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. 

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

  • 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.

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 1 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 Lebanese Sfouf is an easy no mixer required recipe that uses a handful of accessible ingredients and gives you the perfect tea 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?

  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 Sfouf Cake Keep:

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

More Lebanese Inspired Desserts:

Knafeh

Baklava

Milk Pudding- Mahalabia

Coconut Date Bars

Date Roll Cookies

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 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! 

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

Lebanese Moussaka- Eggplant chickpea Stew
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

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.

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.  

 

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

Lebanese Stuffed Grape Leaves
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! 

      Balila recipe or msabaha

      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

      If you are looking for vegan chickpea recipes, you will love this Lebanese Msabaha recipe, also known as balila recipe. This Lemon Garlic chickpea dish is vegan, gluten free and delicious.
      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!

       

      Chickpea fatteh recipe or fattet hummus.

      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

      Lebanese Fatteh with chickpea.

      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 shawarma recipe Lebanese street food.

      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. 

      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 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

      How to Make Chicken Shawarma at Home?

      Yield: 4-6

      Lebanese Chicken Shawarma

      How to make authentic chicken shawarma.
      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!

      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! 

       

      Lebanese red lentil recipe

      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

      Do you love Lebanese food? Are you looking for Lebanese soup recipes? The you will love this Lebanese red lentil soup recipe!

      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

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

      Labneh Flatbread

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

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

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

      What is Labneh?

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

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

      TO MAKE THIS LABNEH FLATBREAD YOU WILL NEED:

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

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

      HOW TO MAKE LABNEH FLATBREAD:

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

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

      More Flatbread Recipes:

      Mozzarella Tomato Basil Flatbread

      Zaatar Manaqish

      Cheese Manakish

      Lahm bi Ajeen- Lebanese Meat Pies

      Yield: 2

      Labneh Flatbread

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

      A quick and easy vegetarian labneh flatbread recipe.

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

      Ingredients

      Instructions

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

       

      If you are looking for vegan lentil recipes, you will love this easy lentil soup with pasta.

      Lentil Soup with Pasta

      Hearty and healthy, this Lentil Soup with Pasta Recipe is loaded with flavor. Lentil soup is a nourishing, meatless meal that you can get ready in less than an hour!

      If you are looking for vegan lentil recipes, you will love this easy lentil soup with pasta.

      Lentils are a pantry stable in my house, from soups to salads or main dishes, along with this Lentil Soup with Pasta, here are some other favorite Lebanese/ Middle Eastern inspired recipes to cook with lentils; Red Lentil MujadaMujadaraRed Lentil Tabouli SaladSpinach Lentil Soup with Lemon, Lebanese Red Lentil Soup and Lebanese Lentil soup with vegetables

      WHAT GOES IN LENTIL SOUP WITH PASTA: 

      You probably have most, if not all of the ingredients in your pantry for this lentil soup, which is a good reason to add this lentil soup recipe to your rotation. Here’s what you’ll need: 

      • Lentils. Brown Lentils work great for this recipe because they hold their shape the best in soups. 
      • Pasta. Your choice of uncooked small pasta, such as elbows or Ditalini pasta.
      • Onions. Chopped into small pieces.
      • Salt. To taste. 
      • Cumin. Gives Middle Eastern flavor!
      • Butter. About 1 tablespoon of unsalted butter or margarine. 

      HOW TO MAKE LENTIL SOUP WITH PASTA: 

      • Place rinsed lentils and salt in a large pot and cover with water. Bring to a boil then simmer until the lentils are tender, about 30 minutes, stirring occasionally.
      • Add onions, cumin, butter and small pasta, like elbows. You may use whatever small pasta you have on hand. Cook for another ten minutes until pasta is cooked. 
      • Taste and adjust salt if needed. 
      • Serve this lentil soup with whole wheat toast and enjoy! 

      If you are looking for vegan soup recipes, you will love this vegan lentil soup recipe with small pasta.

      HOW TO STORE LENTIL SOUP WITH PASTA: 

      Store lentil soup leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave or in a pan on the stove when ready to serve.

       Freeze lentil soup in freezer containers for up to 3 months. Just keep in mind that the texture of the pasta will change. Thaw overnight in the fridge before serving for best results. 

      Yield: 4

      Lentil Soup with Pasta

      Are you looking for the best lentil soup recipe? This vegan lentil soup with pasta is the answer!
      Prep Time 5 minutes
      Cook Time 45 minutes
      Total Time 50 minutes

      Ingredients

      Instructions

      1. In a large pot over high heat, add rinsed lentils, salt and about 6-8 cups of water.
      2. Bring mixture to a boil, reduce heat to medium low, cover the pot and simmer for 30-35 minutes or until lentils are soft.
      3. Add onions, cumin, small pasta and butter, cover the pot and cook for an additional 10 minutes or until pasta is fully cooked.
      4. Taste and adjust salt.

      Nutrition Information:

      Yield:

      4

      Serving Size:

      1

      Amount Per Serving: Calories: 207Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 669mgCarbohydrates: 33gFiber: 10gSugar: 4gProtein: 12g
      If you’ve tried this healthy Lebanese Lentil Soup with Pasta 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

      ful medames recipe/ ful mudammas recipe.

      Lebanese Ful (Fava Beans)

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

      Lebanese Ful makes for a healthy vegetarian breakfast that is full of flavor. This dish comes together in less than 20 minutes! I always keep my pantry stocked with cooked fava bean cans, I get mine from my local Middle Eastern store.

      Ingredients for this easy Lebanese ful recipe:

      • Cooked fava beans cans
      • Garlic
      • Lemon juice
      • Salt
      • Parsley
      • Tomato
      • Olive Oil

      How do you make Lebanese ful?

      • Rinse your cooked fava bean cans with cold water and drain, to get rid of excess salt .
      • Place rinsed and drained fava beans in a large saucepan over medium heat, and add 1 and half cups of cold water.
      • Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 10 minutes.
      • Remove from heat, using a wooden garlic smasher, smash your fava beans to get the desired consistency. The recipe calls for smashing to a smooth consistency, but we prefer a lightly smashed chunky consistency.

      How to make Lebanese ful medames or foul?

      • While the fava bean is cooking, in a small bowl, add crushed garlic, salt and lemon juice and mix well.
      • Pour the lemon garlic sauce over the cooked cooked fava beans and mix well. Taste and adjust salt/sour.

      • Transfer to a serving bowl, top with a drizzle of olive oil, chopped tomatoes and fresh parsley.

      • Serve with pita bread and radishes if you’d like.

      How to store Lebanese ful medames?

      While ful is best enjoyed when served immediately, you can store in an airtight container for up to 4 days in the fridge. Warm it up a little bit before serving again.

      More Lebanese Recipes:

      Lebanese Beef and Green Bean Stew

      Lahm bi Ajeen- Lebanese Meat Pies

      Beet Hummus

      Homemade Hummus

      Lebanese Okra Stew

      Beef Stew with Peas and Carrots

      Ful- Lebanese Foul Recipe

      Yield: 4

      Lebanese Ful (Fava Beans)

      ful medames recipe/ ful mudammas recipe.

      Lebanese Ful makes for a healthy vegetarian breakfast that is full of flavor!

      Prep Time 5 minutes
      Cook Time 15 minutes
      Total Time 20 minutes

      Ingredients

      • 3 15 ounces can fava beans
      • 1 teaspoon salt
      • ¼ cup olive oil
      • ¼ cup lemon juice 
      • 2 garlic cloves -crushed
      • 2 tomatoes- cut into small pieces
      • ½ cup parsley- chopped finely

      Instructions

        1. Rinse your cooked fava beans cans with cold water and drain, to get rid of excess salt.
        2. Place rinsed and drained fava beans in a large saucepan over medium heat, and add 1 and half cups of cold water.
        3. Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 10 minutes.
        4. Remove from heat, using a wooden garlic smasher, smash your fava beans to get the desired consistency. The recipe calls for smashing to a smooth consistency, but we prefer a lightly smashed chunky consistency. 
        5. In a small bowl, add minced garlic, salt and lemon juice and mix well. 
        6. Pour the lemon garlic sauce over the cooked cooked fava beans and mix well. Taste and adjust salt. 
        7. Transfer to a serving bowl, top with a drizzle of olive oil, chopped tomatoes and fresh parsley.
        8. Serve with pita bread and radishes if you’d like.
      If you like this healthy vegan Lebanese Ful 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!

      Roasted turkey with rice stuffing

      Roasted Turkey with Rice Stuffing

      This Roasted Turkey with Rice Stuffing is tender and full of flavor. I made this turkey for Thanksgiving, but I’m sure it will be a hit on any other holiday! 

      Roasted Turkey with Rice Stuffing

      You are probably wondering, why am I sharing a roasted turkey with rice stuffing recipe past Thanksgiving. Well, because I made it for Thanksgiving and I didn’t want to wait a whole year to share this delicious recipe! So, if you are looking for a Christmas dinner turkey recipe, you are in the right place! This is THE BEST roasted turkey I have ever had, it’s packed with flavor, a recipe that my whole family on my husband’s side follows! Shhhh.

      If you are looking for rice stuffing for turkey, you will love this moist roasted turkey!

      How to Thaw a Turkey:

      If you are using a frozen turkey, this is the first step that you should think of. The turkey will need a few days to thaw depending on how big it is. The best way to thaw it is in the refrigerator, so it is a good idea to plan ahead. I had a 13 pound turkey and it took a 3 days to thaw in the refrigerator. So about 24 hours for every 5 pounds of turkey. It is a good idea to give yourself and extra day, just incase!

      How to Make the Rice for this Roasted Turkey with Rice Stuffing: 

      The rice needs to be cooked half way to allow it to fully cook while roasting. Long grain rice such as uncle bens works best for turkey stuffing. This rice stuffing is very similar to my Lebanese Chicken and Rice recipe. 

      • In a large saucepan over medium heat, add butter and sliced raw almonds and stir constantly until light brown.
      • Add the rice, salt/spices and mix well.
      • Add water and bring mixture to a boil.
      • Reduce heat to medium low, cover the pot and simmer for about 10 minutes or until the rice is half way cooked. Set aside. 

      Rice for turkey stuffing

      How to Prepare Turkey for Stuffing: 

      • Remove the thawed turkey from it’s packaging. Remove the neck and the bag of giblets (usually found in the large cavity of the turkey or sometimes found in the smaller neck cavity). I usually reserve the neck and giblets and boil it separately on the stove top to use for gravy along drippings later. 
      • Wash your turkey very well with white vinegar or scrub with lemon halves, rinse and pat dry with paper towels. 
      • Season the outside of the turkey with salt if you’d like.

      How to Stuff the Turkey with Rice Stuffing:

      • You’ll need a large roasting pan, a disposable foil roasting pan works just fine. Cover the bottom of the roasting pan with a large piece of foil. 
      • Place your turkey breast side up on a rack in the large pan covered with a foil and get ready for stuffing.
      • Start by stuffing the cavity of the turkey with the half cooked rice. You might have to hold the turkey up a little. 
      • Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and stuff a hand full of rice underneath. Keep stuffing until you run out of rice mixture. You can also add a few slices of lemon.
      • Tuck the wing tips under the turkey, this keeps the tips from burning and also helps stabilize the turkey.
      • Now its time to sew up the opening underneath the chest of  the turkey (see picture below). Using a needle and 2 feet of thread, sew the skin loosely.

      how to stuff a turkey for roasting.

      • If your turkey has a band of skin near the cavity opening, you can tuck the legs into the band. If not, simply crisscross the legs and use some twine to tie the turkey legs together. 
      • Add 2 cups of water to the pan. 
      • Cover the turkey with a piece of foil on top tightly. That’s it! You are ready to let your oven do the rest of the work!

      How to Roast the Turkey:

      In general, a turkey with stuffing needs to cook for 15 minutes per pound of bird. But there is no way to be sure if it’s fully cooked  unless you use a thermometer inserted into the thickest part of the chest to check the temperature. The minimum internal temperature should be 165 F. 

      • Move oven rack to lower third of oven and preheat over to 450 F.
      • Place the pan in the oven and cook for about 3 hours. 
      • In last 45 minutes to an hour of cooking take the foil off to let the turkey brown.
      • Using a turkey baster, squeeze out some turkey broth from the bottom of the pan, and squirt all over the turkey. Do this step a few times while still cooking, after uncovering. 
      • Remove from the oven and let cool at least 20-30 minutes before slicing. 
      • Enjoy! 

      YES, TO SAVING THE TURKEY DRIPPINGS: 

      After the turkey is finished cooking there will be juice at the bottom of your roasting pan. I reserve all of it for making turkey gravy. You can also boil the neck and giblet separately and use its broth for gravy as well! While this is optional, I do think that it will add lots of flavor to your gravy! 

      Roasted turkey with rice stuffing/ Christmas turkey dinner.

      Yield: 12 servings

      Roasted Turkey with Rice Stuffing

      If you are looking for Christmas roasted recipes, you will love this Christmas roasted turkey with rice stuffing.

      Turkey Stuffed Rice roasted to juicy perfection.

      Prep Time 45 minutes
      Cook Time 3 hours 30 minutes
      Total Time 4 hours 15 minutes

      Ingredients

      • 1 13 pound turkey
      • 1 teaspoon salt
      • 1 Lemon- quartred 
      • 2 cups water

      For Rice Stuffing

      Instructions

        1. If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. 
        2. Remove the thawed turkey from the fridge 1 hour before roasting, wash, and pat dry with paper towels.
        3. Set aside and let it come to room temperature.

      Make the rice stuffing:

      1. In a large saucepan over medium heat, add butter and the sliced raw almonds and stir constantly until light brown.
      2. Add the rice, salt/spices and mix well.
      3. Add water and bring mixture to a boil.
      4. Reduce heat to medium low, cover the pot and simmer for about 10 minutes or until the rice is half way cooked. Set aside. 

      Stuff the turkey with rice stuffing:

      1. Move oven rack to lower third of oven and preheat over to 450 F.
      2. Cover the bottom of the roasting pan with a large piece of foil. 
      3. Place your turkey breast side up on a rack in the large pan and get ready for stuffing.
      4. Start by stuffing the cavity of the turkey with the half cooked rice. You might have to hold the turkey up a little. 
      5. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and stuff a hand full of rice underneath. Keep stuffing until you run out of rice mixture. You can also add a few slices of lemon. 
      6. tuck the wing tips under the turkey, this keeps the tips from burning and also helps stabilize the turkey.
      7. Now its time to sew up the opening underneath the chest of  the turkey. Using a needle and 2 feet of thread, sew the skin loosely.
      8. If your turkey has a band of skin near the cavity opening, you can tuck the legs into the band. If not, simply crisscross the legs and use some twine to tie the turkey legs together. 
      9. Add 2 cups of water to the pan. 
      10. Cover the turkey with a piece of foil on top tightly.


      Roast the turkey:

      1. Roast at 450 degrees F for about 15 minutes per pound, or until internal temperature (inserted on middle of breast) reaches about 165 degrees. 
      2. *** In last 45 minutes to an hour of cooking take the foil off to let the turkey brown.
      3. Using a turkey baster, squeeze out some turkey broth from the bottom of the pan, and squirt all over the turkey. Do this step a few times while still cooking, after uncovering. 
      4. Remove from the oven and let cool at least 20-30 minutes before slicing. 
      5. Reserve pan juice to make your gravy. 
      6. Enjoy! 

      You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for more great recipes!

      mhalabia recipe or muhallabia recipe.

      Milk Pudding- Mahalabia

      This simple Lebanese Milk Pudding, also known as Mahalabia is so easy and quick to make! With only 4 ingredients and 15 minutes of your time, you can make a sweet treat! Garnish with your favorite crushed nuts and serve it for dessert, breakfast or snack! Mahalabia is a also a great gluten-free dessert idea! 

      Mahalabia, also known as Muhallebi, Muhalabia, Mhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a popular Middle Eastern milk pudding made with milk, corn flour, sugar, and flavored with rose water. 

      What is Mahalabia Dessert?

      Mahalabia, also known as Muhallebi, Muhalabia, Mhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a popular Middle Eastern milk pudding made with milk, corn flour, sugar, and flavored with rose water. 

      Ingredients for this Lebanese Mahalabia Recipe:

      Milk:

      The basic ingredient, some people also use a mix of milk and half and half for a richer taste. You can also make vegan muhalabia by substituting whole milk with your choice of any plant-based milk. 

      Corn starch/rice flour:

      Works as a thickener in this recipe, and can be substituted for cream of rice. 

      Sugar:

       What gives this recipe the extra sweetness. 

      Rose water:

      This is usually added at the end for extra flavor. Skip it if not available. 

      Nuts:

      Garnish with your favorite crushed nuts, I prefer pistachios. 

      if you are looking for cream of rice recipes, you will love this simple milk pudding called mahalabia, a popular Lebanese dessert.

      How to Store and Serve this Pudding (Mhalabia): 

      Store Lebanese milk pudding in small bowls or small mason jars in the fridge, cover with plastic wrap or mason jars lids and store for up to 5 days in the fridge. Before serving, you can garnish with crushed pistachios if you’d like or serve plain. 

      More Lebanese Desserts? 

      Knafeh

      Baklava

      Date Roll Cookies

      How to Make Mahalabia with Rice Flour or Corn Flour

      Yield: 5 servings

      Milk Pudding- Mahalabia

      This easy cream of rice recipe or mhalabia recipe middle east is super delicious and easy Lebanese dessert.

      Light, creamy and delicious, this pudding is a very easy Lebanese dessert!

      Cook Time 15 minutes
      Total Time 15 minutes

      Instructions

        1. In a non-stick medium size pot, over medium heat, add whole milk, cream of rice, and sugar. Whisk well until dissolved.
        2. Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
        3. Lower heat to low and cook for additional 10 minutes or until mixture thickness, whisking regularly .
        4. Remove from heat, stir in rose water.
        5. Transfer mixture to serving bowls immediately.
        6. Refrigerate for at least 2 hours before serving.
        7. Garnish with crushed pistachios before serving and enjoy!

      Nutrition Information:

      Yield:

      5

      Serving Size:

      1

      Amount Per Serving: Calories: 209Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 88mgCarbohydrates: 50gFiber: 0gSugar: 30gProtein: 7g

      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 Simple Lebanese Milk Pudding (Mahalabia) recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page! 

      If you are looking for Jam recipes, you will love these jam filled cookies recipe. #sablerecipe

      Making Baklava from scratch is a snap. This Baklava recipe has the best sugar syrup recipe as well. #lebanesebaklavarecipe

      if you are looking for pumpkin recipes dessert ideas, you will love this pumpkin roll with cream cheese frosting #fall desserts #falldessetrecipes #falldessertrecipeeasy

      shish tawook or shish taouk recipe.

      Chicken Tawook

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

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

      How to Make Chicken Tawook:

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

      Lebanese recipe for shish taouk marinade.

      How to Cook Chicken Tawook: 

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

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

      Complete your Meal with these Amazing Lebanese Recipes: 

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

      Lebanese chicken tawook recipe.

      Yield: 6

      Chicken Tawook

      Chicken Tawook

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

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

      Ingredients

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

      Instructions

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

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

       


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