks, then add the squeezed leeks into the same bowl with riced potato in it
5. Also add eggs, salt, pepper and minced beef. Mix everything until evenly combined
6. Take a tbsp of mixture and shape the mixture into small patties (NOT FLAT!). Dip each patty into the beaten egg mixture then into the panko breadcrumbs and lay on a baking tray lined with baking paper, and sprayed with oil. Repeat for all of the mixture
7. Lay them evenly on a baking tray and bake them on 220 degrees celsius for around 15-20 mins, keep an eye on them, then flip and cook for a further 10-15 mins. You want them golden brown
8. OR… you can either fry them in oil in a pan until golden on both sides and drain on a paper towel… we did the healthy version x
9. ENJOY

31/05/2026

✡️ JEWISH ICONS ✡️

EPISODE TWO: AMY WINEHOUSE

SALT BEEF SANDWICH, HOMEMADE PICKLES, COLESLAW

- 500g flat brisket
- Water, to cover fully
- 1 onion, quartered
- 3 garlic cloves
- 1 tbsp peppercorns
- 1 bay leaf

- 4 small cucumbers, sliced into coins or spears
- 200ml white wine vinegar
- 200ml cold water
- 1.5 tbsp fine salt
- 1 tbsp caster sugar
- 4 garlic cloves, thinly sliced
- 1 bunch fresh dill
- 1 tbsp black peppercorns
- 1 tsp mustard seeds

- 1/2 white cabbage head, thinly sliced
- 1/2 red cabbage head, thinly sliced
- 1/2 carrot, thinly julienned
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 0.5 tbsp sugar
- 0.5 tbsp dijon mustard
- 1/2 tsp salt
- Fresh black pepper, to taste

- 2 slices Rye bread, toasted
- English mustard, thinly spread

1. Place brisket in large pot and cover with water. Bring to boil and boil for 20-25 mins. Once finished, add: onion, garlic, peppercorns, bay leaf and boil for another 20-25 mins. Remove and let rest for 5 mins before slicing
2. Add cabbage and carrots to a bowl and add mayo, dijon, apple cider vinegar, sugar, salt and pepper. Thoroughly mix to combine
3. Add cucumbers to a glass storage jar, with dill and garlic
4. In a small saucepan, add vinegar, cold water, sugar and salt, bring heat up gently until salt and sugar dissolved. Let cool down and then add to glass jar with cucumbers. Then add mustard seeds and peppercorns. Leave to pickle for minimum of 30 mins, longer the better
5. Assemble sandwich
6. ENJOY

29/05/2026

THE REAL REASON WHY I WEAR THIS APRON…

ALSO… ISRAEL SHIPPING IS BACK LIVE ON MY WEBSITE FOR THE APRON

27/05/2026

JEWS AROUND THE WORLD

Episode 17: Brazil (Cuscus Nordestino com Charque)

- 400 grams charque or salt beef
- 2 cups flaked pre-cooked cornmeal (flocão de milho pré-cozido)
- 0.8 cups (180ml) warm water
- 0.5 tsp salt
- 2 tbsp neutral oil
- 1 white onion, finely sliced
- 3 garlic cloves, minced
- 0.3 tsp black pepper
- 0.3 cups fresh coriander or parsley, roughly chopped
- 150g queijo coalho (or halloumi), sliced

1. Cut charge or substitute for salt beef into large chunks. Place into a pot with bay leaf, garlic and peppercorns… cover with cold water and bring to boil. Scrape the scum off the top and cook for 20-25 mins
2. Drain the cooked charge / salt beef and let cool slightly. Using two forks or with hands, shred the meat into rough strips. Set aside
3. In a large bowl, combine flaked pre-cooked cornmeal with 0.8 cups warm water with salt and mix with hands or a fork until the meal clumps when pressed… it should hold its shape but not too watery or sticky. Let rest for 5 mins
4. Heat oil in a frying pan over medium-high heat. Add onions, and cook for 5 mins. Add garlic and stir for 1 minute. Add shredded salt beef, stir everything together and cook for further 5 mins, season with black pepper and adjust to taste
5. Line steamer mould with baking paper and oil the sides of the pan generously with oil. Scoop in about half of the corneal mixture and press down firmly with hands, making sure it goes up the sides
6. Scoop in salt beef and onion mixture into the well in the middle… don’t overfill it. Leave about a 1cm gap from the corneal wall
7. Cover with the remaining cuscus onto of the beef and press down firmly so it seals everything in. Press down pretty firmly so the two layers bond together… which is important so it doesn’t fall apart when you flip it
8. Cover the top tightly with foil and crimp the edges, then place a lid on top and steam for 20 mins
9. After it’s cooked, run a knife around the edges so it’s more loose. Place a lid on top and flip it over it should slide out and you’ll have dome with hidden beef inside
10. ENJOY

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