zucchini stew

Lebanese Zucchini Stew- Mnazaleh

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

zucchini stew

Zucchini Stew- Mnazaleh Recipe

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

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

mnazaleh

Ingredients in Lebanese Zucchini Stew:

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

Beef tips – I use Sirloin steak.

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

Potatoes cut into bite size chucks.

Zucchini – cut into bite size chunks.

Tomatoes – Fresh diced tomatoes, the riper the better.

Tomato paste – Thinned with warm water.

Garlic cloves – minced.

Salt – to taste.

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

ingredients

What kind of Meat do you Use for Zucchini Stew?

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

How to Make Lebanese Zucchini Stew:

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

Variations for this Mnazaleh Recipe:

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

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

Tips for Making Lebanese Zucchini Stew:

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

Storing and Freezing this Squash Stew:

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

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

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

What do you call squash?

Either way, I call them delicious!

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

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

Lebanese Squash Stew

Yield: 4

Lebanese Zucchini Stew

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

Ingredients

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

Instructions

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

Nutrition Information:

Yield:

4

Serving Size:

1

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

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

potato kibbeh in a casserole

Lebanese Shepherd’s Pie- Batata bil Sanieh

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

Lebanese Shepherd's pie

Lebanese Shepherd’s Pie – batata bil sanieh

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

Lebanese mashed potato casserole

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

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

COOK THE BEEF MIXTURE- HASHWEH:

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

Make the Mashed Potatoes:

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

Assemble:

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

What to Serve with Batata bil Sanieh:

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

How to Store Lebanese Shepherd’s Pie:

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

How to Make Batata Souffle:

Yield: 6

Lebanese Shepherd's Pie- Batata bil Sanieh

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

Ingredients

For the mashed potatoes

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

For Beef filling:

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

For batata topping

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

Instructions

    Make the batata souffle filling:

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


Make the Mashed Potato:

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


Assemble and bake the casserole:

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

Nutrition Information:

Yield:

8

Serving Size:

1

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

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

kafta stew a favorite Lebanese Stew

Lebanese Kafta Stew

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

kafta stew a favorite Lebanese Stew

Lebanese Kafta Stew

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

Lebanese kafta recipe

What is Kafta?

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

How to Make Kafta Stew

Prepare and shape the Kafta:

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

Prepare the Potatoes:

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

Cook the Kafta Balls:

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

Assemble the Stew:

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

How to Store this Kafta Stew:

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

More Lebanese Stews You’ll Love:

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

Lebanese yakhni

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

Yield: 4

Lebanese Kafta Stew

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

Ingredients

To make the kafta balla

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

To make the stew

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

Instructions

Prepare the Kafta Balls:

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

To Assemble and Cook the Stew

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

Recommended Products

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

Nutrition Information:

Yield:

4

Serving Size:

1

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

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

hummus bowl

Quinoa Hummus Bowl

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

hummus bowl

Quinoa Hummus Bowl

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

What You Need to Make Quinoa Hummus Bowl:

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

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

HOW TO MAKE QUINOA HUMMUS BOWL:

To make this Mediterranean Hummus Bowl recipe, simply…

1. Cook the Quinoa:

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

How to Cook the Quinoa:

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

2. Make the Hummus:

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

3. Prep the Veggies:

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

4. Assemble the Bowls:

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

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

Possible Variations for Mediterranean Quinoa Hummus Bowl:

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

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

Can you make Quinoa Hummus Bowl ahead of time?

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

More Vegetarian Mediterranean Dishes:

If you’ve tried this  Mediterranean Quinoa Hummus Bowl recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Yield: 4

Quinoa Hummus Bowl

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

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

For the Hummus

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

For Assembly

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

For Quinoa

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

Instructions

Cook the Quinoa:

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

Make your Hummus:

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

    Prep your Veggies:

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

Assemble the Bowls:

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

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

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

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

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

    Ground beef and rice with chickpeas served with plain yogurt

    Lebanese Beef Pilaf with Chickpeas

    This Lebanese Beef Pilaf with Chickpeas dish, also known as Riz b Hummus in Arabic, is made with flavored ground beef, onions, medium grain rice and cooked chickpeas. It’s a quick, easy-to-make one pot meal the whole family will love!

    Ground beef and rice with chickpeas served in a white bowl with plain yogurt

    Lebanese Beef Pilaf with Chickpeas- Riz b Hummus

    This Lebanese Beef and Rice Pilaf with Chickpeas is so satisfying- a must try! It has so many layers of flavor with simple ingredients. It’s one of those meals that you’ll make and your family members will be convinced you’re the best cook around. It is also known as Riz b Hummus or Riz w Hummus, where riz translates to rice and Hummus translates to chickpeas.

    What you Need to Make Ground Beef and Rice with Chickpeas:

    You can find the full printable recipe including ingredient quantities, below. But here are the basic ingredients for this easy beef rice pilaf to get you started.

    Onion

    Ground beef

    Olive oil and butter

    Ground all spice

    Salt

    Ground black pepper

    Chickpeas: cooked

    Rice: Medium grain

    Water

    Lebanese ground beef pilaf with chickpeas on a white plate with a cup of plain yogurt

    Tips for the Beef Pilaf:

    • Rinsing your rice – probably one of the most important tips to making any perfect rice dish is rinsing your rice. You want to rinse and repeat until the water runs clear. This ensures most of the starch is released leading to a fluffy rice.
    • When the Beef and rice pilaf is ready, leave it covered and undisturbed for a few minutes before serving.
    • Use lean ground beef– I used 92% lean 8% fat.

    WHAT DO YOU SERVE WITH GROUND BEEF AND CHICKPEAS PILAF?

    This Lebanese pilaf is best served with plain yogurt on the side, but you can also serve it with a side of vegetables or a salad.

    HOW TO STORE LEBANESE BEEF PILAF?

    This dish should freeze very well, Just divide any leftovers into single portions, place in a freezer-safe containers after its been completely cooled down, then transfer to the freezer. The frozen chickpea and rice pilaf should be good for about 3 months. It will also keep well in the fridge for up to 3 days.

    More Lebanese dinner ideas? Here are some!

    Chicken Freekeh

    Lebanese Spinach Stew

    Bulgur Pilaf with Zucchini

    Moghrabieh

    Lebanese Chicken and Rice

    Lebanese Beef and Green Bean Stew

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

    Yield: 4-5 servings

    Lebanese Beef Pilaf with Chickpeas

    Ground beef and rice with chickpeas served with plain yogurt

    Lebanese Hashweh with chickpeas and rice.

    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 1/2 lb lean ground beef
    • 1 teaspoon ground all spice
    • 1 teaspoon salt
    • 1/2  teaspoon ground black pepper
    • 1/2 tablespoon butter 
    • 1 15-ounce can chickpeas rinsed and drained
    • 1 cup medium-grain rice, rinsed and drained
    • 2.5 cups water

    Instructions

    1. In a large pot on medium heat, heat the olive oil and butter. Add the onions and ground beef and season with spices and salt. Cook until the onions are soft and the ground beef is browned, about 8-10 minutes
    2. Add the rinsed rice and stir to combine. Pour the water on top. Cover the pot, bring mixture to a boil, reduce heat to low and simmer until rice is cooked through (for about 15-20 minutes).
    3. Mix in the chickpeas. Taste and adjust salt if needed.
    4. Remove from heat and let it rest for 5 minutes before serving.
    5. Fluff the rice with fork, serve with with plain yogurt and enjoy!

    arayes kafta on a wooden board with plain yogurt

    Arayes Kafta

    Arayes Kafta is a popular Middle Eastern kafta stuffed pita sandwiches- that makes for a quick, delicious and flavorful lunch or dinner. 

    Arayes recipe meat

    Arayes Kafta is a great way to use uncooked Leftover Kafta- but even if you don’t have any leftover, making kafta takes less than 10 minutes! I call these Kafta sandwiches a win in my kitchen, I’m able to quickly whip them up and my whole family enjoys.

    DELISH.

    What is Arayes Kafta?

    Arayes Kafta is kafta meat in pita bread, spread and cooked to perfection. Kafta is made with a very simple mix of ground meat, — usually beef, lamb, or a combination of both — Middle Eastern spices, finely chopped onions and parsley. If you own a food processor, now is a good time to use it. 

    arayes kafta- Beef kafta pita

    Type of Bread in Kafta Arayes:

    Fresh flatbread or thin pita bread are used traditionally in this recipe, but i’ve tried it before with tortilla bread, and the final result was just as good!

    Cooking Method:

    These Arayes kafta can be baked in the oven, cooked on skillet on stove top or on an electric griddler (is what I used in this recipe). I’ve included baking and cooking on stove top tips below.

    How to Make Arayes:

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

    Start by preparing your Kafta mixture:

    In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated.

    Assemble the Arayes Kafta:

    • Open up the pita bread ino two halves.
    kafta
    • Add about 3-4 tablespoons of the kafta mixture and spread it out evenly on one half of the pita bread.
    kofta
    • Place the other pita half on top, covering the kafta spread.
    arayes
    • Cut in half and repeat for the rest of the kafta mixture.
    arayes

    Cook the Kafta Arayes:

    *If using a griddler: Cook for 5-7 minutes on high heat.

    kafta arayes on griddler

    *If baking: Preheat oven to 375 F, line a baking sheet with parchment paper and generously grease with baking spray. Arrange the arayes in a single layer and spray the top of the pita bread with cooking spray or brush with olive oil. Bake for 10 minutes or until kafta meat is cooked through.

    *If cooking on stove top: Pre heat a non stick grill skillet or cast iron skillet on medium high heat, place the pita kafta on the skillet and cook for 3-4 minutes on each side or until beef is cooked through.

    Lebanese Kafta recipe- Kafta arayes

    What to serve with Arayes Kafta:

    Serve with Lebanese Pickles, Hummus , Tahini Sauce, plain yogurt or your favorite salad. Mine is always Tabouli or Fatoush!

    ENJOY! And if you give this Beef Kafta Pita Sandwiches recipe a try, let me know! Snap a photo and tag me on FACEBOOK or INSTAGRAM!

    Yield: 6

    Arayes Kafta

    arayes kafta on a wooden board with plain yogurt

    Ingredients

    • 4 pita flatbreads or 8 tortillas
    • 1 lb of ground beef (10-15% fat)
    • 1 large onions- halved
    • 1 parsley bunch- stems removed (about 1.5-2 cups parsley leaves)
    • 1 teaspoon ground all Spice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon salt (or to taste)

    Instructions

    Prepare the Kafta mixture:

    In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated.

    Prepare the Arayes:

      1. Open up the pita bread into two halves.
      2. Add about 3-4 tablespoons of the kafta mixture and spread it out evenly on one half of the pita bread.
      3. Place the other pita half on top, covering the kafta spread.
      4. Cut in half and repeat for the rest of the kafta mixture and pita bread.

      Cook the arayes:

      *If using an electric griddler: Preheat and cook for 5-7 minutes on high heat.

      *If baking: Preheat oven to 375 F, line a baking sheet with parchment paper and generously grease with baking spray. Arrange the arayes in a single layer and spray the top of the pita bread with cooking spray or brush with olive oil. Bake for 10 minutes or until kafta meat is cooked through.

      *If cooking on stove top: Pre heat a non stick grill skillet or cast iron skillet on medium high heat, place the pita kafta on the skillet and cook for 3-4 minutes on each side or until beef is cooked through.

    Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce

    Kousa bil Laban translates to zucchini with yogurt sauce in Arabic. In this dish, cored zucchini is stuffed with a mixture of perfectly cooked and spiced ground beef and sautéed onions, simmered in a rich garlicy yogurt sauce then topped with toasted pine nuts.

    stuffed kousa with yogurt sauce

    Kousa bil Laban- Lebanese Stuffed Zucchini

    Stuffed zucchini recipes are a staple in Lebanese cuisine. Here are a couple other popular stuffed zucchini recipes on the blog: Vegetarian Lebanese Stuffed Zucchini and Lebanese Stuffed Zucchini- Kousa.

    stuffed kousa recipe Lebanese with garlicy yogurt sauce- kousa bil laban

    What is Kousa?

    Kousa translates to zucchini or squash in Arabic. It is also known as Lebanese zucchini- light green in color and small and wide in shape. You often find it at farmer’s market in summer time, or at Middle Eastern grocery stores. I love adding Kousa to my soups , pilafs and stir fries. I prefer to use Lebanese zucchinis, but summer zucchinis will work just fine in this recipe as well.

    Lebanese Zucchini recipe- kousa bil laban- Garlicy yogurt sauce.

    How to Make Kousa bil Laban:

    Core the zucchini:

    • Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much skin.
    • Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis as you hollow. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity. Some have found success using an apple corer to hollow out their zucchinis, I personally prefer the old fashioned way using a regular corer. You can also use an electric veggie corer drill
    how to hollow zucchini
    How to core zucchini

    Cook the Cored Zucchinis:

    Bring a large pot of water to boil, add the the cored zucchinis and simmer for 20-25 minutes or until zucchinis are cooked through. Transfer to a colander to drain and cool down. Save about 2 cups of the zucchini broth, to use later when making the yogurt sauce.

    Lebanese kousa in a boiling pot by the salt and sweet kitchen- Lebanese recipes

    Prepare the Stuffing Mixture:

    • Heat olive oil in a frying pan over medium heat and add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins).
    • Add ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of meat. Cook for about 10 minutes or until meat is cooked through.
    kousa bil laban stuffing mixture.

    Prepare Pine Nuts:

    In a medium size pan over medium heat, heat oil. Add the pine nuts and cook for about 4-5 minutes or until golden brown, stirring frequently; set aside.

    roasted pine nuts by the salt and sweet kitchen

    Stuff the Zucchinis:

    Using your hands or a small spoon stuff the zucchini with the cooked beef mixture, all the way to the top. Repeat for the rest of the hollowed zucchinis. Set aside.

    Prepare the Yogurt Sauce:

    • In a large heavy saucepan over medium heat, begin to warm the yogurt.
    • In a small bowl, dissolve the cornstarch with the reserved zucchini broth, add crushed garlic and salt. Whisk the cornstarch mixture into the warmed yogurt. Whisking continuously to avoid the yogurt sauce from curdling. Bring to a boil, lower heat to low.
    • Add the the stuffed zucchinis into the yogurt sauce and simmer for about 20 minutes.
    Lebanese stuffed zucchini in yogurt sauce
    • Transfer to a serving plate, sprinkle with toasted pine nuts if you’d like.
    • Enjoy!

    Tips for Making the Best Kousa bil laban Recipe:

    • Reserve some of the zucchini broth to use it in the garlicy yogurt sauce, for extra flavor.
    • Let the cornstarch completely dissolve with the zucchini broth, before adding it to the yogurt.
    • When making the yogurt sauce, whisk the mixture continuously, until you bring it to a boil. This will help the mixture thicken without curdling.
    • Sprinkle some dried mint before serving, if you have any.

    How to Store Kousa bil Laban:

    Store in an airtight container, it keeps well for up to 4 days in the fridge. Reheat in the microwave or on stove top for a few minutes. You might need to add a sprinkle of water before reheating, if the yogurt sauce thickened too much in the fridge.

    Lebanese stuffed zucchini with yogurt sauce. Kousa mahshi bil laban

    Similar Lebanese Recipes:

    Lebanese Stuffed Zucchini- Kousa

    Vegetarian Lebanese Stuffed Zucchini

    Lebanese Stuffed Grape Leaves

    Lebanese Stuffed Cabbage Rolls

    Pumpkin Kibbeh Balls

    If you’ve tried this Lebanese Stuffed Zucchini with Yogurt Sauce- Kousa bil Laban 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! 

    Lebanese Stuffed Zucchini with Yogurt Sauce:

    Yield: 4

    Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce

    kousa mahshi bil laban

    Kousa bil laban or stuffed zucchini with yogurt sauce is Lebanese comfort food at its best.

    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour

    Ingredients

    • 10-12 Lebanese zucchini

    For the filling

    • 1 lb ground beef 
    • 1 medium onion- diced
    • 1 teaspoon ground all spice
    • 1 teaspoon ground black pepper
    • 1 teaspoon salt
    • 1 tablespoon olive oil

    For the garlic sauce

    • 3 cups whole milk- plain
    • 3 garlic cloves- crushed
    • 1 teaspoon salt 
    • 1 tablespoon corn starch 
    • 2 cups water- reserved from zucchini broth

    For the pine nuts

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

    Instructions


    Core the zucchini:

    1. Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much skin.
    2. Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis as you hollow. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity. Some have found success using an apple corer to hollow out their zucchinis, I personally prefer the old fashioned way using a regular corer. You can also use an electric veggie corer drill

      Cook the Cored Zucchinis:

      1. Bring a large pot of water to a boil, add the the cored zucchinis and simmer for 20-25 minutes or until zucchinis are cooked through.
      2. Transfer to a colander to drain and cool down. Save about 2 cups of the zucchini broth, to use later when making the yogurt sauce.


    Prepare the Stuffing Mixture:

    1. Heat olive oil in a frying pan over medium heat and add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins).
    2. Add ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of meat. Cook for about 10 minutes or until meat is cooked through.

    Stuff the Zucchinis:

    Using your hands or a small spoon stuff the zucchini with the cooked beef mixture, all the way to the top. Repeat for the rest of the hollowed zucchinis. Set aside.

    Prepare the Yogurt Sauce:

    1. In a large heavy saucepan over medium heat, begin to warm the yogurt.
    2. In a small bowl, dissolve the cornstarch with the reserved zucchini broth, add crushed garlic and salt. Whisk the cornstarch mixture into the warmed yogurt. Whisking constantly to avoid the yogurt sauce from curdling. Bring to a boil and reduce heat to low.
    3. Add the the stuffed zucchinis into the yogurt sauce and simmer for about 20 minutes.

    To Serve:

    Transfer to a serving plate, sprinkle with toasted pine nuts.

    Enjoy!

      Recommended Products

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

      Freekeh with chicken recipe

      Chicken Freekeh

      This Lebanese Chicken Freekeh is the perfect recipe for a healthy lunch or dinner. Pan seared tender chicken thighs on a bed of fluffy Freekeh topped with golden toasted almonds. This hearty Freekeh recipe is ready in just 30 minutes. So GOOD!

      Frikeh with chicken recipe

      Wait… What is Freekeh

      Freekeh, pronounced free-kuh, also known as frikeh, farik or fireek  is a type of cracked wheat, similar to bulgur, but typically picked while still green and then roasted to achieve a slightly smoky and nutty flavor. Freekeh is very nutritious; It is rich in protein, iron and fiber. It contains almost 3 times as much fiber as brown rice and twice as much as quinoa.

      freekeh with chicken topped with roasted almonds.

      How to Make Chicken Freekeh:

      • Pick over freekeh to remove any debris, rinse and soak for at least 30 minutes.
      • Cook the onions with olive oil until wilted, but not browned.
      cooked onions in a large skillet
      • Add the rinsed freekeh and water and cook for 25 minutes.
      freeke and onions mixed in a large skillet
      • While the freekeh is cooking, pan sear the boneless, skinless chicken thighs with olive oil.
      pan seared chicken thighs
      • Toast the raw almonds until golden brown.
      • Assemble the freekeh, by starting with a bed of cooked freekeh on serving plate, top with pan seared chicken, sprinkle some roasted almonds on top and garnish with chopped parsley if you like.
      • Serve immediately and enjoy!
      If you are looking for freekeh recipes, the you will love this Lebanese Chicken freekeh.

      How to Store Chicken Freekeh:

      Store in an airtight container for up to 4 days. You can freeze cooked freekeh, without the chicken in a freezer friendly container for up to 6 months. Defrost overnight in the fridge before heating and serving.

      Frequently asked questions:

      Is Freekeh gluten free?

      Since freekeh is a strain of wheat, it’s not gluten free. To make this recipe gluten free, substitute quinoa for the freekeh, adjusting the amount of water and cooking time accordingly.

      Where can I buy Freekeh?

      You should be able to find freekeh at your local grocery store, usually in the grain isle with quinoa or at any Middle Eastern store. I’ve been finding it at Walmart and whole foods. You can also order it from amazon. If you can’t find freekeh, substitute your whole grain of choice for the freekeh, adjust water and cooking time as necessary. Farro, barley, whole wheat couscous or quinoa would make great substitutes for the freekeh.

      What is the difference between whole grain Freekeh and cracked freekeh?

      Cracked freekeh takes less time to cook than whole-grain freekeh, about 20-25 minutes versus 45 minutes, without compromising nutritional content.

      More Lebanese Inspired Recipes with Chicken?

      Lebanese Chicken Shawarma

      Lebanese Chicken and Rice

      Moghrabieh

      Lebanese Lemon Garlic Chickpeas- Msabaha

      Chicken Tawook

      if you are looking for cracked freekeh recipes, then you will love this freekeh with chicken. The perfect Lebanese recipe.

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


      Lebanese Freekeh with Chicken

      Yield: 8

      Chicken Freekeh

      Freekeh with chicken recipe
      This Lebanese Chicken Freekeh is the perfect recipe for a healthy lunch or dinner. 
      Prep Time 5 minutes
      Cook Time 25 minutes
      Total Time 30 minutes

      Ingredients

      For the Freekeh Pilaf

      • 2 cups cracked freekeh
      • 1 tablesoon olive oil
      • 1 tablespoon butter-optional
      • 3.5 cups water or chicken stock

      For the Pan Seared Chicken

      • 1.5-2 lb boneless skinless chicken thighs (about 6-8 thighs)
      • 1 tablespoon olive oil
      • 1 teaspoon black pepper
      • 1 teaspoon all spice
      • 1 teasooon salt
      • Chopped parsley for serving- optional

      For the Almond

      • 1/2 cup raw almonds- whole or chopped
      • 1 tablespoon olive oil

      Instructions

      Pick over freekeh to remove any debris, and rinse well in water until water runs clear. Soak the freekeh in warm water for at least 30 mins and up to 3 hours before cooking, then drain and set aside.

      To Cook the Freekeh Pilaf:

      In a large non stick skillet over medium hear, warm 1 tablespoon olive oil. Add the chopped onions and cook, stirring occasionally until wilted but not browned, about 8 minutes. Add the soaked and drained freekeh and sauté for 2 minutes, then add salt, 3.5 cups of water and 1 tablespoon butter. Turn the heat to high and bring the mixture to a boil, then reduce heat to medium-low, cover and cook, stirring occasionally until freekeh is tender, about 25-30 minutes. Let it rest for 5 minutes, then fluff a little with a fork.

      Pan Sear the Boneless Skinless Chicken Thighs:

      While the freekeh is cooking:

      1. Season the chicken thighs with salt, black pepper and all spice.
      2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
      3. Add seasoned chicken thighs to the skillet, smooth side down; cook for 8-10 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until chicken is cooked through.
      4. Remove from heat and set aside.

      Toast the Almonds on Stove Top:


      In small skillet, heat olive oil over medium heat. Add almonds and cook for 4-5 minutes or until golden brown, turning frequently so they cook evenly.


      To Serve the Freekeh:

      On a serving plate, start with a bed of cooked freekeh and top with pan seared chicken, drizzle some roasted almonds on top and garnish with chopped parsley if you like. Serve immediately and enjoy!

      Pan Seared Salmon with Garlic Butter

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

      The ingredients are simple. 

      • Salmon fillets

      • Salt and pepper 

      • Lemon

      • Olive oil

      • Butter

      • Garlic cloves

      • Parsley leaves

      Tips for Making the Best Garlic Butter Pan Seared Salmon:  

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

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

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

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

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

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

      WHAT TO SERVE WITH THIS SALMON RECIPE?

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

      Fattoush Salad

      Tabbouleh Salad

      Roasted Chickpea Salad with Lemon Tahini Dressing

      Air-Fried French Fries

      Air-Fried Zucchini Chips

      Lebanese Vermicelli Rice 

      How to Store Pan Seared Salmon:

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

      Enjoy, everyone!

      Stay connected! Be sure to follow me on my social media, so you never miss a post.
      FACEBOOK | PINTEREST | INSTAGRAMEMAIL SUBSCRIPTION
      I also created a fun new Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the The Salt and Sweet Kitchen.  If you would like to check it out, join HERE.

      The Best Skillet Salmon Recipe

      Yield: 3-4

      Pan Seared Salmon with Garlic Butter

      quick salmon recipe wit a butter garlic sauce.

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

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

      Ingredients

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

      Instructions

        Start by prepping the ingredients:

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

      Cook the Salmon:  

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

      Nutrition Information:

      Yield:

      4

      Serving Size:

      1

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

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

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

      Moghrabieh

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

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

      What is Moghrabieh- Mograbieh?

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

      What you Need to Make Moghrabieh: 

      Lebanese Mograbieh: Pearl couscous.

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

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

      Butter: One tablespoon for searing the Lebanese couscous. 

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

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

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

      How do you make Chicken Moghrabieh:

      Prepare the Chicken: 

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

      Prepare the Moghrabieh:

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

      moghrabieh pearls

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

      couscous pearls

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

      Prepare the Nuts Topping- if using:

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

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

      roasted pine nuts

      To serve: 

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

      How to Store Mograbieh:

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

      More Lebanese Recipes:

      Lebanese Chicken and Rice

      Chicken Tawook

      Lebanese Chicken Shawarma

      Lebanese Moussaka- Eggplant chickpea Stew

      Lebanese Stuffed Grape Leaves

      Moghrabieh- Isreal couscous recipe.

      Moghrabieh Recipe

      Yield: 6-8

      Moghrabieh

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

      Ingredients

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

      For moughrabieh

      For Almond Topping

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

      Instructions

        Prepare the Chicken: 

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

      Prepare the Moghrabieh:

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

      Prepare the Almond Topping- if using:

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

      To serve Mograbieh: 

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

      Nutrition Information:

      Yield:

      8

      Serving Size:

      1

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

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

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

      msakaa Lebanese vegan dish

      Lebanese Moussaka- Eggplant Chickpea Stew

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

      msakaa Lebanese vegan dish

      What is Lebanese Moussaka?

      Lebanese Moussaka is a popular Middle Eastern eggplant chickpea stew, also known as Maghmour, Msakaa, Musakaa or Moussaka Batinjan; Batinjan translates to eggplant in Arabic. It is different from the the Greek layered casserole type of dish.Moussaka starts with eggplant that’s cubed and cooked until golden brown. While that’s happening, onion and garlic are sautéed and then stewed in a delicious rich tomato sauce before cooked chickpeas and eggplants are added. This eggplant stew is an easy protein packed meat- free meal that is great for meal prep. 

      Eggplant in Lebanese Moussaka: 

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

      eggplant and chickpea stew

      Eggplant Moussaka Ingredients: 

      This eggplant Moussaka require a few ingredients, including:

      • Eggplant: Air fried, baked or deep fried.

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

      • Onion: Sliced into wedges. 

      • Garlic: Sliced into circles. 

      • Extra virgin olive oil

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

      • Tomato paste

      • Salt

      Air Fryer Eggplant for Lebanese Moussaka: 

      • Preheat air fryer to to 400 F°.
      • Peel the eggplant skin off in stripes, don’t remove the skin entirely and cut into bite size cubes. 

      peeled eggplant and cubed

      • Place in air fryer basket in a single layer (you might need to cook in batches). Cook for 15-20 minutes, shaking every 5 minutes to make sure they cook evenly

      eggplant in the air fryer

      How to Cook Eggplant in the Oven: 

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

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

      Tips to Making the Best Lebanese Eggplant Moussaka: 

      • Authentically, the eggplant is usually deep fried in this recipe, which you can certainly do! I think that air frying the eggplant is just as good, without all the extra fats. 
      • Instead of canned chickpeas, you can cook your own dry chickpeas. Just remember to soak them overnight, then boil until they’re just soft and tender. 
      • You can use canned tomato sauce instead of fresh tomatoes. 

      Lebanese moussaka

      How to Serve Lebanese Moussaka: 

      Moussaka translates to cold in Arabic and is typically served cold or at room temperature by scooping it with bite size pieces of pita bread. We enjoy it, cold, warm and hot. It would make the perfect dish for slow weekend dinners, or you could make it ahead of time to enjoy throughout the week! 

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

      If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #thesaltandsweetkitchen on Instagram

      How to Make Lebanese Moussaka Stew: 

      Yield: 6

      Lebanese Moussaka- Eggplant chickpea Stew

      msakaa Lebanese vegan dish

      This Lebanese Moussaka is a delicious vegan eggplant and chickpea stew cooked in rich tomato sauce. 

      Prep Time 10 minutes
      Cook Time 35 minutes
      Total Time 45 minutes

      Ingredients

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

      Instructions

      Prepare the Eggplant for Air Frying:

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

      Prepare Eggplant Moussaka:

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

      Nutrition Information:

      Yield:

      6

      Serving Size:

      1

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

      Vegetarian Lebanese Stuffed Zucchini

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

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

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

      What is Lebanese Zucchini? 

      Lebanese Zucchini or squash, also known as Kousa (koosa) in Arabic is a light green, small and wide zucchini. You often find it at farmers’ markets in summer time, or at Middle Eastern grocery stores all year round. I love adding Kousa to my soups and stir fry dishes. 

      What you Need to Make Vegetarian Lebanese Stuffed Zucchini: 

      • Lebanese zucchini

      • Short grain rice

      • Lemon juice

      • Tomatoes

      • Parsley 

      • Fresh mint

      • Onion

      • Salt

      • Olive oil

       

      Lebanese stuffed zucchini with rolled grape leaves stuffing.

      Lebanese Stuffed Zucchini Vegetarian Style:

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

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

      Lebanese Stuffed Zucchini for Meal Prep:

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

      Kousa mahshi stuffed zucchini

      More Vegetarian Lebanese Recipes: 

      Lebanese Lemon Garlic Chickpeas- Msabaha

      Lebanese Red Lentil Soup

      Lebanese Ful (Fava Beans)

      Chickpea Fatteh- Fattet Hummus

      Vegetarian Eggplant Chickpea Fatteh 

      Homemade Hummus Recipe

      If you’ve tried this healthy Vegetarian Lebanese Stuffed Zucchini recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook.  

      How To Make Vegetarian Stuffed Zucchini

      Yield: 12 zucchini

      Vegetarian Lebanese Stuffed Zucchini

      Stuffed zucchini vegetarian Lebanese

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

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

      Ingredients

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

      Instructions

      MAKE THE STUFFING:

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

      Core the zucchini:

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

      Stuff the Zucchini:

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


      Cook the stuffed zucchini:

      1. Arrange the stuffed zucchini in a large pot, add water, just enough to slightly cover the zucchinis. Cover the pot, place on medium-high heat, and bring water to a boil.
      2. Reduce heat to medium- low, cover the pot and simmer for 60 minutes or until the zucchini is tender and the rice stuffing is fully cooked.
      3. Serve hot or at room temperature and enjoy!

      Recommended Products

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

      Nutrition Information:

      Yield:

      12

      Serving Size:

      1

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

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

      grape leaves lebanese, warak enab

      Lebanese Stuffed Grape Leaves

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

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

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

      What are Lebanese Stuffed Grape Leaves- Warak Enab?

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

      Grape leaves stuffed Lebanese- Warak enab recipe.

      What you Need to Make Lebanese Stuffed Grape Leaves: 

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

      • Fresh tomatoes: Blended on the food processor. 

      • Short grain rice: Soaked and drained. 

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

      • Spices: All spice, black pepper and cinnamon. 

      • Butter: Softened.

      How to Make Lebanese Stuffed Grape Leaves: 

      Start by making the stuffing: 

      In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand). Set aside. 

      Prepare the grape leaves for stuffing: 

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

      Roll and cook the grape leaves: 

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

      How to stuff grape leaves

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

      stuffed grape leaves with meat.

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

      rolled grape leaves

      Rolled grape leaves recipe.

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

      warak enab

      Can you Make Lebanese Stuffed Grape Leaves Vegetarian?  

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

      More Lebanese Recipes:

      Lebanese Stuffed Zucchini- Kousa

      Chicken Tawook

      Lebanese Chicken Shawarma

      Lebanese Lemon Garlic Chickpeas- Msabaha

      Vegetarian Eggplant Chickpea Fatteh  

      Yield: 60 grape leaves

      Lebanese Stuffed Grape Leaves

      grape leaves lebanese, warak enab
      Prep Time 45 minutes
      Cook Time 1 hour
      Total Time 1 hour 45 minutes

      Ingredients

      Instructions

        Start by making the stuffing: 

        1. In your food processor, add the cut pieces of tomatoes and pulse a few times until well blended.
        2. In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand). Set aside. 

        Prepare the grape leaves for stuffing: 

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

        Roll and cook the grape leaves: 

        1. Grease the bottom of a large pot with cooking spray.
        2. Work with one grape leaf at a time, by scooping out one heaping tablespoon of the mixture to the center of the grape leaf; leaving 1 cm gap on each side.
        3. Fold both short edges first, 1/3rd of the way.
        4. Then roll the long edge from the top through the end of the leaf. A good grape leaf roll needs to be tight so that it doesn’t break apart during cooking.
        5. Place each rolled grape leaf in the bottom of the prepared pot, and arrange tightly side by side. Repeat the rolling process for the rest of the mixture and place in the pot, you will form a few layers of stuffed grape leaves in the pot. 
        6. Add about 4-5 cups of warm water, just enough to cover the grape leaves, then cover the pot and cook over medium high heat. Bring mixture to a boil. 
        7. Reduce heat to medium and simmer for about 45 minutes, until most of the water is absorbed and the rice is cooked. 
        8. Serve with yogurt and enjoy!

          Nutrition Information:

          Yield:

          60

          Serving Size:

          1

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

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

          If you’ve tried this healthy Lebanese Stuffed Grape Leaves recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! 

          Air Fryer Chicken Cutlets

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

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

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

          What is a Chicken Cutlet?

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

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

          breaded chicken air fryer

          Air Fryer Chicken Cutlets Ingredients:

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

          • Chicken breast cutlets

          • Panko breadcrumbs

          • All purpose flour

          • Egg

          • Garlic powder

          • Black pepper

          • Salt

          • Cooking spray

          Tips for Making Breaded Chicken in an Air Fryer:

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

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

          How to Make Breaded Chicken Cutlets in Air Fryer:

          (Full recipe with quantities in recipe card below)

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

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

          • Cook for 4-5 minutes on one side then turn it, spray with cooking spray again and cook for another 4-5 minutes or until golden and cooked through. Cook time will vary depending on the size and thickness of your chicken breasts. (Mine took 9 minutes).
          • Serve and Enjoy!  

          How to Bake Thin Chicken Breast:

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

          What to serve with breaded air fryer chicken cutlet breast:

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

          How to store crispy air fryer chicken?

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

          More Air Fryer Recipes:

          Air-Fried Zucchini Chips

          Air-Fried French Fries

          Air Fried Okra

          Air-Fried Falafel

          Air-Fried Asparagus

          Air Fryer Zucchini Fries

          If you’ve tried this Air Fryer Chicken Cutlets recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me some feedback in the comments below. Those are always so epic and very much appreciated. 
          Yield: 4 servings

          Air Fryer Chicken Cutlets

          air fryer chicken recipes

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

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

          Instructions

          1. In a shallow plate, mix the breadcrumbs with garlic powder until well combined.
          2. In another shallow plate, beat the egg with black pepper and salt.
          3. Add flour into a last shallow plate.
          4. Dip the chicken cutlet into the flour, then egg mixture , then breadcrumb mixture. 
          5. Shake off excess breading. Repeat for the remaining chicken.
          6. Spray the air fryer pan with cooking spray.
          7. Preheat the air fryer to 390°F and generously Spray the air fryer basket with cooking spray. 
          8. In batches transfer chicken cutlets to the air fryer basket. Spray the top of the chicken with cooking spray as well.
          9. Place the chicken in the basket of the air fryer, without over crowding the pan.
          10. Cook for 5 minutes on one side then turn it, spray with cooking spray again and cook for another 5 minutes or until golden and cooked through. Cook time will vary depending on the size and thickness of your chicken breasts.
          11. Serve and Enjoy! 

          Nutrition Information:

          Yield:

          4

          Serving Size:

          1

          Amount Per Serving: Calories: 277Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 137mgSodium: 460mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 37g

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

          Chicken Sahwarma Lebanese

          Lebanese Chicken Shawarma

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

          Chicken shawarma recipe Lebanese street food.

          Lebanese Chicken shawarma is one of my absolute favorite Middle Eastern street foods. Just a handful of everyday spices, garlic, a splash of lemon juice or apple cider vinegar and olive oil transforms into the most incredible flavor .

          What is Shawarma? 

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

          Lebanese Chicken Shawarma Spices: 

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

          Lebanese Chicken Shawarma Marinade: 

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

          Lebanese Chicken shawarma recipe with the best chicken marinade.

          How to Make Lebanese Chicken Shawarma:

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

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

          • What do you Eat with Chicken Shawarma:

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

          To Make the Garlic Mayo Sauce for Homemade Chicken Shawarma: 

          We prefer garlic mayo as a chicken shawarma sauce, but you can feel free to use Tahini sauce if you’d like. To make the garlic mayo sauce: In a small bowl, add 1 crushed garlic clove, a pinch of salt, add 1 cup of mayo and mix well until combined. 

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

          Looking for More Lebanese Dishes: 

          Chicken Tawook

          Lebanese Chicken and Rice

          Tabbouleh Salad Recipe

          Fattoush Salad

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

          How to Make Lebanese Chicken Shawarma at Home

          Yield: 4-6

          Lebanese Chicken Shawarma

          shawarma chicken sandwich

          Just a handful of everyday spices, garlic, a splash of lemon juice or apple cider vinegar and olive oil transforms into the most incredible flavor for this Lebanese Chicken Shawarma.

          Prep Time 10 minutes
          Cook Time 12 minutes
          Total Time 22 minutes

          Ingredients

          • 2 lb chicken breast tenderloins. 

          Marinade

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

          Instructions

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

          Nutrition Information:

          Yield:

          6

          Serving Size:

          1

          Amount Per Serving: Calories: 337Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 129mgSodium: 825mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 47g

          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.


          Copyright © 2020 The Salt and Sweet Kitchen.
          All rights reserved.