shish tawook or shish taouk recipe.

Chicken Tawook

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

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

How to Make Chicken Tawook:

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

Lebanese recipe for shish taouk marinade.

How to Cook Chicken Tawook: 

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

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

Complete your Meal with these Amazing Lebanese Recipes: 

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

Lebanese chicken tawook recipe.

Chicken Tawook

Chicken Tawook

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

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

Ingredients

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

Instructions

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

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

 

Pumpkin Kibbeh Balls

Pumpkin kibbeh recipe

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

pumpkin kibbeh balls

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

There you go!

pumpkin kibbeh recipe air fryer

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

How to Shape Pumpkin Kibbeh Balls

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

How to make kibbeh

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

How to make kibbeh

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

pumpkin kibbeh recipe

“This post may contain affiliate links.” 

How to Store and Freeze Kibbeh

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

What to serve with Pumpkin Kibbeh Balls

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

More Lebanese Recipes?

Lebanese Stuffed Cabbage Rolls

Lebanese stuffed Zucchini

Lebanese Chicken and Rice

Bulgur Zucchini Pilaf 

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

Pumpkin Kibbeh Balls

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

Ingredients

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

For Filling

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

Instructions

    Prepare kibbeh filling:

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

Prepare kibbeh mixture:

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

Assemble the pumpkin kibbeh balls

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


Fry the Kibbeh

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

Notes

Pumpkin Kibbeh Air fryer Option:

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

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

Pumpkin Kibbeh

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

Lebanese pumpkin kibbeh recipe

 

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

What is Pumpkin Kibbeh?

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

What You Need to Make Pumpkin Kibbeh:

(scroll down for quantities)

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

How to Make Pumpkin Kibbeh:

Step 1:

Prepare kibbeh filling:

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

Lebanese kibbeh filling

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

kibbeh filling

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

kibbeh filling

 
Step 2:

Prepare kibbeh mixture:

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

pumpkin Kibbeh

 
Step 3: 

Assemble the kibbeh

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

pumpkin kibbeh

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

Lebanese pumpkin Kibbeh

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

Pumpkin Kibbeh

Lebanese pumpkin kibbeh

 

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

lebanese pumpkin kibbeh

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

Lebanese pumpkin kibbeh recipe

More Lebanese Recipes?

Lebanese Stuffed Cabbage Rolls

Lebanese Chicken and Rice

Lebanese Beef and Green Bean Stew

Lebanese stuffed Zucchini

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

Lebanese Pumpkin Kibbeh

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

How to make Lebanese Pumpkin Kibbeh.

Ingredients

For Pumpkin Kibbeh

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

For Pumpkin Kibbeh Filling

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

Instructions

    Prepare kibbeh filling:

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


Prepare kibbeh mixture:

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


Assemble the pumpkin kibbeh

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

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

Lebanese Beef and Green Bean Stew

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

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

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

green beans recipes

Ingredients for Lebanese Beef and Green Bean Stew

(Scroll below for full recipe)

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

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

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

Lebanese Beef and Green Bean Stew

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

Ingredients

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

Instructions

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

Notes

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

More Lebanese Stew Recipes You Might Like:

Lebanese Okra Stew

Beef Stew with Lima Beans

Beef Stew with Peas and Carrots ( Bazella w Riz)

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

 

Salmon Kabobs

Salmon Kabobs are delicious, healthy and so easy to make! These salmon skewers are so versatile, too, they can be either baked or grilled. But since we’re running out of nice summer weather, I’m going with the grill. 

Salmon Kabobs on the grill. One of my favorite salmon recipes.

These Salmon Skewers will take less than 30 minutes to make and you end up with moist, flaky and colorful salmon chunks. They are seasoned with lemon juice, spices, some olive oil and then grilled to perfection. 

Ingredients for Salmon Kabobs:

1 lb salmon fillets, cut into 1-1/2 inch cubes

16 (10-inch) bamboo skewers

1 green bell pepper 

1/4 large red onion

1 tsp salt 

1 tsp fresh ground black pepper

Ingredients for Marinade:

2 Tbsp olive oil

3 tbs fresh lemon juice

How to Make Grilled Salmon Skewers:

  1. Soak bamboo skewers for at least 1 hour to prevent them from catching fire.
  2. Preheat Grill to medium heat (about 350-375 F) and grease with non-stick grilling spray. 
  3. In a small bowl add lemon juice and olive oil and mix well. 
  4. Cut the salmon into 1 1/2 inch chunks. 
  5. Cut the pepper and the red onion into similar sized chunks.
  6. Skewer the salmon chunks, green pepper pieces and onion pieces into your skewers alternately. (I started with 2 pieces of onions, 2 pieces of pepper and then a salmon. Leave some room on both ends.
  7. Brush the skewers both sides  thoroughly with the lemon and olive oil mixture, sprinkle with salt and fresh ground black pepper. 
Salmon Kabobs on the grill. One of my favorite salmon recipes.
  1. Place on preheated grill, turning once, until the salmon is cooked through and the pepper and onion are softened. This will take between 8-10 minutes! Be on the look out, salmon cooks quick!
  2. Enjoy with your favorite salad.
Salmon Kabobs

Salmon Kabobs

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Salmon Skewers are delicious, healthy and so easy to make! Marinade with lemon juice, olive oil and some salt and pepper and you have moist, flaky and delicious kabobs!

Ingredients

Instructions

    1. Soak bamboo skewers at least 1 hour to prevent them from catching fire.
    2. Preheat Grill to medium heat (about 350-375 F) and grease with non-stick grilling spray. 
    3. In a small bowl add lemon juice and olive oil and mix well. 
    4. Cut the salmon into 1 1/2 inch chunks. 
    5. Cut the peppers and the red onion into similar sized chunks. 
    6. Skewer the salmon chunks, green pepper pieces and onion pieces into your skewers alternately. (I started with 2 pieces of onions, 2 pieces of pepper and then a salmon piece. Leave some room on both ends of your skewer. 
    7. Brush the skewers both sides thoroughly with the lemon and olive oil mixture, sprinkle with salt and fresh ground black pepper. 
    8. Place skewers on preheated grill, turning once, until the salmon is cooked through and the peppers and onions are softened a bit. This will take between 8-10 minutes! Be on the look out, salmon cooks quick!
    9. Enjoy with your favorite salad

YOU MAY ALSO LIKE:

The secret to tasty baked salmon is in the cook-time.  Avoid over-cooking so the fillets stay moist. Don't stay to far from the oven because salmon fillets tend to cook very quickly                    Beef Stew with Lima beans is a very popular Lebanese dish. This Lebanese beef stew with green Lima bean is a great one pot meal that is full of flavor.

Lebanese style stuffed zucchini or kousa mahshi.                Caprese Asparagus Salad is an amazing summer side dish, perfect with grilled salmon or grilled chicken. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

 

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

 
Bulgur Zuchini Pilaf is a simple Lebanese dish made with Bulgur, beef, onion and zucchini braised with tomato sauce.

Bulgur Zucchini Pilaf

Bulgur Zuchini Pilaf is a simple Lebanese dish made with bulgur, beef, onion and zucchini braised with tomato sauce. Bulgur Zucchini Pilaf is known as Burghul a Koosa (bulgur with zucchini) or Burghul a Banadoora (bulgur with tomato). Some people leave out the zucchini, but I like the different texture that zucchini adds to this dish.  

Bulgur Zucchini Pilaf is known as Burghul a Koosa (bulgur with zucchini) or Burghul a Banadoora (Bulgur with tomato).

There are two different kinds of bulgur: fine and coarse. When buying your bulgur, look closely at the packaging and you will find a number.  The lower the number, the more fine the bulgur grain. Number 1 being the most fine (least coarse) kind of bulgur that is usually used in Tabouli Salad and Kibbeh. Number 2, 3 and 4 are more coarse. You can use any coarse kind of bulgur for this recipe, but I personally prefer 3 or 4. The more coarse the better!

Bulgur Zuchini Pilaf is a simple Lebanese dish made with Bulgur, beef, onion and zucchini braised with tomato sauce.

bulgur pilaf/ bulgur recipes healthy.

Bulgur Zucchini Pilaf

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Bulgur Zuchini Pilaf is a simple Lebanese dish made with bulgur, beef, onion and zucchini braised with tomato sauce.

Ingredients

  • 1/2 pound beef- cut into very small pieces
  • 1 large zucchini, about 2 cups chopped into cubes
  • 2 tablespoons olive oil
  • 1 cup coarse bulgur
  • 1 large onion, diced 
  • 1 1/2 cup water
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon 
  • 2-3 tomatoes- diced
  • 1 tsp salt
  • 1 tbsp tomato paste

Instructions

  1. In a medium sized pot, over medium-high heat, add olive oil and add the onion. Saute for about 10 min until onions are wilted by not browned.
  2. Add beef, salt and spices and mix well with onions, cook for 5 minutes.
  3. Add Zucchini cubes and top with water, just enough to cover the ingredients, which is about 11/2 cups.
  4. Cover the pot and let Zucchini and beef cook for additional 15 minutes.
  5. Add bulgur, diced tomatoes and tomato paste and give it a quick stir. Bring mixture to boil.
  6. Reduce heat to medium low, cover the pot and simmer 15 min. 
  7. Serve with pickles and a salad and enjoy!

If you’ve tried this healthy Lebanese Bulgur Zucchini Pilaf 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

Looking for More Lebanese Recipes? Here are some!

Lebanese Stuffed Cabbage Rolls

Lebanese Lentil soup with vegetables

Lahm bi Ajeen- Lebanese Meat Pies

Lebanese Chicken and Rice

Tabbouleh Salad Recipe

Air-Fried Falafel are crispy on the outside, soft on the inside, and packed with flavor. Stuff them in pita bread with tomatoes, parsley and a drizzle of Tahini sauce dressing and there you have it;  a vegan, healthy, easy to make meal! 

Air-Fried Falafel

Air-Fried Falafel are crispy on the outside, soft on the inside, and packed with flavor. Stuff them in pita bread with tomatoes, parsley and a drizzle of Tahini dressing and there you have it;  a vegan, healthy, easy to make meal! 

Air-Fried Falafel are crispy on the outside, soft on the inside, and packed with flavor. Stuff them in pita bread with tomatoes, parsley and a drizzle of Tahini sauce dressing and there you have it;  a vegan, healthy, easy to make meal! 

Falafel is a popular Lebanese street food, that is traditionally cooked deep-fried. I always avoided making Falafel because I like to stay light on fried food. Not anymore! Now that I own a sweet air fryer, which by the way was one the best additions to my kitchen.

Air fryer falafel recipe. #veganfalafel

What You Need to Make Air-Fried Falafel:

Falafel air fryer recipe. veganfalafel

Air-Fried Falafel

Yield: 30 Falafel Balls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Air-Fried Falafel are crispy on the outside, soft on the inside, and packed with flavor. A great vegan, healthy, easy to make meal! 

Ingredients

  • 2 cups dried chickpeas, soaked overnight
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 cup parsley leaves, chopped
  • 2 tsp. cumin powder
  • 1 tsp. ground black pepper
  • 1 1/2 tsp. sea salt
  • 1 tbsp corn starch 
  • olive oil cooking spray

Instructions

Crispy Falafel

    1. Place chickpeas in a large bowl and cover with at least 2 inches water. Soak overnight. When the chickpeas are soaked, drain the water and pat them dry with a paper towel.
    2. Place the uncooked, soaked chickpeas and all the remaining ingredients into a food processor and pulse until the chickpeas are finely minced. The mixture will have a coarse texture.
    3. Rest this mixture at least an hour in the fridge to allow it to firm up. This step will make shaping the falafel balls much easier.
    4. Preheat air fryer to 380°F.
    5. Scoop one heaping table spoon of the mixture, and using your hands or cookie scoop, shape the falafel mixture into a golf ball shaped ball. how to make falafel baked
    6. Arrange the falafel balls in a single layer in your air fryer basket and spray them with olive oil spray.
    7. Air-fry the falafel balls for about 15 minutes, flipping over half way through.
    8. Repeat this process for the rest of the mixture.
    9. Enjoy!

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

Red Lentil Mujadara is comforting, simple, and easy to throw together. It’s my go-to meal when I want something vegan, healthy and quick to make! So this Red lentils Mujadara  is a perfect meal idea for weeknights, or whenever you’re in a hurry to get a meal on the table. 

Red Lentil Mujadara

Red Lentil Mujadara is a simple comfort food that is easy to throw together. It’s my go-to meal when I want something vegan, healthy and quick to make! So, this Red lentil Mujadara recipe is a perfect meal idea for weeknights, or whenever you’re in a hurry to get a meal on the table. 

Red Lentil Mujadara is comforting, simple, and easy to throw together. It’s my go-to meal when I want something vegan, healthy and quick to make! So this Red lentils Mujadara  is a perfect meal idea for weeknights, or whenever you’re in a hurry to get a meal on the table. 

Whether you are a fan of traditional Lebanese Mujadara or not, you should try this Mujadara twist with red lentils! Just keep in mind that the lovely orange color of red lentils will fade a little after cooking and that it cooks much faster than brown lentils. 

Red Lentil Mujadara is comforting, simple, and easy to throw together. It’s my go-to meal when I want something vegan, healthy and quick to make! So this Red lentils Mujadara  is a perfect meal idea for weeknights, or whenever you’re in a hurry to get a meal on the table. 

Red Lentil Mujadara Recipe- vegan, quick, easy to make and loaded with Mediterranean flavors.

Red Lentil Mujadara

Yield: 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Red Lentil Mujadara Recipe- vegan, quick, easy to make and loaded with Mediterranean flavors.

Ingredients

Instructions

    1. Wash and drain your rice and lentils and set aside.
    2. In large non-stick skillet over medium-high heat, heat olive oil for a few minutes.
    3. Add onions and stir well to coat all pieces with oil.
    4. Stir frequently until onions are caramelized, crisp at the edges and starting to turn golden brown - about 10 minutes. 
    5. Add Red lentils and rice and stir well with onions.
    6. Add warm water, cover the pot and bring mixture to a boil.
    7. Reduce heat to low, keep pot covered, and cook until the water is absorbed and the rice and lentils are both cooked through - about 15 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
    8. Transfer Red Lentil Mujadara to serving plates immediately while still hot.
    9. Serve hot, warm or at room temperature with your favorite salad and pita bread.
    10. Enjoy!
If you’ve tried this healthy Lebanese Red Lentil Mujadara recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried 🙂 

Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic - "Yakhni". Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

Lebanese Okra Stew

Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic – “Yakhni”. Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic - "Yakhni". Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

What you Need to Make Lebanese Okra Stew: 

  • Beef
  • Frozen baby okra
  • Olive oil
  • Garlic cloves
  • Onion
  • Ground all spice
  • ground cinnamon
  • Ground black pepper
  • Tomato paste
  • Ripe tomatoes
  • Pomegranate Molasses or lemon juice

Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic - "Yakhni". Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

For more similar Lebanese Stews:

Beef Stew with Lima Beans

Beef Stew with peas and carrots ( Bazella W Riz)

Lebanese Beef and Green Bean Stew

Lebanese Okra Stew

Yield: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This Lebanese okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

Ingredients

  • 1 lb frozen baby okra
  • 1 lb beef (cut into 1 inch cubes)- I use beef sirlion
  • 3 tablespoons olive oil
  • 3 garlic cloves- cut into round pieces
  • 1 small onion- finely chopped
  • 1 tsp ground all spice
  • 2 tbsp tomato paste
  • 1 tsp ground black pepper
  • 1 teaspoon ground cinnamon
  • 2 ripe tomatoes- diced
  • 1 tbsp molasses pomegranate- If available or lemon juice 

Instructions

  1. In a medium sized non-stick pot over medium-high heat, heat the the olive oil, then add the onions, salt and garlic. Cook for about 5 minutes or until onion is wilted but not browned.
  2. Add beef and spices. Mix well with the onion and garlic mixture. Cook for additional 10 minutes, mixing frequently.
  3. Add 3 cups of water and bring water to a boil.
  4. Lower heat to medium, cover the pot and simmer for additional 20 minutes.
  5. Add the okra, tomato paste, fresh diced tomatoes. Mix well to incorporate everything together. Simmer for 15 minutes until sauce thickens.
  6. Serve over Lebanese rice and enjoy!

Notes

  • You can substitute pomegranate molasses with 2 table spoons of lemon juice.
  • I use a food processor to dice my tomatoes- I keep pulsing until I get a more sauce like texture.
  • You can use beef stew chunks instead of beef sirloin, but just keep in mind that beef stew takes more time to cook.

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

 

 

Chicken spinach fettuccine Alfredoooooo! I've got you covered if you are looking for a healthier version of the classic Alfredo sauce.  In this chicken spinach fettuccine Alfredo I ditch the heavy cream altogether and use low-fat milk for sauce instead. 

Chicken Spinach Fettuccine Alfredo

Chicken spinach fettuccine Alfredoooooo! I’ve got you covered if you are looking for a healthier version of the classic Alfredo sauce.  In this chicken spinach fettuccine Alfredo recipe I ditch the heavy cream altogether and use low-fat milk for the sauce instead. 

Why I love this recipe?

Creamy? Check. Hearty and filling? Check. Something green? Check. My kids will eat it? Check. Ready in less than 30 mins? Check.

Chicken spinach fettuccine Alfredoooooo! I've got you covered if you are looking for a healthier version of the classic Alfredo sauce.  In this chicken spinach fettuccine Alfredo I ditch the heavy cream altogether and use low-fat milk for sauce instead. 

 

Chicken spinach fettuccine Alfredoooooo! I’ve got you covered if you are looking for a healthier version of the classic Alfredo sauce. In this chicken spinach fettuccine Alfredo I ditch the heavy cream altogether and use low-fat milk for sauce instead.

Chicken Spinach Fettuccine Alfredo

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A quick and healthier version of the classic Alfredo sauce.

Ingredients

  • 8 oz fettuccine noodles (uncooked)
  • 3 skinless, boneless chicken breasts, cut into strips (about 1 lb)
  • 1/2 tbs ground nutmeg
  • 1 tbs ground ginger
  • salt to taste
  • 1/2 tbs ground white pepper
  • 3 tbsp all purpose flour
  • 3 cups low-fat milk- 2%
  • 1/2 tbsp butter
  • 2 tbsp olive oil
  • 1 cup shredded mozzarella cheese
  • 2 cup fresh spinach leaves (I used baby spinach)
  • 1 cup fresh mushrooms- sliced

Instructions

    1. Cook and drain the fettuccine according to the package directions, drain and set aside.
    2. In a large skillet on medium heat, add olive oil, chicken, salt and the spices, stirring occasionally until fully cooked, this will take about 12 mins.
    3. Add mushroom slices, stir well and cook for another 5 mins
    4. While Chicken is cooking, in sauce pan over medium high heat add milk and flour and a pinch of salt. whisking constantly to work out any lumps.
    5. Cook for about 7 minutes, whisking frequently until you bring the mixture to a boil and until mixtures thickens- The stirring process will avoid the mixture from sticking to the bottom of pot.
    6. Reduce heat to low.
    7. Stir in mozzarella cheese, butter, cooked chicken mixture, and spinach into the sauce. Stir until cheese has melted.
    8. Remove sauce pan from heat.
    9. Taste the sauce and add salt as necessary.
    10. Add cooked Fettuccine to sauce and stir until the sauce evenly coats the noodles.
    11. Serve hot and enjoy!

Notes

  • You can ditch the butter if you want to lighten this recipe up even more.
  • You can leave out the protein to make this recipe vegetarian.

Looking for more pasta recipes? Here are some>

1. Pasta with Chicken and White Sauce Casserole

2. Pesto Spaghetti with Chicken Meatballs

This shrimp, rice and peas recipe is one of my family's favorites. It is packed full of flavor and cooked all in ONE PAN in under 30 minutes.

Shrimp, Rice and Peas

This shrimp, rice and peas recipe is one of my family’s favorites. It is packed full of flavor and cooked all in ONE PAN in under 30 minutes. I used medium grain rice, but you can even speed things up and make it with Basmati rice if you’d like. Basmati rice takes less time to cook.

This shrimp, rice and peas recipe is one of my family's favorites. It is packed full of flavor and cooked all in ONE PAN in under 30 minutes.

I always prefer to use fresh peeled and deveined shrimp, but frozen shrimp works just fine! if you decide to use frozen shrimp, Just make sure to thaw the shrimp as directed on the package (usually overnight in the refrigerator in a colander with a bowl underneath; or more quickly in a colander under running cold water).

Ingredients:

  1.  1 pound shrimp (peeled and deveined)
  2. 1 cup medium-grain rice 
  3. 2 cups warm water
  4. 1 tablespoon butter
  5. 1/2 cup frozen peas
  6. 1 lemon– squeezed
  7. 1 garlic clover– crushed
  8.  Salt – to taste
  9. 2 teaspoons olive oil
  10. 1 tsp black pepper

Instructions:

  1. Soak the rice with plenty of water for at 20 minutes which helps speed up the cooking time – Optional.
  2. In a medium sized bowl, add shrimp, garlic, lemon juice, black pepper, a pinch of salt, olive oil and mix well.
  3. Heat a large skillet over medium-high heat. 
  4. Add a single layer of  marinated shrimp and let it cook for about 2 minutes on each side or until each side turns pink. Transfer shrimp to a small plate and set aside. Shrimp cooks very quickly!
  5. In the same skillet, add butter and rice (fully drained), peas and water. When it starts boiling, cover and lower the heat to low.
  6. Cook for about 20 minutes or until rice is fully cooked and has absorbed all the water.
  7. Add the cooked shrimp to the cooked rice and toss gently.
  8. Serve and enjoy!

Here is another shrimp dish recipe!

 

This shrimp, rice and peas recipe is one of my family's favorites. It is packed full of flavor and cooked all in ONE PAN in under 30 minutes.

Kafta Kabob recipe Lebanese or Kofta recipe. #kefta

Kafta Kabob

What is Kafta Kabob?

Kafta Kabob (or Kofta) is a Lebanese kebob made with a mix of spiced ground beef, parsley and onions, threaded onto skewers and cooked to perfection. Kafta is a very popular Middle Eastern dish.

Kafta Kabob is an easy and quick dinner that can  be baked in the oven or cooked in a skillet pan on top of the stove. Mince your parsley and onion using a food processor or by hand, blend it with ground beef, salt and spices, that’s it!  Kafta can be prepared ahead of time and stored raw in the freezer for future use- for up to 2 months. 

 

Kafta Kabob recipe Lebanese or Kofta recipe. #kefta 

There is nothing more satisfying than a delicious meal that’s also super easy to prepare. If you have kids, you will know exactly what I mean. One kid likes this, and the other likes that and the battle doesn’t end. That’s why I love making these kafta kabobs, they make everyone happy with little effort. 

Kafta Kabob recipe Lebanese or Kofta recipe. #kefta

Kafta Kabob

Yield: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Lebanese kafta kabob made with ground beef, onions, parsley, and spices. A low carb, healthy and easy to make meal!

Ingredients

  • 1 lb of ground beef (5% fat)
  • 1 large onions- diced
  • 1 parsley bunch- stems removed (about 1.5 cups parsley leaves)
  • 1 tbsp All Spice
  • 2 tbsp cinnamon
  • 1 tbsp black pepper
  • 1 tbsp salt (or to taste)

Instructions

    1. Soak 8 wooden skewers in water for about 30 minutes to 1 hour.
    2. In your food processor, add parsley, onion, salt and pulse until finely minced.
    3. In a large bowl, add beef, spices, and the minced onions and parsley mixture – Mix by hand until incorporated.
    4. Take a small handful of the mixture, and mold it around the wooden skewer. Repeat for the rest of the mixture.
    5. Pre heat the grill to 350° F.
    6. Spray your grill with grilling/cooking spray, and place on the grill for 6-8 minutes on each side or until cooked through.
    7. Serve immediately with Hummus as a side, and you will have a delicious, low-carb meal !

DID YOU MAKE THIS RECIPE?

If you love this recipe as much as I do, be sure to rate it and give a review or share it on Instagram and tag @TheSaltandSweetKitchen

 
Lebanese Stuffed cabbage rolls is a dish made out of blanched cabbage leaves stuffed with seasoned ground beef, tomatoes and rice; simmered in a rich tomato sauce and garlic cloves.

Lebanese Stuffed Cabbage Rolls

Lebanese Stuffed Cabbage Rolls is a dish made with blanched cabbage leaves, stuffed with seasoned ground beef, tomatoes and rice; Simmered in a rich tomato sauce and topped with garlic cloves. If you love my Lebanese Stuffed Zucchini Recipe, you should try these Stuffed Cabbage Rolls. The recipe uses the same stuffing, but with cabbage leaves instead.

Lebanese Stuffed cabbage rolls is a dish made out of blanched cabbage leaves stuffed with seasoned ground beef, tomatoes and rice; simmered in a rich tomato sauce and garlic cloves.

OK, I have to admit… My mom in law makes the best Lebanese Stuffed Cabbage Rolls in the world! This has always been my favorite recipe. And here, I confidently share with you my mother in law’s my recipe for stuffed cabbage rolls! In Arabic, we call this recipe Mihsheh Malfouf , which translates stuffed cabbage in English.

Can I Make Vegetarian Lebanese Stuffed Cabbage Rolls: 

You can easily make these stuffed cabbage rolls vegetarian by substituting the ground beef for a parsley, tomato, mint and onion mixture. It’s the same stuffing I use for my Vegetarian Stuffed Grape Leaves and Vegetarian Stuffed Swiss Chard Rolls.

More Lebanese Recipes

Vegan Stuffed Swiss Chard Rolls

Lahm bi Ajeen- Lebanese Meat Pies

Vegetarian Stuffed Grape Leaves 

Spinach Pies

Red Lentil Mujadara

Lebanese Stuffed cabbage rolls is a dish made out of blanched cabbage leaves stuffed with seasoned ground beef, tomatoes and rice; simmered in a rich tomato sauce and garlic cloves.

Lebanese Stuffed Cabbage Rolls

Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes

This authentic Lebanese Stuffed cabbage rolls is a dish made with blanched cabbage leaves, stuffed with seasoned ground beef, tomatoes and rice; simmered in a rich tomato sauce and garlic cloves.A comfort food classic that's hearty, delicious and simple to make

Ingredients

Non- Stuffing Ingredients

  • 1 small green cabbage (pick one with tender leaves)
  • 1 tbsp salt
  • water- for blanching cabbage leaves

Stuffing Ingredients

  • 1 pound lean ground  beef- I use 90 % lean
  • 1 tbsp ground cinnamon
  • 1 tsp salt
  • 1 tsp ground all spice
  • 1 tsp ground black pepper
  • 2 tbsp butter, softened
  • 1 cup medium grain rice- soaked, rinsed and drained 
  • 4 ripe tomatoes- Diced

Instructions

    To prepare cabbage for wrapping:

  1. Cut the cabbage in half and remove about 25 cabbage leaves. Choose tender leaves to make wrapping easier.
  2. Blanch the cabbage leaves in boiling salted water for about 8 mins or until tender, but not too soft.
  3. Drain in a colander and  set aside.

To make the stuffing:

  1. In a large mixing bowl, add all the stuffing ingredients (ground beef, rice, salt, spices, butter, and diced tomatoes).
  2. Mix thoroughly until fully combined.

The Cabbage Rolling Process:

  1. Lay each cabbage leaf on a smooth surface. ( I use a cutting board)
  2. Add about 1-2 tablespoons of stuffing to each leaf, depending on the size.
  3. Spread the stuffing across the leaf leaving 1/2 an inch of space on both edges.
  4. Roll the cabbage leaf around the meat mixture, leaving both edges of the roll open.
  5. Place the roll in a large greased pot.
  6. Repeat with remaining meat mixture and cabbage leaves.

Getting rolls ready for cooking:

  1. Add garlic gloves on top of the rolled cabbages. ( You can cut garlic cloves in half or make them into thinner slices)
  2. Add water, just enough to cover the cabbage rolls.
  3. Thin tomato paste in 1/2 cup of warm water or add one small can of tomato sauce and top it to cover all the cabbage rolls.
  4. sprinkle little bit of salt.
  5. Cover the pot and cook over medium-high heat.
  6. Bring it to a boil, reduce heat to low and let it simmer for about 45-55 mins or until cabbage is tender and meat is cooked through.
  7. Serve with fresh squeezed lemon juice and enjoy.

Lebanese Stuffed cabbage rolls is a dish made out of blanched cabbage leaves stuffed with seasoned ground beef, tomatoes and rice; simmered in a rich tomato sauce and garlic cloves.

If you’ve tried this healthy Lebanese Stuffed Cabbage Rolls 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

 

Beef Stew with Lima beans is a very popular Lebanese dish. This Lebanese beef stew with green Lima bean is a great one pot meal that is full of flavor.

Beef Stew with Lima Beans

Beef Stew with Lima Beans is a very popular Lebanese dish. This Lebanese beef stew with green Lima bean is a great one pot meal that is full of flavor. It is made with simple ingredients and requires minimal prep which make it perfect for a family weeknight meal. I use frozen baby Lima beans in this recipe because they cook quickly and taste great when simmered with a light tomato sauce. 

Beef Stew with Lima beans is a very popular Lebanese dish. This Lebanese beef stew with green Lima bean is a great one pot meal that is full of flavor. It is made with simple ingredients and requires minimal prep which make it perfect for a family weeknight meal. I use frozen baby Lima beans in this recipe because they cook quickly and taste great when simmered with a light tomato sauce. 

Beef Stew with Lima Beans

Lima beans are among my favorite beans to cook  because of the little time they take to cook! No presoaking needed, these frozen lima beans are cooked to perfection in less than 25 minutes. This beef stew with lima beans is usually served over this amazing Lebanese vermicelli rice, but can also be enjoyed as it is. 

Similar Lebanese Recipes:

Lebanese Okra Stew

Beef Stew with peas and carrots ( Bazella W Riz)

Lebanese Beef and Green Bean Stew

Bulgur Zucchini Pilaf

Lebanese Chicken and Rice

If you are looking for Lebanese stew recipes, you will love this lima bean stew Lebanese style!

Beef Stew with Lima beans is a very popular Lebanese dish. This Lebanese beef stew with green Lima bean is a great one pot meal that is full of flavor. It is made with simple ingredients and requires minimal prep which make it perfect for a family weeknight meal. I use frozen baby Lima beans in this recipe because they cook quickly and taste great when simmered with a light tomato sauce. 

Beef Stew with Lima Beans

Yield: 3-4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This Lebanese beef stew with green Lima bean is a great one pot meal that is full of flavor.

Ingredients

  • 1/2 lb sirlion steaks - cut into bite size cubes.
  • 2 tbsp vegetable/olive oil
  • 1 lb frozen Lima beans bag
  • 2 tbsp tomato paste
  • 4 cups water
  • 2 large ripe tomatoes- diced
  • 1 large onion - diced
  • 4 garlic cloves - diced or cut into thin pieces
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper

Instructions

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

Mujadara is a traditional Lebanese/Middle Eastern dish. Mujadara is served in different forms, and goes by different names depending on which part of the Middle East you are. Here’s a list some of these different names: mujaddara, mjadarah, majadra, mejadra, moujadara, mudardara, and megadarra. Pretty cool names 🙂

If you are looking for Lebanese recipes, you will vegan Lebanese Mujadara recipe.

What is Mujadara?

Mujadara is vegan dish made with four ingredients: Lentils, rice, onions and olive oil; all cooked together and topped with a layer of caramelized onions.  Growing up, I never really appreciated Mujadara, but thankfully I have smarter taste buds these days. 

If you are looking for vegan lentil recipes, you will love this Lebanese Mujadara.

Caramelized Onions for Mujadara Recipe:

Mujadara takes lots of onions, that’s where all the flavor comes in. You will chop the majority (about 3) of the onions into thin pieces and cook them with the lentils and rice and you’ll slice one large onion into wedges and caramelize it to serve on top of the mujadara. The caramelized onions on top are optional. 

How To Make Mujadara:

  • In the large non-stick pan heat two tablespoons of olive oil on medium heat for a few minutes. You know your oil is ready when you add a piece of onion and it sizzles on contact. Add 1 large wedged onion and fry until golden brown and caramelized mixing frequently for about 15 minutes.  Transfer to a plate and set aside to serve on top of mujadara later. 

  • In the same pan, heat the rest of the olive oil on medium heat and fry 3 large thinly chopped onions until golden brown, about 10-15 minutes.

 

  • Add rinsed lentils, salt and about 5 cups of water. Bring the water to a boil, then reduce the heat to medium-low, cover and simmer until the lentils are tender – This will take about 20 minutes, and most the water will get absorbed by the lentils or boil off
  • Now add the rinsed rice and another 2 cups of warm water. Bring mixture back to boil, cover the pot and simmer until the water is absorbed and the rice and lentils are both cooked through – this will take about 20 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
  • Taste and adjust salt. 
  • Transfer Mujadara to serving plates immediately while still hot.
  • Top each plate with caramelized onions if you’d like. 
  • Serve hot, warm or at room temperature with your favorite salad and pita bread.
  • Enjoy!

If you are looking for meatless meals and meatless dinners, you will love this easy rice and lentil mujadara recipe.

Fattoush Salad

Tabbouleh Salad Recipe

Homemade Yogurt 

Mujadara

Mujadara

Yield: 4 plates
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

With this four ingredients recipe: Lentils, rice, onions and olive oil; you can make a very simple and healthy vegan meal. Mujadara!

Ingredients

Instructions

    1. In the large non-stick pan heat two tablespoons olive oil on medium-high heat for a few minutes. You know your oil is ready when you add a piece of onion and it sizzles on contact. Add the 1 large wedged chopped onion and fry until golden brown and caramelized mixing frequently, about 15 minutes.  Transfer to a plate and set aside to serve on top of mujadara later. 
    2. In the same pan, heat another two tablespoons of olive oil on medium heat and fry 3 thinly chopped onions until golden brown, about 10-15 minutes.
    3. Add rinsed lentils, salt and about 5 cups of water. Bring mixture to a boil, then reduce the heat to medium-low, cover and simmer until the lentils are tender – This will take about 20 minutes, and most the water will get absorbed. 
    4. Now add the rinsed rice and another 2 cups of warm water. Bring mixture back to boil, cover the pot and simmer until the water is absorbed and the rice and lentils are both cooked through – this will take about 20 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
    5. Taste and adjust salt. 
    6. Transfer Mujadara to serving plates immediately while still hot.
    7. Top each plate with caramelized onions if you’d like. 
    8. Serve hot, warm or at room temperature with your favorite salad and pita bread.
    9. Enjoy!

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

Similar Traditional Lebanese Recipes: 

Green beans with tomatoes or Loubia B'Zeit, is a very popular Middle Eastern side dish. In this dish,  green beans and ripe tomato sauce are braised in olive oil and tomato sauce with onions and garlic until tender How to make authentic Lebananese Tabouli salad recipe (or Tabbouleh salad) – this Tabouli recipe is full of flavor, vegan, and easy to prepare!Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

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