xavskitchen TikTok
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Xav
@xavskitchen-
Global Rank439.57K
Followers393
Videos109.81M
Views8.82M
LikesRelative Keyword
Influence analysis
xavskitchen tiktok Introduction
xavskitchen is a tiktok influencers from the United Kingdom with 439573 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 393 videos, with a cumulative total of 8815710 likes, and a total of 439573 fans. In the current tiktok ranking in the United States, he/she ranks No. United Kingdom and ranks No. globally.
Here are some more information about xavskitchen:
tiktok homepage link:https://www.tiktok.com/@xavskitchen
Instagram:unknown
Youtube:unknown
Twitter:unknown
xavskitchen'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 xavskitchen '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 5 videos, 894400 views, 76312 likes, 2187 comments and 4664 shares
not only that.
His/her average playback of each video reached 178880, an average of 15262.4 likes per video, an average of 437.4 per video, and an average of 932.8 sharing times per video.
His/her best and the first three best videos played 662500, 844700, respectively. These three videos are:RAMADAN FROM AROUND THE WORLD EP 6 - SOMALIA 🇸🇴 Welcome to Ramadan from around the world! My brand new series exploring the different food and traditions during the holy month. Today were taking a trip to Somalia to make a Bur Mandazi/Somali puff puff 🇸🇴 Comment where you want me to go to next? Ingredients (6) 3 cup plain flour 1 medium egg 4 cardamon pods grounded/1 tsp ground cardamon 1 tbsp salt 1 tbsp active yeast 1/4 cup warm milk 150ml warm water approx* 1 tbsp vegetable oil
Step (1) Ground your cardamon with a pestle & mortar. Combine all the dry ingredients in a large bowl, then mix very well. Step (2) Add the egg and milk and slowly whisk together. Slowly add the warm water bit by bit and whisking as you go along. Until you begin to form a sticky but not wet dough. Knead for 5 minutes then coat in vegetable oil and cover and let rest for an hour. Step (3) Split the dough into 8-10 equal sized balls then cover again for 30 minutes. Roll the balls out, then cut into any desired shape you want :) Step (4) Deep fry at 350F/180C for 4/5 minutes constantly basting with the spoon as seen in the video. This is is REALLY IMPORTANT, as it helps to puff up the Bur. Serve with some honey or whatever you like and enjoy :) #puffpuff #ramadanrecipes #somali #somalifood #tiktokfood #series #fyp ; RAMADAN FROM AROUND THE WORLD EP 7 - BANGLADESH 🇧🇩 Welcome to Ramadan from around the world! My brand new series exploring the different food and traditions during the holy month. Today were taking a trip to Bangladesh to make some Kisuri 🇧🇩 Comment where you want me to go to next? Ingredients 1 tbsp ghee 1 tbsp fenugreek seeds 5 bay leaves 1 brown onion sliced 2 green chilli whole 1 tsp salt 2 tbsp grated ginger 2 tbsp grated garlic 1/2 cup red lentils washed 1/2 cup moong dal lentils washed 3/4 cup basmati rice washed 1 tsp chilli powder 2 tsp turmeric 600ml water approx 3 shallots diced 6 dried chilli Step (1) Melt some ghee in a large stew pot, then add fenugreek seeds and bay leaves. Infuse for 1 minute on a medium low heat. Add the onions, chilli and salt, then cook until soft. Add the grated garlic and ginger, then cook for a further minute. Step (2) Add the washed lentils, dal and rice then mix well. Season with chilli powder and turmeric and cook for a further minute. Pour in approx 600ml water into the pot, ensuring there is plenty of water for the rice, dal and lentils to cook. Cover and simmer for 25 minutes.
Step (3) 5 minutes before the curry is ready, in a separate frying pan, heat up some more ghee, then add the chilli and shallots. Fry until golden, then add to the pot, mix well. Garnish with some fresh coriander and enjoy :) #khichuri #ramadanrecipes #bengali #bengalifood #tiktokfood #series #fyp ; RAMADAN FROM AROUND THE WORLD EP 8 - PALESTINE 🇵🇸 Welcome to Ramadan from around the world! My brand new series exploring the different food and traditions during the holy month. This is the series finale and today were taking a trip to Palestine to make some Maqluba 🇵🇸 Eid Mubarak everyone 🫶🏽 Ingredients (serves 6-8) 8 chicken drumsticks seasoned with salt and pepper 2 eggplants/aubergine 2 potatoes sliced 1 cauliflower sliced 1 cinnamon stick 2 dried limes 2 cloves 3 green cardamon pods 4 bay leaves 600ml chicken stock 2 medium tomatoes 2 cups washed basmati rice Step (1) Slice and sprinkle your eggplants generously with salt, then leave uncovered for 30/60mins. Then pat dry with kitchen towel. Now fry your eggplants, cauliflower and potatoes until golden & crispy. Set aside Step (2) Add some ghee to a large stew pot, then add the cinnamon, cloves, cardamon and bay leaves. Allow to infuse for a few minutes on a medium heat. Then add the chicken drumsticks and cook for 1/2 minutes, until brown all over. Pour in the chicken stock, cover and simmer for 25 minutes.
Step (3) Remove the chicken drumsticks and then drain, while reserving the broth. Now in a large stew pot, layer the tomatoes on the bottom, followed by the eggplant around the side. Then go in with the cauliflower, potatoes, chicken and washed basmati rice. Pour in the remaining broth. I removed about a cup of the broth to ensure my rice wasn’t too soggy. You want there to be about an inch between your finger and the level of the rice in the pan. Cover and cook on the lowest heat for 25 minutes. Then take off the heat and let sit for a further 25 minutes. Flip and enjoy :) #ramadanrecipes #maqluba #tiktokfood #series #fyp
Published videos
Chicken Tagine Mchermel in Zagora, Morocco 🇲🇦😍 this tagine is so special for many reasons, the preserved lemons give it an extra punch of flavour.. the olives, the pull apart chicken and that irresistable broth which gets mopped up by fresh Moroccan round bread.. A true FEAST! man i love Moroccan food.. #tajine #morocco #moroccanfood #tiktokfood #fyp
00:22RAMADAN FROM AROUND THE WORLD EP 8 - PALESTINE 🇵🇸 Welcome to Ramadan from around the world! My brand new series exploring the different food and traditions during the holy month. This is the series finale and today were taking a trip to Palestine to make some Maqluba 🇵🇸 Eid Mubarak everyone 🫶🏽 Ingredients (serves 6-8) 8 chicken drumsticks seasoned with salt and pepper 2 eggplants/aubergine 2 potatoes sliced 1 cauliflower sliced 1 cinnamon stick 2 dried limes 2 cloves 3 green cardamon pods 4 bay leaves 600ml chicken stock 2 medium tomatoes 2 cups washed basmati rice Step (1) Slice and sprinkle your eggplants generously with salt, then leave uncovered for 30/60mins. Then pat dry with kitchen towel. Now fry your eggplants, cauliflower and potatoes until golden & crispy. Set aside Step (2) Add some ghee to a large stew pot, then add the cinnamon, cloves, cardamon and bay leaves. Allow to infuse for a few minutes on a medium heat. Then add the chicken drumsticks and cook for 1/2 minutes, until brown all over. Pour in the chicken stock, cover and simmer for 25 minutes. Step (3) Remove the chicken drumsticks and then drain, while reserving the broth. Now in a large stew pot, layer the tomatoes on the bottom, followed by the eggplant around the side. Then go in with the cauliflower, potatoes, chicken and washed basmati rice. Pour in the remaining broth. I removed about a cup of the broth to ensure my rice wasn’t too soggy. You want there to be about an inch between your finger and the level of the rice in the pan. Cover and cook on the lowest heat for 25 minutes. Then take off the heat and let sit for a further 25 minutes. Flip and enjoy :) #ramadanrecipes #maqluba #tiktokfood #series #fyp
01:06RAMADAN FROM AROUND THE WORLD EP 7 - BANGLADESH 🇧🇩 Welcome to Ramadan from around the world! My brand new series exploring the different food and traditions during the holy month. Today were taking a trip to Bangladesh to make some Kisuri 🇧🇩 Comment where you want me to go to next? Ingredients 1 tbsp ghee 1 tbsp fenugreek seeds 5 bay leaves 1 brown onion sliced 2 green chilli whole 1 tsp salt 2 tbsp grated ginger 2 tbsp grated garlic 1/2 cup red lentils washed 1/2 cup moong dal lentils washed 3/4 cup basmati rice washed 1 tsp chilli powder 2 tsp turmeric 600ml water approx 3 shallots diced 6 dried chilli Step (1) Melt some ghee in a large stew pot, then add fenugreek seeds and bay leaves. Infuse for 1 minute on a medium low heat. Add the onions, chilli and salt, then cook until soft. Add the grated garlic and ginger, then cook for a further minute. Step (2) Add the washed lentils, dal and rice then mix well. Season with chilli powder and turmeric and cook for a further minute. Pour in approx 600ml water into the pot, ensuring there is plenty of water for the rice, dal and lentils to cook. Cover and simmer for 25 minutes. Step (3) 5 minutes before the curry is ready, in a separate frying pan, heat up some more ghee, then add the chilli and shallots. Fry until golden, then add to the pot, mix well. Garnish with some fresh coriander and enjoy :) #khichuri #ramadanrecipes #bengali #bengalifood #tiktokfood #series #fyp
01:01One of my favourite omelettes, the Moroccan Berber Omelette! i had this mutliple times while i was in Morocco, a true delight 🥚🇲🇦 for the best holiday in Morocco, contact @Merzouga_tours enjoy :) #omelette #morocco #tiktokfood #fyp
00:23RAMADAN FROM AROUND THE WORLD EP 6 - SOMALIA 🇸🇴 Welcome to Ramadan from around the world! My brand new series exploring the different food and traditions during the holy month. Today were taking a trip to Somalia to make a Bur Mandazi/Somali puff puff 🇸🇴 Comment where you want me to go to next? Ingredients (6) 3 cup plain flour 1 medium egg 4 cardamon pods grounded/1 tsp ground cardamon 1 tbsp salt 1 tbsp active yeast 1/4 cup warm milk 150ml warm water approx* 1 tbsp vegetable oil Step (1) Ground your cardamon with a pestle & mortar. Combine all the dry ingredients in a large bowl, then mix very well. Step (2) Add the egg and milk and slowly whisk together. Slowly add the warm water bit by bit and whisking as you go along. Until you begin to form a sticky but not wet dough. Knead for 5 minutes then coat in vegetable oil and cover and let rest for an hour. Step (3) Split the dough into 8-10 equal sized balls then cover again for 30 minutes. Roll the balls out, then cut into any desired shape you want :) Step (4) Deep fry at 350F/180C for 4/5 minutes constantly basting with the spoon as seen in the video. This is is REALLY IMPORTANT, as it helps to puff up the Bur. Serve with some honey or whatever you like and enjoy :) #puffpuff #ramadanrecipes #somali #somalifood #tiktokfood #series #fyp
01:04RAMADAN FROM AROUND THE WORLD EP 5 - PAKISTAN 🇵🇰 Welcome to Ramadan from around the world! My brand new series exploring the different food and traditions during the holy month. Today were taking a trip to Pakistan to make a Karachi lamb Biryani 🇵🇰 Comment where you want me to go to next? Lamb stock: 500g lamb/mutton diced 1 tbsp vegetable oil 1 star anise 1 clove 2 green cardamon 1 cinnamon stick 1 tbsp salt & pepper 500ml vegetable stock Biryani: 6 fresh tomatoes 3 green chilli Thumb of ginger 5 garlic cloves 1 cinnamon stick 4 bay leaves 1 tbsp black peppercorns 2 cloves 1 star anise 1 tsp turmeric 1 tbsp chilli powder 1 tsp ground coriander 4 prunes 1 tbsp garam masala 1/2 cup curd/yoghurt 1 cup of the lamb stock 1 tsp orange food colouring 400g par boiled basmati rice Fresh mint Fresh coriander 1 lemon 1 tbsp vegetable oil Step (1) Heat up 1tbsp vegetable oil, then add the star anise, cloves, cardamon and cinnamon stick, allow to infuse for 1 minute on medium heat. Sear your lamb/mutton for 2 minutes, pour in vegetable stock, cover and cook for 1 hour. Step(2) In a large pot, sweat down the tomatoes until soft and broken apart. Make a paste of ginger, chilli & garlic then add to pot and cook for 5 mins. Now add the cooked lamb, spices, curd, lamb stock and yoghurt, mix very well. Taste and adjust salt levels. Cook for 20 minutes. Step (3) Add the food colouring and mix until combined. Layer the par-boiled rice alongside the fresh mint, coriander and lemon slices. Drizzle with vegetable oil, then cover and simmer on the lowest heat possible for 10 minutes. Then kill the heat, and let steam for a further 20. Serve with yogurt and enjoy :) #biryani #ramadanrecipes #pakistan #tiktokfood #series #fyp
01:05RAMADAN FROM AROUND THE WORLD EP 4 - LEBANON 🇱🇧 Welcome to Ramadan from around the world! My brand new series exploring the different food and traditions during the holy month. Today were taking a trip to Lebanon to make Kibbeh 🇱🇧 Comment where you want me to go to next? Ingredients: Casing: 1 cup extra fine bulgur 400ml water 2 tbsp Lebanese 7 spice 1 tsp dried mint 1 brown onion grated 1 tbsp salt 100g beef mince Filling: 4 tbsp pine nuts 1 brown onion diced 150g lamb mince 100g beef mince 1 tbsp Lebanese 7 spice 1 litre frying oil Yoghurt to serve Sumac & coriander to garnish Step (1) In a large bowl mix together the bulgur and water. Mix well and let rest for 10 minutes while the bulgur absorbs the water. Add the Lebanese 7 spice, dried mint and salt and mix very well. Add the grated onion and beef mince, cover and let rest while we make the filling. Step (2) Add 1 tbsp olive oil to a large skillet, then once hot, add the pine nuts and fry until lightly brown. Add the onion and cook for 2 minutes. Add the lamb and beef mince and cook until brown all over. Season with Lebanese 7 spice, salt and black pepper, then cook for a further 5 minutes. Take off the heat and let cool. Step (3) Roll the bulgur mixture out into 7/8 equal sized balls. Wet your hands and then place your finger inside and roll in a clockwise motion as seen in the video. Until you form a small cup. Take some of the mixture and insert into the ball. Gently close the top and roll into a long sphere shape. Fry at 350F for 4/5 minutes or until golden brown and crispy. Serve with some Yoghurt and enjoy :) #kibbeh #ramadanrecipes #lebanesefood #lebanon #tiktokfood #series #viral #fyp
01:07RAMADAN FROM AROUND THE WORLD EP 3 - INDONESIA 🇮🇩 Welcome to Ramadan from around the world! My brand new series exploring the different food and traditions during the holy month. Today were taking a trip to Indonesia to make Kodak Pisang! Comment where you want me to go to next? Full recipe below :) 2 pandan leaves 400ml water 4 tbsp brown sugar (reduce if you dont want it too sweet 3 small sweet potatoes diced 3 ripe plantians diced 1 tsp salt 1 tsp caster sugar 400ml coconut cream 1 tbsp cornstarch 1 tbsp water Coconut flakes (to serve) Step (1) In a large pot, heat up 400ml of water. Add the pandan leaves, brown sugar and let boil for 10 minutes. Step (2) Add the sweet potato, plantain, salt and sugar then cook fore 15-20 minutes until they cooked through. Add the coconut cream and cook for a further 5 minutes. Step (3) Remove the pandan leaves and add some cornstarch slurry to thicken it up, serve and enjoy :) #kolakpisang #ramadanrecipes #indonesia #tiktokfood #series #viral #fyp
01:01RAMADAN FROM AROUND THE WORLD EP 2 - MOROCCO 🇲🇦 Welcome to Ramadan from around the world! My brand new series exploring the different food and traditions during the holy month. Today were taking a trip to Morocco to make Harira! Full recipe below :) 500g lamb shoulder diced 1 Spanish brown onion 3 stalks celery Handful celery leaves 200g parsley 200g coriander 5 medium tomatoes 1 tbsp turmeric powder 1 tbsp ginger powder 200ml water/chicken or vegetable stock 200g soaked and drained chickpeas 150g washed green lentils 50g vermicelli 1 tbsp flour Salt to taste Step (1) In a large stew pot, brown off your lamb for 2/3 minutes. Then blend the onion, celery, celery leaves, coriander and parsley until smooth. Add to the pot and mix well, cover and cook for 10 minutes. Step (2) Blend your tomatoes, then add to the same pot alongside the water, turmeric and ginger powder. Taste and season with salt and black pepper to taste. Cover and cook for 50 minutes. Step (3) Once the lamb is tender, add the chickpeas and lentils, cover and simmer for 15 minutes. Add the vermicelli and cook for a further 10 minutes. Mix 1 tbsp flour with 2 tbsp water until well combined, then add to the pot right at the end once the heat is off to thicken it up. Season with salt and pepper to taste and serve with bread and some dates, enjoy :) #harira #ramadanrecipes #tiktokfood #series #viral #fyp
01:02RAMADAN FROM AROUND THE WORLD EP 1 - SAUDI ARABIA 🇸🇦 Welcome to Ramadan from around the world! My brand new series exploring the different food and traditions during the holy month. Today were taking a trip to Saudi Arabia to make Kabsa! Full recipe below :) 2 cups extra long basmati rice (soaked 2 hours) 1 tbsp ghee 2 cloves 2 green cardamon 1 cinnamon stick 4 persian dried limes 3 bay leaf 2 half chicken 1 red onion 1 red bell pepper 2 tbsp garlic minced 2 tbsp ginger minced 2 tbsp tomato paste 200ml passata 1 tsp turmeric 3 tbsp kabsa masala (ingredients below) 400ml water or stock Kabsa masala: 1 persian dried lime 2 black cardamon pods 1 tsp nutmeg grated 4 dried chiles 1 cinnamon stick 1 tbsp coriander seeds 1 tsp fennels seeds 2 green cardamon pods 1 tbsp black pepper corns Step (1) In a large stew pot, heat up the ghee and add the cloves, cardamon, bay leaf, limes and cinnamon stick. Infuse for 2 minutes then remove. Sear the chicken on each side, then remove Step (2) Suate your onion and pepper until soft, alongside the whole spices. Add the minced garlic and ginger, cook for 1 minute. Add the tomato paste, sauce, kabsa masala and turmeric. Add the chicken to the pot, add enough water to cover completely. Cover and simmer for 35 minutes. Step (3) Remove the chicken and set aside. Add the soaked rice and mix well. As the rice is soaked, it is important to remove a bit of the water, so it doesnt get mushy. Remove enough so you can just start to see some of the grains on the surface. Simmer on low for 15 mins, then kill the heat and let simmer for a further 15 covered and untouched. Step (4) Preheat a grill or oven. Reserve some of the broth from the pot and mix with 2 tbsp black pepper, coat generously on the chciken then add to the oven/grill to give the chicken a nice bit of colour. Serve with some almonds and enjoy :) #ramadan #ramadanrecipes #kabsa #tiktokfood #series #viral #fyp
01:11TODO 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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