The Vibrant Apron

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

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

08/19/2026

Strawberry Butter Cake not your traditional butter cake. Absolutely delicious and worth trying. I always recommend serving butter cake immediately and on the same day.

You will need 7-8 ramekins depending on size

Strawberry sauce:
2 lb strawberries, cut
1 tbs powder sugar
1 tbs lemon juice

*blend the strawberries, powder sugar and lemon juice until smooth, add to a sauce pan and bring to a gentle boil on medium heat. Lower the heat and cook on low skimming the top from any developing froth, cook the sauce until thickened about 30 minutes. Let cool completely before storing in an airtight jar. Keep in the fridge for two weeks, use on ice cream, waffles, pancakes.

Butter cake batter:
1 cup butter, room temperature
4 oz cream cheese, room temperature
1 1/2 cup granulated sugar
2 eggs, room temperature
2 tsp vanilla extract
1 tsp almond extract (optional)
Zest from 1 lemon
1 1/2 cup full fat milk
3 cups all purpose flour
4 tsp baking powder
1 tsp fine salt
1/3 cup of turbinado sugar for ramekins

Instructions:
*preheat oven to 350F.
*in a large bowl cream together the butter and cram cheese until smooth and combined, add the sugar and continue whipping until light and fluffy, about 5 minutes.
*add the eggs one at a time while the mixer is running beating for about 45 seconds after each addition until incorporated. Mix in the vanilla extract, almond extract (optional) and lemon zest.
*sift the flour with the baking powder then add the salt. Add half of the flour mixture to the creamed batter and mix until combined.
*pour in all of the milk at once and mix until incorporated.
*add the rest of the flour mixture and continue mixing for 3-5 minutes.
*butter your ramekins generously and sprinkle turbinado sugar at the bottom of each ramekin.
*fill each ramekin with the batter 3/4 of the way then swirl in 2 tsp of the strawberry sauce. Place all the ramekins on a baking sheet and bake for 25-30 minutes until golden and a toothpick inserted in the center comes out clean.
* Let the cake cool for 10 minutes inside the ramekins before inverting on plates. Serve with vanilla ice cream, and a drizzle of strawberry sauce. Enjoy.

08/18/2026

🍒Black Forest Cake🍒 is my top favorite cake of all cakes and it’s my birthday cake. I’m so glad that you can still find fresh cherries in August but if you can’t no worries you can use frozen cherries!

Cherry filling and syrup:
400g fresh or frozen cherries, pitted and halved
120g granulated sugar
50 ml water
2 tbs lemon juice
1 tbs cornstarch + 1 tsp water

-add the cherries to a saucepan with the sugar, water and lemon juice, bring to a gentle boil then let it simmer for 20-25 minutes.
-drain half of the syrup then add the cornstarch slurry, stir quickly it will thicken immediately. Mash it slightly and let it cool in the fridge. You can prepare the filling 2 days ahead of time.

Chocolate cake:
8 eggs
200g sugar
80g vegetable oil
150g flour
70g cocoa powder
10g baking powder
5g baking soda

2 (8 inch) round cake pan

-preheat oven to 350F.
-butter your cake pans and line with parchment paper.
-mix your dry ingredients flour, cocoa powder, baking powder, baking soda.
-using a stand mixer beat the eggs with the sugar until pale yellow and fluffy 8-10 minutes.
-add the oil and continue beating on for 1/2 a minute enough to incorporate.
-add half of the dry ingredients and beat on low.
-add the yogurt and beat to incorporate.
-add the rest of the dry ingredients and continue beating until incorporated.
-divide the cake batter between the 2 cake pans evenly and bake for 25-30 minutes.(toothpick should come out clean)

Note: I used 2 (9 inch) my baking time was 20 minutes

-once the cake comes out of the oven let cool in the pan for 5 minutes then flip on a wire wrack. After it cools cut each cake in half to feet 4 layers.

Vanilla whipping cream:
400 ml whipping cream
70 g powder sugar
2 tsp vanilla or 3/4 tbs. Vanilla paste

-blend until thickened don’t over blend so it doesn’t separate

Chocolate ganache:
100g dark chocolate
50g heavy cream

-break the chocolate into small pieces, heat the heavy cream add it to chocolate and whisk to get a silky ganache. If it cools cut each while whisking pop it in the microwave and heat in 20 seconds increments.

To assemble: first layer chocolate cake brush with 1/3 of the reserved cherry syrup then top with a light layer of the vanilla whipped cream, pipe vanilla whipped cream all around the spread 1/3 of the cherry filling in the center.
Repeat 3 times then cover the cake from all the sides with the rest of the cream, you can go rustic if you like.
For the last layer prepare the ganache and spread immediately on top as it will harden quickly, decorate as you like you can do chocolate shavings, fresh cherries, extra whipped cream what ever your heart desires.

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