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
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
This Lebanese okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices.
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 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 Alfredo
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A quick and healthier version of the classic Alfredo sauce.
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.
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).
1 pound shrimp (peeled and deveined)
1 cup medium-grain rice
2 cups warm water
1 tablespoon butter
1/2 cup frozen peas
1 lemon– squeezed
1 garlic clover– crushed
Salt – to taste
2 teaspoons olive oil
1 tsp black pepper
Soak the rice with plenty of water for at 20 minutes which helps speed up the cooking time – Optional.
In a medium sized bowl, add shrimp, garlic, lemon juice, black pepper, a pinch of salt, olive oil and mix well.
Heat a large skillet over medium-high heat.
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!
In the same skillet, add butter and rice (fully drained), peas and water. When it starts boiling, cover and lower the heat to low.
Cook for about 20 minutes or until rice is fully cooked and has absorbed all the water.
Add the cooked shrimp to the cooked rice and toss gently.
Now that the weather is finally starting to brighten up and grilling season is here, I wanted to share my Kafta Kabob recipe, which my family and I enjoy in the summer days. Kafta Kabob can also be just as enjoyable either baked in the oven or even cooked in a skillet pan on top of the stove.
Kafta is a mix of spiced ground beef, parsley and onions. Preparing Kafta is very easy, all you need to do is mince the parsley and onion using a food processor or by hand and mix it very well with the spiced beef.
I usually make a bunch and freeze some for future use.
Prep Time: 20 mins Cook Time: 20 mins Yield: 10 skewers
1 lb of ground beef (5% fat)
2 large onions
1 parsley bunch (with stems removed)
2 tbsp All Spice
2 tbsp cinnamon
1 tbsp black pepper
1 tbsp o salt (or to taste)
Add parsley and onion to a food processor and mix very well until finely minced.
In a large bowl, add meat, spices, and the already minced onions and parsley – Mix until incorporated.
Take a small handful of the mixture, and form into an oblong shape. Repeat for the rest of the mixture.
Thread the skewer through the oblong shaped kafta and place on a tray.
Once you’ve done them all – place in the fridge for 30 minutes. This step will avoid the kabobs from falling apart.
Heat the grill to 350° F.
Spray your kebabs with cooking spray, and place on the grill for 10 minutes on each side or until cooked through.
Add Hummus as a side, and you will have a delicious, low-carb meal !
OK, I have to admit… My mom in law makes the best 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. ?
Stuffed cabbage rolls is dish made out of cooked cabbage leaves stuffed with seasoned ground beef, tomatoes and rice; simmered in a rich tomato sauce and garlic gloves.
Non Stuffing Ingredients:
1 small green cabbage ( pick one with tender leaves)
About 10 garlic cloves
1 pound lean ground beef
1 cup medium grain rice
salt to taste (about 1 tsp)
1/2 tsp ground all spice
1/2 tsp ground cinnamon
1 tsp black pepper
4 tbsp butter, softened
4 ripe tomatoes (Finely diced or blended in food processor)
To prepare cabbage for wrapping:
Cut the cabbage in half and remove about 25 cabbage leaves. Choose tender leaves to make wrapping easier.
Blanch the cabbage leaves in boiling salted water for about 5 mins or until tender but not too soft.
Drain in a colander and set aside.
To make the stuffing:
In a large mixing bowl, add all the stuffing ingredients
Mix thoroughly until fully combined (I do this by hand)
The cabbage rolling process:
spread each cabbage leaf on a smooth surface ( I use a cutting board)
Add about one tablespoon of stuffing to each leaf
Spread the stuffing across the leaf leaving 1/2 an inch of space on both edges
Roll the stuffed leaf forward towards the stuffing, leaving both edges of the roll open.
Place the roll in a large greased pot
Repeat the process for the remaining cabbage leaves
Getting rolls ready for cooking:
Add garlic gloves on top of the rolled cabbages ( You can cut garlic gloves in half)
Add water, just enough to cover the cabbage rolls
Thin 3 tbsp tomato paste thinned in one cup of water
Add 1 tsp salt
Cover the pot and place over medium heat
When water comes to a boil, reduce heat to low and let it simmer for 45 mins.
Beef stew with lima beans is a dish that is very easy prepare. I use frozen baby lima beans in this recipe because they cook quickly and taste great with tomato sauce and beef stew. Frozen lima bean bags can be found at your local grocery store.
Preparing beef stew is easy, but can be time-consuming if you want the beef to come out tender. I boil the beef stew for about one hour.
Mujadara is a very traditional Lebanese/Middle Eastern dish, cooked and spelled differently, depending on which part of the Middle East you are. Let’s list some of these different names: mujaddara, mjadarah, majadra, mejadra, moujadara, mudardara, and megadarra. Pretty cool names 🙂
I could not come up with an English translation for Mujadara. Some people have translated it by listing the main ingredients, but that does not do this dish justice!
With this four ingredients recipe: Lentils, rice, onions and salt; you can make a very simple and healthy vegan meal. Growing up, I never really appreciated Mujadara, but thankfully I have smarter taste buds these days.
Now let’s get to the point. How do you make Mujarada?
Yield: 3 plates
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour10 minutes
With this four ingredients recipe: Lentils, rice, onions and salt; you can make a very simple and healthy vegan meal. Mujadara!
In large non-stick skillet over medium-high heat, heat olive oil for a few minutes. You know your oil is ready when you add a piece of onion and it sizzles on contact.
Add onions and stir well to coat all pieces with oil.
Stir frequently until onions are caramelized, crisp at the edges and starting to turn deep golden brown - about 15 minutes. Don't be scared if you see onions turning brown because that's where all the flavor come in!
Transfer caramelized onions to a different plate and set aside.
In the same skillet you used for onions, over high heat add lentils and warm 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 25- 30 minutes.
Add rice and the cooked onions to the lentils. Stir well.
Cover the pot and bring mixture back to a boil.
Reduce heat to low, keep pot cover, and cook until the water is absorbed and the rice and lentils are both cooked through - about 30 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
Transfer Mujadara to serving plates immediately while still hot.
Serve hot, warm or at room temperature with your favorite salad and pita bread.
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 🙂
If you are looking for a simple one-pan baked meal, check out this lemon garlic chicken with potatoes and onions recipe. For this recipe, I cut potatoes and onions in wedges and I use chicken thighs and legs without removing the skin. Sometimes I replace wedged potatoes with baby red or golden potatoes.
Serves: 4 people Prep Time: 10 min Baking Time: 1:10 mins
8 pieces chicken with skin on – I use 2 thighs and 6 legs
3 tsp Salt
4 large potatoes, cut into thin wedges – I leave 2 with skin on and 2 peeled
kibbeh is made of ground beef, combined with bulgur, pureed onions and a mix of spices and basil. Many people in Lebanon like to eat raw kibbeh or kibbeh nayeh. My family and I are not big fans of raw kibbeh, so I make this kibbeh bl sineyeh recipe which is a baked version of kibbeh nayeh and serve it with salad and yogurt.
Kibbeh bl sineyeh is made out of a layer of cooked ground beef and pine nuts spread between two layers of fine kibbeh. The ground beef needs to be thoroughly minced. In the meat department at your local market, ask for kibbeh ground beef or double minced lean beef.
First start by soak the extra fine bulgur in water for half an hour and let it drain very well. The bulgur needs to be very dry when used, so it is better to plan on soaking it and letting it dry ahead of time. Give yourself at least a few hours to let the bulgur fully dry, alternatively soak and dry the night before.
Next, get your pine nuts ready. In a small frying pan over low heat and add 3 tbs olive oil and the pine nuts. Fry until golden, constantly stirring to avoid burning on one side. And set aside.
To make the kibbeh filling:
Heat 3 tbsp of oil in a frying pan over medium heat and add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins).
Add the ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of meat.
Cook until meat is browned, then decrease heat to low and let cook for another 10 mins.
Add fried pine nuts to the meat mixture, the walnuts and pomegranate molasses and mix well. cook for additional 5 minutes.
Set the meat filling aside.
To make the kibbeh:
In a food processor, add the onion, basil and salt and spices and process until pureed.
Add the kibbeh ground beef a little bit at a time- continue processing until meat is blended well with onions.
Add dried bulgur a little bit at a time and process very well until you have a smooth emulsified paste.
To prepare Kibbeh for baking:
Pre-heat oven to 350 F.
Lightly spray 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.
Add a layer of the prepared filling mixture- spread it across the kibbeh layer and press it down with a spoon.
Add the last and top layer of the other half of kibbeh mixture, also by flattening it until forming a smooth layer.
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.
Brush with the olive oil and bake in the oven for 30 minutes or until golden brown.
One of my mother in law’s signature dishes is beef stuffed artichoke bottoms. My father in law who loves gardening, plants artichokes in his garden. The peak artichoke season in Lebanon is from May to June and that’s when my parents in law harvest them, make a few meals, and store the rest in the freezer.
While fresh artichokes taste much better than frozen or jarred ones, preparing them for cooking can be time consuming and painful. For the longest time, we would only make this meal when fresh artichokes were available. I was excited to learn that jarred and canned artichoke bottoms (not hearts) are available commercially. I picked up a jar at my local middle eastern market. Be sure to get the non-marinated variety that is stored in water. You can also try using canned artichoke bottoms, or you may be able to find frozen ones at your local supermarket.
Serves 2-3 people
1 jar artichoke bottoms or fresh artichokes- 6
1/2 pound ground meat
1 onion, chopped into small pieces
1 1/2 tbs salt
1/2 tbs black pepper
1/2 ground all spice
3 tbsp tomato sauce
2 cups water
1 garlic glove
In a large skillet, add chopped onions, 1 tbsp salt and cook on medium heat, stirring frequently until golden- about 5-7 minutes.
Add ground beef, black pepper, all spice, salt and stir well with onions- cook until beef is fully cooked (about 20 minutes)- set aside.
In a small pan, add 3 tbsp olive oil and pine nuts and cook over medium heat medium heat until golden (about 3 minutes)- stirring frequently.
Scoop out the meat mixture with a spoon and fill each artichoke bottom- there will still be meat mixture left.
Place meat filled artichokes in the bottom of a baking dish- line them up next to each other.
Spread the rest of the meat mixture to the baking dish, around the artichokes.
In a small bowl, mix tomato sauce and minced garlic clove, 1/2 tbs salt with water.
Pour tomato sauce mixture on top of the artichokes.
Preheat the oven to 350 °F.
Cover baking dish with a foil and bake for 20 minutes prior to serving.