Amazon Prime Day Deals for Kitchen

Amazon Prime Day Kitchen Deals

If you’ve been wanting to give your kitchen a refresh, now is the right time to do it! Here you’ll find the best Amazon Prime Day Kitchen Deals.

Amazon Prime Day starts Tuesday, July 12 and run through Wednesday, July 13, with some amazing deals on kitchen gadgets and small appliances.

If you do not have a Amazon Prime membership, be sure to sign up and check out these kitchen products currently on sale.

1. Cosori Air Fryer

2. Ninja NJ601AMZ Professional Blender

3. Elite Gourmet Toaster

4. Ninja Pressure Cooker

5. KitchenAid Gourmet Stainless Steel Masher

6. KitchenAid Can Opener

7. Cuisinart Snow Cone Maker

8. KitchenAid All Purpose Shears

9. COSORI Electric Kettle

10. Non Stick Cookware Set

11. Cuisinart Stainless Cookware Set

If you are looking for no bake recipes, you will love this no bake granola bars recipe.

No-Bake Granola Bars

This Homemade No-Bake Granola Bars recipe is basically the homemade heathier version of your favorite store-bought granola bars. Homemade Granola Bars are a perfect portable morning or afternoon snack- great for lunch boxes, road trips, or outdoor picnics!

If you are looking for no bake recipes, you will love this no bake granola bars recipe.

What I love the most about this No-Bake Granola Bars recipe is that I always have the ingredients available in my pantry. These granola bars are also versatile, with tons of options to add any other ingredient that you’d like!  It took me a few tries to get the recipe right, the third was a charm! They came out super soft, chewy and yummy!

This healthy snack bars recipe makes a wonderful breakfast. It also stores beautifully, so it makes a great homemade gift.

Once you try homemade no-bake granola bars, you won’t go back to store-bought granola bars. It’s so much better!

no bake granola bars

No-Bake Granola Bars Recipe Ingredients

You need these basic ingredients to make this homemade granola bar recipe:

(Exact measurements at the end of this post)

Oats: healthy, whole-grain old-fashioned oats helps keep these bars hold a shape. Be sure to use certified gluten-free oats if you need gluten-free granola bars.

Nuts & seeds: I used whole almonds, and roasted sunflower seeds. But you can also try, walnuts, pecans, cashews, peanuts, pistachios, macadamia nuts or pumpkin seeds.

Peanut butter (or sunflower butter for nut free).

Rice Cereal: Rice Krispies cereal is the best!

Honey: Natural sweetener

Brown sugar

Dried fruits: Dried fruit lends some extra sweetness, chewy texture and irresistible fruity flavor. I used dried raisons for these homemade bars. You can also add dried cranberries, cherries or apricots.

Mini chocolate chips 

Salt

Vanilla extract

How to Make Homemade Healthy Granola Bars:

  1. In a large skillet, over medium heat, heat the butter, brown sugar, and honey. 
  2. Remover from heat and add the peanut butter, vanilla extract and peanut butter. 
  3. Mix until everything is coated.
  4. Add the oats, rice cereal, raisins, almonds and sunflower seeds, and stir to combine.
  5. Place the mixture into a parchment lined 8×8 baking pan, and press down firmly.
  6. Sprinkle in the mini chocolate chips.
  7. Set in the fridge for a at least 1 hour before slicing into bars.

These are the best granola bars, they’re:

  • Chewy
  • Sweet
  • Healthy
  • No-Bake
  • Delish
  • And easy to make.
No bake granola bars/ granola bars recipe healthy

HOW DO YOU GET GRANOLA BARS TO STICK TOGETHER?

Here are my top tips for getting granola bars to not fall apart (the worst!):

  1. Don’t over measure your oats, nuts, and rice cereal. If you measure the dry ingredients too generously the granola bars won’t stick together because they won’t be enough liquid ingredients to “glue” them together. Don’t throw off the dry to wet ratio with heavy-handed measuring.
  2. Let the honey, butter, brown sugar mixture boil for one minute. That helps the sugar to caramelize just a little and it makes everything stick together better.
  3. Press the bars into the pan very firmly. I normally will grease the bottom of a glass cup or measuring up and use it to stamp down the mixture in the pan.

More Healthy Dessert Recipes:

Coconut Date Bars

Healthy Peanut Butter Cups

These Healthy Homemade No-Bake Granola Bars are not only easy to make, but also guilt-free to eat. Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thesaltandsweetkitchen or on my Facebook group! 

No-Bake Granola Bars Recipe

no bake granola bars

Oat and Grain Bars

Yield: 12 bars
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

No-Bake, homemade and healthy granola bars.

Ingredients

Instructions

  1. Line a 8×8-inch baking dish with parchment paper.
  2. In a large skillet, over medium heat, add the butter, brown sugar and honey. Cook until you have a smooth mixture, stirring occasionally.
  3. Remove from the heat, and stir in peanut butter, vanilla and salt.
  4. Add the oats, rice cereal, almonds, raisins and sunflower seeds to the skillet.
  5. Stir to combine very well until everything is coated.
  6. Transfer the oat and grain mixture to the prepared pan.
  7. Use the bottom of a measuring cup to press firmly the mixture into the pan. Spend extra time on this step, to ensure the mixture is pressed down tightly.
  8. Spread the chocolate chips on top and press firmly again, using a measuring cup.
  9. Chill for at least 1 hour.
  10. Remove the oat and grains from the pan using the edges of the parchment paper.
  11. Place it on a cutting board.
  12. Slice into bars and enjoy!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 10mgSodium: 148mgCarbohydrates: 24gFiber: 2gSugar: 17gProtein: 5g

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Vermicelli soup

Lebanese Lamb Soup

This Lebanese Lamb Soup is a nourishing soup recipe that makes one delicious meal! It’s perfectly hearty and filling thanks to the tender chunks of protein-rich lamb and vermicelli noodles, rice and fresh parsley. Plus it’s a versatile recipe so feel free to add veggies if you’d like.

Lamb stew soup

Lebanese Lamb Soup

After simmering for an hour on the stove top this soup has such a delicious rich flavor and the lamb chucks are so deliciously tender. This is a perfect comforting fall and winter soup, but when you’ve got fresh parsley from your garden to use up in the summer, this soup is a winner!

Ingredients for Lamb Soup Recipe

(Scroll below for full recipe with exact measurements and a printable option)

Lamb Chunks

Olive oil

Vermicelli noodles

Rice

Middle Eastern spices

Salt

Parsley

Pine nuts

hearty soup ingredients

How to Make this Hearty Lamb Noodle Soup:

Sear the lamb. Place a heavy-bottomed pot over medium-high and heat the olive oil, then add the lamb cubes, salt and spices and sear until they’re browned on all sides.

sear lamb stew

Simmer the soup: Add water and bring the soup to a boil, then reduce to low and simmer for 1 hour or until the lamb is super tender.

Shallow fry the vermicelli noodles: While soup is simmering; place a small frying pan over medium heat, heat olive oil and add vermicelli noodles. Cook until golden brown, mixing frequently so they cook evenly.

Shallow fry the pine nuts- if using: place a small frying pan over medium heat, heat olive oil and add pine nuts. Cook until golden brown, mixing frequently so they cook evenly.

pine nuts and vermicelli noodles

Assemble the soup: After one hour of simmering, and when the lamb is tender, add rice, golden vermicelli and fresh chopped parsley. Cook for additional 20-25 minutes or until rice is cooked.

Serve and enjoy! Taste and adjust the seasoning if needed. Ladle into bowls, garnish with toasted pine nuts and/or chopped parsley, then serve and enjoy!

Lebanese Lamb Soup

Frequently Asked Questions:

  • What can I use instead of lamb leg or shoulder? If you can’t source lamb leg or shoulder meat, you can also or purchase precut lamb stew meat.
  • Can I add vegetables to this Lebanese soup? Yes, you can add you’re favorite veggies, such as carrots and potatoes. Add them in when you add the rice.
lamb pasta soup

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect any day of the year!

Lebanese Chicken Soup With Vegetables

Makhlouta-15 Bean Soup

Lentil Soup with Pasta

Lebanese Red Lentil Soup

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

Vermicelli soup

Lebanese Lamb Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 1 lb boneless lamb leg or shoulder, trimmed of excess fat, cut into 1 1/2" pieces
  • 3 tablespoons olive oil- divided
  • 1 teaspoon salt- more if needed
  • 1/2 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup vermicelli noodles
  • 1/3 cup medium grain rice
  • 1/4 cup parsley, finely chopped
  • 4 tablespoons pine nuts- for garnishing

Instructions

    1. Place a medium sized heavy-bottomed soup pot over medium-high, heat. Heat 1 tablespoon olive oil, then add the lamb cubes, salt and spices and sear, turning occasionally until well browned.  
    2. Add water and bring to a boil, then reduce the heat to low, cover and simmer for about 1- 1.5 hours until the lamb is tender.
    3. Meanwhile, while lamb is cooking; shallow fry the vermicelli noodles. Place a small frying pan, add 1 tablespoon olive oil and heat over medium heat. Then add broken vermicelli noodles. Cook until golden brown, mixing frequently so they cook evenly. Transfer to a plate.
    4. In the same frying pan, add another tablespoon of olive oil and heat over medium heat. Add pine nuts and toast, just until golden, turning frequently so they cook evenly. Transfer to a plate.
    5. After one hour of simmering, and when the lamb is tender, add the rice and cook for additional 20 minutes or until rice is cooked
    6. Stir in vermicelli noodles and fresh chopped parsley.
    7. Serve and enjoy!

Recommended Products

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

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 105mgSodium: 78mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 32g

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Lebanese Cucumber Salad

Lebanese Cucumber Yogurt Salad

This refreshing Lebanese Cucumber Yogurt Salad is light, creamy, and incredibly easy to make. The perfect salad for potlucks or summer grilling.

Whether you grew up on it or are trying it for the first time, you’re sure to LOVE the flavor and different textures in this easy cucumber with yogurt salad!

 Kh’yar bi laban

Lebanese Cucumber Yogurt Salad

This Lebanese cucumber Yogurt Salad, also known as Khyar bi laban wins best in show, every time. Made with Greek yogurt, combined with cucumber, and garlic, then drizzled with olive oil and sprinkled with dried mint. It’s just… divine. I love to serve it with many Lebanese dishes, including: Chicken Bulgur Pilaf, Baked Kibbeh, Lebanese Chicken and Rice & Lebanese Steak Shish Kabob.

Creamy Cucumber Salad Ingredients:

Detailed ingredient list and directions located in the recipe card below.

If you’ve ever made or tried tzatziki sauce, this creamy yogurt mint cucumber salad uses very similar ingredients. The only difference is that we’ll be slicing the cucumber rather than grating it up into tiny pieces and it uses dried or fresh mint rather than dill. The cucumber is the focus of this recipe, and the garlic yogurt sauce is used as a dressing! Here is what you’ll need:

Greek Yogurt: The dressing base of this Middle Eastern cucumber salad. Low or full fat, unflavored yogurt. You can also use any other type of plain yogurt. I prefer to use a full-fat variety for the extra creaminess and flavor.

Dried Mint: This Lebanese salad is always made with dried mint, but can be substituted for fresh mint in a pinch. 

Garlic: One minced clove! 

Salt: To taste

Cucumber: I love using seedless mini cucumbers also known as Lebanese cucumbers in this recipe, but you can also use English cucumbers if you’d like.

Olive Oil: A little bit adds to the creaminess and brings the dressing together.

creamy cucumber and yogurt salad

How to Make Cucumber with Yogurt Salad:

  • Slice: Chop the cucumbers into medium size pieces.
  • Make Dressing: In a medium bowl, stir together the crushed garlic, yogurt, water, dried mint and salt.
  • Mix Together: Add the chopped cucumber to the dressing. Toss to combine.
  • Serve or Chill: Serve immediately or refrigerate for 30 minutes before serving.
  • And enjoy!
Lebanese Tzatziki  recipe
How to make creamy yogurt salad dressing

Kitchen Tools you’ll Need:

FREQUENTLY ASKED QUESTIONS:

Can it be made ahead of time?

Once mixed, this salad is best served immediately or within 30 minutes of tossing together. To prep ahead, mix the dressing and store it in a separate container from the chopped cucumbers. Then just toss everything together once ready to serve.

Do you peel cucumbers for salad?

If the skin of the cucumbers is thin, I don’t usually peel it.

How long does this salad keep?

Generally, this Lebanese salad should be fine for up to 3 days in a container with a lid in the refrigerator. Some of the water may separate, but you can just stir it back in before serving. Although it is best enjoyed fresh.

Lebanese Cucumber Salad

More Lebanese Salads to Try:

Lebanese Cabbage Salad

Red Lentil Tabouli Salad

Fattoush Salad

You’ll love this quick and easy Lebanese Cucumber Yogurt Salad- Khyar bi laban, that you can whip it up in 10 minutes! It’s a great summer salad option that pairs well with grilled dishes. Also delicious any time of year as a refreshing side dish served alongside many Lebanese and Mediterranean feasts!

Let me know if you try this Creamy Cucumber Salad! Leave me a comment below.  

Lebanese Cucumber Salad

Lebanese Cucumber Yogurt Salad

Yield: 5
Prep Time: 5 minutes
Total Time: 5 minutes

This refreshing Lebanese Cucumber Yogurt Salad is light, creamy, and incredibly easy to make. The perfect salad for potlucks, or summer grilling.

Ingredients

  • 4 Lebanese cucumbers- or half English cucumber
  • 1 teaspoon dried mint
  • ¾ teaspoon salt more to taste
  • ¼ cup water
  • 2 cups plain yogurt
  • 1 garlic clove- crushed
  • 1 teaspoon olive oil

Instructions

    1. Chop the cucumbers into a medium sized slices and set aside.
    2. Prepare the garlic yogurt dressing: In a medium sized bowl, add crushed garlic clove and salt.
    3. Add yogurt and thin with little water. whisk well with the crushed garlic until the yogurt is creamy.
    4. Add the chopped cucumbers and mix well.
    5. Sprinkle with dried mint and drizzle with olive oil.
    6. Serve and enjoy!
    Nutrition Information:
    Yield: 5 Serving Size: 1
    Amount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 385mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 6g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    If you are looking for zucchini recipes, Lebanese stuffed zucchini.

    Lebanese Stuffed Zucchini- Kousa Mahshi

    Lebanese Stuffed Zucchini also known as Kousa Mahshi is a one of my favorite Lebanese comfort foods. In this dish, zucchini is cored and stuffed with a perfect spiced ground beef and rice mixture, then simmered with a rich tomato sauce which gives it tons of flavor. 

    Kousa mahshi stuffed zucchini

    Lebanese Stuffed Zucchini- Kousa

    Lebanese Stuffed zucchini is a classic dish that never goes out of style. Stuffed zucchini recipes are a staple in Middle Eastern cuisine. Here are a few other popular Lebanese zucchini recipes on the blog: Vegetarian Lebanese Stuffed Zucchini and Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce. After hallowing the zucchini, save the flesh and make Lebanese Fritters. And if you have any zucchini left, Make this Lebanese Zucchini Stew- Mnazaleh.

    What is Lebanese Zucchini? 

    Lebanese Zucchini or Lebanese squash, also known as Kousa, koosa, cousa, kusa in Arabic is a light green, small and wide Middle Eastern squash. You often find it at farmers’ markets in summer time, or at Middle Eastern grocery stores all year round. I love adding Kousa to my soups and stir fry dishes. 

    If you can’t find kousa, you can use summer zucchinis. You might need to cut summer zucchini in half before stuffing, to make coring easier; as summer zucchini tends to be longer in shape than Arab kousa.

    What you Need to Make Lebanese Stuffed Zucchini- Kousa Mahshi Recipe:  

    (Full recipe with exact measurements at end of this post)

    Lebanese zucchinis- Kousa

    Tomato paste/tomato sauce

    Fresh tomatoes

    Medium grain rice

    Lean ground beef 

    Middle Eastern Spices

    Salt

    Butter

    kousa mahchi recipe is a perfect Lebanese comfort food.

    How to Make Lebanese Stuffed Zucchini- Kousa Mahshi: 

    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

     

     

     

     

     

     

    Make the Stuffing:

    In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand).

    Stuff the zucchini:

    Using your hands stuff the zucchini with the beef mixture, leaving half of an inch free at the top to allow the filling to expand. Repeat for the rest of the hollowed zucchinis. 

    How to stuff Lebanese zucchini- kousa.

    Cook the Zucchini:

    Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis. Cover the pot, place on medium-high heat, and bring water to a boil. Reduce heat to medium- low, cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.

    To serve Kousa Mahshi:

    Transfer zucchinis to a serving platter and top with tomato sauce. Enjoy with pita bread and a side salad. 

    If you are looking for zucchini recipes, Lebanese stuffed zucchini.

    Variations to Making Lebanese Stuffed Zucchini- Lebanese Stuffed Squash:

    There are several variations of Kousa Mahshi, depending on your region in the Middle-East the recipe ingredient varies, but the concept is the same.

    Tips for Making Lebanese Stuffed Zucchini:

    • Allow the zucchinis to come to room temperature before coring, this will make the zucchinis less fragile and less prone to damage while coring. 
    • Reserve the zucchini flesh for other recipes, such as omelets or frittatas. 
    • If Lebanese zucchini is not available near you, you can use dark green zucchinis. You will have to cut each zucchini in half and hollow each side out.

    Frequently Asked Questions: 

    What is Kousa Mahshi- Stuffed Kousa?

    Mahshi translates to stuffed and Kousa is the zucchini, so it literally translates to stuffed zucchini in Arabic. Kousa 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 , stews and stir fries. 

    Can you make Vegetarian Lebanese Stuffed Zucchini? 

    Yes! The Vegetarian stuffed Kousa is made with short grain rice, parsley, tomatoes and onions. Here is the full recipe: Vegetarian Lebanese Stuffed Zucchini.

    Can kousa be frozen?

    Kousa mahshi is one of those dishes that tastes even better the second day, so don’t be afraid to make a large batch and keep in the fridge for up to 4 days. You could even freeze them in an airtight container or freezer bag for up to 3 months.

    What to Serve with Lebanese Stuffed Zucchini:

    In my house, we always serve it with pita bread, but I know many also enjoy it with some plain yogurt on the side. 

    More Lebanese Stuffed Recipes? 

    Lebanese Stuffed Swiss Chard Rolls

    Lebanese Stuffed Grape Leaves

    Lebanese Stuffed Cabbage Rolls

    Vegetarian Stuffed Grape Leaves

    By the way, did you know that zucchini are called courgette in many countries?

    What do you call squash?

    Either way, I call them delicious!

    If you’ve tried this healthy Lebanese Stuffed Zucchini 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

    The Best Stuffed Kousa Recipe

    Lebanese stuffed squash, kousa mahchi recipe.

    Lebanese Stuffed Zucchini

    Yield: 6
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes

    Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.

    Ingredients

    Non-Stuffing Ingredients

    Stuffing Ingredinets

    • 1 cup medium grain rice, washed and drained 
    • 1/2 lb lean ground beef 
    • 2 large ripe tomatoes, cut into pieces
    • 1 tsp ground allspice
    • ½ tsp ground black pepper
    • 1 tsp ground cinnamon
    • 1 tsp salt
    • 2 tbsp butter, softened

    Instructions

    To get the zucchini's ready: 

      1. Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much flesh.
      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. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity.
      3. Set cored zucchini aside.

    To make the stuffing:

    1. In your food processor, add the cut pieces of tomatoes and pulse a few times until well blended.
    2. In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand).

    To stuff the zucchini:

    1. Using your hands stuff the zucchini with the beef mixture, leaving half of an inch free at the top to allow the filling to expand.
    2. Repeat for the rest of the hollowed zucchini. 

    To cook the stuffed zucchini:

      1. Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis.
      2. Cover the pot, place on medium-high heat, and bring water to a boil.
      3. Reduce heat to medium- low, add tomato sauce or tomato paste, or both ( depending on how thick you like you sauce to be).
      4. Cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.
      5. Taste the sauce and adjust salt if you'd like.
      6. Transfer to a serving plate, serve and enjoy!

    Notes

    If you have stuffing mixture left over, you can store in the freezer for future use. 

    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 1057mgCarbohydrates: 26gFiber: 7gSugar: 11gProtein: 18g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

    Lebanese Steak Shish Kabob

    This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

    This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

    Summer is here, which means one thing! I now make everything I can on the grill! I love a good Kafta Kabob or Salmon Kabobs, but there’s something special about a flavorful grilled steak skewer.

    Use sirloin for a beefy and affordable cut, or your favorite cut of beef. With a simple marinade these steak kabobs are tender and juicy. It is the perfect recipe for summer grilling when you need an easy meal that doesn’t heat up your kitchen. But, If you don’t want to fire up you’re grill, why not try to my Air Fryer Steak Tips recipe!

    You’ll love these Lebanese Shish Kabobs for entertaining and cook-outs. Just keep in mind they’ll go quick so you may want to do a double batch.

    The Beef Kabob Marinade

    I went for a Middle Eastern steak shish kabob marinade that relies on extra virgin olive oil for tenderizing the beef chucks. But for best flavor, I mix the meat in a mixture of spices: allspice, cinnamon and black pepper and cover them in olive oil. The flavor in the marinade is really what makes these beef kabobs extra special! It’s simple to make, so don’t skip it.

    ingredients for Lebanese beef shish kabobs

    I like to marinade the beef for at least 4 hours, in the fridge before threading and cooking. Letting them marinade is what turns a less expensive steak into an impressive dinner. Using a higher quality cut of beef, won’t need as much time marinading.

    The Secret to Shish Kabob Threading

    Just kidding – there is no secret at all! I just like to follow these tips for perfect steak shish kabobs:

    • Cutting the pieces in uniform sizes is the key to a great beef shish kabob! It ensures all pieces are perfectly cooked, and you don’t end up with some well done and some rare on the same skewer.
    • Use wooden skewers to be sure the beef stays a bit rare in the middle. Metal skewers conduct heat, so I only use them for chicken and vegetables. Just make sure you soak wooden skewers in water for at least 1 hour before using them.
    •  Don’t smush everything together tightly. Thread pretty loosely so heat can get in between – this helps cook the steak tips more evenly.
    • If using veggies in your skewers, cut them into a similar size pieces as the meat, to encourage even cooking. I like threading the beef and vegetables onto separate skewers so I can better manage their cook times.
    • Beef kabobs can be grilled to rare, medium or well done, it’s your choice! I grill the steak kabobs over high heat for 8-10 minutes, turning every 3-4 minutes, which typically results in medium doneness.

    Recipe Variation:

    These kabobs are only stacked with beef, as I like to grill vegetables on the side. But, you can use a variety of vegetables to add to the skewers, like zucchini cut into half moons, cherry tomatoes, and yellow squash, onions and bell peppers.

    shish kebab

    Storage And Reheating

    SERVE: You can keep these at room temperature for about an hour before they need to be stored in the refrigerator.

    STORE: Cover leftovers and store in the refrigerator for 2-3 days.

    FREEZE: Once cooled, place kabobs in a freezer-safe container and freeze for 1-2 months. Thaw in the refrigerator overnight before reheating.

    REHEAT: To reheat beef kabobs, place the kabobs in aluminum foil. Place them in a 300-degree oven for about 20-30, or until heated through.

    Cook’s Tools

    Recipe FAQ’s

    What is best the best steak for shish kabob?

    When you are marinating steak, you have different options!

    Sirloin- in my experience is the best cut of meat for kabobs. It is what I used for these Mediterranean kabobs, it is a naturally tender piece of meat that is lean, and it is more affordable than other cuts.  If you allow it a few more hours in the marinade (refrigerated), you will have better results.

    Generally, the less expensive your steak, the more time you should allow for marinating and tenderizing.

    Beef Tenderloin (or Fillet Mingon): I recommend this kind of meat if you’re making kabob for dinner and you don’t have time to marinade. Beef tenderloin is a higher end, but naturally tender cut that does not need to be tenderized. Follow the same marinade recipe, to add flavor. But no need to leave them marinade for a long period of time.

    beef shish kabob - Lebanese recipes

    How long to marinate steak kabob meat?

    How long to marinate the meat will depend on the cut you choose; anywhere from few minutes to 24 hours.

    For fillet mignon or beef tenderloin, you can do with a few minutes of marinating time, I basically let mine marinade while I prep veggies for grilling, or a salad, but I like to go for at least a couple of hours in the fridge for more flavor if I had the time.

    If using sirloin steak, you will need to marinade for at least 4 hours and up to 24 hours (refrigerated), the longer the better!

    What to Serve with Lebanese Shish Kebabs:

    Lebanese shish kebabs are always served with Hummus and Baba Ganoush.

    beef shish kabob - Lebanese recipes

    Lebanese Steak Shish Kabob

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

    This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

    Ingredients

    • 2 pounds sirloin steak- cut into 1-inch cubes

    For Marinade:

    • 1/2 cup olive oil
    • 1 teaspoon all spice
    • 1 teaspoon cinnamon
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt

    Instructions

    PREP AND MARINATE STEAK:

    1. Trim the steak of large pieces of fat. Doing so will cause fewer flareups and burnt edges.
    2. Cut steak into 1-inch cubes and add them to a medium size mixing bowl.
    3. Add spices, salt and olive oil and mix well to make sure all steak chucks are coated.
    4. Marinate the steak in the refrigerator for at least a few hour and up to 24 hours before threading and cooking.

    PREP GRILL & KABOBS:

    1. Preheat the grill to medium-high heat, grease with grilling spray and cover.
    2. Thread steak bites onto skewers.

    GRILL KABOBS:

    1. Place kabobs onto the preheated grill and cook for 3-4 minutes per side.
    2. Remove the kabobs from the grill and serve immediately.
    3. Enjoy!

    Notes

    If you are using wood skewers, soak them in water for at least 30 minutes before grilling.

    Recommended Products

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

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 292Total Fat: 59gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 209mgSodium: 392mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 61g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    eggplant dip- Lebanese recipes

    Lebanese Baba Ganoush- Eggplant Dip

    Lebanese Baba Ganoush, also spelled baba ghanoush or baba ghanouj, is a simple authentic Lebanese eggplant dip. Baba Ganoush is vegan, gluten-free, low in carbs and also keto-friendly. Very healthy!

    eggplant dip- Lebanese recipes

    Lebanese Baba Ganoush

    Baba Ganoush is prepared similarly to Hummus, you basically substitute eggplant for chickpeas. Both dips originated from the Middle East and they’re often served together with pita bread and fresh veggies as a flavorful appetizer.

    Baba Ghanoush can be made by roasting the eggplant on the grill, or in the oven until tender and soft. You can use baba ganoush like you would would with hummus—as a dip or spread. This eggplant dip makes the perfect snack, side dish or party appetizer. 

    The grill does add a little bit of smokiness which is nice but either preparation method works so go with whatever is easiest for you!

    Simple Ingredients:

    This authentic baba ganoush recipe is made with just a few simple ingredients.

    Baba Ghanoush is made with five simple ingredients.

    Eggplant:

    Tahini paste

    Garlic

    Salt

    Lemon juice

    lebanese baba ganoush

    How to Make Lebanese Baba Ganoush- Baba Ghanouj:

    The traditional way to prepare this Lebanese eggplant dip is by is cooking the eggplant over an open flame or grill it on a wood burning fire. That’s what gives it the strong smokey flavor. I opt for the easier faster method of just grilling the whole eggplant until soft and cooked through, then peel it and mash it/ mix it with garlic, lemon juice, tahini paste and a pinch of salt. 

    Step 1: Grill the eggplant: Rub really well with olive oil and salt and grill on a preheated grill, until soft and cooked through.

    How to grill whole eggplant

    Step 2: Once it’s soft to the touch, remove the flesh and pulp to use in the dip, and discard the skin.

    Step 3: Assemble the dip: I like to use a a garlic pestle instead of a food processor to blend the dip. In a medium sized bowl, add eggplant flesh, tahini sauce, salt, and garlic. Smash the ingredients together until you get the desired consistency.

    How to make authentic baba ganoush recipe
    eggplant dip with tahini

    You’ll want the final result to be a smooth dip, that still retains some of the eggplant’s chunky texture. If you want a super smooth, hummus like consistency, then use a food processor to blend the grilled eggplants and the rest of the ingredients.

    Tips:

    • Grill or Roast your eggplant: During summer time, I like to grill my eggplant, but roasting it works well too especially when grilling is not an option.
    • When mashing the grilled or roasted eggplant, using garlic pestle or a potato masher works best because you retain the chunky texture of the eggplant. Avoid using a food processor. 
    • Salt: Add a little extra salt, which I find it helps especially if the eggplant you picked is a little to the bitter side. 

    How long does Lebanese Baba Ganoush last in the fridge?

    This eggplant dip will keep well in the fridge for around a week in an air tight container. It freezes well too – place in an airtight container or freezer bag for up to 3 months. 

    baba ganoush, baba ghanouj

    More Lebanese Dips? Here are some!

    Avocado Hummus Recipe

    Homemade Labneh Dip Recipe

    Beet Hummus

    Homemade Hummus Recipe 

    The Best Lebanese Baba Ganoush Recipe

    lebanese baba ganoush

    Baba Ganoush- Eggplant Dip Recipe

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

    Lebanese Baba Ganoush, also spelled baba ghanoush or baba ghanouj, is a simple authentic Lebanese eggplant dip. Baba Ganoush is vegan, gluten-free, low in carbs and also keto-friendly. Very healthy!

    Ingredients

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

    Instructions

    1. Preheat grill to 400 F.
    2. Coat the eggplant with cooking salt and olive oil.
    3. Place on the Grill and cook until the 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.
    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 garlic pestle.
    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!

    Recommended Products

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

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 213Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 155mgCarbohydrates: 29gFiber: 8gSugar: 10gProtein: 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    air fryer chicken wings

    Air Fryer Chicken Wings

    Air Fryer chicken wings are so easy to make, and they come out of the air fryer crispy and delicious. There’s no need for flour and you don’t have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!

    air fryer chicken wings

    Air Fryer Chicken Wings Recipe

    I make this recipe often. Cooking wings in the air fryer instead of deep frying them is so much healthier, and they turn out wonderfully crispy. My entire family enjoys them and repeatedly asks for them!

    These wings are tossed in in a Greek yogurt marinade and then air fried to crispy perfection. Make them ASAP, and then thank me later! 🙂

    chicken wings in air fryer

    Wings in Air Fryer Ingredients:


    You’ll only need a few simple ingredients to make these delicious wings in the air fryer. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

    Fresh chicken wings. I usually buy them in trays labeled as “party wings,” already split into flats and drumettes, with the tips removed.

    Greek yogurt. The secret ingredient to moist chicken wings.

    Salt and spices. I like to use garlic powder and paprika. You can use onion powder in addition to or instead of the garlic powder.

    Apple cider vinegar.

    Tomato paste. or ketchup works great.

    Tools Needed:

    Greek yogurt marinated wings

    How to Make Chicken Wings in Air Fryer:

    Cooking chicken wings in the air fryer is easy! In fact, this is one of my easiest air fryer recipes, which is why I love it so much. Here are the basic steps:

    Toss the wings in Greek yogurt, apple cider vinegar, tomato paste (or ketchup), salt and spices.

    how to make cosori chicken wings

    Arrange chicken wings in air fryer oven or basket in a single layer. You might need to cook in batches.

    wings

    Air fry! at 400 F for about 15- 16 minutes or until fully cooked, well-browned, and wonderfully crispy, flipping half way through. Use a digital meat thermometer to ensure the internal temperature is 165 degrees F.

    Serve– Carefully remove the air fryer wings from the air fryer, toss in your favorite sauce if using, and serve with your favorite sides.

    Greek yogurt marinated wings

    NOTE: This recipe was made using the Cosori Air Fryer. If you’re using a different air fryer, you may need to adjust your cooking time accordingly. Smaller wings will cook faster than larger wings.

    What I LOVE about this Air Fryer Chicken Wings Recipe:

    • Healthier- without the deep frying, you get wings that are lower in fat and total calories!
    • Crispy- The air fryer makes them crisp and delicious!
    • Tender and juicy- Thanks to the simple Greek yogurt marinade!
    • 5 minutes prep!
    • 15 minutes cook time!

    Sauce for Chicken Wings:

    This is the fun part… Dip these air fryer wings in:

    • Buffalo sauce
    • BBQ sauce
    • Ranch
    • or any other favorite sauce!

    FREQUENTLY ASKED QUESTIONS

    How to make chicken wings crispy?

    There is no need to use flour to make crispy air fryer chicken wings. The skin will crisp up beautifully in the air fryer.

    What is the best chicken wing marinade for air fryer?

    Marinating chicken is the key to flavor and this easy-to-whip-up Greek yogurt marinade is not only super flavorful, it’s also a great way to make the chicken extra tender and juicy! The acid from the yogurt tenderizes the chicken gently and slowly and the fat helps it retain its moisture and soak up all the delicious flavor.

    How long do I cook wings in air fryer?

    For 15- 18 minutes, flipping half way through!

    Can I cook raw and frozen chicken wings in the air fryer?

    Yes! If you forgot to thaw your chicken wings, you can still make this recipe!

    Place frozen wings in the air fryer basket. Set temperature to 400°F, air fry for 10 mins. With a pair of kitchen tongs, transfer wings to a bowl and drain the liquid from the air fryer basket.

    Now toss with the marinade to coat, then place wings back in the air fryer. Cook for another 15 mins or until internal temperature is 165°F. Check with the thickest wing for doneness.

    How do I store leftover wings?

    Air Fryer wings are best enjoyed fresh, but you store leftover wings an airtight container in the refrigerator for up to 3 days. To reheat the wings, simply place them in the preheated air fryer and air fry at 400 degrees Fahrenheit for 2 minutes, or until heated through.

    chicken wings with Greek yogurt marinade

    You’re going to love this air fryer chicken wings recipe so much you’ll never want to have them any other way again. Let me know in the comments below how it turned out for you? I’d love to know!  

    More Air Fryer Recipes:

    Air Fryer Chicken Breast- No Breading

    Crispy Air Fryer Chicken Tenders

    Air Fryer Chicken Cutlets

    The Best Air Fryer Wings

    chicken wings with Greek yogurt marinade

    Air Fryer Chicken Wings

    Yield: 4
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Air Fryer chicken wings are so easy to make, and they come out of the air fryer crispy and delicious. There’s no need for flour and you don’t have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!

    Ingredients

    • 3 lb. chicken wings, split, tips removed
    • ½ teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 1 tablespoon apple cider vinegar
    • 1/4 cup Greek yogurt
    • 1 tablespoon tomato paste or ketchup

    Instructions

    1. In a large bowl, toss the wings in Greek yogurt, apple cider vinegar, tomato paste (or ketchup), salt and spices.
    2. Arrange chicken wings in air fryer oven or basket in a single layer. You might need to cook in batches.
    3. Air fry wings at 400 F for about 15- 18 minutes or until fully cooked, well-browned, and wonderfully crispy, flipping half way through. Use a digital meat thermometer to ensure the internal temperature is 165 degrees F.
    4. Carefully remove the air fryer wings from the air fryer, cover with your favorite sauce if you'd like, and serve with your favorite sides and enjoy!

    Notes

    Storage:

    Air Fryer wings are best enjoyed fresh, but you store leftover wings an airtight container in the refrigerator for up to 3 days. To reheat the wings, simply place them in the preheated air fryer and air fry at 400 degrees Fahrenheit for 2 minutes, or until heated through.

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 316Total Fat: 83gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 46gCholesterol: 79mgSodium: 213mgCarbohydrates: 37gFiber: 2gSugar: 3gProtein: 59g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    father's day dinner ideas

    20 Father’s Day Dinner Ideas for 2022

    The best way to treat dad on Father’s Day is to cook an epic spread of his favorite dishes. So if you are wondering what to make for Father’s Day, then you have come to the right place. Here’s a round-up of 20+ of my favorite Father’s Day Dinner Ideas that dads all over the world will love!

    father's day dinner ideas

    Father’s Day Dinner Ideas

    From summer grill recipes, seafood meals, light summer salads to cheesecake, these Father’s day dinner ideas are guaranteed to make him feel extra loved.

    No matter your dad’s tastebuds I hope that these father’s day meal ideas will offer some inspiration.

    And now… 20+ Father’s Day Dinner Ideas that are NO dad joke!

    This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

    Lebanese Steak Shish Kabob

    This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

    steak salad wit balsamic vinaigrette

    Steak Salad with Balsamic Vinaigrette

    For the classic dads, nothing beats a good piece of steak, especially if you throw it over his favorite greens and drizzle it with a super easy and quick tangy balsamic vinaigrette. 

    Now that’s what I call a perfectly balanced meal.

    kafta kabob- kafta kabab- kofta

    Kafta Kabob

    Quick and easy, classic Lebanese kabobs 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. Then threaded on skewers and grilled to perfection.

    No dad will say no to Kafata Kabobs! A go to Memorial Day recipe too!

    Non breading air fryer chicken breast recipe- Father's Day Dinner Ideas

    Air Fryer Chicken Breast- No Breading

    Is your dad a fitness buff? Then this Air Fryer chicken breast is the perfect dish for Father’s Day dinner.

    Air Fryer Chicken Breast with Greek yogurt marinade and no breading is perfect year-round. Seasoned on the outside and tender and juicy on the inside. All you’ll need is a quick Greek Yogurt marinade and a few pantry staple seasonings! Ready in 20 minutes, this air fryer fried chicken breast recipe is also oil free, low carb and keto friendly.

    shish tawook- Father's Day Dinner Ideas

    Chicken Tawook

    Tender chicken chunks are marinated in a perfectly spiced and tangy sauce, then cooked to perfection! These chicken chunks can be cooked on an outdoor or indoor grill or on stovetop.

    It truly is the epitome of Lebanese comfort food and guaranteed to make your dad proud.

    Malfouf salad- salata

    Lebanese Cabbage Salad

    Fresh, crisp, Lebanese cabbage salad is a must-have recipe for a summer barbecue or picnic, make it in less than 10 minutes.

    chicken and rice topped with toasted almonds

    Lebanese Chicken and Rice

    This traditional Lebanese Chicken and Rice recipe is the definition of comfort food. Flavorful, seasoned rice mixed with golden pine nuts and topped with tender shredded chicken and toasted almonds! 

    This Father’s Day Dinner is especially perfect, if you’re hosting a large family gathering.

    air fryer steak tips with garlic butter

    Air Fryer Steak Tips

    Don’t feel like firing up the grill? I’ve got you covered! You’re dad will love these garlic butter steak tips in the air fryer. Not to mention, steak and garlic butter are just a perfect combination, wouldn’t you agree?

    hummus with beef

    Hummus with Beef

    Hummus with beef is a perfect appetizer, side dish or even a low carb meal on its own!

    You can say goodbye store bought hummus as this quick and easy recipe is all you’ll need.

    You will seriously fall in love with the quick and easy vegetarian appetizer or side dish. This Mozzarella Tomato Basil Flatbread recipe takes less than 15 minutes to throw together.  It has the perfect combination of fresh flavors from  fresh basil, and cherry tomatoes, to lots of mozzarella, and a  crispy flatread which is then topped with a sweet Balsamic glaze. 

    Mozzarella Tomato Basil Flatbread

    Is your dad requesting pizza for dinner, but you don’t have the courage to make a homemade crust? Don’t worry, Naan has you covered. This quick pizza recipe uses the popular Indian flatbread for the crust.

    The toppings are just as epic. The perfect combination of fresh flavors from the basil leaves and cherry tomatoes, to lots of mozzarella, all topped with a sweet Balsamic glaze. 

    Man, to say that this pizza delivers plenty of flavors is an understatement.

    Lebanese Beef Shawarma- Father's day dinner ideas

    Lebanese Beef Shawarma

    Tender beef strips are marinated in Middle Eastern spices, onions, apple cider vinegar and olive oil, then seared on stove top to perfection and served in pita wrap with veggies and tahini sauce — always a favorite! 

    hummus bowl

    Quinoa Hummus Bowl

    Quinoa Hummus Bowl is a simple, filling, and delicious meal loaded with quinoa, chickpeas, spinach, cucumbers, tomatoes, lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal.

    High protein, healthy, vegan, & flavorful! Make it in 20 minutes.

    Shrimp and rice with peas in a white plate

    Shrimp Peas and Rice

    Shrimp, even on its own, already gets a 10 out of 10.

    Now imagine that delectable seafood flavor topped on a bed of perfectly spiced rice and peas. Isn’t it amazing?

    healthy alfredo sauce with chicken and pasta

    Pasta with Chicken and White Sauce Casserole

    This Pasta with Chicken and White Sauce Casserole is pasta tossed in a flavorful chicken, mushroom and spinach sauce, then topped with plenty of cheese and baked until golden brown. A super easy dinner idea for Father’s Day or any Sunday supper.

    quick salmon recipe wit a butter garlic sauce.

    Pan Seared Salmon with Garlic Butter

    This Pan Seared Salmon is delicious, flaky, and tender. The butter garlic makes this salmon recipe extremely tender, moist and packed full of flavor. It’s is one of the easiest salmon dishes to make at home. 

    Here’s the best part: this dish is ready to be devoured by dad in just 15 minutes.

    zaatar swirl bread

    Zaatar Swirl Bread

    Get ready for a serious game-changer! This Zaatar Swirl Bread begins with a simple homemade bread recipe, which is then filled with a savory zaatar filling for the perfect Father’s side dish or appetizer.

    riz w hummus

    Lebanese Beef Pilaf with Chickpeas

    This Lebanese Beef Pilaf with Chickpeas dish, is loaded with rice and proteins, this one pot meal is a complete meal on its own.

    Delicious, filling, and easy to make: it’s everything you can ask for in a party dish.

    potato kibbeh in a casserole

    Lebanese Shepherd’s Pie

    The epitome of simple, homey comfort food, Lebanese Shepherd‘s Pie is a casserole consisting of a perfectly cooked, spiced mixture of ground beef between two layers of creamy mashed potatoes, topped with breadcrumbs and baked to perfection!

    Delicious doesn’t even begin to describe how heavenly this dish is. 

    Jello Cheesecake

    No Bake Jello Cheesecake

    An awesome dad deserves an awesome dessert. This Jello cheesecake has everything you crave in a dessert.

    A graham cracker crust? Check. A creamy filling? Most definitely. A tangy strawberry Jello topping? You bet.

    Best of all, this cheesecake calls for zero baking. Less time in the kitchen, more quality time with dad.

    no bake pastry cream tart

    No Bake Strawberry Tart

    If you’re looking for some classic Father’s Day picnic ideas or some light and tasty recipes you can make for an outdoor celebration, you’re going to love this Easy No Bake Strawberry Tart. A classic summer dessert, this tart is deliciously refreshing, perfect for Father’s Day or any summer gathering.

    If you are looking for easy no bake desserts recipes, you will this no bake pie idea! Creamy, refreshing and is favorite easy dessert topped with roasted hazelnuts.

    No-Bake Cream Pie

    After a hot day in the sun, there’s nothing better than a cool and refreshing dessert. Creamy and classic, this easy No-Bake Cream Pie is a delicious treat for Father’s Day.

    Plain biscuits dipped in coffee, and the fluffy cream filling make this cream pie even more delicious. It is then topped with some crunchy crushed roasted hazelnuts. The hardest part about making this pie is waiting for it to set in the freezer! Served cold, this dessert is great for June and July celebrations.

    DID YOU MAKE ANY OF THESE FATHER’S DAY Dinner Recipes?

    Please leave a comment and rating below, and let me know what you thought of this round up of Father’s Day recipes. Be sure to snap a picture and tag me on Instagram @thesaltandsweetkitchen or share it on the Pinterest pin so that I can follow along.

    Craving more? Subscribe to The Salt and Sweet Kitchen to get new recipes delivered straight to your inbox! And follow me on FacebookPinterest and Instagram for all of the latest updates.

    father's day dinner ideas

    20 Father's Day Dinner Ideas

    Yield: 4-6
    Prep Time: 40 minutes
    Total Time: 40 minutes

    The best way to treat dad on Father's Day is to cook an epic spread of his favorite dishes. So if you are wondering what to make for Father's Day, then you have come to the right place. Here’s a round-up of 20 my favorite Father's Day Dinner Ideas that dads all over the world will love!

    Ingredients

    • Refer to each recipe post for the full list of ingredients required

    Instructions

      Refer to each recipe post for the full recipe instructions.

    Nutrition Information:
    Yield: 4
    Amount Per Serving: Calories: 300

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Looking for lotus biscoff recipes, then you will love this lotus biscoff cheesecake which is a no bake cheesecake recipe.

    Lotus Biscoff Cheesecake

    An easy, no-bake cheesecake recipe that is guaranteed to please! This no-bake Lotus Biscoff Cheesecake is lightly sweet and perfectly refreshing! Skip the oven and make yourself an easy and delicious cheesecake from scratch.

    Lotus Biscoff Cheesecake

    Lotus Biscoff Cheesecake

    Lotus biscoff cheesecake is a no-bake cheesecake made with a biscoff biscuit base, followed by a layer of creamy cheesecake filling and then topped with a layer of melted lotus biscoff spread. This Lotus cheesecake is a perfect quick dessert to make, especially if your oven is crowded or if you simply don’t feel like baking! The hard part about this no-bake cheesecake is not going for seconds. This stuff is GOOD!

    What is Lotus Biscoff Spread?

    If you’ve never tried Biscoff spread, you are in for a TREAT! Biscoff cookie butter is a creamy, vegan, nut-free spread, made with Biscoff cookies that has the consistency of peanut butter. It tastes like gingerbread cookies pulverized into a thick and rich spread. Biscoff spread is available is most grocery stores- usually in the peanut butter aisle. I love anything all biscoff recipes, here are more biscoff desserts on the blog: No-Bake Biscoff Bars, No-Bake Biscoff Truffles and Biscoff Krispie Treats. YUM!

    What YOU NEED TO MAKE BISCOFF CHEESECAKE:

    Scroll all the way down to end of this post, for exact measurements and a printable option.

    Lotus biscoff cookies: you will need about a total of 30 cookies, processed in your food processor. 

    Unsalted melted butter: helps the crust come together.

    Cream cheese: make sure it’s softened to room temperature and always use brick style cream cheese and not the spreadable kind.

    Whipped cream: you can make your own homemade whipped cream, I find it convenient to use store bought whipped cream topping. Either is fine, you will need 8 oz, which is about 1 cup. 

    Lotus biscoff spread: you will need a whole 14 oz jar: 1 cup of it goes for the filling and the rest goes on the cheesecake topping. I like to use the creamy biscoff spread instead of the crunchy one, so I can get a smooth topping for my cheesecake. 

    Biscoff cheesecake- The best light and easy no bake cheesecake recipe!

    How to Make this Lotus Biscoff Cheesecake Recipe:

    First Start by making the crust: 

    • Coat a 10-inch springform pan with cooking spray and line it with a rounded parchment paper.
    springform
    • Using a food processor, pulse the lotus biscoff cookies into fine crumbs.
    crushed biscoff
    • Add melted butter and pulse again until the mixture is evenly combined.
    biscoff with butter
    • Reserve 1/3 of the mixture in a small bowl and refrigerate until ready to use for garnishing later.
    • Evenly spread the remaining crumb mixture to the prepared springform pan, then press with your hands or a flat-bottomed measuring cup.
    • Refrigerate while making the filling.

    Make the biscoff cheesecake filling:

    • In the bowl of your stand mixer fitted with the paddle attachment, beat together the cream cheese and lotus biscoff spread until well combined and very smooth.
    biscoff
    • Add the whipped cream and beat some more.
    cheesecake filling
    • Scrape the filling onto the cookie crust and spread into an even and smooth layer.
    no bake cheesecake
    • Cover tightly with plastic wrap and stick it in the freezer for 1-2 hours or in the fridge for 6 hours. 
    no bake cheesecake

    To Serve Lotus Cheesecake :

    • Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cake off and transfer to a serving plate carefully.
    • In a microwave safe bowl, heat the remaining Lotus Biscoff spread for about 50 seconds or until mixture is melted.
    • Pour the melted Lotus Biscoff spread over chilled cheesecake, and spread into an even smooth layer using a butter knife.
    • Garnish the surface of the cake with the 1/3 cup reserved crushed cookies around the edges.
    • Serve cold with your favorite berries and enjoy!
    Lotus biscoff desserts

    How Long Can You Keep a No Bake Cheesecake in the Fridge?

    No-Bake Cheesecake will keep up to 5 days in the refrigerator. Be sure to either store it in an airtight container or to tightly wrap the springform pan in plastic wrap or foil when storing.

    Also, I think that I should note that we can never get this cheesecake to last longer than 48 hours in our house!

    Looking for more no-bake desserts? Here are some:

    No Bake Jello Cheesecake

    No-Bake Cream Pie

    No-Bake Chocolate Biscuit Cake

    Coconut Date Bars

    Oat and Grain Bars

    I’ve updated this recipe quiiiiteeee a few times, but that’s just because I have never been a fan of the pictures I have used. Here is the original picture. 

    Looking for easy no bake cheese cake recipe, you will love this lotus biscoff cheesecake.

    Now go make this delicious Lotus Biscoff Cheesecake and let me know what you think in the comments below!

    No bake lotus cheesecake

    Lotus Biscoff Cheesecake

    Yield: 12-14 pieces
    Prep Time: 20 minutes
    Total Time: 20 minutes

    A delicious No-Bake Biscoff Cheesecake, with a Lotus biscuit base, a creamy cheesecake filling, sprinkled with more biscuits and and a biscoff drizzle.

    Ingredients

    For the crust

    • 30 Lotus Biscoff cookies
    • 6 tablespoons unsalted butter- melted

    For the filling

    For topping

    • 1/2 cup lotus biscoff spread- melted

    Instructions

      TO MAKE THE CRUST:

    1. Coat a 10-inch springform pan with cooking spray and line it with a rounded parchment paper.
    2. Using a food processor, pulse the lotus biscoff cookies into fine crumbs.
    3. Add melted butter and pulse again until the mixture is evenly combined.
    4. Reserve 1/3 of the mixture in a small bowl and refrigerate until ready to use for garnishing later.
    5. Evenly spread the remaining crumb mixture to the prepared springform pan, then press with your hands or a flat-bottomed measuring cup.
    6. Refrigerate while making the filling.

    TO MAKE THE FILLING:

    1. In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese and lotus biscoff spread until well combined.
    2. Add the whipped cream and beat some more until well combined and very smooth.
    3. Scrape the filling onto the cookie crust and spread into an even and smooth layer.
    4. Cover tightly with plastic wrap and stick it in the freezer for 1-2 hour only or up about 4-6 hours in the fridge, to let the filling harden a little.

    TO SERVE:

    1. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cake off and transfer to a serving plate carefully.
    2. In a microwave safe bowl, heat the remaining lotus biscoff spread (1/2 cup) for about 50 seconds or until mixture is melted.
    3. Pour the melted biscoff spread over cheesecake, and spread into an even smooth layer using a butter knife.
    4. Garnish the cake with the 1/3 cup reserved crushed cookies around the edges.
    5. Serve with some berries and enjoy!

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    air fryer steak bites with garlic butter

    Air Fryer Steak Tips

    If you’re a meat lover, you will love these Air Fryer Steak Tips with Garlic Butter! Say hello to your new favorite beef steak tips recipe. Made with few ingredients, in under 15 minutes!

    steak tips in air fryer

    Steak Bites in Air Fryer

    Raise your hand if you love steak! These Air Fryer Steak Tips are a super fun way to get your meat fix, my kids ask for them constantly. Not to mention, steak and garlic butter are just a perfect combination, wouldn’t you agree?

    Garlic Butter Air Fryer Steak Tips:

    Ingredients:

    Cooking beef in the air fryer couldn’t be any easier, you’ll need a few simple ingredients:

    Beef – I love using a sirloin steak in this recipe cut into small pieces. Sirloin packs a lot of flavor and is pretty tender, but still affordable.

    Garlic – Minced- I like to use jarred minced garlic.

    Olive Oil – Just to coat the steak to help the seasoning stick.

    Salt and pepper – I also like to add all spice for extra flavor.

    Garlic butter sauce – which can be whipped up in minutes; it combines, little butter, minced garlic and parsley flakes.

    How to Make How to Make Garlic Butter Air Fryer Steak Tips:

    • Cut the steak tips into small bite size pieces, transfer to a bowl and toss with olive oil, minced garlic, salt and pepper, mix well to coat. Set aside.
    garlic beef bites in air fryer
    • Preheat your air fryer for 5 minutes at 400ºF. Once heated, add the steak bites to the basket and air fry the beef for 6-8 minutes or to your desired doneness.
    steak bites in air fryer with garlic butter
    • While the steak cooks, melt the butter in a small pan and mix in the minced garlic and chopped parsley. Toss the finished steak in the garlic butter before serving.
    garlic butter
    • Enjoy!
    air fryer steak tips with garlic butter

    What other cut of beef can I use for beef tips in the air fryer:

    Steak tips are typically made with sirloin but feel free to use filet mignon, ribeye, tenderloin or New York strip instead. Avoid inexpensive stew meat, it can be very tough.

    What size should I cube my steaks for these air fryer beef cubes?

    I recommend cutting your steak into one inch cubes. Did you know that if you ask your local butcher, he’ll cut the steak for you! Yay.

    What To Serve Steak Bites With:

    Serve these air fryer steak bite with your favorite sides, such as Air Fryer French Fries, Roasted Chickpea Salad, Mashed Potatoes or just with some crusty bread to soak up that garlic butter.

    They are also perfect as an appetizer. Stick some wooden picks in them and watch how fast they go!

    garlic butter steak bites

    If you love easy sirloin beef recipes as much as I do, you are going to love these juicy and flavorful steak bites with garlic butter. The real gem of this recipe isn’t just the delicious, tender beef cubes of sirloin steak, but the garlic steak butter sauce.

    If you’ve tried this meat in air frryer recipe or any other recipe on The Salt and Sweet Kitchen, please consider leaving a comment and a star rating. Don’t forget to tag #thesaltandsweetkitchen on Instagram Instagram or Facebook

    More Beef Recipes:

    Lebanese Steak Shish Kabob

    Steak Salad with Balsamic Vinaigrette

    Lebanese Beef Shawarma

    Best Air Fryer Beef Recipe

    air fryer steak tips

    Air Fryer Steak Tips with Garlic Butter

    Yield: 4
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes

    If you’re a meat lover, you will love these Air Fryer Steak Tips with Garlic Butter! Say hello to your new favorite beef recipe. Made with few ingredients, in under 15 minutes!

    Ingredients

    For the Steak Bites

    • 1 lb Top Sirloin steak, cut into bite size pieces
    • 1/2 tbsp Olive Oil
    • 1 tsp Salt
    • 1 tsp Black Pepper
    • 1 tsp All Spice
    • 1 tsp Garlic- minced

    For the Garlic Butter

    • 1 1/2 tbsp Butter
    • 1 tsp Garlic- minced
    • 1 tsp Parsley Flakes

    Instructions

    1. Cut the steak tips into small bite size pieces, transfer to a bowl and toss with olive oil and spices, mix well to coat. Set aside.
    2. Preheat an air fryer for 5 minutes at 400ºF. Once heated, add the steak bites to the basket and air fry for 6-8 minutes or to your desired doneness.
    3. While the steak cooks, melt the butter in a small pan and mix in the minced garlic and chopped parsley. Toss the finished steak in the garlic butter before serving.
    4. Enjoy!
    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 312Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 116mgSodium: 680mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 31g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    riz b haleeb

    Lebanese Rice Pudding- Riz Bi Haleeb

    Lebanese Rice Pudding – Creamy, sweet and so, so easy to make. This Middle Eastern Rice Pudding recipe also known as Riz Bi Haleeb is classic and comforting. Made in one pot with just a few ingredients… cooked until thick, then served warm or chilled. This Lebanese Rice Pudding will be a go-to dessert recipe for years to come.

    riz b haleeb

    Lebanese Rice Pudding- Riz Bi Haleeb

    This Lebanese Rice Pudding also known as Riz bi Haleeb is a rich and creamy, easy to prepare dessert that young and old alike will love! It is such a nostalgic treat.

    Ahhhh, anytime I eat it now, it instantly takes me back to my childhood….to my grandma’s kitchen….to happy, comforting memories.  She made this for us all the time!

    What is Lebanese Rice Pudding?

    This Arabic rice pudding, also known as Riz bi Haleeb in Arabic, which translates to Rice in Milk. It is a dish common in Middle Eastern cuisine made with white rice, milk, sugar, a dash of rose water for extra flavor and a thickener such as corn starch to make it richer. If you love my Mahalabia- Lebanese Milk Pudding,  you’ll love its cousin, rice pudding – similar, but unique in their own ways.

    What you’ll Need to Make Lebanese Riz B Haleeb:

    Here are the five main ingredients that you need for rice pudding: *Be sure to see the printable recipe card below for measurements & directions!

    Rice: You can use any uncooked short-grain white rice here. Jasmine is my go to when making this Lebanese pudding.

    Milk: Any kind of milk will work, although the higher the fat percentage, the creamier the results.

    Sugar: 1/2 a cup.

    Cornstarch: Works as a thickener, thinned with some milk before adding it to the pudding.

    Water: To help half cook the rice.

    Rose water: This gives it a great background flavor.

    Lebanese rice pudding

    How to Make this Riz Bi Haleeb Recipe:

    Cooking rice pudding is as easy as putting all the ingredients into a saucepan and simmering until the rice is very tender and the mixture thickens up. Remember to stir it occasionally to make sure the bottom doesn’t scorch. 

    • In a medium sized pot, cook the unwashed rice with one cup of water over medium-low heat for about 5-7 minutes, or until all the water is gone.
    riz b haleeb
    • Add the milk (reserve 1/4 cup on the side) and sugar to the pot and mix well with the rice.
    • Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
    • Lower heat to low and cook for additional 10 minutes, until rice is cooked through. stirring occasionally.
    • Add the cornstarch to the ¼ cup of reserved milk and mix to combine. Pour it over the rice and milk mixture, and cook until it thickens, for about 5 more minutes.
    • Remove from heat, stir in rose water.
    • Transfer mixture to serving bowls immediately.
    • Garnish with crushed pistachios. Let it cool at room temperature before serving and enjoy!

    Be sure to cook this Lebanese rice pudding long enough…undercooking the pudding will cause it to be soupy… still tasty but not thick like pudding. A good way to check if it’s cooked long enough is to run your finger along the back of your mixing spoon to see if you can draw a line that doesn’t seep back together….if the line remains, you have pudding!

    Can I Make Rice Pudding with Cooked Rice?

    The short answer: sure, you can make it with cooked rice. Long answer: it’s just not the same. Rice should be uncooked. The ideal taste and texture of rice pudding comes from constantly stirring raw rice as it cooks, which releases the starch. That’s what thickens the milk mixture and makes it so wonderfully creamy.

    How long is rice pudding good for? 

    You can store your stovetop rice pudding in an airtight container for up to 5 days in the refrigerator. I recommend placing some plastic wrap on the surface of the pudding, to avoid a skin forming.

    Can you freeze rice pudding?

    It can also be frozen in an airtight container up to 3 months, but I don’t recommend it. Once thawed, the pudding separates and becomes grainy and not very creamy. It’s best eaten fresh or chilled and/or reheated.

    I hope you try this Lebanese Rice Pudding-Riz bi Haleeb recipe. It is a great dessert to make year round with pantry staples!

    Lebanese rice pudding

    Lebanese Rice Pudding- Riz bi Haleeb

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

    Ingredients

    • ½ cup short grain rice- Jasmine Rice
    • 1/2 cup water
    • 5 cups milk
    • ½ cup granulated sugar or cane sugar
    • 3 tablespoons Cornstarch
    • 1 tablespoon rose Water or orange blossom
    • Crushed pistachios- for garnishing

    Instructions

    1. In a medium sized pot, cook the unwashed rice with one cup of water over medium-low heat for about 5-7 minutes, or until all the water is gone.
    2. Add the milk (reserve 1/4 cup on the side) and sugar to the pot and mix well.
    3. Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
    4. Lower heat to low and cook for additional 10 minutes, until rice is cooked through. stirring occasionally.
    5. Add the cornstarch to the ¼ cup of milk reserved on the side and mix to combine. Pour it over the rice and milk mixture, and cook until it thickens, for about 5 more minutes.
    6. Remove from heat, stir in rose water.
    7. Transfer mixture to serving bowls immediately.
    8. Garnish with crushed pistachios. Let it cool at room temperature before serving and enjoy!

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Bulgur pilaf with seared chicken

    Chicken Bulgur Pilaf

    This Chicken Bulgur Pilaf shines with Mediterranean flavors. Perfectly golden, tender, and juicy skinless, boneless chicken thighs are pan seared and served over a fluffy bulgur pilaf. Dinner guaranteed to impress even the pickiest eaters!

    Chicken Bulgur Pilaf:

    You won’t believe how incredibly delicious this chicken with bulgur recipe is with minimal effort!

    Easy peasy bulgur wheat pilaf, topped with pan seared chicken. You’ll love the the crispy, golden crust. On skinless chicken thighs?! YES! The secret in searing is rubbing them with a mixture of spices, then searing them on medium-high heat which leaves burnt bits on your chicken. Yum!

    What is bulgur wheat?

    Bulgur is a whole grain made with whole wheat kernels that have been parboiled, dried and cracked into different coarse grade. Bulgur wheat is an essential grain in Middle Eastern cuisine.

    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, which are used in bulgur pilaf recipes such this chicken bulgur pilaf or Bulgur Pilaf with Zucchini. I personally prefer #3 or #4 because they hold a better shape. 

    Ingredients to Make Bulgur Pilaf with Chicken:

    (Full recipe with exact measurements at end of this post)

    Chicken thighs: Boneless and skinless

    Bulgur wheat: Coarse- #3 or #4, the coarser the better!

    Vermicelli noodles: similar to spaghetti noodles, but much thinner, and usually broken up into small pieces.

    Spices: A mixture of garlic powder, all spice, cinnamon and black pepper, rubbed all over the chicken thighs.

    Chicken broth: or water if chicken broth isn’t available.

    bulgur pilaf with vermicelli

    How to Make this Chicken with Bulgur Dish:

    This is the first step to making chicken bulgur pilaf is cooking the bulgur with vermicelli:

    In a large non stick skillet, heat olive oil and butter over medium heat. Add vermicelli noodles and cook for a few minutes, just until golden brown. Stir constantly to ensure they cook evenly. Add bulgur and salt and mix well with the toasted vermicelli noodles. Add broth or water, bring to a boil, cover the pot, reduce heat to low and simmer until cooked through and fluffy.

    how to cook coarse bulgur

    While bulgur is cooking, prep and sear the boneless chicken thighs on the stove:

    In a small bowl, combine the garlic powder, all spice, black pepper and salt.

    Pat chicken thighs dry with paper towel first to ensure you get a nice sear. Trim off excess fat and rub the spices mixture all over the chicken, until evenly coated.
    SEAR: Heat oil in a cast iron skillet or non stick pan over medium high heat for a few minutes, add the seasoned chicken thighs, smooth side down, to the skillet- DO NOT move them around; let them cook for 5 minutes undisturbed or until you can easily flip it over.

    Flip, reduce heat to medium and cook for another 3 minutes. Move chicken to the sides of the pan and add butter to the middle. Sauté until fragrant, about 2 minutes, or until chicken is cooked through.

    Remove from heat, taste test and season with extra salt, if needed. Place over cooked bulgur pilaf, serve immediately with fresh, toasted almonds and chopped parsley, if desired.

    boneless skinless chicken things recipe

    Tips for Making the Best Pan Seared Chicken thighs:

    • Use a large pan that comfortably fits 6 boneless, skinless chicken thighs. A cast iron skillet or nonstick pan will give you the best results. If you can, make sure it’s large enough to fit all of your chicken thighs. If you don’t have a large pan, sear them in batches (what I did) of three to four thighs at a time.
    • Cook the chicken thighs over medium-high heat to get the nice sear.
    • DO NOT move the chicken thighs around; let cook for 5 minutes or until you can easily flip them over. This gives them a chance to develop the crust and prevent them sticking to your pan.
    pan seared chicken things with bulgur wheat

    Pilaf Variation Options

    Here are some ideas for switching up your bulgur chicken pilaf. There’s really no messing up this recipe, so add your favorite flavors!

    • Add vegetables or beans: You can yellow or green zucchini, bell peppers, or green beans, you can even add chickpeas or black beans!
    • Switch the grain: You can use couscous, cracked wheat, quinoa, or freekeh in place of bulgur.
    • Use water or veggie broth: To add extra flavor, I usually use chicken broth. But water or veggie broth should do the trick!

    Lebanese Dishes That Pair Well With Pilaf

    Looking for some sides to eat along with bulgur pilaf? These Lebanese recipes are perfect!

    Lebanese Cabbage Salad

    Lebanese Fattoush Salad

    Tabbouleh Salad

    If you like this easy Lebanese Bulgur Pilaf with Chicken 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! 

    Chicken with bulgur, bulgur vermicelli

    Chicken Bulgur Pilaf

    Yield: 6
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    This Chicken Bulgur Pilaf shines with Mediterranean flavors. Perfectly golden, tender, and juicy skinless, boneless chicken thighs are pan seared and served over a fluffy bulgur pilaf. Dinner guaranteed to impress even the pickiest eaters!

    Ingredients

    For Chicken:

    • 1 1/2 pounds boneless skinless chicken thighs, (around 6-8 fillets)
    • 1 teaspoon each onion powder and garlic powder
    • 1 teaspoon all spice
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon salt
    • 1 tablespoon olive oil
    • 1/2 tablespoon butter

    For bulgur Pilaf

    • 1 1/2 cups coarse bulgur
    • 1/2 cup vermicelli noodles
    • 1/2 tablespoon butter
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 3 cups chicken broth

    Instructions

      1. In a large non stick skillet, heat olive oil and butter over medium heat. Add vermicelli noodles and cook for a few minutes, just until golden brown. Stir constantly to ensure they cook evenly.
      2. Add bulgur and salt and mix well with the toasted vermicelli noodles. Add broth or water, bring to a boil, cover the pot, reduce heat to low and simmer for about 20 minutes, or until cooked through and fluffy.
      3. While bulgur is cooking, In a small bowl, combine the garlic powder, all spice, black pepper and salt.
      4. Pat chicken thighs dry with paper towel and trim off excess fat.
      5. Rub the spices mixture all over the chicken, until evenly coated.
      6. Sear: Heat oil in a cast iron skillet or non stick pan over medium high heat for a few minutes, add the seasoned chicken thighs, smooth side down, to the skillet- DO NOT move them around; let them cook for 5 minutes undisturbed or until you can easily flip it over.
      7. Flip the chicken and reduce heat to medium and cook for another 3 minutes. Move chicken to the sides of the pan and add butter to the middle. Sauté until fragrant, about 2 minutes, or until chicken is cooked through.
      8. Remove from heat, taste test and season with extra salt, if needed.
      9. Place over cooked bulgur pilaf, serve immediately with fresh, toasted nuts and chopped parsley, if desired.
      10. Enjoy with a side salad!
    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 310Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 146mgSodium: 1210mgCarbohydrates: 13gFiber: 2gSugar: 1gProtein: 31g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Malfouf salad- salata

    Lebanese Cabbage Salad- Malfouf Salad

    A delicious, crunchy Lebanese Cabbage Salad, also known as Malfouf Salad in Arabic. Think of it as the Lebanese Coleslaw– minus the mayo dressing.

    Malfouf salad- salata

    Malfouf Cabbage Salad

    This refreshingly easy malfouf salad has only 6 ingredients and could not be simpler to make! The tangy dressing makes this salad a total crowd pleaser.

    Malfouf translates to cabbage in Arabic. I usually make this salad whenever I have leftover cabbage from making Lebanese Stuffed Cabbage Rolls.

    How to Make Lebanese Cabbage Salad

    I love this malfouf salad for its layers of colors and textures. It doesn’t skimp on flavor, and there is plenty of good crunch.

    Middle Eastern Coleslaw Ingredients:

    Cabbage. I used a blend of both green and red cabbage for color (you’ll need about ½ of a small head of each), but if you prefer not to have extra, you can use just 1 small head of red or green, instead of both.

    **While you can swap a bag of premade coleslaw in a pinch, the texture of the cabbage you find in a bag does not compare to thinly slicing it yourself from a whole head.

    Dried Mint. or fresh.

    Lemon Garlic Dressing. It takes just minutes to stir together; it combines, lemon juice, garlic, salt and olive oil.

    Got those? Great. Then we’re ready to make Malfouf salad.

    Lebanese coleslaw salad

    How to Make Malfouf Salad:

    • Start by washing and finely slicing your cabbage and place in a large bowl. For tips on how to slice your cabbage heads, see the section below. Some people find it easier to use a wide vegetable peeler to shred cabbage.
    • Prepare the dressing, then pour it gradually over the shredded cabbage. Toss, and continue to add more dressing until you’ve reached your desired amount. Sprinkle with dried mint over the top, toss, and DIG IN!

    How to Thinly Slice Cabbage for Salad

    • Start by cutting the cabbage heads in half from top to bottom, slicing down through the stem. Remove any brown outer leaves.
    how to shred cabbage head
    • Then, place the cabbage with its flat, cut-side facing against the cutting board. Cut the halves into quarters (slicing down from the top through the stem again). Carefully cut out the core and discard.
    • Turn the pieces so a flat side is on the cutting board, and slice them as thinly as possible, working your way across each quarter.
    Lebanese cabbage salad

    How to Customize this Lebanese Cabbage Salad

    The basic ingredients of the salad are cabbage, lemon juice, olive oil, garlic, salt and dried mint. But you can also add some thinly sliced cucumbers, green onions or tomatoes as well. Also, if you prefer, you can add fresh mint instead of dried.

    Make Ahead and Storage Tips

    • To Make Ahead. Chop your cabbage up to 1 day in advance, and store it in the refrigerator. You can also prepare your dressing up to 1 day in advance, and store it in a separate container in the refrigerator.
    • To Store. Place this Middle Eastern cabbage salad in an airtight storage container in the refrigerator. Once dressed, it will stay for 3 or 4 days.

    What to Serve with Lebanese Red Cabbage Salad

    I hope you love this delicious and simple Mediterranean Cabbage Salad – be sure to give it a review below! Also don’t forget to follow The Salt and Sweet Kitchen on InstagramFacebook and Pinterest.

    Lebanese cabbage salad

    Lebanese Cabbage Salad- Malfouf Salad

    Yield: 4
    Prep Time: 15 minutes
    Total Time: 15 minutes
    A delicious, crunchy Lebanese Cabbage Salad, also known as Malfouf Salad in Arabic. Think of it as the Lebanese Coleslaw– minus the mayo dressing.

    Ingredients

    • 1 small cabbage head- or 1/2 of each if using red and green
    • ¼ cup olive oil
    • ⅓ cup lemon juice
    • 1 garlic clove
    • ½ teaspoon salt
    • 1 tablespoon dried mint

    Instructions

      1. Start by washing and finely slicing your cabbage and place in a large bowl.
      2. Prepare the dressing, in a small bowl, add a crushed garlic clove and mix them with the olive oil, lemon juice, and salt.
      3. Pour dressing gradually over the shredded cabbage. Toss, and continue to add more dressing until you’ve reached your desired amount.
      4. Sprinkle with dried mint over the top, toss, and DIG IN!



    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 146Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 274mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 1g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Scrambled eggs with leeks

    Scrambled Eggs with Leeks

    Healthy Scrambled Eggs with Leeks is a delicious breakfast or easy dinner that is ready in no time! The best egg scramble loaded with healthy Leeks which add a unique sweet, and mild oniony flavor!

    Scrambled eggs with leeks

    Scrambled Eggs with Leeks

    Now making scrambled eggs are a no-brainer, but we often forget that healthy vegetables are awesome with scrambled eggs. My favorite Scrambled Eggs with Leeks is a perfect combo of leeks and eggs, but feel free to add more of your favorite veggies— asparagus, onion, shallot or scallions for example.

    What are Leeks?

    Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more!

    Look for really fresh, peak-season leeks. They’re at their best in the fall and spring.

    Spring scramble eggs

    NGREDIENTS

    • Eggs: Scrambled
    • Fresh Leeks – You’ll need 1 fresh medium-sized leek.
    • Olive Oil – Helps the leeks become soft on the inside and crispy on the outside when sauteed in the skillet.
    • Salt & Pepper – This spice duo is used to enhance the flavor of the leeks.

    Please see the recipe card below for quantities.

    leeks and eggs recipe

    How to Prepare Leeks for Scrambled Eggs with Leeks

    • Trim away stringy roots.
    • Cut the leek between the white and light green portion and the dark green portion. Slice in half through the length of every portion with a sharp knife.
    • Rinse both on the exterior of the leek as well as rinsing well between interior layers to remove dirt and debris.
    • From there turn on their flat cut side onto the cutting board and cut those white and light green portions into 1/4-inch slices, discard the dark green part.

    How to Make Egg Scramble with Leeks:

    • Heat the oil in a large skillet over medium heat.
    • Add the leeks and cook, stirring occasionally, for 8 minutes or until wilted but not browned.
    • Whisk eggs with salt and black pepper.
    • Pour in eggs over sauteed leeks and gently fold and stir with a rubber spatula, over medium low heat, for 2-3 minutes. Continue folding gently until cooked to your desired doneness.
    • Serve immediately and enjoy!
    eggs and leeks recipe

    TIPS for Making this Leeks and Eggs Recipe

    • Leeks come straight from the ground and tend to have lots of dirt trapped inside. Make sure you thoroughly wash your leeks after cutting the stem to remove all the dirt. 
    • When cutting the leeks, make sure you remove the green part of the stem, although it may seem like you’re wasting most of the vegetables, the green parts are very tough and not edible.
    • Make sure you keep an eye on the leeks as they are cooking as you don’t want them to burn. Burnt leeks cause an unpleasant bitter flavor.
    Scrambled eggs with veggies

    STORAGE

    Storing: Scrambled eggs and leeks are best eaten immediately. However, any leftovers can be stored in an airtight container in the fridge for 2-3 days. To reheat, warm them up in a skillet over medium heat until warmed through.

    Freezing: Because leeks have a high moisture content, they will not hold the same texture when frozen then thawed. Therefore, freezing is not recommended.

    FAQS

    Which part of the leek do you use?

    Once the leeks are cleaned and ready to go, trim off and discard the very end of the leeks (the roots). Then cut off the dark green leaves on top, which are generally not eaten but can be used to help flavor stock or broths, if you’d like.

    what part of leeks do you eat

    Do you have to soak leeks before cooking?

    Some like to soak their leeks in cold water for 10 minutes to make the cleaning process easier. The long soak allows the water to penetrate the leek’s many layers, clearing out all the bits of debris.

    More Breakfast Recipes:

    Lebanese Ful Medames

    Labneh Flatbread

    Mini Pancake Cereal

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    Scrambled Eggs with Leeks Recipe

    Scrambled eggs with leeks

    Scrambled Eggs with Leeks

    Yield: 2
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes

    A simple Spring Scramble with Leeks.

    Ingredients

    • 1 medium leek – white and light green parts thinly sliced, rinsed, about 1 cup
    • 2 tablespoons olive oil
    • 4 large eggs
    • Salt and pepper- to taste ( about 1/4 teaspoon)

    Instructions

    1. Cut off and discard the root and dark green leaves of the leek. Wash the remaining light green and white part and cut into ¼” rounds. Set aside.
    2. Heat the oil in a large skillet over medium heat.
    3. Add the leeks and cook, stirring occasionally, for 8 minutes or until wilted but not browned.
    4. Whisk eggs with salt and black pepper.
    5. Pour in eggs over sauteed leeks and gently fold and stir with a rubber spatula, over medium low heat, for 2-3 minutes. Continue folding gently until cooked to your desired doneness.
    6. Serve immediately and enjoy!

    Notes

    Storing: Scrambled eggs with leeks are best eaten immediately. However, any leftovers can be stored in an airtight container in the fridge for 2-3 days. To reheat, warm them up in a skillet over medium heat until warmed through.

    Freezing: Because leeks have a high moisture content, they will not hold the same texture when frozen then thawed. Therefore, freezing is not recommended.

    Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving: Calories: 279Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 372mgSodium: 295mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 13g

    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.

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