Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic - "Yakhni". Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

Lebanese Okra Stew

Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic – “Yakhni”. Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic - "Yakhni". Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

 

Lebanese Okra Stew

Yield: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

This Lebanese okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

Ingredients

  • 1 lb frozen baby okra
  • 3 tablespoons olive oil
  • 3 garlic cloves- cut into round pieces
  • 1 small onion- finely chopped
  • 1 tsp ground all spice
  • 2 tbsp tomato paste
  • 1 tsp ground black pepper
  • 2 ripe tomatoes- diced
  • 1 lb beef tips- I use chuck beef
  • 1 tbsp molasses pomegranate- If available

Instructions

  1. In a medium sized non-stick pot over medium-high heat, heat the the olive oil, then add the onions, salt and garlic. Cook for about 5 minutes or until onion is wilted but not browned.
  2. Add beef, all spice, and black pepper. Mix well with the onion and garlic mixture. Cook for additional 5 minutes.
  3. Add 3 cups of water and bring water to a boil.
  4. Lower heat to medium, and simmer for additional 20 minutes.
  5. Add the okra, tomato paste, fresh diced tomatoes. Mix well to incorporate everything together. Simmer for 15 minutes until sauce thickens.
  6. Serve over Lebanese rice and enjoy!

Notes

  • You can substitute pomegranate molasses with 2 table spoons of lemon juice.
  • I use a food processor to dice my tomatoes- I keep pulsing until I get a more sauce like texture.

For more similar dishes:

Beef Stew with Lima Beans

Beef Stew with peas and carrots ( Bazella W Riz)

If you’ve tried this healthy Lebanese Okra Stew 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.

Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic - "Yakhni". Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

 

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

Caprese Asparagus Salad

I still can’t believe it is finally summer time here in NY! And I’m absolutely loving it! I’ve been enjoying all of the summer side dishes, like this asparagus salad. Today, I’m sharing with you another favorite simple asparagus recipe: Caprese Asparagus Salad.

If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus Salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is definitely the answer!

If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

How Long to Bake Asparagus? 

About 10 to 15 minutes at 400 degrees. Here are some simple steps to to perfectly cook these green stalks:

  • Prep: Cut off the woody ends of the asparagus and toss away. Arrange the asparagus stalks on a foil or parchment paper-lined baking sheet.
  • Season:Toss the asparagus with olive oil and black pepper to coat. 
  • Bake: Bake at 400 degrees for about 10 minutes. Add cheese, bake for another 5 minutes. You know your Asparagus are ready, when the largest stem is fork tender. 
Caprese Asparagus Salad is an amazing summer side dish, perfect with grilled salmon or grilled chicken. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

Caprese Asparagus Salad

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is the answer!

Ingredients

  • 1 lb asparagus- stalks trimmed
  • 4 tbsp olive oil
  • salt to taste
  • 1 tsp Black pepper
  • 2 cups cherry tomatoes- halved
  • 1 1/2 cups shredded Mozzarella cheese
  • 2 tbsp Fresh basil- chopped
  • Balsamic glaze- for garnish

Instructions

    1. Preheat oven to 400 F.
    2. Line a baking pan with a foil and spray with non-stick cooking spray.
    3. Arrange the asparagus on one side of the baking sheet in a row on one side of the baking pan.
    4. Arrange the cherry tomatoes in a row on the other side of the pan. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!
    5. Drizzle the top of the asparagus and cherry tomatoes with olive oil, salt and pepper.
    6. Place the sheet pan in the oven and cook for 10 minutes.
    7. Remove the baking sheet from the oven and top the asparagus with the shredded Mozzarella cheese. I used Mozzarella balls cut into small pieces. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!
    8. Place back in the oven and continue to cook until the cheese is melted. This will take about 5 minutes.
    9. Remove the baking sheet from the oven and place the asparagus on a serving plate. Top the asparagus with tomatoes. I arrange the tomatoes to cover the melted.
    10. Add a coat of fresh basil over the tomatoes.
    11. Drizzle the balsamic glaze on top and serve.
    12. Enjoy!

Notes

Raspberry Balsamic Glaze is my favorite for this recipe, but any other regular balsamic glaze will work just fine.

 

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

Knafeh

Knafeh is a very popular Middle Eastern dessert that is made with layers of shredded Phyllo dough, Mozzarella cheese and a special filling mixture. Knafeh is then topped with rosewater flavored syrup, making a delicious savory and sweet dessert.  

In Lebanon this is a traditional breakfast much like waffles or pancakes.

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

 

Shredded Phyllo dough can be found at any Middle Eastern store.  Our local store carries Apollo Kataifi.

The first step is to make the simple rosewater syrup which is a mixture of sugar, water, lemon juice and rosewater. Be sure your rosewater syrup cools completely before using to top the Knafeh.

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

Knafeh

Yield: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Knafeh is a delicious Middle Eastern savory and sweet dessert

Ingredients

Instructions

Start by making the rosewater syrup:

  1. In a small sauce pan, combine 2 cups sugar and 11/2 cups water over medium-high heat. Stir well.
  2. Bring mixture to a boil.
  3. Add lemon juice.
  4. Cook for another 5 minutes.
  5. Remove the syrup from the heat, add the rosewater, give it a quick stir and set aside.


Make the Knafeh filling:

  1. In a small non-stick pan, over medium heat combine milk, cream of wheat and 3 tbsp sugar, whisking constantly to work out any lumps.
  2. Cook for about 10 minutes, stirring frequently until you bring the mixture to a boil and until the mixture thickens. ( Frequent stirring is essential to avoid the mixture from sticking to the bottom of the pan).
  3. Reduce heat to low and let it cook for another 5 minutes.
  4. Set aside.


Get the Phyllo dough ready:

  1. Use a food processor to finely shred the Phyllo dough into smaller pieces.
  1. Transfer to a medium sized bowl, and mix with melted butter until all pieces are coated with butter.

To get the Knafeh ready for baking:

    1. Preheat oven to 350 F.
    2. Coat the bottom of a 9-inch cheesecake pan with cooking/baking spray.
    3. Add the mixture of shredded Phyllo dough and butter to the bottom of the pan, spread it firmly and evenly.
    4. Add a layer of the shredded Mozzarella cheese.
    5. Top the pan with a layer of the knafeh mixture.
    6. Bake for 30 minutes.
    7. Remove pan from oven and set aside until it cools completely.

TO SERVE:

    1. Loosen the Knafeh from the rim of the springform pan, Invert into a serving place.
    2. The shredded Phyllo dough will be the top of the Knafeh.
    3. Pour half of the reserved and cooled rosewater syrup over the knafeh.
    4. Decorate with crushed pistachios on top of the knafeh, if using.
    5. Serve each Knafeh Piece with remaining rosewater syrup on the side.

Notes

Looking for more Mediterranean desserts? Here are some:

Date Roll Cookies.

Almond Chocolate Covered Dates.

Chicken spinach fettuccine Alfredoooooo! I've got you covered if you are looking for a healthier version of the classic Alfredo sauce.  In this chicken spinach fettuccine Alfredo I ditch the heavy cream altogether and use low-fat milk for sauce instead. 

Chicken Spinach Fettuccine Alfredo

Chicken spinach fettuccine Alfredoooooo! I’ve got you covered if you are looking for a healthier version of the classic Alfredo sauce.  In this chicken spinach fettuccine Alfredo recipe I ditch the heavy cream altogether and use low-fat milk for the sauce instead. 

Why I love this recipe?

Creamy? Check. Hearty and filling? Check. Something green? Check. My kids will eat it? Check. Ready in less than 30 mins? Check.

Chicken spinach fettuccine Alfredoooooo! I've got you covered if you are looking for a healthier version of the classic Alfredo sauce.  In this chicken spinach fettuccine Alfredo I ditch the heavy cream altogether and use low-fat milk for sauce instead. 

 

Chicken spinach fettuccine Alfredoooooo! I’ve got you covered if you are looking for a healthier version of the classic Alfredo sauce. In this chicken spinach fettuccine Alfredo I ditch the heavy cream altogether and use low-fat milk for sauce instead.

Chicken Spinach Fettuccine Alfredo

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A quick and healthier version of the classic Alfredo sauce.

Ingredients

  • 8 oz fettuccine noodles (uncooked)
  • 3 skinless, boneless chicken breasts, cut into strips (about 1 lb)
  • 1/2 tbs ground nutmeg
  • 1 tbs ground ginger
  • salt to taste
  • 1/2 tbs ground white pepper
  • 3 tbsp all purpose flour
  • 3 cups low-fat milk- 2%
  • 1/2 tbsp butter
  • 2 tbsp olive oil
  • 1 cup shredded mozzarella cheese
  • 2 cup fresh spinach leaves (I used baby spinach)
  • 1 cup fresh mushrooms- sliced

Instructions

    1. Cook and drain the fettuccine according to the package directions, drain and set aside.
    2. In a large skillet on medium heat, add olive oil, chicken, salt and the spices, stirring occasionally until fully cooked, this will take about 12 mins.
    3. Add mushroom slices, stir well and cook for another 5 mins
    4. While Chicken is cooking, in sauce pan over medium high heat add milk and flour and a pinch of salt. whisking constantly to work out any lumps.
    5. Cook for about 7 minutes, whisking frequently until you bring the mixture to a boil and until mixtures thickens- The stirring process will avoid the mixture from sticking to the bottom of pot.
    6. Reduce heat to low.
    7. Stir in mozzarella cheese, butter, cooked chicken mixture, and spinach into the sauce. Stir until cheese has melted.
    8. Remove sauce pan from heat.
    9. Taste the sauce and add salt as necessary.
    10. Add cooked Fettuccine to sauce and stir until the sauce evenly coats the noodles.
    11. Serve hot and enjoy!

Notes

  • You can ditch the butter if you want to lighten this recipe up even more.
  • You can leave out the protein to make this recipe vegetarian.

Looking for more pasta recipes? Here are some>

1. Pasta with Chicken and White Sauce Casserole

2. Pesto Spaghetti with Chicken Meatballs

“Majdool” dates work great for this almond chocolate covered dates recipe, as they tend to be soft and chewy. You can use normal dates if you prefer and they will still be great, but they just won’t be quite as soft.

Almond Chocolate Covered Dates

Almond chocolate covered dates is a super delicious and fun dessert that you can make in less than 20 minutes. Making this almond chocolate covered dates could not be any easier! Dates, almonds, chocolate chips, and boom you’re done!

If you’re looking for healthy-ish dessert ideas, this recipe is the perfect guilt-free indulgence!

“Mejdool” dates work great for this recipe, as they tend to be soft and chewy. You can use normal dates if you prefer and they will still be great, but they just won’t be quite as soft.

“Majdool” dates work great for this almond chocolate covered dates recipe, as they tend to be soft and chewy. You can use normal dates if you prefer and they will still be great, but they just won’t be quite as soft.

 

 

Almond chocolate covered dates is a super delicious and fun dessert that you can make in less than 20 minutes. Making those almond chocolate covered dates could not be any easier! Dates, almonds, chocolate chips, and boom you’re done!

Almond Chocolate Covered Dates

Yield: 2
Prep Time: 10 minutes
Additional Time: 5 minutes
Total Time: 15 minutes

Soft and chewy Healthy Almond chocolate covered dates Recipe!

Ingredients

  • 6 Medjool dates
  • 1/3 cup almonds: 2-3 almonds per date, depending on size of date
  • 1/3 cup chocolate chips
  • 4 shredded almonds for topping

Instructions

    1. Cut the Medjool dates length-ways and remove pits.
    2. Replace pits with 2-3 almonds (use as many almonds as desired, this will vary based on size of date). Make sure the date is wrapped around the almonds tightly.
    3. Stick it in the freezer for 5 mins while you make the chocolate coating- This step is optional, however I think that it helps keep the dates dates nice and firm.
    4. Add the chocolate chips to a small microwave safe bowl.
    5. Microwave the chocolate chips for 30 seconds then take the bowl out and give it a stir.
    6. Place the bowl back in the microwave and cook for a additional 20 seconds or until the chocolate is melted.
    7. Dip the dates in the melted chocolate, and roll slowly until the top of each date is completely covered with chocolate.
    8. Place each chocolate covered date on a baking sheet covered with parchment paper.
    9. Sprinkle each date with shopped almond. I used a knife to thinly shred the almonds.
    10. Place the baking sheet in the fridge for at least 1 hour or until chocolate is firm.
    11. Store left over in the fridge.
    12. Enjoy!

If you’re looking for healthy-ish dessert ideas, this almond chocolate covered dates recipe is the perfect guilt-free indulgence!

 

More easy dessert ideas? Check these out. 

No-Bake Cream Pie

Lotus Biscoff Cheesecake

No-Bake Chocolate Biscuit Cake

This  Avocado hummus recipe is quick and easy to make, super-smooth and creamy, and I think that it tastes even better than the traditional Hummus recipe. In the end, there is nothing you cannot improve by throwing in an avocado.

Avocado Hummus Recipe

This  Avocado Hummus Recipe is quick and easy to make, super-smooth and creamy, and I think that it tastes even better than the traditional Hummus Recipe. In the end, there is nothing you cannot improve by throwing in an avocado.

Avocado Hummus Recipe uses the same main ingredients that make up traditional hummus like tahini, lemon juice, and garlic . The avocado just adds extra flavor and smoothness.

Avocado Hummus Recipe uses the same main ingredients that make up traditional hummus like tahini, lemon juice, and garlic . The avocado just adds extra flavor and smoothness.

 

This  Avocado hummus recipe is quick and easy to make, super-smooth and creamy, and I think that it tastes even better than the traditional Hummus recipe. In the end, there is nothing you cannot improve by throwing in an avocado.

Avocado Hummus Recipe

Yield: 6
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1 (15 oz) can chick peas, rinsed and drained
  • 2 medium ripe avocados , cored and peeled
  • 1/4 cup tahini paste
  • 1 large lemon- squeezed (about 4 tbsp)
  • 1 clove garlic , peeled
  • 3 tbsp olive oil for serving
  • 1 tsp salt or to taste
  • paprika powder for serving- optional

Instructions

    1. Rinse canned chickpeas under cool, running water. 
    2. Reserve about 10 whole chickpeas in a small bowl, for decorating later. 
    3. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
    4. Scrape the sides and bottom of the food processor with a spoon and add avocados, then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
    5. If your hummus is too thick, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
    6. Taste and adjust the seasoning: Extra pinch of salt or a little extra lemon juice.
    7. Transfer avocado hummus to a serving plate. 
    8. Decorate with reserved whole chickpeas.
    9. Serve topped with drizzle of olive oil and a light sprinkle of paprika powder.
    10. Enjoy!

Notes

You can find my traditional Hummus recipe here!

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Spinach Lentil Soup with Lemon

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Quite simply, spinach lentil soup with lemon became my all-time favorite lentil soup especially during quarantine.  It was inspired by my Lebanese Lentil Soup with vegetables soup recipe. The only difference is that I substituted spinach with swish chard and left out potatoes.

                                  PREP COOK TOTAL 

Ingredients:

  • 8 cups water
  • 1 1/2 cups brown lentils – rinsed
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 1/2 cups chopped carrot (2 large carrots)
  • 2 heaping cups shredded spinach
  • 1 cup freshly squeezed lemon juice
  • 1 lemon- sliced round
  •  Salt to taste
  • 1 tbsp corn starch

Directions:

  1. Heat the oil in a large pot on medium heat.
  2. Add the olive oil, onions and salt. Lightly brown the onions, stirring frequently. 
  3. Add lentils and stir with browned onions for 1 minute. 
  4. Pour 8 cups of water.
  5. Increase the heat to high and bring just to a boil. 
  6. Reduce the heat to low and simmer, partially covered, until the lentils are tender, usually about 25 minutes.  
  7. Add carrots, cover the pot and cook for additional 15 mins.
  8. Uncover the pot and stir in the spinach and cook, uncovered, another 5 minutes.
  9. Add lemon slices.
  10. Pour lemon juice.
  11. In a small bowl, mix corn starch and 5 tbsp of warm water together and add to the pot.
  12. Continue to simmer for another 5 minutes. 
  13. Remove and discard lemon slices, as they tend to turn bitter if left for too long.
  14. Serve and add additional fresh squeezed lemon to taste.
  15. Enjoy!

Looking for more recipes? Find me on FacebookPinterest, and Instagram for all the latest updates!

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

This shrimp, rice and peas recipe is one of my family's favorites. It is packed full of flavor and cooked all in ONE PAN in under 30 minutes.

Shrimp, Rice and Peas

This shrimp, rice and peas recipe is one of my family’s favorites. It is packed full of flavor and cooked all in ONE PAN in under 30 minutes. I used medium grain rice, but you can even speed things up and make it with Basmati rice if you’d like. Basmati rice takes less time to cook.

This shrimp, rice and peas recipe is one of my family's favorites. It is packed full of flavor and cooked all in ONE PAN in under 30 minutes.

I always prefer to use fresh peeled and deveined shrimp, but frozen shrimp works just fine! if you decide to use frozen shrimp, Just make sure to thaw the shrimp as directed on the package (usually overnight in the refrigerator in a colander with a bowl underneath; or more quickly in a colander under running cold water).

Ingredients:

  1.  1 pound shrimp (peeled and deveined)
  2. 1 cup medium-grain rice 
  3. 2 cups warm water
  4. 1 tablespoon butter
  5. 1/2 cup frozen peas
  6. 1 lemon– squeezed
  7. 1 garlic clover– crushed
  8.  Salt – to taste
  9. 2 teaspoons olive oil
  10. 1 tsp black pepper

Instructions:

  1. Soak the rice with plenty of water for at 20 minutes which helps speed up the cooking time – Optional.
  2. In a medium sized bowl, add shrimp, garlic, lemon juice, black pepper, a pinch of salt, olive oil and mix well.
  3. Heat a large skillet over medium-high heat. 
  4. Add a single layer of  marinated shrimp and let it cook for about 2 minutes on each side or until each side turns pink. Transfer shrimp to a small plate and set aside. Shrimp cooks very quickly!
  5. In the same skillet, add butter and rice (fully drained), peas and water. When it starts boiling, cover and lower the heat to low.
  6. Cook for about 20 minutes or until rice is fully cooked and has absorbed all the water.
  7. Add the cooked shrimp to the cooked rice and toss gently.
  8. Serve and enjoy!

Here is another shrimp dish recipe!

 

This shrimp, rice and peas recipe is one of my family's favorites. It is packed full of flavor and cooked all in ONE PAN in under 30 minutes.

Vegetarian stuffed grape leaves is a mixture of short-grain rice tomatoes, parsley, mint, onions, lemon juice and olive oil. 

Vegetarian Stuffed Grape Leaves

Vegetarian Stuffed Grape Leaves is a mixture of short-grain rice, tomatoes, parsley, mint, onions, lemon juice and olive oil. Every culture makes vegetarian stuffed grape leaves differently, but this is the Lebanese recipe that I follow and it is awesome!

Vegetarian stuffed grape leaves make the healthiest snack or side dish. Use fresh grape leaves, if you have some, because they are more tender, but the jarred variety works fine. If you decide to use the jarred type, Orlando brand is my favorite. You can find them at any Mediterranean grocery store.

Vegetarian stuffed grape leaves is a mixture of short-grain rice tomatoes, parsley, mint, onions, lemon juice and olive oil. 

The freshly made stuffing mixture will be overly salty and sour (if you decide to taste), however after cooking and rolling the final product should come out just right!

Vegetarian Stuffed Grape Leaves is a mixture of short-grain rice, tomatoes, parsley, mint, onions, lemon juice and olive oil.

Vegetarian Stuffed Grape Leaves

Yield: 4
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 40 grape leaves (small-medium size)
  • 1 cup short-grain rice
  • 2 cups parsley- Finely chopped with stems removed
  • 2-3 ripe tomatoes- finely diced
  • 1 small onion- finely chopped
  • 1/2 cup fresh mint ( if available or dried)
  • 1 tbsp salt or to taste
  • 1 large lemon- squeezed
  • 3 tbsp olive oil
  • 1 large potato ( peeled- sliced into circles)

Instructions

TO MAKE THE STUFFING:

In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.

TO PREPARE THE GRAPE LEAVES:

  1. Soak and rinse the jarred grape leaves with fresh water to get rid of any preservatives.
  2. Spread out your grape leaves on tray with rough side facing upwards, remove their small stems and get ready to roll!
  3. Add one tbsp olive olive oil to the bottom of a non-stick saucepan and arrange a layer of circled cut potatoes.

TO ROLL THE GRAPE LEAVES:

  1. Work with one grape leaf at a time, by adding one heaping table spoon of the mixture to the grape leaf; leaving 1 cm gap on each side.
  2. Fold both short edges first, 1/3rd of the way.
  3. Then roll the long edge from the top through the end of the leaf. (See step by step picture).
  4. A good grape leaf roll needs to be tight so that it doesn’t break apart during cooking.
  5. Place each rolled grape leaf in the bottom of the saucepan over the potatoes tightly side by side. You will form a few layers.
  6. Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled grape leaves are almost covered.
  7. Add a small (microwave-safe) plate on top of the stuffed grape leaves, facing downwards and leave in pot while cooking. The plate will keep the grape leave rolls in one place holding them tightly together.
  8. Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 25 minutes.

How to roll vegetarian stuffed grape leaves

TO SERVE:

  1. Let cool for a least half hour.
  2. Remove the the microwave-safe plate.
  3. Carefully take the grape leaves out one at a time and arrange them on your serving plate.
  4. Add slices of lemon and enjoy!
  5. Check out this other traditional vegetarian Lebanese dish!

No-Bake Bisoff Cheesecake

Lotus Biscoff Cheesecake

This is truly the most perfect and easy no-bake cheesecake. Lotus Biscoff cheesecake recipe is guaranteed to please. I make it using Biscoff cookie Spread, but feel free to use your favorite brand of any other cookie butter.

No-bake lotus Biscoff cheesecake is a layer of Lotus Biscoff biscuit crust and a layer of cheesecake filling topped with melted Lotus Biscoff spread. This 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!

No-bake lotus Biscoff cheesecake is a layer of Lotus Biscoff biscuit crust and a layer of cheesecake filling topped with melted Lotus Biscoff spread. This is a perfect quick dessert to make.

INGREDIENTS

FOR THE CRUST:

FOR THE FILLING:

For The Topping:

1/2 cup Lotus Biscoff spread- which is basically the remaining of the jar.

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 springpan’s bottom, then press with your hands or a flat-bottomed measuring cup.
  6. Refrigerate while making the filling.

TO MAKE THE FILLING:

  1. In a food processor, beat together the cream cheese and Lotus Biscoff spread until well combined and very smooth.
  2. Add the whipped cream and beat very well.
  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 2 hours.

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, hear the remaining Lotus Biscoff spread (1 cup) for about 50 seconds or until mixture is melted.
  3. Pour the melted Lotus 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. Decorate it with your favorite berries; raspberries is our favorite choice.
  6. Serve cold and enjoy!
This is truly the most perfect and easy no-bake cheesecake.  Lotus Biscoff cheesecake recipe is guaranteed to please. I make it using Biscoff cookie Spread, but feel free to use your favorite brand of any other cookie butter.

Here is another No-Bake easy dessert!


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