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. 
If you are looking for naan flatbread recipes, you will this labneh flatbread with zaatar recipe.

Labneh Flatbread

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

naan flatbread recipes are a favorite and this Lebanese flatbread with Labneh spread is a must try!

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

What is Labneh?

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

naan flatbread recipes are a favorite and this Lebanese flatbread with Labneh spread is a must try!

TO MAKE THIS LABNEH FLATBREAD YOU WILL NEED:

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

If you are looking for naan flatbread recipes, you will this labneh flatbread with zaatar recipe.

HOW TO MAKE LABNEH FLATBREAD:

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

If you are looking with flatbread recipes, you will love this labneh flatbread recipe.

More Flatbread Recipes:

Mozzarella Tomato Basil Flatbread

Zaatar Manaqish

Cheese Manakish

Lahm bi Ajeen- Lebanese Meat Pies

Yield: 2

Labneh Flatbread

Are you looking for naan flatbread recipes? This Labneh flatbread topped with labneh spread, olives, zaatar and mint is a must try!

A quick and easy vegetarian labneh flatbread recipe.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

Instructions

    1. Prepare your labneh dip. This is the first step to making this labneh flatbread; place yogurt in a cheesecloth-lined colander set over a bowl and refrigerate overnight (skip this step if using prepared labneh). You can find prepared labneh dip at any Middle Eastern grocery store. 
    2. Preheat oven to 425º. Line a baking sheet with parchment paper or a silicone baking mat and set aside. 
    3. Spread labneh evenly over the flatbread. 
    4. Place on prepared baking sheet and bake for about 10 minutes.
    5. Remove from oven and place on a cutting board.
    6. Top your labneh flatbread with olives, cherry tomatoes, fresh mint, a sprinkle of zaatar spice and a drizzle of olive oil. 
    7. Slice and serve while still warm. 
    8. Enjoy!
If you’ve tried this Labneh Flatbread recipe or any other recipe on THE SALT AND SWEET KITCHEN, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

 

Holiday Brownies

These Holiday Brownies are super fudgy, Christmas tree shapes, topped with sweet green icing, M&Ms and sprinkles.  Holiday Brownies are the ultimate holiday dessert- perfect for lunch boxes too! 

Brownies are one of my favorite desserts! Easy to make, easy to serve and kids love them. These brownies are super fudgy, soft on the inside and crispy on the outside with a rich chocolate flavor. For decorating, I used store bought green icing, but you can make your own icing if you’d like. 

How to Make Holiday Brownies

  • Preheat oven to 350 degrees F. Line a metal 9×9 pan with parchment paper allowing some to hang over edges of pan, grease with cooking spray and set aside. 
  • In a large mixing bowl, whisk in eggs by hand, vanilla extract and salt. Whisk for about 1 minute.
  • Add sugar and whisk in until smooth, for about 30 seconds.
  • Pour melted butter. 
  • Whisk in melted chocolate until well combined. 
  • Add flour and cocoa powder and stir using a rubber spoon, just until combined. 
  • Add Chocolate chips and give it a one extra stir. 
  • Pour into prepared pan and smooth out.
  • Bake in preheated oven for 27-30 minutes. Let cool in pan for at least 30 minutes before slicing. 
  • Remove the brownies from the pan, and cut into triangles:
    • Start by cutting into three equal rows- try to do a better job than I did at making them equal. 
  •  
    • Then cut in alternating diagonals. Cut each row into 4 triangles. Set aside leftover pieces for snacking.
  • Press the popsicle sticks into the bottom of each brownie triangles.
  • Squeeze green icing over brownies, add sprinkles and a few M&Ms. 

The Christmas tree brownies are the ultimate Christmas recipes dessert idea.

Tips for Baking the Best Holiday Brownies

  • Do not over mix your brownie batter after adding the flour. 
  • Do not over bake them either. Mine were done at exactly 27 minutes in a 9×9-inch pan. Each oven is different. But remember, they will continue to bake slightly in the hot pan once pulled out of the oven.
  • Line your baking pan with greased parchment paper so you can easily pull them out of the pan. 
  • Let your Brownies rest for at least 30 minutes and up to 1 hour before cutting.

If you are looking for Christmas dessert recipes, you will love making these holiday brownies.

Looking for More Dessert Ideas, Here are Some!

Jam-Filled Cookies

Chewy Chocolate Chip Cookies

Coconut Date Bars

Date Roll Cookies 

Yield: 12

Holiday Brownies

Holiday Brownies Christmas

These festive Holiday Brownies are great for your next Christmas Party!

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 2 eggs
  • 1 cup granulated sugar
  • 10 tablespoons unsalted butter melted- 1 stick plus 2 tablespoons
  • 1 tablespoon vanilla extract
  • 1/2 cup melted milk chocolate chips
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup milk chocolate chips
  • Christmas sprinkles
  • Green Icing 
  • Christmas M&Ms
  • popsicle sticks 

Instructions

  1. Preheat oven to 350 degrees F. Line a metal 9×9 pan with parchment paper allowing some to hang over edges of pan, grease with cooking spray and set aside. 
  2. In a large mixing bowl, whisk in eggs by hand, vanilla extract and salt. Whisk for about 1 minute.
  3. Add sugar and whisk in until smooth, for about 30 seconds.
  4. Pour in melted butter.
  5. Whisk in melted chocolate until well combined. 
  6. Add flour and cocoa powder and stir using a rubber spoon, just until combined. 
  7. Add Chocolate chips and give it a one extra stir. 
  8. Pour into prepared pan and smooth out.
  9. Bake in the preheated oven for 27-30 minutes.
  10. Let cool in pan for at least 30 minutes before slicing. 
  11. Remove the brownies from the pan, and cut into triangles:
  12. Start by cutting into three equal rows.
  13. Then cut in alternating diagonals. Cut each row into 4 triangles. Set aside leftover pieces for snacking.
  14. Press the popsicle sticks into the bottom of each brownie triangles.
  15. Squeeze green frosting over brownies, add a few M&Ms to each brownie tree.

If you like this Holiday Brownies 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! 

coconut date bars, healthy, quick, delicious and a quick dessert idea!

Coconut Date Bars

 
And if you’re feeling extra indulgent, I suggest you check out these Almond Chocolate Covered Dates
I’ve always loved the combination of sweet dates and nuts together and in this recipe the pecans and plain biscuits just add an extra crunchy texture to these delicious coconut date bars! SO GOOD!

Ingredients you’ll Need to Make Coconut Date Bars

How to Make these Coconut Date Bars

(Here is a step by step with pictures, check card below for exact measurements.)

Making coconut date bars couldn’t be simpler. you’ll cook  the dates with little butter until soft, mix in pecans and biscuits, add them to a baking pan, sprinkle with coconuts and place in the fridge or freezer. That’s literally it – there’s no baking required either! You’ll only need 15 minutes of spare time to prep this recipe.

  • To begin making coconut date bars, start by lining a baking dish with parchment paper and set aside. I used an 9×9-inch dish.
  • crush your plain biscuits by hand into small pieces and set aside. 

  • Pit dates, place in a food processor and process until finely chopped. 

  • In a large skillet, melt butter and add dates. Cook for 5-7 minutes on medium heat or until soft mixing consistently. (The dates will still be coarse but much softer).

  • Remove from heat and add chopped pecans, mix well.

  • Add crushed biscuits and mix some more until all the ingredients are incorporated. Let the mixture cool enough to handle. Then mix further with hands (if needed).

  • Transfer mixture to the prepared paper-lined baking pan and pack down using the back of a measuring cup.

  • Sprinkle with shredded coconuts evenly on top and lightly press down. 

  • Chill in the fridge for at least 2 hours before cutting or in the freezer for half an hour.
  • Remove the coconut date from the pan using the edges of the parchment paper.
  • Place it on a cutting board.
  • Cut into equal size bars with a sharp knife. Store these healthy bars in an airtight container. 

More No Bake Desserts?

Oat and Grain Bars

No Bake Jello Cheesecake

No-Bake Cream Pie

No-Bake Chocolate Biscuit Cake

Yield: 12 bars

Coconut Date Bars

Do you love a coconut date dessert? Then you will love this easy no bake coconut date bars recipe!

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

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

Instructions

    1. Start by lining a baking dish with parchment paper and set aside. I used an 9×9-inch dish.
    2. Crush your plain biscuits by hand into small pieces and set aside. 
    3. Pit dates, place in a food processor and process until coarse. 
    4. In a large skillet, melt butter and add coarse dates. Cook for 5-7 minutes on medium heat or until soft mixing consistently. (The dates will still be coarse but much softer).
    5. Remove from heat and add chopped pecans, mix well.
    6. Add crushed biscuits and mix some more until all the ingredients are incorporated. Let the mixture cool enough to handle. Then mix further with hands (if needed).
    7. Transfer mixture to the prepared paper-lined baking dish and pack down using the back of a measuring cup.
    8. Sprinkle with shredded coconuts evenly on top and lightly press down. 
    9. Chill in the fridge for at least 2 hours before cutting or in the freezer for half an hour.
    10. Remove the coconut date from the pan using the edges of the parchment paper.
    11. Place it on a cutting board.
    12. Cut into equal size pieces with a sharp knife. Store these healthy bars in an airtight container. 
    13. Enjoy!

If you like this no bake Coconut Date Bars recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me with your pictures on my Instagram page! 

 

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

Cheese Manakish

What is Cheese Manakish?

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

Cheese manakish recipe with the best manakish dough!

The Dough for Cheese Manakish Recipe:

The dough for this cheese manakish recipe is very easy to prepare. With just 6 ingredients, this manakish dough  requires just one bowl with a lid (no stand mixer, though you can use one if you’d like), about 5 minutes of kneading, and 3 hours to rise. 

 If you don’t have the time to prepare homemade dough, you can use ready-made pizza dough or frozen rolls as an alternative. 

The Cheese Topping  for Manakish:

In Lebanon we use a mix of special cheese for manakish called “Akkawi cheese” and “Halloumi cheese”, but since it is hard to find in the US, I have been using a mix of Queso Blanco cheese (I find mine at Walmart) with shredded mozzarella, a little butter and a pinch of salt as a delicious alternative! 

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

How to Make Lebanese Cheese Manakish- Cheese Manakeesh: 

Yield: 12

Cheese Manakish

manakish recipe or manakeesh. You will love this Lebanese cheese manakish recipe with a homemade manakish dough.

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

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 50 minutes

Ingredients

For Dough

  • 4 cups flour Bread
  • 1 cup warm milk ( I heat in microwave for a few seconds)
  • 2  tsp instant yeast
  • 2 tsp sugar
  • 3 tbsp warm water
  • 1 tsp salt
  • 1/2 cup vegetable oil

For Cheese Topping

Instructions

    To make the dough: 

  1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
  2. In a large mixing bowl with lid, combine flour, salt, warm milk and vegetable oil.  Work the mixture with your hands.
  3. Pour in the yeast mixture. Continue kneading until soft dough forms. I knead until dough feels elastic, smooth, and no longer sticks  to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour).
  4. Shape the whole dough into a big ball.
  5. Pour 1 tablespoon olive oil on ball-shaped dough and spread evenly.
  6. Cover the dough with a piece of seal plastic wrap and close with lid
  7. Wrap container with a large blanket or towel (to keep warm) and leave to rise for about 3-4 hours or until it doubles in size.
  8. Punch down the dough and form into 12 small balls.
  9. Arrange the small balls on lightly floured surface and sprinkle some flour on top too.
  10. Cover again with a towel and leave to rise for another 30 minutes.


To Prepare Cheese Topping:

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

To Prepare Cheese Manakish for Baking:

  1. Preheat oven to 400° F. Line a baking sheet with a lightly greased parchment paper.
  2. Form the cheese manakish by flattening the small dough balls on a floured surface into small circles with your fingertips. They will be about 5-6 inches in diameter.
  3. Press on each one with your fingertips to sculpt little dips for the topping to sit in.
  4. Add about 2 tbsp cheese topping in the middle of each flattened circle, leave a 1 inch border around.
  5. Fold the one inch border of dough over the meat filling and pinch the edge all around to from a thick border.
  6. Sprinkle a pinch of roasted sesame seeds to the center of each cheese manakish (optional).
  7. Arrange the manakish on the prepared greased baking sheet tray.
  8. Bake at 400° F heated-oven for 10-12 minutes or until the dough is slightly browned on bottom and edges.
  9. Serve warm and enjoy! Keeps well for about a week in tight sealed Tuppeware.

Nutrition Information:

Yield:

12

Serving Size:

1

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

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

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

If you are looking for Halloween lunch ideas for kids, you will love these peanut butter and jelly spiders.

Peanut Butter and Jelly Spiders

If you are looking for Halloween lunch ideas for kids, you will love these peanut butter and jelly spiders.

Halloween is almost here! At this time of the year I like to get creative with my kids’ lunch boxes. I made these cute Halloween inspired mini Peanut Butter and Jelly Spiders

These peanut butter and jelly spiders are fun to prepare with the help of your little ones- pack them in your child’s lunch box or serve them on Halloween parties- well if you host one this year 😉 

If you are looking for Halloween lunch ideas for kids, you will love these peanut butter and jelly spiders.

 

INGREDIENTS FOR Peanut Butter and Jelly Spiders

Here’s what you’ll need to make these fun Halloween sandwiches:

  •  wheat or white bread slices
  • Smooth peanut butter
  • Jelly or jam (your choice of flavor)
  • Thin pretzel sticks
  • Candy eyeballs 
  • Lid of a mason jar

How to Make Peanut Butter and Jelly Sandwich

It is a so easy to prepare these peanut butter and jelly sandwiches for Halloween! 

  • Using the lid of a mason jar or a round glass cup, carve out rounds into two slices of bread.
  • Spread an even layer of peanut butter across one of the bread rounds. 
  • Spread an even layer of jelly across the other side of the bread round.

  • Place pretzel sticks on each side. Don’t forget, spiders have 8 legs ! 

  • Combine the two rounds together, covering the pretzels legs. 

  • Add a tiny dot of peanut butter to the back of the candy eyes. Stick two eyeballs onto the top layer of your Peanut butter and jelly spider sandwich, creating the spider eyes. 

 

Yield: 1 spider

Peanut Butter and Jelly Spiders

Peanut Butter and Jelly Spiders

Make these Halloween inspired PB & J Spiders in less than 5 minutes!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

    1. Using the lid of a mason jar or a round glass cup, carve out rounds into two slices of bread.
    2. Spread an even layer of peanut butter across one of the bread rounds. 
    3. Spread an even layer of jelly across the other side of the bread round.
    4. Place 4 pretzel sticks on each side, creating the spider legs.
    5. Combine the two rounds together, covering the pretzels legs. 
    6. Add a tiny dot of peanut butter to the back of the two candy eyes to help them stick. Stick them onto the top layer of your peanut butter and jelly spider sandwich, creating the spider eyes. 
    7. Enjoy!

Notes

You can replace the candy eyeballs with raisins or mini chocolate chips.

If you make these cute PB & J Spiders or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook group

lahm bi ajeen recipe/ Lebanese meat pies.

Lahm bi Ajeen- Lebanese Meat Pies

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

lahm bi ajeen recipe/ Lebanese meat pies.

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

Lahm bi Ajeen Dough: 

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

Lahm bi Ajeen Topping: 

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

Shaping Lahm bi Ajeen meat pies: 

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

homemade manakish dough

After resting:

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

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

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

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

 

Storing and Freezing Lebanese Meat Pies: 

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

Lahm bi ajeen/ Lebanese sfeeha/ Lebanese meet pies.

Yield: 16 meat pies

Lebanese Meat Pies- Lahm b Ajeen

manakish is a staple in the Lebanese cuisine, and these Lebanese meat pies known as lahm bi ajeen in Arabic are a must try!

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

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes

Ingredients

For Lahm b Ajeen Dough

  • 4 cups flour Bread
  • 1 cup warm milk ( I heat in microwave for a few seconds)
  • 2  tsp instant yeast
  • 2 tsp sugar
  • 3 tbsp warm water
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 3 tbsp plain yogurt

For Lahm b Ajeen Topping

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

Instructions

    To make the dough: 

  1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
  2. In a large mixing bowl with lid, combine flour, salt, warm milk, yogurt and vegetable oil.  Work the mixture with your hands.
  3. Pour in the yeast mixture. Continue hand mixing until soft dough forms. I mix until dough feels elastic, smooth, and no longer sticks  to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour, or if it won't form add one extra tablespoon of milk at a time).
  4. Shape the whole dough into a big ball.
  5. Cover the dough with 1 tablespoon of olive oil and spread evenly.
  6. Place a piece of seal plastic wrap to cover the ball shaped dough and close with the lid.
  7. Wrap container with a large blanket and leave to rise for about 2-3 hours.
  8. Divide the dough and form into 14-16 small balls.
  9. Arrange on lightly floured surface and sprinkle some flour on top too.
  10. Cover again with a kitchen towel and leave to rise for another 30 minutes.

To Prepare the Topping:

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

To Prepare Meat Pies for Baking:

  1. Preheat oven to 400° F. Line a baking sheet with a lightly greased parchment paper.
  2. Form the meat pies by flattening the dough balls on a floured surface into small circles with your fingertips. They will be about 5 inches in diameter.
  3. Press on each one with your fingertips to sculpt little dips for the topping to sit in.
  4. Add about 2 tablespoons of the beef topping in the middle of each flattened circle, leave a 1 inch border around.
  5. Fold the one inch border of dough over the meat filling and pinch the edge all around to from a thick border.
  6. Add a few pine nuts to the center of the meat pie ( optional).
  7. Arrange meat pies on the greased baking sheet tray.
  8. Bake for 10-12 minutes or until the dough is slightly browned on bottom and edges.
  9. Serve warm or at room temperature. Keeps well for about a week in tight sealed container.
  10. Enjoy!
If you like this healthy Lebanese Meat Pies recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page 🙂

 

Avocado Hummus Recipe

This  Avocado Hummus Recipe is quick and easy to make, super-smooth and creamy and to me, I think that it tastes even better than the traditional Hummus Recipe. In the end, there is nothing you cannot improve by throwing in an avocado!If you are looking for avocado recipes, you will this this creamy avocado hummus recipe.

 

This avocado hummus recipe uses the same main ingredients that make up traditional hummus like tahini, lemon juice, and garlic . The avocado just adds extra flavor and smoothness. Just toss these ingredients in the food processor and whir away! The result is this vibrant green hummus dip, serve with a side of veggies, pita chips or a spread for toasts and sandwiches. 

To Make this Avocado Hummus, You’ll Need? 

  • Chickpeas. I use canned ones, because it saves so much time, cooked to perfection and tastes great!
  • Avocado. Two small avocados or a large one, the riper the avocado the better. 
  • Lemon. Fresh lemon is better. 
  • Tahini paste. Pick a good quality tahini paste jar.
  • Garlic. two cloves is enough. Feel free with use less or more. 
  • Salt: I use fine salt. 
  • Cold water: If the texture of your avocado hummus is not creamy enough, add a few tablespoons of cold water. 
  • Olive oil. To drizzle on top before serving.
  • A food processor. To pulse all the ingredients together.

Avocado + Hummus= The perfect food combo ever!

If you are looking for chick pea recipes, you will love this avocado hummus recipe.

 

How to Make this Avocado Hummus Recipe

  • Rinse canned chickpeas under cool running water, drain well. 
  • Reserve about 10 whole chickpeas in a small bowl, for decorating later. 
  • In your food processor, pulse all the ingredients except the avocado together. 
  • Scrape the sides and the bottom of the food processor with a large rubber spoon and add the avocados, then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
  • If your hummus is too thick, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
  • Taste and adjust the seasoning: Extra pinch of salt or a little extra lemon juice.
  • Transfer avocado hummus to a serving plate. 
  • Decorate with reserved whole chickpeas.
  • Serve topped with drizzle of olive oil and a light sprinkle of paprika powder if you’d like.
  • Enjoy!

Looking for More Dip Recipes? 

Baba Ganoush- Eggplant Dip

Homemade Hummus Recipe

Homemade Labneh Dip Recipe 

Hummus with Beef

Yield: 4

Avocado Hummus Recipe

avocado hummus recipe.

This avocado hummus recipe uses the same main ingredients that make up traditional hummus. The avocado just adds extra flavor and smoothness!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

    1. Rinse canned chickpeas under cool running water and drain well.
    2. Reserve about 10 whole chickpeas in a small bowl, for decorating later. 
    3. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
    4. Scrape the sides and bottom of the food processor with a spoon and add avocados, then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
    5. If your hummus is too thick, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
    6. Taste and adjust the seasoning: Extra pinch of salt or a little extra lemon juice.
    7. Transfer avocado hummus to a serving plate. 
    8. Decorate with reserved whole chickpeas.
    9. Serve topped with drizzle of olive oil and a light sprinkle of paprika powder.
    10. Enjoy!

Notes

You can find my traditional Hummus recipe here!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 277Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 398mgCarbohydrates: 17gNet Carbohydrates: 0gFiber: 8gSugar: 2gSugar Alcohols: 0gProtein: 6g

If you’ve tried this healthy Avocado Hummus recipe 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

If you are looking for Easter treats, the you will love these Easter rice krispies - rice krispies nests.

Easter Rice Krispies Nests

Mini Cadbury eggs make this Easter Rice Krispies Nests recipe disappear in no time. These no bake treats never last long in our house.

If you are looking for Easter treats, the you will love these Easter rice krispies - rice krispies nests.

My boys love to help in the kitchen and rice Krispies treats is our to go-to recipe. This time, instead of making a square pan of rice Krispies treats, we decided to use a muffin pan to make individual little nests filled with mini chocolate candy eggs. These rice Krispies nests treats are perfect for Easter!

Rice Krispies Nests

While I love baking with my kids, sometimes it’s nice to have no-bake options available. These rice krispy treats are a fun Easter activity to keep the kids busy. Here are a few other recipes on the blog, I usually prepare with my kids; No Bake Chocolate Biscuit Cake, Coconut Date Bars, and Oat and Grain Bars.

If you are looking for kids Easter activities and easy Easter treats, the you will love these Easter rice krispienests

You’ll Need a Few Ingredients:

(Full recipe with a printable option in recipe card below)

How to make Easter Rice Krispies Treats:

  • Coat a 12-cup muffin baking tray with baking spray.
  • Melt the butter and marshmallows in a large saucepan until they are melted and creamy.
  • Stir in the rice cereal until completely coated.
  • Scoop about 1/4 cup of the rice Krispies into the prepared cupcake tray.
  • Press lightly in the center to form a nest.
  • Allow the Rice Krispies cups to set and harden before popping them out of the cupcake tray.
  • Fill the nests with Cadbury mini eggs.
Cadbury mini eggs treats
Easter egg nests rice krispies- rice krispies recipes.

Tips for the Best Rice Krispies Treats:

  •  I like to use a little less cereal in my recipe because the treats are softer and chewier this way.
  • Wet your hands just a little when forming the nests, to avoid the rice Krispy mixture from sticking to your hands too much.
eatser treats

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

Yield: 12

Easter Rice Krispies Nests

Easter egg nests rice krispies- rice krispies recipes.

The perfect no-bake Easter treat are these rice krispies nests!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1- 10 oz bag of mini marshmallows (4 cups)
  • 1/4 cup unsalted butter
  • 4.5 cups rice cereal
  • 1 cup mini cadbury eggs

Instructions

    1. Coat a 12-cup muffin tray with baking spray.
    2. In a large pot, melt the butter over medium heat. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.
    3. Add the rice cereal, folding it into the marshmallow mixture until all of the cereal is incorporated. Make sure each piece of cereal is coated with the marshmallow mixture.
    4. Remove from heat and let it cool just until safe to handle.
    5. Wet your hands and scoop about 1/4 cup portions of the Rice Krispies into the prepared muffin tray.
    6. Press the Rice Krispies into a cup shape.
    7. Allow the Rice Krispies cups to set and harden for 20- 30 minutes before popping them out of the muffin tray.
    8. Fill each nest with treats. We used mini eggs but Easter M&M's or any type of candy will do the job 🙂

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 139Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 112mgCarbohydrates: 42gFiber: 0gSugar: 26gProtein: 2g

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.

Lebanese Spinach pies, also known as fatayer bi sabanekh with the best fatayer dough recipe!

Lebanese Spinach Pies

These Lebanese Spinach Pies are one of my favorite Lebanese snacks. I could eat them everyday!  Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go!

Lebanese Spinach pies, also known as fatayer bi sabanekh with the best fatayer dough recipe!

What is Lebanese Spinach Pies?

Lebanese Spinach Pies or spinach fatayer are a stable in Lebanese cuisine, made with spinach, onion, olive oil and sumac mixture baked inside a homemade dough to create a delicious vegetarian meal. These pastries are soft, tangy and delicious.  They  freeze great too!

The Fatayer Dough Recipe: 

The dough for this fatayer recipe is very easy to prepare. With just 6 ingredients, this dough requires just one bowl with a lid (no stand mixer, though you can use one if you’d like), about 5 minutes of kneading, and 3 hours to rise. For this fatayer dough, I prefer to use 

The Spinach Pies Filling:

The  Spinach pies filling is a combination of spinach and onions, seasoned with salt and sumac. Sumac is the basic ingredient to this recipe. You can feel free to experiment with this recipe a bit, for example by adding some feta cheese to the filling if you want. 

  • Start by cutting onions into wedges or diced. 

onion recipes

  • Cut spinach into small pieces and place in a large bowl  and add onions salt and Sumac spice and mix well.

sumac recipes

  • Add olive oil and mix some more until the mixture is well incorporated. 

fatayer bl sabanekh filling

How to Make Homemade Lebanese Spinach Pies: 

  • Preheat the oven to 350° F. Line a baking sheet with a lightly greased parchment paper.
  • Punch down the dough and form into 12 small balls.
  • Arrange on lightly floured surface and sprinkle some flour on top too.

The best homemade dough.

homemade manakish dough

  • Cover again with a towel or plastic wrap and leave to rise for another 30 minutes.
  • Form the spinach pies by flattening the dough balls on a floured surface into small circles with your fingertips or use a rolling pin (whatever works better for you). They will be about 6 inches in diameter.

  • Add about 1-2 tablespoons filling in the center of each circle. Leave a 1 inch border around.

  • Pinch together 3 edges of the circle over the center of the filling to form a triangular-shaped pie. Start by pinching two sides of each circle together and bringing the third edge a bit up to the center to close.

spinach pies

spinach pies

  • Arrange the stuffed pies in a single layer onto the prepared baking tray, lined with lightly greased parchment paper.
  • Bake until golden, about 15 minutes.
  • Repeat the process with the remaining circles and the remainder of the dough.
  • Let cool, serve and enjoy!          

If you love Lebanese food and are looking for Lebanese recipes authentic and delicious, then you will love this Vegetarian Lebanese recipe- Fatayer spinach or Lebanese Spinach Pies.

Making Fatayer Bi Sabanekh Ahead of Time: 

The good news is that you can make these Lebanese fatayer ahead of time, you can store in the fridge for up to 5 days in an airtight container.  They are also freezer friendly, Once the fatayer pies have been baked allow them to cool. Place in an airtight freezer safe container separating layers with parchment paper. Freeze for up to 3 months. Reheat in the oven or in the microwave before serving .

How to Serve Lebanese Spinach Pies: 

These Lebanese spinach triangles also taste great both warm and at room temperature. Serve with yogurt, hummus or Fattoush Salad.

Looking for more Lebanese Fatayer Recipes:

Zaatatar Manaqish

Lahm bi Ajeen- Lebanese Meat Pies

Cheese Manakish 

The Best Middle Eastern Spinach Pie Recipe

Yield: 12

Lebanese Spinach Pies

Spinach pies Lebanese/ Spinach pies Middle Eastern/ fatayer recipe/ fatayer spinach

These delicious Lebanese Spinach Pies or fatayer bi sabanekh make the perfect breakfast, snack or side side dish!

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

Ingredients

For the Dough

  • 4 cups bread flour (or 3 cups all purpose flour and 1 cups wheat flour)
  • 1 cup warm milk (heat it in microwave for a 20 seconds or so)
  • 2 tablespoons sugar
  •  2 teaspoons instant yeast
  • 3 tbsp warm water
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 3 tablespoons plain yogurt

For the Filling

  • 1 large onion – Diced or cut into fine wedges
  • 1 tablespoon salt
  • 2 lbs spinach – Chopped into small pieces
  • 1/4 cup sumac
  • 1/3 cup extra virgin olive oil

Instructions

    Prepare the the Spinach Pies Dough:

    1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
    2. In a large mixing bowl, combine flour, salt, warm milk, yogurt and vegetable oil.  Work the mixture with your hands.
    3. Pour in the yeast mixture and continue mixing until a soft dough forms.
    4. Continue kneading the dough until its feels elastic, smooth, and no longer sticks  to your hands, this step will take about 5 minutes.
    5. If after kneading, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour and knead some more.
    6. Shape the whole dough into a round shaped dough.
    7. Pour 1 teaspoon olive oil on dough and spread it so the whole top of the dough is covered with oil evenly.
    8. Cover the dough with plastic wrap and the bowl with its lid.
    9. Wrap container with a large towel (to keep warm) and leave to rise at room temperature for about 3-4 hours or until doubled in size.

Prepare the Spinach Pies Stuffing Mixture:

  1. In a large bowl, add spinach, onions, salt, sumac and olive oil- mix well. The mixture will be overly salty and sour ( if you decided to taste), however after baking the final product should come out just right 😉

Prepare the Spinach Pies for Cooking:

    1. Preheat the oven to 350 ° F. Line a baking sheet with a lightly greased parchment paper.
    2. Punch down the dough and form into 12 small balls.
    3. Arrange on lightly floured surface and sprinkle some flour on top too.
    4. Cover again with a towel and leave to rise for another 30 minutes.
    5. Form the spinach pies by flattening the dough balls on a floured surface into small circles with your fingertips or use a rolling pin (whatever works better for you). They will be about 6 inches in diameter.
    6. Add about 1-2 tablespoons filling in the center of each circle. Leave a 1 inch border around.
    7. Pinch together 3 edges of the circle over the center of the filling to form a triangular-shaped pie. Start by pinch two sides of each circle together and bringing the third edge a bit up to the center to close.
    8. Arrange the stuffed pies in a single layer onto the prepared baking tray.
    9. Bake until golden, about 15 minutes.
    10. Repeat the process with the remaining circles and the remainder of the dough.
    11. Let cool, serve and enjoy! 🙂                                 

Notes

Any leftover spinach pies can be stored in an airtight container in the fridge for around a week, or can be frozen for about 2-3 months.

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

 

 

If you are looking for no bake recipes, you will love this no bake granola bars recipe.

Oat and Grain Bars

These Oat and Grain Bars are basically the homemade heathier version of your favorite store bought granola bars. Oat and  grain bars are a perfect portable morning or afternoon snack- great for lunch boxes, road trips, or outdoor picnics!

If you are looking for no bake recipes, you will love this no bake granola bars recipe.

What I love the most about this recipe is that I always have the ingredients available in my pantry. These granola bars are also versatile, with tons of options to add any other ingredient that you’d like!  It took me a few tries to get the recipe right, the third was a charm! They came out super soft, yummy and chewy.

Oat and Grain Bars Recipe Ingredients

You need these basic ingredients to make this homemade granola bars recipe:

  • Peanut butter 
  • Old-fashioned rolled oats 
  • Rice cereal
  • Honey
  • Vanilla extract
  • Salt
  • Roasted almonds 
  • Raisins 
  • Roasted sunflower seeds
  • Mini chocolate chips 

How to Make Oat and Grain Bars

  1. In a large skillet, over medium heat, heat the butter, brown sugar, and honey. 
  2. Remover from heat and add the peanut butter, vanilla extract and peanut butter. 
  3. Mix until everything is coated.
  4. Add the oats, rice cereal, raisins, almonds and sunflower seeds, and stir to combine.
  5. Place the mixture into a parchment lined 8×8 baking pan, and press down firmly.
  6. Sprinkle in the mini chocolate chips.
  7. Set in the fridge for a at least 1 hour before slicing into bars.

No bake granola bars/ granola bars recipe healthy

Yield: 12 bars

Oat and Grain Bars

Granola bars homemade healthy / oat bars healthy

No-Bake, homemade and healthy granola bars.

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

Instructions

  1. Line a 8×8-inch baking dish with parchment paper.
  2. In a large skillet, over medium heat, add the butter, brown sugar and honey. Cook until you have a smooth mixture, stirring occasionally.
  3. Remove from the heat, and stir in peanut butter, vanilla and salt.
  4. Add the oats, rice cereal, almonds, raisins and sunflower seeds to the skillet.
  5. Stir to combine very well until everything is coated.
  6. Transfer the oat and grain mixture to the prepared pan.
  7. Use the bottom of a measuring cup to press firmly the mixture into the pan. Spend extra time on this step, to ensure the mixture is pressed down tightly.
  8. Spread the chocolate chips on top and press firmly again, using a measuring cup.
  9. Chill for at least 1 hour.
  10. Remove the oat and grains from the pan using the edges of the parchment paper.
  11. Place it on a cutting board.
  12. Slice into bars and enjoy!

 

Pesto Spaghetti with Chicken Meatballs

This Pesto Spaghetti with Chicken Meatballs dish is amazingly delicious and perfect for a special dinner. The Parmesan mozzarella loaded baked chicken meatballs are good any way you serve them; in your kids’ lunch box, on top of pasta, noodles, with rice, tomato sauce or just on their own! But you’ll love them paired with a spaghetti pesto sauce, they make for a lovable feast. 

For this Pesto Spaghetti with Chicken Meatballs recipe, you can easily swap out the chicken for ground turkey if you prefer that better. I tried it with ground turkey once, and you can hardly tell the difference. One pound of ground chicken will make about 20 meatballs. 

Homemade Pesto Sauce: 

Making Pesto sauce is very easy! I always like to make my own, especially that every year we plant basil and every year the plant does so well that we can’t use it up fast enough. So I make pesto sauce in bulk during the summer and I freeze left overs for future use. But market bought pesto sauce also works just fine for this recipe. To make homemade pesto sauce, you’ll need:

  • Fresh basil leaves
  • Garlic
  • Pine nuts
  • Parmesan cheese
  • Salt
  • Olive oil

To Make the Chicken Meatballs, you’ll need: 

  • Ground chicken: I like 93% lean here. You can also swap ground turkey if you prefer. 
  • Panko breadcrumbs: To bind the meatballs together.
  • Parmesan: Freshly ground works best!
  • Fresh basil: Gives the meatballs flecks of color and extra flavor.
  • Mozzarella cheese: To stuff the chicken meatballs. I like to mozzarella cheese sticks, and cut them into round circles. 
  • Onion
  • Garlic
  • Egg
  • Salt/Spices

How to Make this Pesto Spaghetti with Chicken Meatballs:

Begin by making the pesto sauce:

  • In your food processor, pulse basil, garlic, salt pine nuts and Parmesan.
  • Scrape down the sides of the food processor with a rubber spatula and pulse couple more times.
  • With the processor running, add olive oil in a steady slow stream until emulsified. Adding the olive oil slowly, while the processor is running, will help keep the olive oil from separating.
  • Set pesto sauce aside.

Make the Chicken Meatballs:

  • Preheat oven to 450°F.
  • Line a large baking sheet with parchment paper, generously coat with cooking spray and set aside.
  • In your food processor, process the onion, garlic and basil until blended well. 
  • Transfer to a large bowl.
  • Add the egg, spices, salt, bread crumbs, ground parmesan and ground chicken and use your hands to combine the mixture very well.

pesto chicken meatballs.

  • With lightly oiled hands (this prevents the chicken from sticking to your hands), heap 1-2 tablespoon of chicken mixture and add a cube of mozzarella cheese to the center. Shape into a ball, making sure the cheese cube is fully covered.
  • Arrange meatballs on the prepared baking tray.

How to make chicken meatballs.

  • Brush meatballs with olive oil.
  • Bake for 20 min on center rack.
  • Turn heat to broil and broil for  5-8 minutes or until it lightly turn brown in color. Watch very carefully for this so they don’t burn. 

Baked chicken meatballs.

Cook the Spaghetti: 

While the chicken meatballs are baking, cook your spaghetti noodles, according to package. 

Eat!

In a large bowl, mix the pesto sauce with spaghetti (while still hot). Toss those beautifully baked chicken meatballs with the pesto pasta, sprinkle with freshly grated parmesan cheese and dig in!

Pesto spaghetti with meatballs.

How To Freeze Chicken Meatballs:

You can freeze these chicken meatballs for up t0 3 months, before or after baking. I usually prefer to freeze them after they’ve been fully baked, just because it’s more convenient that way. Let the baked meatballs cool down completely, then toss them in a freezer bag. Squish out as much air as possible, seal and place in freezer.

If you are looking for more Italian dishes, here are some of my favorites!

Chicken Spinach Fettuccine Alfredo

Pasta with Chicken and White Sauce Casserole

Yield: 4-5

Pesto Spaghetti with Chicken Meatballs

basil chicken meatballs with homemade pesto spaghetti sauce.

Pesto Spaghetti with Chicken Meatballs dish is amazingly delicious and perfect for a special dinner.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • 1 lb spaghetti, cooked
  • Mozzarella cheese sticks- 3-4 sticks, cut into small circles. 
  • Grated parmesan- for sprinkling on top (optional)

For Pesto

  • 1/2 cup fresh basil leaves
  • 3 garlic cloves 
  • 1/2 teasoon salt 
  • 3 tbsp pine nuts
  • 1/3 cup ground parmesan cheese
  • 1/4 cup olive oil

For Chicken meatballs

  • 1 lb ground chicken 
  • 1 small onion- halved 
  • 2 garlic cloves 
  • 1 teaspoon salt 
  • 1/2 cup ground parmesan cheese  
  • 1 egg
  • 1/2 teaspoon ground white pepper 
  • 1/2 teaspoon ground all spice
  • 1 teaspoon ground black pepper 
  • 1/3 cup fresh basil
  • 1 cup panko breadcrumbs

Instructions

    To make the pesto sauce:

  1. In your food processor, pulse basil, garlic, salt pine nuts and Parmesan.
  2. Scrape down the sides of the food processor with a rubber spatula and pulse couple more times.
  3. With the processor running, add olive oil in a steady slow stream until emulsified. Adding the olive oil slowly, while the processor is running, will help keep the olive oil from separating.
  4. Set pesto sauce aside.

To make chicken meatballs:

  1. Preheat oven to 450°F.
  2. Spray a baking tray with baking spray.
  3. In your food processor, process the onion, garlic and basil very well.
  4. Transfer to a large bowl.
  5. Add the egg, spices, salt, bread crumbs, and ground chicken and use your hands to combine the mixture very well.
  6. With lightly oiled hands (this prevents the chicken from sticking to your hands), heap 1 tbsp of chicken mix and add a cube of mozzarella cheese to the center. Shape into a ball, making sure the cheese cube is fully covered.
  7. Arrange meatballs on the prepared baking tray.
  8. Brush meatballs with olive oil.
  9. Bake for 15 min on center rack.
  10. Turn heat up to 500°F and bake for another 5 minutes.

Cook the Spaghetti: 

While the chicken meatballs are baking, cook your spaghetti noodles, according to package. 

Eat!

In a large bowl, mix the pesto sauce with spaghetti (while still hot). Toss those beautifully baked chicken meatballs with the pesto pasta, sprinkle with freshly grated parmesan cheese and dig in!

Notes

  • When making pesto sauce, you can sub half the basil leaves with baby spinach, parsley, arugula or cilantro. )
  • Parmesan can be replaced with pecorino, romano, or Grana Padano cheese.
  • Pine nuts can be replaced with walnuts, pistachios, or cashews.

If you love this recipe as much as I do, then don’t forget to write a comment below and let me know if it turned out for you! 

 
Hummus recipe homemade- Hummus platter- Homemade hummus recipe

Homemade Hummus Recipe

Hummus recipe homemade- Hummus platter- Homemade hummus recipe

Homemade hummus is very easy to make and it tastes so much better than those store bought ones. The hummus recipe I make uses tahini paste and canned chickpeas. I find canned chickpeas to be very quick when preparing hummus and they also taste very good!

Authentic Lebanese Hummus recipe is always made with dried chickpeas which is also a beautiful thing, but could be time consuming. If you have the time, you should definitely give it a try . You’ll need about 1 1/2 cups of cooked chickpeas for this recipe (roughly 1/3 cups of dried chickpeas).  If you decide to use dried chickpeas, make sure to read: How to get the dried chickpeas ready for cooking section before you start. 

Looking for More Dip Recipes? 

Baba Ganoush- Eggplant Dip

Avocado Hummus Recipe

Homemade Labneh Dip Recipe 

Hummus recipe homemade- Hummus platter- Homemade hummus recipe

How to Get the Dried Chickpeas Ready for Cooking:

Place about 1/3 cup of dried chickpeas in a large bowl and cover with water. Soak overnight.

How to Cook the Dried Chickpeas:

  1. Drain the water and rinse before cooking.
  2. In a medium sized pot, add chickpeas and cover with water. 
  3. Add 1 tsp salt.
  4. Cover the pot and cook on medium-low heat for about 1 hour, or until fully cooked. 

Yield: 4

Homemade Hummus Recipe

Hummus recipe homemade- Hummus platter- Homemade hummus recipe

This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so much better the store bought stuff.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 1/2 cups chickpeas, cooked and drained or 1 (15 oz) can chick peas, rinsed and drained
  • 1/4 cup fresh lemon juice 
  • 1/4 cup well mixed tahini paste
  • 1 small garlic clove- minced
  • 2 to 3 tbsp water
  • Salt to taste ( start with 1 tsp)
  • 3 tbsp extra-virgin olive oil, for serving
  • Dash ground paprika, for serving - optional

Instructions

    How to make Hummus:

      1. Reserve about 10 whole chickpeas in a small bowl, for decorating later, if you'd like.
      2. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
      3. Scrape the sides and bottom of the food processor with a rubber spoon ,then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
      4. If your hummus is too thick, add 2-3 tablespoons of cold water and pulse some more, until reaching your desired consistency.
      5. Taste and adjust the seasoning: extra pinch of salt or a little extra lemon juice.
      6. Transfer hummus mixture to a serving plate.
      7. Decorate with reserved whole chickpeas and a sprinkle of paprika powder.
      8. Serve topped with drizzle of olive oil.
      9. Enjoy your homemade hummus dip!
 

If you’ve tried this healthy Lebanese dip 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

 


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