Thanks for educating me on the spelling, that there was an alternate one I mean! >_< Do it, my pleasure. Hit us up with the photos after if you make it!
If you want to see it made by a master, check out the Tel Aviv-episode of Somebody Feed Phil (if you have Netflix)
Haha I don’t think it’s the correct spelling, just an alternate one, as with all things Mediterranean, it seems. Not to mention there seems to be no consensus on where it actually originated so there are probably like a dozen spellings and recipe variants.
I’ve only made israeli-varieties 
Thanks @Voxel
Is your weight going up @flappinit?
Yeah. Fast. Abs are fluffier too, but mostly it’s my shoulders, chest, back, and butt that look bigger. I’m around 216 this morning.
Conditioning day
750m swim, slow, all focused on technique and breathing.
10x25m prowler sprints with prowler +90
100 cable chest flys rest-pause. We’ll see if this hinders performance and reassess doing it again, but my actual chest is getting virtually no work - even my dips tend to hit more triceps, flat bench definitely hits shoulders and triceps more than chest, so I just wanted a nice pump.
100 lateral raises with 20s, rest-pause. Again, going to have to reassess, but the lateral raises I did on earlier days didn’t hurt anything, mostly because my OHP grip is pretty damn narrow (ring fingers on the barbell ring) so it’s mostly front delts working. Felt good and restorative.
Assault bike tabata, 20 work 10 rest x 8 rounds. 50.8 cals - PR. Last time was 41 and 43 cals and that was at the beginning of the workout, this was at the end after swimming, prowler sprints and other stuff, so I feel pretty good. Liking how I look too.
I’d say go out and buy one of those Bane masks from Halloween and pose for us, but unfortunately it might cover your pie-hole too long before you must eat more eggs. 
Good luck, dude. Hope this ends how you want.
X2 an absolute favourite.
Interested in seeing other peoples versions, pretty sure I’ve “improved” mine along the way to being nearly unrecognisable
I’m not getting my hopes up for any particular end result in terms of physique or strength. I’m using it as an exercise in discipline and properly fueling performance. If I end up looking more solid as a result of it, cool! If I gain too much fat and decide to back off, also cool! 6 weeks is temporary - the knowledge that I can consistently eat to fuel my workouts if I need to is permanent, and if it turns out that I don’t respond well to a very high caloric intake (and that’s been the case in the past), then backing off a bit and cleaning up some rough edges with regards to my nutrition will seem easy in comparison to this. I don’t think there’s a losing outcome here if I finish all my reps, my beef, and my eggs.
With BtM eating I’d be at just about a surplus, maybe maintenance if I ate NOTHING else than the eggs and beef. It’s interesting how a fixed recommendation will play out differently for people starting at different weights.
Hope you took before pictures! Maybe not to share but like for yourself at least. And if they’re in your log already I missed those ones. Sorry.
Not entirely sure but a quick Google of these of they looks similar to a ‘Yorkshire pudding’ mix that Brits (and I’m sure others do too, but not 100% sure if it’s made its way else where) use to make ‘toad in the hole’ - the same batter milk eggs flour and then you put it in a dish with sausages and oven bake.
Looks similar except for the sausages.
Gonna do the shakshouka for dinner @Voxel
Right now- 1.25 lbs of beef fried in patties and halved with harissa seasoning and samurai sauce (ketchup mayo and hot sauce) with another 1/3 of that mashed potatoes container.
By the way- a couple thoughts on this program and other related stuff:
Today, between swimming, prowler sprints, tabata, and the 100 rep sets, I think I gassed myself more than any of the lifting days thus far. I also did a lot of work around the house today, but regardless, it’s amazing to me how many people neglect the conditioning aspect of 5/3/1. This diet would be a recipe for disaster if I wasn’t sweating balls and gasping for air 3-4x a week and was only doing the lifting. I actually kind of look forward to the lifting days and dread the conditioning ones.
Thankfully Nutty’s log has died down again and hopefully just stays there so no more flamefests start, but no matter how you feel about that situation, my log has had about the same level of traffic and the same or even more support and encouragement and helpfulness than his log got, and it’s been in response to me lifting light weights and eating unimpressive amounts of food (relative to many on here). Just some food for thought if anybody believes they need to make themselves out to be something they’re not on here to get kudos around here.
I appreciate all you fatties helping me eat, too.
Good point. I could care less how much weight someone moves around. I enjoy following interesting peoples journey. I hope to help here and there, not interfere, and learn.
Just a quick thought on the Nutty drama, but mostly on the value of these forums. It occured to me while lurking on that thread that simply putting out a log with basic training in it (whether you did it or not) is of absolutely no value to anyone. We already have more than enough examples out there of people achieving big things, we don’t need more. The value of this site to me is the interaction and engagement of all the regular posters. If I want to see someone lifting something heavier than me, there’s YouTube. This site is for engaging with people.
Also, I’d like to see how that shakshuka turns out because I’m pretty hungry and the food envy is real.
I’m excited for it - I’m not going to cook it until almost 11 pm because I had a late eating schedule today, but I already had eggs, smoked paprika, cumin, salt, pepper, parsley, oregano, vegetable broth, olive oil, and an onion, so all I had to do was grab a can of diced tomatoes, anaheim peppers and habanero peppers, and feta cheese. Looks like you just sautee the onions and peppers, then add the tomatoes, broth, and spices, let it all cook, and then crack the eggs in and poach them. Then just sprinkle parsley and crumbled feta over it and serve! I love easy recipes, really digging that this one was brought to my attention.
Nailed it!
Not to play Tommy Topper or anything, but I was a bit proud of this moment. Colucci pulled up the threads with the most posts when The Flame Free Confession Thread III opened up. Mark and I made the cut! You know why? Because we work our thoughts out in our logs and ask for help. It’s a place for human interaction. The training is a side note.
Never tried it with cheese, but I think I might be sold on that. Grilled salmon on the side tops it off for me.
Edit:
And a bit of diced chorizo
