arayes kafta on a wooden board with plain yogurt

Arayes Kafta

Arayes Kafta is a popular Middle Eastern kafta stuffed pita sandwiches- that makes for a quick, delicious and flavorful lunch or dinner. 

Arayes recipe meat

Arayes Kafta is a great way to use uncooked Leftover Kafta- but even if you don’t have any leftover, making kafta takes less than 10 minutes! I call these Kafta sandwiches a win in my kitchen, I’m able to quickly whip them up and my whole family enjoys.

DELISH.

What is Arayes Kafta?

Arayes Kafta is kafta meat in pita bread, spread and cooked to perfection. Kafta is made with a very simple mix of ground meat, — usually beef, lamb, or a combination of both — Middle Eastern spices, finely chopped onions and parsley. If you own a food processor, now is a good time to use it. 

arayes kafta- Beef kafta pita

Type of Bread in Kafta Arayes:

Fresh flatbread or thin pita bread are used traditionally in this recipe, but i’ve tried it before with tortilla bread, and the final result was just as good!

Cooking Method:

These Arayes kafta can be baked in the oven, cooked on skillet on stove top or on an electric griddler (is what I used in this recipe). I’ve included baking and cooking on stove top tips below.

How to Make Arayes:

(Scroll all the way down to recipe card for exact measurements and a printable option)

Start by preparing your Kafta mixture:

In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated.

Assemble the Arayes Kafta:

  • Open up the pita bread ino two halves.
kafta
  • Add about 3-4 tablespoons of the kafta mixture and spread it out evenly on one half of the pita bread.
kofta
  • Place the other pita half on top, covering the kafta spread.
arayes
  • Cut in half and repeat for the rest of the kafta mixture.
arayes

Cook the Kafta Arayes:

*If using a griddler: Cook for 5-7 minutes on high heat.

kafta arayes on griddler

*If baking: Preheat oven to 375 F, line a baking sheet with parchment paper and generously grease with baking spray. Arrange the arayes in a single layer and spray the top of the pita bread with cooking spray or brush with olive oil. Bake for 10 minutes or until kafta meat is cooked through.

*If cooking on stove top: Pre heat a non stick grill skillet or cast iron skillet on medium high heat, place the pita kafta on the skillet and cook for 3-4 minutes on each side or until beef is cooked through.

Lebanese Kafta recipe- Kafta arayes

What to serve with Arayes Kafta:

Serve with Lebanese Pickles, Hummus , Tahini Sauce, plain yogurt or your favorite salad. Mine is always Tabouli or Fatoush!

ENJOY! And if you give this Beef Kafta Pita Sandwiches recipe a try, let me know! Snap a photo and tag me on FACEBOOK or INSTAGRAM!

Yield: 6

Arayes Kafta

arayes kafta on a wooden board with plain yogurt

Ingredients

  • 4 pita flatbreads or 8 tortillas
  • 1 lb of ground beef (10-15% fat)
  • 1 large onions- halved
  • 1 parsley bunch- stems removed (about 1.5-2 cups parsley leaves)
  • 1 teaspoon ground all Spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt (or to taste)

Instructions

Prepare the Kafta mixture:

In a large bowl, add beef, spices, and the minced onions and parsley mixture – Mix by hand until incorporated.

Prepare the Arayes:

    1. Open up the pita bread into two halves.
    2. Add about 3-4 tablespoons of the kafta mixture and spread it out evenly on one half of the pita bread.
    3. Place the other pita half on top, covering the kafta spread.
    4. Cut in half and repeat for the rest of the kafta mixture and pita bread.

    Cook the arayes:

    *If using an electric griddler: Preheat and cook for 5-7 minutes on high heat.

    *If baking: Preheat oven to 375 F, line a baking sheet with parchment paper and generously grease with baking spray. Arrange the arayes in a single layer and spray the top of the pita bread with cooking spray or brush with olive oil. Bake for 10 minutes or until kafta meat is cooked through.

    *If cooking on stove top: Pre heat a non stick grill skillet or cast iron skillet on medium high heat, place the pita kafta on the skillet and cook for 3-4 minutes on each side or until beef is cooked through.

Air Fryer Zucchini Fries

Crispy, tender parmesan zucchini Fries, air fried to absolute perfection! Air Fryer Zucchini Fries will quickly become your new favorite healthy snack.

zucchini fries air fryer

These light parmesan Air Fried Zucchini Fries are the perfect appetizer, side dish or snack. Low Carb, Keto and Gluten Free! I could go on and on about how much I love air frying. You can enjoy every bite of air fried dishes completely guilt-free.

What you Need to Make Air Fried Zucchini Fries:

(Scroll all the way down to recipe card for exact measurements and a printable option.)

  • Zucchini
  • Egg
  • Panko breadcrumbs
  • Parmesan cheese
  • Garlic powder
  • Salt and pepper
  • Cooking olive oil spray
zucchini strips, egg, panko bread crumbs and shredded parmesan cheese

Tips For Making Crispy Zucchini and Summer Squash Fries

Here are a few tips to help get crispy zucchini fries each and every time. 

  • Size: Cut the zucchini quartered lengthwise in a uniform thickness- about 1 of an inch thick each. This will ensure your fries cook evenly.
  • Space: Don’t over crowd your air fryer and cook your fries in batches if needed. Make sure the zucchinis are placed in a single layer.
  • Serve right away: Zucchini fries are best when served fresh.
Air fryer zucchini fries- healthy air fryer snacks.

How to Serve Zucchini Fries:

When ready to serve, you can dip these parmesan zucchini fries in your favorite dipping sauce – garlic aioli, sriracha sauce, ranch, fry sauce, marinara sauce, or avocado dressing. The sky is the limit!

More Air Fryer Recipes You’ll Love!

Air Fryer Chicken Cutlets

Air Fried Okra

Air-Fried French Fries

Air-Fried Zucchini Chips

Air-Fried Falafel

Air-Fried Asparagus

parmesan zucchini fries air fryer

If you’ve tried this healthy Air Fryer Zucchini Fries recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my Facebook group where you can share a picture of the recipes that you’ve tried.

Yield: 4

Air Fryer Zucchini Fries

Air fryer zucchini fries- healthy air fryer snacks.

Crispy. low carb air fryer zucchini fries.

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

Instructions

  1. Cut zucchini lengthwise in quarters then cut into strips about 1" long and 1" thick. Set aside
  2. Grease the air fryer basket with olive oil cooking spray. Set aside.
  3. Whisk an egg in a small bowl.
  4. Place panko breadcrumbs in another dish with Parmesan cheese, black pepper, salt and garlic powder.
  5. Working in batches first dip each zucchini into the egg mixture.
  6. Then into the panko mixture.
  7. Arrange the zucchini strips in the air fryer basket in a single layer.
  8. Spray the top of the breaded zucchini fries with olive oil spray as well.
  9. Cook for 7-8 minutes at 400 F, flipping half way through.

Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce

Kousa bil Laban translates to zucchini with yogurt sauce in Arabic. In this dish, cored zucchini is stuffed with a mixture of perfectly cooked and spiced ground beef and sautéed onions, simmered in a rich garlicy yogurt sauce then topped with toasted pine nuts.

squash with yogurt sauce

Lebanese Stuffed Zucchini

Stuffed zucchini recipes are a staple in Lebanese cuisine. Here are a couple other popular stuffed zucchini recipes on the blog: Vegetarian Lebanese Stuffed Zucchini and Lebanese Stuffed Zucchini- Kousa.

kousa recipe Lebanese with garlicy yogurt sauce

What is Kousa?

Kousa translates to zucchini or squash in Arabic. It is also known as Lebanese zucchini- light green in color and small and wide in shape. You often find it at farmer’s market in summer time, or at Middle Eastern grocery stores. I love adding Kousa to my soups , pilafs and stir fries. I prefer to use Lebanese zucchinis, but summer zucchinis will work just fine in this recipe as well.

Lebanese Zucchini recipe- Lebanese squash recipe- Garlicy yogurt sauce.

How to Make Kousa bil Laban:

Core the zucchini:

  • Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much skin.
  • Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis as you hollow. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity. Some have found success using an apple corer to hollow out their zucchinis, I personally prefer the old fashioned way using a regular corer. You can also use an electric veggie corer drill
how to hollow zucchini
How to core zucchini

Cook the Cored Zucchinis:

Bring a large pot of water to boil, add the the cored zucchinis and simmer for 20-25 minutes or until zucchinis are cooked through. Transfer to a colander to drain and cool down. Save about 2 cups of the zucchini broth, to use later when making the yogurt sauce.

Lebanese kousa by the salt and sweet kitchen- Lebanese recipes

Prepare the Stuffing Mixture:

  • Heat olive oil in a frying pan over medium heat and add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins).
  • Add ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of meat. Cook for about 10 minutes or until meat is cooked through.
kousa bil laban stuffing mixture.

Prepare Pine Nuts:

In a medium size pan over medium heat, heat oil. Add the pine nuts and cook for about 4-5 minutes or until golden brown, stirring frequently; set aside.

roasted pine nuts by the salt and sweet kitchen

Stuff the Zucchinis:

Using your hands or a small spoon stuff the zucchini with the cooked beef mixture, all the way to the top. Repeat for the rest of the hollowed zucchinis. Set aside.

Prepare the Yogurt Sauce:

  • In a large heavy saucepan over medium heat, begin to warm the yogurt.
  • In a small bowl, dissolve the cornstarch with the reserved zucchini broth, add crushed garlic and salt. Whisk the cornstarch mixture into the warmed yogurt. Whisking continuously to avoid the yogurt sauce from curdling. Bring to a boil, lower heat to low.
  • Add the the stuffed zucchinis into the yogurt sauce and simmer for about 20 minutes.
Lebanese stuffed zucchini in yogurt sauce
  • Transfer to a serving plate, sprinkle with toasted pine nuts if you’d like.
  • Enjoy!

Tips for Making the Best Kousa bil laban Recipe:

  • Reserve some of the zucchini broth to use it in the garlicy yogurt sauce, for extra flavor.
  • Let the cornstarch completely dissolve with the zucchini broth, before adding it to the yogurt.
  • When making the yogurt sauce, whisk the mixture continuously, until you bring it to a boil. This will help the mixture thicken without curdling.
  • Sprinkle some dried mint before serving, if you have any.

How to Store Kousa bil Laban:

Store in an airtight container, it keeps well for up to 4 days in the fridge. Reheat in the microwave or on stove top for a few minutes. You might need to add a sprinkle of water before reheating, if the yogurt sauce thickened too much in the fridge.

Lebanese stuffed zucchini with yogurt sauce. Kousa mahshi in yogurt sauce.

Similar Lebanese Recipes:

Lebanese Stuffed Zucchini- Kousa

Vegetarian Lebanese Stuffed Zucchini

Lebanese Stuffed Grape Leaves

Lebanese Stuffed Cabbage Rolls

Pumpkin Kibbeh Balls

If you’ve tried this Lebanese Stuffed Zucchini with Yogurt Sauce- Kousa bil Laban recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! 

Lebanese Stuffed Zucchini with Yogurt Sauce:

Yield: 4

Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce

kousa mahshi bil laban

Kousa bil laban or stuffed zucchini with yogurt sauce is Lebanese comfort food at its best.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 10-12 Lebanese zucchini

For the filling

  • 1 lb ground beef 
  • 1 medium onion- diced
  • 1 teaspoon ground all spice
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil

For the garlic sauce

  • 3 cups whole milk- plain
  • 3 garlic cloves- crushed
  • 1 teaspoon salt 
  • 1 tablespoon corn starch 
  • 2 cups water- reserved from zucchini broth

For the pine nuts

  • 1 tablespoon olive oil
  • 1/4 cup pine nuts

Instructions


Core the zucchini:

  1. Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much skin.
  2. Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis as you hollow. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity. Some have found success using an apple corer to hollow out their zucchinis, I personally prefer the old fashioned way using a regular corer. You can also use an electric veggie corer drill

    Cook the Cored Zucchinis:

    1. Bring a large pot of water to a boil, add the the cored zucchinis and simmer for 20-25 minutes or until zucchinis are cooked through.
    2. Transfer to a colander to drain and cool down. Save about 2 cups of the zucchini broth, to use later when making the yogurt sauce.


Prepare the Stuffing Mixture:

  1. Heat olive oil in a frying pan over medium heat and add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins).
  2. Add ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of meat. Cook for about 10 minutes or until meat is cooked through.

Stuff the Zucchinis:

Using your hands or a small spoon stuff the zucchini with the cooked beef mixture, all the way to the top. Repeat for the rest of the hollowed zucchinis. Set aside.

Prepare the Yogurt Sauce:

  1. In a large heavy saucepan over medium heat, begin to warm the yogurt.
  2. In a small bowl, dissolve the cornstarch with the reserved zucchini broth, add crushed garlic and salt. Whisk the cornstarch mixture into the warmed yogurt. Whisking constantly to avoid the yogurt sauce from curdling. Bring to a boil and reduce heat to low.
  3. Add the the stuffed zucchinis into the yogurt sauce and simmer for about 20 minutes.

To Serve:

Transfer to a serving plate, sprinkle with toasted pine nuts.

Enjoy!

    Recommended Products

    The recommended products below are affiliate links to products I use and love!

    Freekeh with chicken recipe

    Chicken Freekeh

    This Lebanese Chicken Freekeh is the perfect recipe for a healthy lunch or dinner. Pan seared tender chicken thighs on a bed of fluffy Freekeh topped with golden toasted almonds. This hearty Freekeh recipe is ready in just 30 minutes. So GOOD!

    Freekeh with chicken recipe

    Wait… What is Freekeh

    Freekeh, pronounced free-kuh, also known as frikeh, farik or fireek  is a type of cracked wheat, similar to bulgur, but typically picked while still green and then roasted to achieve a slightly smoky and nutty flavor. Freekeh is very nutritious; It is rich in protein, iron and fiber. It contains almost 3 times as much fiber as brown rice and twice as much as quinoa.

    freekeh with chicken topped with roasted almonds.

    How to Make Chicken Freekeh:

    • Pick over freekeh to remove any debris, rinse and soak for at least 30 minutes.
    • Cook the onions with olive oil until wilted, but not browned.
    cooked onions in a large skillet
    • Add the rinsed freekeh and water and cook for 25 minutes.
    freekeh and onions mixed in a large skillet
    • While the freekeh is cooking, pan sear the boneless, skinless chicken thighs with olive oil.
    pan seared chicken thighs
    • Toast the raw almonds until golden brown.
    • Assemble the freekeh, by starting with a bed of cooked freekeh on serving plate, top with pan seared chicken, sprinkle some roasted almonds on top and garnish with chopped parsley if you like.
    • Serve immediately and enjoy!
    If you are looking for freekeh recipes, the you will love this Lebanese Chicken freekeh.

    How to store Chicken Freekeh:

    Store in an airtight container for up to 4 days. You can freeze cooked freekeh, without the chicken in a freezer friendly container for up to 6 months. Defrost overnight in the fridge before heating and serving.

    Frequently asked questions:

    Is Freekeh gluten free?

    Since freekeh is a strain of wheat, it’s not gluten free. To make this recipe gluten free, substitute quinoa for the freekeh, adjusting the amount of water and cooking time accordingly.

    Where can I buy Freekeh?

    You should be able to find freekeh at your local grocery store, usually in the grain isle with quinoa or at any Middle Eastern store. I’ve been finding it at Walmart and whole foods. You can also order it from amazon. If you can’t find freekeh, substitute your whole grain of choice for the freekeh, adjust water and cooking time as necessary. Farro, barley, whole wheat couscous or quinoa would make great substitutes for the freekeh.

    What is the difference between whole grain Freekeh and cracked freekeh?

    Cracked freekeh takes less time to cook than whole-grain freekeh, about 20-25 minutes versus 45 minutes, without compromising nutritional content.

    More Lebanese Inspired Recipes with Chicken?

    Lebanese Chicken Shawarma

    Lebanese Chicken and Rice

    Moghrabieh

    Lebanese Lemon Garlic Chickpeas- Msabaha

    Chicken Tawook

    if you are looking for cracked freekeh recipes, then you will love this freekeh with chicken. The perfect Lebanese recipe.

    If you like this Lebanese Chicken Freekeh recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page! 


    Lebanese Freekeh with Chicken

    Yield: 8

    Chicken Freekeh

    Freekeh with chicken recipe
    This Lebanese Chicken Freekeh is the perfect recipe for a healthy lunch or dinner. 
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes

    Ingredients

    For the Freekeh Pilaf

    • 2 cups cracked freekeh
    • 1 tablesoon olive oil
    • 1 tablespoon butter-optional
    • 3.5 cups water or chicken stock

    For the Pan Seared Chicken

    • 1.5-2 lb boneless skinless chicken thighs (about 6-8 thighs)
    • 1 tablespoon olive oil
    • 1 teaspoon black pepper
    • 1 teaspoon all spice
    • 1 teasooon salt
    • Chopped parsley for serving- optional

    For the Almond

    • 1/2 cup raw almonds- whole or chopped
    • 1 tablespoon olive oil

    Instructions

    Pick over freekeh to remove any debris, and rinse well in water until water runs clear. Soak the freekeh in warm water for at least 30 mins and up to 3 hours before cooking, then drain and set aside.

    To Cook the Freekeh Pilaf:

    In a large non stick skillet over medium hear, warm 1 tablespoon olive oil. Add the chopped onions and cook, stirring occasionally until wilted but not browned, about 8 minutes. Add the soaked and drained freekeh and sauté for 2 minutes, then add salt, 3.5 cups of water and 1 tablespoon butter. Turn the heat to high and bring the mixture to a boil, then reduce heat to medium-low, cover and cook, stirring occasionally until freekeh is tender, about 25-30 minutes. Let it rest for 5 minutes, then fluff a little with a fork.

    Pan Sear the Boneless Skinless Chicken Thighs:

    While the freekeh is cooking:

    1. Season the chicken thighs with salt, black pepper and all spice.
    2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
    3. Add seasoned chicken thighs to the skillet, smooth side down; cook for 8-10 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until chicken is cooked through.
    4. Remove from heat and set aside.

    Toast the Almonds on Stove Top:


    In small skillet, heat olive oil over medium heat. Add almonds and cook for 4-5 minutes or until golden brown, turning frequently so they cook evenly.


    To Serve the Freekeh:

    On a serving plate, start with a bed of cooked freekeh and top with pan seared chicken, drizzle some roasted almonds on top and garnish with chopped parsley if you like. Serve immediately and enjoy!

    If you are looking for biscoff recipes, then you will love these no bake biscoff bars

    No-Bake Biscoff Bars

    No-Bake Biscoff Bars are thick, rich, and decadent. Made from 5 simple ingredients, these are a delicious treat anytime of the year. Easy to make and no oven required! The hardest part is waiting for them to set in the fridge after you make them. They’re totally irresistible!

    no bake cookie bars- cookie bar recipes- lotus biscoff recipes

    Lotus Biscoff Dessert Recipe:

    In this no bake biscoff bars recipe, a smooth layer of swirled melted white chocolate chips and biscoff spread sits on top of buttery biscoff cookie crumbs and powdered sugar flavored with more biscoff spread!

    Have you ever had Biscoff spread before?

    Biscoff cookie butter is a creamy, vegan, nut-free spread, made with Biscoff cookies and has the consistency of peanut butter. Biscoff spread is available is most grocery stores- usually in the peanut butter aisle. You can also order it from amazon. If you’ve never had it before, it tastes like gingerbread cookies pulverized into a thick and rich spread. So good! I Love it, I could (already do) eat it by the spoonful. I also have a No Bake Lotus Biscoff Cheesecake up on the blog, check it out if you haven’t yet.

    Heads up! These bars are super rich! You might need to hit the gym after.

    Looking for biscoff spread ideas and biscoff spread recipe? Check out these no bake bars goodness.

    YOUR SIMPLE INGREDIENTS

    (Scroll all the way down to recipe card for full measurements and printable option.)

    • White chocolate chips
    • Biscoff spread – creamy (not chunky).
    • Lotus biscoff biscuit crumbs – biscoff crumbs add structure and texture. You need about 15 cookies to make 1 cup of crumbs.
    • Powdered sugar
    • Unsalted butter – Helps bind the powdered sugar and biscuit crumbs.

    How to Make No Bake Lotus Biscoff Bars

    • Line an 8×8 inch baking pan with aluminum foil or parchment paper, let the paper hang over the pan a little and spray with baking spray.
    • Using a food processor, pulse the lotus biscoff cookies into fine crumbs.
    lotus biscoff cookie crumbs.
    • Transfer crushed cookies into a medium size bowl, mix well with powdered sugar and set aside.
    no bake biscoff bars mixture of powdered sugar and lotus biscoff cookie crumbs.
    no bake biscoff bars mixture of powdered sugar and lotus biscoff cookie crumbs.
    • In a medium microwave-safe bowl, melt butter in 30 second intervals, stirring in between, until melted and smooth.
    • Pour melted butter and mix it with the crushed cookies and the powdered sugar mixture.
    • Add lotus biscoff spread and mix some more until fully combined.
    no bake biscoff bars mixture of powdered sugar, biscoff spread and lotus biscoff cookie crumbs.
    • Press the mixture into the prepared pan. Set aside.
    biscoff spread with butter and powdered sugar mixture pressed in a baking pan

    For the Swirl Topping:

    • Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring in between, until melted and smooth. Pour over the biscoff layer, and spread out evenly.
    white chocolate chip melted layer on top of biscoff mixture.
    • Next, heat 1/2 cup lotus biscoff spread in the microwave for 20-30 seconds (it helps with the pouring). Rotate the pan 90 degrees and drizzle biscoff spread over the white chocolate layer, creating diagonal lines.
    melted boscoff spread drizzled on top of melted white chocolate chips
    • Using a wooden pick, lightly drag it through the lines, creating a pattern.
    biscoff spread swirls
    • Cover pan and refrigerate for at least 1 hours before cutting.

    That’s it. You’re done. This is probably the easiest dessert you’ll ever make.

    White chocolate chip recipes/ biscoff lasagne recipe.

    Can You Freeze Biscoff Cookie Bars?

    YES! Wrap each bar individually in plastic wrap, place in an airtight storage container and freeze for up to 3 months. Pop them in the fridge to defrost overnight.

    MORE NO-BAKE DESSERTS YOU’LL LOVE:

    No Bake Jello Cheesecake

    No-Bake Cream Pie

    No Bake Chocolate Biscuit Cake

    Coconut Date Bars

    Oat and Grain Bars

    If you like this no bake cookie bars recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page.

    ?

    Biscoff Cookie Bars

    Yield: 16 Bars

    No-Bake Biscoff Bars

    Looking for biscoff spread ideas and biscoff spread recipe? Check out these no bake bars goodness.

    Lotus Biscoff Bars are no-bake and come together in less than 10 minutes. Delish!

    Prep Time 10 minutes
    Total Time 10 minutes

    Ingredients

    For the Biscoff Layer

    • 1 cup crushed lotus biscoff biscuits- about 15 cookies
    • 1 cup icing/powdered sugar
    • 1/2 cup unsalted butter- melted
    • 1 cup lotus biscoff spread

    For the Swirl Topping

    • 1 cup white chocolate chips
    • 1/2 cup loutus biscoff spread

    Instructions

        For the Biscoff Layer

      1. Line an 8x8 inch baking pan with aluminum foil or parchment paper, let the paper hang over the pan a little and spray with cooking spray.
      2. Using a food processor, pulse the lotus biscoff cookies into fine crumbs.
      3. Transfer crushed cookies into a medium size bowl, mix well with powdered sugar and set aside.
      4. In a medium microwave-safe bowl, melt butter in 30 second intervals, stirring in between, until melted and smooth.
      5. Pour melted butter and mix it with the crushed cookies and the powdered sugar mixture.
      6. Add lotus biscoff spread and mix some more until fully combined.
      7. Press the mixture into the prepared pan. Set aside.


    For the Swirl Topping:

    1. Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring in between, until melted and smooth. Pour over the biscoff layer, and spread out evenly.
    2. Next, heat 1/2 cup lotus biscoff spread in the microwave for 20-30 seconds (it helps with the pouring). Rotate the pan 90 degrees and drizzle biscoff spread over the white chocolate layer, creating diagonal lines.
    3. Using a wooden pick, lightly drag it through the lines, creating a pattern.
    4. Cover pan and refrigerate for at least 1 hours before cutting.
    5. Enjoy!

    Namoura Lebanese- Basbousa arabic Sweets- Basbousa Cake

    Namoura- Lebanese Semolina Cake

    Namoura is a popular classic Middle Eastern dessert made with semolina flour and yogurt, and topped with a sweet sugar water syrup flavored with rose water. Namoura cake is easy to make and comes together in just one bowl – no mixer required.

    Namoura cake is also known as Basbousa or Harissa depending on which part of the Middle East you are. In Lebanon it’s called Namoura or Namoora.

    What You’ll Need to Make Lebanese Semolina Cake:

    (Scroll all the way down to recipe card, for exact measurements and a printable option.)

    Semolina Flour:  Semolina is flour made from durum wheat. It’s most commonly used in making pasta, it gives this cake a light and crumbly texture.
    Yogurt: Full or low fat plain yogurt works great.
    Sugar: You will need some for the cake mixture and some for making the sugar syrup.
    Butter: Unsalted.
    Baking Powder and baking soda.
    Rose water: or orange blossom water.
    Lemon slice: or Lemon Juice

    How to Make Simple Sugar Syrup:

    Most of the sweetness in Namoura cake comes from this simple sugar water syrup. In a small sauce pan, combine water and sugar and bring to a boil, then simmer for a few minutes. Add a slice of lemon or 1 tablespoon of lemon juice and rosewater if you’d like, for extra flavor. Allow simple syrup to cool down completely before pouring over the hot baked sheet cake. You can adjust the amount of simple syrup you use on this Semolina Cake. If you’d like less sweetness , reduce the measurements in the simple syrup by a third or by half.

    simple sugar syrup- rose water syrup

    How to Make Namoura- Basbousa Cake:

    • Preheat oven to 350F, and line a nonstick half sheet pan (11 inch x 17 inch) with parchment paper. Grease the parchment sheet with baking spray and set aside.
    • In a large size bowl, whisk together the semolina, sugar, baking powder and baking soda.
    namoura recipe
    • Stir in the butter and yogurt and rose water/ orange blossom, until combined. You might need to use your hands.
    namoura with yogurt and butter
    • Transfer the batter to the prepared pan, wet your hands with water and and spread it out evenly.
    • Score the batter into 1-inch square or diamond shapes with a butter knife and place 1 raw almond in the center of each diamond.
    namoura spread on a baking tray
    • Bake for 30 minutes or until the sides and top are golden brown.
    • Remove from oven and pour sugar syrup evenly all over it, immediately.
    namoora- basbousa covered with sugar syrup
    • Cut the cake along the lines you scored.
    • Let the cake come to room temperature to absorb the syrup before serving. Enjoy!
    Namoura Lebanese- Basbousa arabic Sweets- Basbousa Cake

    Can I make namoura recipe without yogurt?

    Yes, you can substitute 1 cup of yogurt for 3/4 cup of buttermilk.

    Can I make vegan namoura?

    Yes! Since Namoura is an eggless cake, it is easy to swap yogurt and butter for any plant based yogurt and butter.

    How long does Lebanese semolina cake keep:

    Up to five days stored in a air tight container at room temperature.

    More Lebanese Inspired Desserts:

    Knafeh

    Sfouf- Lebanese Cake

    Baklava

    Milk Pudding- Mahalabia

    If you like this easy Lebanese Namoora cake recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below!

    Basbousa, Namoura, or Harissa Cake Recipe

    Yield: 24 pieces

    Namoura- Lebanese Semolina Cake

    Semolina cake recipe- Harissa semolina cake- Namoura cake

    Namoura Cake, aka Basbousa or Harissa is a traditional Middler Eastern sweet dessert, made with semolina flour and topped with a simple sugar syrup.

    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes

    Ingredients

    For Sugar Syrup

    Instructions

    Start by making the sugar syrup:

    1. In a small sauce pan, combine sugar and water over medium-high heat. Stir well.
    2. Bring mixture to a boil.
    3. Add lemon juice.
    4. Lower heat to medium low and simmer for another 10 minutes.
    5. Remove the syrup from the heat, add the rosewater, give it a quick stir.
    6. Set aside and let it completely cool down before topping your Namoura.

    To Make the Namoura Cake:

    1. Preheat oven to 350F, and line a nonstick half sheet pan (17 inch x 11 inch) with parchment paper. Grease the parchment sheet with baking spray and set aside.
    2. In a large size bowl, whisk together the semolina, sugar, baking powder and baking soda.
    3. Stir in the butter rose water or orange blossom and yogurt until combined. You might need to use your hands.
    4. Transfer the batter to the prepared pan, wet your hands a little with water and spread it out evenly.
    5. Score the batter into 1-inch square or diamond shapes with a butter knife and place 1 raw almond in the center of each diamond.
    6. Bake for 30 minutes or until the sides and top are golden brown.
    7. Remove from oven and pour sugar syrup evenly all over sheet cake, immediately. Cut the cake along the lines you scored. Let the cake come to room temperature to absorb the syrup before serving.
    8. Enjoy!

    Notes

    I like my Namoura cake slices to be thin, so I use a large  11 x 17 Inch baking sheet. You can use a smaller baking pan, just keep in mind that the cake will be a bit thicker.

    Easter Chocolate chip cookies- Easter cookies- baking with kids.

    Easter Chocolate Chip Cookies

    This is the best Easter Chocolate Chip Cookies Recipe Ever – Soft and chewy, ultra thin and loaded with Easter candy and chocolate chips! Come and get ’em! ! Your whole family will love this Easy Cadbury Mini Egg Chocolate Chip Recipe.

    Easter Chocolate Chip Cookies

    Chocolate Chip Cookies are one of my favorite desserts – they are gooey, crispy and chewy – the perfect indulgence. They are so easy to make and great for holidays because you can make them with all sorts of fun mix-ins! Recipes with Easter Candy are so bright, fun, and delicious!

    Cadbury mini egg cookies

    Ingredients for Easter Chocolate Chip Cookies:

    “Scroll all the way down to recipe card for exact measurements and a printable option.”

    Butter- Cut butter into pieces and melt on stove top or in the microwave. Let it completely cool down before adding to the cookie dough. Melted butter makes for a chewer cookie. YUM!

    Sugars- 50/50 both brown and white sugar.

    Eggs- At room temperature.

    Vanilla

    Flour- 2 cups of all purpose flour only, is what makes these cookies ultra thin and flat.

    Baking powder

    Baking Soda

    Salt

    Chocolate Chips- I used mini semi- sweet chocolate chip.

    Easter Candy- I used Cadbury Mini Eggs, my absolute favorite! But Mini Robins Eggs or Easter M&M’s are just as good in these Easter cookies! I also crushed some of the mini eggs and left some as is.

    If you are looking for Easter desserts for kids, you will love these Easter cookies with mini eggs.

    How to Make Easter Mini Egg Chocolate Chip Cookies

    • In a medium size bowl, mix in flour, baking soda, baking powder and salt. Set aside
    • In another medium size mixing bowl, add melted butter, brown sugar, and white sugar to a mixing bowl. Whisk to combine.
    • Beat in eggs and vanilla until combined.
    • Pour in the flour, baking soda, baking powder and salt mixture. fold with a rubber spatula, just until combined.
    • Stir in chocolate chips and Easter candies.
    • Scoop or roll your cookie dough into 3 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
    • Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
    • Remove from the oven and let the cookies rest for at least 10 minutes.
    • Enjoy!

    Tips for Making the Best Mini Egg Chocolate Chip Cookies

    Measure the Flour Correctly:

    The most important part of this recipe is measuring your flour correctly! Flour consistency is what makes these cookies ultra thin and flat. You will only need 2 cups of all purpose flour, be sure to use a measuring cup made for dry ingredients, not the glass Pyrex one. The scoop and level method works great for me when measuring my flour, but you can also use the spoon and level method if you prefer. First, I fluff the flour in the container, scoop it out with a measuring cup, then level it with the a butter knife to get rid of excess flour on top of the measuring cup. 

    Chocolate Chip and Easter Candy:

    This recipe calls for 3/4 cups of mini chocolate chip and 3/4 cups of crushed mini eggs folded into the dough, but if you want the the cookies to look like the ones in the pictures, you have to sprinkle extra chips and some mini eggs on top after scooping out the dough and before baking.

    Don’t over bake!

    Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track. As hard as it may be not to try these cookies, you have to be patient and let them rest for about 10 minutes after removing them from the oven.  The additional 10 minutes of rest will allow the under done middle to set up. 

    Looking more Easter Recipes? Here are some:

    Easter Bunny Pancakes

    Easter Rice Krispies Nests

    If you make these Easter Chocolate Chip Cookies with Cadbury mini eggs or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to rate it and let me know how it turned out for you in the comments below. 

    Easy Easter recipe-Easter cookies- Easter chocolate chip

    Easter Cookies

    Yield: 30 cookies

    Easter Chocolate Chip Cookies

    Easter Chocolate chip cookies- Easter cookies- baking with kids.
    Prep Time 20 minutes
    Cook Time 18 minutes
    Total Time 38 minutes

    Ingredients

    • 2 eggs
    • 1 cup unsalted butter- 2 sticks
    • 1 tablespoon vanilla extract
    • 1 cup white sugar
    • 1 cup brown sugar
    • 2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cups mini semi sweet chocolate
    • 1 cups Cadbury mini eggs- Crush some and leave some as whole.

    Instructions

      1. Preheat the oven to 350 degrees and grease a baking sheet with baking spray.
      2. Cut butter into cubes and add to a microwave dish and microwave in 20 second increments until butter is fully melted. You can also melt on stove top. Let the melted butter cool down completely before adding it to the cookie dough.
      3. In a medium size bowl, mix in flour, baking soda, baking powder and salt. Set aside.
      4. In another medium size mixing bowl, add melted butter, brown sugar, and white sugar to a mixing bowl. Whisk to combine.
      5. Beat in eggs and vanilla until combined.
      6. Pour in the flour, baking soda, baking powder and salt mixture. Fold with a rubber spatula, just until combined.
      7. Stir in chocolate chips and Easter candies.
      8. Scoop or roll your cookie dough into 3 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
      9. Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
      10. Remove from the oven and let the cookies rest for at least 10 minutes.
      11. Repeat the same process for the rest of the dough.
      12. Enjoy!

      Lebanese spinach stew (sabanekh) served over rice with lemon slices and pine nuts.

      Lebanese Spinach Stew

      Lebanese Spinach Stew– fresh spinach sautéed with garlic, onions and a perfectly spiced ground beef mixture. This simple Lebanese spinach stew is also known as Sabanekh w Riz in Arabic– which translates to spinach and rice.

      If you are looking for a quick spinach stew recipe, then you will love this Lebanese Spinach Stew (Sabanekh w riz) served with pine nuts and lemon slices.

      One of my favorite Lebanese Stews that I can quickly whip up when short on time or when I need a healthy meal, is this Lebanese Spinach Stew. Spinach stew is often served over rice in Middle Eastern cuisine and can be ready in less than 30 minutes!

      Ingredients in Spinach Stew:

      (Scroll all the way down to recipe card for exact measurements and a printable option.)

      Fresh baby spinach
      Ground beef
      Onion
      Garlic
      Lemon juice
      Olive oil
      Salt and spices

      How to Make Spinach Stew- Lebanese Spinach and Rice:

      • Toast the pine nuts with olive oil, if using. Set aside.
      roasted pine nuts by the salt and sweet kitchen
      • Sauté the onions and garlic.
      sautéed onions by the salt and sweet kitchen
      • Add in and cook the ground beef.
      Lebanese ground beef recipes
      • Add Fresh baby spinach and cook for few minutes.
      spinach stew Lebanese
      • Add fresh squeezed lemon juice.
      • Remove from heat.
      • Sprinkle with toasted pine nuts and serve over rice.
      Lebanese spinach stew (sabanekh) served over rice with lemon slices and pine nuts.

      Can I use frozen spinach to make Lebanese Spinach and Rice?

      I prefer to use fresh spinach. You will need a lot of it, around 1.5 pounds (or three 6oz bags of baby spinach) because fresh spinach tends to lose half of its volume after cooking. However, I have heard of people having success using frozen spinach. This is especially helpful if you don’t have fresh spinach on hand or if spinach is out of season. If you decide to use frozen, you’ll need 2- 10 ounces packs.

      Fresh baby spinach from the salt and sweet kitchen.

      What to Serve with Lebanese Spinach Stew:

      All Lebanese Stews are always served over Vermicelli Rice, I have a step by step recipe on how to make it. If your looking for a low calorie alternative, spinach stew also pairs well with quinoa.

      How to Store this Spinach Stew- Sabanekh:

      Let this Lebanese spinach stew come to room temperature before storing it in the fridge in an air tight container for up to 4 days. The stew also freezes well, just defrost it overnight in the fridge and reheat it on the stovetop or in the microwave.

      More Spinach Recipes:

      If your looking for the best recipes with Spinach, I have a few more on the blog: Lebanese Spinach Pies, Chicken Spinach Fettuccine Alfredo, Pasta with Chicken and White Sauce Casserole and Spinach Lentil Soup with Lemon.

      Stay connected! Be sure to follow me on my social media, so you never miss a post.
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      Middle Eastern Spinach Recipe:

      Yield: 4-6

      Lebanese Spinach Stew

      Lebanese spinach and rice/ Spinach and rice recipes healthy.

      Healthy, hearty Lebanese style spinach stew made with simple ingredients and can be ready in less than 25 minutes!

      Prep Time 5 minutes
      Cook Time 23 minutes
      Total Time 28 minutes

      Ingredients

      • 1.5 pounds fresh baby spinach- or 3- 6 oz bags
      • 1/2 pound ground beef
      • One medium onion- diced
      • 5 garlic cloves- cut into thin slices
      • Juice of 1 lemon
      • 1 tablespoon olive oil
      • 1 teaspoon salt
      • 1/2 teaspoon ground black pepper
      • 1/2 teaspoon ground all spice

      For pine nuts- if using

      Instructions

      1. Prepare the pine nuts: in a small sauce pan, heat 3 tablespoons olive oil over medium low heat. Add pine nuts and cook until golden brown for about 4 minutes. Mixing constantly to avoid burning them. Set aside.
      2. In a deep pot, heat olive oil over medium heat. Add diced onion, salt and garlic and cook until wilted but not browned. For about 10 minutes.
      3. Add the ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of meat.
      4. Cook for 10 minutes or until beef is fully cooked.
      5. Add baby spinach, a little bit at a time. Mix well with the beef mixture and cook for 3 minutes, just until spinach is wilted.
      6. Remove from heat, pour fresh lemon juice.
      7. Mix, taste and adjust salt/sour.
      8. Transfer to a serving plate, top with toasted pine nuts and serve with rice on the side.

      Nutrition Information:

      Yield:

      6

      Serving Size:

      1

      Amount Per Serving: Calories: 270Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 34mgSodium: 508mgCarbohydrates: 10gFiber: 4gSugar: 2gProtein: 16g

      Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

      Pan Seared Salmon with Garlic Butter

      Golden and crispy on top, tender and flaky at the center with a buttery lemon garlic sauce. This Pan Seared Salmon with Garlic Butter is one of my go-to recipes when I have to hit the kitchen running. It is perfectly cooked and takes only 15 minutes from start to finish! De-LICIOUS!

      The ingredients are simple. 

      • Salmon fillets

      • Salt and pepper 

      • Lemon

      • Olive oil

      • Butter

      • Garlic cloves

      • Parsley leaves

      Tips for Making the Best Garlic Butter Pan Seared Salmon:  

      • Pick the right size fillets so the salmon cooks evenly. Mine were about 6-oz per fillet.

      • Bring the salmon to room temperature.  Let your salmon filets rest out on the counter for 15-30 minutes, until they come to room temperature.  This will also help with even cooking.

      • Pat Dry the salmon. Always pat dry the fillets with paper towels before seasoning. 

      • Heat the oil. The oil needs to be super hot before adding the salmon fillets.

      • Do not disturb the fillets while searing. Especially the first 4 minutes of cooking. 

      • Do not over cook the salmon. They will need about 4 minutes on each side. A good way to test for doneness is by inserting a fork or knife in the salmon and twisting it a bit; if it flake easily, it’s done.

      WHAT TO SERVE WITH THIS SALMON RECIPE?

      Salmon is best served with a healthy side dish such as asparagus. Here are a few different ideas:

      Fattoush Salad

      Tabbouleh Salad

      Roasted Chickpea Salad with Lemon Tahini Dressing

      Air-Fried French Fries

      Air-Fried Zucchini Chips

      Lebanese Vermicelli Rice 

      How to Store Pan Seared Salmon:

      Store cooked salmon in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave for one minute before serving. You can also freeze it for up to 3 months.

      Enjoy, everyone!

      Stay connected! Be sure to follow me on my social media, so you never miss a post.
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      I also created a fun new Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the The Salt and Sweet Kitchen.  If you would like to check it out, join HERE.

      The Best Skillet Salmon Recipe

      Yield: 3-4

      Pan Seared Salmon with Garlic Butter

      quick salmon recipe wit a butter garlic sauce.

      One of the best salmon recipes is Garlic Butter Pan Seared Salmon. It's garlicky, crispy and flaky with simple ingredients. Takes only 15 mins to make salmon dinner!

      Prep Time 5 minutes
      Cook Time 8 minutes
      Total Time 13 minutes

      Ingredients

      • 4 salmon filets, 4-6 ounces each 
      • Salt and pepper , to season
      • 3 tablespoons lemon juice , divided 
      • 1 tablespoon olive oil
      • 2 tablespoons butter
      • 4 cloves garlic , minced or crushed
      • 2 tablespoons fresh chopped parsley leaves
      • Lemon slices of half a lemon

      Instructions

        Start by prepping the ingredients:

      1. Juice 1 half of a lemon until you have about 3 tablespoons juice. Cut the remaining 1/2 lemon into wedges for serving. Mince or crush 4 garlic cloves. Chop some parsley leaves until you have 2-3 tablespoons of finely chopped parsley leaves.
      2. Pat 4 salmon fillets dry with a paper towel and season all over with salt and ground black pepper. Squeeze 1-2 teaspoons of lemon juice over each filet. 

      Cook the Salmon:  

      1. Heat olive oil in a large 12-inch nonstick skillet over medium-high heat until very hot and simmering. Place salmon filets skin side up. Sear, undisturbed, for 4 minutes until crispy and golden.
      2. Flip and sear the other side of each filet for 2 minutes. Add butter and crushed garlic and the remaining 1 tablespoon of lemon juice. Stir the butter and garlic gently around and in between each fillet. 
      3. Sprinkle with chopped parsley, add the 4 lemon wedges on each fillet and continue to cook for another 2 minutes, or until fully cooked .
      4. Serve immediately.

      Nutrition Information:

      Yield:

      4

      Serving Size:

      1

      Amount Per Serving: Calories: 285Total Fat: 37gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 58mgSodium: 120mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 51g

      Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

      If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

      Moghrabieh

      Super easy, and perfect for cooler temps, this Lebanese Moghrabieh Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, hearty and delicious!

      If you are Lebanese couscous recipes, you will love this Moghrabieh Lebanese dish.

      What is Moghrabieh- Mograbieh?

      Moghrabieh also known as peal couscous, Lebanese couscous or giant couscous, is not actually regular couscous. It is more of a cousin to couscous than actual couscous. Moghrabieh Lebanese couscous is a small, perfectly round pasta with a delightful chewiness, made from wheat semolina flour. You can find these Lebanese pearls at any Middle Eastern/Mediterranean store or you can order it online

      What you Need to Make Moghrabieh: 

      Lebanese Mograbieh: Pearl couscous.

      Chicken: I like to use chicken thighs and legs in this recipe, as they tend to be more moist and tender than chicken breasts. 

      Spices: Moghrabieh spices can be found pre-mixed at any Middle Eastern grocery store or online, but is also very simple to make at home. You will need; ground caraway, ground all spice and ground cinnamon. 

      Butter: One tablespoon for searing the Lebanese couscous. 

      Onions: This recipe is authentically made with fresh pearl onions. If you don’t have access to pearl onions you can use regular size onions cut into cubes or frozen peal onion.

      Chickpeas: Cooked chickpeas, you can use canned chickpeas to save time or boil your own. 

      If you are looking for Lebanese couscous recipes that uses cooked chickpeas, then you will love this Lebanese mograbieh recipe.

      How do you make Chicken Moghrabieh:

      Prepare the Chicken: 

      • Begin by washing your chicken legs and thighs, then place in a large pot over medium high heat and add enough water to cover the chicken completely. 
      • Bring chicken to a boil, using a large spoon, skim excess fat that rises to the top.
      • Add bay leaves if available and cinnamon sticks for extra flavor. 
      • Cover the pot, reduce heat to medium low and let simmer until the chicken is fork tender and cooked through. This will take about 30-40 minutes. 
      • Once the chicken is cooked, add peeled pearl onions and cook for an additional 5 minutes. 
      • Remove from heat, keep the pot covered so the onions continue to cook for a little bit. 
      • Once chicken is cooled enough to handle, shred into coarse chucks. Set aside. 
      • Reserve chicken broth for cooking the mograbieh couscous pearls. 

      Prepare the Moghrabieh:

      • In a large skillet over medium heat, melt butter and add the Lebanese couscous, spices and salt. Mix well and cook for 5 minutes. 

      • Cover with some of the reserved chicken broth and cook until soft, for about 25 mins. 

      • Add in cooked chickpeas, mix well with the cooked moghrabieh pearls. 

      Prepare the Nuts Topping- if using:

      I use chopped almonds, but you can use any other kind of nut such as cashews. 

      • Place small pan over medium heat, heat olive oil for couple minutes. 
      • Add the almonds and stir constantly, until golden brown. This will take around 4 minutes.
      • Remove from heat and set aside.

      To serve: 

      Place the cooked moghrabieh and chickpeas in a serving plate, top with a layer of coarse shredded chicken, some onoions and then sprinkle with almonds on top.

      How to Store Mograbieh: 

      Mograbieh will keep for 3-4 days in the fridge stored in an air tight container. Try to store the chicken and the moghrabieh in two separate containers. I feel that its helps keep the mograbieh from getting soggy. 

      More Lebanese Recipes:

      Lebanese Chicken and Rice

      Chicken Tawook

      Lebanese Chicken Shawarma

      Lebanese Moussaka- Eggplant chickpea Stew

      Lebanese Stuffed Grape Leaves 

      Moghrabieh- Isreal couscous recipe.

      Moghrabieh Recipe

      Yield: 6-8

      Moghrabieh

      moghrabieh recipe-mograbieh chicken recipe
      Super easy, and perfect for cooler temps, this Lebanese Moghrabieh Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, hearty and delicious!
      Prep Time 5 minutes
      Cook Time 1 hour
      Total Time 1 hour 5 minutes

      Ingredients

      • 4 chicken thighs
      • 4 chicken legs
      • 5-6 cups water- for boiling the chicken
      • 1-2 cinnamon stick
      • 2 bay leaves- if available
      • 2 teaspoons salt

      For moughrabieh

      For Almond Topping

      • 4 tablespoons olive oil
      • 1/2 cup shredded raw almonds

      Instructions

        Prepare the Chicken: 

      1. Begin by washing your chicken legs and thighs, then place in a large pot over medium high heat and add enough water to cover the chicken completely. 
      2. Bring chicken to a boil. Using a large spoon, skim excess fat that rises to the top.
      3. Add bay leaves (if available) and cinnamon stick for extra flavor. 
      4. Cover the pot, reduce heat to medium low and let simmer until the chicken is fork tender and cooked through. This will take about 30-40 minutes. 
      5. Once the chicken is cooked, add pealed pearl onions and cook for an additional 5 minutes. 
      6. Remove from heat and keep the pot covered so the onions continue to cook for a little bit. 
      7. Once chicken is cooled enough to handle, shred into coarse chucks and set aside. 
      8. Reserve chicken broth for cooking the mograbieh couscous pearls. 

      Prepare the Moghrabieh:

      1. In a large skillet over medium heat, melt butter and add the Lebanese couscous, caraway, all spice, cinnamon and salt. Mix well and cook for 5 minutes. 
      2. Cover with some of the reserved chicken broth (about 3 cups), bring to a boil.
      3. Reduce heat to medium low and simmer until soft, for about 25 mins. 
      4. Add in cooked chickpeas, mix well with the cooked moghrabieh pearls. 
      5. Remove from heat and fluff it with a fork.

      Prepare the Almond Topping- if using:

      1. Place small pan over medium heat, heat olive oil for couple minutes. 
      2. Add the almonds and stir constantly, until golden brown. This will take around 4 minutes.
      3. Remove from heat and set aside.

      To serve Mograbieh: 

      Place the cooked moghrabieh and chickpeas in a serving plate, top with a layer of coarse shredded chicken, some onions and then sprinkle with almonds on top.

      Nutrition Information:

      Yield:

      8

      Serving Size:

      1

      Amount Per Serving: Calories: 693Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 261mgSodium: 963mgCarbohydrates: 36gFiber: 6gSugar: 3gProtein: 58g

      Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

      If you like this Lebanese Moghrabieh recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me with your pictures #thesaltandsweetkitche on my Instagram page! 

      brownies strawberry topping

      Strawberry Chocolate Brownies

      These easy and fudgy one bowl Strawberry Chocolate Brownies are made with just a few ingredients, dotted with fresh strawberries and filled with chocolate!

      If you are looking for Valentines brownies ideas, you will love this easy fudgy brownies recipe.

      The cute strawberry hearts on top is a bonus in this Strawberry Chocolate Brownies recipe-  perfect for Valentines Day! 

      What you Need to Make Brownies with Strawberry Topping:

      I know a lot of people prefer to use box mixes when it comes to certain things and I can totally understand that.  But when it comes to these brownies, they’re just as easy as any box mix and taste just as good. To make these strawberry brownies from scratch, you’ll need:

      • Butter
      • Sugar
      • Eggs
      •  Vanilla
      • Cocoa powder
      • All purpose flour
      • Salt
      • Strawberries
      • chocolate chips

      How to Make Brownies with Strawberries: 

      A great thing about this recipe is that it’s also an easy one bowl recipe.  Just mix everything up in one bowl, pour it into the pan, top with chocolate chips and strawberry hearts and pop it into the oven.

      brownies with strawberries on top

      brownies with strawberries

      brownies from scratch

      The hardest part of making these brownies?  Waiting for them to cool before you slice into them.

      brownies recipe homemade easy, better than brownies from cake mix boxes!

      So worth the wait, though!
      brownies strawberry topping
       

      Tips for Baking the Best Fudgy Brownies: 

      • Do not over mix your brownie batter after adding the flour. 
      • Do not over bake them either. Mine were done at exactly 25 minutes in a 9×9-inch pan. Each oven is different. But remember, they will continue to bake slightly in the hot pan once pulled out of the oven.
      • Line your baking pan with greased parchment paper and let it overhang on both sides a little, so you can easily pull them out of the pan. 
      • Let your Brownies rest for at least 30 minutes and up to 1 hour before cutting. 

      More Easy Desserts:

      Thin Brown Butter Chocolate Chip Cookies

      Coconut Date Bars

      Oat and Grain Bars

      Milk Pudding- Mahalabia 

      How to Make Chocolate Strawberry Brownies: 

      Yield: 16

      Strawberry Chocolate Brownies

      These fudgy brownies are the valentines dessert.
      These Strawberry Chocolate Brownies are the perfect dessert for Valentines Day, or any day of the week!
      Prep Time 10 minutes
      Cook Time 25 minutes
      Total Time 35 minutes

      Ingredients

      • 1/2 cup plus 2 tablespoons unsalted butter, melted and slightly cooled
      • 3/4 cup granulated sugar
      • 2 large eggs
      • 1 teaspoon vanilla extract
      • 1/2 cup plus 2 tablespoons all-purpose flour
      • 1/2 cup unsweetened cocoa powder
      • 1/4 teaspoon salt
      • 4 fresh strawberries-sliced and cut into heart shapes
      • 1/2 cup semisweet chocolate chips- melted
      • 1/2 cup semisweet chocolate chips or chunks- for garnishing

      Instructions

      1. Adjust the oven rack to the lower third position and preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper (making sure to leave some overhang), spray generously with non-stick baking spray and set aside.
      2. In a large bowl, add the melted butter, melted chocolate and granulated sugar and whisk together until well combined. Add in the eggs and vanilla and whisk some more until fully combined.
      3. Sift in the flour, cocoa powder, and salt. Using a rubber spoon, fold until just combined.
      4. Pour the batter into the prepared baking pan and top with strawberry hearts and garnish with chocolate chip without covering the hearts.
      5. Bake at 350°F for 25-27 minutes. Mine were perfect at 25 minutes
      6. Remove from the oven and allow to cool completely before slicing.

      If you like this Easy Strawberry Chocolate Brownies recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page! 

       
      sfouf Lebanese turmeric cake- healthy vegan cake.

      Sfouf- Lebanese Cake

      This vibrant yellow Lebanese turmeric cake- sfouf is easy  to make. It is also egg- free, butter- free and made in 1 bowl!  Sfouf cake has a subtle earthy flavor and tastes as good as it looks.

      Sfouf Lebanese cake, turmeric cake, turmeric recipes, turmeric benefits.

      This Lebanese Sfouf is an easy no mixer required recipe that uses a handful of accessible ingredients and gives you the perfect tea cake.

      Turmeric Cake- Sfouf

      People have given sfouf many names; Lebanese cake, turmeric cake, semolina cake or yellow cake, but all these names do not do it  justice! You will love this golden cake, it’s also a great way to get more healthy turmeric into your diet. 

      turmeric cake, turmeric bread.

      WHAT DO YOU NEED TO MAKE SFOUF?

      1. Turmeric: The turmeric not only adds the beautiful color, but also a subtle earthy taste.
      2. Semolina flour: This is a coarse purified wheat that’s usually used to make pasta. 
      3. Baking spray: To avoid the cake from sticking to the baking dish. Some spread about 1 tablespoon of tahini paste to the bottom of the pan instead. I personally do not like the taste of Tahini paste in this recipe so I avoid it, but you can also give that a try!
      4. All purpose flour.
      5. Sugar.
      6. Vegetable oil.
      7. Baking powder.
      8. Milk.

      How to Make Sfouf – Lebanese Turmeric Cake:

      (Full recipe with quantities in recipe card below)

      • Whisk dry ingredients together. 
      • Add in wet ingredients and whisk some until well combined. 
      • Pour into a baking pan and top with nuts. 
      • Bake.
      • Let cool completely.
      • Cut into squares and serve! 

      Souf- Lebanese cake

      Frequently asked Questions: 

      • Can you make sfouf without semolina?  I personally have never tried Sfouf without semolina, you probably would not get the same nutty texture. I’d be happy to know how it turns out if you decide to try! 

      • Where do I find semolina flour?  You can find it at any Middle Eastern market, Amazon, supermarkets, Walmart or target.

      • Can you make vegan sfouf? YES! since this Lebanese cake is egg-free and butter-free, it is easy to make it vegan. Simply use any plant-based milk or just plain water will do the job as well. 

      • Can I leave out the turmeric: Yes! it won’t be sfouf anymore though 🙂 But try it before you knock it, you’ll barely taste the turmeric and the color is gorgeous (plus turmeric is so good for you!)

      • How to serve this Lebanese turmeric cake: Have it either warm or at room temperature, both are delicious. Definitely have a cup of tea or coffee on the side, or milk for the kids!

        How long does Lebanese Sfouf Cake Keep:

        Up to five days tightly wrapped or stored in a air tight container at room temperature.

      More Lebanese Inspired Desserts:

      Knafeh

      Baklava

      Milk Pudding- Mahalabia

      Coconut Date Bars

      Date Roll Cookies

      Yield: 16 servings

      Sfouf- Lebanese Cake

      If you've heard of the amazing turmeric health benefits and looking for turmeric recipes, then you will love this sfouf turmeric cake recipe.

      Sfouf- Lebanese Turmeric Cake. A delicious egg free, butter free cake that is made with simple ingredients.

      Prep Time 10 minutes
      Cook Time 30 minutes
      Total Time 40 minutes

      Ingredients

      Instructions

      1. Preheat the oven to 375ºF and grease a 9×9" baking pan with baking oil.
      2. In a large bowl, add the flour, fine semolina, sugar, baking powder and turmeric and mix well using a whisk.
      3. Add the oil and milk and whisk well until fully combined. If after mixing the batter is too thick, you can add few more spoons of milk gradually.
      4. Pour the mixture into the prepared baking dish and top with the pine nuts, almonds or both combined.
      5. Bake for 30-35 minutes or until the pine nuts are golden, mine was done at exactly 30 minutes.
      6. Let cook completely before cutting into squares.
      7. Serve with cup of tea and enjoy!

      Nutrition Information:

      Yield:

      16

      Serving Size:

      1

      Amount Per Serving: Calories: 140Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 55mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 4g

      Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

      If you like this easy Lebanese turmeric cake recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page! 

      If you are looking for vegan eggplant recipes, you will love this Lebanese chickpea stew with eggplant.

      Lebanese Moussaka- Eggplant chickpea Stew

      If you’re looking for a quick vegan eggplant recipe, this is the right place for you! Lebanese Moussaka is easy to make, healthy, and perfect for the whole family!

      If you are looking for vegan eggplant recipes, you will love this Lebanese chickpea stew with eggplant.

      What is Lebanese Moussaka Eggpnat?

      Lebanese Moussaka is a popular Middle Eastern eggplant chickpea stew, also known as Msakaa, Musakaa or Moussaka Batinjan; Batinjan translates to eggplant in Arabic. Lebanese Moussaka is made with cooked chickpeas and baked or fried eggplants stewed in a delicious rich tomato sauce and served hot or cold. It’s an easy protein packed meat- free meal that is great for meal prep.  

      Eggplant in Lebanese Moussaka: 

      In the authentic version of this vegetarian chickpea and eggplant moussaka recipe, eggplant is usually deep fried. In this recipe, I used my air fryer to cook the eggplants. So if you are looking for a healthier moussaka version, I suggest air frying or baking the eggplants. They will taste just the same, if not even better! Check the section below for roasted eggplant tips. 

      What you Need to Make this Lebanese Moussaka Eggplant Recipe: 

      This eggplant Moussaka require a few ingredients, including:

      • Eggplant: Air fried or baked

      • Canned chickpeas: You will need about 3 cups of cooked chickpeas. 

      • Onion

      • Garlic

      • Extra virgin olive oil

      • Fresh tomatoes: I like to blend ripe tomatoes using a food processor, but you can also finely dice the tomatoes. 

      • Tomato paste

      • Salt

      If you are looking for Lebanese eggplant recipes, you will love this Lebanese eggplant stew.

      Air Fryer Eggplant for Lebanese Moussaka: 

      1. Peel the eggplant skin off in stripes, don’t remove the skin entirely.

      • Cut into 2 inches cubes.

      • Add 1 table spoon of extra virgin olive oil and a pinch of salt and mix lightly to coat. Set air fryer temperature to 400 F°.
      • Cook for 20 minutes, shaking every 5 minutes to make sure they cook evenly
      • Set aside.

      How to Make Roasted Eggplant: 

      If you don’t own an air fryer, you can roast the eggplant cubes instead. 

        • preheat the oven to 425ºF.
        • Arrange eggplant cubes in a single layer on a greased parchment paper lined baking sheet. Sprinkle the eggplant cubes with a pinch of salt. 
        • Drizzle about 2 tablespoons of olive oil over the eggplant.  Toss to make sure that the eggplant is coated completely.
        • Bake the eggplant until just fork tender, about 25 minutes. 

      Eggplant is one versatile ingredient that you can use in many delicious ways. I have a couple of recipes that use eggplant on the blog, Vegetarian Eggplant Chickpea Fatteh and Baba Ganoush- Eggplant Dip.  

       Lebanese moussaka eggplants/ maghmour

      How to Make Lebanese Moussaka Stew: 

      Yield: 6

      Lebanese Moussaka- Eggplant chickpea Stew

      If you are looking for vegan eggplant recipes, you will love this Lebanese chickpea stew with eggplant.
      Prep Time 10 minutes
      Cook Time 35 minutes
      Total Time 45 minutes

      Ingredients

      • 2 medium Eggplants- pealed and cut into cubes
      • 2 15 oz chickpeas cans- rinsed and drained
      • 3 tablespoons extra virgin olive oil
      • 1 Large Onion, sliced in thin wedges
      • 5 Garlic cloves, cut into rounds
      • 1 teaspoon salt
      • 2 ripe tomato (blended or finely diced)
      • 1 tablespoon Tomato Paste
      • 1.5 cups Water

      Instructions

      Prepare the Eggplant for Air Frying:

      1. Pre heat air fryer temperature to 400 F° and grease basket with cooking spray.
      2. Peel the eggplant skin off in stripes, don't remove the skin entirely.
      3. Cut into 2 inches cubes.
      4. Add 1 table spoon of extra virgin olive oil and a pinch of salt and mix lightly to coat. 
      5. Cook for 15-20 minutes, shaking every 5 minutes to make sure they cook evenly. 
      6. Set aside.

      Prepare Eggplant Moussaka:

      1. In a medium size pot over medium heat, heat olive and add onion and 1 teaspoon salt, cook until wilted but not browned- about 8-10 minutes.
      2. Then add garlic and cook for additional 2 minutes more minutes.
      3. Add water, tomato paste, fresh tomatoes, mix well and bring to a boil.
      4. Add chickpeas and eggplant, lower heat to medium low and simmer for 15 minutes. 
      5. Transfer to a serving plate.
      6. Garnish with fresh herbs if you'd like.
      7. Serve hot, cold or at room temperature and enjoy!

      Nutrition Information:

      Yield:

      6

      Serving Size:

      1

      Amount Per Serving: Calories: 382Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 372mgCarbohydrates: 61gFiber: 17gSugar: 15gProtein: 15g

      If you’ve tried this Lebanese Mousskaa recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it.


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