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

Lebanese Spinach Stew

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

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

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

How to Make Spinach Stew- Lebanese Spinach and Rice:

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

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

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

Fresh baby spinach from the salt and sweet kitchen.

What to Serve with Lebanese Spinach Stew:

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

How to Store this Spinach Stew- Sabanekh:

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

More Spinach Recipes:

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

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Middle Eastern Spinach Recipe:

Yield: 4-6

Lebanese Spinach Stew

Lebanese spinach and rice/ Spinach and rice recipes healthy.

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

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

Ingredients

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

For pine nuts- if using

Instructions

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

Nutrition Information:

Yield:

6

Serving Size:

1

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

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

Pan Seared Salmon with Garlic Butter

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

The ingredients are simple. 

  • Salmon fillets

  • Salt and pepper 

  • Lemon

  • Olive oil

  • Butter

  • Garlic cloves

  • Parsley leaves

Tips for Making the Best Garlic Butter Pan Seared Salmon:  

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

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

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

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

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

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

WHAT TO SERVE WITH THIS SALMON RECIPE?

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

Fattoush Salad

Tabbouleh Salad

Roasted Chickpea Salad with Lemon Tahini Dressing

Air-Fried French Fries

Air-Fried Zucchini Chips

Lebanese Vermicelli Rice 

How to Store Pan Seared Salmon:

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

Enjoy, everyone!

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The Best Skillet Salmon Recipe

Yield: 3-4

Pan Seared Salmon with Garlic Butter

quick salmon recipe wit a butter garlic sauce.

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

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

Ingredients

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

Instructions

    Start by prepping the ingredients:

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

Cook the Salmon:  

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

Nutrition Information:

Yield:

4

Serving Size:

1

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

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

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

Moghrabieh

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

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

What is Moghrabieh- Mograbieh?

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

What you Need to Make Moghrabieh: 

Lebanese Mograbieh: Pearl couscous.

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

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

Butter: One tablespoon for searing the Lebanese couscous. 

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

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

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

How do you make Chicken Moghrabieh:

Prepare the Chicken: 

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

Prepare the Moghrabieh:

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

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

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

Prepare the Nuts Topping- if using:

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

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

To serve: 

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

How to Store Mograbieh: 

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

More Lebanese Recipes:

Lebanese Chicken and Rice

Chicken Tawook

Lebanese Chicken Shawarma

Lebanese Moussaka- Eggplant chickpea Stew

Lebanese Stuffed Grape Leaves 

Moghrabieh- Isreal couscous recipe.

Moghrabieh Recipe

Yield: 6-8

Moghrabieh

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

Ingredients

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

For moughrabieh

For Almond Topping

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

Instructions

    Prepare the Chicken: 

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

Prepare the Moghrabieh:

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

Prepare the Almond Topping- if using:

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

To serve Mograbieh: 

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

Nutrition Information:

Yield:

8

Serving Size:

1

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

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

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

brownies strawberry topping

Strawberry Chocolate Brownies

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

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

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

What you Need to Make Brownies with Strawberry Topping:

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

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

How to Make Brownies with Strawberries: 

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

brownies with strawberries on top

brownies with strawberries

brownies from scratch

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

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

So worth the wait, though!
brownies strawberry topping
 

Tips for Baking the Best Fudgy Brownies: 

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

More Easy Desserts:

Thin Brown Butter Chocolate Chip Cookies

Coconut Date Bars

Oat and Grain Bars

Milk Pudding- Mahalabia 

How to Make Chocolate Strawberry Brownies: 

Yield: 16

Strawberry Chocolate Brownies

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

Ingredients

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

Instructions

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

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

 
sfouf Lebanese turmeric cake- healthy vegan cake.

Sfouf- Lebanese Cake

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

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

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

Turmeric Cake- Sfouf

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

turmeric cake, turmeric bread.

WHAT DO YOU NEED TO MAKE SFOUF?

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

How to Make Sfouf – Lebanese Turmeric Cake:

(Full recipe with quantities in recipe card below)

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

Souf- Lebanese cake

Frequently asked Questions: 

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

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

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

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

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

    How long does Lebanese Sfouf Cake Keep:

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

More Lebanese Inspired Desserts:

Knafeh

Baklava

Milk Pudding- Mahalabia

Coconut Date Bars

Date Roll Cookies

Yield: 16 servings

Sfouf- Lebanese Cake

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

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

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

Ingredients

Instructions

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

Nutrition Information:

Yield:

16

Serving Size:

1

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

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

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

Lebanese Moussaka- Eggplant chickpea Stew

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

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

What is Lebanese Moussaka Eggpnat?

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

Eggplant in Lebanese Moussaka: 

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

What you Need to Make this Lebanese Moussaka Eggplant Recipe: 

This eggplant Moussaka require a few ingredients, including:

  • Eggplant: Air fried or baked

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

  • Onion

  • Garlic

  • Extra virgin olive oil

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

  • Tomato paste

  • Salt

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

Air Fryer Eggplant for Lebanese Moussaka: 

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

  • Cut into 2 inches cubes.

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

How to Make Roasted Eggplant: 

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

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

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

 Lebanese moussaka eggplants/ maghmour

How to Make Lebanese Moussaka Stew: 

Yield: 6

Lebanese Moussaka- Eggplant chickpea Stew

Lebanese moussaka eggplant.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

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

Instructions

Prepare the Eggplant for Air Frying:

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

Prepare Eggplant Moussaka:

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

Nutrition Information:

Yield:

6

Serving Size:

1

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

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

 

Vegetarian Lebanese Stuffed Zucchini

This Vegetarian Lebanese Stuffed Zucchini is inspired by my traditional Lebanese stuffed zucchini recipe, however this is a plant based version. It is made with short grain rice, parsley, tomatoes and onions, stuffed in hollowed out Lebanese zucchini. These Lebanese Stuffed Zucchini are meat free, low carb, healthy and delicious!

If you are looking for vegan zucchini recipes. you love this Lebanese stuffed zucchini vegetarian style.

If you are a fan of vegetarian stuffed grape leaves and vegetarian stuffed Swiss chard, then you will love this vegetarian Lebanese stuffed zucchini. 

What is Lebanese Zucchini? 

Lebanese Zucchini or squash, also known as Kousa (koosa) in Arabic is a light green, small and wide zucchini. 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. 

What you Need to Make Vegetarian Lebanese Stuffed Zucchini: 

  • Lebanese zucchini

  • Short grain rice

  • Lemon juice

  • Tomatoes

  • Parsley 

  • Fresh mint

  • Onion

  • Salt

  • Olive oil

 

Lebanese stuffed zucchini with rolled grape leaves stuffing.

Lebanese Stuffed Zucchini Vegetarian Style:

Stuffed zucchini can be time consuming, but are really easy to make! After coring the zucchini, chop all the veggies and mix up a tasty tangy filling, stuff it into the hollowed out zucchini and cook them until tender. The stuffing mixture will be overly salty and sour (if you decide to taste), however after stuffing and cooking the final product should come out just right. To hollow out the zucchini, you will need a special  corer (this is what I use). However,  I have found some success using an apple corer or an electric veggie corer

if you are looking for plant based recipes, you will love these vegetarian Lebanese Stuffed zucchini.

Lebanese Stuffed Zucchini for Meal Prep:

These stuffed zucchini are perfect for meal prep! Leftovers keep well for up to 5 days in the fridge. In fact, they taste even better the second and third day. Store in an airtight container and bring to room temperature or warm it in the microwave before eating. These  vegetarian stuffed zucchini are also great because you can stuff the zucchini ahead of time and cook them before you’re ready to eat. They will keep well for up to 3 days in the fridge pre cooking. 

Kousa mahshi stuffed zucchini

More Vegetarian Lebanese Recipes: 

Lebanese Lemon Garlic Chickpeas- Msabaha

Lebanese Red Lentil Soup

Lebanese Ful (Fava Beans)

Chickpea Fatteh- Fattet Hummus

Vegetarian Eggplant Chickpea Fatteh 

Homemade Hummus Recipe

How To Make Vegetarian Stuffed Zucchini

Yield: 12 zucchini

Vegetarian Lebanese Stuffed Zucchini

Stuffed zucchini vegetarian Lebanese

Vegetarian Stuffed Lebanese Zucchini recipe features a tangy mixture of herbs and veggies stuffed in hollowed out zucchini. Perfect for meal prep, a meatless dinner or lunch!

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

Ingredients

  • 12 Lebanese zucchini
  • 1/4 cup short grain rice
  • 1/4 cup lemon juice
  • 3 ripe tomatoes- finely diced
  • 1 bunch parsley leaves- about 2 cups finely chopped
  • 1/2 cup chopped fresh mint (if available) or dried. 
  • 1 medium onion- diced
  • 1 teaspoon salt
  • 3 tablespoons olive oil

Instructions

MAKE THE STUFFING:

In large mixing bowl, combine chopped parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil. Mix well and place in the fridge while you prepare the zucchini.

Core the zucchini:

  1. Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much skin.
  2. Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis as you hollow. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity.

Stuff the Zucchini:

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


Cook the stuffed zucchini:

  1. Arrange the stuffed zucchini 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.
  2. Reduce heat to medium- low, cover the pot and simmer for 60 minutes or until the zucchini is tender and the rice stuffing is fully cooked.
  3. Serve hot or at room temperature and enjoy!

Recommended Products

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

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 103Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 194mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 4g

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

If you’ve tried this healthy Vegetarian 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.  

 
If you are looking for stuffed recipes, you will love this Lebanese stuffed grape leaves. (Ground beef recipes)

Lebanese Stuffed Grape Leaves

These Lebanese Stuffed Grape Leaves are filled with a mixture of ground beef, fresh tomato and rice, then rolled and cooked to perfection. A classic Lebanese dish that’s comfort food at its finest!

If you are looking for stuffed recipes, you will love this Lebanese stuffed grape leaves. (Ground beef recipes)

I love to prepare stuffed veggies such as stuffed cabbage rollsstuffed zucchini and these fabulously delicious Lebanese stuffed grape leaves. Everyone will be asking for seconds when these stuffed grape leaves are on the dinner table!

What are Lebanese Stuffed Grape Leaves- Warak Enab?

Lebanese Stuffed Grape leaves, also known as Warak Enab in Arabic are grape vine leaves stuffed with a spiced beef and rice mixture. Every culture cooks stuffed grape leaves differently as it is also a very popular dish in Turkey- called Dolma  and Greece- called Dolmades. I’ve tried so many different grape leaves recipes, and have yet to meet a recipe that I didn’t love, but this is the recipe I grew up with and love most.  

Grape leaves stuffed Lebanese- Warak enab recipe.

What you Need to Make Lebanese Stuffed Grape Leaves: 

  • Grape Leaves: I Like to use fresh grape leaves, but when not in season, I use jarred grape leave. Orlando brand is my favorite, can be found at Middle Eastern Stores.

  • Fresh tomatoes: Blended on the food processor. 

  • Short grain rice: Soaked and drained. 

  • Lean ground beef : I like more lean beef, but either will work. 

  • Spices: All spice, black pepper and cinnamon. 

  • Butter: Softened.

How to Make Lebanese Stuffed Grape Leaves: 

Start by making 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). Set aside. 

Prepare the grape leaves for stuffing: 

  • Soak and rinse the jarred grape leaves with fresh water to get rid of any preservatives.
  • Spread out your grape leaves on tray with rough side facing upwards, remove their small stems and get ready to roll!

Roll and cook the grape leaves: 

  • Line the bottom of a large pot with potatoes and season with salt and a drizzle of olive oil.
  • Work with one grape leaf at a time, by scooping out one heaping tablespoon of the mixture to the center of the grape leaf; leaving 1 cm gap on each side.

How to stuff grape leaves

  • Fold both short edges first, 1/3rd of the way.

stuffed grape leaves with meat.

  • Then roll the long edge from the top through the end of the leaf. A good grape leaf roll needs to be tight so that it doesn’t break apart during cooking.

rolled grape leaves

Rolled grape leaves recipe.

 

 

 

 

 

 

 

  • Place each rolled grape leaf in the bottom of the prepared pot, over the potatoes and arrange tightly side by side. Repeat the rolling process for the rest of the mixture and place in the pot, you will form a few layers of stuffed grape leaves in the pot. 
  • Add about 5 cups of warm water, just enough to cover the grape leaves, then cover the pot and cook over medium high heat. Bring mixture to a boil. 
  • Reduce heat to medium and simmer for about 25-30 minutes, until most of the water is absorbed and the rice is cooked. 
  • Serve with yogurt and enjoy!

warak enab

Can you Make Lebanese Stuffed Grape Leaves Vegetarian?  

YES! Vegetarian stuffed grape leaves is another favorite Lebanese dish, the stuffing is made with parsley, mint, onion, tomato and rice. You can find the full recipe here

More Lebanese Recipes:

Lebanese Stuffed Zucchini- Kousa

Chicken Tawook

Lebanese Chicken Shawarma

Lebanese Lemon Garlic Chickpeas- Msabaha

Vegetarian Eggplant Chickpea Fatteh  

Yield: 60 grape leaves

Lebanese Stuffed Grape Leaves

Lebanese Stuffed grape leaves also known as warak enab. The best Lebanese recipe!
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

Instructions

    Start by making 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). Set aside. 

    Prepare the grape leaves for stuffing: 

  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!

    Roll and cook the grape leaves: 

    1. Grease the bottom of a large pot with cooking spray.
    2. Work with one grape leaf at a time, by scooping out one heaping tablespoon of the mixture to the center of the grape leaf; leaving 1 cm gap on each side.
    3. Fold both short edges first, 1/3rd of the way.
    4. Then roll the long edge from the top through the end of the leaf. 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 prepared pot, and arrange tightly side by side. Repeat the rolling process for the rest of the mixture and place in the pot, you will form a few layers of stuffed grape leaves in the pot. 
    6. Add about 4-5 cups of warm water, just enough to cover the grape leaves, then cover the pot and cook over medium high heat. Bring mixture to a boil. 
    7. Reduce heat to medium and simmer for about 45 minutes, until most of the water is absorbed and the rice is cooked. 
    8. Serve with yogurt and enjoy!

      Nutrition Information:

      Yield:

      60

      Serving Size:

      1

      Amount Per Serving: Calories: 34Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 226mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 3g

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

      If you’ve tried this healthy Lebanese Stuffed Grape Leaves 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! 

      Air Fryer Chicken Cutlets

      Crispy, golden, delicious Air Fryer Chicken Cutlets is my favorite way to make breaded chicken without all the oil! Air fryer breaded chicken will become your new favorite way to prepare chicken. It requires minimal prep and less than 20 minutes to cook. Serve these air fryer chicken cutlets on their own, in hamburger rolls or over a salad!

      If you are looking for air fryer healthy recipes, then you will love this healthy breaded chicken culets.  

      These Crispy Air Fryer Chicken Cutlets are so crispy on the outside and tender on the inside. Easy to make and perfectly air fried crispy chicken that the whole family can enjoy.

      What is a Chicken Cutlet?

      A chicken cutlet is basically a thin piece of a chicken breast, which usually come pre-sliced thin at your local grocery store.  Chicken cutlets can be easily prepared at home from a whole boneless, skinless chicken breast. Slice each whole chicken breast horizontally from the thick end to the thin end into two equal pieces. Then you simply pound them with a mallet to an even 1/4-inch thickness.  Chicken breast cutlets cook quick and evenly, that’s why they are perfect for air frying!

      Quick Chicken Hack: If slicing your own cutlets, it’s helpful to freeze the chicken breasts for 20-30 minutes before cutting. I find it easier to slice through a slightly frozen piece of chicken or meat. 

      breaded chicken air fryer

      Air Fryer Chicken Cutlets Ingredients:

      There is nothing like a good piece of tender chicken, coated in a flavorful, crunchy outer coating. Welcome air fried breaded chicken! Here is what you’ll need: 

      • Chicken breast cutlets

      • Panko breadcrumbs

      • All purpose flour

      • Egg

      • Garlic powder

      • Black pepper

      • Salt

      • Cooking spray

      Tips for Making Beaded Chicken in an Air Fryer:

      • Pre heat you air fryer before adding the breaded chicken, for about 3 minutes. 
      • Don’t overcrowd the basket. Avoid the temptation of jamming a bunch of chicken pieces into the air fryer basket, this will lead to an unevenly cooked cutlets. 
      • Flip the cutlets halfway through. To ensure they are crispy on both sides. 
      • Generously spray the chicken cutlets with cooking spray, once you place it in the air fryer and once you turn it halfway too. 
      • Don’t overcook your chicken breast: These cutlets cook really quick, overcooking can make them dry. I recommend you check around 7 minutes. 

      if you are looking for air fryer chicken breast recipes, then you will love this breaded chicken cutlet recipe.

      How to Make Breaded Chicken Cutlets in Air Fryer:

      (Full recipe with quantities in recipe card below)

      • Dredge chicken cutlets in flour, beaten egg, then the breadcrumb mixture. 

      • Preheat the air fryer to 390°F and generously Spray the air fryer basket with cooking spray. 
      • In batches transfer chicken cutlets to the air fryer basket. Spray the top of the chicken with cooking spray as well.

      • Cook for 4 minutes on one side then turn it, spray with cooking spray again and cook for another 4 minutes or until golden and cooked through. Cook time will vary depending on the size and thickness of your chicken breasts. (Mine took 8 minutes)
      • Serve and Enjoy!  

      How to bake thin chicken breast:

      If you don’t own an air fryer, you can bake these chicken cutlets instead. Preheat your oven to 400°F and line a baking sheet with parchment paper and generously grease it with cooking spray. Place the chicken onto the prepared baking sheet and spray with cooking oil on top as well. Bake in preheated oven for 15 minutes, then flip the chicken cutlets and bake for 5-8 minutes more, or until golden and cooked through.

      What to serve with breaded air fryer chicken cutlet breast:

      Air fryer chicken breast can be served alongside some roasted veggies to keep it as healthy as possible. They will taste great with some roasted potatoes, over a salad, or with hummus or baba ganoush.

      How to store crispy air fryer chicken?

      These crispy chicken cutlets are best enjoyed fresh. But you can store it in the fridge for 3-5 days. Allow the cutlets to cool off completely on a cooling rack before placing it in an airtight container and storing it in the fridge. 

       

      More Air Fryer Recipes:

      Air-Fried Zucchini Chips

      Air-Fried French Fries

      Air Fried Okra

      Air-Fried Falafel

      Yield: 4 servings

      Air Fryer Chicken Cutlets

      air fryer chicken recipes

      A quick but flavorful recipe to cook breaded chicken breasts in the air fryer in just 20 minutes!

      Prep Time 10 minutes
      Cook Time 16 minutes
      Total Time 26 minutes

      Ingredients

      • 4 chicken breast cutlets
      • 1/2 cup panko breadcrumbs
      • 1/4 cup all purpose flour
      • 1 large egg
      • 1/2 teaspoon garlic powder
      • 1/2 teaspoon black pepper
      • 1/2 teaspoon salt
      • Cooking spray

      Instructions

      1. In a shallow plate, mix the breadcrumbs with garlic powder until well combined.
      2. In another shallow plate, beat the egg with black pepper and salt.
      3. Add flour into a last shallow plate.
      4. Dip the chicken cutlet into the flour, then egg mixture , then breadcrumb mixture. 
      5. Shake off excess breading. Repeat for the remaining chicken.
      6. Spray the air fryer pan with cooking spray.
      7. Place the chicken in the basket of the air fryer, without over crowding the pan. You may need to work in batches.
      8. Cook for 4 minutes on one side then turn it, spray with cooking spray again and cook for another 4 minutes or until golden and cooked through. Cook time will vary depending on the size and thickness of your chicken breasts.
      9. Serve and Enjoy! 

      Recommended Products

      The recommended products below are affiliate products I use and love.

      If you’ve tried this Air Fryer Chicken Cutlets recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me some feedback in the comments below. Those are always so epic and very much appreciated. 

      Thin Brown Butter Chocolate Chip Cookies

      These Thin Brown Butter Chocolate Chip Cookies are so easy to make – No fancy steps, no chill time, just a batch of thin cookies that are crispy and chewy with melty puddles of chocolate.

       

      These Thin Brown Butter Chocolate Chip Cookies are everything a chocolate chip cookie should be! 

      Ingredients to Make Thin Brown Butter Chocolate Chip Cookies

      • Unsalted butter 
      • White sugar
      • Brown sugar
      • Vanilla extract
      • Eggs
      • All purpose flour
      • Baking soda
      • Baking powder
      • Salt
      • Chocolate chips or chocolate chunks

      ultra thin chocolate chip cookies dough

      Tips to Make the Best Thin Brown Butter Chocolate Chip Cookies

      Brown the Butter:

      Butter browns quickly, so don’t leave the stove unattended. The whole process should take about 5 minutes. Let the butter cool down completely before adding to the cookie dough. Melted butter helps the cookies to spread out and become flatter with crisp edges.

      Measure the Flour Correctly:

      The most important part of this recipe is measuring your flour correctly! Flour consistency is what makes these cookies ultra thin and flat. You will only need 2.5 cups of all purpose flour, be sure to use a measuring cup made for dry ingredients, not the glass Pyrex one. The scoop and level method works great for me when measuring my flour, but you can also use the spoon and level method if you prefer. First, I fluff the flour in the container, scoop it out with a measuring cup, then level it with the a butter knife to get rid of excess flour on top of the measuring cup. 

      Sugar:

      Another key trick is using 50:50 granulated sugar and brown sugar which will also help produce thin, flat and chewy cookies. 

      Creaming eggs, butter and sugar:

      I use and electric mixture to cream the eggs, butter and sugar. I like to give this step extra time. I start with fluffing the egg with vanilla for 2 minutes, then I add sugar and cooled down browned butter and mix for another 2-3 minutes or until creamy. 

      Chocolate Chip:

      This recipe calls for 1 1/2 cups, but if you want them to look like the ones in the pictures, you have to sprinkle extra chips on top after shaping them. The more the merrier, basically. 

      Don’t overmix the dough:

      Fold in the dry ingredients until JUST combined. 

      Don’t over bake!

      Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track. As hard as it may be not to try these cookies, you have to be patient and let them rest for about 15 minutes after removing them from the oven.  The additional 15 minutes of rest will allow the under done middle to magically set up. 

      Are you looking for the best no chill chocolate chip cookies recipe that is thin and chewy? Look no further, these brown butter chocolate chip cookies are everything a chocolate chip cookie should be!

      Looking for more cookie recipes? Here are some:

      Chocolate Dipped Heart Cookies

      Date Roll Cookies

      Chewy Chocolate Chip Cookies

      Melting Moments Cookies 

      Jam-Filled Cookies

      Brown butter chocolate chip cookies.

      How to Make Thin Brown Butter Chocolate Chip Cookies: 

      Yield: 30 Cookies

      Thin Brown Butter Chocolate Chip Cookies

      Thin Chocolate Chip Cookies.
      This Thin Brown Butter Chocolate Chip Cookies is perfect easy everyday chocolate chip cookie recipe- No fancy steps, no chill time, just a batch of thin cookies that are crispy and chewy with melty little puddles of chocolate chips. 
      Prep Time 30 minutes
      Cook Time 18 minutes
      Additional Time 1 minute
      Total Time 49 minutes

      Ingredients

      Instructions

      1. Brown the butter: Cut butter into pieces, place in a large skillet over medium heat. Stir the butter the entire time. Once melted, the butter will begin to foam and sizzle, keep stirring until it turns golden brown- The whole process from start will take 5 minutes. Let the browned butter cool down completely before adding to the cookie dough. Pouring into a glass cup will help it cool faster.
      2. Preheat the oven to 350 degrees and grease a baking sheet with baking spray.
      3. In a large bowl, whisk flour, baking powder, baking soda and salt very well.
      4. With a hand mixer or a stand mixer fitted with a paddle attachment, beat the eggs and vanilla extract until bubbly.
      5. Add white and brown sugar and beat for another two minutes, until creamy.
      6. Add cooled browned butter and beat for another two minutes.
      7. Fold in flour, baking powder, baking soda and salt mixture with a rubber spoon just until combined.
      8. Mix in the chocolate chips or chunks (or both).
      9. Scoop or roll your cookie dough into 3 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
      10. Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
      11. Remove from the oven and let the cookies rest for at least 15 minutes.
      12. . Repeat the same process for the rest of the dough.
      13. Sprinkle lightly with coarse flake sea salt if you'd like and enjoy!

      Nutrition Information:

      Yield:

      30

      Serving Size:

      1

      Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 102mgCarbohydrates: 26gFiber: 1gSugar: 18gProtein: 2g

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

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

       

      Balila recipe or msabaha

      Lebanese Lemon Garlic Chickpeas- Msabaha

      Lebanese Lemon Garlic Chickpeas, also known as Msabaha or Balila recipe is bursting with flavorful hints of lemon and packed with protein. This Lebanese side dish, which can also served as breakfast is vegan and gluten free, but mostly just delicious!

      msabaha recipe or Balila recipe chickpeas.

      Lebanese Lemon  Garlic Chickpeas is so easy to make and comes together fast. I love cooking with chickpeas and have included many quick recipes on the blog that use chickpeas including; Chickpea Fatteh- Fattet Hummus, Eggplant Chickpea Fatteh,  Hummus Recipe, and Roasted Chickpea Salad

      What is Msabaha?

      Msabaha, Msabbaha or Musabaha literary translates to swimming in Arabic, I’m going to assume that this is because of how the chickpeas float in the lemon garlic and olive oil dressing. But don’t take my word for it. Msabaha is popular Lebanese chickpea breakfast that is similar to Lebanese Ful (Fava Beans), often served together, but with chickpeas instead of fava beans. 

      Vegan salad- Vegan Lemon Garlic Salad.

      What you’ll Need for this Lebanese Msabaha Chickpea Recipe: 

      • Fresh parsley
      • Olive oil
      • Chickpeas. 
      • Lemon Juice.
      • Salt.
      • Garlic.

      If you are looking for gluten free recipe or Lebanese recipes, you will love this vegan lemon garlic chickpea dish.

      Leftover Lemon Garlic Chickpeas is great for meal prep because it keeps really well in the refrigerator for a couple of days. In fact it only gets better as the flavors of lemon juice, garlic and olive oil meld in the refrigerator. To store, place in an airtight container. warm it for a few seconds in the microwave just before serving. 

      msabaha- musabaha- msabahha- Balila recipe.

      More Vegetarian Lebanese Recipes:

      Lebanese Chickpea Fatteh

      Hummus Recipe

      Air-Fried Falafel

      Chickpea Salad

      Mujadara

      Lebanese Red Lentil Soup

      Red Lentil Mujadara

      Vegetarian Lebanese Stuffed Zucchini 

      How to Make Lemon Garlic Chickpeas-Lebanese Msabaha:

      Yield: 3-4

      Lebanese Lemon Garlic Chickpeas- Msabaha

      If you are looking for vegan chickpea recipes, you will love this Lebanese Msabaha recipe, also known as balila recipe. This Lemon Garlic chickpea dish is vegan, gluten free and delicious.
      Lebanese Lemon Garlic Chickpeas, also known as Msabaha is bursting with flavorful hints of lemon and packed with protein. It is vegan and gluten free, but mostly just delicious!
      Prep Time 10 minutes
      Cook Time 5 minutes
      Total Time 15 minutes

      Ingredients

      • 3 15 oz canned chickpeas
      • 1 teaspoon salt
      • 1/4 cup olive oil
      • 1/4 cup lemon juice
      • 2 garlic cloves- crushed
      • 1/2 cup parsley- chopped

      Instructions

      1. Rinse your canned chickpeas with cold water and drain, to remove excess salt .
      2. Place rinsed and drained chickpeas in a large saucepan over medium heat, and add 1/2 cup of water.
      3. Bring mixture to a boil and remove from heat.
      4. Prepare the lemon dressing: In a small bowl, whisk crushed garlic, salt, lemon juice and olive oil together.
      5. Drizzle the dressing over the warm chickpeas and mix well.
      6. Taste and adjust salt/sour.
      7. Top with Chopped parsley.
      8. Serve with pita bread and radishes if you'd like.
      9. Enjoy!

      If you like this healthy vegan Lebanese Chickpeas  recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate it! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for more great recipes!

       

      Chocolate Dipped Heart Cookies

      Chocolate Dipped Heart Cookies are made with a simple cut out sugar cookie, dipped in chocolate and sprinkled with Valentine’s mix sprinkles.  These heart shaped shortbread cookies are the perfect Valentine’s Day dessert and a fun snack that is great for classroom parties or for packaging up and giving as gifts!

      If you are looking for valentines cookies, you will love these heart cookies dipped in chocolate. This is a perfect valentines cookies for kids too!You may be wondering why I am sharing a Valentine’s day cookies recipe and it is not even February yet. Apparently, to be a good blogger, I have to share holiday recipes months in advance to give the post a better chance of being seen by more people.  I don’t want you think that I have my life so well put together that I’m already planning Valentine’s Day. 

      valentines day cookies for kids

      What you Need to Make these heart cookies: 

      (Full ingredients with quantities in recipe card below)

      The Cookie Base in these Chocolate Dipped Heart Cookies

      The sugar cookie dough for this recipe is one I’ve used a couple times on the blog, and is one of my favorites. I’ve adapted it to a couple of recipes; Jam-Filled Cookies and Apricot Jam Tart.

      It’s easy to make, rolls out smoothly, holds its shape perfectly and does not spread while baking. It is delicious plain, but dipping in chocolate makes them irresistible. 

      the best sugar cookies recipe

      How to Make Chocolate Dipped shortbread Cookies:

      ( Full recipe with quantities in recipe card below)

      • In a large bowl, whisk the eggs, lemon zest and vanilla very well. 
      • Add sugar and whisk some more. 
      • Add softened butter, flour and baking powder and fold until the dough comes together. 
      • Knead the dough with your hands. I mix just until dough feels smooth and no longer sticks to my hands (if after mixing, the dough is still too sticky for you, sprinkle a tiny bit of flour and mix some more). 
      • Shape the the dough into a ball, cover with plastic wrap and place in the fridge for 30 minutes.

      pastry crust

      • Preheat oven to 375°F and generously grease a baking sheet with baking spray and set aside. 
      • Remove dough from fridge, roll on a lightly floured flat surface to desired thickness (mine were about 1/4 inch thick), cut out cookies using a heart shaped cookie cutter.

      Sugar cookies

      • Place cookies on prepared greased baking tray. 
      • Bake for 6 to 8 minutes, depending on the size and thickness of your cookies. Remove from oven when slightly brown on the edges. These cookies are pale in color. 
      • Allow the cookies to cool completely before dipping in chocolate. 
      • Melt chocolate chips (or chocolate of your choice) in a microwave safe bowl at 15 second increments, stirring in between, until smooth (mine took 1.5 minutes to melt in the microwave). 

      melted chocolate

      • Once chocolate is melted, line a cookie sheet with wax paper and, firmly holding onto one side of each cookie, dip the other half side into the chocolate.
      • Immediately after dipping, place on wax paper lined cookie sheet (chocolate side up) and immediately sprinkle with sprinkles.  Repeat, until all cookies are dipped with chocolate.

      valentines cookies

      • Allow chocolate to harden before serving.
      • Enjoy!

      The perfect valentines day cookies recipe, these chocolate covered cookies are so easy to make.

      More Chocolate Related Recipes?

      Almond Chocolate Covered Dates

      Chewy Chocolate Chip Cookies

      Chocolate Cake

      No-Bake Chocolate Biscuit Cake

      Yield: 30 cookies

      Chocolate Dipped Heart Cookies

      Chocolate dipped sugar cookies, perfect valentines day dessert.

      Are you looking for the best Valentine's day cookies to give to your loved ones? If so, you will love these chocolate dipped heart cookies idea!

      Prep Time 20 minutes
      Cook Time 20 minutes
      Total Time 40 minutes

      Ingredients

      • 2 eggs
      • 1 whole lemon zest
      • 1 teaspoon vanilla extract
      • 2.5 cups flour
      • 1 cup sugar
      • 2 tsp baking powder
      • 1/2 cup softened butter(1 stick)- at room temperature
      • 1 cup semi-sweet  chocolate chips
      • 1 teaspoon vegetable or canola oil
      • Heart shape cookie cutter
      • Valentines sprinkle mix

      Instructions

        1. In a small bowl mix flour and baking powder well and set aside.
        2. In a large bowl, whisk the eggs, lemon zest and vanilla very well. 
        3. Add sugar and whisk some more. 
        4. Add softened butter, flour and baking powder mixture and fold until the dough comes together. 
        5. Knead the dough with your hands. I mix just until dough feels smooth and no longer sticks to my hands (if after mixing, the dough is still too sticky for you, sprinkle a tiny bit of flour and mix some more). 
        6. Shape the the dough into a ball, cover with plastic wrap and place in the fridge for 30 minutes.
        7. Preheat oven to 375°F and generously grease a baking sheet with baking spray and set aside. 
        8. Remove dough from fridge, roll on a lightly floured flat surface to desired thickness (mine were about 1/4 inch thick), cut out cookies using a heart shaped cookie cutter.
        9. Place cookies on prepared greased baking tray. 
        10. Bake for 6 to 8 minutes, depending on the size and thickness of your cookies. Remove from oven when slightly brown on the edges. These cookies are pale in color.
        11. Allow the cookies to cool completely before dipping in chocolate. 
        12. Add chocolate chips (or chocolate of your choice) and vegetable oil in a microwave safe bowl and melt at 15 second increments, stirring in between, until smooth (mine took 1.5 minutes to melt in the microwave). 
        13. Once chocolate is melted, line a cookie sheet with wax paper and, firmly holding onto one side of each cookie, dip the other half side into the chocolate.
        14. Immediately after dipping, place on wax paper lined cookie sheet (chocolate side up) and immediately sprinkle with sprinkles.  Repeat, until all cookies are dipped with chocolate.
        15. Allow chocolate to harden before serving.
        16. Enjoy!

      Nutrition Information:

      Yield:

      34

      Serving Size:

      1

      Amount Per Serving: Calories: 89Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 57mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 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.

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

       

      Chickpea fatteh recipe or fattet hummus.

      Chickpea Fatteh- Fattet Hummus

      This Lebanese Fattet Hummus dish is so easy to make, with just a few basic ingredients including chickpeas, pita bread, yogurt, garlic, olive oil and slivered almonds or pine nuts. 

      Chickpea fatteh recipe or fattet hummus.

      In this simple Fattet Hummus Recipe, toasted pita bread is topped with cooked chickpea and a tangy creamy yogurt sauce then garnished with fried slivered almonds, or pine nuts and parsley. Lebanese Fatteh, also a poular dish around many Middle Eastern cultures, is usually served for breakfast or brunch, but could also make for a prefect light lunch/dinner or a vegetarian side dish. You can feel free to use any plant-based yogurt to make this recipe vegan. 

      What is Fatteh? 

      The word “Fatteh” translates to “crumbs” in the Arabic language. In Fatteh, bread is toasted or fried and then broken up into small pieces, and that’s where the word Fatteh comes from – at least that’s what I think. There are many different versions to Lebanese Fatteh, including this eggplant chickpea Fatteh. 

      Chickpeas in Fattet Hummus: 

      In this recipe you will need 1 1/2 cups of cooked chickpeas, I usually use canned chickpeas to save time.  To make it with dry chickpeas, you will need 3/4 of a cup dry chickpeas soaked over night in water, then cooked the second day until tender. 

      How to Make Lebanese Fattet Hummus Recipe: 

      • Prepare the chickpeas: wash and rinse your can of chickpeas and set aside. 
      • Prepare pita bread:
        •  Preheat oven to 350 F.
        • Using scissors, cut a loaf of pita bread into bite size squares. Place on a greased baking sheet and bake for 6-8 minutes or until golden brown. 

      pita bread

      • Prepare yogurt sauce:
        • In a small bowl, add crushed garlic, salt, whole plain yogurt and a few tablespoons of warm water.
        • Whisk well until they become creamy. 

      fattet hummus recipe

      Lebanese yogurt sauce for fatteh

      • Prepare almonds:
        • In a small saucepan over medium heat, heat olive and add slivered almonds. 
        • Cook for  5-8 minutes or until golden brown, mixing frequently. 

      slivered almonds

      • Layer your Fatteh in  a large serving plate:
      • Start with a layer of toasted pita bread pieces.

      toasted pita bread

      • Add a layer of chickpeas.

      chickpea recipes

      • Top with a layer of the garlic yogurt sauce. 

      vegetarian fatteh

      • Add the fried slivered almonds.

      fatteh recipe

      • Garnish with parsley if you’d like. 

      Chickpea fatteh recipe/ Lebanese fattet hummus

      • Serve immediately and enjoy!

      How to Serve Chickpea Fatteh:

      Chickpea Fatteh is best served right away, because the toasted pita bread tends to get soggy when mixed with the yogurt sauce. However, if you like to make it ahead of time, you can. Layer everything together except the toasted pita bread, and just add it on top of your plate when you’re ready to eat. 

      Fatteh Lebanese/ Fatteh hummus/ fatteh recipe chickpeas/ Lebanese recipes.

      More Lebanese Recipes: 

      Lebanese Chicken Shawarma

      Lebanese Red Lentil Soup

      Lebanese Ful (Fava Beans)

      Lebanese Chicken and Rice

      Yield: 2

      Chickpea Fatteh- Fattet Hummus

      Lebanese Fatteh with chickpea.

      Fattet Hummus- A traditional vegetarian Lebanese dish made with chickpeas, yogurt sauce and pita bread.

      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes

      Ingredients

      Instructions

        1. Wash and rinse your chickpea can and set aside. 
        2. Preheat oven to 350 F. Using scissors, cut about 2 cups of pita bread into bite size squares, place on a greased baking sheet and bake to 6-8 minutes or until golden brown. Set aside.
        3. In a small bowl, add crushed garlic clove, yogurt, salt and warm water and whisk well until well blended and creamy. Set aside.
        4. In a small saucepan over medium heat, heat 1 tablespoon olive and add slivered almonds. Cook for  3-4 minutes or until golden brown. Set aside.
        5. Assemble your chickpea Fatteh: In a large serving plate, add a layer of toasted pita bread pieces, followed by a layer of chickpeas, the a layer of the yogurt sauce, and top with golden almonds and fresh parsley.
        6. Serve immediately and enjoy!

      Nutrition Information:

      Yield:

      2

      Serving Size:

      1

      Amount Per Serving: Calories: 445Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 7mgSodium: 668mgCarbohydrates: 94gFiber: 19gSugar: 19gProtein: 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.

      If you like this healthy Lebanese Chickpea Fatteh recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate it and leave a comment! You can also FOLLOW ME on FACEBOOKINSTAGRAM and PINTEREST for more great recipes!

       
      Chicken shawarma recipe Lebanese street food.

      Lebanese Chicken Shawarma

      This Lebanese Chicken Shawarma is cooked on the stove top and is incredibly flavorful! The secret is in the authentic simple chicken marinade! 

      Chicken shawarma recipe Lebanese street food.

      Chicken shawarma is one of my absolute favorite Middle Eastern street foods.

      What is Shawarma? 

      Shawarma is a popular Middle Eastern street food that is made with very thin slices of meat, stacked in a cone-like shape, and roasted on a slowly-turning vertical spit. These thin slices of meat are then shaved and served on pita bread wraps. Shawarma can be made with lamb, beef or chicken. 

      Shawarma Spices: 

      Chicken shawarma spices can be found pre-mixed at any Middle Eastern grocery store or online, but is also very simple to make at home. You will need; garlic power, cardamom, black pepper, paprika, cumin, cinnamon, sumac (if available) and salt.

      Chicken Shawarma Marinade: 

      The marinade for this shawarma recipe is made with all the chicken shawarma spices mixed well together with olive oil and apple cider or lemon juice before adding and coating the chicken strips. It is always a good idea to let the chicken marinade for at least an hour and up to 24 hours in the fridge. This will help add flavor and results in the most tender chicken. 

      Lebanese Chicken shawarma recipe with the best chicken marinade.

      How to Make Lebanese Chicken Shawarma:

      Although this chicken shawarma recipe is not roasted on a spit like the restaurant style ones, I find that cooking the chicken on the stove top using a non-stick grill pan is a perfect alternative. 

        • Cut the chicken into thin strips and set aside. 
        • In a large bowl, add the marinade ingredients : olive oil, apple cider vinegar, garlic powder, salt, black pepper, cardamom, paprika, cumin, sumac and cinnamon; and whisk well to combine. 
        • Add the chicken strips into the marinade and stir well until all the chicken are  evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
      • Chicken shawarma marinade.  
        • Place your grill skillet or any heavy based pan on medium high heat, add and the chicken in a single layer (make sure not to overcrowd the pan).
      •  
        • Cook on one side for about 5-8 minutes, using a pair of tongs flip the chicken and cook for another 5-8 minutes or until cooked through. 

      • What do you Eat with Chicken Shawarma:

      • The best way to serve chicken shawarma as a street style pita shawarma. We love ours wrapped in a pita bread and a spread of a garlic mayo sauce (I’ve included the recipe below),  topped with tomatoes, lettuce, cucumbers, pickles, and some air fried fries, then toasted on a Penini maker

      To Make the Garlic Mayo Sauce for Homemade Shawarma: 

      We prefer garlic mayo as a chicken shawarma sauce, but you can feel free to use Tahini sauce if you’d like. 

      In a small bowl, add 1 crushed garlic clove, a pinch of salt, add 1 cup of mayo and mix well until combined. 

      Shawarma chicken Lebanese street food. This chicken shawarma marinade is to die for!

      Looking for More Lebanese Dishes: 

      Chicken Tawook

      Lebanese Chicken and Rice

      Tabbouleh Salad Recipe

      Fattoush Salad

      How to Make Chicken Shawarma at Home?

      Yield: 4-6

      Lebanese Chicken Shawarma

      How to make authentic chicken shawarma.
      Prep Time 10 minutes
      Cook Time 12 minutes
      Total Time 22 minutes

      Ingredients

      • 2 lb chicken breast tenderloins. 

      Marinade

      • 1/4 cup olive oil 
      • 1 teaspoon ground cardamom
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon ground cumin
      • 1/2 teaspoon sumac- if available 
      • 3 tablespoons apple cider vinegar or lemon juice
      • 1-2 teaspoons salt
      • 1/2 teaspoon ground paprika 
      • 1/2 teaspoon ground black pepper
      • 1 teaspoon garlic powder

      Instructions

        1. Cut the chicken into thin strips and set aside. 
        2. In a large bowl, add the marinade ingredients : olive oil, apple cider vinegar, garlic powder, salt, cardamom, paprika, cumin, sumac and cinnamon; and whisk well to combine. 
        3. Add the chicken strips into the marinade and stir well until all the chicken are  evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
        4. Place your grill skillet or any heavy based pan on medium high heat, add and the chicken in a single layer (make sure not to overcrowd the pan).
        5. Cook on one side for about 5-8 minutes, using a pair of tongs flip the chicken and cook for another 5-8 minutes or until cooked through. 
        6. Serve with rice or in a pita with tomatoes, lettuce, cucumbers, pickles, air fried fries and garlic sauce, mayonnaise or tahini sauce.
        7. Enjoy!

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

       

      Lebanese butter cookies melt in your mouth recipe.

      Melting Moments Cookies

      Melting Moments Cookies- Exactly as the name implies. Delicious fluffy butter cookies that melt in your mouth.

      melting moments cookies/ melting moments biscuits

      Melting Moments Butter Cookies:

      These cookies are also known as cornstarch cookies, because they have more cornstarch than flour in them. In this recipe, each pair of melting moments cookies are glued together with a drop of honey. This step is optional, but I love the way they look when bonded  together- my boys call them snowman cookies. 

      Lebanese butter cookies/ melting moments cookies

      These Melting Moments cookies bring back memories, because they were one my favorite sweets growing up . They are called “Fakhouri” in Arabic. My mom would make them around the holidays.

      If  you are looking for an alternative to cookie-cutter-cookies, try making Melting Moments- they’re easy to prepare and make a great holiday treat!

      Ingredients To Make Melting Moments Cookies:

      You’ll ONLY need 7 ingredients to make these butter cookies. You can find my recipe card at the bottom of this post for the complete list with exact quantities.

      • Unsalted butter: You’ll want the butter to be completely melted but cooled down a little. Add to a microwave-safe bowl and heat until the butter is melted. Let cool for 5 minutes before using. 
      • Powdered sugar: instead of granulated sugar makes for a more smooth and soft cookie.
      • Cornstarch or corn flour: The magic ingredient and what gives these cookies the melt-in-your-mouth texture. 
      • All purpose flour
      • Baking Powder
      • Egg: 1 egg.
      • Vanilla extract

      How to Make Melting Moments cookies: 

      • Whisk the eggs with vanilla extract
      • Add and cream in the melted Butter 
      • Add powdered sugar, flour and cornstarch, baking powder and mix.
      • Mix well until the dough no longer sticks to your hands. 

      • Roll the dough into small 0.5 oz balls (they are tiny!)

      • Place them onto a baking sheet lined with parchment paper or a silicone mat.

      • Bake for about 12 minutes  or until the edges just begin to slightly brown.
      • Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
      • Glue each pair of cookies with a drop of honey if you like, and place them on serving plate. 
      • Enjoy!

      Butter cookies melt in your mouth recipe.

      TOOLS USED FOR THIS RECIPE

      Here are a few useful tools I used to make these corn starch cookies:

      More Cookies? 

      Chewy Chocolate Chip Cookies

      Date Roll Cookies

      Jam-Filled Cookies 

      Yield: 50 cookies

      Melting Moments Cookies

      Are you looking for a great butter cookies recipe, you will love those melting moments cookies!
      Prep Time 15 minutes
      Cook Time 12 minutes
      Total Time 27 minutes

      Ingredients

      • 1 cup unsalted butter, melted
      • 2 teaspoons vanilla extract
      • 3/4 cup powdered sugar
      • 1 and 1/2 cups cornstarch
      • 1 cup all-purpose flour
      • Honey- for bonding cookies together (optional)
      • 1 1/2 baking powder

      Instructions

        1. Preheat the oven to 350 F. Line a baking tray with parchment paper or a silicone mat, and set aside.
        2. In a large mixing bowl, whisk together the egg and vanilla extract.
        3. Add and cream in melted butter.
        4. Add powdered sugar, corn starch, all purpose flour, baking powder and mix with your hands until well combined and the dough no longer sticks to your hands.
        5. Roll the dough into small 0.5oz balls, and place them onto the prepared baking tray.
        6. Bake for about 12 or until the edges just begin to slightly brown. They are a pale cookie.
        7. Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
        8. Glue each pair of cookies with a drop of honey if you like, and place them on serving plate. 
        9. Enjoy!

      Notes

      Storing and freezing:

      These cookies will stay fresh in an airtight container at room temperature for up to 2 weeks. They also freeze well for up to 3 months in an airtight freezer container. However, I personally prefer freshly bakes goodies! So I usually freeze the cookie dough instead, thaw overnight in the fridge before baking.  

      Nutrition Information:

      Yield:

      50

      Serving Size:

      1

      Amount Per Serving: Calories: 55Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 1mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 0g

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

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

       


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