Samira El Khafir

Website

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

04/11/2026

COLLAGEN FRUIT JELLY SLICE
A refreshing, fruity little treat that's so easy to make! This has gone viral on TikTok and for good reason. I seen the grapes idea came from Emil page on tiktok and it was a great addition to the jelly
INGREDIENTS
• 1 cup grapes, washed
• ½ cup strawberries, sliced
• 1½ cups coconut water
• 2 tbsp honey (adjust to your sweetness)
• 3 tbsp chia seeds
• 4 tbsp beef gelatin powder
• 200ml boiling water
METHOD
1. Wash your grapes and slice your strawberries. Layer them evenly into a container.
2. In a jug, combine the coconut water, honey and chia seeds. Mix well and set aside.
3. In a separate jug, add your beef gelatin powder and pour over 200ml of boiling water. Stir really well until completely dissolved and there are no lumps.
4. Pour your coconut water and chia seed mixture into the dissolved gelatin. Mix everything together.
5. Allow the mixture to cool slightly before pouring it evenly over your fruit.
6. Close the container and refrigerate for a minimum of 6 hours. I personally prefer leaving mine overnight!
7. The next day, run a knife around the edges, slice yourself a piece and enjoy!
Eat your collagen and enjoy

28/10/2026

HOT HONEY FRIED CHICKEN
Crispy, crunchy fried chicken coated in the most delicious buttery hot honey sauce! You can toss the chicken straight through the sauce or serve it on the side for dipping. Trust me, you NEED to try this one!
INGREDIENTS
For the fried chicken
• 1 kg chicken breast, sliced into strips
• 1 cup plain flour
• 4 eggs
• A splash of hot sauce (or milk)
• Cornflakes, crushed
• Salt, to taste
• Paprika
• Garlic powder
• Onion powder
• Oregano
• A pinch of lemon pepper
• Flaky sea salt, to finish
• Oil, for deep frying
For the hot honey sauce
• 150 g butter
• ½ cup hot sauce
• ½ cup honey
• 1 tsp chilli flakes
• 1 tsp paprika
• ½ tsp cumin powder
• ½ tsp salt
METHOD
1. Slice your chicken breast into strips, keeping them thin enough to cook quickly.
2. Season with salt, paprika, garlic powder, onion powder, oregano and a pinch of lemon pepper. Mix well.
3. Add 1 cup of flour and mix until the chicken is coated.
4. Crack in 4 eggs and mix thoroughly. Add a splash of hot sauce until the mixture is nice and moist. You can substitute milk if you prefer.
5. Coat each chicken strip generously in crushed cornflakes, pressing them firmly onto the chicken.
6. Deep fry at 180°C until golden, crispy and fully cooked through.
7. Transfer to a wire rack to keep the chicken crispy, then sprinkle with flaky sea salt.
HOT HONEY SAUCE
1. Melt the butter in a saucepan.
2. Add the hot sauce, honey, chilli flakes, paprika, cumin and salt.
3. Bring to a gentle bubble, then reduce the heat and simmer for a few minutes, stirring until combined.
4. Toss your crispy chicken through the hot honey sauce for that sticky, buttery coating, or serve the sauce on the side for dipping.

22/10/2026

POMEGRANATE COLLAGEN FIBRE JELLY.
Eat your collagen instead of applying it!

INGREDIENTS
• 5 tsp beef gelatin
• 100ml hot water
• 1½ cups (375ml) 100% organic cold-pressed pomegranate juice
• 3 tbsp chia seeds
METHOD
1. Add the beef gelatin to a bowl with 100ml hot water and whisk until dissolved.
2. Pour in the pomegranate juice and whisk well.
3. Add the chia seeds and whisk until combined.
4. Pour into ice cube trays and refrigerate overnight until set.
5. Gently wriggle the jellies out of the trays, being careful not to break them.
And that's it!
Your pomegranate collagen fibre jellies are ready to enjoy.
A fruity little treat with collagen-derived protein and an extra boost of fibre from chia seeds.
Save this recipe and give it a try!

08/10/2026

KEBAB SCROLLS

Why just roll your kebabs when you can SCROLL them? Crispy, golden kebab scrolls with my cheats version of Adana mix!

INGREDIENTS
• 1 red capsicum
• 1 medium onion
• 2 garlic cloves
• 1 tsp salt (adjust to taste)
• 1 tsp paprika
• ½ tsp cumin powder
• ½ tsp oregano
• ½ tsp chilli flakes
• Mince meat
• Tortilla or burrito wraps
• Olive oil, for drizzling
METHOD 👩🏻‍🍳
1. Add the capsicum, onion, garlic and spices to a blender. Blitz until very fine.
2. Add your mince and blend for about 1 minute until you have a smooth, pasty mixture. This is my cheats version of Adana mix!
3. Spread the mixture evenly over your tortilla, roll it up tightly and slice into scrolls.
4. Thread the scrolls onto skewers and arrange them on a baking-paper-lined tray.
5. Drizzle with olive oil and bake at 200°C until golden and crispy, turning halfway through. Make sure the mince is cooked all the way through.
6. Serve with garlic yoghurt sauce and a fresh cabbage salad. Enjoy!

06/10/2026

When the afternoon crash hits but there’s still a million things to do… dates filled with butter, a pinch of Celtic sea salt, and pepita seeds on top.
Simple, delicious and just the little boost I need to keep going.

02/10/2026

ROASTED CAULIFLOWER SALAD
Recipe below


1 cauliflower, cut into florets
Salt + olive oil
Roast at 190°C for 20 mins until golden, tender but still with a bite. Cool.
Add:
1 red capsicum, diced
1 yellow capsicum, diced
3 tbsp parsley, chopped
2 tbsp mint, chopped
3 spring onions, sliced
¼ cup toasted almonds
¼ cup toasted pepitas
¼ cup sultanas
Dressing:
2 garlic cloves, smashed
Juice of 1 lemon
¼ cup olive oil
Salt
Pinch of mixed herbs
Mix the dressing, pour over everything and toss.
Done!
Fresh, crunchy, zesty and SO good.
Keeps in the fridge for up to 5 days

29/09/2026

Makaroun — my little cure when the family is not feeling well
This is one of those dishes that takes me straight back to my childhood. Whenever I wasn’t feeling well, this is what Mum would make for me. Now I make it for my kids.
It’s simple, comforting and honestly feels like a hug in a bowl.

Recipe below

Ingredients
For the dough:
• 1 cup plain flour
• ¼ tsp salt
• Approximately ⅓ cup warm water, added gradually
For the broth:
• Salt, to taste
• 5–6 garlic cloves, smashed
• 1 fresh chilli, smashed
• Pinch of dried mint
• 1 whole lemon, juiced
• Extra virgin olive oil, to serve
Method
Start by making your dough. Add the flour and salt to a bowl and gradually add the warm water, mixing until you have a soft dough.
Wrap it up and let it rest for about 10 minutes.
After resting, bring the dough together and knead gently until smooth. Don't overwork it — you just want a nice, soft dough.
Roll the dough into a long log, then cut it into little pieces, just like you would when making gnocchi.
Bring a pot of salted water to a boil. Taste the water and adjust the salt to your liking.
Drop your little dough pieces into the boiling water and let them cook. Once they rise to the surface, add your smashed garlic, smashed chilli and a pinch of dried mint.
Squeeze in the juice of one whole lemon and give everything a good stir.
Taste and adjust the salt. If you can handle more chilli, add more!
Ladle into bowls, finish with a generous drizzle of fresh olive oil and serve hot.
And hopefully, just like when I was a kid, this little bowl of comfort helps you feel better soon.

09/09/2026

FOOLPROOF TARTARE SAUCE
Quick, creamy, tangy and SO easy! This tartare sauce is perfect with fish burgers, or even tossed into a potato salad.

Ingredient
•1 cup Mayonnaise
• 2 tbs Pickle relish
• 2 tbs Capers, finely chopped
•1 tsp Dijon mustard
• Juice of ½ a lemon
• 2 tbsp fresh dill, chopped
• Cracked black pepper, to taste
Method
Chuck everything into a bowl, give it a good stir, shake, mix — whatever tickles your fancy!
Have a taste and adjust the lemon, Dijon, dill or pepper to your liking.
And that's it! No cooking, no fuss, absolutely foolproof.
Creamy, tangy, fresh and the perfect little sauce to take your fried fish to the next level!

08/09/2026

CHARRED CHILLI & CAPSICUM SAUCE
This sauce is SO ridiculously delicious, and the best part? You literally throw everything on a tray, roast it until beautifully charred, blend it up and BOOM — you’ve got the most incredible smoky, spicy sauce!
Perfect with pasta, sandwiches, grilled meats, wraps, as a dip even a marinade … honestly, the possibilities are endless!
INGREDIENTS
4 large red capsicums, halved
8 hot chillies, red & green — or as many as your heart desires!
2 tomatoes, halved
2 onions, halved
1 whole head of garlic
Olive oil
Sea salt
SEASONING
• ½ tsp salt, or to taste
• 1 tsp Kashmiri chilli powder
• ½ tsp cumin powder
• ¼ tsp coriander powder
• ¼ tsp black pepper
• 1 tsp sweet paprika
METHOD
Place your capsicums, chillies, tomatoes and onions cut-side down on a baking tray.
Break apart the head of garlic while keeping the cloves in their skins, peel them back slightly and add them to the tray.
Season everything with sea salt and drizzle generously with olive oil.
Roast in the oven until everything is beautifully blistered, roasted and charred on top.
Remove from the oven and allow everything to rest. Cover the tray with cling wrap and let the vegetables sweat — this makes peeling the skins SO much easier.
Once cooled enough to handle, peel the skins from the capsicums, tomatoes, onions and garlic, removing and discarding the skins.
Add all the peeled vegetables to a blender and blitz until smooth.
Add your spice and salt to taste
Blend again until beautifully smooth or you can pulse to leave some texture in it.

01/09/2026

FOUL FAVA BEANS
Cheap. Simple. Filling. Delicious. And full of flavour.
This is one of those meals that proves you don't need expensive ingredients to make something absolutely incredible!


INGREDIENTS
• 2 cans fava beans, rinsed really well and strained
• 1 large onion, finely diced
• 3 cloves garlic, finely chopped
• 1 chilli, finely chopped (optional)
• 1 large tomato, diced
• 1 tsp tomato paste or pepper paste
• 1 tbsp olive oil, plus extra to finish
• Splash of water
• Pinch of cumin
• Pinch of ground coriander
• Pinch of chilli flakes (optional)
• 2 tbsp tahini (optional)
• Salt, to taste
• Juice of ½ lemon
METHOD
1️⃣ Prepare the beans
Rinse the fava beans really well, drain them and gently mash them with your hands. You want some texture — don't turn them into a completely smooth puree.
2️⃣ Build the flavour
Heat a drizzle of olive oil in a pan over medium-high heat. Add the diced onion and sauté until tender and translucent.
Add the garlic and chopped chilli and sauté for about 30 seconds.
3️⃣ Add the tomato
Add your diced tomato and cook it down for a minute or two.
Add 1 teaspoon of tomato paste or pepper paste. Pepper paste is especially delicious if you have it!
4️⃣ Reduce the sauce
Add a small splash of water and bring everything to a boil. Reduce the heat and let it simmer until the mixture reduces by about half and becomes thick and rich.
5️⃣ Add the foul
Add your mashed fava beans and mix everything together.
Season with:
• A pinch of cumin
• A pinch of ground coriander
• Chilli flakes, if you like some heat
• Salt to taste
Add just a small splash of water — not too much! We want beautiful, thick foul, not soup
Let it simmer so all those flavours can come together and the beans warm through.
6️⃣ Finish it off
Once it's thickened, stir through approximately 2 tablespoons of tahini. This is completely optional, but I LOVE the creaminess it adds.
If it becomes too thick, add another tiny splash of water.
Then squeeze in the juice of ½ a lemon, stir and taste. Adjust the salt, lemon and spices to your liking.
SERVE IT UP!
Spoon your foul onto a plate and top with:
Chopped fresh tomato
Chopped red onion
Fresh sliced chilli (optional)
A generous drizzle of olive oil
And of course… beautiful warm pita bread for dipping!
Serve it with all your favourite sides, just like you see in the reel.

Address

Melbourne, VIC

Website

,

Alerts

Be the first to know and let us send you an email when Samira El Khafir posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Other Melbourne health & beauty businesses

Show All