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 large bowl, add beef, spices, and the minced onions and parsley mixture – Mix 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.

squash with yogurt sauce

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.

kousa recipe Lebanese with garlicy yogurt sauce

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- Lebanese squash recipe- 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 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 in yogurt sauce.

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!

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    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!

    Freekeh 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.
    freekeh 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!

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    The Best Skillet Salmon Recipe

    Yield: 3-4

    Pan Seared Salmon with Garlic Butter

    quick salmon recipe wit a butter garlic sauce.

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

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

    Ingredients

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

    Instructions

      Start by prepping the ingredients:

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

    Cook the Salmon:  

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

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

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

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

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

    Moghrabieh

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

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

    What is Moghrabieh- Mograbieh?

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

    What you Need to Make Moghrabieh: 

    Lebanese Mograbieh: Pearl couscous.

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

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

    Butter: One tablespoon for searing the Lebanese couscous. 

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

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

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

    How do you make Chicken Moghrabieh:

    Prepare the Chicken: 

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

    Prepare the Moghrabieh:

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

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

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

    Prepare the Nuts Topping- if using:

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

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

    To serve: 

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

    How to Store Mograbieh: 

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

    More Lebanese Recipes:

    Lebanese Chicken and Rice

    Chicken Tawook

    Lebanese Chicken Shawarma

    Lebanese Moussaka- Eggplant chickpea Stew

    Lebanese Stuffed Grape Leaves 

    Moghrabieh- Isreal couscous recipe.

    Moghrabieh Recipe

    Yield: 6-8

    Moghrabieh

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

    Ingredients

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

    For moughrabieh

    For Almond Topping

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

    Instructions

      Prepare the Chicken: 

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

    Prepare the Moghrabieh:

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

    Prepare the Almond Topping- if using:

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

    To serve Mograbieh: 

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

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

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

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

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

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

    Lebanese Moussaka- Eggplant chickpea Stew

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

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

    What is Lebanese Moussaka Eggpnat?

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

    Eggplant in Lebanese Moussaka: 

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

    What you Need to Make this Lebanese Moussaka Eggplant Recipe: 

    This eggplant Moussaka require a few ingredients, including:

    • Eggplant: Air fried or baked

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

    • Onion

    • Garlic

    • Extra virgin olive oil

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

    • Tomato paste

    • Salt

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

    Air Fryer Eggplant for Lebanese Moussaka: 

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

    • Cut into 2 inches cubes.

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

    How to Make Roasted Eggplant: 

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

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

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

     Lebanese moussaka eggplants/ maghmour

    How to Make Lebanese Moussaka Stew: 

    Yield: 6

    Lebanese Moussaka- Eggplant chickpea Stew

    If you are looking for vegan eggplant recipes, you will love this Lebanese chickpea stew with eggplant.
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes

    Ingredients

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

    Instructions

    Prepare the Eggplant for Air Frying:

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

    Prepare Eggplant Moussaka:

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

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

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

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

    Vegetarian Lebanese Stuffed Zucchini

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

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

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

    What is Lebanese Zucchini? 

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

    What you Need to Make Vegetarian Lebanese Stuffed Zucchini: 

    • Lebanese zucchini

    • Short grain rice

    • Lemon juice

    • Tomatoes

    • Parsley 

    • Fresh mint

    • Onion

    • Salt

    • Olive oil

     

    Lebanese stuffed zucchini with rolled grape leaves stuffing.

    Lebanese Stuffed Zucchini Vegetarian Style:

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

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

    Lebanese Stuffed Zucchini for Meal Prep:

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

    Kousa mahshi stuffed zucchini

    More Vegetarian Lebanese Recipes: 

    Lebanese Lemon Garlic Chickpeas- Msabaha

    Lebanese Red Lentil Soup

    Lebanese Ful (Fava Beans)

    Chickpea Fatteh- Fattet Hummus

    Vegetarian Eggplant Chickpea Fatteh 

    Homemade Hummus Recipe

    How To Make Vegetarian Stuffed Zucchini

    Yield: 12 zucchini

    Vegetarian Lebanese Stuffed Zucchini

    Stuffed zucchini vegetarian Lebanese

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

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

    Ingredients

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

    Instructions

    MAKE THE STUFFING:

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

    Core the zucchini:

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

    Stuff the Zucchini:

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


    Cook the stuffed zucchini:

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

    Recommended Products

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

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

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

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

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

     
    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 Beaded Chicken in an Air Fryer:

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

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

        How to Make Breaded Chicken Cutlets in Air Fryer:

        (Full recipe with quantities in recipe card below)

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

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

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

        How to bake thin chicken breast:

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

        What to serve with breaded air fryer chicken cutlet breast:

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

        How to store crispy air fryer chicken?

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

         

        More Air Fryer Recipes:

        Air-Fried Zucchini Chips

        Air-Fried French Fries

        Air Fried Okra

        Air-Fried Falafel

        Yield: 4 servings

        Air Fryer Chicken Cutlets

        air fryer chicken recipes

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

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

        Ingredients

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

        Instructions

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

        Recommended Products

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

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

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

        What is Shawarma? 

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

        Shawarma Spices: 

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

        Chicken Shawarma Marinade: 

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

        Lebanese Chicken shawarma recipe with the best chicken marinade.

        How to Make Lebanese Chicken Shawarma:

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

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

        • What do you Eat with Chicken Shawarma:

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

        To Make the Garlic Mayo Sauce for Homemade Shawarma: 

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

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

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

        Looking for More Lebanese Dishes: 

        Chicken Tawook

        Lebanese Chicken and Rice

        Tabbouleh Salad Recipe

        Fattoush Salad

        How to Make Chicken Shawarma at Home?

        Yield: 4-6

        Lebanese Chicken Shawarma

        Chicken Sahwarma Lebanese
        Prep Time 10 minutes
        Cook Time 12 minutes
        Total Time 22 minutes

        Ingredients

        • 2 lb chicken breast tenderloins. 

        Marinade

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

        Instructions

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

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

         

        baked red snapper

        Roasted Whole Red Snapper

         Incredibly flavorful Roasted Whole Red Snapper, thanks to just a few basic seasonings!

        Roasted whole red snapper.

         ROASTED RED SNAPPER INGREDIENTS:

        For this simple roasted whole snapper, you’ll need:

        • A Whole Red Snapper. 1 large fish, mine was around 2 lbs.
        • Olive Oil.  For brushing the fish.
        • Lemon: I used about one whole lemon — half for slicing and using while baking, and half for squeezing on the outside for serving. You will need another half if you like scrub the fish with lemon while cleaning it too.
        • Fresh Herbs:  You don’t have to add any herbs, but if you’d like you can add a few sprigs of fresh rosemary or thyme for stuffing the inside of the fish.
        • Salt and Pepper: Fresh ground black pepper and salt. You will need a bunch!

        HOW TO PREPARE YOUR RED SNAPPER FOR BAKING:

        I buy mine already cleaned and scaled.

        • Line a baking sheet with a aluminum foil and lightly grease with cooking spray. Set aside.
        • I give my fish and extra rinse at home and scrub it with Lemon halves. Then gently pat dry with a paper towel, and transfer it to the foil-lined baking sheet.
        • Score your red snapper by cutting about 3-4 slits on the scale of the fish.
        • Brush the fish with olive oil on both sides.
        • Stuff the opening of the fish with lemon slices and your choice or herb. If you use herbs, make sure its stuffed and covered deep inside the cavity to avoid it from getting burned.
        • Season with sea salt and fresh ground black pepper on the outside and inside.

        And that’s it! Your red snapper is ready to go.

        HOW TO ROAST RED SNAPPER IN THE OVEN:

        • Preheat oven to 450 F ( yes, it’s better t0 bake on high heat) for about 30 minutes or until it flakes easily with a fork. The internal temperature of fish needs to be 145 F to be fully cooked, incase you decide to measure.
        • Transfer to a serving plate.
        • Squeeze with extra fresh lemon juice.
        • Serve immediately, work around the bones and enjoy!

        How to bake a whole red snapper.

        WHAT TO SERVE WITH ROASTED RED SNAPPER:

        Fattoush Salad

        Tabbouleh Salad

        Tahini Dressing

        Homemade Hummus

        Yield: 1 serving

        Roasted Whole Red Snapper

        baked red snapper

        Ingredients

        • 1 large whole red snapper- cleaned and scaled
        • 2 tablespoons olive oil
        • 1 lemon, halved- extra for scrubbing (optional)
        • Few fresh thyme or rosemary springs
        • Sea salt
        • freshly-cracked black pepper

        Instructions

        1. Preheat oven to 450°F.  Line a baking sheet with aluminum foil and lightly grease with cooking spray.
        2. Give your red snapper an extra rinse at home then scrub with Lemon halves. Gently pat dry with a paper towel, and transfer to the foil-lined baking sheet. 
        3. Use a sharp knife to lightly score your red snapper by cutting about 3-4 slits on the scale of the fish. 
        4. Brush the fish with olive oil on both sides. 
        5. Stuff the opening of the fish with lemon slices and your choice or herb. If you use herbs, make sure they're stuffed and covered deep inside the cavity to avoid burning.  
        6. Generously season with sea salt and fresh ground black pepper on the outside and inside. 
        7. Bake for 30-35 minutes, or until fish flakes easily with a fork. The internal temperature of fish needs to be 145 F to be fully cooked.
        8. Transfer to a serving plate. 
        9. Squeeze with extra fresh lemon juice. 
        10. Serve immediately, work around the bones and enjoy!  

        You can also FOLLOW ME on FACEBOOKINSTAGRAM and PINTEREST for more great recipes!
        rice stuffed roasted turkey

        Roasted Turkey with Rice Stuffing

        This Roasted Turkey with Rice Stuffing is tender and full of flavor. I made this turkey for Thanksgiving, but I’m sure it will be a hit on any other holiday! 

        Lebanese stuffed turkey

        Roasted Turkey with Rice Stuffing

        You are probably wondering, why am I sharing a roasted turkey with rice stuffing recipe past Thanksgiving. Well, because I made it for Thanksgiving and I didn’t want to wait a whole year to share this delicious recipe! So, if you are looking for a Christmas dinner turkey recipe, you are in the right place! This is THE BEST roasted turkey I have ever had, it’s packed with flavor, a recipe that my whole family on my husband’s side follows! Shhhh.

        If you are looking for rice stuffing for turkey, you will love this moist roasted turkey!

        How to Thaw a Turkey:

        If you are using a frozen turkey, this is the first step that you should think of. The turkey will need a few days to thaw depending on how big it is. The best way to thaw it is in the refrigerator, so it is a good idea to plan ahead. I had a 13 pound turkey and it took a 3 days to thaw in the refrigerator. So about 24 hours for every 5 pounds of turkey. It is a good idea to give yourself and extra day, just incase!

        How to Make the Rice for this Roasted Turkey with Rice Stuffing:

        The rice needs to be cooked half way to allow it to fully cook while roasting. Long grain rice such as uncle bens works best for turkey stuffing. This rice stuffing is very similar to my Lebanese Chicken and Rice recipe.

        • In a large saucepan over medium heat, add butter and sliced raw almonds and stir constantly until light brown.
        • Add the rice, salt/spices and mix well.
        • Add water and bring mixture to a boil.
        • Reduce heat to medium low, cover the pot and simmer for about 10 minutes or until the rice is half way cooked. Set aside.

        Rice for turkey stuffing

        How to Prepare Turkey for Stuffing:

        • Remove the thawed turkey from it’s packaging. Remove the neck and the bag of giblets (usually found in the large cavity of the turkey or sometimes found in the smaller neck cavity). I usually reserve the neck and giblets and boil it separately on the stove top to use for gravy along drippings later.
        • Wash your turkey very well with white vinegar or scrub with lemon halves, rinse and pat dry with paper towels.
        • Season the outside of the turkey with salt if you’d like.

        How to Stuff the Turkey with Rice Stuffing:

        • You’ll need a large roasting pan, a disposable foil roasting pan works just fine. Cover the bottom of the roasting pan with a large piece of foil.
        • Place your turkey breast side up on a rack in the large pan covered with a foil and get ready for stuffing.
        • Start by stuffing the cavity of the turkey with the half cooked rice. You might have to hold the turkey up a little.
        • Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and stuff a hand full of rice underneath. Keep stuffing until you run out of rice mixture. You can also add a few slices of lemon.
        • Tuck the wing tips under the turkey, this keeps the tips from burning and also helps stabilize the turkey.
        • Now its time to sew up the opening underneath the chest of  the turkey (see picture below). Using a needle and 2 feet of thread, sew the skin loosely.

        how to stuff a turkey for roasting.

        • If your turkey has a band of skin near the cavity opening, you can tuck the legs into the band. If not, simply crisscross the legs and use some twine to tie the turkey legs together.
        • Add 2 cups of water to the pan.
        • Cover the turkey with a piece of foil on top tightly. That’s it! You are ready to let your oven do the rest of the work!

        How to Roast the Turkey:

        In general, a turkey with stuffing needs to cook for 15 minutes per pound of bird. But there is no way to be sure if it’s fully cooked  unless you use a thermometer inserted into the thickest part of the chest to check the temperature. The minimum internal temperature should be 165 F.

        • Move oven rack to lower third of oven and preheat over to 450 F.
        • Place the pan in the oven and cook for about 3 hours.
        • In last 45 minutes to an hour of cooking take the foil off to let the turkey brown.
        • Using a turkey baster, squeeze out some turkey broth from the bottom of the pan, and squirt all over the turkey. Do this step a few times while still cooking, after uncovering.
        • Remove from the oven and let cool at least 20-30 minutes before slicing.
        • Enjoy!

        YES, TO SAVING THE TURKEY DRIPPINGS: 

        After the turkey is finished cooking there will be juice at the bottom of your roasting pan. I reserve all of it for making turkey gravy. You can also boil the neck and giblet separately and use its broth for gravy as well! While this is optional, I do think that it will add lots of flavor to your gravy! 

        Roasted turkey with rice stuffing/ Christmas turkey dinner.

        Yield: 12 servings

        Roasted Turkey with Rice Stuffing

        rice stuffed roasted turkey

        Turkey Stuffed Rice roasted to juicy perfection.

        Prep Time 45 minutes
        Cook Time 3 hours 30 minutes
        Total Time 4 hours 15 minutes

        Ingredients

        • 1 13 pound turkey
        • 1 teaspoon salt
        • 1 Lemon- quartred 
        • 2 cups water

        For Rice Stuffing

        Instructions

          1. If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. 
          2. Remove the thawed turkey from the fridge 1 hour before roasting, wash, and pat dry with paper towels.
          3. Set aside and let it come to room temperature.

        Make the rice stuffing:

        1. In a large saucepan over medium heat, add butter and the sliced raw almonds and stir constantly until light brown.
        2. Add the rice, salt/spices and mix well.
        3. Add water and bring mixture to a boil.
        4. Reduce heat to medium low, cover the pot and simmer for about 10 minutes or until the rice is half way cooked. Set aside. 

        Stuff the turkey with rice stuffing:

        1. Move oven rack to lower third of oven and preheat over to 450 F.
        2. Cover the bottom of the roasting pan with a large piece of foil. 
        3. Place your turkey breast side up on a rack in the large pan and get ready for stuffing.
        4. Start by stuffing the cavity of the turkey with the half cooked rice. You might have to hold the turkey up a little. 
        5. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and stuff a hand full of rice underneath. Keep stuffing until you run out of rice mixture. You can also add a few slices of lemon. 
        6. tuck the wing tips under the turkey, this keeps the tips from burning and also helps stabilize the turkey.
        7. Now its time to sew up the opening underneath the chest of  the turkey. Using a needle and 2 feet of thread, sew the skin loosely.
        8. If your turkey has a band of skin near the cavity opening, you can tuck the legs into the band. If not, simply crisscross the legs and use some twine to tie the turkey legs together. 
        9. Add 2 cups of water to the pan. 
        10. Cover the turkey with a piece of foil on top tightly.


        Roast the turkey:

        1. Roast at 450 degrees F for about 15 minutes per pound, or until internal temperature (inserted on middle of breast) reaches about 165 degrees. 
        2. *** In last 45 minutes to an hour of cooking take the foil off to let the turkey brown.
        3. Using a turkey baster, squeeze out some turkey broth from the bottom of the pan, and squirt all over the turkey. Do this step a few times while still cooking, after uncovering. 
        4. Remove from the oven and let cool at least 20-30 minutes before slicing. 
        5. Reserve pan juice to make your gravy. 
        6. Enjoy! 

        You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for more great recipes!

        shish tawook or shish taouk recipe.

        Chicken Tawook

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

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

        How to Make Chicken Tawook:

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

        Lebanese recipe for shish taouk marinade.

        How to Cook Chicken Tawook: 

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

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

        Complete your Meal with these Amazing Lebanese Recipes: 

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

        Lebanese chicken tawook recipe.

        Yield: 6

        Chicken Tawook

        Chicken Tawook

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

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

        Ingredients

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

        Instructions

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

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

         

        Pumpkin Kibbeh Balls

        Pumpkin kibbeh recipe

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

        pumpkin kibbeh balls

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

        There you go!

        pumpkin kibbeh recipe air fryer

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

        How to Shape Pumpkin Kibbeh Balls

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

        How to make kibbeh

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

        How to make kibbeh

        • Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the pumpkin mixture is done. 

        pumpkin kibbeh recipe

        “This post may contain affiliate links.” 

        How to Store and Freeze Kibbeh

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

        What to serve with Pumpkin Kibbeh Balls

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

        More Lebanese Recipes?

        Lebanese Stuffed Cabbage Rolls

        Lebanese stuffed Zucchini

        Lebanese Chicken and Rice

        Bulgur Zucchini Pilaf 

        Yield: 10

        Pumpkin Kibbeh Balls

        Looking for pumpkin recipes, you will love this pumpkin kibbeh balls.
        Prep Time 1 hour
        Cook Time 20 minutes
        Total Time 1 hour 20 minutes

        Ingredients

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

        For Filling

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

        Instructions

          Prepare kibbeh filling:

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

        Prepare kibbeh mixture:

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

        Assemble the pumpkin kibbeh balls

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


        Fry the Kibbeh

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

        Notes

        Pumpkin Kibbeh Air fryer Option:

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

        If you love this Lebanese Pumpkin Kibbeh Balls recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you do make this recipe, then don’t forget to tag me on Instagram and hashtag #thesaltandsweetkitchen. 
        Lebanese pumpkin kibbeh recipe

        Pumpkin Kibbeh

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

        Lebanese pumpkin kibbeh recipe

         

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

        What is Pumpkin Kibbeh?

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

        What You Need to Make Pumpkin Kibbeh:

        (scroll down for quantities)

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

        How to Make Pumpkin Kibbeh:

        Step 1:

        Prepare kibbeh filling:

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

        Lebanese kibbeh filling

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

        kibbeh filling

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

        kibbeh filling

         
        Step 2:

        Prepare kibbeh mixture:

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

        pumpkin Kibbeh

         
        Step 3: 

        Assemble the kibbeh

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

        pumpkin kibbeh

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

        Lebanese pumpkin Kibbeh

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

        Pumpkin Kibbeh

        Lebanese pumpkin kibbeh

         

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

        lebanese pumpkin kibbeh

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

        Lebanese pumpkin kibbeh recipe

        More Lebanese Recipes?

        Lebanese Stuffed Cabbage Rolls

        Lebanese Chicken and Rice

        Lebanese Beef and Green Bean Stew

        Lebanese stuffed Zucchini

        Yield: 6

        Lebanese Pumpkin Kibbeh

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

        How to make Lebanese Pumpkin Kibbeh.

        Prep Time 30 minutes
        Cook Time 1 hour
        Total Time 1 hour 30 minutes

        Ingredients

        For Pumpkin Kibbeh

        • 1 small size pumpkin (1.5lb)- peeled and cut into 2 inch cubes (about 2 1/2 cups cooked and mashed)
        • 2 cups fine brown bulgur #1 
        • 1 teaspooon salt 
        • 1 teaspoon ground cinnamon
        • 1 teaspoon black pepper
        • 1 large onion- cut into 4 pieces
        • 1/2 cup fresh basil 
        • 1 tablespoon olive oil- for brushing 

        For Pumpkin Kibbeh Filling

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

        Instructions

          Prepare kibbeh filling:

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


        Prepare kibbeh mixture:

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


        Assemble the pumpkin kibbeh

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


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