eman_inthekitchen TikTok
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Eman neamat
@eman_inthekitchen-
Global Rank496.25K
Followers606
Videos130.27M
Views7.90M
LikesRelative Keyword
Influence analysis
eman_inthekitchen tiktok Introduction
eman_inthekitchen is a tiktok influencers from the United States with 496250 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 606 videos, with a cumulative total of 7897159 likes, and a total of 496250 fans. In the current tiktok ranking in the United States, he/she ranks No. United States and ranks No. globally.
Here are some more information about eman_inthekitchen:
tiktok homepage link:https://www.tiktok.com/@eman_inthekitchen
Instagram:unknown
Youtube:unknown
Twitter:unknown
eman_inthekitchen's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
Also, the most commonly and popular used tiktok hashtags in eman_inthekitchen 's most famous tiktok videos are these:
#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
In the past 30 days, he/she has released for following 7 videos, 47601 views, 2154 likes, 84 comments and 126 shares
not only that.
His/her average playback of each video reached 6800.14, an average of 307.71 likes per video, an average of 12 per video, and an average of 18 sharing times per video.
His/her best and the first three best videos played 11300, 26297, respectively. These three videos are:Basbousa/Harissa Bel Ashta Eid is in a couple of days, this delicious middle eastern semolina cake with ashta cream filling will make the perfect dessert. It is really easy to make and absolutely delicious. A syrup soaked Semolina cake filled with a delicious creamy ashta then topped with pistachios and coconut. —Simple Syrup— 3 cups sugar 2 cups water 1 teaspoon lemon juice —Semolina Cake Ingredients— 3 eggs 1/3 cup sugar 1 cup oil 1 tablespoon vanilla extract 1 cup plain yogurt 1 cup milk 1 cup unsweetened coconut 1 teaspoon baking powder 2 cups fine semolina (سميد ناعم) —Ashta Ingredients— 2 cups milk 1 cup heavy cream 1 14oz can sweetened condensed milk 8 tablespoons corn starch 1 tablespoon orange blossom water or rose —Garnish— Grated pistachios Coconut flakes Edible roses (optional) 1. preheat the oven to 350°F. 2. Make the simple syrup- Add the sugar, water and lemon juice to a pot and boil on medium high heat for 12 minutes then set aside. 3. Make the Harissa- In a large bowl whisk together eggs, oil and sugar. Next add in plain yogurt, milk and vanilla extract and whisk again. Lastly add in the semolina, coconut and baking powder, Whisk until fully incorporated. 4. Pour half of the batter into a greased springform pan or a rectangular cake pan. Spread evenly, Place in the preheated 350° oven for 15 minutes. Next work on the Ashta. 5. Make the Ashta- In a pot whisk together milk, heavy cream, sweetened condensed milk and corn starch. Make sure to dissolve the cornstarch well before placing the pot on the stove. 6. Once mixed, place pot on medium heat and whisk until thickened. 7. Once the bottom semolina layer comes out of the oven, add the ashta on top immediately, and make sure to spread it evenly. 8. Let it sit for 5 minutes before carefully adding the remaining batter on top. 9. Place Bake it in the oven again for 30 minutes, then broil for about a couple of minutes until it gets a golden brown color on top. 10. Once out of the oven pour all the simple syrup on top. Let Cool completely, garnish with pistachios, coconut and optional dried roses before cutting and serving. ; Cook with me and my picky eater daughter. We made some delicious chicken and rice bowls. —Chicken Ingredients— 4 chicken breasts (diced into bite size pieces) 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt 1 teaspoon cumin 1 teaspoon oregano 1 packet of Sazón 1/3 cup chopped cilantro 1 lime the juice 1/2 cup olive oil for cooking the chicken ——Rice Ingredients—— 2 cups basmati rice (wash and soak) 1/3 cup olive oil 1 tablespoon chicken bouillon 1/2 tablespoon salt 2 and 1/2 cups hot water ——Salad Ingredients—— 3 tomatoes 3 small cucumbers 1 small onion 1 avocado Cilantro a hand full 2 limes the juice 1/2 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons extra virgin olive oil ——Cilantro Lime Crema Ingredients—— 1/2 cup plain Greek yogurt 1/2 cup mayonnaise 1 clove garlic Cilantro a handful 2 limes the juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1. Prep the chicken— dice the chicken into bite size pieces. Combining all the ingredients together minus the oil, mix together really well and set aside to marinate for a half an hour or longer if you have the time. 2. Wash the rice until the water runs clear, then soak the rice in warm water for about 30 minutes. 3. Make the salad— dice all the veggies small then place them in a large bowl. Add in the lime juice and season with salt, pepper, a drizzle of olive oil and mix well. 4. Cook the rice— put a pot on high heat, add in the olive oil, strain the rice and add it into the pot, season with chicken bouillon, salt and stir. Next add in the water, cover the pot and cook until the water reduces down. 5. Then lower the heat to really low and allow to cook for another 15 to 20 minutes until the rice is cooked and fluffy. 6. Cook the chicken— put a pan on medium-high heat, add in the oil then the chicken and cook the chicken until fully cooked through. It should take about 18-20 minutes. 7. Make the crema— in a blender combine all the ingredients and blend until smooth and creamy. 8. Assemble the bowls— first the rice, then the chicken followed by the salad and lastly drizzle the crema on top and enjoy. #mommydaughter #cookwithus #foodie #pickyeater #chicken #and #rice #bowls ; Eid goodie bags for the nieces, nephews and my daughter's friends. #latenight #eid #prep #eidmubarak #eid2024
Published videos
Cook with me and my picky eater daughter. We made some delicious chicken and rice bowls. —Chicken Ingredients— 4 chicken breasts (diced into bite size pieces) 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt 1 teaspoon cumin 1 teaspoon oregano 1 packet of Sazón 1/3 cup chopped cilantro 1 lime the juice 1/2 cup olive oil for cooking the chicken ——Rice Ingredients—— 2 cups basmati rice (wash and soak) 1/3 cup olive oil 1 tablespoon chicken bouillon 1/2 tablespoon salt 2 and 1/2 cups hot water ——Salad Ingredients—— 3 tomatoes 3 small cucumbers 1 small onion 1 avocado Cilantro a hand full 2 limes the juice 1/2 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons extra virgin olive oil ——Cilantro Lime Crema Ingredients—— 1/2 cup plain Greek yogurt 1/2 cup mayonnaise 1 clove garlic Cilantro a handful 2 limes the juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1. Prep the chicken— dice the chicken into bite size pieces. Combining all the ingredients together minus the oil, mix together really well and set aside to marinate for a half an hour or longer if you have the time. 2. Wash the rice until the water runs clear, then soak the rice in warm water for about 30 minutes. 3. Make the salad— dice all the veggies small then place them in a large bowl. Add in the lime juice and season with salt, pepper, a drizzle of olive oil and mix well. 4. Cook the rice— put a pot on high heat, add in the olive oil, strain the rice and add it into the pot, season with chicken bouillon, salt and stir. Next add in the water, cover the pot and cook until the water reduces down. 5. Then lower the heat to really low and allow to cook for another 15 to 20 minutes until the rice is cooked and fluffy. 6. Cook the chicken— put a pan on medium-high heat, add in the oil then the chicken and cook the chicken until fully cooked through. It should take about 18-20 minutes. 7. Make the crema— in a blender combine all the ingredients and blend until smooth and creamy. 8. Assemble the bowls— first the rice, then the chicken followed by the salad and lastly drizzle the crema on top and enjoy. #mommydaughter #cookwithus #foodie #pickyeater #chicken #and #rice #bowls
05:36Alhamdulillah for another blessed Eid spent with family and friends ❤️❤️❤️ #eidvibes #eidmubarak
00:44Eid Mubarak from my family to yours! Cejna We Piroz Be! ❤️❤️ #eidmubarak #eid2024 #cejnawepirozbe #cejnaeidepirozbe
Eid goodie bags for the nieces, nephews and my daughter's friends. #latenight #eid #prep #eidmubarak #eid2024
00:24Basbousa/Harissa Bel Ashta Eid is in a couple of days, this delicious middle eastern semolina cake with ashta cream filling will make the perfect dessert. It is really easy to make and absolutely delicious. A syrup soaked Semolina cake filled with a delicious creamy ashta then topped with pistachios and coconut. —Simple Syrup— 3 cups sugar 2 cups water 1 teaspoon lemon juice —Semolina Cake Ingredients— 3 eggs 1/3 cup sugar 1 cup oil 1 tablespoon vanilla extract 1 cup plain yogurt 1 cup milk 1 cup unsweetened coconut 1 teaspoon baking powder 2 cups fine semolina (سميد ناعم) —Ashta Ingredients— 2 cups milk 1 cup heavy cream 1 14oz can sweetened condensed milk 8 tablespoons corn starch 1 tablespoon orange blossom water or rose —Garnish— Grated pistachios Coconut flakes Edible roses (optional) 1. preheat the oven to 350°F. 2. Make the simple syrup- Add the sugar, water and lemon juice to a pot and boil on medium high heat for 12 minutes then set aside. 3. Make the Harissa- In a large bowl whisk together eggs, oil and sugar. Next add in plain yogurt, milk and vanilla extract and whisk again. Lastly add in the semolina, coconut and baking powder, Whisk until fully incorporated. 4. Pour half of the batter into a greased springform pan or a rectangular cake pan. Spread evenly, Place in the preheated 350° oven for 15 minutes. Next work on the Ashta. 5. Make the Ashta- In a pot whisk together milk, heavy cream, sweetened condensed milk and corn starch. Make sure to dissolve the cornstarch well before placing the pot on the stove. 6. Once mixed, place pot on medium heat and whisk until thickened. 7. Once the bottom semolina layer comes out of the oven, add the ashta on top immediately, and make sure to spread it evenly. 8. Let it sit for 5 minutes before carefully adding the remaining batter on top. 9. Place Bake it in the oven again for 30 minutes, then broil for about a couple of minutes until it gets a golden brown color on top. 10. Once out of the oven pour all the simple syrup on top. Let Cool completely, garnish with pistachios, coconut and optional dried roses before cutting and serving.
01:06Creamy Chicken Pasta with Tomatoes and Asparagus This creamy pasta recipe is always on repeat at my house because of how simple it is and it tastes amazing. Serve with some garlic bread, a simple salad and dinner is ready in no time. —Ingredients— 1 pound pasta of choice(boil according to package instructions) 2 chicken breasts (diced) 2 tablespoons olive oil 2 tablespoons butter 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon paprika 2 tablespoons cajun season 1 medium size onion (diced) 3 cloves garlic (minced) 1.5 cup cherry tomatoes (halved) 1 pound asparagus (chopped) 1 packet Boursin garlic and fine herb cheese 1 cup heavy cream 1 cup grated parmesan cheese 1 cup pasta water (reserve some when boiling the pasta) 1. Boil pasta according to package instructions, reserving 1 cup of pasta water before straining. 2. Heat oil and butter in a large skillet over medium high heat. Add in the diced chicken, the spices onion powder, garlic powder, paprika and Cajun. Mix well and cook until the chicken is fully cooked through, then remove from pan. 3. To the same pan add in the diced onion, minced garlic and sauté for a couple of minutes until fragrant. 4. Next add in the tomatoes and asparagus mix again and let that cook for another couple of minutes. 5. Stir in the Boursin cheese, then pour in the heavy cream and stir again. 6. Toss in the pasta and Parmesan cheese. Pour in the reserved pasta water, return the chicken back in. Toss everything together really well, allow to simmer until chicken and pasta are warmed through and sauce is thickened enough to coat noodles. 7. Finish off with some grated Parmesan on top before serving and enjoy! #creamypasta #boursincheese #foodblogger #tasty #foodie #kurdish #foodlover #homecooked #with #love
01:02A little recap of MARCH......... Gatherings, family, friends, birthdays, Ramadan, masjid, Taraweeh, school plays, lots of cooking and eating, and of course FaceTiming my precious niece Evie every night ❤️❤️❤️ Alhamdulillah #march #recap #foodie #foodblogger
00:29Dattley Dattley also known as Tulumba is a very popular dessert all throughout the Middle East. A dough Deep fried in oil and dipped in sugar syrup, Dattley is a dessert which can be crispy on the outside, soft on the inside and juicy at the same time. They are Similar to Spanish churros but instead of dipping them in sugar we dip ours in a homemade syrup. Find the full recipe in my CookBook Afiyat Bit!! The link for the book is ⬇️ and also in my bio. https://found.us/creators/64f737b4e7810e7ccf218d94?code=emaninthekitchen #dattley #tulumb #dessert #middleeastern #kurdish #homemade #cookbook #recipe #Afiyatbit #emaninthekitchen @becomefound
01:00Shorba Tirsh or Shila Tirsh This hearty and delicious Swiss chard shorba (soup) is packed with lots of flavor and a good source of protein coming from the chickpeas. It’s so simple to make, it’s comfort in a bowl. —Ingredients— 1 Bunch Swiss Chard 3 tablespoons olive oil 1 large onion 2 tablespoons tomato paste 1/2 cup rice (rinsed) 15.5oz can chickpeas drained 1 tablespoon salt 1 teaspoon chili flakes 1 teaspoon black pepper 15oz tomato sauce 5 cups chicken broth (or vegetable) 1/2 cup fresh lemon juice 1. Chop the Swiss chard and wash very well, And chop the onion. 2. Put a Dutch oven or a large pot on medium high heat. Add in oil then the onions and sauté for about a minute. 3. Next add in the Swiss chard and let cook for a couple of minutes. It should wilt down. 4. Toss in the tomato paste. Then add in the rinsed rice, chickpeas and give it a good mix. 5. Season with salt, chili flakes and black pepper. 6. Pour in the tomato sauce and chicken broth. Stir well, cover and boil for about 25 to 30 minutes stirring occasionally. Until the rice is cooked and tender. 7. Lastly stir in the lemon juice and serve hot with some crispy bread and enjoy! #shorba #tirsh #soup #vibes #kurdish #fav
00:59Pistachio Baklawa Cheesecake Bites An incredibly easy and delicious dessert that comes together in no time. They are the perfect little bite and are perfect for any gathering or event. —Ingredients— 2 packets Phyllo shells 1 cup softened cream cheese 6 tablespoons sugar 1 egg 1 tablespoon flour 1 teaspoon vanilla extract —Pistachios Topping Ingredients— 1/2 cup crushed pistachios 1/4 cup powdered sugar 2 tablespoon melted butter —Simple Syrup— 2 cups sugar 1 cup water 1 teaspoon lemon juice 1. Preheat oven to 325°F 2. Make the simple syrup first- in a pot mix together sugar, water and lemon juice. Boil for 12 minutes and set aside. 3. For the cream cheese mixture- combine together the cream cheese, sugar, egg, vanilla extract and flour. Whisk until smooth. 4. For the pistachios topping- mix together the crushed pistachios, powdered sugar and melted butter. 5. Place the phyllo cups on a baking tray lined with parchment paper. Fill each cup with 1 teaspoon of the cream cheese mixture. Then Top each one with the pistachios mixture. 6. Bake for 20 minutes, once they come out of the oven, drizzle the simple syrup on top and optional garnish with crushed edible rose petals for a pop of color and enjoy! #pistachio #cheesecake #bites #homemade #tasty #easy #foodie #food #dessert
00:40TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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