Hey Beautiful People! I am SOOO excited to share a video I did with the AMAZING and TikTok-Famous, DermDoctor (aka @doctorly)! I know a lot of people have seen him on TikTok and probably wonder how he would be in person, and not only did we have the best time ever but he actually helped helped me with my skin just by sitting with me and noticing some skin issues (I didn’t know I had YEAST on my face, Eeek!). I’m obsessed with him and his wife, they’re literally my new baby brother and sister! I hope you guys love the video! Linking all of the products we used below and comment below if you want to see more collabs with DermDoctor. Love you all so much Dr Shah (aka DermDoctor) is using: 1. Scrub: Wishful Yo Glow Enzyme Scrub: https://bit.ly/39HFmCe 2. Essence: 111Skin Antioxidant Energising Essence: https://bit.ly/395JyeR 3. Eye Serum: New Wishful product coming soon!! 4. Serum: Wishful Thirst Trap Juice Serum: https://bit.ly/3N47L3V 5. Moisturizer: Wishful Honey Whip Peptide Moisturizer: https://bit.ly/3kYxCOz 6. Oil: Wishful Get Even Rose Oil: https://bit.ly/3w339Ft I'm using: 1. Cleanser: CeraVe Hydrating Facial Cleanser: https://bit.ly/38oPI9P 2. Eye Cream: Biossance Squalane + Marine Algae Eye Cream: https://bit.ly/3N8i1bi 3. Serum: Vichy Mineral89 Prebiotic Concentrate: https://bit.ly/3N8ib2o 4. Moisturizer: SkinFix Barrier+ Triple Lipid-Peptide Cream: https://bit.ly/3yuWRjF 5. SPF: EltaMD UV Physical Broad-Spectrum SPF41: https://bit.ly/3l5ETw0 LET’S BECOME FAMILY! SNAP: HudaBeauty صفحة سناب شات BLOG: hudabeauty.com المدوّنة الالكترونيّة INSTA: http://instagram.com/hudabeauty صفحة الانستقرام FB: http://facebook.com/hudabeauty صفحة الفايسبوك TWITTER: https://twitter.com/hudabeauty صفحة التويتر TIKTOK: https://www.tiktok.com/@hudabeauty?lang=en صفحة التيك توك

RECIPE: https://www.cookingwithalia.com/967-berkoukch-payasam/ INGREDIENTS: 1 tablespoon unsalted butter 100g (1/2 cup) pearl couscous 1.5L (0.4 gallon) milk Pinch of salt 5 cardamom pods, crushed 1/2 teaspoon saffron threads 10 dates, pitted and diced 3 tablespoons honey (or to taste) For decoration Dates, diced Roasted almonds, diced Saffron threads DIRECTIONS: 1- Melt the butter in a large pot over medium heat. 2- Add the pearl couscous and cook for 5 minutes while stirring. 3- Add the milk, salt, cardamom, saffron threads, dates, and honey. Bring to a boil, then cover and cook for 45 minutes. Serve warm with dates, almonds, and saffron threads

RECIPE: https://www.cookingwithalia.com/968-tikka-masala-briwats/ INGREDIENTS: 500g pastilla leaves For the tikka masala chicken 250g (1/2 pound) chicken breast, cut into cubes 100g (1/2 cup) plain unsweetened yogurt 1 teaspoon grated garlic 1 teaspoon grated fresh ginger 1 tablespoon garam masala 1/2 teaspoon salt 1/4 teaspoon chili powder 1/4 teaspoon turmeric 1/4 teaspoon cumin 2 tablespoons olive oil For the tikka masala sauce 2 tablespoons unsalted butter 1 onion, peeled and diced 1 teaspoon minced garlic 1 teaspoon fresh grated ginger 1 tablespoon garam masala 1/2 teaspoon paprika 1/2 teaspoon ground coriander 1/4 teaspoon turmeric 1/4 teaspoon salt 170ml (3/4 cup) tomato puree 100ml (1/2 cup) heavy cream 60ml (1/4 cup) water 1 tablespoon chopped coriander and parsley For the chutney 100g (1/2 cup) yogurt 1 small bunch of coriander, roughly chopped 1 small bunch of mint, roughly chopped 2 tablespoons lemon juice 1/4 teaspoon chili powder Salt and pepper to taste DIRECTIONS: Step 1: Preparing the chicken tikka masala 1- In a large bowl, mix the chicken, yogurt and spices. Cover with plastic wrap, then refrigerate for 2 hours. 2- Heat the olive oil in a skillet over medium heat. Add the chicken, then cook for 7 minutes. Remove the chicken and set it aside. 3- In the same skillet, add the butter, onions, garlic, and ginger, then cook over medium heat for 5 minutes. 4- Add salt, ground coriander, turmeric, garam masala, paprika, tomato puree, heavy cream, and water, then cook until the sauce thickens. 5- Add the chicken to the sauce and cook for another 5 minutes. Turn off the heat, then set aside to cool before shredding the chicken. Step 2: Shaping the Briwat 6- Preheat the oven to 200°C/ 400°F. 7- In a small bowl, whisk together the flour and water to make a flour paste. 8- Cut the pastilla sheets to form long rectangles. 9- Add a tablespoon of the chicken filling to each rectangle of pastilla sheet, wrap the sheet of pastilla around the filling to form a triangle and use the flour paste to seal it. 10- Place the briwat on a baking sheet lined with baking paper, then bake for 25min. 11- While the briwat are cooking, place all the chutney ingredients in a blender, then blend until smooth. Serve it with the warm briwat and enjoy !

RECIPE: https://www.cookingwithalia.com/966-makrout-gulab-jamun/ INGREDIENTS: For the dough 250g (1 1/2 cups) fine semolina 25g (1/3 cup) All-purpose flour 50g (3 1/2 tablespoons) unsalted butter, melted Pinch of salt 1/4 teaspoon Arabic gum, ground with a teaspoon of sugar 1/2 teaspoon vanilla extract 100ml (1/2 cup) orange blossom water For the filling 125g (4.5 ounces) date paste 1 tablespoon sesame seeds, toasted 1 tablespoon almonds, toasted and finely chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 tablespoon orange blossom water 1 tablespoon unsalted butter, at room temperature For the syrup 150g (2/3 cups) white granulated sugar 150ml (1/2 cup) water 5 cardamom pods, lightly crushed 1/4 teaspoon saffron threads 1 tablespoon rose water 1 tablespoon lemon juice Vegetable oil for frying DIRECTIONS: Step 1: Preparing the dough 1- In a bowl, whisk together the semolina, flour and salt. 2- Add the melted butter and mix with your fingertips until you reach a sandy consistancy. 3- Add the Arabic gum, vanilla extract, and orange blossom water, then mix to form a smooth paste. 4- Set the dough aside for 5 minutes. Step 2: Preparing the filling 5- In a bowl, combine the date paste, almonds, sesame seeds, cinnamon, cloves, butter, and orange blossom water by hand until well combined. 6-Shape the filling into small balls. Step 3: Preparing the syrup 7- Place the water, sugar, cardamom, and saffron in a saucepan over medium heat. Bring the mixture to a boil, then cook for 5 minutes. 8- Add the rose water and lemon juice, then boil for 1 more minute. Turn off the heat and set aside to cool. Step 4: Preparing the makrout 9- Take one dough ball at a time, then flatten it with your hand. 10- Place one date ball in the middle, then roll the dough around it to shape the markrout. 11- Fry the makrout in hot vegetable oil until golden brown, then transfer immediately to the cooled syrup. Drain, then serve!