Holiday Brownies

These Holiday Brownies are super fudgy, Christmas tree shapes, topped with sweet green icing, M&Ms and sprinkles.  Holiday Brownies are the ultimate holiday dessert- perfect for lunch boxes too! 

Brownies are one of my favorite desserts! Easy to make, easy to serve and kids love them. These brownies are super fudgy, soft on the inside and crispy on the outside with a rich chocolate flavor. For decorating, I used store bought green icing, but you can make your own icing if you’d like. 

How to Make Holiday Brownies

  • Preheat oven to 350 degrees F. Line a metal 9×9 pan with parchment paper allowing some to hang over edges of pan, grease with cooking spray and set aside. 
  • In a large mixing bowl, whisk in eggs by hand, vanilla extract and salt. Whisk for about 1 minute.
  • Add sugar and whisk in until smooth, for about 30 seconds.
  • Pour melted butter. 
  • Whisk in melted chocolate until well combined. 
  • Add flour and cocoa powder and stir using a rubber spoon, just until combined. 
  • Add Chocolate chips and give it a one extra stir. 
  • Pour into prepared pan and smooth out.
  • Bake in preheated oven for 27-30 minutes. Let cool in pan for at least 30 minutes before slicing. 
  • Remove the brownies from the pan, and cut into triangles:
    • Start by cutting into three equal rows- try to do a better job than I did at making them equal. 
  •  
    • Then cut in alternating diagonals. Cut each row into 4 triangles. Set aside leftover pieces for snacking.
  • Press the popsicle sticks into the bottom of each brownie triangles.
  • Squeeze green icing over brownies, add sprinkles and a few M&Ms. 

The Christmas tree brownies are the ultimate Christmas recipes dessert idea.

Tips for Baking the Best Holiday Brownies

  • Do not over mix your brownie batter after adding the flour. 
  • Do not over bake them either. Mine were done at exactly 27 minutes in an 9×9-inch pan. Each oven is different. But remember, they will continue to bake slightly in the hot pan once pulled out of the oven.
  • Line your baking pan with greased parchment paper so you can easily pull them out of the pan. 
  • Let your Brownies rest for at least 30 minutes and up to 1 hour before cutting.

If you are looking for Christmas dessert recipes, you will love making these holiday brownies.

Looking for More Dessert Ideas, Here are Some!

Jam-Filled Cookies

Chewy Chocolate Chip Cookies

Coconut Date Bars

Date Roll Cookies 

Holiday Brownies Christmas

Holiday Brownies

Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

These festive Holiday Brownies are great for your next Christmas Party!

Ingredients

  • 2 eggs
  • 1 cup granulated sugar
  • 10 tablespoons unsalted butter melted- 1 stick plus 2 tablespoons
  • 1 tablespoon vanilla extract
  • 1/2 cup melted milk chocolate chips
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup milk chocolate chips
  • Christmas sprinkles
  • Green Icing 
  • Christmas M&Ms
  • popsicle sticks 

Instructions

  1. Preheat oven to 350 degrees F. Line a metal 9×9 pan with parchment paper allowing some to hang over edges of pan, grease with cooking spray and set aside. 
  2. In a large mixing bowl, whisk in eggs by hand, vanilla extract and salt. Whisk for about 1 minute.
  3. Add sugar and whisk in until smooth, for about 30 seconds.
  4. Pour in melted butter.
  5. Whisk in melted chocolate until well combined. 
  6. Add flour and cocoa powder and stir using a rubber spoon, just until combined. 
  7. Add Chocolate chips and give it a one extra stir. 
  8. Pour into prepared pan and smooth out.
  9. Bake in the preheated oven for 27-30 minutes.
  10. Let cool in pan for at least 30 minutes before slicing. 
  11. Remove the brownies from the pan, and cut into triangles:
  12. Start by cutting into three equal rows.
  13. Then cut in alternating diagonals. Cut each row into 4 triangles. Set aside leftover pieces for snacking.
  14. Press the popsicle sticks into the bottom of each brownie triangles.
  15. Squeeze green frosting over brownies, add a few M&Ms to each brownie tree.

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

coconut date bars, healthy, quick, delicious and a quick dessert idea!

Coconut Date Bars

 
And if you’re feeling extra indulgent, I suggest you check out these Almond Chocolate Covered Dates
I’ve always loved the combination of sweet dates and nuts together and in this recipe the pecans and plain biscuits just add an extra crunchy texture to these delicious coconut date bars! SO GOOD!

Ingredients you’ll Need to Make Coconut Date Bars

How to Make these Coconut Date Bars

(Here is a step by step with pictures, check card below for exact measurements.)

Making coconut date bars couldn’t be simpler. you’ll cook  the dates with little butter until soft, mix in pecans and biscuits, add them to a baking pan, sprinkle with coconuts and place in the fridge or freezer. That’s literally it – there’s no baking required either! You’ll only need 15 minutes of spare time to prep this recipe.

  • To begin making coconut date bars, start by lining a baking dish with parchment paper and set aside. I used an 9×9-inch dish.
  • crush your plain biscuits by hand into small pieces and set aside. 

  • Pit dates, place in a food processor and process until finely chopped. 

  • In a large skillet, melt butter and add dates. Cook for 5-7 minutes on medium heat or until soft mixing consistently. (The dates will still be coarse but much softer).

  • Remove from heat and add chopped pecans, mix well.

  • Add crushed biscuits and mix some more until all the ingredients are incorporated. Let the mixture cool enough to handle. Then mix further with hands (if needed).

  • Transfer mixture to the prepared paper-lined baking pan and pack down using the back of a measuring cup.

  • Sprinkle with shredded coconuts evenly on top and lightly press down. 

  • Chill in the fridge for at least 2 hours before cutting or in the freezer for half an hour.
  • Remove the coconut date from the pan using the edges of the parchment paper.
  • Place it on a cutting board.
  • Cut into equal size bars with a sharp knife. Store these healthy bars in an airtight container. 

More No Bake Desserts?

Oat and Grain Bars

No Bake Jello Cheesecake

No-Bake Cream Pie

No-Bake Chocolate Biscuit Cake

Do you love a coconut date dessert? Then you will love this easy no bake coconut date bars recipe!

Coconut Date Bars

Yield: 12 bars
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Craving something sweet without the guilt? These quick no bake coconut date bars is always the answer!

Instructions

    1. Start by lining a baking dish with parchment paper and set aside. I used an 9×9-inch dish.
    2. Crush your plain biscuits by hand into small pieces and set aside. 
    3. Pit dates, place in a food processor and process until coarse. 
    4. In a large skillet, melt butter and add coarse dates. Cook for 5-7 minutes on medium heat or until soft mixing consistently. (The dates will still be coarse but much softer).
    5. Remove from heat and add chopped pecans, mix well.
    6. Add crushed biscuits and mix some more until all the ingredients are incorporated. Let the mixture cool enough to handle. Then mix further with hands (if needed).
    7. Transfer mixture to the prepared paper-lined baking dish and pack down using the back of a measuring cup.
    8. Sprinkle with shredded coconuts evenly on top and lightly press down. 
    9. Chill in the fridge for at least 2 hours before cutting or in the freezer for half an hour.
    10. Remove the coconut date from the pan using the edges of the parchment paper.
    11. Place it on a cutting board.
    12. Cut into equal size pieces with a sharp knife. Store these healthy bars in an airtight container. 
    13. Enjoy!

If you like this no bake Coconut Date Bars 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! 

 

Rainbow Carrots with Tahini Sauce

One of my favorite side dishes are roasted carrots, and these Rainbow Carrots With Tahini Sauce have become my latest obsession! Rainbow carrots roasted to perfection, topped with a perfect creamy, smooth and tangy tahini sauce!

Look at how pretty these roasted Rainbow Carrots With Tahini Sauce are! They are roasted just until tender on the outside and slightly crunchy on the inside. A perfect sweet, savory, super delicious side dish that comes together in 30 minutes. These roasted  rainbow Carrots are a prefect side dish for Thanksgiving. I also love to make it with Baked Salmon.

Ingredients for Rainbow Carrots with Tahini Sauce

  • Rainbow carrots. If you can’t find rainbow carrots, you can use thin orange carrots. Try to pick ones that are similar in size so they cook evenly. 
  • Salt and pepper to taste. A few pinches is enough. 
  • Olive oil.
  • Tahini sesame paste. A delicious, nutty, and gluten-free paste.
  • Lemon juice.
  • Garlic cloves.

How to Make the Best Roasted Rainbow Carrots

  • Preheat the oven to 400 F.
  • Wash, peel and cut the ends of the carrots.

  • Line a sheet pan with parchment paper and lightly grease with cooking spray. Arrange the rainbow carrots on the sheet in single layer. 
  • Season with salt and pepper and drizzle with olive oil. 
  • Bake the carrots for 30-35 minutes or until fork tender.

How to Make the Best Tahini Sauce

Other Uses for Tahini Sauce: 

  • Falafel
  • Fresh vegetables
  • Roasted vegetables
  • Use as salad dressing

Rainbow Carrots with Tahini Sauce

Rainbow Carrots with Tahini Sauce

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 2 bunches rainbow carrots
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For Tahini Sauce

Instructions

  1. Preheat the oven to 400 F.
  2. Start by washing, peeling and cutting the end of the rainbow carrots.
  3. Line a sheet pan with parchment paper and lightly grease with cooking spray. Arrange the rainbow carrots on the sheet in single layer.
  4. Season with salt and pepper and drizzle with olive oil. 
  5. Bake the carrots for 30-35 minutes or until fork tender.
  6. While the carrots are roasting, mince a garlic clove in small bowl and add salt.
  7. Whisk in tahini and mix well. When  you add the tahini to the bowl, the mixture will seize up. It loosens with the addition water and lemon juice.   
  8. Add lemon juice and cold water and whisk until the mixture is smooth and creamy.
  9. Taste and adjust to taste, if necessary. Add more water for a thinner consistency or more salt and lemon juice for extra flavor.
  10. Transfer roasted carrots to a serving plate.
  11. Drizzle the tahini sauce on top.
  12. Serve warm and enjoy!

If you like this Simple Side dish 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! 

mhalabia recipe or muhallabia recipe.

Rice Pudding- Mahalabia

This simple Rice Pudding, called Mhalabia in Arabic is so easy and quick to make! With only 3 ingredients, you can make the best treat! Garnish with your favorite crushed nuts and serve it for dessert, breakfast or snack!

If you are looking for simple Lebanese desserts, you will love this easy muhallabia recipe or mhalabia recipe.

Ingredients for this Mhalabia Rice Pudding:

This Rice Pudding Mhalabia also known as Muhallabia, Muhalabi, and Muhallabiyeh is a popular Lebanese dessert. It is made with these simple ingredients: milk, cream of rice, sugar and rose water for flavoring which is completely optional. 

Milk: is a basic ingredient, some people also use a mix of milk and half and half for a richer taste. You can make vegan mhalabia by substituting whole milk with any plant based milk. 

Cream of rice: works as a thickener in this recipe, perfect for those looking for gluten free dessert ideas. 

Sugar: is what gives this recipe the extra sweetness. 

Rose water: this is usually added at the end for extra flavor. Skip it if not available. 

Nuts: garnish with your favorite crushed nuts, I prefer pistachios. 

if you are looking for cream of rice recipes, you will love this simple rice pudding called mhalabia, a popular Lebanese dessert.

How to Store and Serve this Rice Pudding (Mhalabia): 

Store rice pudding in small bowls or small mason jars in the fridge, cover with plastic wrap or mason jars lids and store for up to 5 days in the fridge. Before serving, you can garnish with crushed pistachios if you’d like or serve plain.

More Lebanese Desserts? 

Knafeh

Baklava

Date Roll Cookies

This easy cream of rice recipe or mhalabia recipe middle east is super delicious and easy Lebanese dessert.

Rice Pudding- Mahalabia

Yield: 5 servings
Cook Time: 20 minutes
Total Time: 20 minutes

Light, creamy and delicious, this pudding is a very easy Lebanese dessert!

Instructions

    1. In a non-stick medium size pot, over medium heat, add whole milk, cream of rice, and sugar. Whisk well until dissolved.
    2. Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
    3. Lower heat to low and cook for additional 10 minutes or until mixture thickness, whisking regularly .
    4. Remove from heat, stir in rose water.
    5. Transfer mixture to serving bowls immediately.
    6. Refrigerate for at least 2 hours before serving.
    7. Garnish with crushed pistachios before serving and enjoy!
If you like this Simple Lebanese Rice Pudding (Mhalabia) 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! 

If you are looking for Jam recipes, you will love these jam filled cookies recipe. #sablerecipe

Making Baklava from scratch is a snap. This Baklava recipe has the best sugar syrup recipe as well. #lebanesebaklavarecipe

if you are looking for pumpkin recipes dessert ideas, you will love this pumpkin roll with cream cheese frosting #fall desserts #falldessetrecipes #falldessertrecipeeasy

Holiday Party Platter

This Holiday Party Platter has a little something for everyone. It was so much fun to make and put together! Umm…

Hello, cheese, hummus, veggies and fruits.

food platter ideas.

Serve up this ultimate Holiday Party Platter at your Thanksgiving or Christmas gatherings this year. An avocado hummus dip and a Labneh dip, along with many sweet and savory snacks to dip, munch on and enjoy.

Dips on this Holiday Party Platter

Serve your favorite dips on this appetizer platter. Labneh Dip takes some time to prepare, so make sure to plan ahead. Labneh stays really well in the fridge for up to 2 weeks if covered with olive oil in an air tight container. Avocado hummus dip is very simple to make, I prefer to make it the day of the party or the night before. 

What to Add to Your HOLIDAY PARTY PLATTER:

(Scroll down to recipe card, to find out what I have exactly on my platter.)

Dairy: Brie, manchego cheese, goat cheese, blue cheese, aged cheddar cheese. 

Fruit: Persimmon, Asian pears, cranberries, strawberries, kiwi, pomegranate, apples, grapefruit, grapes, oranges, clementines, figs. 

Vegetables: Cherry tomatoes, carrots, cucumber, pepper, celery, broccoli, squash, pumpkin.

Dips: Avocado hummus, traditional hummus , beet hummus, baba ganoush- (eggplant dip), labneh- (strained yogurt), ranch.

Other: Almonds, olives, pistachios, walnuts, pecans, dried fruits, smoked salmon, aged cheese, crackers, pretzel chips, roasted pumpkin seeds. 

If you are looking for platter food ideas, you will love this holiday party platter. Serve this cheese and dip platter for Thanksgiving.

This whole platter can be made in advance, covered and kept in the fridge until ready to serve. Just add the crackers and bread sticks before serving and you’ll be good to go. Simple and perfect for Thanksgiving!

MORE HOLIDAY PARTY FOOD

Looking for more ideas for your holiday party?  Check some of these recipes!

Jam-Filled Cookies

Apricot Jam Tart

Date Roll Cookies

Almond Chocolate Covered Dates

Pumpkin Cake Roll

If you are looking for platter food ideas, you will love this holiday party platter. Serve this cheese and dip platter for Thanksgiving.

Holiday Party Platter

Yield: 1 platter
Prep Time: 15 minutes
Total Time: 15 minutes

Here is a list of what I put on my holiday party platter. A variety of a sweet and savory appetizer snacks to serve on your Thanksgiving or Christmas gatherings!

Ingredients

  • Brie
  • Cheddar cheese
  • bread sticks
  • Dried apricots
  • Salted pistachios
  • Grapes
  • Blackberries
  • pomegranate seeds
  • Oranges
  • Olives
  • Jam
  • Cucumbers
  • Starawberries
  • Roasted pumpkin seeds
  • Labneh dip
  • Avocado hummus dip
  • Chocolate

Instructions

    1. Make Avocado Hummus dip and and labneh dip ahead of time.
    2. You may add or subtract the number of oranges, pomegranate, strawberries, bunches of grapes, and types of cheeses depending on the size of your snack tray.
    3. Place your dip bowls on the tray spaced out a little. Place grapes. Place cheese. Add sliced fruit.
    4. Place crackers and bread sticks. Fill in space with remaining ingredients to tray. Keep in refrigerator until ready to serve (remove crackers and bread sticks if not serving immediately.)
    5. Enjoy!

What will you add to your Thanksgiving party platter?! I’d love to read your ideas in the comments below. 

shish tawook or shish taouk recipe.

Chicken Tawook

Chicken Tawook is a popular Lebanese dish that is simple and delicious. Tender chicken chunks are marinated in a perfectly spiced, tangy yogurt sauce. Tawook chicken recipe with the best tawook marinade.

Traditionally, chicken tawook is threaded on skewers and cooked on the grill, but you can also cook them on your stove top, especially in winter time when grilling is not an option. Below are the instructions for both ways of cooking.  

How to Make Chicken Tawook:

This recipe is all about the marinade, with yogurt being the basic ingredient. Yogurt is what helps tenderize the chicken and reduces the cooking time. The rest of the ingredients include: apple cider, tomato paste, garlic, olive oil, paprika, oregano, salt and black pepper. Mix it all together and you’ll get this light orange creamy sauce to marinade your chicken chunks. Add the marinade to the cubes of chicken breast and mix well until every single piece of chicken is well coated. Let it marinate rest for at least a couple of hours or up to overnight.

Lebanese recipe for shish taouk marinade.

How to Cook Chicken Tawook: 

Stove Top: Using a stove top grilling pan or a regular pan, heat some olive oil on medium heat.  Add the chicken tawook chunks, one piece at a time in a single layer (make sure not to overcrowd the pan). Cook on one side for about five minutes, using a pair of tongs flip each chicken and cook for another five minutes or until they are fully cooked. 

Grill: Pre heat the grill to 350 F. Thread the chicken tawook chucks onto pre soaked wooden skewers and grill for about 5-8 minutes on each side or until fully cooked. 

Complete your Meal with these Amazing Lebanese Recipes: 

Chicken Tawook  dish can be served in so many ways, as a plate, on a salad or sandwich. Here are a few suggestions:

Lebanese chicken tawook recipe.

Chicken Tawook

Chicken Tawook

Yield: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Chicken Tawook is a popular Lebanese dish that is simple and delicious. Tender chicken chunks are marinated in a perfectly spiced, tangy yogurt sauce.

Ingredients

  • 2 lb boneless skinless chicken tenders or breasts- cut into large chunks 
  • ½ cup plain or greek yogurt
  • ¼ cup apple cider
  • ¼ cup olive oil
  • 4 garlic cloves- minced
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon oregano
  • 1 teaspoon salt

Instructions

    1. Cut the chicken breast into 1 1/2 inch pieces and place them in a large bowl. 
    2. In medium size bowl, add the yogurt, apple cider, olive oil, minced garlic, tomato paste, salt, black pepper, paprika, and oregano. Whisk very well to combine.
    3. Pour the marinade over the chicken chuks and mix well to coat (make sure every single chicken piece is coated).
    4. Cover with the lid or a plastic wrap, and let rest/marinate in the fridge for at least 2 hours.
    5. Cook:
    1. Stove Top: Using a stove top grilling pan or a regular pan, heat 2 tablespoons of olive oil on medium heat.  Add the chicken tawook chunks one piece at a time in a single layer (make sure not to overcrowd the pan). Cook on one side for about five minutes, using a pair of tongs flip each chicken and cook for another five minutes or until they are fully cooked. 
    2. Grill: Pre heat the grill to 350 F. Thread the chicken tawook chucks onto pre soaked wooden skewers and grill on for about 5-8 minutes on each side or until fully cooked. Serve and enjoy!

If you like this healthy Lebanese Chicken Tawook 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 cheesecake recipe. #jellorecipes

No Bake Jello Cheesecake

You’ll love this NO Bake Jello Cheesecake made with creamy filling and graham cracker crust, then topped with a layer of tangy strawberry jello. Shout out to all the no bake  fans! This simple cheesecake recipe is sure to become a family favorite. It’s so easy to make, quick and delicious – just like our No-Bake Cream Pie and Lotus Biscoff Cheesecake

No bake cheesecake recipes

NO BAKE JELLO CHEESECAKE

CRUST. Start by making the crust. I love to use these Digestive wheat biscuits – I find mine at Walmart, but you can also use Graham crackers as a substitute.  You mix the biscuit (or Graham cracker) crumbs with melted butter, then press it into a springform pan. Let it chill while you prepare the filling. 

FILLING. To make the filling,  beat together cream cheese, sugar and whipped cream until it’s soft with no lumps. Make sure to use full-fat, brick-style cream cheese for this recipe.  Then spoon the mixture into the pan, smooth the top and then pop the cheesecake in the fridge to chill . It will need to chill for at least 1 hours or until firm before adding the top layer of jello.

JELLO TOPPING. Do not follow the preparation instructions on the jello package. Instead, use half of the water that you are instructed to use in the jello recipe box, to get a firm and easy to slice top layer. 

ASSEMBLE. After the filling is chilled and firm, slowly pour the jello mixture on top and pop back in the fridge to chill for at least 2 hours or until jello is firm. 

no bake cheesecake with cool whip. The best no bake cheesecake filling!

 

Step By Step To Make NO Bake Jello Cheesecake:

(Scroll down to recipe card for the exact quantities and a pintable option.)

Cheesecake Crust:

  • Lightly coat a 9- inch springform pan with nonstick spray and line it with a rounded parchment paper. Set aside.

  • Using a food processor, pulse the crackers into fine crumbs.

  • Transfer to a medium size bowl, pour melted butter and mix well. 

  • Evenly spread the crumb mixture to the prepared springform pan, then press with your hands or a flat-bottomed measuring cup.

  • Place in the freezer while you prepare the filling.

Cheesecake Filling:

  • In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until very smooth.
  • Add the whipped cream  and sugar and beat some more until well combined. 

  • Scrape the filling onto the cracker crust and spread into an even and smooth layer.

  • Cover tightly with plastic wrap and stick it in the freezer for 1-2 hours or until filling is firm. 

Cheesecake Jello Topping:

  • Use half of the water that you are instructed to use on the jello recipe box. For this recipe you need two small packs of jello. So, add 1 boiling cup of water to 2 small jello packs, mix well until jello is dissolved. Add 1 cup of cold water and mix some more. 
  • Pour jello mixture into the chilled cheese cake filling.
  • Stick it in the fridge for 1-2 hours or until jello is nice and firm. 

TO SERVE:

  1. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cheesecake off and transfer to a serving plate carefully. Or just serve on the springform plate if that is easier for you. 
  2. Serve cold and enjoy!
No Bake Jello Cheesecake

No Bake Jello Cheesecake

Yield: 12
Prep Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes

You will LOVE this easy No Bake Jello Cheesecake!

Ingredients

  • 6 tablespoons unsalted butter, melted
  • 2 cups crushed graham crackers or Digestive crackers
  • 2 teaspoons sugar
  • 1 8-ounce cream cheese bar, softened
  • 1 8 oz cool whip
  • 2 17 g pack jello- strawberry
  • 1 cup water, boiling
  • 1 cup water, cold

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 filling.
    6. In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until very smooth.
    7. Add the whipped cream  and sugar and beat some more until well combined. 
    8. Scrape the filling onto the cracker crust and spread into an even and smooth layer.
    9. Cover tightly with plastic wrap and stick it in the freezer for 1-2 hours or until filling is firm. 
    10. In a small sauce pan, add 1 boiling cup of water to 2 small jello packs, mix well until jello is dissolved. Add 1 cup of cold water and mix some more. 
    11. Pour jello mixture into the chilled cheese cake filling.
    12. Stick it in the fridge for 1-2 hours or until jello is nice and firm. 
    13. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cheesecake off and transfer to a serving plate carefully. Or just serve it on the springform plate if that is easier for you. 
    14. Serve cold and enjoy!

   FOR MORE DESSERT INSPIRATIONS, BE SURE TO TRY:

Apricot Jam Tart

Chewy Chocolate Chip Cookies

Almond Chocolate Covered Dates

Date Roll Cookies

If you like this No Bake Jello Cheesecake 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 ?
 
Banana cake

Banana Cake with Brown Sugar Glaze

This easy Banana Cake with Brown Sugar Glaze is a super moist banana cake, drizzled with a delicious brown sugar icing and  topped with pecans. 

Banana cake with brown sugar glaze

Banana Bundt Cake

This banana bundt cake recipe, made with overripe bananas and sour cream is so moist and delicious that I guarantee you’ll never go looking for another banana cake recipe after trying it!

I have been wanting to make this banana cake recipe for the longest time, but my kids keep finding their way to the bananas before they get a chance to ripen. Last week, I lucked out with a few overripe bananas so I got to work on this recipe! The BEST banana cake ever!

banana cake with brown sugar glaze. #brownsugaricing

Brown Sugar Glaze

This brown sugar glaze is SOOO GOOD and just pushes this recipe over the top. It is made with butter, brown sugar, confectioners sugar, milk and vanilla. So basically everything good in life! If I could dip the entire cake in this glaze, I would.

I mean, just look at this!

Storing Banana Cake with Brown Sugar Glaze

This banana cake can be stored at room temperature for 1 night in an air tight container. If you have any leftovers after that, store it in an airtight container in the fridge and it’ll keep nicely for 5 days. Let it come back to room temperature before serving leftovers or heat it in the microwave for a few seconds, if you prefer it warm.

This cake can also be frozen in freezer bags, but without the glaze. It’ll keep nicely for about 3 months. 

If you like this bundt cake recipe, try some of these dessert recipes:

Pumpkin Cake Roll

Apple Caramel Cake

Carrot Cake

Orange Bundt Cake

if you are looking for the best banana cake recipe, you will love this easy banana cake with brown sugar glaze.

Banana Cake with Brown Sugar Glaze

Yield: 14
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

Ingredients

For the Banana Cake

  • 3 cups all purpose flour
  • 3 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt 
  • 1 cup sour cream- or plain yogurt
  • 3 large ripe bananas 
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter- at room temperature  

Brown Sugar Glaze

  • 1/4 cup unsalted butter- cut into 3 cubes 
  • 1/2 cup brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup confectioners sugar 
  • 2 tablespoons milk
  • 1/4 cup chopped toasted pecans- for garnishing 

Instructions

For the Banana Cake:

  1. Preheat oven to 350°F and generously grease a 12-cup bundt pan with baking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt and set aside.
  3. In a medium size bowl, mash the bananas with a fork and set aside.
  4. With a hand mixer or stand mixer fitted with a paddle attachment, beat the eggs until bubbly. Add sugar and beat for another minute.
  5. Add softened butter and sour cream and beat until smooth and creamy.
  6. Mix in mashed bananas until combined. Scrape the sides with a rubber spoon if needed.
  7. Add half of the dry ingredients and then the remaining dry ingredients, mixing between each addition.
  8. Pour the batter to the prepared bundt pan.
  9. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
  10. Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake into your serving plate.


For the Brown Sugar Glaze:

  1. In a small saucepan combine butter, brown sugar and milk. Bring to a boil, whisking frequently.
  2. Cook until the sugar is dissolved, a minute or two.
  3. Remove from heat and let cool for 5 minutes.
  4. Mix in vanilla extract. Add confectioners sugar a little bit at a time, whisking vigorously, until well combined and smooth.
  5. Drizzle the glaze over the cake right away, as it tends to thicken as it sits.
  6. Sprinkle with crushed pecans immediately, this will help them stick better.

If you make this Banana Cake with Brown Sugar Glaze recipe or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and my Facebook group

Pumpkin Kibbeh Balls

Pumpkin kibbeh recipe

 In this Pumpkin Kibbeh Balls recipe, a mix of spiced pumpkin puree, fine bulgur, onions and fresh basil are used to form a hollow shell for a delicious stuffing. The Kibbeh stuffing is very similar to the one used in my pumpkin kibbeh tray and also in the traditional Lebanese beef kibbeh. The only addition is mashed potatoes. If you are looking for a vegan version, simply lose the beef and add more potatoes to the filling mixture. 

pumpkin kibbeh balls

The Kibbeh Balls can be deep fried, baked or air fried. In Lebanon, Kibbeh balls are almost always deep fried- But feel free to experiment. I tried to air fry some, they tasted great, but did not look as appealing. Below is a picture of the air-fried version so you can compare. Check the notes sections for air fryer instructions. 

There you go!

pumpkin kibbeh recipe air fryer

Shaping the kibbeh balls is a big deal in Lebanon. There are standards that need to be met for the perfect kibbeh ball- from the way its curved to the way it’s pointed at the ends. My mom would probably not approve the shape of mine. Mastering kibbeh balls comes with practice. 

How to Shape Pumpkin Kibbeh Balls

  • Dampen your hands with some water, take a handful of the pumpkin kibbeh mixture (about 3 tablespoons or so) and form into  an oval-shaped ball in the palm of one hand. Using your index finger, poke a hole in the ball, hollow the ball to make a pocket for the filling. 

How to make kibbeh

  • Using a spoon, add about 1 tablespoon of filling. Seal the ball on top and, using both hands, carefully shape it into an football shape, make the two ends a little pointy. 

How to make kibbeh

  • 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. 

pumpkin kibbeh recipe

“This post may contain affiliate links.” 

How to Store and Freeze Kibbeh

  • Fried pumpkin kibbeh can be stored in the fridge for up to a week. Reheat in a microwave for few minutes or a toaster oven at 350 F for 10 minutes. 
  • Un-fried kibbeh can be kept in the freezer in an airtight container or freezer bags for up to 3 months. Thaw overnight and fry according to instructions. 

What to serve with Pumpkin Kibbeh Balls

Kibbeh balls is best served warm with salad, plain yogurt, or tahini sauce.

More Lebanese Recipes?

Lebanese Stuffed Cabbage Rolls

Lebanese stuffed Zucchini

Lebanese Chicken and Rice

Bulgur Zucchini Pilaf 

Looking for pumpkin recipes, you will love this pumpkin kibbeh balls.

Pumpkin Kibbeh Balls

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

Ingredients

  • 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 teaspooon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 large onion- cut into 4 pieces
  • 1/2 cup fresh basil
  • Vegetable oil- for deep frying
  • 1 tablespoon corn starch
  • 1 tablespoon all purpose flour

For Filling

  • 3 tablespoons olive oil or avocado oil 
  • 1/4 lb ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1 tablespoon pomegranate molasses
  • 1/2 cup crushed walnuts
  • 3 large potatoes- Peeled, boiled and mashed. 

Instructions

    Prepare kibbeh filling:

  1. Add peeled potatoes to a small pot, cover with water and cook on medium heat for about 40 minutes or until fork tender. Drain and mash the potatoes. Set aside.
  2. Heat oil in a large skillet over medium heat and add the diced onions and salt- cook until wilted stirring frequently (around 10 mins).
  3. Add the ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of beef.
  4. Cook until meat is browned, then decrease heat to low and let cook for another 10 mins.
  5. Add walnuts and pomegranate molasses and mix well. cook for additional 5 minutes. Add the mashed potatoes and and mix until well combined.
  6. Set the beef filling aside.

Prepare kibbeh mixture:

  1. Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium pot, add the pumpkin chucks, cover with water, and a pinch of salt. Boil the pumpkins for about 3o minutes over medium heat, or until easily pierced by a fork. Drain the cooked pumpkins in a colander. Let drain for 2-3 minutes only before adding it to the bulgur (pumpkins should not cool before they are added to the bulgur)
  2. In a large bowl add fine bulgur, and pour the cooked pumpkins on top. Using a potato masher or ricer, mash the pumpkins while mixing it with the bulgur completely. Cover with a lid or a plastic wrap 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, work with your hands to mix it well until everything is blended together.
  5. Place in fridge and let it chill for at least an hour before assembling kibbeh balls

Assemble the pumpkin kibbeh balls

  1. Fill a small bowl with water 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.


Fry the 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!

Notes

Pumpkin Kibbeh Air fryer Option:

  1. Preheat your air fryer to 360 F.
  2. Spray each kibbeh ball with cooking spray on both sides, evenly.
  3. Add kibbeh balls to the air fryer basket, in a single layer. Cook in batches.
  4. Cook for 10 minutes. Turning half way to ensure they cook evenly.

If you love this Lebanese Pumpkin Kibbeh Balls recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you do make this recipe, then don’t forget to tag me on Instagram and hashtag #thesaltandsweetkitchen. 
Manakish ( also known as manaqish, manaeesh, or manakeesh) is a popular Lebanese breakfast flat bread.

Cheese Manakish

Cheese Manakish is a popular breakfast in the Middle Eastern cuisine. Manakish is made of flatbread topped with a variety of choices. Some of these toppings include cheese, zaatar , spinach or beef

Cheese manakish recipe with the best manakish dough!

The Cheese Manakish Dough

The dough for this cheese manakish recipe is very easy to prepare. With just 6 ingredients, this manakish dough  requires just one bowl with a lid (no stand mixer, though you can use one if you’d like), about 5 minutes of kneading, and 3 hours to rise. 

 If you don’t have the time to prepare homemade dough, you can use ready-made pizza dough as an alternative. 

The Cheese Manakish Topping 

In Lebanon we use a special cheese for manakish called “Akawi”, but since it is hard to find in the US, I have been using a mix of Queso Blanco cheese (I find mine at Walmart) with shredded mozzarella, a little butter and a pinch of salt as a delicious alternative! 

Manakish ( also known as manaqish, manaeesh, or manakeesh) is a popular Lebanese breakfast flat bread.

manakish recipe or manakeesh. You will love this Lebanese cheese manakish recipe with a homemade manakish dough.

Cheese Manakish

Yield: 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 3 hours 50 minutes

Manakish (also known as manaqish, manaeesh, or manakeesh) is a popular Lebanese breakfast flatbread.

Ingredients

For Dough

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

For Cheese Topping

Instructions

    To make the dough: 

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


To Prepare Cheese Topping:

  1. In a medium size bowl, mix together shredded mozzarella and queso blanco cheese, melted butter and salt until well combined.
  2. Set aside.

To Prepare Cheese Manakish for Baking:

  1. Preheat oven to 400° F. Line a baking sheet with a lightly greased parchment paper.
  2. Form the cheese manakish by flattening the small dough balls on a floured surface into small circles with your fingertips. They will be about 5-6 inches in diameter.
  3. Press on each one with your fingertips to sculpt little dips for the topping to sit in.
  4. Add about 2 tbsp cheese topping in the middle of each flattened circle, leave a 1 inch border around.
  5. Fold the one inch border of dough over the meat filling and pinch the edge all around to from a thick border.
  6. Sprinkle a pinch of roasted sesame seeds to the center of each cheese manakish (optional).
  7. Arrange the manakish on the prepared greased baking sheet tray.
  8. Bake at 400° F heated-oven for 10-12 minutes or until the dough is slightly browned on bottom and edges.
  9. Serve warm and enjoy! Keeps well for about a week in tight sealed Tuppeware.
If you like this healthy Lebanese Meat Pies recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page 🙂

Do you love hummus? Check out this pretty dish of beet hummus.

Beet Hummus

This delicious and vibrantly colored Beet Hummus will be an instant hit, especially for beet lovers! Beet hummus is so easy to make too! Once you boil the beets, add the rest of the ingredients to a food processor and pulse until the hummus is smooth. Serve with pita chips, fresh veggies, crackers, or use as spread. 

Do you love hummus? Check out this pretty dish of beet hummus.

 

What is Hummus?

Traditional hummus is a dip made from ground chickpeas, ground sesame seeds (tahini), lemon juice, garlic and a pinch of salt, originating in the Middle East. There are many twists to the traditional hummus recipe, including this beet hummus recipe, avocado hummus and hummus with beef. I love them all!

Beet Hummus recipe is one of the best beet recipes.

Beet Hummus Recipe Ingredients

To make this recipe, 6 simple ingredients are all you need:

  • Beets. Boil them until fork tender.
  • Garlic. For extra flavor.
  • Chickpeas. The foundation of every hummus!
  • Tahini paste: For a smooth touch. 
  • Water. Helps with the creaminess. 
  • Salt: Seasoning!

HOW TO MAKE BEET HUMMUS – STEP BY STEP

  1. Place the beet in a small sauce pan with a small amount of water (just enough to cover it) on high heat. Bring to a boil, reduce to medium low and cook for about 1 hour or until fork tender. Then peel and cut in half.
  2. Add beet, garlic, tahini, salt, and lemon juice in a food processor and pulse until smooth.
  3. Scrape the sides, and give it another quick pulse.
  4. Add couple tablespoons of water if mixture is not smooth enough.
  5. Transfer to a serving plate. 
  6. Garnish with chopped parsley and a drizzle of olive oil. 
  7. Enjoy!

If you are looking for beet recipes, you will love this beet hummus recipe.

CHECK OUT MORE HEALTHY DIP RECIPES

Baba Ganoush- Eggplant Dip

Homemade Labneh Dip Recipe

This Beet Hummus is the best hummus recipe.

Beet Hummus

Yield: 6
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

A delicious and vibrantly colored Beet Hummus recipe!

Ingredients

  • 1 cooked beet peeled and chopped in half
  • 1 can chickpeas drained
  • 1/4 cup tahini
  • 1/3 cups lemon juice
  • 2 cloves garlic chopped
  • 2 table spoons olive oil- for topping
  • 2 table spoons chopped parsley- for garnishing

Instructions

  1. Place the beet in a small sauce pan with a small amount of water (just enough to cover it) on high heat. Bring to a boil, reduce to medium low and cook for about 1 hour or until fork tender. Then peel and cut in half.
  2. Add beet, garlic, tahini, salt, and lemon juice in a food processor and pulse until smooth.
  3. Scrape the sides, and give it another quick pulse.
  4. Add couple tablespoons of water if mixture is not smooth enough.
  5. Transfer to a serving plate. 
  6. Garnish with chopped parsley and a drizzle of olive oil. 
  7. Enjoy!
Have you tried this recipe? I’d love to hear about it and see it too! Please leave a comment below, take a pic and tag it on Instagram with #thesaltandsweetkitchen. You can also follow me on FacebookInstagram and Pinterest to see more delicious food. 

Lebanese pumpkin kibbeh recipe

Pumpkin Kibbeh

Kibbeh is one of the most recognizable Middle Eastern dishes. This Pumpkin Kibbeh is very similar to the traditional kibbeh recipe, but it substitutes pumpkin for beef in the crust. The beef filling remains the same. 

Lebanese pumpkin kibbeh recipe

 

Pumpkin Kibbeh is my favorite way to enjoy fall’s best fruit- yup, pumpkin is actually a fruit.  If you want more pumpkin recipes inspirations, feel free to check out this Pumpkin Roll Cake and Pumpkin Pancakes 🙂 

What is Pumpkin Kibbeh?

Pumpkin kibbeh  is made of pumpkin puree, combined with bulgur, pureed onions and a mix of spices and basil. This pumpkin kibbeh recipe, is then baked in 3 layers in a tray; a layer of pumpkin kibbeh, a layer of sautéed spiced ground beef, onions and walnuts, then topped with another final layer of pumpkin kibbeh.  

What You Need to Make Pumpkin Kibbeh:

(scroll down for quantities)

  • Medium size pumpkin
  • Fine Bulgur (#1)
  • Salt
  • Onion
  • Ground cinnamon
  • Black pepper
  • Fresh basil
  • Walnuts
  • Pomegranate molasses 

How to Make Pumpkin Kibbeh:

Step 1:

Prepare kibbeh filling:

  • Heat oil in a frying pan over medium heat and add the diced onions and salt- cook until wilted stirring frequently (around 10 mins).

Lebanese kibbeh filling

  • Add the ground beef, salt and spices and mix with the cooked onion- constantly stir to break up the clumps of meat.

kibbeh filling

  • Cook until meat is browned, then decrease heat to low and let cook for another 10 mins.
  • Add walnuts and pomegranate molasses and mix well. Cook for additional 5 minutes.
  • Set the meat filling aside.

kibbeh filling

 
Step 2:

Prepare kibbeh mixture:

  • Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium pot, add the pumpkin chucks, water, and a pinch of salt. Boil the pumpkins for about 3o minutes, or until easily pierced by a fork. Drain the cooked pumpkins in a colander. Let in drain for 2-3 minutes only before adding it to the bulgur.
  • In a large bowl add fine bulgur, and pour the cooked pumpkins on top. Using a potato masher or ricer, mash the pumpkins while mixing it with the bulgur completely. Cover with a lid or a plastic wrap and set aside. 
  • In your food processor, add the onion, basil, salt and spices and process until pureed. 
  • Transfer the pureed onions to the pumpkin and bulgur mixture, work with your hands to mix it well until everything is blended together. 

pumpkin Kibbeh

 
Step 3: 

Assemble the kibbeh

  • Pre-heat oven to 350 F.
  • Lightly grease a large rectangular tray (11 x 8). 
  • Divide kibbeh mixture into two even halves. Each half will make a layer.
  • Moisten your hands and spread the first layer of kibbeh by flattening it across the tray to form a smooth layer.

pumpkin kibbeh

  • Add a layer of the prepared filling mixture- spread it across the kibbeh layer and press it down with a spoon.

Lebanese pumpkin Kibbeh

  • Add the last and top layer of the other half of kibbeh mixture, also by flattening it until forming a smooth layer and all the beef mixture is covered.

Pumpkin Kibbeh

Lebanese pumpkin kibbeh

 

  • Using a butter knife, lightly mark the top layer forming a diamond or grid pattern (or any pattern that you like). Be sure not to press the knife deeply into the layers of kibbeh.

lebanese pumpkin kibbeh

  • Brush with the olive oil and bake in the oven for 35 minutes or until golden brown.
  • Serve this pumpkin kibbeh dish with you favorite salad

Lebanese pumpkin kibbeh recipe

More Lebanese Recipes?

Lebanese Stuffed Cabbage Rolls

Lebanese Chicken and Rice

Lebanese Beef and Green Bean Stew

Lebanese stuffed Zucchini

If you are looking for pumpkin recipes, you will love this Lebanese pumpkin kibbeh recipe.

Lebanese Pumpkin Kibbeh

Yield: 6
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

How to make Lebanese Pumpkin Kibbeh.

Ingredients

For Pumpkin Kibbeh

  • 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 teaspooon salt 
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 large onion- cut into 4 pieces
  • 1/2 cup fresh basil 
  • 1 tablespoon olive oil- for brushing 

For Pumpkin Kibbeh Filling

  • 3 tablespoons olive oil or avocado oil 
  • 1 large onion- diced
  • 1/2 lb ground beef
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt 
  • 1/2 teaspoon cinnamon
  • 1/2 cup crushed walnuts
  • 1 tablespoon pomegranate molasses 

Instructions

    Prepare kibbeh filling:

  1. Heat oil in a frying pan over medium heat and add the diced 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 beef.
  3. Cook until meat is browned, then decrease heat to low and let cook for another 10 mins.
  4. Add walnuts and pomegranate molasses and mix well. cook for additional 5 minutes.
  5. Set the beef filling aside.


Prepare kibbeh mixture:

  1. Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium pot, add the pumpkin chucks, cover with water, and a pinch of salt. Boil the pumpkins for about 3o minutes over medium heat, or until easily pierced by a fork. Drain the cooked pumpkins in a colander. Let in drain for 2-3 minutes only before adding it to the bulgur.
  2. In a large bowl add fine bulgur, and pour the cooked pumpkins on top. Using a potato masher or ricer, mash the pumpkins while mixing it with the bulgur completely. Cover with a lid or a plastic wrap 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, work with your hands to mix it well until everything is blended together. 


Assemble the pumpkin kibbeh

  1. Pre-heat oven to 350 F.
  2. Lightly spray a large rectangular tray (11 x 8).
  3. Divide kibbeh mixture into two even halves. Each half will make a layer.
  4. Moisten your hands and spread the first layer of kibbeh by flattening it across the tray to form a smooth layer.
  5. Add a layer of the prepared filling mixture- spread it across the kibbeh layer and press it down with a spoon.
  6. Add the last and top layer of the other half of kibbeh mixture, also by flattening it until forming a smooth layer and all the beef mixture is covered.
  7. Using a butter knife, lightly mark the top layer forming a diamond or grid pattern (or any pattern that you like). Be sure not to press the knife deeply into the layers of kibbeh.
  8. Brush with the olive oil and bake in the oven for 35 minutes or until golden brown.
  9. Serve and enjoy!
If you love this Lebanese Pumpkin Kibbeh recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you do make this recipe, then don’t forget to tag me on Instagram!

How to make homemade yogurt

Homemade Yogurt

Making Homemade Yogurt may sound difficult, but it’s really not. Homemade yogurt is healthy and tastes so much better than store bought! All you need is two basic ingredients: half a gallon of milk and about half a cup of regular plain, or Greek yogurt. Whole or 2% milk works best for this recipe, the more fat the creamier the, but you can also use skim milk if you’d like. This is my preferred recipe for a perfect homemade yogurt every time.

How to make yogurt at home? Homemade yogurt.

I have been making my own yogurt for years now and I don’t think I’ll ever go back. Homemade yogurt is very easy to make, once you get the hang of it. Once you start making your own yogurt, you can use some of each batch to culture your next batch. Super! 

How to Make Homemade Yogurt:

  • In a large pot, heat the milk on high and bring to a boil. 
  • Let the milk cool down. 
  • Thin the yogurt with milk.
  • Whisk the thinned yogurt into the milk.
  • Transfer the pot into a warm spot.
  • Wait for the yogurt to set.
  • That’s it!

How to Serve Homemade Yogurt: 

  • Strain your yogurt and turn it into Labneh, enjoy it on a toast or a bagel. Treat it like cream cheese!
  • Use in smoothies.
  • Top with berries, granola and honey for an indulgent weekend breakfast. 
  • Swirl in your favorite chopped nuts. 

How to make yogurt at home? Homemade yogurt.

How to make homemade yogurt

Homemade Yogurt

Yield: 2 quarts yogurt
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes

How to Make Yogurt at Home?

Ingredients

  • 1/2 gallon whole or 2% milk 
  • 1/2 cup plain yogurt- containing active cultures 

Instructions

How to Make Homemade Yogurt:

  1. Pour milk into a large pot with lid (don't cover) and set over high heat- stir frequently.
  2. Bring milk to boil- continue stirring frequently as the milk starts to heat to make sure the milk doesn't boil over.
  3. Set the milk aside on a thick blanket or big towel ( Don't move or disturb through the whole yogurt making process).
  4. Let the milk cool until it's just warm to touch prior to adding the Greek yogurt.  To determine if the milk is the right temperature you can either use a thermometer which should be about 115°F, or you can use the time-tested pinkie finger method. I used the pinkie method, where you dip your pinkie finger in the warm milk and try to count off 10 seconds (1 Mississippi, 2 Mississippi....) . If you can tolerate the heat for 10 seconds, it's time to add the yogurt.
  5. Thin the yogurt with a little bit of milk first by scooping few table spoons of warm milk and adding it to the Greek yogurt. Whisk until the mixture is smooth and the yogurt is dissolved in the milk.
  6. Pour the thinned yogurt into the warm milk while whisking gently. (only a few whisks, don't over mix here.)
  7. Cover the pot with its lid and wrap the pot with a thick blanket or a large towel; You might want to double the towels to keep the milk warm as it sets - ideally the around 110°F).
  8. Wait for the the yogurt to set for at least 6 hours without touching it. ( I leave mine overnight).
  9. Move the yogurt pot to the fridge and place it uncovered for couple hours.
  10. Now you have yogurt!
  11. Enjoy!

If you’ve tried this Homemade Yogurt recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my new Facebook group where you can share a picture of the recipes that you’ve tried! 

If you are looking for a Zaatar recipe to make a Zaatar bread, you will love this Zaatar Swirl Bread.

Zaatar Swirl Bread

The fanciest Zaatar Swirl Bread…that is so much easier to put together than it looks. This delicious, light and super soft bread is swirled with a Zaatar and olive oil mixture. The real flavor in this bread is hidden within the swirls. 

If you are looking for a Zaatar recipe to make a Zaatar bread, you will love this Zaatar Swirl Bread.

And the best part about this swirl bread… I mean, aside from the taste…while this Zaatar swirl bread may look extremely intricate to make, it’s really simple. Just follow my step by step pictures and you will be making it in no time! Serve warm right out of the oven with slices of tomatoes and cucumbers or spread with Labneh dip. You will LOVE this bread!

If you are looking for a Zaatar recipe to make a Zaatar bread, you will love this Zaatar Swirl Bread.

WHAT YOU NEED TO MAKE ZAATAR SWIRL BREAD

(Scroll down for quantities)

  • Whole milk
  • Instant yeast
  • Honey
  • Eggs
  • Bread Flour
  • Salt
  • Butter
  • Za’atar
  • Extra virgin olive oil

HOW TO MAKE ZAATAR SWIRL BREAD

  • In a large bowl with a lid, combine the milk, yeast, honey, eggs, butter, flour, and salt.  Work the mixture with your hands.
  • knead the dough until its feels elastic, smooth, and no longer sticks to your  hands, this step will take about 5 minutes.
  • Shape the entire dough mixture into a round patty. Cover the dough with plastic wrap and the bowl with its lid and let sit at room temperature for 2 hours or until the dough has doubled in size.
  • Meanwhile, in a small bowl combine the Zaatar and olive oil. Set aside.
  • Punch the dough down. 

  • Roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches.

  • Spread the Zaatar mixture evenly over the entire surface of rectangle dough leaving about ½ of an inch edge uncovered. 

  • Starting with the long edge of the rectangular dough, roll into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.

  • Using a sharp knife, score the rolled up dough lengthwise, leaving a small portion at one end intact.

  • Twist the dough ropes over each other, repeating the twisting process until the end of the dough. 

  • Coil half the rope, stopping when you reach halfway.

  • Then, coil the second half of the rope in the opposite direction.

zaatar swirl bread

  • Carefully transfer to a parchment-lined baking sheet.
  • Bake at 350 degrees F for 30-35 minutes, until the top is golden brown and the bread is cooked through.
  • Slice and serve warm. 

 

More Lebanese Bread Recipes:

Lahm bi Ajeen- Lebanese Meat Pies

Zaatar Manaqish

Spinach Pies

Olive and Cheese Stuffed Bread

zaatar swirl bread is one of my favorite zaatar recipes.

Zaatar Swirl Bread

Yield: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes

Ingredients

For the Dough

  • 3/4 cup warm whole milk
  • 2 1/2 teaspoons instant yeast
  • 2 tablespoons honey
  • 3 eggs
  • 3 1/2 - 4 cups bread flour
  • 1 teaspoon salt 
  • 2 tablespoons unsalted butter

For the Zaatar Mixture

Instructions

    1. In a large bowl with a lid, combine the milk, yeast, honey, eggs, butter, flour, and salt.  Work the mixture with your hands.
    2. knead the dough until its feels elastic, smooth, and no longer sticks to your  hands, this step will take about 5 minutes.
    3. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.
    4. Shape the whole dough into a patty. Cover the dough with plastic wrap and the bowl with its lid and let sit at room temperature for 2 hour or until doubled in size.
    5. Meanwhile, in a small bowl combine the Zaatar and olive oil. Set aside.
    6. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches.
    7. Spread the Zaatar mixture evenly over the entire surface of rectangle dough leaving about ½ of an inch edge uncovered. 
    8. Starting with the long edge of the rectangular dough, roll into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
    9. Using a sharp knife, cut the rolled dough in half lengthwise, leaving a small portion at one end intact.
    10. Twist the dough ropes over each other, repeating the twisting process until the end of the dough. 
    11. Coil half the rope, stopping when you reach halfway. Then, coil the second half of the rope in the opposite direction.
    12. Carefully transfer to a lightly greased parchment lined baking sheet.
    13. Preheat the oven to 350 degrees F.
    14. Bake 30-35 minutes, until the top is golden brown and the bread is cooked through.
    15. Slice and serve warm. 
If you love this Zaatar swirl bread be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you do make this recipe, then don’t forget to tag me on Instagram!

 
If you are looking for green bean recipes, you will love this Lebanese green bean stew with beef. #greenbeantewlebanese

Lebanese Beef and Green Bean Stew

Lebanese Beef and Green Bean Stew is one of the many traditional Lebanese stews that you are going to LOVE! Perfectly spiced beef chunks with tender green beans, onions and garlic, all braised in a hearty tomato sauce.

If you are looking for green bean recipes, you will love this Lebanese green bean stew with beef. #greenbeantewlebanese

This green bean stew with beef has such a delicious rich flavor- A perfect comforting fall or winter stew, but can also be enjoyed  just as much in the summer time, especially if you grow your own green beans and tomatoes! 

green beans recipes

Ingredients for Lebanese Beef and Green Bean Stew

(Scroll below for full recipe)

  • sirloin steak tips 
  • Olive Oil
  • Onion
  • Garlic
  • Salt and pepper
  • Cinnamon 
  • Tomato sauce
  • Tomato paste
  • Fresh or frozen green beans

If you are looking for green bean recipes, you will love this Lebanese green bean stew with beef. #greenbeantewlebanese

Lebanese green bean stew with beef/ beef stew with green beans.

Lebanese Beef and Green Bean Stew

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 1/2 lb sirloin steak - cut into bite size cubes.
  • 1 lb green beans, trimmed and cut into 2-inch pieces
  • 2 tbsp vegetable/olive oil
  • 2 tbsp tomato paste
  • 4 cups water
  • 2 large ripe tomatoes- diced
  • 1 large onion - diced
  • 4 garlic cloves - diced or cut into thin pieces
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • Salt-to taste

Instructions

    1. In a medium sized pot, over medium heat, heat the oil, then add the onions, garlic and salt; cook until the onions are wilted but not browned- for about 10 minutes.
    2. Add the beef, salt and spices. Cook for 10 minutes, stirring frequently to ensure all sides of beef and are cooked.
    3. Add water, bring mixture to boil then reduce heat to medium low.
    4. Add frozen green beans, cover the pot and simmer for 15-20 mins.
    5. Add diced tomatoes and tomato paste. Turn heat up to medium high and bring mixture to a boil.
    6. Lower heat to medium low and simmer for additional 10-15 minutes.
    7. Serve hot over rice and enjoy!

Notes

I use sirloin steak cut because it does not take time to cook. You can always use beef stew, but just keep in mind that it will take a lot more time to tender up.

More Lebanese Stew Recipes You Might Like:

Lebanese Okra Stew

Beef Stew with Lima Beans

Beef Stew with Peas and Carrots ( Bazella w Riz)

If you’ve tried this Lebanese Beef and Green Bean Stew recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my new Facebook group where you can share a picture of the recipes that you’ve tried! 

 


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