Meliz Cooks

What kind of content does Meliz Cooks make?

Meliz Cooks shares vibrant cooking tutorials and mouthwatering recipes across TikTok and Instagram. Her content centers on delicious Turkish and Mediterranean dishes, from hearty stews and tray bakes to fresh salads, often highlighting chicken, lamb, and seasonal vegetables. Brands will appreciate her clear, step-by-step instructions and helpful meal prep tips, all presented with an approachable and inspiring tone.

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A twist on my “Yanyana Tavası” with chicken legs. Full recipe on my blog. Link in bio.

Serves 6

3 tablespoons olive oil
2 tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste)
50ml milk
1 tsp paprika
1 tsp smoked paprika
1 tsp ground pul biber
1 1/2 tsp dried oregano
1 tsp dried mint
4 large chicken legs, skin on
1 large unwaxed lemon, finely diced
10 garlic cloves, peeled and left whole
1 1/2 teaspoon sea salt flakes
3/4 teaspoon coarse black pepper
2 onions, peeled and chopped into 2cm pieces
1 large courgette, chopped into 2cm pieces
1 medium aubergine, chopped into 2cm pieces
2 romano/ medium red bell peppers, cored and chopped into 2cm pieces
2 large Charleston/ medium green bell peppers, cored and chopped into 2cm pieces
700g Maris piper potatoes, peeled and chopped into 2cm cubes
4 tomatoes, chopped into 2cm pieces
2 Bay leaves

#chicken #dinner #tava #fyp

Ok, what are you having for dinner tonight because I really think you should be making my twist on my “Yanyana Tavası” with chicken legs instead of diced lamb. Ensure to use a BIG shallow tray for this one so that everything crisps up rather than stewing.

Serves 6

3 tablespoons olive oil
2 tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste)
50ml milk
1 tsp paprika
1 tsp smoked paprika
1 tsp ground pul biber
1 1/2 tsp dried oregano
1 tsp dried mint
4 large chicken legs, skin on
1 large unwaxed lemon, finely diced
10 garlic cloves, peeled and left whole
1 1/2 teaspoon sea salt flakes
3/4 teaspoon coarse black pepper
2 onions, peeled and chopped into 2cm pieces
1 large courgette, chopped into 2cm pieces
1 medium aubergine, chopped into 2cm pieces
2 romano/ medium red bell peppers, cored and chopped into 2cm pieces
2 large Charleston/ medium green bell peppers, cored and chopped into 2cm pieces
700g Maris piper potatoes, peeled and chopped into 2cm cubes
4 tomatoes, chopped into 2cm pieces
2 Bay leaves

Full recipe on my blog. Link in bio. Please make it.

#melizcooks #yanyanatavası #traybake #roastchicken

Ok, let's make this crunchy, creamy, sweet, tangy Brussels Sprouts, Sweet Potato, Seeded Nutty Tahini Salad. The salad keeps perfectly in the fridge for up to 5 days, and I add to my lunches throughout the week and as a side for evening meals. Make a double batch of the dressing and add to salads throughout the week (take the dressing out of the fridge at least half an hour before serving to come up to room temp so it's easier to pour).

Makes 6-8 portions

500g Brussels sprouts, finely shredded
4 medium sweet potatoes, washed, cut into 3cm cubes
2 tbsp olive oil
½ tsp pul biber
½ tsp smoked paprika
1 tsp oregano
Pinch of coarse black pepper
50g mixed seeds (pumpkin, sunflower, golden linseed etc)
50g chopped nuts (walnuts / almonds / pecans / hazelnuts)

For the dressing:

4tbsp tahini (stir well before using)
3 tbsp freshly squeexed lemon juice
4 tbsp cold water
1 tbsp white wine vinegar
1 tbsp honey
2 tsp dijon mustard
1 tbsp extra virgin olive oil
Pinch of sea salt flakes

Preheat oven to 190c fan / 210c. Add the sweet potatoes to a large, shallow baking tray and toss with the olive oil, spices and black pepper. Pop into the oven for 20 minutes.

Add all the salad dressing ingredients to a jam jar, pop on the lid, shake really well until creamy and amalgamated, and leave to one side.

Take the sweet potatoes out of the oven, give them a gentle turn then move them all to one side of the baking tray, ensuring they're all still flat ane evenly laid. Add 1/3 of the shredded Brussels sprouts to the other half off the tray, toss them in the spices in the tray, drizzle over the honey and poop back in the oven on the top shelf until the sweet potatoes and sprouts are crispy and caramelised around the edges. Take out of the oven and allow to cool a little.

Add the remaining shredded sprouts to a large salad bowl, add the seeds, nuts, roasted sweet potatoes and charred sprouts, pour over most of the dressing, stir well , drizzle over the rest of the dressing and serve.

#melizcooks #salad #lunch #dinner #fyp

Who is Meliz Cooks’s audience?

Meliz Cooks' audience is likely comprised of individuals interested in accessible, flavorful home cooking, with a specific focus on Turkish and Mediterranean dishes. Their high engagement rates on both TikTok (4.98% ER) and Instagram (6.95% ER) significantly surpass platform benchmarks, indicating a highly receptive and active community. This suggests strong intent signals for recipe discovery, meal prep ideas, and culinary inspiration, translating to high-quality engagement and potential for brand partnerships seeking to reach an enthusiastic food-focused demographic.

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