Samira El Khafir

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Melbourne, VIC
Samira El Khafir

Masterchef Australia Finalist
Foodie, Travel, Author, Educator
Where there is food, there is love.

14/01/2026

Back on track.

One session at a time.

Building strength inside and out.

Mind first, then your body follows.

This is me choosing myself.

12/01/2026

Salad for On-the-Go
Full recipe below in English and Arabic (Kısır-Style Bulgur Salad)
Why this salad works?
No last-minute dressing
Travels perfectly
Gets better as it sits
Fresh, filling, and full of flavour

Ingredients
½ kg fine bulgur wheat (fine burghul)
2 large tablespoons pepper paste (biber salçası)
3¾ cups (about 900 ml) boiling water
Salt, to taste
½ tsp paprika
¼ tsp cumin
¼ tsp black pepper
Optional:
Pinch of chilli flakes
Drizzle of pomegranate molasses
After cooling:
Juice of 1 whole lemon
Parsley, finely chopped
Mint, finely chopped
Tomato, finely chopped
Capsicum, finely chopped (for crunch)
Spring onion, finely sliced
Olive oil, to taste
Method
Place the fine bulgur into a large heatproof bowl.
Add the pepper paste, salt, paprika, cumin, and black pepper.
Pour over boiling water (about 3¾ cups / 900 ml) — just enough to fully cover the bulgur.
Mix really well so the pepper paste spreads evenly.
Cover with a lid or plate and let it steam for 5–10 minutes.
Uncover, fluff the bulgur with a fork, then allow it to cool completely.
Transfer to another bowl to speed up cooling if needed.
Once cooled, add:
Chilli flakes (optional)
Pomegranate molasses (optional)
Lemon juice
Toss well, then fold through:
Parsley
Mint
Tomato
Capsicum
Spring onion
Drizzle with olive oil, toss again, and taste.
Adjust salt or add extra lemon if you like it tangier.
Once ready, pop it into a container and take it along to a barbecue or picnic.

المكونات
نص كيلو برغل ناعم
٢ معلقة كبار معجون فلفل (بيبر سالتشا)
٣ و¾ كوب مية مغلية (حوالي ٩٠٠ مل)
ملح حسب الذوق
نص معلقة صغيرة بابريكا
ربع معلقة صغيرة كمون
ربع معلقة صغيرة فلفل أسود
اختياري:
رشة شطة مجروشة
رشة دبس رمان
بعد ما يبرد:
عصير ليمونة كاملة
بقدونس مفروم ناعم
نعناع مفروم ناعم
طماطم مفرومة ناعم
فلفل رومي مفروم ناعم (عشان القرمشة)
بصل أخضر متقطع رفيع
زيت زيتون حسب الذوق
الطريقة
نحط البرغل الناعم في بولة كبيرة تتحمل السخن.
نضيف معجون الفلفل، الملح، البابريكا، الكمون، والفلفل الأسود.
نصب المية المغلية (حوالي ٣ و¾ كوب / ٩٠٠ مل) — بس تغطي البرغل.
نقلب كويس قوي لحد ما معجون الفلفل يتوزع صح.
نغطي البولة بغطا أو طبق ونسيبها تتبخر من ٥ لـ ١٠ دقايق.
نكشف ونفلفل البرغل بالشوكة، ونسيبه يبرد خالص.
ممكن ننقله لبولة تانية عشان يبرد أسرع.
بعد ما يبرد نضيف:
الشطة (اختياري)
دبس الرمان (اختياري)
عصير الليمون
نقلب كويس، وبعدين نضيف:
البقدونس
النعناع
الطماطم
الفلفل الرومي
البصل الأخضر
رشة زيت زيتون، نقلب تاني وندوّق.
نزود ملح أو ليمون لو حابين طعمها أحمض شوية.
تتحط في علبة وتتشل معاك على الشواء أو البيكنيك —
سلطة جاهزة على السريع ومن غير أي تجهيز في آخر لحظة.

08/01/2026

Healthier chicken nuggets
Recipe in Arabic and English below

Ingredients
2 medium chicken breasts, finely chopped
(or pre-minced chicken)
1 cup shredded cheese
(any cheese — I used Mexican blend)
1 egg
½ cup flour
Keto: swap flour for almond flour
Salt, to taste
¼ tsp garlic powder
¼ tsp onion powder
Pinch of black or white pepper
Method
Mix everything really well.
Shape into nuggets.
Cook:
Shallow fry in neutral oil (I used avocado), or
Air fry (spray with oil, flip halfway), or
Oven bake
Cook until golden, crispy, and cooked through.
Note: These can be made ahead and frozen raw.

٢ صدور دجاج متوسطة الحجم، مفرومة ناعماً
(أو دجاج مفروم جاهز)
١ كوب جبن مبشور
(أي نوع – أنا استخدمت خليط جبن مكسيكي)
١ بيضة
½ كوب طحين
كيتو: استبدلي الطحين بدقيق اللوز
ملح حسب الرغبة
¼ ملعقة صغيرة بودرة ثوم
¼ ملعقة صغيرة بودرة بصل
رشة فلفل أسود أو أبيض
الطريقة
نخلط جميع المكونات جيداً.
نشكّل الخليط على شكل ناجتس.
نطبخ حتى تصبح ذهبية ومقرمشة وتنضج بالكامل بإحدى الطرق التالية:
قلي خفيف بزيت خفيف النكهة (استخدمت زيت الأفوكادو)، أو
القلاية الهوائية (نرش زيت ونقلب في منتصف الوقت)، أو
الفرن
ملاحظة: يمكن تحضيرها مسبقاً وتجميدها وهي نيئة.

31/12/2025

Wrapping up 2025 ✨ Time for a little break. Can’t wait to see you all in the new year!

27/12/2025

Had to share this one — Volcano Steakhouse in Epping, Melbourne. That dry-aged ribeye on the bone was insane and the service was unreal. There’s even one in Sydney! So good.

22/12/2025

Chocolate Pistachio Folded Pizza
Using my overnight pizza dough — recipe in the previous post.
Recipe below

Pistachio–kataifi filling
Toast 1 cup shredded kataifi in ghee until golden.
Mix with 1 cup pistachio spread and 1 tbsp tahini. Set aside.
To assemble
Hand-stretch the dough (not too thick).
Drizzle olive oil in the centre, spread your favourite chocolate spread, then fold over.

Bake until nicely charred and cooked through.

Cool slightly, open it up, spread your favourite chocolate spread, then add the pistachio–kataifi filling and enjoy

For the pizza oven i have the Cozze Australia premium 17 rotating stone gas oven.

16/12/2025

Finally fired up the Cozze pizza oven 🔥
From cheese pide to za’atar manoush to classic cheese pizza — this oven does it all. Crispy, fast, and seriously addictive.
Recipe below
Cozze Australia

Overnight Cold-Fermented Pizza Dough (1kg Batch)
Makes: 6–8 pizzas (depending on size)
Ingredients
• 1 kg pizza flour (00 or strong bread flour)
• 650–700 ml warm water
• 20 g salt
• 2–3 g instant yeast
• Pinch of sugar (optional)
Method
• In a large bowl, combine the flour, yeast, salt and sugar.
• Add the warm water and mix using the back of a wooden spoon until a shaggy, slightly wet dough forms. No kneading needed.
• Cover and rest for 20 minutes (this allows the flour to hydrate).
• Perform a stretch and fold: grab the dough from one side, stretch it up and fold it over itself. Rotate the bowl and repeat 4–5 times.
• Cover and rest for 20 minutes, then repeat the stretch and fold.
• Repeat this process 3–4 times total, resting 20 minutes between each round.
• Once the dough feels smoother and stronger, cover and refrigerate overnight (12–24 hours) for a slow cold ferment.
• The next day, turn the dough out onto a floured bench, gently knock it back and divide into portion-sized balls.
• Place on a tray, cover, and allow the dough to come to room temperature before shaping.
• Stretch gently, top as desired, and bake in a very hot oven or pizza oven until blistered and golden.
Notes
• That webbing you see when handling the dough = strong gluten and good fermentation.
• Higher hydration means a lighter, airier crust — resist adding extra flour too early.
• Perfect for pizza, cheese pide, and fluffy za’atar manoush.

29/11/2025

Come and experience the magic of Arabian hospitality Dec 11 at 6 PM — live entertainment, guest speakers and a full banquet. To book your seats Link in bio!

28/11/2025

Samira’s Baklava
Key Notes:
• Filling must clump in your hand when squeezed — that means the texture is right.
• Slice all the way through to the bottom so the ghee reaches the base.
• Ghee must be warm when poured over the filo.
• Bake on the bottom rack to get even colouring on top and underneath.
• Rotate your tray every 10–15 minutes for perfect, even crispness.
• Boil your syrup until it thickens just before it changes color. Pour hot syrup to hot pastry — always.
• Let it reach complete room temperature before serving. The longer it rests, the better it becomes. Enjoy!

Ingredients
Baklava:
• 1 packet filo pastry
• 500g ghee, melted
• 500g cashews
• 3 tbsp plain flour
• 3 tbsp sugar
• Small handful pine nuts (optional)
Sugar Syrup:
• 500g sugar
• 1 cup water
• ½ lemon, squeezed
• 1 cinnamon stick
• 1 tsp orange blossom (optional)
• 1 tsp rose water (optional)
Method
Spread half the filo pastry into the base of your tray. In a blender, add the cashews with 1 tablespoon of flour and 1 tablespoon of sugar. Blend until it resembles a fine crumb. Do a squeeze test: if it clumps, it's ready; if not, blend again. Spread the nut mixture evenly over the filo and press it down with your hand. Lightly dust 1 tablespoon of flour over the top and 1 tablespoon of sugar. Sprinkle pine nuts if using and compress lightly again. Add the remaining filo sheets on top. Trim the edges to neaten and tuck any excess inwards. Cut the baklava into your desired shape. Pour the warm melted ghee over the entire tray. Let it sit for 20 minutes at room temperature. Bake on the bottom rack at 190°C, rotating every 10 minutes, until deep golden.
While baking, make the syrup: add all syrup ingredients to a pot and place on high heat. Bring to a boil and continue cooking until the syrup thickens (a thick syrup prevents sogginess). Turn off the heat.
When the baklava is cooked and still hot, ladle the hot syrup over the hot tray until all the syrup is used and the baklava is shiny. Rest for a minimum of 4 hours or overnight until fully cooled and set before slicing and serving.

26/11/2025

Lebanese Fatteh or Egyptian Fatteh?

Another cook off with Fatimah Omran

The chickpea fatteh is traditionally eaten for breakfast/brunch and the Egyptian one is usually served on special occasions.

LEBANESE FATTEH
Fried pita bread
Warm boiled chickpeas and some of its water
Garlic, tahini, yoghurt sauce
Ghee fried pine nuts
Parsley and paprika

EGYPTIAN FATTEH
Toasted pita bread
Rice cooked in lamb broth
Extra broth to drizzle
Slow cooked lamb shanks
Garlic tomato sauce
Garnish with dill and served with lemon on the side.

Which would you prefer?

#ترند

25/11/2025

Where the journey began 13 years ago… to my brother the owner of Amphora Melbourne and I hosting Arabian banquet together. Grateful for every step.

24/11/2025

Excuse my quietness on here — life has been full! I promise the bigger spreads are coming back soon.

Address

Melbourne, VIC

Website

https://Linktr.ee/samiraelkhafir, https://www.sevenrooms.com/events/ahNzfnNldmVucm9vbXMtc2VjdXJlchwLEg9uaWdodGxvb3BfVmVu

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