Name: Lebanese Lemon Garlic Chickpeas- Msabaha
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3
Cuisine: Lebanese
Ingredients: 3 15 oz canned chickpeas; 1 teaspoon salt; 1/4 cup olive oil; 1/4 cup lemon juice; 2 garlic cloves- crushed; 1/2 cup parsley- chopped

Lebanese Lemon Garlic Chickpeas- Msabaha

January 5, 2021

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

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

What is Msabaha?

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

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

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

Is Msabaha a Make-Ahead Dish?

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

More Vegetarian Lebanese Recipes:

Lebanese Chickpea Fatteh

Lebanese Red Lentil Soup

Red Lentil Mujadara

Vegetarian Lebanese Stuffed Zucchini

How to Make Lemon Garlic Chickpeas-Lebanese Msabaha:

Yield: 3-4

Lebanese Lemon Garlic Chickpeas- Msabaha

Lebanese Lemon Garlic Chickpeas, also known as Msabaha is bursting with flavorful hints of lemon and packed with protein. It is vegan and gluten free, but mostly just delicious!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

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

Instructions

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

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

Chickpea fatteh recipe or fattet hummus.

Chickpea Fatteh- Fattet Hummus

January 2, 2021

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

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

What is Fatteh?

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

Chickpeas in Fattet Hummus:

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

How to Make Lebanese Fattet Hummus Recipe:

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

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

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

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

Add a layer of chickpeas.

Top with a layer of the garlic yogurt sauce.

Add the fried slivered almonds.

Garnish with parsley if you’d like.

Serve immediately and enjoy!

How to Serve Chickpea Fatteh:

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

More Lebanese Recipes:

Lebanese Chicken Shawarma

Lebanese Red Lentil Soup

Lebanese Ful (Fava Beans)

Lebanese Chicken and Rice

Yield: 2

Chickpea Fatteh- Fattet Hummus

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

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1 15 oz chickpea can- washed and rinsed
1 cup plain yogurt
3 tablespoons warm water
1 garlic clove
Pita bread- cut into bite size pieces (about 2 cups)
2 tablespoons slivered almonds
1/2 teaspoon salt- or to taste
1 tablespoon olive oil
1 handful fresh parsley- optional

Instructions

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

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 445Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 7mgSodium: 668mgCarbohydrates: 94gFiber: 19gSugar: 19gProtein: 31g

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

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

Labneh Flatbread

December 15, 2020

When in a hurry, I like to use store-bought naan to make a super quick meal! This Labneh Flatbread is topped with labneh (obviously), olives, cherry tomatoes, a little shake of zaatar seasoning, olive oil and fresh mint for some extra flavor.

Labneh flatbread makes for a perfect quick breakfast, appetizer, side dish or a light dinner! Also great for kids lunch boxes too!

What is Labneh?

Labneh is a tangy, thick, and creamy textured spreadable yogurt cheese dip, made by straining whole milk yogurt until it loses most if its liquid. The longer you strain it, the thicker it will get, usually in the fridge overnight. My fridge is always stocked with homemade Labneh. Here is the full recipe on how to make Labneh.

TO MAKE THIS LABNEH FLATBREAD YOU WILL NEED:

Naan flatbread
Labneh
Fresh mint leaves
Za’atar spice
Cherry tomatoes
Pitted olives
Olive oil

HOW TO MAKE LABNEH FLATBREAD:

Prepare your labneh dip. This is the first step to making this flatbread; place yogurt in a cheesecloth-lined colander set over a bowl and refrigerate overnight (skip this step if using prepared labneh). You can find prepared labneh dip at any Middle Eastern grocery store.
Preheat oven to 425º. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Spread labneh evenly over the flatbread.
Place on prepared baking sheet and bake for about 10 minutes.
Remove from oven and place on a cutting board.
Top your flatbread with olives, cherry tomatoes, fresh mint, a sprinkle of zaatar spice and a drizzle of olive oil.
Slice and serve while still warm.

More Flatbread Recipes:

Mozzarella Tomato Basil Flatbread

Zaatar Manaqish

Cheese Manakish

Lahm bi Ajeen- Lebanese Meat Pies

Yield: 2

Labneh Flatbread

A quick and easy vegetarian labneh flatbread recipe.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

1 naan flatbread
4 tablespoons Labneh
Few fresh mint leaves
1 tablespoon za’atar spice
1/2 cup cherry tomatoes- halved
1/4 cup pitted olives- cut into round pieces
1 tablespoon olive oil

Instructions

Prepare your labneh dip. This is the first step to making this labneh flatbread; place yogurt in a cheesecloth-lined colander set over a bowl and refrigerate overnight (skip this step if using prepared labneh). You can find prepared labneh dip at any Middle Eastern grocery store.
Preheat oven to 425º. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Spread labneh evenly over the flatbread.
Place on prepared baking sheet and bake for about 10 minutes.
Remove from oven and place on a cutting board.
Top your labneh flatbread with olives, cherry tomatoes, fresh mint, a sprinkle of zaatar spice and a drizzle of olive oil.
Slice and serve while still warm.
Enjoy!

If you’ve tried this Labneh Flatbread 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!

ful medames recipe/ ful mudammas recipe.

Lebanese Ful (Fava Beans)

December 3, 2020

Lebanese Ful also known as Ful Medames or Foul Mudamas is a popular Middle Eastern savory breakfast recipe that’s made with cooked fava beans, topped with a garlic lemon dressing, and served with fresh vegetables and pita bread.

Lebanese Ful makes for a healthy vegetarian breakfast that is full of flavor. This dish comes together in less than 20 minutes! I always keep my pantry stocked with cooked fava bean cans, I get mine from my local Middle Eastern store.

Ingredients for this easy Lebanese ful recipe:

Cooked fava beans cans
Garlic
Lemon juice
Salt
Parsley
Tomato
Olive Oil

How do you make Lebanese ful?

Rinse your cooked fava bean cans with cold water and drain, to get rid of excess salt .
Place rinsed and drained fava beans in a large saucepan over medium heat, and add 1 and half cups of cold water.
Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 10 minutes.
Remove from heat, using a wooden garlic smasher, smash your fava beans to get the desired consistency. The recipe calls for smashing to a smooth consistency, but we prefer a lightly smashed chunky consistency.

While the fava bean is cooking, in a small bowl, add crushed garlic, salt and lemon juice and mix well.

Pour the lemon garlic sauce over the cooked cooked fava beans and mix well. Taste and adjust salt/sour.
Transfer to a serving bowl, top with a drizzle of olive oil, chopped tomatoes and fresh parsley.
Serve with pita bread and radishes if you’d like.

How to store Lebanese ful medames?

While ful is best enjoyed when served immediately, you can store in an airtight container for up to 4 days in the fridge. Warm it up a little bit before serving again.

More Lebanese Recipes:

Lebanese Beef and Green Bean Stew

Lahm bi Ajeen- Lebanese Meat Pies

Beet Hummus

Homemade Hummus

Lebanese Okra Stew

Beef Stew with Peas and Carrots

Ful- Lebanese Foul Recipe

Yield: 4

Lebanese Ful (Fava Beans)

Lebanese Ful makes for a healthy vegetarian breakfast that is full of flavor!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

3 15 ounces can fava beans
1 teaspoon salt
¼ cup olive oil
¼ cup lemon juice
2 garlic cloves -crushed
2 tomatoes- cut into small pieces
½ cup parsley- chopped finely

Instructions

Rinse your cooked fava beans cans with cold water and drain, to get rid of excess salt.
Place rinsed and drained fava beans in a large saucepan over medium heat, and add 1 and half cups of cold water.
Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 10 minutes.
Remove from heat, using a wooden garlic smasher, smash your fava beans to get the desired consistency. The recipe calls for smashing to a smooth consistency, but we prefer a lightly smashed chunky consistency.
In a small bowl, add minced garlic, salt and lemon juice and mix well.
Pour the lemon garlic sauce over the cooked cooked fava beans and mix well. Taste and adjust salt.
Transfer to a serving bowl, top with a drizzle of olive oil, chopped tomatoes and fresh parsley.
Serve with pita bread and radishes if you’d like.

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

Coconut Date Bars

November 17, 2020

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

Dates (I use Majdool)
Plain biscuits
Butter or margarine
Pecans or walnuts
Unsweetened shredded coconuts

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

Yield: 12 bars

Coconut Date Bars

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

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1.5 lb pitted dates- about 4 cups processed.
2 tablespoons butter or margarine
1/2 cup pecans
1/2 cup unsweetened shredded coconuts
10 crushed plain biscuits

Instructions

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 coarse.
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).
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 dish 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 pieces with a sharp knife. Store these healthy bars in an airtight container.
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 with your pictures on my Instagram page!

Milk Pudding- Mahalabia

November 13, 2020

This simple Lebanese Milk Pudding, also known as Mahalabia is so easy and quick to make! With only 4 ingredients and 15 minutes of your time, you can make a sweet treat! Garnish with your favorite crushed nuts and serve it for dessert, breakfast or snack! Mahalabia is a also a great gluten-free dessert idea!

What is Mahalabia Dessert?

Mahalabia, also known as Muhallebi, Muhalabia, Mhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a popular Middle Eastern milk pudding made with milk, corn flour, sugar, and flavored with rose water.

Ingredients for this Lebanese Mahalabia Recipe:

Milk:

The basic ingredient, some people also use a mix of milk and half and half for a richer taste. You can also make vegan muhalabia by substituting whole milk with your choice of any plant-based milk.

Corn starch/rice flour:

Works as a thickener in this recipe, and can be substituted for cream of rice.

Sugar:

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.

How to Store and Serve this Pudding (Mhalabia):

Store Lebanese milk 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

How to Make Mahalabia with Rice Flour or Corn Flour

Yield: 5 servings

Milk Pudding- Mahalabia

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

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

4 cups whole milk
1/2 cup corn starch or cream of rice
1/2 cup sugar
1 teaspoon rosewater- optional
Crushed Pistachio for garnishing- optional

Instructions

In a non-stick medium size pot, over medium heat, add whole milk, cream of rice, and sugar. Whisk well until dissolved.
Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
Lower heat to low and cook for additional 10 minutes or until mixture thickness, whisking regularly .
Remove from heat, stir in rose water.
Transfer mixture to serving bowls immediately.
Refrigerate for at least 2 hours before serving.
Garnish with crushed pistachios before serving and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 88mgCarbohydrates: 50gFiber: 0gSugar: 30gProtein: 7g

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

If you like this Simple Lebanese Milk Pudding (Mahalabia) 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!

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

Cheese Manakish

October 25, 2020

What is Cheese Manakish?

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

The Dough for Cheese Manakish Recipe:

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 or frozen rolls as an alternative.

The Cheese Topping for Manakish:

In Lebanon we use a mix of special cheese for manakish called “Akkawi cheese” and “Halloumi cheese”, 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!

How to Make Lebanese Cheese Manakish- Cheese Manakeesh:

Yield: 12

Cheese Manakish

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

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 2 hours 50 minutes

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

1 cup shredded mozzarella cheese
1 cup shredded queso blanco cheese
1 tablespoon melted butter
1 teaspoon salt
1-2 tablespoons roasted sesame seeds- for garnish (optional)

Instructions

To make the dough:

In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
In a large mixing bowl with lid, combine flour, salt, warm milk and vegetable oil. Work the mixture with your hands.
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).
Shape the whole dough into a big ball.
Pour 1 tablespoon olive oil on ball-shaped dough and spread evenly.
Cover the dough with a piece of seal plastic wrap and close with lid
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.
Punch down the dough and form into 12 small balls.
Arrange the small balls on lightly floured surface and sprinkle some flour on top too.
Cover again with a towel and leave to rise for another 30 minutes.

To Prepare Cheese Topping:

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

To Prepare Cheese Manakish for Baking:

Preheat oven to 400° F. Line a baking sheet with a lightly greased parchment paper.
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.
Press on each one with your fingertips to sculpt little dips for the topping to sit in.
Add about 2 tbsp cheese topping in the middle of each flattened circle, leave a 1 inch border around.
Fold the one inch border of dough over the meat filling and pinch the edge all around to from a thick border.
Sprinkle a pinch of roasted sesame seeds to the center of each cheese manakish (optional).
Arrange the manakish on the prepared greased baking sheet tray.
Bake at 400° F heated-oven for 10-12 minutes or until the dough is slightly browned on bottom and edges.
Serve warm and enjoy! Keeps well for about a week in tight sealed Tuppeware.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 331Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 18mgSodium: 535mgCarbohydrates: 36gFiber: 2gSugar: 1gProtein: 10g

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

If you like this healthy Lebanese 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 🙂

Homemade Yogurt

October 11, 2020

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.

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.

Yield: 2 quarts yogurt

Homemade Yogurt

How to Make Yogurt at Home?

Prep Time 20 minutes

Cook Time 6 hours

Total Time 6 hours 20 minutes

Ingredients

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

Instructions

How to Make Homemade Yogurt:

Pour milk into a large pot with lid (don't cover) and set over high heat- stir frequently.
Bring milk to boil- continue stirring frequently as the milk starts to heat to make sure the milk doesn't boil over.
Set the milk aside on a thick blanket or big towel ( Don't move or disturb through the whole yogurt making process).
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.
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.
Pour the thinned yogurt into the warm milk while whisking gently. (only a few whisks, don't over mix here.)
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).
Wait for the the yogurt to set for at least 6 hours without touching it. ( I leave mine overnight).
Move the yogurt pot to the fridge and place it uncovered for couple hours.
Now you have yogurt!
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!

Zaatar Swirl Bread

October 9, 2020

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 an extra virgin olive oil mixture. The real flavor in this bread is hidden within the swirls.

And the best part about this Zaatar braided 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 zaatar bread recipe!

If you are looking for recipes using Zaatar, other than the traditional Zaatar manaqish recipe, then you will love this

WHAT YOU NEED TO MAKE ZAATAR SWIRL BREAD

(Scroll down for quantities)

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

HOW TO MAKE ZAATAR 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.

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

Yield: 6

Zaatar Swirl Bread

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

1/2 cup Zaatar
1/2 cup olive oil

Instructions

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.
If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.
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.
Meanwhile, in a small bowl combine the Zaatar and olive oil. Set aside.
Punch the dough down and 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, cut the rolled dough in half 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.
Carefully transfer to a lightly greased parchment lined baking sheet.
Preheat the oven to 350 degrees F.
Bake 30-35 minutes, until the top is golden brown and the bread is cooked through.
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!

Pumpkin Pancakes

October 2, 2020

These homemade Pumpkin pancakes are quick to whip up, light and fluffy and have a lovely fall flavor. They are perfect for a weekend brunch!

Last week I made pumpkin cake roll and had some leftover pumpkin purée, so I decided to make these yummy pancakes today. This recipe is especially helpful if you have leftover pumpkin purée from a fall baking project, that does not call for a whole pumpkin purée can. I love my pumpkin pancakes topped with some crushed pecans and a drizzle of maple syrup, but you can get creative or use your favorite topping.

Ingredients to Make These Fluffy Pumpkin Pancakes

(Scroll down for quantities)

All-purpose flour
Brown sugar
Pumpkin puree
Milk
Egg
Nutmeg
cinnamon

How to Make Pumpkin Pancakes

First, combine the flour, baking powder, brown sugar, and cinnamon, nutmeg in a medium bowl. Whisk until well combined and set aside.
In another medium bowl, whisk together the egg and vanilla extract.
Then whisk in pumpkin purée, and milk.
Add the flour mixture to the liquid mixture.
Fold in until just smooth.
Heat a nonstick skillet over medium heat.
Scoop about 3 tablespoons of the batter and drop in the middle of the skillet.
Flatten it a little with the spoon to form a circle shaped pancake.
Cook until you see bubbles on top, about 1 minute.
Flip and cook until the bottom is golden, about 30 seconds.
Repeat for the rest of the batter.

Tips To Make The Best Pumpkin Pancakes

Always mix the dry ingredients separately in a bowl.
Mix the liquid ingredients in another separate bowl.
Combine the flour mixture to the liquid mixture, fold in until incorporated, but do not over mix the batter.
Use a rubber spoon to combine the batter instead of a whisk.
The batter should be a little thick so that you have to manually spread it in the pan to form a circle shape.

Pumpkin Pancakes

The best pumpkin pancakes recipe to make from scratch. These are fluffy and so easy to make!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
2 tbsp brown sugar
1/2 cup pumpkin puree
1 cup Milk
1 Egg
1 tsp Nutmeg
1 tsp cinnamon
Mapple syrup- for topping
Crushed Pecans- for topping

Instructions

In a medium bowl, combine the flour, baking powder, brown sugar, cinnamon, and nutmeg. Whisk until well combined and set aside.
In another medium bowl, whisk together the egg and vanilla extract.
Then whisk in pumpkin purée.
Add milk and whisk some more.
Add the flour mixture to the liquid mixture.
Fold in with a rubber spoon until just smooth. Add 1 to 2 more tablespoons of milk, if the batter looked too thick, but do not over-mix.
Heat a nonstick skillet over medium heat.
Scoop about 3 tablespoons of the batter and drop in the middle of the skillet. Flatten it a little with the spoon to form a circle shaped pancake.
Cook until you see bubbles on top, about 1 minute.
Flip and cook until the bottom is golden, about 30 seconds.
Repeat for the rest of the batter.
Serve with your favorite topping and enjoy!

If you like eggplant fatteh and chickpea pea fatteh, you will love this combination of this vegetarian eggplant and chickpea fatteh recipe. #fatteheggplantrecipe #fattehchickpearecipe

Vegetarian Eggplant Chickpea Fatteh

August 25, 2020

Vegetarian Eggplant Chickpea Fatteh is a classic Lebanese dish. It is made with a layer of baked or fried eggplant, a layer of cooked chickpeas, a layer of delicious garlic yogurt sauce, topped with crunchy toasted pita bread and roasted pine nuts. This vegetarian Eggplant Chickpea Fatteh dish works great as a meal prep recipe – it is a perfect dish to make ahead and put together later in minutes!

In the authentic version of this vegetarian chickpea eggplant Fatteh recipe, eggplants, pita bread and pine nuts are usually deep fried. But if you are looking for a healthier version, I suggest air frying the eggplants, pita bread and pine nuts, like I did. They will taste just the same, if not even better!

What is Fatteh?

The word “Fatteh” translates to “crumbs” in the Arabic language. In Fatteh, bread is toasted or fried and then broken up into small pieces, and that’s where the word Fatteh came from, at least that’s what I think. There are different varieties of Fatteh recipes, but today I’m sharing my way of making this simple Eggplant and chickpeas Fatteh.

What You Need Need to Make Vegetarian Chickpea Eggplant Fatteh

Cooked chickpeas
Eggplant
Whole plain yogurt
Pine nuts
Olive oil
Pita bread
Garlic
Salt
Parsley- for garnishing

More Lebanese Recipes:

Air-Fried Falafel

Labneh Flatbread

Zaatar Swirl Bread

Lahm bi Ajeen- Lebanese Meat Pies

Spinach Pies

Red Lentil Tabouli Salad

Yield: 2-3

Vegetarian Eggplant Chickpea Fatteh

Vegetarian Eggplant Chickpea Fatteh with an Air Fryer Twist!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

15oz. cooked chickpeas can- washed and drained
2 tbsp parsely- chopped thinly (optional)

Eggplant

1 large eggplant- cut into cubes
1 tsp salt
1 tbsp extra vergin olive oil

Pita Bread

1 regular pita bread loaf- cut into small squares
1 tsp olive oil

Pine nuts

2 tbsp pine nuts
1/2 tsp olive oil or cooking spary

Yogurt Sauce

1 cup plain yogurt
2 garlic cloves- minced
1/2 teaspoon salt- or to tatse
3 tablespoons warm water

Instructions

Prepare the chickpeas:

Rinse and drain the chickpeas.
Set aside.

Prepare the eggplants for air-frying:

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

Prepare pita bread for air-frying:

Cut one regular loaf of pita bread into small squares- about 2 inches.
Add one 1/2 table spoon olive oil or spay with cooking spray and mix well.
Set air fryer temperature to 400 F°.
Cook for 4 minutes, shaking every minute to make sure they cook evenly.
Set aside.

Prepare pine nuts for air-frying:

Place the nuts in the bottom of the basket in a single layer.
Spray with cooking spray or mix with 1 tea spoon of olive oil , lightly.
Set the temperature to 300 F° and cook for 4-6 minutes, shaking every 2 minutes.

Prepare the yogurt sauce:

In in medium-sized bowl, mix together yogurt, minced garlic, salt and water and whisk very well.
Set aside, preferably in the fridge to keep it cold.

Layering your Fatteh dish: (This step is customizable)

In a medium- sized bowl, I start with a layer of chickpeas, followed by a layer of pita bread, a layer of eggplants, topped with a layer of the yogurt sauce and pine nuts.
Garnish with chopped parsley.
Serve right away and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 446Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 5mgSodium: 1725mgCarbohydrates: 77gFiber: 17gSugar: 20gProtein: 21g

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.

Apricot Jam Tart

August 14, 2020

This is my absolute favorite Apricot Jam tart recipe! It is one of those recipes that I had success with on the first try! This Italian tart is made with a homemade short crust pastry dough /pasta frolla and filled with a simple Jam filling, and then finished with crunchy crumbles of more pastry spread on top.

You will love this jam tart treat, a light, soft crust, and the taste of delicious apricot jam in every bite!

What you Need to Make Apricot Jam Tart:

This apricot pasta flora recipe needs a few ingredients, including:

Eggs
lemon zest
vanilla extract
All purpose flour
Sugar
Baking powder
Unsalted butter- at room temperature.
Apricot Jam: or Apricot preserves.

Short Crust Dough for this Jam Tart:

Making your own homemade pastry dough is a lot easier than you think.

In a small bowl, combine dry ingredients; flour and baking powder. In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar until light and fluffy.
Add the dry ingredient mixture gradually and mix well.
Add softened butter and knead with your hands until the dough comes together.
Move the dough to a lightly floured flat surface and gently knead into a smooth ball.
Warp the dough in plastic wrap and chill for at least 30 minutes.

Rolling Out and Filling this Jam Tart:

When rolling the dough out make sure your area is floured and lightly dust your rolling pin with flour too.

Grease a 10-inch tart pan with baking spray.
Remove dough from fridge and knead it a couple of times to soften it up again on a lightly floured surface.
Roll and press two-thirds of dough onto the bottom of a greased tart pan.

Prick the dough with a fork.
Spread a layer of jam on top (you might have to microwave your jam for 30 seconds if its not too soft).

Crumble the remaining (one-third) dough over the jam using a grader.

Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
Cut into bars, serve and enjoy!

How to Store a Apricot Jam Tart/ Pasta Frolla:

This jam tart pie can be kept at room temperature, covered tightly with foil or cut into pieces and stored in an airtight container. It will keep for up t0 3 days.

The pastry dough can be made in advance and kept refrigerated, wrapped tightly in plastic wrap for up to 3 days.

The dough can also be frozen, stored in a freezer bag for up t0 three months.

Looking for more dessert inspiration? Here are some!

Chewy Chocolate Chip Cookies

Baklava

Knafeh

Almond Chocolate Covered Dates

How to Make Apricot Jam tart:

Yield: 8-10

Apricot Jam Tart

A layer of apricot jam nestled between a perfect shortbread crust and a crunchy crumble topping of more shortbread pastry. This apricot jam tart is one of my best desserts ever!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

2 eggs
1 whole lemon zest
1/2 tsp vanilla extract
2.5 cups flour
1 cup sugar
2 tsp baking powder
1/2 cup softened butter (1 stick)- at room temperature
1 jar (10 to 12 ounces) apricot jam or your choice of jam filling

Instructions

Preheat oven to 375 F°.
In a small bowl, combine dry ingredients; flour and baking powder.
In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar very well until light and fluffy.
Add the dry ingredient mixture gradually and mix well.
Add butter and knead with your hands until the dough comes together.
Wrap in plastic and refrigerate for 30 minutes.
Grease a 10-inch tart pan with baking spay.
Remove dough from fridge and knead it a couple of times to soften it up again on a lightly floured surface.
Roll and press two-thirds of dough onto the bottom of a greased tart pan.
Prick the dough with a fork.
Spread with jam on top (you might have to microwave your jam for 30 seconds if its not too soft).
Crumble the remaining (one-third) dough over the jam using a grader.
Bake for about 30 minutes or until golden brown. Cool completely in pan on a wire rack.
Cut into pieces, serve and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 299Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 187mgCarbohydrates: 47gFiber: 1gSugar: 22gProtein: 5g

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

If you’ve tried this Italian dessert 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 brand new Facebook group where you can share a picture of the recipes that you’ve tried

lahm bi ajeen recipe/ Lebanese meat pies.

Lahm bi Ajeen- Lebanese Meat Pies

July 30, 2020

Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread topped with a rich, warm spiced ground beef, tomato and onion mixture. Serve these Lebanese meat pies with yogurt, a simple salad soup or hummus. The leftovers are freezer friendly too!

Lahm bi Ajeen: Lebanese Meat Pies- Perfection with each bite. My kids love them in their lunch boxes!

Lahm bi Ajeen Dough:

Making the dough from scratch is simple and puts these meat pies over the top. The homemade dough in this recipe is very good and easy to prepare. The dough recipe is similar to that used in my Spinach Pies, Za’atar Manakish, and Cheese Manakish. However, if you don’t have the time to prepare homemade dough, you can use ready-made pizza dough or frozen rolls as an alternative.

Lahm bi Ajeen Topping:

The topping of these meat pies is a mixture of ground beef, diced onions, diced tomatoes, ground cinnamon, ground black pepper, ground all spice and salt. I use my food processor to blend my onions and tomatoes, then I mix it all together with the beef and spices.

Shaping Lahm bi Ajeen meat pies:

Lebanese meat pies can be shaped in many different ways, but I find this way easy to make. I form my homemade dough into 14-16 small balls and let them rest on a floured surface covered with kitchen towel for 30 minutes before shaping.

After resting:

Flatten the dough balls on a floured surface into small circles with your fingertips. They will be about 5 inches in diameter.

Press on each one with your fingertips to sculpt little dips for the topping to sit in.
Add about 2 tablespoons of the meat topping in the middle of each flattened circle, leave a 1 inch border around.

Fold the one inch border of dough over the meat filling and pinch the edge all around to from a thick border.

Add a few pine nuts to the center of the meat pie ( optional).
Arrange meat pies on the greased baking sheet tray.

Storing and Freezing Lebanese Meat Pies:

If you have any Lahm bi Ajeen leftovers, just pop it in the fridge in an airtight container, it will keep for up to 4 days. Reheat in the oven, toaster or microwave. These meat pies are also freezer friendly, store in an airtight, freezer-safe container for up to 3 months. Defrost in the fridge overnight before reheating and serving.

Yield: 16 meat pies

Lebanese Meat Pies- Lahm b Ajeen

Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture.

Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Ingredients

For Lahm b Ajeen 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
3 tbsp plain yogurt

For Lahm b Ajeen Topping

1 lb grounf beef
1 large onion- diced
2 medium tomatoes- diced
1 tsp salt
1 tsp ground all spice
1 tsp ground black pepper
1 tsp ground cinnamon
1/2 cup pine nuts

Instructions

To make the dough:

In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
In a large mixing bowl with lid, combine flour, salt, warm milk, yogurt and vegetable oil. Work the mixture with your hands.
Pour in the yeast mixture. Continue hand mixing until soft dough forms. I mix 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, or if it won't form add one extra tablespoon of milk at a time).
Shape the whole dough into a big ball.
Cover the dough with 1 tablespoon of olive oil and spread evenly.
Place a piece of seal plastic wrap to cover the ball shaped dough and close with the lid.
Wrap container with a large blanket and leave to rise for about 2-3 hours.
Divide the dough and form into 14-16 small balls.
Arrange on lightly floured surface and sprinkle some flour on top too.
Cover again with a kitchen towel and leave to rise for another 30 minutes.

To Prepare the Topping:

In your food processor, pulse onion, salt and tomato very well.
Transfer to a large bowl, add ground beef and spices and mix well with the onion and tomato mixture until well combined.

To Prepare Meat Pies for Baking:

Preheat oven to 400° F. Line a baking sheet with a lightly greased parchment paper.
Form the meat pies by flattening the dough balls on a floured surface into small circles with your fingertips. They will be about 5 inches in diameter.
Press on each one with your fingertips to sculpt little dips for the topping to sit in.
Add about 2 tablespoons of the beef topping in the middle of each flattened circle, leave a 1 inch border around.
Fold the one inch border of dough over the meat filling and pinch the edge all around to from a thick border.
Add a few pine nuts to the center of the meat pie ( optional).
Arrange meat pies on the greased baking sheet tray.
Bake for 10-12 minutes or until the dough is slightly browned on bottom and edges.
Serve warm or at room temperature. Keeps well for about a week in tight sealed container.
Enjoy!

Mini Pancake Cereal

July 24, 2020

If you are debating whether to have cereal or pancakes for breakfast, try having both at the same time! Mini Pancake Cereal! Even though they take some time to prepare, I can guarantee, mini pancake cereal will become your new favorite breakfast!

If you are on Tik Tok or instagram, you have probably seen the #minipancakecereal trend that was going on a few months ago. For anyone who hasn’t seen it yet, mini pancake cereal is bite-sized, tiny, cute, pancakes eaten like cereal in a bowl with a spoon. I was fascinated when I first saw it. I knew I had to make some! My kids are now obsessed, they ask if they can have mini pancake cereal for lunch and dinner. Why not !? Breakfast for dinner is a thing too, right?

Mini Pancake Cereal Batter

While you can use any store pancake mix, I like to use this recipe to make mine because it has the perfect consistency for pipping small pancakes, not too thick and not too thin. After you make your pancake batter, transfer it to a squeeze bottle that has a small open top. This will help your pancakes come out as tiny as you want them to be.

Mini Pancake Cereal Topping

I like to top my mini pancake cereal with classic syrup, butter , white chocolate chips and a bunch of berries. However, I have seen some people pouring milk over these pancakes! This one is up to you! As long as you don’t put the milk in your bowl first, because that’s just crazy! Cereal first, milk next. No matter how you top these mini pancakes, you can’t go wrong. They are so good!

Items Needed to Make Mini Pancake Cereal?

You will need a:

Squeeze bottle with a small tip to hold the pancake batter and pipe the mini pancakes out.
Frying pancake pan or a crepe maker if you have one.
Chopsticks I have found that chopsticks work best for flipping the mini pancakes, but no worries if you don’t have ones accessible. A large spatula will do the job.

Yield: 2 servings

Mini Pancake Cereal

The perfect Sunday breakfast. This mini pancake cereal is bite-sized, tiny, cute pancakes eaten like cereal in a bowl with a spoon.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

1 cup all purpose flour
1 cup milk
2 tbsp sugar
1 tbsp baking powder
1 egg
1 tbsp vanilla extract
1 tbsp lemon zest - optional

Instructions

In the bowl of your food processor, mix egg, lemon zest, vanilla extract and sugar very well.
Add milk and give a quick pulse.
Sprinkle the flour and baking powder over the wet ingredients and mix until everything is blended together.
Heat a medium, nonstick skillet over medium-high heat. Once hot, lightly grease skillet with cooking spray and reduce the heat to medium-low.
Pour the pancake batter into the squeeze bottle with a small tip.
Pip small dots of the pancake batter. Cook for 30 seconds or until each mini pancake starts to bubble. Use chopsticks to flip each pancake individually. Cook for 30 seconds, or until the bottom of each pancake is golden brown on both sides.
Serve immediately with your favorite topping and enjoy!

If you try this mini pancake cereal recipe , feel free to leave a comment and a rating on how you liked it! And if you take a photo, then join my growing community on my new Facebook group and share your picture there!

Mozzarella Tomato Basil Flatbread

July 16, 2020

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

Ahh more balsamic, please!

Whenever a recipe calls for tomatoes, I love to use those lovely baby heirloom tomatoes. They add so much color and flavor to any recipe! They are all over farmers markets especially this time of the year. My kids eat them like candy anytime of the year! But really the tomato choice is up to you.

Yield: 6 pieces

Mozzarella Tomato Basil Flatbread

This Mozzarella Tomato Basil Flatbread is the perfect combination of fresh flavors from the basil and cherry tomatoes, to lots of mozzarella and a crispy flatbread which is then topped with a sweet Balsamic glaze.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

1 naan-style flatbread crust- 7 ounes
1 cup cherry tomatoes- halved
6 ounces mozzarella cheese- sliced into circles
3 tbsp fresh basil leaves- cut
Balsamic glaze

Instructions

Preheat the grill to 400°F and spray with grilling oil.
In the mean time, top naan breads with mozzarella slices, and cherry tomato.
Place the flatbread on the grill until the cheese is melted and the crust is golden, about 10 minutes.
Remove from the grill using a spatula and sprinkle with fresh basil.
Drizzle with balsamic glaze.
Cut into slices and serve hot.
Enjoy!

Notes

I make this recipe on the grill, especially if we're already grilling that day. But you can also bake it in your oven by following these steps:

Preheat oven to 450°F.
Line a baking sheet with parchment paper and set aside.
Top naan breads with mozzarella slices, and cherry tomato.
Place the flatbread on the baking tray.
Bake until cheese is melted and the crust is golden, about 10-15 minutes.
Remove from oven, sprinkle with fresh basil and drizzle with balsamic glaze.
Cut into slices and serve hot.

If you’ve tried this vegetarian 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 brand new Facebook group where you can share a picture of the recipes that you’ve tried 🙂