Lebanese Makloubeh

Makloubeh

Makloubeh– also known as Makloubi, Maqlooba, Maqluba, or Maqlouba is a popular dish in Lebanese and Middle Eastern cuisine. Makloubeh translates to “upside down” in Arabic because it combines layers of stewed beef, roasted eggplants, tomatoes and rice, cooked to perfection and then flipped directly from the pot onto a serving plate and topped with toasted nuts.

Lebanese Makloubeh

MAKLOUBEH – MAQLUBA- MIDDLE EASTERN UPSIDE DOWN RICE 

The process of cooking makloubeh is so exciting! Between preparing the ingredients for assembly, to layering the dish, to cooking, and then the big reveal- The moment you flip the pot of Makloubeh.

Even if you flip it and it doesn’t stand, you’re still in for a treat!

Ingredients to Make this Upside Down Rice Dish:

(Scroll all the way down to get full recipe with exact measurements, below you will find helpful pictures and tips)

Meat: I use top sirloin beef, cut into chunks in this recipe, you can also use lamb chunks if you prefer. Just make sure they’re boiled until tender before assembling your makloubeh. Reserve the meat broth for cooking the rice.

Rice: Basmati rice works best for this dish, because they cook quick.

Eggplants: the star of this dish. You will need two medium sized eggplants, one cut long side and will cover the rice, and the other one cut into round circle and is used in layering the makloubeh.

Tomatoes: for extra flavor and color.

Middle Eastern spices: such as ground all spice, ground cinnamon and black pepper.

Nuts: Roasted with little olive oil to garnish the makloubeh – optional.

Makloubeh

How to make Maqloubeh:

Wash, rinse and season your rice: Wash and rinse your rice very well, until the water runs almost clear. Drain it and add spices and salt and mix well until all the rice is coated.

maqloubeh rice

Prepare the eggplant for roasting: You will need two large eggplant: one sliced length-wise and the other sliced into circles (in cross-section). Arrange them on 2 baking sheets, drizzle with oil oil and salt, then bake them at 450F for 30 minutes, flipping half way through.

roasted eggplants
roasted eggplant

Meanwhile, cook the meat.  Sear the meat in olive oil, then add water, and cook until tender.

beef

After the meat has cooked, remove and set aside. Strain the beef stock and reserve for cooking the rice later.

Now you can assemble the makloubeh. In a medium size pot coated olive oil cooking; start by adding 3 round tomato slices to the center of the pot. Then arrange the long side eggplants in the center over the tomatoes and let the eggplants come up the side of the pan a little. So when you flip the pan later, the long side eggplants will be wrapped around the rice.

Now, add a layer of the cooked beef, followed by a layer of the round roasted eggplant.

maqluba

Arrange a layer of the rest of the tomato slices, and top it with the spiced rice.

Finally, pour the reserved stock on top until it just barely covers the rice.

maqluba

Cook the maqluba on medium high heat and bring it to a boil. Then cover it and reduce the heat to low. Simmer for 40-50 minutes, until rice is cooked through and water is gone.

Turn off the heat and allow the maqluba to rest for a few minutes before flipping. Then, using a flat tray with slightly raised edges, place it on top of the pot and using both hands to flip it over onto the tray. Keep the pot in place upside down for a few minutes to allow gravity to do the work. This will help keep the maqluba in shape. Then slowly start raising the pot to release the makloubeh. That’s it!

Just before serving, l also like to garnish with some fried cashews or almonds for extra crunch, but this step in optional.

makloubeh

Tips for making Maqloubeh:

  • I used a 5 quart non stick pot, similar to this one. Which was perfect for the measurements in recipe below.
  • Reserve the beef stock and use it to cook the rice, if the stock is not enough, add a little extra water. The liquid should just barely cover the rice.
  • Pouring beef stock – when pouring the stock in, do it gently. The rice layer shouldn’t be disturbed and should remain even. 
  • Serving platter– this should bigger than the pot, to make the flipping process easier.

What to Serve with Makloubeh:

Makloubeh is best served with a side of fresh salad, try fattoush or plain yogurt.

If you like this Lebanese Makloubeh 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 #thesaltandsweetkitchen on my Instagram page! 

Yield: 6

Makloubeh

Lebanese Makloubeh
Makloubeh translates to “upside down” in Arabic because it combines layers of stewed beef, roasted eggplants, tomatoes and rice, cooked to perfection and then flipped directly from the pot onto a serving plate and topped with toasted nuts.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients

For Beef:

  • 1 lb to sirloin meat- cut into bite size chunks
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon all spice
  • 1 teaspoon black pepper
  • 4 cups water

For the Rice:

  • 2 cups Basmati rice
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1.5 teaspoons ground all spice

For the eggplants

  • 2 large eggplants
  • 4 tablespoons olive oil- divided
  • Salt

Other:

  • 2 tomatoes- cut into round slices
  • 2.5-3 cups reserved beef stock
  • 1/2 cup raw cashews or almonds- roasted with few tablespoon of olive oil- optional

Instructions

  1. Wash, rinse and season your rice: Wash and rinse your rice very well, until the water runs almost clear. Add spices and salt and mix well until all the rice is coated.
  2. Prepare the eggplant for roasting: You will need two large eggplant: one sliced length-wise and the other sliced into circles (in cross-section). Arrange them on 2 baking sheets, drizzle with oil oil and salt, then bake them at 450F for 30 minutes, flipping half way through.
  3. Cook the meat: In a medium non stick pot, heat olive oil over medium heat and add the meat chunks, salt and spices. Sear well for about 10 minutes. Add water, bring to a boil, then reduce heat to medium- low, cover the pot and simmer for 3 minutes or until beef is tender. Strain the beef stock and reserve for cooking the rice later.
  4. Assemble the makloubeh: Start by spraying the bottom of the pot with olive oil spray.
  5. Add 3 round tomato slices centered in the middle of the pot.
  6. Then arrange the length-wise eggplants in the center over the tomatoes and let the eggplants come up the side of the pan a little. So when you flip the pan later, the long side eggplants will be wrapped around the rice cake.
  7. Add a layer of the cooked beef, covering the 3 tomato slices and some of the eggplants. Followed by a layer of the round slices of roasted eggplant, the rest of the tomato slices, then the spiced rice.
  8. Pour the reserved stock just until it covers the rice. Pat down the rice so it's even.
  9. Place the pot on medium high heat and bring to a boil- 5 - 8 minutes.
  10. Reduce heat to medium low, cover the pot and cook for 40-50 minutes, until rice is cooked through.
  11. Allow maqluba to rest for 10 minutes before flipping and serving.
  12. Place a flat serving plate with slightly raised edges, on top of the pot and using both hands to flip the pot over onto the plate. Keep the pot in place upside down for a few minutes to allow gravity to do the work. This will help keep the maqluba in shape.
  13. Then slowly start raising the pot to release the formed makloubeh.
  14. Garnish with roasted cashews if using and enjoy!

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 418Total Fat: 35gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 87mgSodium: 464mgCarbohydrates: 43gFiber: 7gSugar: 10gProtein: 37g

    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.

    no bake strawberry tart

    No Bake Strawberry Tart

    This No Bake Strawberry Tart recipe is one of the best, easy desserts out there! Crushed crackers are formed into a crust filled with a layer of subtly sweet pastry cream filling and a layer of whipped cream, and topped with fresh strawberries. This no bake tart recipe is simple, satisfying, and filled with so many fresh flavors. 

    no bake strawberry tart

    No Bake Strawberry Tart

    This No Bake Strawberry Tart recipe is easily adaptable to whatever your favorite fruits of the season are. You could go all-strawberry like I did or make a mixed berry tart, using raspberries, blueberries, and blackberries. You could even use kiwi slices, which I have tried before and loved. Whatever you like, throw it on top!

    Making this no bake fruit tart in a spring form pan or removable bottom tart pan makes it look impressive. However, it can certainly be made in a pie dish if you’d rather.

    cream pastry tart

    Ingredients in No Bake Strawberry Tart:

    “Recipe card at the bottom on this page.”

    Pastry Cream: also called crème pâtissier, made by heating milk, sugar, an egg, flour, vanilla extract and a dash of lemon zest, until is a rich, thick, and creamy custard like pudding forms.

    Whipped Cream: I use store bought whipped cream like cool whip in this recipe to save time, but you can make your own from powdered whipped cream, powdered sugar and milk.

    Biscuits: crushed plain biscuits such as Maria cookies, crushed in a food processor to form the base of the no bake tart.

    Butter: Melted and unsalted butter mixed with the crushed cookies to help the tart base hold shape.

    no bake pastry cream tart

    HOW TO MAKE NO-BAKE CHEESECAKE

    Step 1

    Make the Graham Cracker Crust: Using a food processor, pulse the cookies into fine crumbs. Transfer to a medium size bowl, pour melted butter and mix well. Then, press the crumbs into the bottom of a spring form or tart pan and chill in the freezer for about 20 minutes to help solidify it before putting the filling in.

    tart crust
    crust

    Step 2

    Make the Cream Pastry Filling: In a medium non-stick pot over medium heat, add milk, flour, sugar, whisked egg, salt, vanilla and lemon zest. mix to combine and continue stirring constantly to avoid the mixture from sticking to the bottom of the pan. Bring to a low boil, reduce heat to low and simmer for another 5 minutes.

    pastry cream

    Step 3

     Transfer cream pastry filling while still hot into cooled crust, loosely cover and chill 1 hour or until filling is set.

    Step 4

    Once it’s chilled, top it with a layer of whipped cream and decorate with fresh strawberries.

    no bake tart

    Step 5

    Remove the outer ring of the tart pan and place the tart onto a serving platter; serve and enjoy!

    No bake Strawberry Tart

    How to Store this No Bake Strawberry Tart:

    This tart will keep, covered well, for up to 4 days in the fridge.

    Looking for More No Bake Desserts? Here are some!

    No Bake Jello Cheesecake

    No-Bake Biscoff Truffles

    Lotus Biscoff Cheesecake

    Banoffee Pie

    No-Bake Cream Pie

    If you like this No Bake Strawberry Tart 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

    No Bake Tart

    Yield: 8

    No Bake Strawberry Tart

    no bake pastry cream tart

    This No Bake Strawberry Tart recipe is one of the best, easy desserts out there! Crushed crackers are formed into a crust filled with a layer of subtly sweet pastry cream filling and a layer of whipped cream, and topped with fresh strawberries.

    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes

    Ingredients

    For the Crust:

    • 1/2 cup unsalted butter- melted
    • 7 oz maria cookies

    For the Cream Pastry:

    Other:

    • 2 cups whipped cream
    • 1 cup fresh strawberries

    Instructions

    1. Lightly coat a 9- inch springform pan with nonstick spray and line it with a rounded parchment paper. Set aside.
    2. Using a food processor, pulse the crackers into fine crumbs.
    3. Transfer to a medium size bowl, pour melted butter and mix well. 
    4. Evenly spread the crumb mixture to the prepared spring form pan, then press with your hands or a flat-bottomed measuring cup.
    5. Place in the freezer while you prepare the cream pastry filling.
    6. Meanwhile, prepare the pastry cream filling: in a non stick skillet over medium heat, add milk, flour sugar, whisked egg, vanilla extract and a pinch and a pinch of salt. Whisking constantly to work out any lumps.
    7. Bring mixture to a low boil, whisking frequently- The stirring process will avoid the mixture from sticking to the bottom of pot.
    8. Reduce heat to low and simmer for another 5 minutes, until the mixture thickens. 
    9. Transfer cream pastry filling while still hot into cooled crust, loosely cover and chill in fridge for 1 hour or until filling is set.
    10. Remove from fridge and gently spread a layer whipped cream.
    11. Decorate with strawberries, serve and enjoy!

    Recommended Products

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

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 314Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 75mgSodium: 186mgCarbohydrates: 48gFiber: 1gSugar: 28gProtein: 8g
    sheikh el mahshi

    Sheikh el Mahshi- Stuffed Eggplant

    Sheikh el Mahshi- Roasted Lebanese stuffed eggplant with spiced ground beef and onion mixture, topped with toasted pine nuts. These mini stuffed eggplants are then baked in a rich tomato sauce.

    sheikh el mahshi

    What is Sheikh el Mahshi?

    Sheikh translates to “the head of a tribe” and Mahshi translates to “stuffed” in Arabic. This Lebanese stuffed eggplant recipe is considered the star of all stuffed dishes. I can understand why! It’s one of the best ways to enjoy eggplants !

    Ingredients to Make Sheikh el Mahshi:

    My full recipe card is at the bottom of this post. 

    • Eggplants: I like to use small eggplants for this recipe as they cook better. They are also softer and more tender compared to globe eggplants. Small Italian eggplants are perfect for this recipe. 
    • Ground beef: Lean ground beef (85%) is perfect for stuffed eggplants. Some use ground lamb beef or a combination of both.
    • Onion: Diced yellow onions or white onions would work in this recipe.
    • Middle Eastern spices: such as all spice, cinnamon, and black pepper.
    • Salt
    • Olive oil
    • Fresh tomatoes: or alternatively a 15 oz can of diced tomatoes.
    • Tomato paste: thinned with water.
    • Pine nuts: optional.
    stuffed eggplants

    How to Make Sheikh al Mahshi:

    Prepare Eggplants for Roasting:

    Traditionally, the eggplant is deep fried to make sheikh el mahshi. I prefer roasting it.

    • Preheat the oven to 400°F and grease a baking sheet with cooking spay.
    • Leaving the stem of the eggplants intact, and starting at the top, cut a stripe down to the bottom, leaving half an inch space at the top and bottom.
    • Arrange striped eggplants on baking sheet and brush with olive oil, until every eggplant is well coated and sprinkle with salt.
    • Bake for 25 minutes, or until eggplants are soft.
    roasted eggplants for mahshi

    Prepare the Mahshi Stuffing:

    • In a non stick skillet over medium heat, heat olive oil and add diced onions and salt. Cook for for 8-10 minutes, or until wilted but not browned.
    • Add ground beef and spices and mix well with onions, stirring frequently to break the beef into small pieces, cook for 10- 15 minutes or until beef is fully cooked through. set aside.
    mahshi stuffing

    Prepare the Pine Nuts- If using: 

    • In a small pan, over medium low heat, heat olive oil, add the pine nuts and cook for 5- 7 minutes or until golden, stirring frequently to prevent them from getting burned- set aside.

    Stuff the Eggplants with the Stuffing Mixture:

    • Preheat the oven to 350 F and lightly grease a 9 x 13 baking dish.
    • Once the eggplants are safe to handle, using your hands hollow a pocket in each eggplant, starting from the slit.
    • Fill each eggplant with 3 to 4 tablespoons of the meat filling.
    • Arrange on baking sheet and sprinkle with roasted pine nuts and diced tomatoes.
    • In a measuring cup, thin tomato sauce with 1.5-2 cups of water and pour all over and around the stuffed eggplants.
    • Bake for 40 minutes, until the eggplants are fork tender.
    • Serve over Lebanese Rice and enjoy!
    sheikh el mahshi
    sheikh el mahshi

    What to serve with Sheikh el Mahshi:

     This Lebanese mahshi dish is a delicious complete meal on its own, but is best enjoyed with Lebanese rice.

    Here are a few other Lebanese inspired eggplant recipes that you might enjoy:

    If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@thesaltandsweetkitchen_) on Instagram, I love seeing your photos!

    Yield: 4

    Sheikh el Mahshi- Lebanese Stuffed Eggplant

    sheikh el mahshi
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes

    Ingredients

    For Roasting Eggplants

    • 6-8 small eggplants
    • 2 tablespoons olive oil
    • Pinch of salt

    For the Stuffing:

    • 1 lb lean ground beef (85%)
    • 1 teaspoon ground all spice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon black pepper
    • 1 teaspoon salt
    • 1 medium onion- diced
    • 1 medium tomato- diced
    • 3 tablespoons tomato sauce
    • 1.5- 2 cups water

    For Pine nuts:

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

    Instructions


      Prepare Eggplants for Roasting:

    1. Preheat the oven to 400°F and grease a baking sheet with cooking spay.
    2. Leaving the stem of the eggplants intact, and starting at the top, cut a stripe down to the bottom, leaving half an inch space at the top and bottom.
    3. Arrange striped eggplants on baking sheet and brush with olive oil, until every eggplant is well coated and sprinkle with salt.
    4. Bake for 25 minutes, or until eggplants are soft.

    Prepare the Mahshi Stuffing:

    1. In a non stick skillet over medium heat, heat olive oil and add diced onions and salt. Cook for for 8-10 minutes, or until wilted but not browned.
    2. Add ground beef and spices and mix well with onions, stirring frequently to break the beef into small pieces, cook for 10- 15 minutes or until beef is fully cooked through. set aside.

    Prepare the Pine Nuts- If using: 

    • In a small pan, over medium low heat, heat olive oil, add the pine nuts and cook for 5- 7 minutes or until golden, stirring frequently to prevent them from getting burned- set aside.

    Stuff the Eggplants with the Stuffing Mixture:

    • Preheat the oven to 350 F and lightly grease a 9 x 13 baking dish.
    • Once the eggplants are safe to handle, using your hands hollow a pocket in each eggplant, starting from the slit.
    • Fill each eggplant with 3 to 4 tablespoons of the meat filling.
    • Arrange on baking sheet and sprinkle with roasted pine nuts and diced tomatoes.
    • In a measuring cup, thin tomato sauce with 1.5-2 cups of water and pour all over and around the stuffed eggplants.
    • Bake for 40 minutes, until the eggplants are fork tender.
    • Serve over Lebanese Rice and enjoy!

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 327Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 67mgSodium: 287mgCarbohydrates: 54gFiber: 16gSugar: 20gProtein: 28g

    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.

    kafta bil sanieh

    Kafta bil Sanieh- Baked Kafta

    Kafta bil Sanieh, a Lebanese casserole made with Lebanese meat patties, potatoes, onions and tomato slices that are layered and baked in a thick tomato sauce.

    kafta bil sanieh

    What is Kafta bil Sanieh?

    Kafta is the Lebanese version of meatballs, made with a very simple mix of ground meat, — usually beef, lamb, or a combination of both — Middle Eastern spices, finely chopped onions and parsley. Kafta bil sanieh, translates to “kafta in a tray” in Arabic. It is basically the baked version of kafta kabob and my Kafta stew dish and it’s best enjoyed with Lebanese rice. If you have any kafta leftover, be sure to check out my Arayes Kafta recipe!

    baked kafta with potato and tomato

    What You’ll Need to Make Kafta Bil Sanieh:

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

    • Ground beef
    • Onion
    • Parsley
    • Tomatoes
    • Potatoes
    • Tomato paste
    • Tomato sauce
    • Olive oil
    • Middle Eastern spices: all spice, cinnamon, black pepper
    • Salt
    kafta bil sanieh

    How to Make Kafta bil Sanieh- Baked Kafta:

    Prepare and bake the potatoes:

    • Preheat oven to 400 F and grease a baking sheet with cooking spay.
    • Wash, peel and slice potatoes into 1/4 inch round slices.
    • Arrange potato slices on baking sheet and drizzle with 2-3 tablespoons of olive oil.
    • Bake until just tender but not all the way cooked through. About 20 mins, flipping half way through.
    • Set aside.

    baked kafta and potatoes

    Prepare kafta pattties:

    • In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced.
    • Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated.
    • Heap 1-2 tablespoons of the kafta mixture and shape into a patty. Since we’re not precooking the kafta, make sure they are not too thick so they cook through.
    • Repeat for the rest of the kafta mixture, arrange on a plate and set aside.

    kofta mixture

    Prepare the other veggies:

    • Slice the tomatoes and onion into round slices and set aside. 

    onions and tomato slices

    Assemble the Kafta casserole dish. 

    • Preheat oven to 350 F and grease a baking dish with cooking spray.
    • In the prepared baking dish, layer the kafta patties, tomatoes and potatoes vertically. My layout was: one kafta patty, followed by one onion slice, two potato slices then a tomato slice and so on.
    • In a measuring measuring cup, thin tomato paste with 1 cup of water.
    • Pour thinned tomato paste all over the assembled kafta casserole. Also pour the tomato sauce, making sure all the veggies and kafta are coated.

    kafta bil sanieh

    Bake:

    • Cover the casserole with aluminum foil and bake in preheated oven for 40-60 minutes, or until potato is soft and kafta is cooked through.

    Serve:

    • With Lebanese rice if you’d like and enjoy!

    How to Make Kafta bil Sanieh- Kafta bil Saniyeh:

    Yield: 4

    Kafta bil Sanieh

    kafta bil sanieh
    Kafta bil Sanieh, a Lebanese casserole made with Lebanese meat patties, potatoes, onions and tomato slices that are layered and baked in a thick tomato sauce.
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour

    Ingredients

    To make the kafta balla

    • 1 lb ground beef (10-15% fat)
    • 1 large onions- halved
    • 1 parsley bunch- stems removed (about 1.5-2 cups parsley leaves)
    • 1 teaspoon ground all Spice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon salt

    To assemble the baked kafta tray:

    • 2 tablespoons olive oil
    • 4 potatoes- peeled and sliced into circles
    • 2 ripe tomatoes- sliced into circles
    • 1 white onion- sliced into circles
    • 1 15 ounce can tomato sauce
    • 1/2 cup water
    • 1 tablespoon tomato paste

    Instructions

      Prepare the Kafta Patties:

    1. In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced.
    2. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated.
    3. Heap 1-2 tablespoons of the kafta mixture and shape into a patty. Since we're not precooking the kafta, make sure they are not too thick so they cook through.
    4. Repeat for the rest of the kafta mixture, arrange on a plate and set aside.


    Bake the Potatoes:

      1. Preheat oven to 400 F and grease a baking sheet with cooking spay.
      2. Wash, peel and slice potatoes into 1/4 inch round slices.
      3. Arrange potato slices on baking sheet and drizzle with 2-3 tablespoons of olive oil.
      4. Bake for 20 mins, flipping half way through.
      5. Set aside.


    Assemble the Baked Kafta Casserole:

    1. Preheat oven to 350 F and grease a baking dish with cooking spray.
    2. In the prepared baking dish, layer the kafta patties, tomatoes and potatoes vertically. My layout was: one kafta patty, followed by one onion slice, two potato slices then a tomato slice and so on.
    3. In a measuring measuring cup, thin tomato paste with 1 cup of water.
    4. Pour thinned tomato paste all over the assembled kafta casserole. Also pour the tomato sauce, making sure all the veggies and kafta are coated.
    5. Cover the casserole with aluminum foil and bake in preheated oven for 40-60 minutes, or until potato is soft and kafta is cooked through.
    6. Serve either Lebanese rice and enjoy!

    Nutrition Information:

    Yield:

    5

    Serving Size:

    1

    Amount Per Serving: Calories: 378Total Fat: 22gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 81mgSodium: 962mgCarbohydrates: 42gFiber: 6gSugar: 9gProtein: 30g

    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.

    mini M&M Chocolate chip cookies

    M&M Chocolate Chip Cookies

    M&M Chocolate Chip Cookies- chocolate chip cookies covered in bright and colorful mini M&M’s. These cookies are perfect for birthdays, parties, or any day! But today we specifically baked these festive looking cookies for Santa! Ho Ho Ho. 

    chocolate chip cookies

    These M&M Chocolate Chip Cookies are everything a chocolate chip cookie should be- soft, chewy and delicious! The mini M&M’s are such a fun addition and add the perfect celebratory touch.

    M&M Cookie Dough Ingredients:

    M&M’s: For this recipe, I like to use mini M&M’s, I used basic colors because that’s what I had on hand. But holiday M&M’s are so cool too! 

    Chocolate Chips- I used semi-sweet Mega Chunk to get large puddles of chocolate.

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

    Flour- 2 3/4 cups of all purpose flour only, is what makes these cookies soft and chewy.

    Sugars- 50/50 both brown and white sugar.

    Egg- 2 eggs at room temperature.

    Vanilla extract

    Baking powder

    Baking Soda

    Salt

    M&M Cookies

    How to Make Mini M&M Cookies:

    • Basically, I mix up a bowl of chocolate chip cookie dough and stir in lots of colorful mini M&M’s. It’s that easy! I also roll each cookie dough ball in more M&M’s before putting them in the oven to make sure there are LOTS of M&M’s.
    • In a medium bowl, whisk together all of the dry ingredients and set aside.
    • In another bowl, whisk butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. Fold in dry ingredients with a rubber spatula, just until combined.
    • Stir in the chocolate chips and mini M&M’s.
    • Form the cookie dough into balls, about 2 tablespoons of dough. Roll the cookies in the remaining M&M’s, covering the entire cookie dough ball. I usually let my kids do this part:)
    • Place cookies on prepared baking sheet.
    • Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
    • Remove from the oven and let the cookies rest for at least 10-15 minutes before transferring to a cooling rack.

    scooped cookies

    Tips for Making the Best M&M Chocolate Chip Cookies:

    Measure the Flour Correctly:

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

    Do not ever grease your cookie sheets:

    Over greasing will make the cookies spread and change texture.

    Use a cookie scoop:

    To ensure the cookies are all the same size.

    Don’t over bake!

    Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track. As hard as it may be not to try these cookies, you have to be patient and let them rest for about 10-15 minutes after removing them from the oven.  The additional rest time will allow the under done middle of the cookie to set up. 

    mini M&M Chocolate chip cookies

    How to Store M&M Chocolate Chip Cookies:

    Store leftover cookies in an airtight container for 4 days room temperature. Place in the microwave for a few seconds before serving, if you’d like. You can also freeze these cookies for up to a month. 

    If you want to freeze the cookie dough, roll the cookies into balls and place them on a baking sheet. Freeze for 30 minutes or until the cookies are solid. Transfer the cookie dough balls to a freezer bag or container and freeze for up to 2 months. When ready to bake, remove from the freezer, place on a baking sheet, and bake! You don’t have to defrost the cookie dough, just add a few additional minutes to the baking time.

    cookies

    If you make M&M 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. Be sure to snap a picture and share it on Instagram with #thesaltandsweetkitchen so we can all see!

    More Cookie Recipes: 

    Thin Brown Butter Chocolate Chip Cookies

    Date Roll Cookies

    Melting Moments Cookies

    Jam-Filled Cookies 

    Soft and Chewy M&M Chocolate Chip Cookies

    Yield: 30

    M&M Chocolate Chip Cookies

    mini M&M Chocolate chip cookies
    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes

    Ingredients

    • 2 eggs
    • 1 cup unsalted butter- 2 sticks
    • 1 tablespoon vanilla extract
    • 1 cup white sugar
    • 1 cup brown sugar
    • 2 3/4 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cups semi sweet chocolate chips or chunks
    • 3/4 cup mini M&M's- Plus more for rolling the dough

    Instructions

    1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
    2. In a medium bowl, whisk together all of the dry ingredients and set aside.
    3. In another bowl, whisk butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. Fold in dry ingredients with a rubber spatula, just until combined.
    4. Stir in the chocolate chips and mini M&M’s.
    5. Form the cookie dough into balls, about 2 tablespoons of dough. Roll the cookies in the more M&M’s, covering the entire cookie dough ball. I usually let my kids do this part:)
    6. Place cookies on prepared baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
    7. Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
    8. Remove from the oven and let the cookies rest for at least 10-15 minutes before transferring to a cooling rack.
    9. Enjoy!

    Nutrition Information:

    Yield:

    30

    Serving Size:

    1

    Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 136mgCarbohydrates: 32gFiber: 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.

    zucchini stew

    Lebanese Zucchini Stew- Mnazaleh

    Lebanese Zucchini Stew, also known as Mnazaleh in Arabic is a Middle Eastern- Lebanese inspired dish. Lebanese Zucchini Stew is healthy and full of flavor. Enjoy a warm bowl of this comforting stew on its own or with some toasted bread.

    zucchini stew

    Zucchini Stew- Mnazaleh Recipe

    This Lebanese Zucchini Stew is easy to make. It’s made with tender bite size pieces of beef, potatoes, zucchini, garlic and a rich and savory tomato infused sauce.

    Zucchini is a staple in my house. I love using it to make, Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce, Vegetarian Lebanese Stuffed Zucchini, Lebanese Stuffed Zucchini- Kousa, Bulgur Pilaf with Zucchini. And sometimes I like to air fry it Air Fryer Zucchini Fries, and Air-Fried Zucchini Chips as a snack.

    mnazaleh

    Ingredients in Lebanese Zucchini Stew:

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

    Beef tips – I use Sirloin steak.

    Olive oil – or use any neutral oil of your choice. Avocado oil is a great alternative.

    Potatoes cut into bite size chucks.

    Zucchini – cut into bite size chunks.

    Tomatoes – Fresh diced tomatoes, the riper the better.

    Tomato paste – Thinned with warm water.

    Garlic cloves – minced.

    Salt – to taste.

    Middle Eastern spices  such as all spice, cinnamon and black pepper.

    ingredients

    What kind of Meat do you Use for Zucchini Stew?

    You’ll want a type of beef that is tender and will cook quickly. I use sirloin steak and cut it into bite size pieces, sometimes you can find it pre cut. You’ll want to avoid tougher cuts of meat such as chuck or beef stew cubes, although you can still use it especially if you own a pressure cooker. Just keep in mind that it will take longer to cook.

    How to Make Lebanese Zucchini Stew:

    • Brown the beef tips: Heat olive oil on medium heat, then add the beef. Add salt and spices and cook until browned- for about 10 minutes.
    • Add water, bring to a boil then cover the pot. Reduce heat to medium-low and cook for additional 15-20 minutes or until beef is tender.
    sirloin beef
    • Add potato chunks and minced garlic, stir well with the beef. Cook for 10-15 minutes.
    • Add zucchini chunks, diced tomatoes and tomato paste, stir and cook for additional 10 minutes, until veggies are cooked to your liking.
    • Taste for seasoning, and enjoy!
    stewed zucchini

    Variations for this Mnazaleh Recipe:

    I’m perfectly happy eating a big bowl of this vegetable stew on its own. But if you have some bread, toast up a piece for dipping in the stew.

    And if you follow a plant-based diet, substitute the beef for a can of cooked chickpeas, cannellini, or kidney beans. Moreover, if you have other vegetables on hand like eggplant, it would be a wonderful additions to this zucchini stew.

    Tips for Making Lebanese Zucchini Stew:

    • Zucchini doesn’t take long to cook so try not to cut them too small or they’ll overcook.
    • Try to cut the beef into similar-sized pieces so they cook evenly.
    zucchini stew

    Storing and Freezing this Squash Stew:

    Zucchini stew leftovers should be stored in an airtight container in the fridge and enjoyed within 2-3 days. It actually makes a great meal prep option because it tastes even better when the ingredients have had time to all blend together!

    This Lebanese Zucchini Stew is a great family friendly comforting dinner recipe to serve up on these cold evenings.

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

    What do you call squash?

    Either way, I call them delicious!

    SO IF YOU TRY THIS HEARTY ZUCCHINI STEW LET ME KNOW!

    Leave a comment, rate it and don’t forget to tag me on Instagram @Thesaltandsweetkitchen using #thesaltandsweetkitchen . I absolutely love seeing and sharing your recreations!

    Lebanese Squash Stew

    Yield: 4

    Lebanese Zucchini Stew

    zucchini stew
    Lebanese Zucchini Stew, also known as Mnazaleh in Arabic is a rustic Middle Eastern- Lebanese inspired dish. Lebanese Zucchini Stew is healthy, full of flavor and nutrition. Enjoy a warm bowl of this comforting stew on its own or with some toasted bread.
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes

    Ingredients

    • 1 lb sirloin steak beef - cut into small bite size pieces
    • 1 tbsp olive oil
    • 2 zucchinis- cut into chucks
    • 2 potatoes- cut into bite size pieces
    • 2 ripe tomatoes- diced
    • 3 garlic cloves, minced
    • 1 teaspoon ground all spice
    • 1/2 teaspoon ground cinnamon powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1.5-2 cups water
    • 2 tablespoons tomato paste- thinned with 2 tablespoons of warm water

    Instructions

    1. Heat a medium size pot or deep skillet with olive oil on medium heat. Add beef chunks, salt and spices and cook for 10 minutes.
    2. Add water, bring to a boil then cover the pot. Reduce heat to medium-low and cook for additional 15-20 minutes or until beef is tender.
    3. Add potato chunks and minced garlic, stir well with the beef. Cook for 10-15 minutes, until potato is soft.
    4. Add zucchini chunks, diced tomatoes and thinned tomato paste, stir and cook for additional 10 minutes, until veggies are cooked to your liking.
    5. Taste for seasoning, and enjoy!

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 343Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 144mgSodium: 636mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 45g

    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.

    Lebanese Kibbeh Balls

    Lebanese Kibbeh Balls

     

    Lebanese Kibbeh Balls- also known as kibbi, kebbeh or kubba, is made with a combination of very lean ground beef, fine bulgur wheat, pureed onions, a mix of Middle Eastern spices and basil. Kibbeh is then formed into a ball and stuffed with a mixture of spiced beef and toasted pine nuts; sealed and then fried or baked.

    Lebanese Kibbeh Balls

    Lebanese Kibbeh Balls

    Kibbeh ground beef needs to be very lean and thoroughly minced. In the meat department at your local grocery store, ask for kibbeh ground beef or double minced 95-100% lean beef.  kibbeh is the epitome of Middle Eastern comfort food. There are many ways to prepare kibbeh– raw ( kibbeh nayeh) or stuffed and then fried like in today’s Kibbeh recipe; Similar to my Baked Kibbeh recipe, but instead of layering the ingredients in a baking dish, you shape them into footballs shapes. Kibbeh balls are so much fun to make, and they are even more fun to eat.

    What you’ll Need to Make Fried Kibbeh Balls:

    (Scroll down to get full recipe with exact measurements)

    • Beef: You’re going to need two kinds of meat to make kibbeh. 100% lean minced beef to make kibbeh mixture and 85- 95% ground beef to make the stuffing.
    • Fine bulgur wheat:  Use fine bulgur (#1).
    • Water: to help tenderize the bulgur wheat.
    • Basil: You can use fresh basil if available, or dried. Both will do the job.
    • Onion: Lots of onions here. Half used in the kibbeh ball dough and the rest used in the stuffing mixture.
    • Middle Eastern spices: such as all spice, cinnamon, and black pepper.
    • Pomegranate molasses: or lemon juice, adds extra tanginess to the stuffing mixture.
    • Pine nuts: These are optional but add incredible texture and flavor to the stuffing.
    • Walnuts: Chopped, for extra crunchiness.
    • Vegetable or canola oil: To fry these kibbeh balls up!
    Lebanese fried kibbeh

    HOW TO MAKE LEBANESE KIBBEH BALLS:

    Make the kibbeh filling (Hashweh mixture):

    • Cook the onions with olive oil until softened and lightly golden.
    • Add the ground beef and cook with the onions until browned and cooked through.
    • Mix in the spices with the ground beef and onion mixture.
    • Fold in the toasted pine nuts and chopped walnuts.
    • Add a drizzle of pomegranate molasses or lemon juice.
    • Remove from heat and set aside.
    hashweh

    Make the kibbeh mixture:

    • In a food processor, add the onion, basil, salt and spices and process until pureed.
    • Add the Lean kibbeh ground beef a little bit at a time- continue processing until meat is blended well with onions.
    • Add fine bulgur and water a little bit at a time and process very well until you have a smooth emulsified paste.
    • Remove kibbeh mixture from the food processor. 

    Shape the Kibbeh Meatballs:

    • Fill a a small bowl with 1/4 cup of water and 1 tablespoon of cornstarch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.
    • Scoop about 2-3 tablespoons of the kibbeh mixture and make an indent with your finger in the middle.
    • Hollow out the inside to make a pocket for the filling.
    • Add the hashweh filling into the cavity you formed. (I forget to take a picture of this step).
    • Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points.
    • Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the kibbeh mixture and stuffing is done. 
    • Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional)

    Fry the Kibbeh:

    • Fry the kibbeh balls in hot oil in batches.
    • Remove from the oil with a slotted spoon and place on paper towel to drain the excess oil.
    kibbeh balls spread on wooden board with lemon wedges and parsley leaves

    TIPS FOR MAKING LEBANESE KIBBEH BALLS

    1. Make a mixture of cornstarch and water to dampen your hands while forming the kibbeh balls. To help you form a smooth kibbeh ball.
    2. Refrigerate kibbeh balls just until cold before frying. This helps hold their shape when frying.
    3. Heat the oil before frying. Make sure to heat the frying oil for 5-8 minutes before adding the kibbeh balls.
    4. Don’t overcrowd the pot when you are frying them. If you add too many at a time, the temperature of the oil will drop and they will not cook through.
    5. You can also bake these in an oven. Spray the kibbeh with oil and bake in the oven at 400°F for around 30 minutes until a deep golden brown. It helps to flip them halfway through.
    kibbeh footballs

    How to Store and Freeze Lebanese Kibbeh Balls:

    The fried kibbeh will keep well in the fridge in an airtight container for 3 to 4 days. You can also freeze them for up to 3 months. You can freeze the uncooked kibbeh and then fry them right from frozen, which helps keep them more fresh.

    More Lebanese Recipes:

    Lebanese Fattoush

    Homemade Hummus

    Arayes Kafta

    Tabbouleh Salad

    Chicken Tawook

    If you’ve tried this Lebanese Kibbeh Balls 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. Follow me on Instagram and Pinterest for more amazing recipes!

    How to Make Kibbeh Meatballs:

    Yield: 18 kibbeh balls

    Lebanese Kibbeh Balls

    kibbeh balls spread on wooden board with lemon wedges and parsley leaves
    Lebanese Kibbeh Balls , also known as kibbi, kebbeh or kubba, is made with a combination of very lean ground beef, fine bulgur wheat, pureed onions, a mix of Middle Eastern spices and basil. Kibbeh balls are so much fun to make, and they are even more fun to eat.
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes

    Ingredients

    Kibbeh Mixture

    • 1 ½ cups fine #1 bulgur wheat
    • ½ cup water
    • 1 onion- quartered
    • ½ cup fresh basil or dried
    • 1 teaspoon salt
    • 1 pound 100% lean ground beef
    • 1 teaspoon 7 Spice
    • 1 teaspoon cinnamon
    • 1/2 teaspoon black pepper

    Kibbeh Filling

    • 2 tablespoons olive oil
    • 1 pound 85-90%- lean ground beef
    • 1 large onion diced
    • 1 teaspoon salt
    • 1 teaspoon all spice
    • 1 teaspoon cinnamon
    • 1/2 teaspoon black pepper
    • ¼ cup toasted pine nuts
    • 1/4 cup walnuts- crushed
    • 1 teaspoon pomegranate molasses

    For Frying

    • Vegetable or canola oil for deep frying

    Instructions

    Make the filling mixture:

    1. Heat olive oil in a frying pan over medium heat, add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins).
    2. Add the ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of meat.
    3. Cook until meat is browned, then lower heat to medium- low and cook for another 10 mins.
    4. Fold in the chopped walnuts and toasted pine nuts (if using) and pomegranate molasses and mix well. cook for additional 5 minutes.
    5. Remove from heat and set aside.

    Make the kibbeh mixture:

    1. In a food processor, add the onion, basil, salt and spices and process until pureed.
    2. Add the Lean kibbeh ground beef a little bit at a time- continue processing until meat is blended well with onions.
    3. Add fine bulgur and water a little bit at a time and process very well until you have a smooth emulsified paste.
    4. Remove kibbeh mixture from the food processor. 

    Shape the Kibbeh Meatballs:

    1. Fill a small bowl with 1/4 cup of water and 1 tablespoon of cornstarch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.
    2. Scoop about 2-3 tablespoons of the kibbeh mixture and make an indent with your finger in the middle.
    3. Hollow out the inside to make a pocket for the filling.
    4. Add the hashweh filling into the cavity you formed. (I forget to take a picture of this step).
    5. Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points.
    6. Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the kibbeh mixture and stuffing is done. 
    7. Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional)

    Fry the Kibbeh:

    In a deep pot, heat oil on medium high for 5-8 minutes before adding the kibbeh balls. Deep fry in the oil in batches of 6-8 until golden brown and crisp, about 2-3 minutes per side. Use a slotted spoon to carefully remove from the oil and place on a plate lined with paper towel to absorb the excess oil.

    Recommended Products

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

    Nutrition Information:

    Yield:

    18

    Serving Size:

    1

    Amount Per Serving: Calories: 237Total Fat: 15gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 80mgSodium: 100mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 123g

    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.

    potato kibbeh in a casserole

    Lebanese Shepherd’s Pie- Batata bil Sanieh

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

    Lebanese Shepherd's pie

    Lebanese Shepherd’s Pie – batata bil sanieh

    This casserole dish is the Lebanese version of Shepherd’s Pie. It is also known batata souffle or batata bil sanieh in Arabic, where “batata” translates to “potato” and “bil saneieh” translates to “in a tray”. Lebanese Shepherd’s Pie is made with a layer of ground beef, onions and nuts , spread between two layers of mashed potatoes and topped with breadcrumbs. The filling mixture is called “Hashweh”, the same mixture I use in my Kibbeh Bil Sanieh-Baked Kibbeh.

    Lebanese mashed potato casserole

    What You’ll Need to Make Lebanese Shepherd’s Pie:

    • Potatoes — Pick the best potato possible, I always use Yukon golds or Russet potatoes.
    • Salted water for boiling — not adding salt to the water will yield bland tasting potatoes.
    • Softened unsalted butter — using unsalted ensures you have full control of how salty your mash comes out.
    • Milk —if you want your mash to be really creamy then it’s full-fat all the way.
    • Breadcrumbs For a crunchy topping.
    • Ground beef — 85 % lean.
    • Extra virgin olive oil
    • Onions — Diced.
    • Salt and spices —Black pepper, all spice and cinnamon.
    • Nuts — Such as walnuts and pine nuts.
    • Pomegranate molasses — If available, it adds a dash of tanginess to the beef mixture, substitute for a squeeze of lemon juice.
    batata bil sanieh

    COOK THE BEEF MIXTURE- HASHWEH:

    • Cook the onions with olive oil until softened and lightly golden.
    • Add the ground beef, salt and spices and cook with the onions until browned and cooked through.
    • Fold in chopped walnuts, toasted pine nuts, if you’re using them, and pomegranate molasses.
    • Set aside.

    Make the Mashed Potatoes:

    • Boil the potatoes, wash and peel the potatoes then cut them into quarters (to ensure they cook evenly), cover with water and a very generous pinch of salt and bring to the boil. Reduce to a simmer and cook until JUST fork-tender. Try not to over cook too much as they can become quite sticky when overcooked.
    • Drain and dry the potatoes, once you’ve drained the cooked potatoes, put them back on a medium heat and dry them out for about 2 minutes.
    • Add milk and butter, and mash the potatoes with a potato masher until smooth, adding a little extra milk if needed.

    Assemble:

    • Preheat oven to 375 °F and lightly spray a large rectangular baking tray (11 x 8). I used a 9 inch oval tray, but I feel like those are harder to find. Either is fine 🙂
    • Divide mashed into two even halves. Each half will make a layer.
    • Moisten your hands a little with water and spread the first layer of mashed potatoes, by flattening it across the tray to form a smooth layer.
    • Add a layer of the beef mixture- spread it across the mashed potato layer and press it down with a spoon.
    • Add the last and top layer of the other half of mashed potatoes, also by flattening it until forming a smooth layer.
    how to make Lebanese Shepherd's Pie
    • Sprinkle the top with the breadcrumbs and bake until golden brown, about 30-35 minutes.
    shepherd's pie with breadcrumbs
    • Serve with with salad and enjoy!
    Lebanese Shepherd's pie

    What to Serve with Batata bil Sanieh:

    A simple green salad such as Lebanese Fattoush Salad, or Tabbouleh Salad is my favorite. Some people also serve it with hot sauce.

    How to Store Lebanese Shepherd’s Pie:

    • Once the potato souffle has cooled completely, cover and store in the refrigerator for up to 4 days.
    • This can also be frozen. To do this, place in a freezer safe container, it should keep well for up to 3 months.
    • To reheat, let defrost in refrigerator and either place in oven on low temperature until heated through or scoop out servings and heat in the microwave.

    How to Make Batata Souffle:

    Yield: 6

    Lebanese Shepherd's Pie- Batata bil Sanieh

    kibbeh with potato
    The epitome of simple, homey comfort food, this Lebanese Shepherd's Pie is a casserole consisting of perfectly spiced and cooked mixture of ground beef that sits between two layers of creamy mashed potatoes, topped with breadcrumbs and baked to perfection!
    Prep Time 10 minutes
    Cook Time 30 minutes
    Additional Time 30 minutes
    Total Time 1 hour 10 minutes

    Ingredients

    For the mashed potatoes

    • 2 lb potatoes (about 8)- washed, peeled and cut into quarters
    • 1/2 teaspoon salt- plus more for seasoning
    • 1/4 cup butter
    • 1/2 cup milk

    For Beef filling:

    • 2 tablespoons olive oil
    • 1 lb 85 % lean ground beef
    • 1 large onions, diced
    • 1/2 teaspoon black pepper
    • 1 teaspoon allspice
    • 1/2 teaspoon cinnamon
    • 1 teaspoon salt
    • 1/2 cup walnuts – coarsely chopped
    • 3 tablespoons pine nuts- slightly toasted if using.
    • 2 tablespoons Pomegranate Molasses

    For batata topping

    • 1/2 cup panko bread crumbs or plain bread crumbs

    Instructions

      Make the batata souffle filling:

    1. Heat olive oil in a frying pan over medium heat and add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins).
    2. Add the ground beef, salt and spices and mix with the cooked onion- constantly stir to break up the clumps of meat.
    3. Cook until meat is browned, then lower heat to medium- low and let cook for another 10 mins.
    4. Fold in chopped walnuts, slightly toasted pine nuts (if using) and pomegranate molasses and mix well. cook for additional 5 minutes.
    5. Remove from heat and set the beef filling aside.


    Make the Mashed Potato:

    1. Add the quartered potatoes to a large pot and cover with cold water. Add a good pinch of salt.
    2. Bring water to a boil then reduce to a simmer and cook until JUST fork-tender. (about 15 minutes).
    3. Then drain the potatoes in a colander and return them to the pot. Cover the potatoes then let them steam over a medium heat for 2 minutes. Give the pan a good shake.
    4. Add milk and butter, and mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. The consistency should be creamy, rather than watery.
    5. Taste and adjust salt if needed.


    Assemble and bake the casserole:

    1. Preheat oven to 375 F and lightly spray a rectangular baking tray (11 x 8).
    2. Divide mashed into two even halves. Each half will make a layer.
    3. Moisten your hands a little with water and spread the first layer of mashed potatoes, by flattening it across the tray to form a smooth layer.
    4. Add a layer of the beef mixture- spread it across the mashed potato layer and press it down with a spoon.
    5. Add the last and top layer of the other half of mashed potatoes, also by flattening it until forming a smooth layer.
    6. Sprinkle the top with the breadcrumbs and bake until golden brown, about 30-35 minutes.
    7. Remove from the oven and allow to cool for 10 minutes before serving,
    8. Enjoy!

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 399Total Fat: 125gSaturated Fat: 48gTrans Fat: 3gUnsaturated Fat: 40gCholesterol: 420mgSodium: 180mgCarbohydrates: 29gFiber: 4gSugar: 7gProtein: 263g

    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.

    biscoff cookie truffles

    No-Bake Biscoff Truffles

    Biscoff Truffles – Deliciously creamy bite-sized no-bake lotus biscoff balls, coated with a milk chocolate shell, and drizzled with even more chocolate!

    biscoff truffles

    No-Bake Biscoff Truffles

    Who doesn’t love a delicious 3 ingredient no-bake recipe? Especially when that recipe contains lotus biscoff AND chocolate! 

    Today, I bring you one of my all-time favorite bite-sized treats – No-Bake Biscoff Truffles.

    Looking for more Lotus biscoff recipes? Check out my: Biscoff Krispie Treats, No-Bake Biscoff Bars, and Lotus Biscoff Cheesecake.

    biscoff cookie truffles

    What You’ll Need to Make Biscoff Cookie Truffles:

    Here’s a list of the 3 simple ingredients you’ll need to make these truffles. You can find my recipe card at the bottom of this post for the complete list with the exact measurements.

    what you need- Ingredients
    • Biscoff Cookies:
    • Biscoff Spread: I use the crunchy spread for added texture, but the smooth spread works as well.
    • Chocolate: I use milk chocolate, but you could use dark chocolate or milk chocolate, if you prefer.

    I had a lot of mini Hershey’s chocolate leftover from Halloween and that’s what I used! Win-win. Use any plant based chocolate and make these biscoff truffles vegan!

    How to Make Biscoff Truffles:

    Place Biscoff Cookies in your food processor and blend until you get very fine crumbs.

    Add the Biscoff Spread (I like to slightly melt it in the microwave) and pulse for a few seconds until it forms a thick paste.

    biscoff cookies and spread in the food processor

    Transfer into a bowl place in the fridge to set for 10 to 15 minutes.

    Roll the dough mixture into 1-inch balls (about 0.5oz each), and place on a baking tray lined with parchment paper or a rack. You should have about 15-18 balls. Refrigerate until firm – about 1 hour.

    For the chocolate coating, add the milk chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Leave to cool for 5 minutes.

    Using a fork, dip each lotus biscoff ball into the melted milk chocolate, and place back onto the baking tray or rack. 

    covered chocolate lotus balls

    Drizzle with more milk chocolate to form the lines on top.

    Allow to set at room temperature or in the fridge before serving.

    Enjoy!

    truffles

    Can I make the Biscoff Truffles without a food processor?

    Yes, If you don’t own a food processor, simply add the biscoff cookies to a large freezing bag and use a rolling pin to crush them. The crumbs need to be very fine. Transfer biscoff cookies to a bowl, pour the slightly melted biscoff spread and mix well to combine.

    THESE NO-BAKE LOTUS TRUFFLES ARE:

    • super quick and easy to make
    • deliciously creamy
    • full of speculoos cookie butter flavor
    • perfect for chocolate and lotus biscoff lovers!

    How long will these no-bake truffles last?

    These truffles can be kept in an airtight container, layered between parchment or wax paper, in the fridge for up to 1 week.

    Can I freeze these biscoff truffle balls? 

    Yup! They freeze well for up to 2 months. Thaw overnight in the fridge.

    TRY THESE NO-BAKE TREATS NEXT!

    Yield: 17

    No-Bake Biscoff Truffles

    no bake truffles

    No-Bake biscoff Truffles – Deliciously creamy bite-sized no-bake lotus biscoff balls, coated with a milk chocolate shell, and drizzled with even more chocolate!

    Prep Time 20 minutes
    Chilling Time 1 hour
    Total Time 1 hour 20 minutes

    Ingredients

    Instructions

    1. Place your Biscoff Cookies in your food processor and blend until you get very fine crumbs.
    2. Add the Biscoff Spread (I like to slightly melt it in the microwave) and pulse for a few seconds until it forms a thick paste.
    3. Transfer into a bowl place in the fridge to set for 10 to 15 minutes.
    4. Roll the dough mixture into 1-inch balls (about 0.5oz each), and place on a baking tray lined with parchment paper or a rack. You should have about 15-18 balls. Refrigerate until firm – about 1 hour.
    5. For the chocolate coating, add the milk chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Leave to cool for 5 minutes.
    6. Using a fork, dip each lotus biscoff ball into the melted milk chocolate, and place back onto the baking tray or rack. 
    7. Drizzle with more milk chocolate to form the lines on top.
    8. Allow to set at room temperature or in the fridge before serving.
    9. Enjoy!

    Nutrition Information:

    Yield:

    17

    Serving Size:

    1

    Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 104mgCarbohydrates: 25gFiber: 1gSugar: 14gProtein: 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.

    beet and green bean salad

    Green Bean and Beet Salad

    One of my favorite ways to enjoy green beans– in this Green Bean and Beet salad! The delicious flavors of these perfectly roasted beets and blanched green beans, topped with a zesty lemon dressing and crunchy pecans makes it the most perfect side dish anytime of the year, especially the Holiday season!

    Green Bean and Beet Salad- Holiday Salad

    This Green Bean and Beet salad is tender, crisp and irresistible! The light tangy lemon garlic dressing brings it all together. This salad, y’all… has to go on your Turkey Day menu this year! Not only does it make a delectable Thanksgiving salad this month, you should also go ahead and just plan on making it as a Christmas salad next month!

    Green Bean and Beet Salad Ingredients:

    Beets– The beets are roasted whole wrapped in a tin foil in the oven before being sliced and added to the salad. Roasting makes them tender and enhances their natural flavors. You can use canned beets to save time as well.

    Fresh green beans– Trim the ends. They will only need a few minutes of cooking to become just perfect for this salad!

    Nuts– Add a nice earthy and nutty flavor that compliment the beets and add a crunchy texture. Pecans, walnuts, or even almonds would be yummy. I highly recommend toasting your nuts for maximum flavor.

    Lemon dressing: You can whisk this up in no time!

    HOW TO BLANCH GREEN BEANS

    When making green bean salad, or anytime you want your green beans stay green, blanching them is key!

    What does it mean to blanch? To blanch vegetables, boil them in salted water until tender and then immediately dunk them in an ice bath to stop the cooking process. It keeps the green beans crisp and bright green. I use the same method for asparagus when making my Asparagus Salad with Lemon Dressing.

    How to Make Green Bean and Beet Salad:

    • Start by roasting the beets:
      • Preheat oven to 350°F. Wrap the each beet in foil separately and place on a baking sheet tray. Bake for 40-50 minutes or until beets are fork tender. Let cool completely before slicing.
    roasted beet in a foil
    • Blanch the green beans:
      • Start with a large pot of salted water, brought to a boil.
      • Add the green beans and blanch for 8-10 or until tender-crisp.
      • While the green beans are cooking, prep a large bowl of water with ice (this is called an ice bath). Which will help stop the cooking process and avoids overcooking the greens.
      • Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.
      • Let the green beans chill in the ice water for a few minutes while you prepare the dressing.
      • Pat dry the beans with paper towels before assembling the salad.
    • Make the dressing. In a small bowl, mix crushed garlic, lemon juice, olive oil and salt. Whisking well until emulsified.
    • Peel and slice the roasted beets. Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices. Then cut each slice into stripes.
    • Assemble the salad. In a large bowl, add cooked green beans, topped with cooked beets and pecans. Drizzle with dressing and gently toss with tongs.
    • Serve. You can serve immediately, but I think this salad is even better after it sits for for 30 minutes in the refrigerator. The flavors all hangout and become friends:)
    green bean salad

    Tips for Roasting Beets:

    1. Don’t peel beets before you roast. Once cooked and cooled, beets are incredibly easy to peel – their skins will slide right off! I like to slip them off under running water.
    2. Wrap the beets in foil when you roast them. This helps them to steam and cook through, and the skins will be easier to remove.
    3. Rub the skin to easily remove them. Don’t bother peeling the beets before roasting. Once roasted and cooled, you just need to rub them and the skins will come off easily. It they are tricky to remove, they need to be roasted for longer.
    4. Let them cool completely before slicing. If they’re still warm when you assemble everything, they’ll wilt the greens, and the salad won’t keep well if you’re saving leftovers for day 2.

    What to Serve with Green Bean and Beet Salad:

    This salad goes well with so many different delicious main dishes! Here are some of our favorites!

    If you make this Green Bean Salad or any other recipe on the Salt and Sweet Kitchen, Let me know how it turns out for you in the comments! I love hearing from you.

    Craving more colorful, healthy salads? Here are a few more options on the blog:

    Red Lentil Tabouli Salad

    Fattoush Salad

    Steak Salad with Balsamic Vinaigrette

    Roasted Chickpea Salad with Tahini Dressing

    Yield: 4

    Green Bean and Beet Salad

    green bean and beet salad

    Green Bean and Beet Salad- The delicious flavors of these perfectly roasted beets and blanched green beans, topped with a zesty lemon dressing and crunchy pecans! it’s the most perfect side dish anytime of the year, but especially for the Holiday season!

    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes

    Ingredients

    • 2 small beets
    • 1 lb fresh green beans- ends trimmed
    • 1 garlic clove- crushed
    • 1/4 cup lemon juice
    • salt- to taste
    • 3 tablespoon olive oil
    • 4 tablespoons crushed pecans- Toasted

    Instructions

    Start by roasting the beets:

    1. Preheat oven to 350°F.
    2. Wrap the each beet in foil separately and place on a baking sheet tray.
    3. Bake for 40-50 minutes or until beets are fork tender.
    4. Let cool completely before slicing.

    Blanch the green beans:

    1. Start with a large pot of salted water, brought to a boil.
    2. Add the green beans and blanch for 8-10 or until tender-crisp.
    3. While the green beans are cooking, prep a large bowl of water with ice (this is called an ice bath). This will help stop the cooking process and avoids overcooking the greens.
    4. Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.
    5. Let the green beans chill in the ice water for a few minutes while you prepare the dressing.
    6. Pat dry the beans with paper towels before assembling the salad.

    Make the lemon dressing:

    In a small bowl, mix crushed garlic, lemon juice, olive oil and salt. Whisking well until emulsified.


    Peel and cut the roasted beets:

    Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices. Then cut each slice into stripes.

    Assemble the salad:

    1.  In a large bowl, add cooked green beans, topped with cooked beets and pecans.
    2. Drizzle the salad with the dressing and gently toss it with tongs.
    3. You can serve immediately, but I think this salad is even better after it sits for for 30 minutes in the refrigerator.
    4. Enjoy, everyone!

    kafta stew a favorite Lebanese Stew

    Lebanese Kafta Stew

    It’s stew time and what better way to start off the cooler weather then with this hearty Lebanese Kafta Stew. Perfect Kafta balls stewed in a rich tomato sauce filled with potatoes and served over Lebanese rice. So good it will become a new dinner favorite!

    kafta stew a favorite Lebanese Stew

    Lebanese Kafta Stew

    Who doesn’t love stew? And when you think of comfort food isn’t it one of the first things that comes to mind? It is for me. I make Lebanese stews quite a bit during the cooler months, especially this Kafta Stew. It’s incredibly easy and totally delicious!

    Lebanese kafta recipe

    What is Kafta?

    Kafta, Kefta or Kofta is a popular Middle Eastern dish, made with a very simple mix of ground meat, — usually beef, lamb, or a combination of both — Middle Eastern spices, finely chopped onions and parsley. Make a big batch and freeze the rest. Here are a few other recipes on the blog with Kafta: Kafta Kabob, Kafta bil Sanieh- Baked Kafta and Arayes Kafta.

    How to Make Kafta Stew

    Prepare and shape the Kafta:

    In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated. Heap 1-2 tablespoons of the kafta mixture and shape into a ball. Repeat for the rest of the kafta mixture, arrange on a plate and set aside.

    Prepare the Potatoes:

    • Peel the potatoes, wash and slice into round slices.
    • Fry the potatoes. In a “deep” large skillet, bring 2 tablespoons of olive oil to medium-high heat. Fry the potato slices on each side just until soft. They do not need to be fully cooked. Work in batches if needed and remove to a plate and set aside.
    potato cut into round shape

    Cook the Kafta Balls:

    • Brown the kafta on both sides. In the same skillet you used to fry the potatoes, add 1 tablespoon of butter over medium-high heat. Fry the prepared kafta balls on each side just until browned. You also don’t want to cook them all the way, but you just want to brown them to get good color and add flavor.

    Assemble the Stew:

    • Arrange the cooked the potatoes on top of the cooked kafta.
    • Add the tomato sauce.
    How to make kafta and potato recipe
    • Add the water. Bring the stew to boil and then reduce the heat to medium low. Cover the pot and simmer for about 30 minutes, or until potatoes are cooked through.
    assemble the Lebanese Stew

    How to Store this Kafta Stew:

    Any leftover stew should be stored in an airtight container and kept in the fridge. It will keep for up to 3-4 days. It can be re-heated on the stove or microwave. You can also freeze the kafta stew for up to 3 months. Place in an airtight container. Thaw overnight in the fridge before serving-reheat in microwave or on stove top.

    More Lebanese Stews You’ll Love:

    If you’d like to try more authentic and delicious Lebanese stews like this kafta stew, here are a few that my family loves for me to make: Lebanese Spinach Stew, Lebanese Beef and Green Bean Stew, Lebanese Okra Stew, Peas and Carrots Stew (Bazella w Riz), Beef Stew with Lima Beans, and Lebanese Moussaka- Eggplant Chickpea Stew. They’re super easy to make and are so delicious! 

    Lebanese yakhni

    If you like this easy Lebanese Kafta and Potato 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! You can also follow and tag me #thesaltandsweetkitchen on my Instagram page! 

    Yield: 4

    Lebanese Kafta Stew

    kafta Lebanese recipe
    It’s stew time and what better way to start off the cooler weather then with this hearty Lebanese Kafta Stew. Perfect Kafta balls stewed in a rich tomato sauce filled with potatoes and served over Lebanese rice. So good it will become a new dinner favorite!
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes

    Ingredients

    To make the kafta balla

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

    To make the stew

    • 2 tablespoons olive oil
    • 1 tablespoon butter
    • 4 potatoes- peeled and sliced
    • 2 ripe tomatoes- diced
    • 1 15 ounce can tomato sauce
    • 1 cup water
    • 1 teaspoon salt

    Instructions

    Prepare the Kafta Balls:

    In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated. Heap 1-2 tablespoons of the kafta mixture and shape into a ball. Repeat for the rest of the kafta mixture, arrange on a plate and set aside.

    To Assemble and Cook the Stew

    1. In a large deep skillet over medium heat, heat 2 tablespoons olive oil. Add the sliced potatoes and sauté for about 2 minutes on each side, just until slightly soft but not fully cooked. You may have to work in batches. Transfer potatoes to a plate and set aside.
    2. Add 1 tablespoon butter to the skillet, place the kafta balls and cook for 1-2 minutes per side until they’re lightly browned but not fully cooked. You will also need to to work in batches.
    3. Transfer the cooked potatoes on top. Pour the tomato sauce and diced tomatoes along 1 cup of water and stir gently. Bring mixture to a boil, then simmer covered for 30 minutes.
    4. Serve warm over vermicelli rice, if you'd like.

    Recommended Products

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

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 410Total Fat: 30gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 109mgSodium: 1752mgCarbohydrates: 49gFiber: 7gSugar: 9gProtein: 37g

    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.

    hummus bowl

    Quinoa Hummus Bowl

    This Quinoa Hummus Bowl combines quinoa, chickpeas, spinach, cucumbers, tomatoes, Lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal. High protein, healthy, vegan, flavorful & great for meal prep too!

    hummus bowl

    Quinoa Hummus Bowl

    A light but filling and healthy Quinoa Hummus Bowl that you can enjoy for a nutritious lunch or as a side dish at any meal. This recipe makes 4 bowls.

    What You Need to Make Quinoa Hummus Bowl:

    (Scroll all the way down to recipe card, for exact measurements)

    • Chickpeas: Here I’ve used canned chickpeas but feel free to cook from scratch. You will need one can to make your hummus and another can, to sprinkle extra heartiness onto this salad.
    • Quinoa: Uncooked quinoa – rinsed under cold water. You can also just buy it precooked.
    • Greens: I love using baby spinach and romaine lettuce for this salad, but any of your favorite salad greens will work well too.
    • Fresh Veggies: I just slice some tomatoes and Persian cucumbers into bite size pieces, but feel free to add in any extra veggies that you are craving or have on hand.
    • Red onions: Red onions are more mild than white and make a great addition to salads.
    • Olives: Olives for salt and fat – It compliments the other ingredients really well.
    • Hummus: Here you will find my post on how to make homemade hummus, but feel free to buy it premade.
    quinoa and hummus

    HOW TO MAKE QUINOA HUMMUS BOWL:

    To make this Mediterranean Hummus Bowl recipe, simply…

    1. Cook the Quinoa:

    If you are using the prepacked cooked quinoa then there won’t be any need to cook the quinoa so you will move on to making the homemade hummus.

    How to Cook the Quinoa:

    • Add quinoa, salt, and cold water to a saucepan.
    • Bring to a boil. Reduce heat to low, cover, and allow to simmer for 12-15 minutes, until all the water is gone. Remove from heat and let it sit covered for 5 minutes.
    • Fluff the quinoa with a fork. Allow it to cool while you make the hummus and prep the veggies.

    2. Make the Hummus:

    Add the chickpeas, lemon juice, garlic, a bit of water and tahini paste to a blender and blend until creamy. Add the other ingredients and blend until smooth. Check out my full recipe on the blog on how to make the homemade hummus for more details and tips.

    3. Prep the Veggies:

    Chop the lettuce, tomatoes and cucumbers into bite size pieces.

    4. Assemble the Bowls:

    This recipe will make 4 bowls. Divide the ingredients among 4 bowls, start by adding quinoa then add cucumbers, tomatoes, spinach a dollop of hummus and top with chickpeas, onions, olives and a drizzle of olive oil over the hummus.

    5. Serve. Enjoy right away while it’s nice and fresh!

    Possible Variations for Mediterranean Quinoa Hummus Bowl:

    There are so many ways that you can customize this salad. Here are a few ideas:

    • Add a protein: Cooked chicken, salmon or tofu would all be great added to this salad.
    • Add Falafel: especially those Air-fried ones! YUMMY!
    • Add extra fresh veggies: Such as bell pepper or arugula
    • Add extra jarred veggies: Such as artichoke hearts or sun-dried tomatoes.
    • Add nuts: Pine nuts, pepitas, almonds or whatever sounds good.
    • Use different beans: If chickpeas aren’t your jam, feel free to add in white beans instead.
    quinoa hummus bowl

    Can you make Quinoa Hummus Bowl ahead of time?

    You can make the hummus up to a week before and keep it covered in the fridge. You can also freeze the hummus for up to 3 months. Cooked quinoa will keep for up to a week too. The veggies are best cut and prepared when you are ready to serve so that everything is fresh.

    More Vegetarian Mediterranean Dishes:

    If you’ve tried this  Mediterranean Quinoa Hummus Bowl 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 so I can repost on my stories!

    Yield: 4

    Quinoa Hummus Bowl

    hummus bowl
    This Quinoa Hummus Bowl combine quinoa, chickpeas, spinach, cucumbers, tomatoes, Lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal. High protein, healthy, vegan, flavorful & great for meal prep too!

    Prep Time 15 minutes
    Total Time 15 minutes

    Ingredients

    For the Hummus

    • 15 ounce can chickpeas
    • 3 tablespoons lemon juice
    • 2 tablespoons tahini
    • 2 garlic cloves
    • ½ teaspoon salt
    • Few tablespoons water- cold

    For Assembly

    • 2 cups baby spinach
    • ½ red onion- sliced
    • 2 mini cucumbers- sliced
    • 2 tomatoes- cut into bite size chunks or cherry tomatoes
    • 1 cup cooked chickpeas
    • ½ cup olives- pitted
    • Extra virgin olive oil for serving
    • 1 cup Romain lettuce- chopped

    For Quinoa

    • 1 cup uncooked quinoa- rinsed under cold water
    • 1 1/2 cups water
    • pinch of salt

    Instructions

    Cook the Quinoa:

    1. Add washed and drained quinoa, salt, and cold water to a saucepan.
    2. Bring to a boil. Reduce heat to low, cover, and allow to simmer for 12-15 minutes, until all the water is gone. Remove from heat and let it sit covered for 5 minutes.
    3. Fluff the quinoa with a fork. Allow it to cool while you make the hummus and prep the veggies.

    Make your Hummus:

      Add the chickpeas, lemon juice, garlic, a bit of water and tahini paste to a blender and blend until creamy.

      Prep your Veggies:

      I usually prep the veggies, while the quinoa is cooking. Shop the lettuce, tomatoes and cucumbers into bite size pieces.

    Assemble the Bowls:

    This recipe will make 4 bowls. Divide the ingredients among 4 bowls, start by adding quinoa, cucumbers, tomatoes, spinach, lettuce, a dollop of hummus (and spread the hummus with the back of a spoon to create swirls) and top with onions, olives and a drizzle of olive oil over the hummus.

    Serve. Enjoy right away while it’s nice and fresh!

      Nutrition Information:

      Yield:

      4

      Serving Size:

      1

      Amount Per Serving: Calories: 495Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 717mgCarbohydrates: 72gFiber: 16gSugar: 9gProtein: 20g

      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.

      pumpkin kibbeh

      Vegan Pumpkin Kibbeh Balls

      There are many reasons to love fall, but personally, I think the best part of fall is all of the pumpkin packed foods! Packed with herbs & spices, these crispy and delicious Vegan Pumpkin Kibbeh Balls are bursting with flavor! They are delicious, vegan friendly and make the perfect seasonal appetizer. Pumpkin kibbeh Balls are so incredibly tasty and so fun to prepare. With a bit of patience and precision you will be making these kibbeh balls in no time!

      pumpkin kibbeh

      Vegan Pumpkin Kibbeh Balls are so delicious that I won’t even judge you for not sharing them with your loved ones.

      What is Pumpkin Kibbeh?

      Pumpkin kibbeh  is made of pumpkin puree, combined with bulgur, pureed onions and a mix of spices and basil. Pumpkin Kibbeh has many different stuffing mixtures. In this recipe, these vegan pumpkin kibbeh balls are stuffed with perfectly seasoned chickpeas, onions and pomegranate seeds mixture and shaped into football shaped balls. Kibbeh balls are typically deep fried, but can also be baked in the oven or air fried. If you are looking for non vegetarian version of this recipe, you can find it here.

      vegan kibbeh

      How To Make Vegan Pumpkin Kibbeh Balls?

      (Scroll all the way down to recipe card for exact measurements, the few paragraphs include helpful step by step pictures.)

      Make the Pumpkin Puree:

      • Begin by peeling the pumpkin, scoop out seeds and membrane. Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium sized pot, add the pumpkin cubes, cover with water, and a pinch of salt. Bring to a boil, then simmer over medium- low heat for about 25-30 minutes, or until easily pierced by a fork. Drain the cooked pumpkins in a colander for a few minutes. Mash with a fork while they’re still hot. Add the bulgur and mix well, until coated and set aside.
      • In your food processor, add the onion, basil, salt and spices and process until pureed. 
      • Transfer the pureed onion to the pumpkin and bulgur mixture, add flour and corn starch. Work with your hands to mix well until everything is blended together.
      • Place in fridge and let chill for at least half an hour before assembling kibbeh balls.
      pumpkin kibbeh mixture

      Assemble the Pumpkin Kibbeh Balls

      • Fill a small bowl with water and 1 tablespoon of corn starch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.
      • Dampen your hands, take a handful of the pumpkin kibbeh mixture (about 2-3 tablespoons) and form into  an oval-shaped ball in the palm of one hand. Using your index finger of your other hand, poke a hole in the ball, hollow the ball to make a pocket for the filling. 
      how to shape football kibbeh
      • Using a spoon, add about 1 tablespoon of the filling. Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points.
      assembling
      • Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the pumpkin mixture is done. 
      • Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional)

      Make the Pumpkin Kibbeh Filling:

      • I usually prepare the filling while the pumpkin is being cooked, to save time. In your food processor, add the presoaked chickpea and pulse until coarse.
      • In a large skillet, heat olive oil, add onions and cook just until wilted for about 8 minutes. Then add the coarse chickpeas, salt, sumac and ground black pepper. Cook for an additional 5 minutes.
      • Remove from heat and fold in pomegranate seeds.
      kibbet lakteen filling

      Fry the Vegan Pumpkin Kibbeh Balls:

      • In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring.
      • Lay the pumpkin kibbeh in a single layer in the frying pan.
      • Fry batches until golden brown and crunchy, or about 5-8 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.
      deep fried kibbeh

      Tips for Making Lebanese Pumpkin Kibbeh Balls:

      • If your batter is too loose or runny simply add more flour (1 tablespoon at a time) until the desired texture is achieved.
      • When shaping your kibbeh ball, always wet you hands with corn starch and water mixture.
      • Fry your kibbeh balls in small batches without overcrowding the pan, so they cook evenly.
      • Make sure the oil is hot before adding the kibbeh balls.
      • Place the kibbeh balls once cooked on a paper towel on top of a cooling rack so they don’t absorb more oil while being left to cool down.
      kibbeh vegetarian spread on a wooden tray

      ** Don’t forget to comment below and star rate if you have tried my recipes. You can also follow me on Facebook and Instagram. I also like to pin on Pinterest, where you can find more amazing recipes.**

      More Lebanese Vegan Dishes:

      Loubie Bzeit- Braised Green Beans

      Lebanese Stuffed Swiss Chard Rolls

      Vegetarian Lebanese Stuffed Zucchini

      Lebanese Moussaka- Eggplant Chickpea Stew

      Lebanese Ful Medames

      Lebanese Lemon Garlic Chickpeas- Msabaha

      How to Make Vegan Pumpkin Kibbeh

      Yield: 25 balls

      Vegan Pumpkin Kibbeh Balls

      pumpkin kibbeh

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

      Ingredients

      For Kibbeh Mixture

      • 1 small size pumpkin (1.5lb)- peeled and cut into 2 inch cubes (about 2 1/2 cups cooked and mashed)
      • 2 cups fine brown bulgur #1
      • 1 teaspoon ground all spice
      • 1 teaspoon ground black pepper
      • 1 large onion- cut into 4 pieces
      • 1/2 cup fresh basil
      • 3 tablespoon corn starch
      • 2 tablespoon all purpose flour

      For Vegan Kibbeh Filling

      • 3 tablespoons olive oil
      • 1 cup uncooked chickpeas- soaked overnight
      • 1 large onion
      • 1 teaspoon sumac spice
      • 1 teaspoon salt
      • 1/2 teaspoon ground black pepper
      • 1 cup pomegranate seeds

      New Group

      • Other Ingredients
      • Vegetable oil for frying
      • 1 table spoon corn starch- Mixed with water to shape the kibbeh balls

      Instructions

      Make the Pumpkin Puree:

      1. Begin by peeling the pumpkin, scoop out seeds and membrane. Chop pumpkin and Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium sized pot, add the pumpkin cubes, cover with water, and a pinch of salt. Bring to a boil, then simmer over medium- low heat for about 25-30 minutes, or until easily pierced by a fork.
      2. Drain the cooked pumpkins in a colander for a few minutes. Mash with a fork while they’re still hot. Add the bulgur and mix well, until coated and set aside.
      3. In your food processor, add the onion, basil, salt and spices and process until pureed. 
      4. Transfer the pureed onion to the pumpkin and bulgur mixture, add flour and corn starch. Work with your hands to mix it well until everything is blended together.
      5. Place in fridge and let it chill for at least half an hour before assembling kibbeh balls.

      Prepare the Kibbeh Filling:

      1. In your food processor, add the presoaked chickpea and pulse until coarse.
      2. In a large skillet, heat olive oil, add onions and cook just until wilted for about 8 minutes. Then add the coarse chickpeas, salt, sumac and ground black pepper. Cook for an additional 5 minutes.
      3. Remove from heat and fold in pomegranate seeds.

      Assemble the Pumpkin Kibbeh Balls:

      1. Fill a small bowl with water and 1 tablespoon of corn starch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.
      2. Dampen your hands, take a handful of the pumpkin kibbeh mixture (about 3 tablespoons) and form into  an oval-shaped ball in the palm of one hand. Using your index finger of your other hand, poke a hole in the ball, hollow the ball to make a pocket for the filling. 
      3. Using a spoon, add about 1 tablespoon of the filling. Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points.
      4. Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the pumpkin mixture is done. 
      5. Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional)

      Fry the Pumpkin Kibbeh

      1. In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring.
      2. Lay the pumpkin kibbeh in a single layer in the frying pan.
      3. Fry batches until golden brown and crunchy, or about 8-10 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.
      4. Enjoy!

      Nutrition Information:

      Yield:

      25

      Serving Size:

      1

      Amount Per Serving: Calories: 85Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 96mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 3g

      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.

      spider cookie

      Spider Chocolate Chip Cookies

      The perfect cookie for Halloween! These Spider Chocolate Chip Cookies make for a fun activity to enjoy with kids and are perfect for your upcoming party!

      spider cookie

      Spider Chocolate Chip Cookies

      Halloween is all about the candy, but I’m team Halloween cookies too. Add a spooky touch to these ultra thin, chewy chocolate chip cookies topped with chocolate spiders!

      Ingredients for Easter Chocolate Chip Cookies:

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

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

      Sugars- 50/50 both brown and white sugar.

      Egg- 2 eggs at room temperature.

      Vanilla extract

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

      Baking powder

      Baking Soda

      Salt

      Chocolate Chips-I used semi-sweet chocolate chip.

      Halloween chocolate chips

      Tips for Making the Best Spider Chocolate Chip Cookies

      Measure the Flour Correctly:

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

      Do not ever grease your cookie sheets:

      Over greasing will make the cookies spread and change texture.

      Chocolate Chips:

      This recipe calls for 3/4 cups of chocolate chip folded into the dough, but you will need to sprinkle extra chips on top after scooping out the dough and before baking, these extra chocolate chips will be the spiders’ body.

      chocolate chip cookies on baking sheet

      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 5-10 minutes after removing them from the oven.  The additional rest time will allow the under done middle of the cookie to set up. 

      cookies topped with spiders

      How to Store Spider Chocolate Chip Cookies:

      Store leftover cookies in an airtight container for 3 days room temperature. Place in the microwave for a few seconds before serving, if you’d like.

      More Cookies Inspired Recipes:

      Thin Brown Butter Chocolate Chip Cookies Chocolate

      Dipped Heart Cookies

      Melting Moments Cookies

      Date Roll Cookies

      If you’ve tried this Halloween Cookies Chocolate Chip Cookies 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. Snap a picture and tag me #thesaltandsweetkitchen on my Instagram page! 🙂

      Yield: 30 cookies

      Spider Chocolate Chip Cookies

      spider cookie
      The perfect cookie for Halloween! These Spider Chocolate Chip Cookies make for a fun activity to enjoy with kids and are perfect for your upcoming party!
      Prep Time 20 minutes
      Cook Time 18 minutes
      Total Time 38 minutes

      Ingredients

      • 2 eggs
      • 1 cup unsalted butter- 2 sticks
      • 1 tablespoon vanilla extract
      • 1 cup white sugar
      • 1 cup brown sugar
      • 2 cups all purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon baking powder
      • 1/2 teaspoon salt
      • 3/4 cups mini semi sweet chocolate- plus extra for the spider's body
      • candy eyes

      Instructions

        1. In a medium size bowl, mix in flour, baking soda, baking powder and salt. Set aside
        2. In another medium size mixing bowl, add melted butter, brown sugar, and white sugar to a mixing bowl. Whisk to combine.
        3. whisk in eggs and vanilla until combined.
        4. Pour in the flour, baking soda, baking powder and salt mixture. Fold with a rubber spatula, just until combined.
        5. Stir in chocolate chips.
        6. Scoop or roll your cookie dough into 2 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
        7. Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
        8. Remove from the oven and let the cookies rest for at least 5-10 minutes.
        9. Once the cookies have cooled, melt about 3 tablespoons of chocolate chips in a microwave safe bowl (check the notes section), then transfer the melted chocolate to a piping bag or a sealable plastic bag. Snip off the tip then pipe spider “legs” coming out of the chocolate chips on the tops of the cookies. Attach the candy eyes above the chocolate chips.
        10. Let the chocolate set then serve and enjoy!

      Notes

      To melt the chocolate chips for the spider's body:

      Add chocolate chips in a microwave safe bowl and melt at 15 second increments, stirring in between, until smooth.

      Nutrition Information:

      Yield:

      30

      Serving Size:

      1

      Amount Per Serving: Calories: 161Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 102mgCarbohydrates: 22gFiber: 0gSugar: 15gProtein: 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.

      loubie bzeit

      Loubie Bzeit- Braised Green Beans

      Loubie Bzeit, is the simplest, most delicious vegetarian dish and the best way to eat green beans! These Italian green beans are sautéed in olive oil, onions and garlic and with braised with tomato sauce until tender. 

      loubie bzeit

      Loubia Bzeit

      Loubie Bzeit (Loubieh bi zeit, loubyeh bzeit, Loubia or loubya) is a traditional Lebanese dish that is vegan and gluten free. “Loubieh Bzeit” in English translates to “green beans in oil”. If your looking for the non-meatless version of this recipe, here you go: Lebanese Beef and Green Bean Stew.

      Ingredients to Make Loubie Bzeit:

      (FULL RECIPE AT THE BOTTOM OF THE POST)

      Green beans- Italian green beans also known as flat or Roma green beans, are typically used for this recipe. However, these are not always found easily in the US. A great alternative, is string green beans. Both frozen or fresh work just fine! Frozen green beans come already cut into bite size pieces, but if you use fresh green beans, you will need to trim off the stalk tip and then snap (or cut) the beans into bite-sized pieces. I usually snap each green bean into 2-3 pieces. 

      Tomato- Diced. Use fresh tomato for best results.

      Tomato Paste- Dissolved with some water, or a small can of tomato sauce as an alternative. 

      Onion- Cut into wedges

      Garlic- Cut some into small slices, and leave a couple whole cloves, for extra flavor.

      Olive oil 

      Salt

      Italian green beans- loubie

      How to Make Loubie Bzeit- Lebanese Beans with Tomatoes

      • In a large pot, heat olive oil over medium heat and sauté onion and salt until soft but not browned (about 7-10 minutes), stirring frequently.
      • Add garlic, mix and cook for additional 2 minutes. 
      • Stir in green beans, add 1/2 cup of water, cover the pot and sauté for 20 minutes. 
      lebanese loubyeh
      • Add diced tomatoes and tomato paste (dissolved in another half a cup of water)- stir well, cover the pot and bring to a boil. Reduce heat to low and simmer for 20-30 minutes stirring occasionally until beans are fully cooked. 
      braised green beans
      • Remove from heat and set aside to cool down.
      • Serve with pita bread, hot or cold- It tastes even better the next day too!
      • Enjoy!
      braised Italian green beans- loubie bzeit

      What can I Serve Lebanese Loubie? 

      Well, I am glad you asked! 😉 These green beans go delicious with lots of other Lebanese dishes! Kafta KabobChicken TawookLebanese Chicken and Rice, and Kibbeh Bil Sanieh-Baked Kibbeh

      How to Store Lebanese Loubieh Bzeit?

      Braised green beans can be stored in an air-tight container in the fridge for up to 5 days.

      Looking for more Lebanese vegetarian dishes? Here are some:

      Vegetarian Eggplant Chickpea Fatteh

      Vegetarian Stuffed Grape Leaves

      Vegan Stuffed Swiss Chard Rolls

      Lebanese Lentil soup with vegetables

      If you like this healthy vegetarian Lebanese Green Beans with Tomatoes 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! 

      Loubie Bzeit Recipe

      Yield: 4

      Loubie Bzeit

      loubie bzeit

      Loubie Bzeit, is the simplest, most delicious vegetarian dish and the best way to eat green beans! These Italian green beans are sautéed in olive oil, onions and garlic and braised with braised with tomato sauce until tender. 

      Prep Time 10 minutes
      Cook Time 40 minutes
      Total Time 50 minutes

      Ingredients

      • 2 pounds green beans- washed, trimmed on both ends and cut into 2 inch pieces
      • 3 ripe tomatoes, diced
      • 10 garlic cloves. ( I leave 5 as whole, and slice 5 into round shaped pieces)
      • 1 large onion, sliced into wedges
      • 2 tablespoons tomato sauce or a small tomato sauce can
      • 2 tablespoons olive oil
      • 1 teaspoon salt or to taste
      • 1 cup water- divided

      Instructions

          1. In a large pot, heat olive oil over medium high heat and sauté onion and salt until soft but not browned (about 7-10 minutes), stirring frequently.
          2. Add garlic, mix and cook for additional 2 minutes.
          3. Stir in green beans, and 1/2 cup of water, cover the pot and sauté for 20 minutes.
          4. Add diced tomatoes and tomato paste (dissolved in another half a cup of water)- stir well, cover the pot and bring to a boil. Reduce heat to low and simmer for 20-30 minutes stirring occasionally until beans are fully cooked.
          5. Remove from heat and set aside to cool down.
          6. Serve with pita bread, hot or cold- It tastes even better the next day too!
          7. Enjoy!

      Nutrition Information:

      Yield:

      4

      Serving Size:

      1

      Amount Per Serving: Calories: 190Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 722mgCarbohydrates: 29gFiber: 10gSugar: 14gProtein: 6g

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


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