Sahtein_lebanesefeasts's Instagram Audience Analytics and Demographics

@sahtein_lebanesefeasts

Lebanon

Sahtein; Arabic for May You be Nourished I share stories and make traditional Arab food from my home to yours with love DM or call for order enquiries
yum▓▓▓▓▓@sahtein.com.au
Lebanon

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PROFILE OVERVIEW OF SAHTEIN_LEBANESEFEASTS

Average engagement rate on the posts is around 1.90%. The average number of likes per post is 482 and the average number of comments is 31.

16.67% of the followers that engaged with sahtein_lebanesefeasts regularly are from Lebanon, followed by United States at 12.5% and Australia at 8.33%. In summary, the top 5 countries of sahtein_lebanesefeasts's posts engager are coming from Lebanon, United States, Australia, United Kingdom, Brazil.

Sahtein_lebanesefeasts loves posting about Cooking, Food & Drink.

Check sahtein_lebanesefeasts's audience demography. This analytics report shows sahtein_lebanesefeasts's audience demographic percentage for key statistic like number of followers, average engagement rate, topic of interests, top-5 countries, core gender and so forth.

Followers
26,115
Avg Likes
482
Avg Comments
31
Posts
745
Global Rank
-
Country Rank
-
Category Rank
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GENDER OF ENGAGERS FOR SAHTEIN_LEBANESEFEASTS

Female
0 %
Male
0 %

AUDIENCE COUNTRIES OF SAHTEIN_LEBANESEFEASTS

  • Lebanon 16.67 %
  • United States 12.5 %
  • Australia 8.33 %
  • United Kingdom 6.25 %
  • Brazil 4.17 %

RECENT POSTS

521 53

Keeping traditions alive on the Good Friday and sending love to all mankind praying you are all safe wherever you might be around the world. 🙏❤️ This dish smells like home and reminds me so much of my childhood during the Holy Season of Lent. Kibbet Al Raheb somehow tasted so much better during this month and my Ouma would make a pot large enough to feed an army every few days. Legend has it that Mary ate this meal on the day of the crusifiction. I grew up living off what was a mostly a vegetarian diet. Fruit trees and vegetable gardens, fresh eggs, cows milk and goats yogurt nourished my family and I in our small village in North Lebanon. The lemon and garlic in this simple vegan soup is a healthy remedy and makes this soup deliciously medicinal. Below I share my recipe for this nourishing, moorish soup. Kibbet El Raheb كبة الراهب Serves: 8 Ingredients for the Dough: 3 cups flour 1 cup fine cracked wheat, washed and drained 2 medium sized onions, finely chopped 1 large tablespoon of finely chopped green mint 1 large tablespoon of finely chopped green parsley 1 large tablespoon of salt, or to taste ½ teaspoon mixed spices 100ml cold water Method: 1. Combine all the above ingredients in a bowl, slowly adding the water until it forms a dough like consistency 2. Keeping your hands wet, form the dumplings in the palm of your hands the size of half a teaspoon, rolling them into circular shapes 3. Place rolled dumplings on a flat tray and leave aside Ingredients for Broth: 3.5 litres cold water 300 grams washed and drained lentils 20 grams salt, or to taste 100 ml olive oil 6 medium garlic cloves, crushed 3 Lemons, juiced or to taste Method 1. Pour the lentils and water in a large saucepan and bring to boil 2. Add the dumplings and let cook for 10 minutes on low heat 3. Add the crushed garlic, salt, lemon juice and olive oil to the saucepan and let them boil for a further 20 minutes on low heat 4. Serve either hot or cool. This dish will last in the fridge up to five days. I hope that if you choose to make this, it fills you with health and love انشالله 🌿

239 24

When it came to just about anything and everything my mother never used dictionary. As a matter of fact she never got the opportunity to attend primary school. She was illiterate when it came to reading and writing but what she lacked in that field she made up for it through her hands on knowledge, her wisdom, her curiosity and her willingness to listen and learn from her elders before her. No university degree could have given her the hands on skills she got from attending the land, harvesting the crops and preserving the medicinal herbs she so cherished. There was never a lack of #mallow خبيزة #oregano, #thyme زعتر, #mint نعنع, #parsley بقدونس , #sage المريمية#, #basil حبق, #marjoram مردقوش, #hollyhock ختمية and the list goes on. When in season she would gather the #herbs, dry them in the hot summer sun and preserve them by bunching them up and tying them with string or threading the flowers with string to hang on our walls to use during the snowy winter months. I am truly grateful to some of the skills Uma passed down to me and I pride myself on my herb garden and the ability to distinguish between some of the edible and non edible weeds. This dish I made today is dedicated to the cherished memories of all our mothers who are no longer with us. The mallow, dill, endive and leeks would grow wild on our land and after a good solid few days of rain the seedlings from the previous year’s droppings would emerge in such abundance calling out to the women of the village to come pick ad use them for main meals for their families. Mallow was quite precious to my Uma. We just had to mention “stomach ache” or “ head ache” or show signs of a cough and a pot of this medicinal herb would be brewing on the stove. It sure did ease the pain. Doing more research on the “mallow” today I found that besides being delicious in a stir fry with #burghul and onions it’s medicinal properties are precious and help sooth inflammation of the digestive and respiratory systems. The leaves are high in iron, zinc and most vitamins. My mother knew that and more without acquiring a University degree, without using a dictionary, encyclopaedia or google.

703 50

Easter dessert came a little early this year. This stay at home business has given me more energy than I know what to do with. So, my garden is in top shape with all the winter vegetables planted and I made more maamoul than I know what to do with during these chaotic times. I got my brother to pick up a platter from the front verandah. We said a long distant hello. The neighbours and I are enjoying a chat over the fence along with a pience of this delicious dessert and a cup of coffee. My thoughts right now are with everyone around the world praying everyone stays safe and this will end soon. Sending much love to you all. ❤️❤️❤️❤️

248 21

This here is a simple, humble and most satisfying dish to eat. #burghul banadoura is a dish I grew up eating. My grandfather would plant fields upon of wheat and harvest at the end of summer. We were never short on wheat or flour. Instead of cooking with rice the village woman used burghul (cracked wheat) in most of their dishes. Have you ever tried rolled vine leaves, rolled cabbage leaves or the simple dish vercimelli noodles with burghul? Well that's what muma cooked with instead of rice. Now I'm not sure if it was because rice was scarce or if it were expensive but back in the day we just ate what muma cooked no questions asked. Today I make this dish in memory of my beautiful mother and to wish her and all you wonderful mothers out there a very Happy Mother's Day. God bless everyone. ❤️🌹🙏❤️

522 34

The first time I tasted #moghrabieh was after I got married. My brother in law, Habib, who comes from the South of Lebanon, #jnoub, makes the best moughrabieh #مغربية I have ever tasted. He explained that his mum and aunties used to spend hours hand rolling these beautiful pearl like balls to cook for their families. He loved to watch his mum cook and became quite a master in his own kitchen. Every year without fail, on New Year's Day which also happens to fall on his biryhday, Habib cooks up a pot of moughrabieh big enough to feed about 40 people. Every New year's day for the past 30 years or so we visit Habib to wish him a happy birthday and enjoy a plate of moughrabieh with the birthday boy. Hope to eat many more plates of this delicious dish from your hands Habib and I hope I did you proud with my version of it. Sending much love to all around the world. ❤️❤️

378 30

About 30 years ago or so, my dear mother bought an olive grove in Bsarma, North Lebanon. There were 99 fully grown olive trees on the land, as well as almond trees, pear trees and grape vines. The olive trees were very generous one season and not so the next. My grandfather used to say that the trees rested one year and produced great crop the next. When we were young my brothers and I spent a few years in our beautiful homeland and we got to experience the different seasons and join in the harvesting of the olives. These beautiful days will always be with me wherever I may be. Soon after my mother bought the olive grove she summoned my brothers and I and firmly told us that she was going to register that land in her children’s names and that she wanted us to reap its crop whilst she still lived to see it. My older brother got 33 olive trees, my younger brother got 33 olive trees and I got 33 olive trees. I still remember how pleased she was with herself when she announced that everything went through and the land was transferred to her children’s names. Rest In Peace dear beautiful soul. We miss you dearly, always. ❤️❤️ Thank you to @mavievdesigns for the beautiful olives straight from your olive tree. 😘

1,080 36

After a very long summer of multiple bushfires followed by torrential rain I think it's safe to say things are slowly going back to some kind of norm...and I'm back to putting together my "Autumn colours inspired" platters which were a great hit over the past two years. Then again Mother Nature has been known to do her own thing but for now let's all be grateful for all the blessings in our lives and let's all do whatever it is we do with love, patience and dedication. Wishing you all a beautiful week ahead. ♥️🌹♥️

666 30

During fig season my grandfather used to arm us kids with a tin bucket with a handle and send us off to collect all the unripe figs off the ground. “The goats will give more milk if the they ate the unripe figs”, he would state with great confidence. Whether that was true or not my brother and I would gladly go out to the fig farm as #جدي told us to and collect all the unripe ones off the ground whilst filling our tummies on the ripe ones from the trees. This is one of the treasured memories I have of the little time I spent with my grandfather as a child before migrating to #australia with my parents. Wishing you all happy memories you can treasure along the road of life. ❤️❤️❤️

366 16

The trick to cook with yoghurt #لبن is not to let it curdle. Curdling is when the yoghurt separates causing it to become grainy or lumpy. Many people tend to avoid the curdling by cooking the stuffed zuccinis, allowing them to cool down then adding the yoghurt without boiling it. Personally I love my yoghurt boiled and I found the number one rule is never to cover the pot when boiling the yoghurt. Some cooks add a raw egg to avoid curdling but I add 1 tablespoon of corn flower to stabalise the yoghurt and I find it works best for me. . Rule number two is to keep stiring the yoghurt till it comes to the boil. Does anyone else have any other trick they would like to share with us on "Cooking with Yoghurt without curdling?". Wishing everyone around the world a whole lot of peace and happiness. ❤️

154 26

A while back, I was privileged to run a cooking class for 12 people at the 4A Centre for Contemporary Asian Art. The class booked out quickly as soon as it was known that the lesson would be on how to roll Vine leaves. Participants of the 4A x Sahtein Lebanese Feasts Cooking Class, presented as part of Justine Youssef: “All Blessings, All Curses at the 4A Art Gallery in Sydney. Since then I have been approached by many asking when my next cooking class will be held and where. I just put together 2 classes on how to “Roll and cook Vine Leaves”. The first will be held on Friday 21st February from 6.00 to 8.00 pm and the second on Saturday the 22nd February from 12.00 to 2.00 pm. I emailed a few people who have shown interest in participating in one or the other of theses classes and there are a few limited spaces still available. If you are interested please shoot me a message and I will send you all the necessary details. Thank you to the wonderful crew at 4A for giving me this wonderful opportunity to share my love for my heritage and my traditional Lebanese food recipes along with a little history about each dish. It was loads of fun and everyone went home with the knowledge that “cooking with love” is the main ingredient in every meal. ❤️ Image by: @kaiwasikowski

633 22

Cooking #Okra for diner reminded me of the early seventies when my dad used to travel all over lebanon to sell his truck full of fruit and vegetables. He would go down to Tripoli the day before, load up the truck to full capacity, come home and get an early night's sleep as he would be on his way before the break of dawn. Some days he would head to #baalbak other days to the south and other days to the mountains of #batroun. If my brother and I were lucky enough he would take us on one of the those trips with him if it happened to be the weekend. I remember this one time he took me along with him to Baalbak and because it took him much longer to sell out of all his stock we couldn't get away before it got dark. The people in Baalbak were amazingly hospitable and insisted we spent the night as it would be too dangerous for the 3 hour drive home through the deserted mountain regions back then. Spend the night we did. Most of the country folk would buy boxes of beans and okra, string them like a necklace and leave them to dry out and stored for cooking during winter. It was adventures like this one that will stay with me forever and remind me of the good times I had with my dad.wihing you all a wonderful weekend ♥️♥️

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