Vermicelli soup

Lebanese Lamb Soup

This Lebanese Lamb Soup is a nourishing soup recipe that makes one delicious meal! It’s perfectly hearty and filling thanks to the tender chunks of protein-rich lamb and vermicelli noodles, rice and fresh parsley. Plus it’s a versatile recipe so feel free to add veggies if you’d like.

Lamb stew soup

Lebanese Lamb Soup

After simmering for an hour on the stove top this soup has such a delicious rich flavor and the lamb chucks are so deliciously tender. This is a perfect comforting fall and winter soup, but when you’ve got fresh parsley from your garden to use up in the summer, this soup is a winner!

Ingredients for Lamb Soup Recipe

(Scroll below for full recipe with exact measurements and a printable option)

Lamb Chunks

Olive oil

Vermicelli noodles

Rice

Middle Eastern spices

Salt

Parsley

Pine nuts

hearty soup ingredients

How to Make this Hearty Lamb Noodle Soup:

Sear the lamb. Place a heavy-bottomed pot over medium-high and heat the olive oil, then add the lamb cubes, salt and spices and sear until they’re browned on all sides.

sear lamb stew

Simmer the soup: Add water and bring the soup to a boil, then reduce to low and simmer for 1 hour or until the lamb is super tender.

Shallow fry the vermicelli noodles: While soup is simmering; place a small frying pan over medium heat, heat olive oil and add vermicelli noodles. Cook until golden brown, mixing frequently so they cook evenly.

Shallow fry the pine nuts- if using: place a small frying pan over medium heat, heat olive oil and add pine nuts. Cook until golden brown, mixing frequently so they cook evenly.

pine nuts and vermicelli noodles

Assemble the soup: After one hour of simmering, and when the lamb is tender, add rice, golden vermicelli and fresh chopped parsley. Cook for additional 20-25 minutes or until rice is cooked.

Serve and enjoy! Taste and adjust the seasoning if needed. Ladle into bowls, garnish with toasted pine nuts and/or chopped parsley, then serve and enjoy!

Lebanese Lamb Soup

Frequently Asked Questions:

  • What can I use instead of lamb leg or shoulder? If you can’t source lamb leg or shoulder meat, you can also or purchase precut lamb stew meat.
  • Can I add vegetables to this Lebanese soup? Yes, you can add you’re favorite veggies, such as carrots and potatoes. Add them in when you add the rice.
lamb pasta soup

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect any day of the year!

Lebanese Chicken Soup With Vegetables

Makhlouta-15 Bean Soup

Lentil Soup with Pasta

Lebanese Red Lentil Soup

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

Vermicelli soup

Lebanese Lamb Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 1 lb boneless lamb leg or shoulder, trimmed of excess fat, cut into 1 1/2" pieces
  • 3 tablespoons olive oil- divided
  • 1 teaspoon salt- more if needed
  • 1/2 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup vermicelli noodles
  • 1/3 cup medium grain rice
  • 1/4 cup parsley, finely chopped
  • 4 tablespoons pine nuts- for garnishing

Instructions

    1. Place a medium sized heavy-bottomed soup pot over medium-high, heat. Heat 1 tablespoon olive oil, then add the lamb cubes, salt and spices and sear, turning occasionally until well browned.  
    2. Add water and bring to a boil, then reduce the heat to low, cover and simmer for about 1- 1.5 hours until the lamb is tender.
    3. Meanwhile, while lamb is cooking; shallow fry the vermicelli noodles. Place a small frying pan, add 1 tablespoon olive oil and heat over medium heat. Then add broken vermicelli noodles. Cook until golden brown, mixing frequently so they cook evenly. Transfer to a plate.
    4. In the same frying pan, add another tablespoon of olive oil and heat over medium heat. Add pine nuts and toast, just until golden, turning frequently so they cook evenly. Transfer to a plate.
    5. After one hour of simmering, and when the lamb is tender, add the rice and cook for additional 20 minutes or until rice is cooked
    6. Stir in vermicelli noodles and fresh chopped parsley.
    7. Serve and enjoy!

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

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 105mgSodium: 78mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 32g

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Lebanese Cucumber Salad

Lebanese Cucumber Yogurt Salad

This refreshing Lebanese Cucumber Yogurt Salad is light, creamy, and incredibly easy to make. The perfect salad for potlucks or summer grilling.

Whether you grew up on it or are trying it for the first time, you’re sure to LOVE the flavor and different textures in this easy cucumber with yogurt salad!

 Kh’yar bi laban

Lebanese Cucumber Yogurt Salad

This Lebanese cucumber Yogurt Salad, also known as Khyar bi laban wins best in show, every time. Made with Greek yogurt, combined with cucumber, and garlic, then drizzled with olive oil and sprinkled with dried mint. It’s just… divine. I love to serve it with many Lebanese dishes, including: Chicken Bulgur Pilaf, Baked Kibbeh, Lebanese Chicken and Rice & Lebanese Steak Shish Kabob.

Creamy Cucumber Salad Ingredients:

Detailed ingredient list and directions located in the recipe card below.

If you’ve ever made or tried tzatziki sauce, this creamy yogurt mint cucumber salad uses very similar ingredients. The only difference is that we’ll be slicing the cucumber rather than grating it up into tiny pieces and it uses dried or fresh mint rather than dill. The cucumber is the focus of this recipe, and the garlic yogurt sauce is used as a dressing! Here is what you’ll need:

Greek Yogurt: The dressing base of this Middle Eastern cucumber salad. Low or full fat, unflavored yogurt. You can also use any other type of plain yogurt. I prefer to use a full-fat variety for the extra creaminess and flavor.

Dried Mint: This Lebanese salad is always made with dried mint, but can be substituted for fresh mint in a pinch. 

Garlic: One minced clove! 

Salt: To taste

Cucumber: I love using seedless mini cucumbers also known as Lebanese cucumbers in this recipe, but you can also use English cucumbers if you’d like.

Olive Oil: A little bit adds to the creaminess and brings the dressing together.

creamy cucumber and yogurt salad

How to Make Cucumber with Yogurt Salad:

  • Slice: Chop the cucumbers into medium size pieces.
  • Make Dressing: In a medium bowl, stir together the crushed garlic, yogurt, water, dried mint and salt.
  • Mix Together: Add the chopped cucumber to the dressing. Toss to combine.
  • Serve or Chill: Serve immediately or refrigerate for 30 minutes before serving.
  • And enjoy!
Lebanese Tzatziki  recipe
How to make creamy yogurt salad dressing

Kitchen Tools you’ll Need:

FREQUENTLY ASKED QUESTIONS:

Can it be made ahead of time?

Once mixed, this salad is best served immediately or within 30 minutes of tossing together. To prep ahead, mix the dressing and store it in a separate container from the chopped cucumbers. Then just toss everything together once ready to serve.

Do you peel cucumbers for salad?

If the skin of the cucumbers is thin, I don’t usually peel it.

How long does this salad keep?

Generally, this Lebanese salad should be fine for up to 3 days in a container with a lid in the refrigerator. Some of the water may separate, but you can just stir it back in before serving. Although it is best enjoyed fresh.

Lebanese Cucumber Salad

More Lebanese Salads to Try:

Lebanese Cabbage Salad

Red Lentil Tabouli Salad

Fattoush Salad

You’ll love this quick and easy Lebanese Cucumber Yogurt Salad- Khyar bi laban, that you can whip it up in 10 minutes! It’s a great summer salad option that pairs well with grilled dishes. Also delicious any time of year as a refreshing side dish served alongside many Lebanese and Mediterranean feasts!

Let me know if you try this Creamy Cucumber Salad! Leave me a comment below.  

Lebanese Cucumber Salad

Lebanese Cucumber Yogurt Salad

Yield: 5
Prep Time: 5 minutes
Total Time: 5 minutes

This refreshing Lebanese Cucumber Yogurt Salad is light, creamy, and incredibly easy to make. The perfect salad for potlucks, or summer grilling.

Ingredients

  • 4 Lebanese cucumbers- or half English cucumber
  • 1 teaspoon dried mint
  • ¾ teaspoon salt more to taste
  • ¼ cup water
  • 2 cups plain yogurt
  • 1 garlic clove- crushed
  • 1 teaspoon olive oil

Instructions

    1. Chop the cucumbers into a medium sized slices and set aside.
    2. Prepare the garlic yogurt dressing: In a medium sized bowl, add crushed garlic clove and salt.
    3. Add yogurt and thin with little water. whisk well with the crushed garlic until the yogurt is creamy.
    4. Add the chopped cucumbers and mix well.
    5. Sprinkle with dried mint and drizzle with olive oil.
    6. Serve and enjoy!
    Nutrition Information:
    Yield: 5 Serving Size: 1
    Amount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 385mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 6g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    If you are looking for zucchini recipes, Lebanese stuffed zucchini.

    Lebanese Stuffed Zucchini- Kousa Mahshi

    Lebanese Stuffed Zucchini also known as Kousa Mahshi is a one of my favorite Lebanese comfort foods. In this dish, zucchini is cored and stuffed with a perfect spiced ground beef and rice mixture, then simmered with a rich tomato sauce which gives it tons of flavor. 

    Kousa mahshi stuffed zucchini

    Lebanese Stuffed Zucchini- Kousa

    Lebanese Stuffed zucchini is a classic dish that never goes out of style. Stuffed zucchini recipes are a staple in Middle Eastern cuisine. Here are a few other popular Lebanese zucchini recipes on the blog: Vegetarian Lebanese Stuffed Zucchini and Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce. After hallowing the zucchini, save the flesh and make Lebanese Fritters. And if you have any zucchini left, Make this Lebanese Zucchini Stew- Mnazaleh.

    What is Lebanese Zucchini? 

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

    If you can’t find kousa, you can use summer zucchinis. You might need to cut summer zucchini in half before stuffing, to make coring easier; as summer zucchini tends to be longer in shape than Arab kousa.

    What you Need to Make Lebanese Stuffed Zucchini- Kousa Mahshi Recipe:  

    (Full recipe with exact measurements at end of this post)

    Lebanese zucchinis- Kousa

    Tomato paste/tomato sauce

    Fresh tomatoes

    Medium grain rice

    Lean ground beef 

    Middle Eastern Spices

    Salt

    Butter

    kousa mahchi recipe is a perfect Lebanese comfort food.

    How to Make Lebanese Stuffed Zucchini- Kousa Mahshi: 

    Core the zucchini:

    Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much skin.

    Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis as you hollow. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity. Some have found success using an apple corer to hollow out their zucchinis, I personally prefer the old fashioned way using a regular corer. You can also use an electric veggie corer drill

     

     

     

     

     

     

    Make the Stuffing:

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

    Stuff the zucchini:

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

    How to stuff Lebanese zucchini- kousa.

    Cook the Zucchini:

    Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis. Cover the pot, place on medium-high heat, and bring water to a boil. Reduce heat to medium- low, cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.

    To serve Kousa Mahshi:

    Transfer zucchinis to a serving platter and top with tomato sauce. Enjoy with pita bread and a side salad. 

    If you are looking for zucchini recipes, Lebanese stuffed zucchini.

    Variations to Making Lebanese Stuffed Zucchini- Lebanese Stuffed Squash:

    There are several variations of Kousa Mahshi, depending on your region in the Middle-East the recipe ingredient varies, but the concept is the same.

    Tips for Making Lebanese Stuffed Zucchini:

    • Allow the zucchinis to come to room temperature before coring, this will make the zucchinis less fragile and less prone to damage while coring. 
    • Reserve the zucchini flesh for other recipes, such as omelets or frittatas. 
    • If Lebanese zucchini is not available near you, you can use dark green zucchinis. You will have to cut each zucchini in half and hollow each side out.

    Frequently Asked Questions: 

    What is Kousa Mahshi- Stuffed Kousa?

    Mahshi translates to stuffed and Kousa is the zucchini, so it literally translates to stuffed zucchini in Arabic. Kousa is also known as Lebanese zucchini- light green in color and small and wide in shape. You often find it at farmer’s market in summer time, or at Middle Eastern grocery stores. I love adding Kousa to my soups , stews and stir fries. 

    Can you make Vegetarian Lebanese Stuffed Zucchini? 

    Yes! The Vegetarian stuffed Kousa is made with short grain rice, parsley, tomatoes and onions. Here is the full recipe: Vegetarian Lebanese Stuffed Zucchini.

    Can kousa be frozen?

    Kousa mahshi is one of those dishes that tastes even better the second day, so don’t be afraid to make a large batch and keep in the fridge for up to 4 days. You could even freeze them in an airtight container or freezer bag for up to 3 months.

    What to Serve with Lebanese Stuffed Zucchini:

    In my house, we always serve it with pita bread, but I know many also enjoy it with some plain yogurt on the side. 

    More Lebanese Stuffed Recipes? 

    Lebanese Stuffed Swiss Chard Rolls

    Lebanese Stuffed Grape Leaves

    Lebanese Stuffed Cabbage Rolls

    Vegetarian Stuffed Grape Leaves

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

    What do you call squash?

    Either way, I call them delicious!

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

    The Best Stuffed Kousa Recipe

    Lebanese stuffed squash, kousa mahchi recipe.

    Lebanese Stuffed Zucchini

    Yield: 6
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes

    Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.

    Ingredients

    Non-Stuffing Ingredients

    Stuffing Ingredinets

    • 1 cup medium grain rice, washed and drained 
    • 1/2 lb lean ground beef 
    • 2 large ripe tomatoes, cut into pieces
    • 1 tsp ground allspice
    • ½ tsp ground black pepper
    • 1 tsp ground cinnamon
    • 1 tsp salt
    • 2 tbsp butter, softened

    Instructions

    To get the zucchini's ready: 

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

    To make the stuffing:

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

    To stuff the zucchini:

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

    To cook the stuffed zucchini:

      1. Arrange the stuffed zucchinis in a large pot, add water, just enough to slightly cover the zucchinis.
      2. Cover the pot, place on medium-high heat, and bring water to a boil.
      3. Reduce heat to medium- low, add tomato sauce or tomato paste, or both ( depending on how thick you like you sauce to be).
      4. Cover the pot and simmer for 45 minutes or until the zucchini is tender and the rice stuffing is fully cooked.
      5. Taste the sauce and adjust salt if you'd like.
      6. Transfer to a serving plate, serve and enjoy!

    Notes

    If you have stuffing mixture left over, you can store in the freezer for future use. 

    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 1057mgCarbohydrates: 26gFiber: 7gSugar: 11gProtein: 18g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

    Lebanese Steak Shish Kabob

    This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

    This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

    Summer is here, which means one thing! I now make everything I can on the grill! I love a good Kafta Kabob or Salmon Kabobs, but there’s something special about a flavorful grilled steak skewer.

    Use sirloin for a beefy and affordable cut, or your favorite cut of beef. With a simple marinade these steak kabobs are tender and juicy. It is the perfect recipe for summer grilling when you need an easy meal that doesn’t heat up your kitchen. But, If you don’t want to fire up you’re grill, why not try to my Air Fryer Steak Tips recipe!

    You’ll love these Lebanese Shish Kabobs for entertaining and cook-outs. Just keep in mind they’ll go quick so you may want to do a double batch.

    The Beef Kabob Marinade

    I went for a Middle Eastern steak shish kabob marinade that relies on extra virgin olive oil for tenderizing the beef chucks. But for best flavor, I mix the meat in a mixture of spices: allspice, cinnamon and black pepper and cover them in olive oil. The flavor in the marinade is really what makes these beef kabobs extra special! It’s simple to make, so don’t skip it.

    ingredients for Lebanese beef shish kabobs

    I like to marinade the beef for at least 4 hours, in the fridge before threading and cooking. Letting them marinade is what turns a less expensive steak into an impressive dinner. Using a higher quality cut of beef, won’t need as much time marinading.

    The Secret to Shish Kabob Threading

    Just kidding – there is no secret at all! I just like to follow these tips for perfect steak shish kabobs:

    • Cutting the pieces in uniform sizes is the key to a great beef shish kabob! It ensures all pieces are perfectly cooked, and you don’t end up with some well done and some rare on the same skewer.
    • Use wooden skewers to be sure the beef stays a bit rare in the middle. Metal skewers conduct heat, so I only use them for chicken and vegetables. Just make sure you soak wooden skewers in water for at least 1 hour before using them.
    •  Don’t smush everything together tightly. Thread pretty loosely so heat can get in between – this helps cook the steak tips more evenly.
    • If using veggies in your skewers, cut them into a similar size pieces as the meat, to encourage even cooking. I like threading the beef and vegetables onto separate skewers so I can better manage their cook times.
    • Beef kabobs can be grilled to rare, medium or well done, it’s your choice! I grill the steak kabobs over high heat for 8-10 minutes, turning every 3-4 minutes, which typically results in medium doneness.

    Recipe Variation:

    These kabobs are only stacked with beef, as I like to grill vegetables on the side. But, you can use a variety of vegetables to add to the skewers, like zucchini cut into half moons, cherry tomatoes, and yellow squash, onions and bell peppers.

    shish kebab

    Storage And Reheating

    SERVE: You can keep these at room temperature for about an hour before they need to be stored in the refrigerator.

    STORE: Cover leftovers and store in the refrigerator for 2-3 days.

    FREEZE: Once cooled, place kabobs in a freezer-safe container and freeze for 1-2 months. Thaw in the refrigerator overnight before reheating.

    REHEAT: To reheat beef kabobs, place the kabobs in aluminum foil. Place them in a 300-degree oven for about 20-30, or until heated through.

    Cook’s Tools

    Recipe FAQ’s

    What is best the best steak for shish kabob?

    When you are marinating steak, you have different options!

    Sirloin- in my experience is the best cut of meat for kabobs. It is what I used for these Mediterranean kabobs, it is a naturally tender piece of meat that is lean, and it is more affordable than other cuts.  If you allow it a few more hours in the marinade (refrigerated), you will have better results.

    Generally, the less expensive your steak, the more time you should allow for marinating and tenderizing.

    Beef Tenderloin (or Fillet Mingon): I recommend this kind of meat if you’re making kabob for dinner and you don’t have time to marinade. Beef tenderloin is a higher end, but naturally tender cut that does not need to be tenderized. Follow the same marinade recipe, to add flavor. But no need to leave them marinade for a long period of time.

    beef shish kabob - Lebanese recipes

    How long to marinate steak kabob meat?

    How long to marinate the meat will depend on the cut you choose; anywhere from few minutes to 24 hours.

    For fillet mignon or beef tenderloin, you can do with a few minutes of marinating time, I basically let mine marinade while I prep veggies for grilling, or a salad, but I like to go for at least a couple of hours in the fridge for more flavor if I had the time.

    If using sirloin steak, you will need to marinade for at least 4 hours and up to 24 hours (refrigerated), the longer the better!

    What to Serve with Lebanese Shish Kebabs:

    Lebanese shish kebabs are always served with Hummus and Baba Ganoush.

    beef shish kabob - Lebanese recipes

    Lebanese Steak Shish Kabob

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

    This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. 

    Ingredients

    • 2 pounds sirloin steak- cut into 1-inch cubes

    For Marinade:

    • 1/2 cup olive oil
    • 1 teaspoon all spice
    • 1 teaspoon cinnamon
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt

    Instructions

    PREP AND MARINATE STEAK:

    1. Trim the steak of large pieces of fat. Doing so will cause fewer flareups and burnt edges.
    2. Cut steak into 1-inch cubes and add them to a medium size mixing bowl.
    3. Add spices, salt and olive oil and mix well to make sure all steak chucks are coated.
    4. Marinate the steak in the refrigerator for at least a few hour and up to 24 hours before threading and cooking.

    PREP GRILL & KABOBS:

    1. Preheat the grill to medium-high heat, grease with grilling spray and cover.
    2. Thread steak bites onto skewers.

    GRILL KABOBS:

    1. Place kabobs onto the preheated grill and cook for 3-4 minutes per side.
    2. Remove the kabobs from the grill and serve immediately.
    3. Enjoy!

    Notes

    If you are using wood skewers, soak them in water for at least 30 minutes before grilling.

    Recommended Products

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

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 292Total Fat: 59gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 209mgSodium: 392mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 61g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    eggplant dip- Lebanese recipes

    Lebanese Baba Ganoush- Eggplant Dip

    Lebanese Baba Ganoush, also spelled baba ghanoush or baba ghanouj, is a simple authentic Lebanese eggplant dip. Baba Ganoush is vegan, gluten-free, low in carbs and also keto-friendly. Very healthy!

    eggplant dip- Lebanese recipes

    Lebanese Baba Ganoush

    Baba Ganoush is prepared similarly to Hummus, you basically substitute eggplant for chickpeas. Both dips originated from the Middle East and they’re often served together with pita bread and fresh veggies as a flavorful appetizer.

    Baba Ghanoush can be made by roasting the eggplant on the grill, or in the oven until tender and soft. You can use baba ganoush like you would would with hummus—as a dip or spread. This eggplant dip makes the perfect snack, side dish or party appetizer. 

    The grill does add a little bit of smokiness which is nice but either preparation method works so go with whatever is easiest for you!

    Simple Ingredients:

    This authentic baba ganoush recipe is made with just a few simple ingredients.

    Baba Ghanoush is made with five simple ingredients.

    Eggplant:

    Tahini paste

    Garlic

    Salt

    Lemon juice

    lebanese baba ganoush

    How to Make Lebanese Baba Ganoush- Baba Ghanouj:

    The traditional way to prepare this Lebanese eggplant dip is by is cooking the eggplant over an open flame or grill it on a wood burning fire. That’s what gives it the strong smokey flavor. I opt for the easier faster method of just grilling the whole eggplant until soft and cooked through, then peel it and mash it/ mix it with garlic, lemon juice, tahini paste and a pinch of salt. 

    Step 1: Grill the eggplant: Rub really well with olive oil and salt and grill on a preheated grill, until soft and cooked through.

    How to grill whole eggplant

    Step 2: Once it’s soft to the touch, remove the flesh and pulp to use in the dip, and discard the skin.

    Step 3: Assemble the dip: I like to use a a garlic pestle instead of a food processor to blend the dip. In a medium sized bowl, add eggplant flesh, tahini sauce, salt, and garlic. Smash the ingredients together until you get the desired consistency.

    How to make authentic baba ganoush recipe
    eggplant dip with tahini

    You’ll want the final result to be a smooth dip, that still retains some of the eggplant’s chunky texture. If you want a super smooth, hummus like consistency, then use a food processor to blend the grilled eggplants and the rest of the ingredients.

    Tips:

    • Grill or Roast your eggplant: During summer time, I like to grill my eggplant, but roasting it works well too especially when grilling is not an option.
    • When mashing the grilled or roasted eggplant, using garlic pestle or a potato masher works best because you retain the chunky texture of the eggplant. Avoid using a food processor. 
    • Salt: Add a little extra salt, which I find it helps especially if the eggplant you picked is a little to the bitter side. 

    How long does Lebanese Baba Ganoush last in the fridge?

    This eggplant dip will keep well in the fridge for around a week in an air tight container. It freezes well too – place in an airtight container or freezer bag for up to 3 months. 

    baba ganoush, baba ghanouj

    More Lebanese Dips? Here are some!

    Avocado Hummus Recipe

    Homemade Labneh Dip Recipe

    Beet Hummus

    Homemade Hummus Recipe 

    The Best Lebanese Baba Ganoush Recipe

    lebanese baba ganoush

    Baba Ganoush- Eggplant Dip Recipe

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

    Lebanese Baba Ganoush, also spelled baba ghanoush or baba ghanouj, is a simple authentic Lebanese eggplant dip. Baba Ganoush is vegan, gluten-free, low in carbs and also keto-friendly. Very healthy!

    Ingredients

    • 1-2 medium eggplant (1.5 lb)
    • Salt
    • 3 Tbsp lemon juice- about 1 medium lemon
    • 1 large clove garlic- finely minced
    • 2 Tbsp Tahini paste
    • 2 Tbsp fresh parsley- Chopped (for garnishing)
    • 2 tbsp olive oil- for topping

    Instructions

    1. Preheat grill to 400 F.
    2. Coat the eggplant with cooking salt and olive oil.
    3. Place on the Grill and cook until the skin is blackened and flesh has collapsed for about 20 minutes. Turning occasionally to ensure all sides are cooked equally.
    4. Transfer to a plate and let cool slightly or until you are able to peel it.
    5. Carefully peel skin from eggplant, and cut out the stem intact.
    6. Drain any excess water.
    7. Mashing the eggplant flesh well using a potato masher or a garlic pestle.
    8. Add minced garlic, salt, tahini, and lemon juice. Combine very well while still mashing. You want the mixture to be smooth but still retain some of the eggplant's chunky texture.
    9. Garnish with parsley, or your favorite herb but I have found that parsley goes best with Baba Ganoush.
    10. Top with few tablespoons of olive oil.
    11. Serve with toasted pita bread, pita chips, or veggies and enjoy!

    Recommended Products

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

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 213Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 155mgCarbohydrates: 29gFiber: 8gSugar: 10gProtein: 4g

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

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    riz b haleeb

    Lebanese Rice Pudding- Riz Bi Haleeb

    Lebanese Rice Pudding – Creamy, sweet and so, so easy to make. This Middle Eastern Rice Pudding recipe also known as Riz Bi Haleeb is classic and comforting. Made in one pot with just a few ingredients… cooked until thick, then served warm or chilled. This Lebanese Rice Pudding will be a go-to dessert recipe for years to come.

    riz b haleeb

    Lebanese Rice Pudding- Riz Bi Haleeb

    This Lebanese Rice Pudding also known as Riz bi Haleeb is a rich and creamy, easy to prepare dessert that young and old alike will love! It is such a nostalgic treat.

    Ahhhh, anytime I eat it now, it instantly takes me back to my childhood….to my grandma’s kitchen….to happy, comforting memories.  She made this for us all the time!

    What is Lebanese Rice Pudding?

    This Arabic rice pudding, also known as Riz bi Haleeb in Arabic, which translates to Rice in Milk. It is a dish common in Middle Eastern cuisine made with white rice, milk, sugar, a dash of rose water for extra flavor and a thickener such as corn starch to make it richer. If you love my Mahalabia- Lebanese Milk Pudding,  you’ll love its cousin, rice pudding – similar, but unique in their own ways.

    What you’ll Need to Make Lebanese Riz B Haleeb:

    Here are the five main ingredients that you need for rice pudding: *Be sure to see the printable recipe card below for measurements & directions!

    Rice: You can use any uncooked short-grain white rice here. Jasmine is my go to when making this Lebanese pudding.

    Milk: Any kind of milk will work, although the higher the fat percentage, the creamier the results.

    Sugar: 1/2 a cup.

    Cornstarch: Works as a thickener, thinned with some milk before adding it to the pudding.

    Water: To help half cook the rice.

    Rose water: This gives it a great background flavor.

    Lebanese rice pudding

    How to Make this Riz Bi Haleeb Recipe:

    Cooking rice pudding is as easy as putting all the ingredients into a saucepan and simmering until the rice is very tender and the mixture thickens up. Remember to stir it occasionally to make sure the bottom doesn’t scorch. 

    • In a medium sized pot, cook the unwashed rice with one cup of water over medium-low heat for about 5-7 minutes, or until all the water is gone.
    riz b haleeb
    • Add the milk (reserve 1/4 cup on the side) and sugar to the pot and mix well with the rice.
    • Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
    • Lower heat to low and cook for additional 10 minutes, until rice is cooked through. stirring occasionally.
    • Add the cornstarch to the ¼ cup of reserved milk and mix to combine. Pour it over the rice and milk mixture, and cook until it thickens, for about 5 more minutes.
    • Remove from heat, stir in rose water.
    • Transfer mixture to serving bowls immediately.
    • Garnish with crushed pistachios. Let it cool at room temperature before serving and enjoy!

    Be sure to cook this Lebanese rice pudding long enough…undercooking the pudding will cause it to be soupy… still tasty but not thick like pudding. A good way to check if it’s cooked long enough is to run your finger along the back of your mixing spoon to see if you can draw a line that doesn’t seep back together….if the line remains, you have pudding!

    Can I Make Rice Pudding with Cooked Rice?

    The short answer: sure, you can make it with cooked rice. Long answer: it’s just not the same. Rice should be uncooked. The ideal taste and texture of rice pudding comes from constantly stirring raw rice as it cooks, which releases the starch. That’s what thickens the milk mixture and makes it so wonderfully creamy.

    How long is rice pudding good for? 

    You can store your stovetop rice pudding in an airtight container for up to 5 days in the refrigerator. I recommend placing some plastic wrap on the surface of the pudding, to avoid a skin forming.

    Can you freeze rice pudding?

    It can also be frozen in an airtight container up to 3 months, but I don’t recommend it. Once thawed, the pudding separates and becomes grainy and not very creamy. It’s best eaten fresh or chilled and/or reheated.

    I hope you try this Lebanese Rice Pudding-Riz bi Haleeb recipe. It is a great dessert to make year round with pantry staples!

    Lebanese rice pudding

    Lebanese Rice Pudding- Riz bi Haleeb

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

    Ingredients

    • ½ cup short grain rice- Jasmine Rice
    • 1/2 cup water
    • 5 cups milk
    • ½ cup granulated sugar or cane sugar
    • 3 tablespoons Cornstarch
    • 1 tablespoon rose Water or orange blossom
    • Crushed pistachios- for garnishing

    Instructions

    1. In a medium sized pot, cook the unwashed rice with one cup of water over medium-low heat for about 5-7 minutes, or until all the water is gone.
    2. Add the milk (reserve 1/4 cup on the side) and sugar to the pot and mix well.
    3. Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
    4. Lower heat to low and cook for additional 10 minutes, until rice is cooked through. stirring occasionally.
    5. Add the cornstarch to the ¼ cup of milk reserved on the side and mix to combine. Pour it over the rice and milk mixture, and cook until it thickens, for about 5 more minutes.
    6. Remove from heat, stir in rose water.
    7. Transfer mixture to serving bowls immediately.
    8. Garnish with crushed pistachios. Let it cool at room temperature before serving and enjoy!

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Malfouf salad- salata

    Lebanese Cabbage Salad- Malfouf Salad

    A delicious, crunchy Lebanese Cabbage Salad, also known as Malfouf Salad in Arabic. Think of it as the Lebanese Coleslaw– minus the mayo dressing.

    Malfouf salad- salata

    Malfouf Cabbage Salad

    This refreshingly easy malfouf salad has only 6 ingredients and could not be simpler to make! The tangy dressing makes this salad a total crowd pleaser.

    Malfouf translates to cabbage in Arabic. I usually make this salad whenever I have leftover cabbage from making Lebanese Stuffed Cabbage Rolls.

    How to Make Lebanese Cabbage Salad

    I love this malfouf salad for its layers of colors and textures. It doesn’t skimp on flavor, and there is plenty of good crunch.

    Middle Eastern Coleslaw Ingredients:

    Cabbage. I used a blend of both green and red cabbage for color (you’ll need about ½ of a small head of each), but if you prefer not to have extra, you can use just 1 small head of red or green, instead of both.

    **While you can swap a bag of premade coleslaw in a pinch, the texture of the cabbage you find in a bag does not compare to thinly slicing it yourself from a whole head.

    Dried Mint. or fresh.

    Lemon Garlic Dressing. It takes just minutes to stir together; it combines, lemon juice, garlic, salt and olive oil.

    Got those? Great. Then we’re ready to make Malfouf salad.

    Lebanese coleslaw salad

    How to Make Malfouf Salad:

    • Start by washing and finely slicing your cabbage and place in a large bowl. For tips on how to slice your cabbage heads, see the section below. Some people find it easier to use a wide vegetable peeler to shred cabbage.
    • Prepare the dressing, then pour it gradually over the shredded cabbage. Toss, and continue to add more dressing until you’ve reached your desired amount. Sprinkle with dried mint over the top, toss, and DIG IN!

    How to Thinly Slice Cabbage for Salad

    • Start by cutting the cabbage heads in half from top to bottom, slicing down through the stem. Remove any brown outer leaves.
    how to shred cabbage head
    • Then, place the cabbage with its flat, cut-side facing against the cutting board. Cut the halves into quarters (slicing down from the top through the stem again). Carefully cut out the core and discard.
    • Turn the pieces so a flat side is on the cutting board, and slice them as thinly as possible, working your way across each quarter.
    Lebanese cabbage salad

    How to Customize this Lebanese Cabbage Salad

    The basic ingredients of the salad are cabbage, lemon juice, olive oil, garlic, salt and dried mint. But you can also add some thinly sliced cucumbers, green onions or tomatoes as well. Also, if you prefer, you can add fresh mint instead of dried.

    Make Ahead and Storage Tips

    • To Make Ahead. Chop your cabbage up to 1 day in advance, and store it in the refrigerator. You can also prepare your dressing up to 1 day in advance, and store it in a separate container in the refrigerator.
    • To Store. Place this Middle Eastern cabbage salad in an airtight storage container in the refrigerator. Once dressed, it will stay for 3 or 4 days.

    What to Serve with Lebanese Red Cabbage Salad

    I hope you love this delicious and simple Mediterranean Cabbage Salad – be sure to give it a review below! Also don’t forget to follow The Salt and Sweet Kitchen on InstagramFacebook and Pinterest.

    Lebanese cabbage salad

    Lebanese Cabbage Salad- Malfouf Salad

    Yield: 4
    Prep Time: 15 minutes
    Total Time: 15 minutes
    A delicious, crunchy Lebanese Cabbage Salad, also known as Malfouf Salad in Arabic. Think of it as the Lebanese Coleslaw– minus the mayo dressing.

    Ingredients

    • 1 small cabbage head- or 1/2 of each if using red and green
    • ¼ cup olive oil
    • ⅓ cup lemon juice
    • 1 garlic clove
    • ½ teaspoon salt
    • 1 tablespoon dried mint

    Instructions

      1. Start by washing and finely slicing your cabbage and place in a large bowl.
      2. Prepare the dressing, in a small bowl, add a crushed garlic clove and mix them with the olive oil, lemon juice, and salt.
      3. Pour dressing gradually over the shredded cabbage. Toss, and continue to add more dressing until you’ve reached your desired amount.
      4. Sprinkle with dried mint over the top, toss, and DIG IN!



    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 146Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 274mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 1g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    zaatar pita chips

    Baked Pita Chips with Zaatar

    So simple and healthy, it’s easy to make your own homemade Pita chips with zaatar that are delicious and crispy! And once you do, there’s no going back to the bag!

    Homemade

    Quick & Easy Baked Pita Chips:

    Once you go homemade – there is no turning back!

    Forget the bag, this homemade baked pita chips recipe bakes up perfectly crispy and delicious. Plus, they are so much healthier than packaged pita chips since you control the amount of oil and the sprinkle of zaatar, adds so much flavor.

    This Homemade Zaatar chips recipe is a delicious way to use your leftover pita bread. They make for a great snack or appetizer and are perfect for all of your dipping needs.

    If you have 15 minutes or so, you can make this zaatar pita chips recipe start-to-finish, with just 3 ingredients!

    Ingredients:

    To make homemade pita chips with zaatar, you’ll need just 3 ingredients:

    Pita bread: You can use plain or whole wheat pita bread for these pita chips. I like to keep them with the pocket in the middle instead of separating the pita pocket, which makes for delicious, crispy, layered chips.

    Olive oil: Helps get the pita chips nice and crisp and makes the seasoning stick.

    Za’atar: A common Middle Eastern spice blend made from thyme, sumac, sesame seeds, and more. It is delicious. In this recipe, I used Zaatar Road spice mix, and it was amazing! Check out their website for more delicious goodies, imported from the Levantine region.

     Zaatar pita bread

    How to Make Zaatar Pita Chips:

    Here is a quick overview of the process for how to make pita chips from pita bread (full recipe included below):

    Prep Oven: Preheat oven to 350°F. Next, line a baking sheet with parchment paper.

    Prep the pita bread: Cut your whole pita bread loaf into triangles, try to have them cut into similar size pieces, so they bake evenly.

    Season: Place triangular pita chips in a bowl, drizzle with olive oil and sprinkle with zaatar spice. Toss until evenly coated.

    Bake: Arrange triangles in a single layer on a baking sheet lined with parchments paper. Place baking sheet in oven and bake pita chips for 8-10 minutes, until golden browned and crispy.

    Eat: Then eat them up while they are still nice and warm and enjoy!

    cut out Arabic bread
    Baked Pita chips with zaatar
    Baked Pita Chips with Zaatar

    Dip options for these zaatar pita chips:

    If you make your own homemade pita chips then you make make your own Homemade Labneh Dip, Baba Ganoush- Eggplant Dip, Homemade Hummus or Avocado Hummus Recipe to go with it.

    Storage:

    Kept in an airtight container, baked pita chips will keep for up to a week at room temperature. Just keep them in your pantry!

    More Recipes with Zaatar:

    Zaatar Swirl Bread

    Zaatar Manaqish

    Labneh Flatbread

    If you try this baked Middle Eastern chips recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or any changes you make.

    zaatar pita chips

    Zaatar Pita Chips

    Yield: 8
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes

    This Homemade Baked Pita Chips with Zaatar recipe is a delicious way to use your leftover pita bread. They make for a great snack or appetizer and are perfect for all of your dipping needs.

    Ingredients

    • 2 pieces large pita bread (white or whole wheat)
    • 2 tablespoons extra virgin olive oil
    • 3 tablespoons za’atar spice

    Instructions

    1. Pre-heat oven to 350 degrees and line a baking sheet with parchment papers. Spray with cooking spray and set aside.
    2. Using a pair of kitchen scissors, cut the pita bread into triangle shape pieces. Try to cut them to similar size so they cook evenly.
    3. Place the pita triangles in a large bowl and drizzle with olive oil then sprinkle with za'atar spice, Toss well until pita is evenly coated.
    4. Spread pita in an even layer on prepared baking sheets and bake until golden brown and crispy, about 10-12 minutes.
    5. Serve while still warm with your favorite dip and enjoy!

    Recommended Products

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

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 57Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 187mgCarbohydrates: 13gFiber: 1gSugar: 0gProtein: 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Lebanese Vegan Recipes

    15 Lebanese Vegan Recipes

    These easy 15 Lebanese vegan recipes make eating a plant-based diet fun, healthy, and most importantly: delicious!

    Lebanese Vegan Recipes

    Vegan Lebanese Recipes

    Whether you are simply trying to eat less meat, cook more plant-based meals, or follow a vegan lifestyle- I hope that these Lebanese Vegan Recipes help give you some healthy dinner ideas.

    I combed through my blog and compiled a list of my 15 BEST Lebanese Vegan Dinners! These vibrant, Lebanese and Middle Eastern inspired plant-based recipes are full of flavor and easy to make. Pick out a few to try this week! Tell me your favorites in the comments below!

    And now…our best easy Lebanese vegan recipes!

    Lebanese beans soup

    Makhlouta-15 Bean Soup

    This 15 Bean Soup is a hearty Lebanese dish known as Makhlouta. A vegan healthy soup made with beans and a handful of basic ingredients. It’s flavorful and filling and perfect for a cold winter dinner!

    Lebanese style lentil soup

    Lentil Soup with Pasta

    Hearty and healthy, this Lebanese Lentil Soup with Pasta is loaded with flavor. It is a nourishing, meatless, easy-to-make and delicious soup!

    loubie bzeit

    Loubie Bzeit

    Loubie Bzeit, is the simplest, most delicious vegetarian dish and the best way to eat green beans! These Italian green beans are sautéed in olive oil, onions and garlic and braised with tomato sauce until tender. 

    Lebanese soup

    Lebanese Red Lentil Soup

    This easy Lebanese Red Lentil Soup recipe is a must try if you’re looking for a flavorful soup, that’s vegan and protein rich. It’s healthy, hearty and makes for a perfect holiday or weeknight rush dinner. Ready is less than 30 minutes!

    air fried falafel

    Air-Fried Falafel

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

    Lebanese Salad

    Tabbouleh Salad

    Tabbouleh Salad is one of the most recognizable Middle Eastern salads. This parsley salad is very simple, made with very finely chopped parsley, mint, tomatoes, onions, and bulgur wheat and then dressed with lemon juice, a hint of pomegranate molasses and olive oil.

    masabaha, balila, masabaha recipe

    Lebanese Lemon Garlic Chickpeas- Msabaha

    Lebanese Lemon Garlic Chickpeas, also known as Msabaha or Musabaha recipe is bursting with flavorful hints of lemon and packed with protein. This Lebanese side dish, which can also served as breakfast is vegan and gluten free, but mostly just delicious!

    Lentil soup with spinach

    Lebanese Lentil Soup with Spinach

    This Lebanese Lentil Soup with Spinach is an easy one-pot vegan meal that is full of flavor. It’s light, nutritious and satisfying with lots of fiber. I make this soup with lentils, spinach, potatoes, carrots and fresh lemon whenever I’m in need of some healthy comfort food. What’s not to love?

    mujadara recipe

    Lebanese Mujadara

    Lebanese Mujadara is a lentil and rice, satisfying and simple dinner recipe! This one-pot healthy meal is vegan, low fat and full of flavor. With only a handful of ingredients, this simple Lebanese inspired dish is ready in about 30 minutes and requires very little work.

    hummus dip

    Homemade Hummus

    This Homemade Hummus Recipe is quick and easy to make, creamy, dreamy and tastes so fresh and flavorful! Way better than those store bought ones.

    Foul Mudammas- Lebanese breakfast

    Lebanese Ful Medames

    Lebanese Ful Medames also known as Foul Medames or Foul Mudamas is a popular Middle Eastern savory breakfast dish that’s made with cooked fava beans, topped with a garlic lemon dressing, and served with fresh vegetables and pita bread.

    lemon tahini dressing- falafel dressing

    Lemon Tahini Dressing

    This Lemon Tahini Dressing makes the perfect addition to any garden salad, sandwiches, falafel, and more… It is also vegan, SO easy to make and delicious! Falafel is always topped with a creamy Lemon Tahini Dressing in Lebanese cuisine.

    If you are looking for red lentil recipes, you will love this Lebanese red lentil mujadara recipe. This Mujadara is healthy, vegan and easy to prepare.

    Red Lentil Mujadara

    This easy Lebanese Red Lentil Mujadara recipe, is my go-to meal when I want something that’s healthy, quick and delicious. It’s completely vegan, loaded with red lentils, onions and some rice. Oh and comes together in under 30 minutes!

    If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

    Red Lentil Tabouli Salad

    This healthy and tasty Red Lentil Tabouli Salad is full of Middle Eastern flavor! Filling Red lentils are paired with fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil – Vegan and Gluten-Free. 

    Adas bi hamod lentil soup

    Adas b Hamod

    Incredibly delicious Lebanese Lemon Lentil Soup, also known as Adas b Hamod in Arabic. It’s vegan, easy to prepare, loaded with swiss chard, carrots and potatoes; this healthy and hearty Lebanese soup is the perfect winter warmer! It is one of those soups that tastes even better the next day or the day after that!

    I hope these healthy delicious Lebanese vegan dishes including: breakfasts, soups, salads, and sides dishes recipes inspire you to try something new this week! 

    If you try any of these vegan Lebanese recipes, be sure to let me know in the comments below and rate the 15 bean soup recipe- Maklouta included in the recipe card below, if you made it!

    Lebanese Vegan Recipes

    15 Lebanese Vegan Recipes

    Yield: 6
    Prep Time: 10 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 30 minutes
    These easy Lebanese vegan recipes make eating a whole food plant-based diet fun, healthy, and most importantly: delicious! Below is my maklouta recipe, find 14 more easy vegan recipes in the article above!

    Ingredients

    • 1 pound 15 bean soup mix
    • 1 large onion- sliced into thin slices
    • 1 medium onion- processed in food processor
    • 1 tablespoon cumin
    • 1/2 cup coarse bulgur
    • 6 cups water
    • Salt- start with 1 teaspoon

    Instructions

    1. Rinse beans and drain. Sort any unwanted debris.
    2. Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.
    3. Add water ( about 6 cups) to cover the drained beans.
    4. Place over medium high heat, bring to a boil, then partially cover, reduce heat to medium low and simmer, stirring it occasionally until the beans begin to break down, about 50 minutes.
    5. Stir in thin slices of onions and bulgur. Simmer until bulgur is fully cooked.
    6. Meanwhile, in your food processor, add onion and cumin and process until well blended.
    7. Add to the the soup and cook for an additional 10 minutes.
    8. Adjust seasoning as desired, and serve hot.
    9. ENJOY!
    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 317Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 3373mgCarbohydrates: 55gFiber: 22gSugar: 9gProtein: 16g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Lebanese beans soup

    Makhlouta-15 Bean Soup

    This 15 Bean Soup is a hearty Lebanese dish known as Makhlouta. This vegan healthy soup is made with beans and a handful of basic ingredients. It’s flavorful and filling and perfect for a cold winter dinner!

    maklouta

    15 Bean Soup- Makhlouta Soup:

    Meet my favorite Lebanese bean soup! Makhlouta or Makhloota translates to “mixed” in Arabic. This recipe uses a mix of “15 beans” but you don’t need to separately buy 15 different kinds of beans; rather, you can pick up a bag of “bean soup mix”, usually found by the dried bean section of your grocery store, the rest of the ingredients are easy staples. I bet you have most of them on hand right now.

    Ingredients for Lebanese Makhlouta:

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

    15 Bean Soup Mix. Look for anything called “bean soup mix.” Some bean mixes have 13 or 16. I used this bean soup mix. If your bean soup mix comes with a seasoning packet, simply discard it; this soup is already seasoned.

    Cumin: Takes this soup over the top.

    Onion: You will need two onions, one cut into thin slices and the other one blended in a food processor with the cumin spice.

    Bulgur: Coarse bulgur wheat– number 3 or 4 is best. You can skip it, if it’s not available.

    Salt: To Taste.

    Water: about 6 cups.

    Lebanese beans soup- makhlouta

    How to Make Makhlouta Soup:

    You will need to soak the beans overnight. If you forgot to soak them, not a problem. I have a quick soak method for you in the tips section below.

    • Rinse beans and drain. Sort any unwanted debris.
    • Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.
    15 bean mix- makhlouta
    • Add water to cover the drained beans.
    • Bring to a boil, then partially cover and simmer until the beans begin to break down.
    • Stir in thin sliced onions and bulgur. Simmer until bulgur is fully cooked.
    makhlouta recipe
    • Meanwhile, in your food processor, add onion and cumin and process until well blended.
    onion and cumin for bean soup
    • Add to the the soup and cook for an additional 10 minutes.
    • Adjust seasoning as desired, and serve hot. ENJOY!
    Lebanese Bean Soup

    What Beans are in 15 Bean Soup?

    Different bean bags may contain some variations of this mixture. Here is what the one I used contained:

    Northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and black bean.

    Tips for Making the Best Makhlouta Recipe:

    • Soaking beans before cooking decreases cooking time and can remove some of the complex sugars, making them more digestible. Be sure to discard the soaking liquid and use fresh water for cooking.
    • Soaking is optional. If beans are not soaked, add 1 cup extra liquid and cook 45-60 minutes longer (or until beans are tender).

    How to Store and Reheat Lebanese Bean Soup:

    • To Store. Store leftover bean soup in an airtight storage container in the refrigerator for up to 5 days.
    • To Reheat. Rewarm soup on the stove over medium-low heat until hot. You can also reheat leftovers in the microwave until heated through.
    • To Freeze. Place soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

    More Lebanese Soup Recipes:

    Lebanese Red Lentil Soup

    Lentil Soup with Pasta

    Lebanese Lemon Lentil Soup

    Makhlouta- Makhloota- The Best Bean Soup Recipe

    Lebanese beans soup

    Lebanese 15 Bean Soup- Makhlouta

    Yield: 6
    Prep Time: 10 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 30 minutes

    This 15 Bean Soup is a hearty Lebanese dish known as Makhlouta. This vegan healthy soup is made with beans and a handful of basic ingredients. It’s flavorful and filling and perfect for a cold winter dinner!

    Ingredients

    • 1 pound 15 bean soup mix
    • 1 large onion- sliced into thin slices
    • 1 medium onion- processed in food processor
    • 1 tablespoon cumin
    • 1/2 cup coarse bulgur
    • 6 cups water
    • Salt- start with 1 teaspoon

    Instructions

    1. Rinse beans and drain. Sort any unwanted debris.
    2. Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.
    3. Add water ( about 6 cups) to cover the drained beans.
    4. Place over medium high heat, bring to a boil, then partially cover, reduce heat to medium low and simmer, stirring it occasionally until the beans begin to break down, about 50 minutes.
    5. Stir in thin slices of onions and bulgur. Simmer until bulgur is fully cooked.
    6. Meanwhile, in your food processor, add onion and cumin and process until well blended.
    7. Add to the the soup and cook for an additional 10 minutes.
    8. Adjust seasoning as desired, and serve hot.
    9. ENJOY!
    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 317Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 3020mgCarbohydrates: 55gFiber: 22gSugar: 9gProtein: 16g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Lebanese Beef Shawarma

    Lebanese Beef Shawarma

    Lebanese Beef Shawarma- This is my take on the revolving shawarma spit griller. Tender beef strips are marinated in Middle Eastern spices, onions, apple cider vinegar and olive oil, then seared on stove top to perfection and served in pita wrap with veggies and tahini sauce — It’s always a favorite! 

    Lebanese Beef Shawarma

    I posted my chicken shawarma recipe a while back, which I make quiet frequently, but I can’t believe it took me this long to make the beef version. I mean, beef shawarma is a classic, and it’s so so good. So, it’s totally my food blogging responsibility to share this authentic Lebanese recipe with you all.

    What is Shawarma? 

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

    How to Make Beef Shawarma:

    Full recipe with exact measurements and a printable option at the end of this post.

    MAKE SHAWARMA SEASONING

    I always get store bought shawarma seasoning from my local Middle Eastern store or online. However, it’s really easy to make your own. Here is what you’ll need: salt, all spice, ground cloves, cumin, cardamom, cinnamon, oregano and paprika.

    MARINATE BEEF SHAWARMA

    The marinade for this shawarma recipe is made with the Beef shawarma spices mixed with olive oil and apple cider vinegar or lemon juice before adding and coating the beef strips. It is always a good idea to let the beef marinade for 1-2 hours in the fridge. This will help add flavor and results in the most tender beef. 

    shawarma marinade

    COOK THE BEEF SHAWARMA

    When you’re ready to cook the beef shawarma, over medium high heat, heat large cast iron pan or non stick skillet until very hot. Transfer the beef strips cook for 8-10 minutes, or until the beef is cooked through.

    shawarma beef cooked in cast iron skillet

    HOW TO SERVE SHAWARMA BEEF:

    Serve your shawarma in a pita bread wrap, topped with tomatoes, an onion sumac mixture, parsley and a drizzle of tahini sauce.

    If you’re looking to cut the carbs, serve it over a salad, but don’t skip the tahini dressing!

    shawarma wrap

    WHAT CUT OF MEAT IS BEST FOR BEEF SHAWARMA?

    You can make shawarma with any beef cut if you slice it thin. The best and most common cut to use for shawarma is either flank steak or skirt steak. Both of them are relatively thin cuts of beef. All you need to do is cut them into relatively slender strips, cutting against the grain. This results in tender juicy meat. Sirloin steak is well suited for marinating too and is a more budget conscious steak option.

    Flank steak wrap

    Tips:

    • Thinly slice your meat against the grain: (this is especially helpful if you’re using flank steak, which can be chewy if cut incorrectly), into strips that are fairly thin.
    • Don’t over cook the meat: You don’t want rubbery, dried out, meat in your shawarma platter. These strips just need a quick sear, 4-5 minutes on each side.
    • Use a cast iron skillet: if available, a cast iron helps distributes the high heat quite well.

    Similar Lebanese Recipes:

    Chicken Tawook

    Air-Fried Falafel

    Lebanese Chicken Shawarma

    If you like this easy Lebanese Shawarma with Beef 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! 

    shawarma platter

    Beef Shawarma

    Yield: 8
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Lebanese Beef Shawarma- This is my take on the revolving shawarma spit griller. Tender beef strips are marinated in Middle Eastern spices, onions, apple cider vinegar and olive oil, then seared on stove top to perfection and served in pita wrap with veggies and tahini sauce — It’s always a favorite! 

    Ingredients

    Beef Shawarma

    • 2 pounds flank steak cut into very thin strips
    • 1/4 cup olive oil
    • 1/4 cup apple cider vinegar
    • 2 tablespoons Shawarma seasoning* Check the notes section below if making your own seasoning
    • 1 onion sliced

    Tahini Sauce:

    • ¼ cup tahini paste
    • 1 lemon juice
    • ½ teaspoon salt
    • 2 tablespoons warm water, more as needed
    • 1 crushed garlic clove

    Shawarma wrap toppings:

    • 1 small onion- cut into wedges and mixed with 1 teaspoon of sumac spice
    • 1 tomato- diced
    • parsley- chopped
    • pickles

    Instructions

    1. To make the marinade, in a large bowl, whisk the shawarma seasoning, olive oil, apple cider vinegar until well combined in a large bowl.
    2. Add steak strips and sliced onions to the bowl, and toss to fully coat the beef with the marinade. Cover the bowl and let it sit in the fridge for 1-2 hours.
    3. Heat a large cast iron pan or non stick skillet over medium high until very hot. Transfer the beef strips from mixing bowl and cook for 8-10 minutes, or until the beef is cooked through. Flip the beef a a few times using tongs to ensure all sides are cooked through.
    4. Make the tahini sauce: In a small bowl, combine tahini, crushed garlic, lemon juice, salt, and olive oil. Whisk until thoroughly blended. Add water water, and whisk some more. If your dressing is too thick, add another table spoon of warm water, or until it becomes creamy in texture.
    5. Serve your shawarma in a pita bread wrap, topped with tomatoes, onion sumac mixture, parsley and a drizzle of tahini sauce.
    6. Enjoy!

      Notes

      Homemade Beef Shawarma Seasoning:

    • 1 teaspoon All Spice
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1 teaspoon ground cloves
    • ½ teaspoon cardamom
    • ½ teaspoon cinnamon
    • ½ teaspoon oregano
    • ½ teaspoon paprika
    • Recommended Products

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

      Nutrition Information:
      Yield: 8 Serving Size: 1
      Amount Per Serving: Calories: 244Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 91mgSodium: 346mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 34g

      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.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      zucchini fritters

      Lebanese Zucchini Fritters

      Lebanese Zucchini Fritters, also known as Ejjeh Kousa in Arabic, make a wonderful starter, side dish or even a light lunch! These crispy zucchini fritter patties are formed and pan-fried then served hot alongside a cool dollop of sour cream or yogurt.

      zucchini fritters

      Lebanese Zucchini Fritters- Ejjeh Kousa:

      In Lebanese cuisine, zucchini fritters are often made with zucchini flesh. After making any stuffed zucchini dish such as Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce, Lebanese Stuffed Zucchini- Kousa or Vegetarian Lebanese Stuffed Zucchini, I frequently end up with a mound of golden flesh, so I make these fritters. This recipe can also be made with shredded zucchini instead- which is what I did here. If you use zucchini flesh, be sure to add parsley to the batter to get the greenish fritters color and for extra flavor.

      What You’ll Need:

      “Scroll all the way down to get the full recipe with exact measurements and a printable option.”

      • Zucchini
      • Eggs
      • Garlic cloves
      • Onion
      • Salt and pepper
      • Flour
      • Corn starch
      • Olive oil
      Lebanese ejjeh kousa

      HOW TO MAKE ZUCCHINI FRITTERS:

      These healthy zucchini fritters are unbelievably easy to whip up:

      Begin by shredding the zucchini on a box grater or in a food processor fitted with the shredding disk.

      Transfer the zucchini to a fine mesh strainer, to draw out the liquid.

      Let the shredded zucchini sit for about ten minutes, and then use your hands to squeeze out as much liquid as possible.

      In your food processor, add onion and garlic and process until you have a pureed mixture. Set aside.

      pureed onion and garlic in food processor

      Whisk the eggs, salt and ground black pepper in a medium mixing bowl.

      Add the shredded zucchini, and pureed onion and garlic mixture. Mix well until combined.

      eggs and zucchini mixed in a bowl

      Sprinkle the flour and corn starch. Stir again until evenly mixed.

      zucchini fritters mixture

      Heat the olive oil in a large non-stick skillet, and then working in batches, drop about 2 tablespoons of the batter into the pan. Pan-fry until golden brown on both sides. About 2 minutes on each side.

      Transfer the fritters to a paper-towel lined plate to drain any oil.

      Serve immediately with a dollop of sour cream/yogurt and lemon wedges.

      zucchini fritters

      Tips for Making the best Zucchini Fritters:

      • Wring as much liquid as you can out of the zucchini. This will prevent your fritters from becoming soggy.
      • Don’t use too much oil. You only need enough oil to coat the pan. This is a shallow fry, not a deep-fry.
      • Use non-stick skillet. You don’t want the fritters to stick to the bottom of the pan.
      • Don’t overcrowd your pan. Cook in patches, depending on how large your skillet is.

      How to Make these Fritters Healthier

      To make Ejjeh fritters healthier, you can bake them in a muffin cup baking tin. Lightly spray a non-stick muffin tin with oil, and divide the batter into the 12 muffin cups. Bake for about 15 minutes at 350°F.

      How to Store:

      Store any leftover in an airtight container in the fridge for for up to 4 days. Reheat in the oven them on a cookie sheet in a 350°F oven or in your air fryer at 350°F until heated through.

      Freeze: you can freeze the fritters once cooked. Just place the patties in between layers of parchment paper and place in a freezer storage bag. They will stay good for for up to 3 months.

      zucchini patties

      Craving more? Subscribe to The Salt and Sweet Kitchen to get new recipes delivered straight to your inbox! And follow me on FacebookPinterest and Instagram for all of the latest updates.

      These fritters are wonderfully nutritious, low in calories and the perfect way to sneak in some veggies for those picky eaters. My three littles ones absolutely loved them!

      How to Make Zucchini Fritters:

      zucchini fritters

      Lebanese Zucchini Fritters

      Yield: 12
      Prep Time: 10 minutes
      Cook Time: 15 minutes
      Total Time: 25 minutes

      Lebanese Zucchini Fritters, also known as Ejjeh Kousa in Arabic make a wonderful starter, side dish or even a light lunch! These crispy zucchini fritters Patties are formed and pan-fried then served hot alongside a cool dollop of sour cream or yogurt.

      Ingredients

      • 2 medium Zucchini, about 2 cups shredded
      • 1 teaspoon salt
      • 3 eggs
      • 2 garlic cloves
      • 1 onion- halved
      • 1/2 teaspoon black pepper
      • 3 tablespoons flour
      • 3 tablespoons corn starch
      • 3 tablespoons olive oil, plus more if necessary
      • Lemon wedges, for serving

      Instructions

      1. Shred the zucchini in your food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Wring all of the excess liquid out of the zucchini with your hands, then set aside
      2. In medium bowl, whisk the eggs, salt and ground black pepper.
      3. Add the shredded zucchini, and pureed onion and garlic mixture. Mix well until combined.
      4. Sprinkle the flour and corn starch over mixture and stir until uniformly incorporated.
      5. Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters.
      6. Pan-fry until golden brown on both sides, 2-3 minutes per side.
      7. Transfer the fritters to a paper towel-lined plate.
      8. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve immediately with a dollop of sour cream or yogurt and lemon wedges.

        Notes

        Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 350°F oven or in your air fryer at 350°F until heated through and crispy.

        Recommended Products

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

        Nutrition Information:
        Yield: 12 Serving Size: 1
        Amount Per Serving: Calories: 74Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 196mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 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.

        Did you make this recipe?

        Please leave a comment on the blog or share a photo on Instagram

        sheikh el mahshi

        Sheikh el Mahshi- Stuffed Eggplant

        Sheikh el Mahshi- Roasted Lebanese stuffed eggplant with spiced ground beef and onion mixture, topped with toasted pine nuts. These mini stuffed eggplants are then baked in a rich tomato sauce.

        sheikh el mahshi

        What is Sheikh el Mahshi?

        Sheikh translates to “the head of a tribe” and Mahshi translates to “stuffed” in Arabic. This Lebanese stuffed eggplant recipe is considered the star of all stuffed dishes. I can understand why! It’s one of the best ways to enjoy eggplants !

        Lebanese cuisine is well known for stuffing vegetables recipes. Name a vegetable, and I’ll find you the recipe for stuffing it; like Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce, Lebanese Beef Stuffed Artichoke Bottoms, Lebanese Stuffed Cabbage Rolls, Lebanese Stuffed Grape Leaves and Lebanese Stuffed Zucchini- Kousa Mahshi.

        Ingredients to Make Sheikh el Mahshi:

        My full recipe card is at the bottom of this post. 

        Eggplants: I like to use small eggplants for this recipe as they cook better. They are also softer and more tender compared to globe eggplants. Small Italian eggplants are perfect for this recipe. 

        Ground beef: Lean ground beef (85%) is perfect for stuffed eggplants. Some use ground lamb beef or a combination of both.

        Onion: Diced yellow onions or white onions would work in this recipe.

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

        Salt

        Olive oil

        Fresh tomatoes: or alternatively a 15 oz can of diced tomatoes.

        Tomato paste: thinned with water.

        Pine nuts: optional.

        stuffed eggplants

        How to Make Sheikh al Mahshi:

        Prepare Eggplants for Roasting:

        Traditionally, the eggplant is deep fried to make sheikh el mahshi. I prefer roasting it.

        • Preheat the oven to 400°F and grease a baking sheet with cooking spay.
        • Leaving the stem of the eggplants intact, and starting at the top, cut a stripe down to the bottom, leaving half an inch space at the top and bottom.
        • Arrange striped eggplants on baking sheet and brush with olive oil, until every eggplant is well coated and sprinkle with salt.
        • Bake for 25 minutes, or until eggplants are soft.
        roasted eggplants for mahshi

        Prepare the Mahshi Stuffing:

        • In a non stick skillet over medium heat, heat olive oil and add diced onions and salt. Cook for for 8-10 minutes, or until wilted but not browned.
        • Add ground beef and spices and mix well with onions, stirring frequently to break the beef into small pieces, cook for 10- 15 minutes or until beef is fully cooked through. set aside.
        mahshi stuffing

        Prepare the Pine Nuts- If using: 

        • In a small pan, over medium low heat, heat olive oil, add the pine nuts and cook for 5- 7 minutes or until golden, stirring frequently to prevent them from getting burned- set aside.

        Stuff the Eggplants with the Stuffing Mixture:

        • Preheat the oven to 350 F and lightly grease a 9 x 13 baking dish.
        • Once the eggplants are safe to handle, using your hands hollow a pocket in each eggplant, starting from the slit.
        • Fill each eggplant with 3 to 4 tablespoons of the meat filling.
        • Arrange on baking sheet and sprinkle with roasted pine nuts and diced tomatoes.
        • In a measuring cup, thin tomato sauce with 1.5-2 cups of water and pour all over and around the stuffed eggplants.
        • Bake for 40 minutes, until the eggplants are fork tender.
        • Serve over Lebanese Rice and enjoy!
        sheikh el mahshi
        sheikh el mahshi

        What to serve with Sheikh el Mahshi:

         This Lebanese mahshi dish is a delicious complete meal on its own, but is best enjoyed with Lebanese rice.

        Here are a few other Lebanese inspired eggplant recipes that you might enjoy:

        If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@thesaltandsweetkitchen_) on Instagram, I love seeing your photos!

        Lebanese Stuffed Eggplant

        sheikh el mahshi

        Sheikh el Mahshi- Lebanese Stuffed Eggplant

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

        Ingredients

        For Roasting Eggplants

        • 6-8 small eggplants
        • 2 tablespoons olive oil
        • Pinch of salt

        For the Stuffing:

        • 1 lb lean ground beef (85%)
        • 1 teaspoon ground all spice
        • 1 teaspoon ground cinnamon
        • 1 teaspoon black pepper
        • 1 teaspoon salt
        • 1 medium onion- diced
        • 1 medium tomato- diced
        • 3 tablespoons tomato sauce
        • 1.5- 2 cups water

        For Pine nuts:

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

        Instructions


          Prepare Eggplants for Roasting:

        1. Preheat the oven to 400°F and grease a baking sheet with cooking spay.
        2. Leaving the stem of the eggplants intact, and starting at the top, cut a stripe down to the bottom, leaving half an inch space at the top and bottom.
        3. Arrange striped eggplants on baking sheet and brush with olive oil, until every eggplant is well coated and sprinkle with salt.
        4. Bake for 25 minutes, or until eggplants are soft.

        Prepare the Mahshi Stuffing:

        1. In a non stick skillet over medium heat, heat olive oil and add diced onions and salt. Cook for for 8-10 minutes, or until wilted but not browned.
        2. Add ground beef and spices and mix well with onions, stirring frequently to break the beef into small pieces, cook for 10- 15 minutes or until beef is fully cooked through. set aside.

        Prepare the Pine Nuts- If using: 

        • In a small pan, over medium low heat, heat olive oil, add the pine nuts and cook for 5- 7 minutes or until golden, stirring frequently to prevent them from getting burned- set aside.

        Stuff the Eggplants with the Stuffing Mixture:

        • Preheat the oven to 350 F and lightly grease a 9 x 13 baking dish.
        • Once the eggplants are safe to handle, using your hands hollow a pocket in each eggplant, starting from the slit.
        • Fill each eggplant with 3 to 4 tablespoons of the meat filling.
        • Arrange on baking sheet and sprinkle with roasted pine nuts and diced tomatoes.
        • In a measuring cup, thin tomato sauce with 1.5-2 cups of water and pour all over and around the stuffed eggplants.
        • Bake for 40 minutes, until the eggplants are fork tender.
        • Serve over Lebanese Rice and enjoy!
        Nutrition Information:
        Yield: 6 Serving Size: 1
        Amount Per Serving: Calories: 327Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 67mgSodium: 287mgCarbohydrates: 54gFiber: 16gSugar: 20gProtein: 28g

        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.

        Did you make this recipe?

        Please leave a comment on the blog or share a photo on Instagram

        kafta bil sanieh

        Kafta bil Sanieh- Baked Kafta

        Kafta bil Sanieh, a Lebanese casserole made with Lebanese meat patties, potatoes, onions and tomato slices that are layered and baked in a thick tomato sauce.

        kafta bil sanieh

        What is Kafta bil Sanieh?

        Kafta is the Lebanese version of meatballs, made with a very simple mix of ground meat, — usually beef, lamb, or a combination of both — Middle Eastern spices, finely chopped onions and parsley. Kafta bil sanieh, translates to “kafta in a tray” in Arabic. It is basically the baked version of kafta kabob and my Kafta stew dish and it’s best enjoyed with Lebanese rice. If you have any kafta leftover, be sure to check out my Arayes Kafta recipe!

        baked kafta with potato and tomato

        What You’ll Need to Make Kafta Bil Sanieh:

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

        • Ground beef
        • Onion
        • Parsley
        • Tomatoes
        • Potatoes
        • Tomato paste
        • Tomato sauce
        • Olive oil
        • Middle Eastern spices: all spice, cinnamon, black pepper
        • Salt
        kafta bil sanieh

        How to Make Kafta bil Sanieh- Baked Kafta:

        Prepare and bake the potatoes:

        • Preheat oven to 400 F and grease a baking sheet with cooking spay.
        • Wash, peel and slice potatoes into 1/4 inch round slices.
        • Arrange potato slices on baking sheet and drizzle with 2-3 tablespoons of olive oil.
        • Bake until just tender but not all the way cooked through. About 20 mins, flipping half way through.
        • Set aside.
        baked kafta and potatoes

        Prepare kafta pattties:

        • In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced.
        • Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated.
        • Heap 1-2 tablespoons of the kafta mixture and shape into a patty. Since we’re not precooking the kafta, make sure they are not too thick so they cook through.
        • Repeat for the rest of the kafta mixture, arrange on a plate and set aside.
        kofta mixture

        Prepare the other veggies:

        • Slice the tomatoes and onion into round slices and set aside. 
        onions and tomato slices

        Assemble the Kafta casserole dish. 

        • Preheat oven to 350 F and grease a baking dish with cooking spray.
        • In the prepared baking dish, layer the kafta patties, tomatoes and potatoes vertically. My layout was: one kafta patty, followed by one onion slice, two potato slices then a tomato slice and so on.
        • In a measuring measuring cup, thin tomato paste with 1 cup of water.
        • Pour thinned tomato paste all over the assembled kafta casserole. Also pour the tomato sauce, making sure all the veggies and kafta are coated.
        kafta bil sanieh

        Bake:

        • Cover the casserole with aluminum foil and bake in preheated oven for 40-60 minutes, or until potato is soft and kafta is cooked through.

        Serve:

        • With Lebanese rice if you’d like and enjoy!

        How to Make Kafta bil Sanieh- Kafta bil Saniyeh:

        kafta bil sanieh

        Kafta bil Sanieh

        Yield: 4
        Prep Time: 20 minutes
        Cook Time: 40 minutes
        Total Time: 1 hour
        Kafta bil Sanieh, a Lebanese casserole made with Lebanese meat patties, potatoes, onions and tomato slices that are layered and baked in a thick tomato sauce.

        Ingredients

        To make the kafta balla

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

        To assemble the baked kafta tray:

        • 2 tablespoons olive oil
        • 4 potatoes- peeled and sliced into circles
        • 2 ripe tomatoes- sliced into circles
        • 1 white onion- sliced into circles
        • 1 15 ounce can tomato sauce
        • 1/2 cup water
        • 1 tablespoon tomato paste

        Instructions

          Prepare the Kafta Patties:

        1. In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced.
        2. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated.
        3. Heap 1-2 tablespoons of the kafta mixture and shape into a patty. Since we're not precooking the kafta, make sure they are not too thick so they cook through.
        4. Repeat for the rest of the kafta mixture, arrange on a plate and set aside.


        Bake the Potatoes:

          1. Preheat oven to 400 F and grease a baking sheet with cooking spay.
          2. Wash, peel and slice potatoes into 1/4 inch round slices.
          3. Arrange potato slices on baking sheet and drizzle with 2-3 tablespoons of olive oil.
          4. Bake for 20 mins, flipping half way through.
          5. Set aside.


        Assemble the Baked Kafta Casserole:

        1. Preheat oven to 350 F and grease a baking dish with cooking spray.
        2. In the prepared baking dish, layer the kafta patties, tomatoes and potatoes vertically. My layout was: one kafta patty, followed by one onion slice, two potato slices then a tomato slice and so on.
        3. In a measuring measuring cup, thin tomato paste with 1 cup of water.
        4. Pour thinned tomato paste all over the assembled kafta casserole. Also pour the tomato sauce, making sure all the veggies and kafta are coated.
        5. Cover the casserole with aluminum foil and bake in preheated oven for 40-60 minutes, or until potato is soft and kafta is cooked through.
        6. Serve either Lebanese rice and enjoy!
        Nutrition Information:
        Yield: 5 Serving Size: 1
        Amount Per Serving: Calories: 378Total Fat: 22gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 81mgSodium: 962mgCarbohydrates: 42gFiber: 6gSugar: 9gProtein: 30g

        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.

        Did you make this recipe?

        Please leave a comment on the blog or share a photo on Instagram

        zucchini stew

        Lebanese Zucchini Stew- Mnazaleh

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

        zucchini stew

        Zucchini Stew- Mnazaleh Recipe

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

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

        mnazaleh

        Ingredients in Lebanese Zucchini Stew:

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

        Beef tips – I use Sirloin steak.

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

        Potatoes cut into bite size chucks.

        Zucchini – cut into bite size chunks.

        Tomatoes – Fresh diced tomatoes, the riper the better.

        Tomato paste – Thinned with warm water.

        Garlic cloves – minced.

        Salt – to taste.

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

        ingredients

        What kind of Meat do you Use for Zucchini Stew?

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

        How to Make Lebanese Zucchini Stew:

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

        Variations for this Mnazaleh Recipe:

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

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

        Tips for Making Lebanese Zucchini Stew:

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

        Storing and Freezing this Squash Stew:

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

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

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

        What do you call squash?

        Either way, I call them delicious!

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

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

        Lebanese Squash Stew

        zucchini stew

        Lebanese Zucchini Stew

        Yield: 4
        Prep Time: 10 minutes
        Cook Time: 30 minutes
        Total Time: 40 minutes
        Lebanese Zucchini Stew, also known as Mnazaleh in Arabic is a rustic Middle Eastern- Lebanese inspired dish. Lebanese Zucchini Stew is healthy, full of flavor and nutrition. Enjoy a warm bowl of this comforting stew on its own or with some toasted bread.

        Ingredients

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

        Instructions

        1. Heat a medium size pot or deep skillet with olive oil on medium heat. Add beef chunks, salt and spices and cook for 10 minutes.
        2. Add water, bring to a boil then cover the pot. Reduce heat to medium-low and cook for additional 15-20 minutes or until beef is tender.
        3. Add potato chunks and minced garlic, stir well with the beef. Cook for 10-15 minutes, until potato is soft.
        4. Add zucchini chunks, diced tomatoes and thinned tomato paste, stir and cook for additional 10 minutes, until veggies are cooked to your liking.
        5. Taste for seasoning, and enjoy!
        Nutrition Information:
        Yield: 4 Serving Size: 1
        Amount Per Serving: Calories: 343Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 144mgSodium: 636mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 45g

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

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