arayes kafta on a wooden board with plain yogurt

Arayes Kafta

Arayes Kafta is a popular Middle Eastern kafta stuffed pita sandwiches- that makes for a quick, delicious and flavorful lunch or dinner. 

Arayes recipe meat

Arayes Kafta is a great way to use uncooked Leftover Kafta- but even if you don’t have any leftover, making kafta takes less than 10 minutes! I call these Kafta sandwiches a win in my kitchen, I’m able to quickly whip them up and my whole family enjoys.

DELISH.

What is Arayes Kafta?

Arayes Kafta is kafta meat in pita bread, spread and cooked to perfection. Kafta is made with a very simple mix of ground meat, — usually beef, lamb, or a combination of both — Middle Eastern spices, finely chopped onions and parsley. If you own a food processor, now is a good time to use it. 

arayes kafta- Beef kafta pita

Type of Bread in Kafta Arayes:

Fresh flatbread or thin pita bread are used traditionally in this recipe, but i’ve tried it before with tortilla bread, and the final result was just as good!

Cooking Method:

These Arayes kafta can be baked in the oven, cooked on skillet on stove top or on an electric griddler (is what I used in this recipe). I’ve included baking and cooking on stove top tips below.

How to Make Arayes:

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

Start by preparing your Kafta mixture:

In a food processor fitted with a blade attachment, add parsley, onion, salt and pulse until finely minced. Transfer to a large mixing bowl, add the beef and spices and mix well by hand until incorporated.

Assemble the Arayes Kafta:

  • Open up the pita bread ino two halves.
kafta
  • Add about 3-4 tablespoons of the kafta mixture and spread it out evenly on one half of the pita bread.
kofta
  • Place the other pita half on top, covering the kafta spread.
arayes
  • Cut in half and repeat for the rest of the kafta mixture.
arayes

Cook the Kafta Arayes:

*If using a griddler: Cook for 5-7 minutes on high heat.

kafta arayes on griddler

*If baking: Preheat oven to 375 F, line a baking sheet with parchment paper and generously grease with baking spray. Arrange the arayes in a single layer and spray the top of the pita bread with cooking spray or brush with olive oil. Bake for 10 minutes or until kafta meat is cooked through.

*If cooking on stove top: Pre heat a non stick grill skillet or cast iron skillet on medium high heat, place the pita kafta on the skillet and cook for 3-4 minutes on each side or until beef is cooked through.

Lebanese Kafta recipe- Kafta arayes

What to serve with Arayes Kafta:

Serve with Lebanese Pickles, Hummus , Tahini Sauce, plain yogurt or your favorite salad. Mine is always Tabouli or Fatoush!

ENJOY! And if you give this Beef Kafta Pita Sandwiches recipe a try, let me know! Snap a photo and tag me on FACEBOOK or INSTAGRAM!

Yield: 6

Arayes Kafta

arayes kafta on a wooden board with plain yogurt

Ingredients

  • 4 pita flatbreads or 8 tortillas
  • 1 lb of ground beef (10-15% fat)
  • 1 large onions- halved
  • 1 parsley bunch- stems removed (about 1.5-2 cups parsley leaves)
  • 1 teaspoon ground all Spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt (or to taste)

Instructions

Prepare the Kafta mixture:

In a large bowl, add beef, spices, and the minced onions and parsley mixture – Mix by hand until incorporated.

Prepare the Arayes:

    1. Open up the pita bread into two halves.
    2. Add about 3-4 tablespoons of the kafta mixture and spread it out evenly on one half of the pita bread.
    3. Place the other pita half on top, covering the kafta spread.
    4. Cut in half and repeat for the rest of the kafta mixture and pita bread.

    Cook the arayes:

    *If using an electric griddler: Preheat and cook for 5-7 minutes on high heat.

    *If baking: Preheat oven to 375 F, line a baking sheet with parchment paper and generously grease with baking spray. Arrange the arayes in a single layer and spray the top of the pita bread with cooking spray or brush with olive oil. Bake for 10 minutes or until kafta meat is cooked through.

    *If cooking on stove top: Pre heat a non stick grill skillet or cast iron skillet on medium high heat, place the pita kafta on the skillet and cook for 3-4 minutes on each side or until beef is cooked through.

Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce

Kousa bil Laban translates to zucchini with yogurt sauce in Arabic. In this dish, cored zucchini is stuffed with a mixture of perfectly cooked and spiced ground beef and sautéed onions, simmered in a rich garlicy yogurt sauce then topped with toasted pine nuts.

stuffed kousa with yogurt sauce

Kousa bil Laban- Lebanese Stuffed Zucchini

Stuffed zucchini recipes are a staple in Lebanese cuisine. Here are a couple other popular stuffed zucchini recipes on the blog: Vegetarian Lebanese Stuffed Zucchini and Lebanese Stuffed Zucchini- Kousa.

stuffed kousa recipe Lebanese with garlicy yogurt sauce- kousa bil laban

What is Kousa?

Kousa translates to zucchini or squash in Arabic. It is also known as Lebanese zucchini- light green in color and small and wide in shape. You often find it at farmer’s market in summer time, or at Middle Eastern grocery stores. I love adding Kousa to my soups , pilafs and stir fries. I prefer to use Lebanese zucchinis, but summer zucchinis will work just fine in this recipe as well.

Lebanese Zucchini recipe- kousa bil laban- Garlicy yogurt sauce.

How to Make Kousa bil Laban:

Core the zucchini:

  • Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much skin.
  • Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis as you hollow. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity. Some have found success using an apple corer to hollow out their zucchinis, I personally prefer the old fashioned way using a regular corer. You can also use an electric veggie corer drill
how to hollow zucchini
How to core zucchini

Cook the Cored Zucchinis:

Bring a large pot of water to boil, add the the cored zucchinis and simmer for 20-25 minutes or until zucchinis are cooked through. Transfer to a colander to drain and cool down. Save about 2 cups of the zucchini broth, to use later when making the yogurt sauce.

Lebanese kousa in a boiling pot by the salt and sweet kitchen- Lebanese recipes

Prepare the Stuffing Mixture:

  • Heat olive oil in a frying pan over medium heat and add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins).
  • Add ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of meat. Cook for about 10 minutes or until meat is cooked through.
kousa bil laban stuffing mixture.

Prepare Pine Nuts:

In a medium size pan over medium heat, heat oil. Add the pine nuts and cook for about 4-5 minutes or until golden brown, stirring frequently; set aside.

roasted pine nuts by the salt and sweet kitchen

Stuff the Zucchinis:

Using your hands or a small spoon stuff the zucchini with the cooked beef mixture, all the way to the top. Repeat for the rest of the hollowed zucchinis. Set aside.

Prepare the Yogurt Sauce:

  • In a large heavy saucepan over medium heat, begin to warm the yogurt.
  • In a small bowl, dissolve the cornstarch with the reserved zucchini broth, add crushed garlic and salt. Whisk the cornstarch mixture into the warmed yogurt. Whisking continuously to avoid the yogurt sauce from curdling. Bring to a boil, lower heat to low.
  • Add the the stuffed zucchinis into the yogurt sauce and simmer for about 20 minutes.
Lebanese stuffed zucchini in yogurt sauce
  • Transfer to a serving plate, sprinkle with toasted pine nuts if you’d like.
  • Enjoy!

Tips for Making the Best Kousa bil laban Recipe:

  • Reserve some of the zucchini broth to use it in the garlicy yogurt sauce, for extra flavor.
  • Let the cornstarch completely dissolve with the zucchini broth, before adding it to the yogurt.
  • When making the yogurt sauce, whisk the mixture continuously, until you bring it to a boil. This will help the mixture thicken without curdling.
  • Sprinkle some dried mint before serving, if you have any.

How to Store Kousa bil Laban:

Store in an airtight container, it keeps well for up to 4 days in the fridge. Reheat in the microwave or on stove top for a few minutes. You might need to add a sprinkle of water before reheating, if the yogurt sauce thickened too much in the fridge.

Lebanese stuffed zucchini with yogurt sauce. Kousa mahshi bil laban

Similar Lebanese Recipes:

Lebanese Stuffed Zucchini- Kousa

Vegetarian Lebanese Stuffed Zucchini

Lebanese Stuffed Grape Leaves

Lebanese Stuffed Cabbage Rolls

Pumpkin Kibbeh Balls

If you’ve tried this Lebanese Stuffed Zucchini with Yogurt Sauce- Kousa bil Laban recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! 

Lebanese Stuffed Zucchini with Yogurt Sauce:

Yield: 4

Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce

kousa mahshi bil laban

Kousa bil laban or stuffed zucchini with yogurt sauce is Lebanese comfort food at its best.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 10-12 Lebanese zucchini

For the filling

  • 1 lb ground beef 
  • 1 medium onion- diced
  • 1 teaspoon ground all spice
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil

For the garlic sauce

  • 3 cups whole milk- plain
  • 3 garlic cloves- crushed
  • 1 teaspoon salt 
  • 1 tablespoon corn starch 
  • 2 cups water- reserved from zucchini broth

For the pine nuts

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

Instructions


Core the zucchini:

  1. Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much skin.
  2. Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis as you hollow. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity. Some have found success using an apple corer to hollow out their zucchinis, I personally prefer the old fashioned way using a regular corer. You can also use an electric veggie corer drill

    Cook the Cored Zucchinis:

    1. Bring a large pot of water to a boil, add the the cored zucchinis and simmer for 20-25 minutes or until zucchinis are cooked through.
    2. Transfer to a colander to drain and cool down. Save about 2 cups of the zucchini broth, to use later when making the yogurt sauce.


Prepare the Stuffing Mixture:

  1. Heat olive oil in a frying pan over medium heat and add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins).
  2. Add ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of meat. Cook for about 10 minutes or until meat is cooked through.

Stuff the Zucchinis:

Using your hands or a small spoon stuff the zucchini with the cooked beef mixture, all the way to the top. Repeat for the rest of the hollowed zucchinis. Set aside.

Prepare the Yogurt Sauce:

  1. In a large heavy saucepan over medium heat, begin to warm the yogurt.
  2. In a small bowl, dissolve the cornstarch with the reserved zucchini broth, add crushed garlic and salt. Whisk the cornstarch mixture into the warmed yogurt. Whisking constantly to avoid the yogurt sauce from curdling. Bring to a boil and reduce heat to low.
  3. Add the the stuffed zucchinis into the yogurt sauce and simmer for about 20 minutes.

To Serve:

Transfer to a serving plate, sprinkle with toasted pine nuts.

Enjoy!

    Recommended Products

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

    Freekeh with chicken recipe

    Chicken Freekeh

    This Lebanese Chicken Freekeh is the perfect recipe for a healthy lunch or dinner. Pan seared tender chicken thighs on a bed of fluffy Freekeh topped with golden toasted almonds. This hearty Freekeh recipe is ready in just 30 minutes. So GOOD!

    Frikeh with chicken recipe

    Wait… What is Freekeh

    Freekeh, pronounced free-kuh, also known as frikeh, farik or fireek  is a type of cracked wheat, similar to bulgur, but typically picked while still green and then roasted to achieve a slightly smoky and nutty flavor. Freekeh is very nutritious; It is rich in protein, iron and fiber. It contains almost 3 times as much fiber as brown rice and twice as much as quinoa.

    freekeh with chicken topped with roasted almonds.

    How to Make Chicken Freekeh:

    • Pick over freekeh to remove any debris, rinse and soak for at least 30 minutes.
    • Cook the onions with olive oil until wilted, but not browned.
    cooked onions in a large skillet
    • Add the rinsed freekeh and water and cook for 25 minutes.
    freeke and onions mixed in a large skillet
    • While the freekeh is cooking, pan sear the boneless, skinless chicken thighs with olive oil.
    pan seared chicken thighs
    • Toast the raw almonds until golden brown.
    • Assemble the freekeh, by starting with a bed of cooked freekeh on serving plate, top with pan seared chicken, sprinkle some roasted almonds on top and garnish with chopped parsley if you like.
    • Serve immediately and enjoy!
    If you are looking for freekeh recipes, the you will love this Lebanese Chicken freekeh.

    How to Store Chicken Freekeh:

    Store in an airtight container for up to 4 days. You can freeze cooked freekeh, without the chicken in a freezer friendly container for up to 6 months. Defrost overnight in the fridge before heating and serving.

    Frequently asked questions:

    Is Freekeh gluten free?

    Since freekeh is a strain of wheat, it’s not gluten free. To make this recipe gluten free, substitute quinoa for the freekeh, adjusting the amount of water and cooking time accordingly.

    Where can I buy Freekeh?

    You should be able to find freekeh at your local grocery store, usually in the grain isle with quinoa or at any Middle Eastern store. I’ve been finding it at Walmart and whole foods. You can also order it from amazon. If you can’t find freekeh, substitute your whole grain of choice for the freekeh, adjust water and cooking time as necessary. Farro, barley, whole wheat couscous or quinoa would make great substitutes for the freekeh.

    What is the difference between whole grain Freekeh and cracked freekeh?

    Cracked freekeh takes less time to cook than whole-grain freekeh, about 20-25 minutes versus 45 minutes, without compromising nutritional content.

    More Lebanese Inspired Recipes with Chicken?

    Lebanese Chicken Shawarma

    Lebanese Chicken and Rice

    Moghrabieh

    Lebanese Lemon Garlic Chickpeas- Msabaha

    Chicken Tawook

    if you are looking for cracked freekeh recipes, then you will love this freekeh with chicken. The perfect Lebanese recipe.

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


    Lebanese Freekeh with Chicken

    Yield: 8

    Chicken Freekeh

    Freekeh with chicken recipe
    This Lebanese Chicken Freekeh is the perfect recipe for a healthy lunch or dinner. 
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes

    Ingredients

    For the Freekeh Pilaf

    • 2 cups cracked freekeh
    • 1 tablesoon olive oil
    • 1 tablespoon butter-optional
    • 3.5 cups water or chicken stock

    For the Pan Seared Chicken

    • 1.5-2 lb boneless skinless chicken thighs (about 6-8 thighs)
    • 1 tablespoon olive oil
    • 1 teaspoon black pepper
    • 1 teaspoon all spice
    • 1 teasooon salt
    • Chopped parsley for serving- optional

    For the Almond

    • 1/2 cup raw almonds- whole or chopped
    • 1 tablespoon olive oil

    Instructions

    Pick over freekeh to remove any debris, and rinse well in water until water runs clear. Soak the freekeh in warm water for at least 30 mins and up to 3 hours before cooking, then drain and set aside.

    To Cook the Freekeh Pilaf:

    In a large non stick skillet over medium hear, warm 1 tablespoon olive oil. Add the chopped onions and cook, stirring occasionally until wilted but not browned, about 8 minutes. Add the soaked and drained freekeh and sauté for 2 minutes, then add salt, 3.5 cups of water and 1 tablespoon butter. Turn the heat to high and bring the mixture to a boil, then reduce heat to medium-low, cover and cook, stirring occasionally until freekeh is tender, about 25-30 minutes. Let it rest for 5 minutes, then fluff a little with a fork.

    Pan Sear the Boneless Skinless Chicken Thighs:

    While the freekeh is cooking:

    1. Season the chicken thighs with salt, black pepper and all spice.
    2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
    3. Add seasoned chicken thighs to the skillet, smooth side down; cook for 8-10 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until chicken is cooked through.
    4. Remove from heat and set aside.

    Toast the Almonds on Stove Top:


    In small skillet, heat olive oil over medium heat. Add almonds and cook for 4-5 minutes or until golden brown, turning frequently so they cook evenly.


    To Serve the Freekeh:

    On a serving plate, start with a bed of cooked freekeh and top with pan seared chicken, drizzle some roasted almonds on top and garnish with chopped parsley if you like. Serve immediately and enjoy!

    Namoura Lebanese- Basbousa arabic Sweets- Basbousa Cake

    Namoura- Lebanese Semolina Cake

    Namoura is a popular classic Middle Eastern dessert made with semolina flour and yogurt, and topped with a sweet sugar water syrup flavored with rose water. Namoura cake is easy to make and comes together in just one bowl – no mixer required.

    Namoura cake is also known as Basbousa or Harissa depending on which part of the Middle East you are. In Lebanon it’s called Namoura or Namoora.

    What You’ll Need to Make Lebanese Semolina Cake:

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

    Semolina Flour:  Semolina is flour made from durum wheat. It’s most commonly used in making pasta, it gives this cake a light and crumbly texture.
    Yogurt: Full or low fat plain yogurt works great.
    Sugar: You will need some for the cake mixture and some for making the sugar syrup.
    Butter: Unsalted.
    Baking Powder and baking soda.
    Rose water: or orange blossom water.
    Lemon slice: or Lemon Juice

    How to Make Simple Sugar Syrup:

    Most of the sweetness in Namoura cake comes from this simple sugar water syrup. In a small sauce pan, combine water and sugar and bring to a boil, then simmer for a few minutes. Add a slice of lemon or 1 tablespoon of lemon juice and rosewater if you’d like, for extra flavor. Allow simple syrup to cool down completely before pouring over the hot baked sheet cake. You can adjust the amount of simple syrup you use on this Semolina Cake. If you’d like less sweetness , reduce the measurements in the simple syrup by a third or by half.

    simple sugar syrup- rose water syrup

    How to Make Namoura- Basbousa Cake:

    • Preheat oven to 350F, and line a nonstick half sheet pan (11 inch x 17 inch) with parchment paper. Grease the parchment sheet with baking spray and set aside.
    • In a large size bowl, whisk together the semolina, sugar, baking powder and baking soda.
    namoura recipe
    • Stir in the butter and yogurt and rose water/ orange blossom, until combined. You might need to use your hands.
    namoura with yogurt and butter
    • Transfer the batter to the prepared pan, wet your hands with water and and spread it out evenly.
    • Score the batter into 1-inch square or diamond shapes with a butter knife and place 1 raw almond in the center of each diamond.
    namoura spread on a baking tray
    • Bake for 30 minutes or until the sides and top are golden brown.
    • Remove from oven and pour sugar syrup evenly all over it, immediately.
    namoora- basbousa covered with sugar syrup
    • Cut the cake along the lines you scored.
    • Let the cake come to room temperature to absorb the syrup before serving. Enjoy!
    Namoura Lebanese- Basbousa arabic Sweets- Basbousa Cake

    Can I make namoura recipe without yogurt?

    Yes, you can substitute 1 cup of yogurt for 3/4 cup of buttermilk.

    Can I make vegan namoura?

    Yes! Since Namoura is an eggless cake, it is easy to swap yogurt and butter for any plant based yogurt and butter.

    How long does Lebanese semolina cake keep:

    Up to five days stored in a air tight container at room temperature.

    More Lebanese Inspired Desserts:

    Knafeh

    Sfouf- Lebanese Cake

    Baklava

    Milk Pudding- Mahalabia

    If you like this easy Lebanese Namoora cake 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!

    Basbousa, Namoura, or Harissa Cake Recipe

    Yield: 24 pieces

    Namoura- Lebanese Semolina Cake

    Semolina cake recipe- Harissa semolina cake- Namoura cake

    Namoura Cake, aka Basbousa or Harissa is a traditional Middler Eastern sweet dessert, made with semolina flour and topped with a simple sugar syrup.

    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes

    Ingredients

    For Sugar Syrup

    Instructions

    Start by making the sugar syrup:

    1. In a small sauce pan, combine sugar and water over medium-high heat. Stir well.
    2. Bring mixture to a boil.
    3. Add lemon juice.
    4. Lower heat to medium low and simmer for another 10 minutes.
    5. Remove the syrup from the heat, add the rosewater, give it a quick stir.
    6. Set aside and let it completely cool down before topping your Namoura.

    To Make the Namoura Cake:

    1. Preheat oven to 350F, and line a nonstick half sheet pan (17 inch x 11 inch) with parchment paper. Grease the parchment sheet with baking spray and set aside.
    2. In a large size bowl, whisk together the semolina, sugar, baking powder and baking soda.
    3. Stir in the butter rose water or orange blossom and yogurt until combined. You might need to use your hands.
    4. Transfer the batter to the prepared pan, wet your hands a little with water and spread it out evenly.
    5. Score the batter into 1-inch square or diamond shapes with a butter knife and place 1 raw almond in the center of each diamond.
    6. Bake for 30 minutes or until the sides and top are golden brown.
    7. Remove from oven and pour sugar syrup evenly all over sheet cake, immediately. Cut the cake along the lines you scored. Let the cake come to room temperature to absorb the syrup before serving.
    8. Enjoy!

    Notes

    I like my Namoura cake slices to be thin, so I use a large  11 x 17 Inch baking sheet. You can use a smaller baking pan, just keep in mind that the cake will be a bit thicker.

    Lebanese spinach stew (sabanekh) served over rice with lemon slices and pine nuts.

    Lebanese Spinach Stew

    Lebanese Spinach Stew– fresh spinach sautéed with garlic, onions and a perfectly spiced ground beef mixture. This simple Lebanese spinach stew is also known as Sabanekh w Riz in Arabic– which translates to spinach and rice.

    If you are looking for a quick spinach stew recipe, then you will love this Lebanese Spinach Stew (Sabanekh w riz) served with pine nuts and lemon slices.

    One of my favorite Lebanese Stews that I can quickly whip up when short on time or when I need a healthy meal, is this Lebanese Spinach Stew. Spinach stew is often served over rice in Middle Eastern cuisine and can be ready in less than 30 minutes!

    Ingredients in Spinach Stew:

    (Scroll all the way down to recipe card for exact measurements and a printable option.)

    Fresh baby spinach
    Ground beef
    Onion
    Garlic
    Lemon juice
    Olive oil
    Salt and spices

    How to Make Spinach Stew- Lebanese Spinach and Rice:

    • Toast the pine nuts with olive oil, if using. Set aside.
    roasted pine nuts by the salt and sweet kitchen
    • Sauté the onions and garlic.
    sautéed onions by the salt and sweet kitchen
    • Add in and cook the ground beef.
    Lebanese ground beef recipes
    • Add Fresh baby spinach and cook for few minutes.
    spinach stew Lebanese
    • Add fresh squeezed lemon juice.
    • Remove from heat.
    • Sprinkle with toasted pine nuts and serve over rice.
    Lebanese spinach stew (sabanekh) served over rice with lemon slices and pine nuts.

    Can I use frozen spinach to make Lebanese Spinach and Rice?

    I prefer to use fresh spinach. You will need a lot of it, around 1.5 pounds (or three 6oz bags of baby spinach) because fresh spinach tends to lose half of its volume after cooking. However, I have heard of people having success using frozen spinach. This is especially helpful if you don’t have fresh spinach on hand or if spinach is out of season. If you decide to use frozen, you’ll need 2- 10 ounces packs.

    Fresh baby spinach from the salt and sweet kitchen.

    What to Serve with Lebanese Spinach Stew:

    All Lebanese Stews are always served over Vermicelli Rice, I have a step by step recipe on how to make it. If your looking for a low calorie alternative, spinach stew also pairs well with quinoa.

    How to Store this Spinach Stew- Sabanekh:

    Let this Lebanese spinach stew come to room temperature before storing it in the fridge in an air tight container for up to 4 days. The stew also freezes well, just defrost it overnight in the fridge and reheat it on the stovetop or in the microwave.

    More Spinach Recipes:

    If your looking for the best recipes with Spinach, I have a few more on the blog: Lebanese Spinach Pies, Chicken Spinach Fettuccine Alfredo, Pasta with Chicken and White Sauce Casserole and Spinach Lentil Soup with Lemon.

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

    Middle Eastern Spinach Recipe:

    Yield: 4-6

    Lebanese Spinach Stew

    healthy spinach stew- Lebanese stews

    Healthy, hearty Lebanese style spinach stew made with simple ingredients and can be ready in less than 25 minutes!

    Prep Time 5 minutes
    Cook Time 23 minutes
    Total Time 28 minutes

    Ingredients

    • 1.5 pounds fresh baby spinach- or 3- 6 oz bags
    • 1/2 pound ground beef
    • One medium onion- diced
    • 5 garlic cloves- cut into thin slices
    • Juice of 1 lemon
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground all spice

    For pine nuts- if using

    Instructions

    1. Prepare the pine nuts: in a small sauce pan, heat 3 tablespoons olive oil over medium low heat. Add pine nuts and cook until golden brown for about 4 minutes. Mixing constantly to avoid burning them. Set aside.
    2. In a deep pot, heat olive oil over medium heat. Add diced onion, salt and garlic and cook until wilted but not browned. For about 10 minutes.
    3. Add the ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of meat.
    4. Cook for 10 minutes or until beef is fully cooked.
    5. Add baby spinach, a little bit at a time. Mix well with the beef mixture and cook for 3 minutes, just until spinach is wilted.
    6. Remove from heat, pour fresh lemon juice.
    7. Mix, taste and adjust salt/sour.
    8. Transfer to a serving plate, top with toasted pine nuts and serve with rice on the side.

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 270Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 34mgSodium: 508mgCarbohydrates: 10gFiber: 4gSugar: 2gProtein: 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.

    Moghrabieh

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

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

    What is Moghrabieh- Mograbieh?

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

    What you Need to Make Moghrabieh: 

    Lebanese Mograbieh: Pearl couscous.

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

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

    Butter: One tablespoon for searing the Lebanese couscous. 

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

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

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

    How do you make Chicken Moghrabieh:

    Prepare the Chicken: 

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

    Prepare the Moghrabieh:

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

    moghrabieh pearls

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

    couscous pearls

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

    Prepare the Nuts Topping- if using:

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

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

    roasted pine nuts

    To serve: 

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

    How to Store Mograbieh:

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

    More Lebanese Recipes:

    Lebanese Chicken and Rice

    Chicken Tawook

    Lebanese Chicken Shawarma

    Lebanese Moussaka- Eggplant chickpea Stew

    Lebanese Stuffed Grape Leaves

    Moghrabieh- Isreal couscous recipe.

    Moghrabieh Recipe

    Yield: 6-8

    Moghrabieh

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

    Ingredients

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

    For moughrabieh

    For Almond Topping

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

    Instructions

      Prepare the Chicken: 

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

    Prepare the Moghrabieh:

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

    Prepare the Almond Topping- if using:

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

    To serve Mograbieh: 

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

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

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

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

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

    sfouf Lebanese turmeric cake- healthy vegan cake.

    Sfouf- Lebanese Cake

    This vibrant yellow Lebanese turmeric cake- sfouf is easy  to make. It is also egg- free, butter- free and made in one bowl!  Sfouf cake has a subtle earthy flavor and tastes as good as it looks.

    Sfouf Lebanese cake, turmeric cake, turmeric recipes, turmeric benefits.

    This delicious Lebanese Sfouf turmeric cake recipe is so easy to make, colorful, and absolutely delicious, too. It is a no mixer required recipe that uses a handful of accessible ingredients and gives you the perfect tea cake.

    If you’ve found yourself with a bunch of turmeric and wondering what to do with it, why not make a cake?

    Turmeric Cake- Sfouf

    People have given sfouf many names; Lebanese cake, turmeric cake, semolina cake or yellow cake, but all these names do not do it  justice! You will love this golden cake, it’s also a great way to get more healthy turmeric into your diet. 

    turmeric cake, turmeric bread.

    WHAT DO YOU NEED TO MAKE SFOUF?

    You can find the full printable recipe including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this turmeric cake perfect every time.

    1. Turmeric: The turmeric not only adds the beautiful color, but also a subtle earthy taste.
    2. Semolina flour: This is a coarse purified wheat that’s usually used to make pasta. 
    3. Baking spray: To avoid the cake from sticking to the baking dish. Some spread about 1 tablespoon of tahini paste to the bottom of the pan instead. I personally do not like the taste of Tahini paste in this recipe so I avoid it, but you can also give that a try!
    4. All purpose flour.
    5. Sugar.
    6. Vegetable oil.
    7. Baking powder.
    8. Milk.

    How to Make Sfouf – Lebanese Turmeric Cake:

    (Full recipe with quantities in recipe card below)

    • Whisk dry ingredients together. 
    • Add in wet ingredients and whisk some until well combined. 
    • Pour into a baking pan and top with nuts. 
    • Bake.
    • Let cool completely.
    • Cut into squares and serve! 

    Souf- Lebanese cake

    Frequently asked Questions: 

    • Can you make sfouf without semolina?  I personally have never tried Sfouf without semolina, you probably would not get the same nutty texture. I’d be happy to know how it turns out if you decide to try! 

    • Where do I find semolina flour?  You can find it at any Middle Eastern market, Amazon, supermarkets, Walmart or target.

    • Can you make vegan sfouf? YES! since this Lebanese cake is egg-free and butter-free, it is easy to make it vegan. Simply use any plant-based milk or just plain water will do the job as well. 

    • Can I leave out the turmeric: Yes! it won’t be sfouf anymore though 🙂 But try it before you knock it, you’ll barely taste the turmeric and the color is gorgeous (plus turmeric is so good for you!)

    • How to serve this Lebanese turmeric cake: Have it either warm or at room temperature, both are delicious. Definitely have a cup of tea or coffee on the side, or milk for the kids!

    • How long does Lebanese Semolina Cake Keep: Up to five days tightly wrapped or stored in a air tight container at room temperature. 

    More Lebanese Desserts:

    Knafeh

    Baklava

    Milk Pudding- Mahalabia

    Coconut Date Bars

    Date Roll Cookies

    If you like this easy Lebanese turmeric cake 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! 

     

    Yield: 16 servings

    Sfouf- Lebanese Cake

    If you've heard of the amazing turmeric health benefits and looking for turmeric recipes, then you will love this sfouf turmeric cake recipe.

    Sfouf- Lebanese Turmeric Cake. A delicious egg free, butter free cake that is made with simple ingredients.

    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes

    Ingredients

    Instructions

    1. Preheat the oven to 375ºF and grease a 9×9" baking pan with baking oil.
    2. In a large bowl, add the flour, fine semolina, sugar, baking powder and turmeric and mix well using a whisk.
    3. Add the oil and milk and whisk well until fully combined. If after mixing the batter is too thick, you can add few more spoons of milk gradually.
    4. Pour the mixture into the prepared baking dish and top with the pine nuts, almonds or both combined.
    5. Bake for 30-35 minutes or until the pine nuts are golden, mine was done at exactly 30 minutes.
    6. Let cook completely before cutting into squares.
    7. Serve with cup of tea and enjoy!

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 140Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 55mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 4g

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

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

    Lebanese Moussaka- Eggplant chickpea Stew

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

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

    What is Lebanese Moussaka Eggpnat?

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

    Eggplant in Lebanese Moussaka: 

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

    What you Need to Make this Lebanese Moussaka Eggplant Recipe: 

    This eggplant Moussaka require a few ingredients, including:

    • Eggplant: Air fried or baked

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

    • Onion

    • Garlic

    • Extra virgin olive oil

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

    • Tomato paste

    • Salt

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

    Air Fryer Eggplant for Lebanese Moussaka: 

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

    • Cut into 2 inches cubes.

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

    How to Make Roasted Eggplant: 

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

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

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

     Lebanese moussaka eggplants/ maghmour

    How to Make Lebanese Moussaka Stew: 

    Yield: 6

    Lebanese Moussaka- Eggplant chickpea Stew

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

    Ingredients

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

    Instructions

    Prepare the Eggplant for Air Frying:

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

    Prepare Eggplant Moussaka:

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

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

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

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

    Vegetarian Lebanese Stuffed Zucchini

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

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

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

    What is Lebanese Zucchini? 

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

    What you Need to Make Vegetarian Lebanese Stuffed Zucchini: 

    • Lebanese zucchini

    • Short grain rice

    • Lemon juice

    • Tomatoes

    • Parsley 

    • Fresh mint

    • Onion

    • Salt

    • Olive oil

     

    Lebanese stuffed zucchini with rolled grape leaves stuffing.

    Lebanese Stuffed Zucchini Vegetarian Style:

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

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

    Lebanese Stuffed Zucchini for Meal Prep:

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

    Kousa mahshi stuffed zucchini

    More Vegetarian Lebanese Recipes: 

    Lebanese Lemon Garlic Chickpeas- Msabaha

    Lebanese Red Lentil Soup

    Lebanese Ful (Fava Beans)

    Chickpea Fatteh- Fattet Hummus

    Vegetarian Eggplant Chickpea Fatteh 

    Homemade Hummus Recipe

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

    How To Make Vegetarian Stuffed Zucchini

    Yield: 12 zucchini

    Vegetarian Lebanese Stuffed Zucchini

    Stuffed zucchini vegetarian Lebanese

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

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

    Ingredients

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

    Instructions

    MAKE THE STUFFING:

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

    Core the zucchini:

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

    Stuff the Zucchini:

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


    Cook the stuffed zucchini:

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

    Recommended Products

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

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

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

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

    grape leaves lebanese, warak enab

    Lebanese Stuffed Grape Leaves

    These Lebanese Stuffed Grape Leaves are filled with a mixture of ground beef, fresh tomato and rice, then rolled and cooked to perfection. A classic Lebanese dish that’s comfort food at its finest!

    If you are looking for stuffed recipes, you will love this Lebanese stuffed grape leaves. (Ground beef recipes)

    I love to prepare stuffed veggies such as stuffed cabbage rollsstuffed zucchini and these fabulously delicious Lebanese stuffed grape leaves. Everyone will be asking for seconds when these stuffed grape leaves are on the dinner table!

    What are Lebanese Stuffed Grape Leaves- Warak Enab?

    Lebanese Stuffed Grape leaves, also known as Warak Enab in Arabic are grape vine leaves stuffed with a spiced beef and rice mixture. Every culture cooks stuffed grape leaves differently as it is also a very popular dish in Turkey- called Dolma  and Greece- called Dolmades. I’ve tried so many different grape leaves recipes, and have yet to meet a recipe that I didn’t love, but this is the recipe I grew up with and love most.  

    Grape leaves stuffed Lebanese- Warak enab recipe.

    What you Need to Make Lebanese Stuffed Grape Leaves: 

    • Grape Leaves: I Like to use fresh grape leaves, but when not in season, I use jarred grape leave. Orlando brand is my favorite, can be found at Middle Eastern Stores.

    • Fresh tomatoes: Blended on the food processor. 

    • Short grain rice: Soaked and drained. 

    • Lean ground beef : I like more lean beef, but either will work. 

    • Spices: All spice, black pepper and cinnamon. 

    • Butter: Softened.

    How to Make Lebanese Stuffed Grape Leaves: 

    Start by making the stuffing: 

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

    Prepare the grape leaves for stuffing: 

    • Soak and rinse the jarred grape leaves with fresh water to get rid of any preservatives.
    • Spread out your grape leaves on tray with rough side facing upwards, remove their small stems and get ready to roll!

    Roll and cook the grape leaves: 

    • Line the bottom of a large pot with potatoes and season with salt and a drizzle of olive oil.
    • Work with one grape leaf at a time, by scooping out one heaping tablespoon of the mixture to the center of the grape leaf; leaving 1 cm gap on each side.

    How to stuff grape leaves

    • Fold both short edges first, 1/3rd of the way.

    stuffed grape leaves with meat.

    • Then roll the long edge from the top through the end of the leaf. A good grape leaf roll needs to be tight so that it doesn’t break apart during cooking.

    rolled grape leaves

    Rolled grape leaves recipe.

    • Place each rolled grape leaf in the bottom of the prepared pot, over the potatoes and arrange tightly side by side. Repeat the rolling process for the rest of the mixture and place in the pot, you will form a few layers of stuffed grape leaves in the pot. 
    • Add about 5 cups of warm water, just enough to cover the grape leaves, then cover the pot and cook over medium high heat. Bring mixture to a boil. 
    • Reduce heat to medium and simmer for about 25-30 minutes, until most of the water is absorbed and the rice is cooked. 
    • Serve with yogurt and enjoy!

    warak enab

    Can you Make Lebanese Stuffed Grape Leaves Vegetarian?  

    YES! Vegetarian stuffed grape leaves is another favorite Lebanese dish, the stuffing is made with parsley, mint, onion, tomato and rice. You can find the full recipe here

    More Lebanese Recipes:

    Lebanese Stuffed Zucchini- Kousa

    Chicken Tawook

    Lebanese Chicken Shawarma

    Lebanese Lemon Garlic Chickpeas- Msabaha

    Vegetarian Eggplant Chickpea Fatteh  

    Yield: 60 grape leaves

    Lebanese Stuffed Grape Leaves

    grape leaves lebanese, warak enab
    Prep Time 45 minutes
    Cook Time 1 hour
    Total Time 1 hour 45 minutes

    Ingredients

    Instructions

      Start by making the stuffing: 

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

      Prepare the grape leaves for stuffing: 

    1. Soak and rinse the jarred grape leaves with fresh water to get rid of any preservatives.
    2. Spread out your grape leaves on tray with rough side facing upwards, remove their small stems and get ready to roll!

      Roll and cook the grape leaves: 

      1. Grease the bottom of a large pot with cooking spray.
      2. Work with one grape leaf at a time, by scooping out one heaping tablespoon of the mixture to the center of the grape leaf; leaving 1 cm gap on each side.
      3. Fold both short edges first, 1/3rd of the way.
      4. Then roll the long edge from the top through the end of the leaf. A good grape leaf roll needs to be tight so that it doesn’t break apart during cooking.
      5. Place each rolled grape leaf in the bottom of the prepared pot, and arrange tightly side by side. Repeat the rolling process for the rest of the mixture and place in the pot, you will form a few layers of stuffed grape leaves in the pot. 
      6. Add about 4-5 cups of warm water, just enough to cover the grape leaves, then cover the pot and cook over medium high heat. Bring mixture to a boil. 
      7. Reduce heat to medium and simmer for about 45 minutes, until most of the water is absorbed and the rice is cooked. 
      8. Serve with yogurt and enjoy!

        Nutrition Information:

        Yield:

        60

        Serving Size:

        1

        Amount Per Serving: Calories: 34Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 226mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 3g

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

        If you’ve tried this healthy Lebanese Stuffed Grape Leaves recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! 

        masabaha, balila, masabaha recipe

        Lebanese Lemon Garlic Chickpeas- Msabaha

        Lebanese Lemon Garlic Chickpeas, also known as Msabaha or Balila 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!

        msabaha recipe or Balila recipe chickpeas.

        Lebanese Lemon  Garlic Chickpeas is so easy to make and comes together fast. I love cooking with chickpeas and have included many quick recipes on the blog that use chickpeas including; Chickpea Fatteh- Fattet Hummus, Eggplant Chickpea Fatteh,  Hummus Recipe, and Roasted Chickpea Salad

        What is Msabaha?

        Msabaha, Msabbaha or Musabaha literary translates to swimming in Arabic, I’m going to assume that this is because of how the chickpeas float in the lemon garlic and olive oil dressing. But don’t take my word for it. Msabaha is popular Lebanese chickpea breakfast that is similar to Lebanese Ful (Fava Beans), often served together, but with chickpeas instead of fava beans. 

        Vegan salad- Vegan Lemon Garlic Salad.

        What you’ll Need for this Lebanese Msabaha Chickpea Recipe: 

        • Fresh parsley
        • Olive oil
        • Chickpeas. 
        • Lemon Juice.
        • Salt.
        • Garlic.

        If you are looking for gluten free recipe or Lebanese recipes, you will love this vegan lemon garlic chickpea dish.

        Leftover Lemon Garlic Chickpeas is great for meal prep because it keeps really well in the refrigerator for a couple of days. In fact it only gets better as the flavors of lemon juice, garlic and olive oil meld in the refrigerator. To store, place in an airtight container. warm it for a few seconds in the microwave just before serving. 

        msabaha- musabaha- msabahha- Balila recipe.

        More Vegetarian Lebanese Recipes:

        Lebanese Chickpea Fatteh

        Hummus Recipe

        Air-Fried Falafel

        Chickpea Salad

        Mujadara

        Lebanese Red Lentil Soup

        Red Lentil Mujadara

        Vegetarian Lebanese Stuffed Zucchini 

        How to Make Lemon Garlic Chickpeas-Lebanese Msabaha:

        Yield: 3-4

        Lebanese Lemon Garlic Chickpeas- Msabaha

        masabaha, balila, masabaha recipe
        Lebanese Lemon Garlic Chickpeas, also known as Msabaha is bursting with flavorful hints of lemon and packed with protein. It is vegan and gluten free, but mostly just delicious!
        Prep Time 10 minutes
        Cook Time 5 minutes
        Total Time 15 minutes

        Ingredients

        • 3 15 oz canned chickpeas
        • 1 teaspoon salt
        • 1/4 cup olive oil
        • 1/4 cup lemon juice
        • 2 garlic cloves- crushed
        • 1/2 cup parsley- chopped

        Instructions

        1. Rinse your canned chickpeas with cold water and drain, to remove excess salt .
        2. Place rinsed and drained chickpeas in a large saucepan over medium heat, and add 1/2 cup of water.
        3. Bring mixture to a boil and remove from heat.
        4. Prepare the lemon dressing: In a small bowl, whisk crushed garlic, salt, lemon juice and olive oil together.
        5. Drizzle the dressing over the warm chickpeas and mix well.
        6. Taste and adjust salt/sour.
        7. Top with Chopped parsley.
        8. Serve with pita bread and radishes if you'd like.
        9. Enjoy!

        If you like this healthy vegan Lebanese Chickpeas  recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate it! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for more great recipes!

         

        fatteh Lebanese

        Chickpea Fatteh- Fattet Hummus

        This Lebanese Fattet Hummus dish is so easy to make, with just a few basic ingredients including chickpeas, pita bread, yogurt, garlic, olive oil and slivered almonds or pine nuts. 

        Chickpea fatteh recipe or fattet hummus.

        In this simple Fattet Hummus Recipe, toasted pita bread is topped with cooked chickpea and a tangy creamy yogurt sauce then garnished with fried slivered almonds, or pine nuts and parsley. Lebanese Fatteh, also a poular dish around many Middle Eastern cultures, is usually served for breakfast or brunch, but could also make for a prefect light lunch/dinner or a vegetarian side dish. You can feel free to use any plant-based yogurt to make this recipe vegan.

        What is Fatteh?

        The word “Fatteh” translates to “crumbs” in the Arabic language. In Fatteh, bread is toasted or fried and then broken up into small pieces, and that’s where the word Fatteh comes from – at least that’s what I think. There are many different versions to Lebanese Fatteh, including this eggplant chickpea Fatteh. 

        Chickpeas in Fattet Hummus:

        In this recipe you will need 1 1/2 cups of cooked chickpeas, I usually use canned chickpeas to save time.  To make it with dry chickpeas, you will need 3/4 of a cup dry chickpeas soaked over night in water, then cooked the second day until tender.

        How to Make Lebanese Fattet Hummus Recipe:

        • Prepare the chickpeas: wash and rinse your can of chickpeas and set aside.
        • Prepare pita bread:
          •  Preheat oven to 350 F.
          • Using scissors, cut a loaf of pita bread into bite size squares. Place on a greased baking sheet and bake for 6-8 minutes or until golden brown.

        pita bread

        • Prepare yogurt sauce:
          • In a small bowl, add crushed garlic, salt, whole plain yogurt and a few tablespoons of warm water.
          • Whisk well until they become creamy.

        fattet hummus recipe

        Lebanese yogurt sauce for fatteh

        • Prepare almonds:
          • In a small saucepan over medium heat, heat olive and add slivered almonds.
          • Cook for  5-8 minutes or until golden brown, mixing frequently.

        slivered almonds

        • Layer your Fatteh in  a large serving plate:
        • Start with a layer of toasted pita bread pieces.

        toasted pita bread

        • Add a layer of chickpeas.

        chickpea recipes

        • Top with a layer of the garlic yogurt sauce.

        vegetarian fatteh

        • Add the fried slivered almonds.

        fatteh recipe

        • Garnish with parsley if you’d like.

        Chickpea fatteh recipe/ Lebanese fattet hummus

        • Serve immediately and enjoy!

        How to Serve Chickpea Fatteh:

        Chickpea Fatteh is best served right away, because the toasted pita bread tends to get soggy when mixed with the yogurt sauce. However, if you like to make it ahead of time, you can. Layer everything together except the toasted pita bread, and just add it on top of your plate when you’re ready to eat.

        Fatteh Lebanese/ Fatteh hummus/ fatteh recipe chickpeas/ Lebanese recipes.

        More Lebanese Recipes:

        Lebanese Chicken Shawarma

        Lebanese Red Lentil Soup

        Lebanese Ful (Fava Beans)

        Lebanese Chicken and Rice

        Yield: 2

        Chickpea Fatteh- Fattet Hummus

        fatteh Lebanese

        Fattet Hummus- A traditional vegetarian Lebanese dish made with chickpeas, yogurt sauce and pita bread.

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

        Ingredients

        Instructions

          1. Wash and rinse your chickpea can and set aside. 
          2. Preheat oven to 350 F. Using scissors, cut about 2 cups of pita bread into bite size squares, place on a greased baking sheet and bake to 6-8 minutes or until golden brown. Set aside.
          3. In a small bowl, add crushed garlic clove, yogurt, salt and warm water and whisk well until well blended and creamy. Set aside.
          4. In a small saucepan over medium heat, heat 1 tablespoon olive and add slivered almonds. Cook for  3-4 minutes or until golden brown. Set aside.
          5. Assemble your chickpea Fatteh: In a large serving plate, add a layer of toasted pita bread pieces, followed by a layer of chickpeas, the a layer of the yogurt sauce, and top with golden almonds and fresh parsley.
          6. Serve immediately and enjoy!

        Nutrition Information:

        Yield:

        2

        Serving Size:

        1

        Amount Per Serving: Calories: 445Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 7mgSodium: 668mgCarbohydrates: 94gFiber: 19gSugar: 19gProtein: 31g

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

        If you like this healthy Lebanese Chickpea Fatteh recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate it and leave a comment! You can also FOLLOW ME on FACEBOOKINSTAGRAM and PINTEREST for more great recipes!

        Chicken Sahwarma Lebanese

        Lebanese Chicken Shawarma

        This Lebanese Chicken Shawarma is cooked on the stove top and is incredibly flavorful! The secret is in the authentic simple chicken marinade! 

        Chicken shawarma recipe Lebanese street food.

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

        What is Shawarma? 

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

        Chicken Shawarma Spices: 

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

        Chicken Shawarma Marinade: 

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

        Lebanese Chicken shawarma recipe with the best chicken marinade.

        How to Make Lebanese Chicken Shawarma:

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

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

        • What do you Eat with Chicken Shawarma:

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

        To Make the Garlic Mayo Sauce for Homemade Chicken Shawarma: 

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

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

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

        Looking for More Lebanese Dishes: 

        Chicken Tawook

        Lebanese Chicken and Rice

        Tabbouleh Salad Recipe

        Fattoush Salad

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

        How to Make Lebanese Chicken Shawarma at Home

        Yield: 4-6

        Lebanese Chicken Shawarma

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

        Ingredients

        • 2 lb chicken breast tenderloins. 

        Marinade

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

        Instructions

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

        Lebanese red lentil soup- vegan soup

        Lebanese Red Lentil Soup

        This Lebanese Red Lentil soup is the perfect easy holiday or weeknight rush dinner. It can be whipped together in 3o minutes! This soup is healthy, hearty and vegan!

        A healthy, hearty and vegan Lebanese lentil soup, with red lentils, carrots, rice, cumin and black pepper.

        Red Lentils:

        Lentils is a staple in Lebanese cuisine. I love cooking anything with lentils, especially red lentils because they cook in about 20 minutes and taste great! They also tend to get a little mushy after cooking, making them perfect in soups. 

        Lebanese Red Lentil Soup

        If you ever thought lentils were boring, this one pot Lebanese red lentil soup with cumin, black pepper, short grain rice, shredded carrots and onions will prove you wrong!

        This soup is comforting, easy to make, and ready in just 30 minutes. 

        You can’t ask for much more in life 😉

        How to Make Lebanese Red Lentil Soup with Rice and Carrots: 

        • In a medium-sized soup pot set over medium heat add olive oil.
        • Once the oil is hot, add in the diced onion, salt, ground cumin, ground black pepper and sauté just until soft.
        • Add red lentil, mix well and sauté for another minute or so.
        • Pour in water, and bring mixture to a boil. 
        • Turn down the heat to medium low, add shredded carrots and rice and stir everything together. 
        • Pop a lid on the pot, and simmer for about 25-30 minutes or until the carrots and lentils are soft.
        • Taste and adjust seasonings if needed. 
        • Serve it with your favorite toast and enjoy!

        How can I store this soup?

        If you have any lentil soup leftovers, just pop it in the fridge in an airtight container once it has cooled, it will keep for up to 4 days . If the soup seems very thick after being in the fridge overnight you can thin it out with a little bit of water before re heating.

        Can I freeze this soup?

        Yes! Also store in an airtight, freezer-safe container for up to 3 months. Defrost in the fridge overnight then reheat on the stovetop or in the microwave and add water to thin it out if needed. 

        Do you love this Lebanese red lentil soup?

        Why not try a few of my other lentil recipes!

        Lentil Soup with Pasta

        Red Lentil Mujadara

        Mujadara 

        Red Lentil Tabouli Salad

        Lebanese Lentil soup with vegetables

        Spinach Lentil Soup with Lemon

        Yield: 4

        Lebanese Red Lentil Soup

        Lebanese red lentil soup- vegan soup

        Lebanese Red Lentil Soup is a healthy, hearty, vegan meal in a bowl. Perfect for busy weeknight meal!

        Prep Time 10 minutes
        Cook Time 25 minutes
        Total Time 35 minutes

        Ingredients

        • 1 tablespoon olive oil
        • 1 cup red lentils 
        • 1/2 cup short grain rice
        • 1 cup shredded carrots- about 2 medium carrots
        • 1 medium onion- finely chopped
        • 1 teaspoon ground cumin
        • 1/2 teaspoon ground black pepper
        • 1 teaspoon salt- more to tatse
        • Water- about 8 cups

        Instructions

        1. In a medium-sized soup pot set over medium heat add olive oil.
        2. Once the oil is hot add in the diced onion, salt, cumin, black pepper and sauté just until soft.
        3. Add red lentils, mix well and sauté for another minute or so.
        4. Pour in about 8 cups of water, and bring mixture to a boil. 
        5. Turn down the heat to medium low, add shredded carrots and rice and stir everything together. 
        6. Pop a lid on the pot, and simmer for about 25-30 minutes or until the carrots and lentils are soft.
        7. Taste and adjust seasonings if needed. 
        8. Serve with your favorite toast and enjoy!

        Nutrition Information:

        Yield:

        4

        Serving Size:

        1

        Amount Per Serving: Calories: 144Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 681mgCarbohydrates: 23gFiber: 6gSugar: 4gProtein: 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.

        If you make this Lebanese red lentil 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

         
        labneh flatbread- Labneh dip- Strained yogurt

        Labneh Flatbread

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

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

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

        What is Labneh?

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

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

        TO MAKE THIS LABNEH FLATBREAD YOU WILL NEED:

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

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

        HOW TO MAKE LABNEH FLATBREAD:

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

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

        More Flatbread Recipes:

        Mozzarella Tomato Basil Flatbread

        Zaatar Manaqish

        Cheese Manakish

        Lahm bi Ajeen- Lebanese Meat Pies

        Yield: 2

        Labneh Flatbread

        labneh flatbread- Labneh dip- Strained yogurt

        A quick and easy vegetarian labneh flatbread recipe.

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

        Ingredients

        Instructions

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

         


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