Apple Caramel Cake

Indulge yourself with this Apple Caramel Cake recipe. It is a delicious, moist and rich cinnamon spiced cake, dappled with fresh chunks of apples and drizzled with sweet caramel glaze! 

Apple Caramel Cake (apple cake recipe bunt pan)

Apples and caramel my perfect combo ever. YUM! 

The Caramel Glaze

The apple caramel cake glaze could not be any easier to make. It takes less than 10 minutes to prepare, then simply pour over the cake. If you want a runny glaze, pour it on the cake while hot. If you want a thicker icing glaze, wait for the caramel sauce to cool down for about 15 minutes. Both options are delicious!  I prefer a thin runny glaze that soaks through the cake. 

 

The Salt and Sweet Kitchen: Apple Caramel Bunt Cake

Kick off apple season with this delicious Apple Caramel Cake!

Apple Carmel Cake

Yield: 12 pieces
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Kick off apple season with this delicious Caramel Apple Cake!

Ingredients

For the Apple Cake

  • 3 cups all-purpose flour
  • 3 eggs- at room temprature
  • 2 cups sugar
  • 11/2 cups vegetable oil
  • 1 tbsp vanilla extract
  • 1/2 cup buttermilk*
  • 2 tbsp baking powder
  • 1 tbsp baking soda
  • 1 tbsp ground cinammon
  • 3 medium apples- pealed, cored and chopped into small chunks ( about 2 cups chopped)

For Carmel Glaze

  • 1/2 cup brown sugar
  • 1/4 cup butter (1/2 a stick)
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions

The Apple CAKE:

  1. Preheat the oven to 325°F (175°C).
  2. Grease a 9 inch Bundt pan with baking spray and set aside.
  3. With an electric mixer, beat eggs and vanilla extract very well until fluffy.
  4. Now add oil and buttermilk and continue beating
  5. Add sugar and beat some more, until bubbly.
  6. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon.
  7. Add into the batter and mix just until blended.
  8. Fold in the apples by hand using a rubber spoon.
  9. Pour into the prepared Bundt pan.
  10. Bake for 60 minutes or until an inserted toothpick comes out clean.
  11. Allow to cool for about 20 minutes in the pan before inverting into a serving plate.

Homemade Carmel Glaze:

  1. In a small saucepan over medium heat, add the butter, milk, and brown sugar.
  2. Bring to a boil, stirring frequently until sugar is completely dissolved.
  3. Remove from the heat.
  4. Stir in vanilla until combined.
  5. Drizzle over the warm apple cake.



Notes

Buttermilk substitute: measure 1/2 cup milk and add 1 teaspoon of white vinegar or lemon juice. Stir, then let it sit for 5 minutes.

Want more great CAKE recipes?

Best Orange Cake Recipe

Chocolate Cake

Carrot Cake

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

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot Cake

This is my perfectly moist, rich, and flavorful Carrot Cake, topped with a delicious, tangy cream cheese frosting. 

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot Cake was not something I grew up eating, so it wasn’t until recently that I discovered my new love for this cake! Thanks to this easy recipe, the whole family fell in love!

Let’s Make it!

  1. Whisk the dry ingredients except sugar in one a bowl. 
  2. Whisk the wet ingredients plus sugar with an electric mixer.
  3. Combine wet & dry ingredients .
  4. Fold in grated carrots.
  5. Pour batter into two prepared 9×13 inch cake pan.
  6. Bake.
  7. Make cream cheese frosting.
  8. Let the cakes cool down.
  9. Assemble and frost.
  10. Enjoy!
  11. Try not to be sad when the last piece is gone!

Tips for Making a Moist Carrot Cake

The most important tip for making this carrot cake recipe is to grate your own carrots. Do not buy packaged, pre-shredded carrots from the grocery store, as pre- shredded carrots tend to be dry and hard. For this recipe I used two cups of shredded carrots which was about 2-3 large whole carrots. 

Carrot cake recipe/ carrot cake/ carrot cake recipe easy/ carrot cake recipe homemade

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot Cake

Yield: 10
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Carrot cake topped with the best cream cheese frosting is the perfect dessert, easy to make, super moist and loaded with delicious carrot and spices flavor.

Ingredients

For the Carrot Cake

  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup vegetable oil 
  • 1/2 cup unsweetened applesauce
  • 2 and 1/2 cups all purpose purpose flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 cups brown sugar
  • 1/2 cup  granulated sugar
  • 1/4 tsp ground nutmeg
  • 1 and 1/2 tsp ground cinnamon
  • 2 cups grated carrots (about 3 large)

Cream Cheese Frosting

  • 16 ounces block cream cheese, at room temperature
  • 1 tbsp milk
  • 1/2 cup unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 4 1/2 cups confectioner's sugar

Instructions

    1. Pre heat oven to 350°F.
    2. Grease two 9-inch cake pans with baking spray. Set aside.
    3. With an electric mixer, mix eggs and vanilla very well until bubbly.
    4. Add the brown and granulated sugar and mix some more until fluffy.
    5. Now add oil and applesauce and mix a little longer.
    6. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and nutmeg together.
    7. Pour the wet ingredients into the dry ingredients and fold using a rubber spatula until just combined.
    8. Then Fold in the grated carrots.
    9. Pour the batter into the two prepared greased cake pans evenly.
    10. Bake for 30-35 minutes. Or until a toothpick comes out clean from the center of the cake. Don't over bake it!
    11. Let the the cakes cool down completely before frosting and assembling.

How to Make the Carrot Cake Cream Cheese Frosting: 

  1. In a large bowl using a handheld or stand mixer fitted with a whisk, beat the butter very well, add cream cheese and beat more until they are mixed well together ( about 2 minutes).
  2. Add the confectioners’ sugar, one cup at a time while mixing.
  3. Add milk and vanilla extract. Beat for additional 3 minutes until completely combined and creamy.

Assemble and frost:

  1. First, using a large knife trim tops off both cake layers to make a flat and leveled surface.
  2. Place 1 cake layer on serving plate (I use a rotating cake turntable which makes cake decorating much easier).
  3. Using a small offset spatula, evenly cover the top of the first layer with 1 cup of the cream cheese frosting. Spread the buttercream so it extends beyond the edges of the cake.
  4. Place the other cake layer, with the cut side down, on top of the cream cheese frosting; With the small offset spatula, spread the remaining frosting all over the top and sides.
  5. Refrigerate cake for at least 15 minutes before slicing.
  6. Store leftover carrot frosted cake in the refrigerator in a covered container for up to 5 days.

Notes

If you don't have applesauce, you can substitute with an additional 1/4 cup of oil.

More Cake Ideas? 

Chocolate Cake

Best Orange Cake Recipe

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

If you are looking for steak salad recipes for dinner, you will love this steak salad recipe. This steak salad with balsamic dressing is a must try!

Steak Salad with Balsamic Vinaigrette

Steak Salad with Balsamic Vinaigrette is incredibly flavorful, loaded with tender steak, your favorite greens, croutons and drizzled with a super easy and quick balsamic vinaigrette. This grilled steak salad with balsamic vinaigrette makes a delicious healthy lunch or dinner salad!

If you are looking for steak salad recipes for dinner, you will love this steak salad recipe. This steak salad with balsamic dressing is a must try!

How to Grill the Best Steak?

Luckily that is also very easy!

  • Pick a steak that is at least 3/4 inch thick. The thicker the better!
  • Season the steak on both sides. 
  • Preheat the grill before adding the steak.
  • Grill for 6-8 minutes each side on high heat. 

STEAK SALAD DRESSING

This simple balsamic vinaigrette is a favorite of mine and goes well with any other kind of salad. For this steak salad recipe, I have included the exact quantities you need to make the dressing. However, you can always make it in a larger batch and store it in the fridge. It will come handy when you’re in the mood for a salad again. Balsamic vinaigrette will keep well when stored in fridge in an air tight jar for at least 3 weeks. 

  • Balsamic vinegar
  • Olive oil 
  • Salt

Once you whisk these 3 ingredients together, you will have a delicious salad dressing! 🙂

OTHER FAVORITE SALAD RECIPES

Red Lentil Tabouli Salad

Fattoush Salad

Roasted Chickpea Salad with Lemon Tahini Dressing

Simple Shrimp Salad

Tabbouleh Salad Recipe

If you are looking for steak salad recipes for dinner, you will love this steak salad recipe. This steak salad with balsamic dressing is a must try!

Steak Salad with Balsamic Vinaigrette

Steak Salad with Balsamic Vinaigrette

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

With perfectly grilled steak, colorful cherry tomatoes, spring mix lettuce, red onions, and balsamic vinaigrette. Say goodbye to boring salads! SO GOOD!

Ingredients

  • 1 10-ounce grilling steak (sirloin top cut)
  • 6-8 cups spring mix lettuce
  • 1/4 red onion, thinly sliced
  • 2 avocados, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup croutons
  • Balsamic glaze
  • Salt- to taste
  • Ground black pepper- to taste
  • 1 tbsp olive oil- for brushing the steak

For balsamic vinaigrette

  • 1/3 cup olive oil
  • 3 tbsp balsamic vinegar 
  • 1 tsp Salt

Instructions

    1. In a small bowl, whisk together olive oil, balsamic vinegar and salt; set aside.
    2. Preheat grill to 400 F.
    3. Brush steak with olive oil; season with salt and pepper by coating both sides evenly.
    4. Grease grill with grilling spray.
    5. Add steak to grill, and cook for 6-8 minutes. Flip to the other side and cook for another 6-8 minutes. (if steak is extra thick or you if you prefer your steak medium-well, you might want to cook for a few more minutes.)
    6. Transfer the steak to a cutting board and let it rest for 5 minutes before cutting it.
    7. In the mean time, assemble the salad by adding spring mix on the bottom, avocados, red onions, tomatoes, croutons, then top with steak strips.
    8. Pour the balsamic vinaigrette on top of the salad and gently toss to combine.
    9. Drizzle with balsamic glaze.
    10. Serve immediately and enjoy!

DID YOU MAKE THIS RECIPE?

If you love this recipe as much as I do, be sure to rate it and give a review or share it on Instagram and tag @TheSaltandSweetKitchen

Salmon Kabobs

Salmon Kabobs are delicious, healthy and so easy to make! These salmon skewers are so versatile, too, they can be either baked or grilled. But since we’re running out of nice summer weather, I’m going with the grill. 

Salmon Kabobs on the grill. One of my favorite salmon recipes.

These Salmon Skewers will take less than 30 minutes to make and you end up with moist, flaky and colorful salmon chunks. They are seasoned with lemon juice, spices, some olive oil and then grilled to perfection. 

Ingredients for Salmon Kabobs:

1 lb salmon fillets, cut into 1-1/2 inch cubes

16 (10-inch) bamboo skewers

1 green bell pepper 

1/4 large red onion

1 tsp salt 

1 tsp fresh ground black pepper

Ingredients for Marinade:

2 Tbsp olive oil

3 tbs fresh lemon juice

How to Make Grilled Salmon Skewers:

  1. Soak bamboo skewers for at least 1 hour to prevent them from catching fire.
  2. Preheat Grill to medium heat (about 350-375 F) and grease with non-stick grilling spray. 
  3. In a small bowl add lemon juice and olive oil and mix well. 
  4. Cut the salmon into 1 1/2 inch chunks. 
  5. Cut the pepper and the red onion into similar sized chunks.
  6. Skewer the salmon chunks, green pepper pieces and onion pieces into your skewers alternately. (I started with 2 pieces of onions, 2 pieces of pepper and then a salmon. Leave some room on both ends.
  7. Brush the skewers both sides  thoroughly with the lemon and olive oil mixture, sprinkle with salt and fresh ground black pepper. 
Salmon Kabobs on the grill. One of my favorite salmon recipes.
  1. Place on preheated grill, turning once, until the salmon is cooked through and the pepper and onion are softened. This will take between 8-10 minutes! Be on the look out, salmon cooks quick!
  2. Enjoy with your favorite salad.
Salmon Kabobs

Salmon Kabobs

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Salmon Skewers are delicious, healthy and so easy to make! Marinade with lemon juice, olive oil and some salt and pepper and you have moist, flaky and delicious kabobs!

Ingredients

Instructions

    1. Soak bamboo skewers at least 1 hour to prevent them from catching fire.
    2. Preheat Grill to medium heat (about 350-375 F) and grease with non-stick grilling spray. 
    3. In a small bowl add lemon juice and olive oil and mix well. 
    4. Cut the salmon into 1 1/2 inch chunks. 
    5. Cut the peppers and the red onion into similar sized chunks. 
    6. Skewer the salmon chunks, green pepper pieces and onion pieces into your skewers alternately. (I started with 2 pieces of onions, 2 pieces of pepper and then a salmon piece. Leave some room on both ends of your skewer. 
    7. Brush the skewers both sides thoroughly with the lemon and olive oil mixture, sprinkle with salt and fresh ground black pepper. 
    8. Place skewers on preheated grill, turning once, until the salmon is cooked through and the peppers and onions are softened a bit. This will take between 8-10 minutes! Be on the look out, salmon cooks quick!
    9. Enjoy with your favorite salad

YOU MAY ALSO LIKE:

The secret to tasty baked salmon is in the cook-time.  Avoid over-cooking so the fillets stay moist. Don't stay to far from the oven because salmon fillets tend to cook very quickly                    Beef Stew with Lima beans is a very popular Lebanese dish. This Lebanese beef stew with green Lima bean is a great one pot meal that is full of flavor.

Lebanese style stuffed zucchini or kousa mahshi.                Caprese Asparagus Salad is an amazing summer side dish, perfect with grilled salmon or grilled chicken. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

 

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

 
Bulgur Zuchini Pilaf is a simple Lebanese dish made with Bulgur, beef, onion and zucchini braised with tomato sauce.

Bulgur Zucchini Pilaf

Bulgur Zuchini Pilaf is a simple Lebanese dish made with bulgur, beef, onion and zucchini braised with tomato sauce. Bulgur Zucchini Pilaf is known as Burghul a Koosa (bulgur with zucchini) or Burghul a Banadoora (bulgur with tomato). Some people leave out the zucchini, but I like the different texture that zucchini adds to this dish.  

Bulgur Zucchini Pilaf is known as Burghul a Koosa (bulgur with zucchini) or Burghul a Banadoora (Bulgur with tomato).

There are two different kinds of bulgur: fine and coarse. When buying your bulgur, look closely at the packaging and you will find a number.  The lower the number, the more fine the bulgur grain. Number 1 being the most fine (least coarse) kind of bulgur that is usually used in Tabouli Salad and Kibbeh. Number 2, 3 and 4 are more coarse. You can use any coarse kind of bulgur for this recipe, but I personally prefer 3 or 4. The more coarse the better!

Bulgur Zuchini Pilaf is a simple Lebanese dish made with Bulgur, beef, onion and zucchini braised with tomato sauce.

bulgur pilaf/ bulgur recipes healthy.

Bulgur Zucchini Pilaf

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Bulgur Zuchini Pilaf is a simple Lebanese dish made with bulgur, beef, onion and zucchini braised with tomato sauce.

Ingredients

  • 1/2 pound beef- cut into very small pieces
  • 1 large zucchini, about 2 cups chopped into cubes
  • 2 tablespoons olive oil
  • 1 cup coarse bulgur
  • 1 large onion, diced 
  • 1 1/2 cup water
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon 
  • 2-3 tomatoes- diced
  • 1 tsp salt
  • 1 tbsp tomato paste

Instructions

  1. In a medium sized pot, over medium-high heat, add olive oil and add the onion. Saute for about 10 min until onions are wilted by not browned.
  2. Add beef, salt and spices and mix well with onions, cook for 5 minutes.
  3. Add Zucchini cubes and top with water, just enough to cover the ingredients, which is about 11/2 cups.
  4. Cover the pot and let Zucchini and beef cook for additional 15 minutes.
  5. Add bulgur, diced tomatoes and tomato paste and give it a quick stir. Bring mixture to boil.
  6. Reduce heat to medium low, cover the pot and simmer 15 min. 
  7. Serve with pickles and a salad and enjoy!

If you’ve tried this healthy Lebanese Bulgur Zucchini Pilaf 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. And if you snapped some shots of it, share it with me on Instagram or Facebook

Looking for More Lebanese Recipes? Here are some!

Lebanese Stuffed Cabbage Rolls

Lebanese Lentil soup with vegetables

Lahm bi Ajeen- Lebanese Meat Pies

Lebanese Chicken and Rice

Tabbouleh Salad Recipe

Air Fryer Okra Fresh

Air Fried Okra

This is a simple, flavorful, and easy Air Fried Okra recipe. The okras are seasoned with black pepper, olive oil and a pinch of salt, this air fried okra makes a great snack or side dish.  

This year I planted a few okra plants, I planned to pick them in their early stages to use in Lebanese Okra Stew. But I  waited too long and they grew larger than expected. I discovered a good way to air fry okra, and the whole family instantly fell in love with it!

okra recipes

Air Fryer Okra is a prefect recipe for those who love the flavor of okra but dislike the texture. The air fried okra comes out light, crispy and delicious. 

Okra air fryer recipes

Air Fried Okra

Air Fried Okra

Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This simple, flavorful, and easy Air Fried Okra recipe is light, crispy and delicious!

Ingredients

  • 2 cups okra, ends trimmed and pods sliced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Wash and pat dry the okra with a paper towel.
  2. Preheat an air fryer to 400 F.
  3. In a medium sized bowl, combine sliced okra, olive oil, salt, and black pepper and mix gently. Air fryer okra recipe
  4. Add okra to the air fryer basket in a single layer.
  5. Cook for 15 minutes, shaking every 5 minutes to make sure they cook evenly.
  6. Remove okra from basket, and serve immediately.
  7. Enjoy!

If you’ve tried this Easy Air Fried Okra 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. And if snap a photo you can share on my new Facebook group

Looking for more Vegan Recipes, here are some:

Air-Fried Falafel

Vegan Stuffed Swiss Chard Rolls

Red Lentil Tabouli Salad

Red Lentil Mujadara

Baba Ganoush- Eggplant Dip

Roasted Chickpea Salad with Lemon Tahini Dressing

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

Red Lentil Tabouli Salad

This healthy and tasty Red Lentil Tabouli Salad is full of Middle Eastern flavor! Filling Red lentils are paired with fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil – This riff on traditional Tabouli is a perfect nutrient-packed recipe that makes a great midweek main course lunch or side dish! Vegan and Gluten-Free. 

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

I love making this Red Lentil Tabouli Salad, because it is the only way I can sneak some lentil into my kids’ diet. Red lentils are so easy to cook with and for this salad, they do not require any precooking. 

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

 

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If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

Red Lentil Tabouli Salad

Yield: 4
Prep Time: 25 minutes
Total Time: 25 minutes

This healthy and tasty Red Lentil Tabouli Salad is full of Middle Eastern flavor! Filling Red lentils are paired with  fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil

Ingredients

Instructions

  1. Start by soaking red lentils in hot water for 20 minutes. Then  strain and rinse with cold water until lentils are nice and cold.
  2. While lentils are being soaked. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
  3. Toss in rinsed cold red lentils and mix in olive oil, lemon juice, salt and pomegranate molasses.
  4. Miix. Taste. Adjust salt and lemon if needed.
  5. Serve and Enjoy!

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

If you like eggplant fatteh and chickpea pea fatteh, you will love this combination of this vegetarian eggplant and chickpea fatteh recipe. #fatteheggplantrecipe #fattehchickpearecipe

Vegetarian Eggplant Chickpea Fatteh

Vegetarian Eggplant Chickpea Fatteh is a classic Lebanese dish. It is made with a layer of baked or fried eggplant, a layer of cooked chickpeas, a layer of delicious garlic yogurt sauce, topped with crunchy toasted pita bread and roasted pine nuts. This vegetarian Eggplant Chickpea Fatteh dish works great as a meal prep recipe – it is a perfect dish to make ahead and put together later in minutes! 

If you like eggplant fatteh and chickpea pea fatteh, you will love this combination of this vegetarian eggplant and chickpea fatteh recipe. #fatteheggplantrecipe #fattehchickpearecipe

For this recipe, eggplants, pita bread and pine nuts are usually deep fried. But if you want a healthier version, I suggest air frying the eggplants, pita bread and pine nuts. They will taste just the same, if not even better! 

If you like eggplant fatteh and chickpea pea fatteh, you will love this combination of this vegetarian eggplant and chickpea fatteh recipe. #fatteheggplantrecipe #fattehchickpearecipe

Vegetarian Eggplant Chickpea Fatteh

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Vegetarian Eggplant Chickpea Fatteh with an Air Fryer Twist!

Ingredients

  • 19 oz. cooked chickpeas can- washed and drained 
  • 2 tbsp parsely- chopped thinly (optional)

Eggplant

  • 1 large eggplant- cut into cubes
  • 1 tsp salt
  • 1 tbsp extra vergin olive oil

Pita Bread

Pine nuts

Yogurt Sauce

  • 1 cup plain yogurt
  • 2 garlic cloves- minced 
  • 1 tsp salt- or to tatse
  • 1/4 cup cold water

Instructions

Prepare the chickpeas:

  1. Rinse and drain the chickpeas.
  2. Set aside.

Prepare the eggplants for air-frying:

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

Prepare pita bread for air-frying:

  1. Cut one regular loaf of pita bread into small squares- about 2 inches. 
  2. Add one 1/2 table spoon olive oil or spay with cooking spray and mix well. 
  3. Set air fryer temperature to 400 F°.
  4. Cook for 4 minutes, shaking every minute to make sure they cook evenly
  5. Set aside.

Prepare pine nuts for air-frying: 

  1. Place the nuts in the bottom of the basket in a single layer.
  2. Spray with cooking spray or mix with 1 tea spoon of olive oil , lightly.
  3. Set the temperature to 300 F° and cook for 4-6 minutes, shaking every 2 minutes. 

Prepare the yogurt sauce:

  1. In in medium-sized bowl, mix together yogurt, minced garlic, salt and water and whisk very well.
  2. Set aside, preferably in the fridge to keep it cold.

Layering your Fatteh dish: (This step is customizable)

  1. In a medium- sized bowl, I start with a layer of chickpeas, followed by a layer of pita bread, a layer of eggplants, topped with a layer of the yogurt sauce and pine nuts. Vegetarian Eggplant Chickpea Fatteh is a classic Middle Eastern dish. It is made with a layer of baked or deep fried eggplant, a layer of cooked chickpeas, a layer of delicious garlic yogurt sauce, topped with crunchy toasted pita bread and pine nuts. Vegetarian Eggplant Chickpea Fatteh is a classic Middle Eastern dish. It is made with a layer of baked or deep fried eggplant, a layer of cooked chickpeas, a layer of delicious garlic yogurt sauce, topped with crunchy toasted pita bread and pine nuts.
  2. Garnish with chopped parsley.
  3. Serve right away and enjoy! Fatteh chickpea recipe / fatteh eggplant recipe
Looking for another Lebanese Recipe with an Air Fryer Twist? Check out this Air-Fried Falafel Recipe

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

This vegan Tahini Dressing is creamy, quick to make, and can be used on a wide variety of salads , sandwiches, falafel, and more... It is jut delicious! 

Tahini Dressing

This vegan Tahini Dressing is creamy, quick to make and can be used on a wide variety of salads , sandwiches, falafel, and more… It is jut delicious! 

Falafel is always topped with Tahini Dressing in Lebanese cuisine. Check out my Falafel recipe with an air fryer twist, if you haven’t yet!

This vegan Tahini Dressing is creamy, quick to make, and can be used on a wide variety of salads , sandwiches, falafel, and more... It is jut delicious! 

For this Tahini Dressing, all you have to do is whisk the tahini paste, lemon juice, olive oil and salt together. You will notice that the dressing is getting thicker as you whisk. And that’s when you add some warm water to get a smooth, creamy and pourable dressing. 

This vegan Tahini Dressing is creamy, quick to make, and can be used on a wide variety of salads , sandwiches, falafel, and more... It is jut delicious! 

This vegan Tahini Dressing is creamy, quick to make, and can be used on a wide variety of salads , sandwiches, falafel, and more... It is jut delicious! 

Tahini Dressing

Yield: 3/4 cup
Prep Time: 10 minutes
Total Time: 10 minutes

This vegan creamy tahini dressing is perfect on any salad, as a veggie dip, a spread for sandwiches or a sauce on Falafel.

Ingredients

  • ¼ cup extra-virgin olive oil
  • ¼ cup tahini paste
  • 2 to 3 tablespoons lemon juice, to taste
  • ½ teaspoon fine sea salt
  • 2 tablespoons warm water, more as needed

Instructions

    1. In a small bowl, combine tahini, lemon juice, salt, and olive oil. Whisk until thoroughly blended.
    2. Add the warm water, and whisk some more. If your dressing is too thick, add another table spoon of warm water, or until it becomes creamy in texture.
    3. Taste, and adjust the flavor with more lemon juice or salt if needed.
    4. Serve on a salad or over Falafel.
    5. Enjoy!

Notes

You can store this tahini dressing for up to one week in the refrigerator, It will thicken up with time; but you can easily thin it by adding a little more warm water.

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

Air-Fried Falafel are crispy on the outside, soft on the inside, and packed with flavor. Stuff them in pita bread with tomatoes, parsley and a drizzle of Tahini sauce dressing and there you have it;  a vegan, healthy, easy to make meal! 

Air-Fried Falafel

Air-Fried Falafel are crispy on the outside, soft on the inside, and packed with flavor. Stuff them in pita bread with tomatoes, parsley and a drizzle of Tahini dressing and there you have it;  a vegan, healthy, easy to make meal! 

Air-Fried Falafel are crispy on the outside, soft on the inside, and packed with flavor. Stuff them in pita bread with tomatoes, parsley and a drizzle of Tahini sauce dressing and there you have it;  a vegan, healthy, easy to make meal! 

Falafel is a popular Lebanese street food, that is traditionally cooked deep-fried. I always avoided making Falafel because I like to stay light on fried food. Not anymore! Now that I own a sweet air fryer, which by the way was one the best additions to my kitchen.

Air fryer falafel recipe. #veganfalafel

What Do You Need to Make Air-Fried Falafel:

Falafel air fryer recipe. veganfalafel

Air-Fried Falafel

Yield: 30 Falafel Balls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Air-Fried Falafel are crispy on the outside, soft on the inside, and packed with flavor. A great vegan, healthy, easy to make meal! 

Ingredients

  • 2 cups dried chickpeas, soaked overnight
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 cup parsley leaves, chopped
  • 2 tsp. cumin powder
  • 1 tsp. ground black pepper
  • 1 1/2 tsp. sea salt
  • 1 tbsp corn starch 
  • olive oil cooking spray

Instructions

Crispy Falafel

    1. Place chickpeas in a large bowl and cover with at least 2 inches water. Soak overnight. When the chickpeas are soaked, drain the water and pat them dry with a paper towel.
    2. Place the uncooked, soaked chickpeas and all the remaining ingredients into a food processor and pulse until the chickpeas are finely minced. The mixture will have a coarse texture.
    3. Rest this mixture at least an hour in the fridge to allow it to firm up. This step will make shaping the falafel balls much easier.
    4. Preheat air fryer to 380°F.
    5. Scoop one heaping table spoon of the mixture, and using your hands or cookie scoop, shape the falafel mixture into a golf ball shaped ball. how to make falafel baked
    6. Arrange the falafel balls in a single layer in your air fryer basket and spray them with olive oil spray.
    7. Air-fry the falafel balls for about 15 minutes, flipping over half way through.
    8. Repeat this process for the rest of the mixture.
    9. Enjoy!

If you’ve tried this Air-Fried Falafel 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 new Facebook group where you can share a picture of the recipes that you’ve tried ? 

This simple Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade short pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top.

Apricot Jam Tart

This is my absolute favorite Apricot Jam Tart recipe! It is one of those recipes that I had success with on the first try!

Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade shortcrust pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top.

Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade shortcrust pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top.

 

You will love this treat with a combination of a light, soft crust, and the taste of delicious apricot jam in every bite!

Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade shortcrust pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top. #jamrecipes

 

This simple Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade short pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top. #jamrecipes #tartrecipe

Apricot Jam Pie

Yield: 8-10
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 2 eggs
  • 1 whole lemon zest
  • 1/2 tsp vanilla extract
  • 3 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1 cup softened butter
  • 1 jar (10 to 12 ounces) apricot jam or your choice of jam filling

Instructions

    1. Preheat oven to 375 F°.
    2. In a small bowl, combine dry ingredients; flour and baking powder.
    3. In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar very well until light and fluffy.
    4. Add the dry ingredient mixture gradually and mix well.
    5. Add butter and knead with your hands until the dough comes together.
    6. Grease a 10-inch tart pan, preferably with a removable rim.
    7. Press two-thirds of dough onto the bottom of a greased tart pan.
    8. Prick the dough with a fork Spread with jam (you might have to microwave your jam for 30 seconds if its not too soft).
    9. Crumble remaining dough over the jam using a grader.
    10. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
    11. Cut into bars, serve and enjoy!

 

This simple Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade short pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top.

 

Looking for more dessert inspiration? Here are some!

Chewy Chocolate Chip Cookies

Baklava

Knafeh

Almond Chocolate Covered Dates

Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

Baba Ganoush- Eggplant Dip

Baba Ganoush is a simple vegan eggplant dip made of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. To make this Baba Ganoush recipe, you start by grilling a whole egg plant until soft and cooked through, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste. 

Baba Ganoush is prepared similarly to Hummus, you basically substitute eggplant for chickpeas. This Baba Ganoush eggplant dip is the perfect snack, side dish or party appetizer. 

Baba Ganoush is a simple, vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste

 

I prefer to to grill my eggplant whole, but some people roast it in the oven, or on a gas top stove. When mashing the grilled eggplant, a fork or  potato masher works best because you retain the chunky the eggplant texture.

Baba Ganoush is a simple vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. To make this Baba Ganoush recipe, you start by grilling a whole egg plant until soft and cooked through, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste. 

Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

Baba Ganoush- Eggplant Dip Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Baba Ganoush is a simple, vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and Tahini.

Ingredients

  • 1 medium eggplant ( 1-1.5 lbs)
  • salt
  • 2-3 Tbsp lemon juice- about 1 medium lemon
  • 1 large clove garlic- finely minced
  • 2 Tbsp Tahini paste
  • 2 Tbsp fresh parsley- Chopped (optional)
  • 2 tbsp olive oil- for topping

Instructions

  1. Preheat grill to 400 F.
  2. Coat the eggplant with cooking spay or olive oil.
  3. Grill until skin is blackened and flesh has collapsed for about 20 minutes. Turning occasionally to ensure all sides are cooked equally.
  4. Transfer to a plate and let cool slightly or until you are able to peel it. How to grill whole eggplant. #eggplantdiprecipe
  5. Carefully peel skin from eggplant, and cut out the stem intact.
  6. Drain any excess water.
  7. Mashing the eggplant flesh well using a potato masher or a fork.
  8. Add minced garlic, salt, tahini, and lemon juice. Combine very well while still mashing. You want the mixture to be smooth but still retain some of the eggplant's chunky texture.
  9. Garnish with parsley, or your favorite herb but I have found that parsley goes best with Baba Ganoush.
  10. Top with few tablespoons of olive oil.
  11. Serve with toasted pita bread, pita chips, or veggies and enjoy!

MORE RECIPES FOR A LEBANESE MENU:

Green Beans with Tomatoes (Loubia B’ Zeit)

Lebanese stuffed Zucchini

Tabbouleh Salad Recipe

Fattoush Salad

Lebanese Chicken and Rice

Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

 

 

 
The best soft, CHEWY Chocolate Chip Cookies loaded with chocolate chips and walnuts!

Chewy Chocolate Chip Cookies

Today is August 4th and I could not let National Chocolate Chip Cookie Day pass by without making these super soft and chewy chocolate chip cookies!  Softened butter, more brown sugar than white sugar, a mix of bread flour and all purpose flour, guarantee a soft and chewy cookie. These chocolate chip cookies are of course also loaded with chocolate chips and crunchy walnuts. 

The best soft, CHEWY Chocolate Chip Cookies loaded with chocolate chips and walnuts!

I use an electric mixer to mix the eggs, sugar and butter, but a mixer is not required. I also combine bread flour and all purpose flour because it makes the cookies nice and chewy, but I definitely would not make an extra trip to the market to buy bread flour if you don’t have any. All purpose flour will do the job! 

The best CHEWY, soft, Chocolate Chip Cookies loaded with chocolate chips and walnuts!

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

The best CHEWY, soft, Chocolate Chip Cookies loaded with chocolate chips and walnuts!

Ingredients

  • 1 1/4 cups bread flour
  • 1 1/4 cups all purpose bread
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 sticks unsalted butter (1 cup)- at room temperature
  • 1/2 cup granulated sugar
  • 1 1/4 cups brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs- at room temperature
  • 1 cups semi sweet chocolate chips
  • 1/2 cup crushed walnuts

Instructions

  1. Preheat oven to 350ºF. Line baking sheet parchment paper and grease lightly with baking spray.
  2. In a large bowl combine the flour, baking soda, baking powder, and salt very well.
  3. In the bowl of an electric mixer beat eggs and vanilla very well until fluffy, Add granulated sugar and brown sugar and pulse more. Add softened butter and pulse some more until creamy. Add the eggs, one at a time, beating well after each addition.
  4. Transfer mixer contents to the dry ingredients and mix them well with a rubber spoon until they form a dough.
  5. Stir in the chocolate chips and walnuts. Chocolate chip cookie dough recipe
  6. Wrap dough in plastic wrap and refrigerate at least one hour before baking.
  7. Let dough sit at room temperature just until it is soft enough to scoop.
  8. Scoop about 3 tablespoon sized balls of the dough and drop onto prepared baking sheets. Repeat this step for the rest of the dough. How to make the best chewy chocolate chip cookies
  9. Bake for 12 minutes, or until golden brown.
  10. Cool for 5 minutes before removing to wire racks to cool completely.
  11. Enjoy!

The best CHEWY, soft, Chocolate Chip Cookies loaded with chocolate chips and walnuts!

If you make this recipe, be sure to snap a picture and share it on Instagram with #thesaltandsweetkitchen so we can all see!

More dessert ideas? Here are some

Red Lentil Mujadara is comforting, simple, and easy to throw together. It’s my go-to meal when I want something vegan, healthy and quick to make! So this Red lentils Mujadara  is a perfect meal idea for weeknights, or whenever you’re in a hurry to get a meal on the table. 

Red Lentil Mujadara

Red Lentil Mujadara is a simple comfort food that is easy to throw together. It’s my go-to meal when I want something vegan, healthy and quick to make! So, this Red lentil Mujadara recipe is a perfect meal idea for weeknights, or whenever you’re in a hurry to get a meal on the table. 

Red Lentil Mujadara is comforting, simple, and easy to throw together. It’s my go-to meal when I want something vegan, healthy and quick to make! So this Red lentils Mujadara  is a perfect meal idea for weeknights, or whenever you’re in a hurry to get a meal on the table. 

Whether you are a fan of traditional Lebanese Mujadara or not, you should try this Mujadara twist with red lentils! Just keep in mind that the lovely orange color of red lentils will fade a little after cooking and that it cooks much faster than brown lentils. 

Red Lentil Mujadara is comforting, simple, and easy to throw together. It’s my go-to meal when I want something vegan, healthy and quick to make! So this Red lentils Mujadara  is a perfect meal idea for weeknights, or whenever you’re in a hurry to get a meal on the table. 

Red Lentil Mujadara Recipe- vegan, quick, easy to make and loaded with Mediterranean flavors.

Red Lentil Mujadara

Yield: 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Red Lentil Mujadara Recipe- vegan, quick, easy to make and loaded with Mediterranean flavors.

Ingredients

Instructions

    1. Wash and drain your rice and lentils and set aside.
    2. In large non-stick skillet over medium-high heat, heat olive oil for a few minutes.
    3. Add onions and stir well to coat all pieces with oil.
    4. Stir frequently until onions are caramelized, crisp at the edges and starting to turn golden brown - about 10 minutes. 
    5. Add Red lentils and rice and stir well with onions.
    6. Add warm water, cover the pot and bring mixture to a boil.
    7. Reduce heat to low, keep pot covered, and cook until the water is absorbed and the rice and lentils are both cooked through - about 15 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
    8. Transfer Red Lentil Mujadara to serving plates immediately while still hot.
    9. Serve hot, warm or at room temperature with your favorite salad and pita bread.
    10. Enjoy!
If you’ve tried this healthy Lebanese Red Lentil Mujadara 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 brand new Facebook group where you can share a picture of the recipes that you’ve tried 🙂 

Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes. 

Lahm bi Ajeen- Lebanese Meat Pies

  Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes.  #lahmbiajeenrecipe

 Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes. 

The homemade dough in this recipe is very good and easy to prepare. The dough recipe is similar to that used in my  Spinach Pies and Za’atar Manaqish. However, if you don’t have the time to prepare homemade dough, you can use ready-made pizza dough as an alternative. 

Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes. 

Lebanese Meat Pies- Lahm b Ajeen

Lebanese Meat Pies- Lahm b Ajeen

Yield: 12
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes

Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. 

Ingredients

For Lahm b Ajeen Dough

  • 4 cups flour Bread
  • 1 cup warm milk ( I heat in microwave for a few seconds)
  • 2  tsp active dry yeast (one package active dry yeast)
  • 2 tsp sugar
  • 3 tbsp warm water
  • 1 tsp salt
  • 1/2 cup vegetable oil

For Lahm b Ajeen Topping

  • 1 lb grounf beef 
  • 1 large onion- diced
  • 2 tomatoes- diced
  • 1 tsp salt
  • 1 tsp ground all spice
  • 1 tsp ground black pepper
  • 1/2 cup pine nuts

Instructions

    To make the dough: 

  1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
  2. In a large mixing bowl with lid, combine flour, salt, warm milk and vegetable oil.  Work the mixture with your hands.
  3. Pour in the yeast mixture. continue hand mixing until soft dough forms. I mix until dough feels elastic, smooth, and no longer sticks  to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour).
  4. Shape the whole dough into a big ball.
  5. Pour 1 tbsp olive oil on ball-shaped dough and spread.
  6. Cover the dough with a piece of seal plastic wrap and close with lid
  7. Wrap container with a large blanket and leave to rise for about 4 hours.
  8. Briefly knead your amazing home made dough and form into 12 small balls.
  9. Arrange on lightly floured surface and sprinkle some flour on top too.
  10. Cover again with a towel and leave to rise for another 30 minutes.

To Prepare the Filling:

  1. In your food processor, mix onion, salt and tomato very well.
  2. Transfer to a large bowl, add ground beef and spices and mix well with the onion and tomato mixture using your hands.
  3. Preheat oven to 425 F. Line a baking sheet with a lightly greased parchment paper.
  4. Form the meat pies by flattening the dough balls on a floured surface into small circles with your fingertips. They will be about 5 inches in diameter.
  5. Press on each one with your fingertips to sculpt little dips for the topping to sit in.
  6. Add about 2 tbsp meat pie topping in the middle of each flattened circle, leave a 1 inch border around.
  7. Fold the one inch border of dough over the meat filling and pinch the edge all around to from a thick border.
  8. Add a few pine nuts to the center of the meat pie ( optional).
  9. Arrange meat pies on the greased baking sheet tray.
  10. Bake at 400° F heated-oven for 10-12 minutes or until the dough is slightly browned on bottom and edges.
  11. Serve warm or at room temperature. Keeps well for about a week in tight sealed Tuppeware.
If you’ve like this healthy Lebanese Meat Pies 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 🙂

 


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