Bulgur Zuchini Pilaf is a simple Lebanese dish made with Bulgur, beef, onion and zucchini braised with tomato sauce.

Bulgur Zucchini Pilaf

Bulgur Zuchini Pilaf is a simple Lebanese dish made with bulgur, beef, onion and zucchini braised with tomato sauce. Bulgur Zucchini Pilaf is known as Burghul a Koosa (bulgur with zucchini) or Burghul a Banadoora (bulgur with tomato). Some people leave out the zucchini, but I like the different texture that zucchini adds to this dish.  

Bulgur Zucchini Pilaf is known as Burghul a Koosa (bulgur with zucchini) or Burghul a Banadoora (Bulgur with tomato).

There are two different kinds of bulgur: fine and coarse. When buying your bulgur, look closely at the packaging and you will find a number.  The lower the number, the more fine the bulgur grain. Number 1 being the most fine (least coarse) kind of bulgur that is usually used in Tabouli Salad and Kibbeh. Number 2, 3 and 4 are more coarse. You can use any coarse kind of bulgur for this recipe, but I personally prefer 3 or 4. The more coarse the better!

Bulgur Zuchini Pilaf is a simple Lebanese dish made with Bulgur, beef, onion and zucchini braised with tomato sauce.

bulgur pilaf/ bulgur recipes healthy.

Bulgur Zucchini Pilaf

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Bulgur Zuchini Pilaf is a simple Lebanese dish made with bulgur, beef, onion and zucchini braised with tomato sauce.

Ingredients

  • 1/2 pound beef- cut into very small pieces
  • 1 large zucchini, about 2 cups chopped into cubes
  • 2 tablespoons olive oil
  • 1 cup coarse bulgur
  • 1 large onion, diced 
  • 1 1/2 cup water
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon 
  • 2-3 tomatoes- diced
  • 1 tsp salt
  • 1 tbsp tomato paste

Instructions

  1. In a medium sized pot, over medium-high heat, add olive oil and add the onion. Saute for about 10 min until onions are wilted by not browned.
  2. Add beef, salt and spices and mix well with onions, cook for 5 minutes.
  3. Add Zucchini cubes and top with water, just enough to cover the ingredients, which is about 11/2 cups.
  4. Cover the pot and let Zucchini and beef cook for additional 15 minutes.
  5. Add bulgur, diced tomatoes and tomato paste and give it a quick stir. Bring mixture to boil.
  6. Reduce heat to medium low, cover the pot and simmer 15 min. 
  7. Serve with pickles and a salad and enjoy!

If you’ve tried this healthy Lebanese Bulgur Zucchini Pilaf 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

Looking for More Lebanese Recipes? Here are some!

Lebanese Stuffed Cabbage Rolls

Lebanese Lentil soup with vegetables

Lahm bi Ajeen- Lebanese Meat Pies

Lebanese Chicken and Rice

Tabbouleh Salad Recipe

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

Red Lentil Tabouli Salad

This healthy and tasty Red Lentil Tabouli Salad is full of Middle Eastern flavor! Filling Red lentils are paired with fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil – This riff on traditional Tabouli is a perfect nutrient-packed recipe that makes a great midweek main course lunch or side dish! Vegan and Gluten-Free. 

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

I love making this Red Lentil Tabouli Salad, because it is the only way I can sneak some lentil into my kids’ diet. Red lentils are so easy to cook with and for this salad, they do not require any precooking. 

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

 

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

Red Lentil Tabouli Salad

Yield: 4
Prep Time: 25 minutes
Total Time: 25 minutes

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

Ingredients

Instructions

  1. Start by soaking red lentils in hot water for 20 minutes. Then  strain and rinse with cold water until lentils are nice and cold.
  2. While lentils are being soaked. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
  3. Toss in rinsed cold red lentils and mix in olive oil, lemon juice, salt and pomegranate molasses.
  4. Miix. Taste. Adjust salt and lemon if needed.
  5. Serve and Enjoy!

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

If you like eggplant fatteh and chickpea pea fatteh, you will love this combination of this vegetarian eggplant and chickpea fatteh recipe. #fatteheggplantrecipe #fattehchickpearecipe

Vegetarian Eggplant Chickpea Fatteh

Vegetarian Eggplant Chickpea Fatteh is a classic Lebanese dish. It is made with a layer of baked or fried eggplant, a layer of cooked chickpeas, a layer of delicious garlic yogurt sauce, topped with crunchy toasted pita bread and roasted pine nuts. This vegetarian Eggplant Chickpea Fatteh dish works great as a meal prep recipe – it is a perfect dish to make ahead and put together later in minutes! 

If you like eggplant fatteh and chickpea pea fatteh, you will love this combination of this vegetarian eggplant and chickpea fatteh recipe. #fatteheggplantrecipe #fattehchickpearecipe

For this recipe, eggplants, pita bread and pine nuts are usually deep fried. But if you want a healthier version, I suggest air frying the eggplants, pita bread and pine nuts. They will taste just the same, if not even better! 

If you like eggplant fatteh and chickpea pea fatteh, you will love this combination of this vegetarian eggplant and chickpea fatteh recipe. #fatteheggplantrecipe #fattehchickpearecipe

Vegetarian Eggplant Chickpea Fatteh

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

Vegetarian Eggplant Chickpea Fatteh with an Air Fryer Twist!

Ingredients

  • 19 oz. cooked chickpeas can- washed and drained 
  • 2 tbsp parsely- chopped thinly (optional)

Eggplant

  • 1 large eggplant- cut into cubes
  • 1 tsp salt
  • 1 tbsp extra vergin olive oil

Pita Bread

Pine nuts

Yogurt Sauce

  • 1 cup plain yogurt
  • 2 garlic cloves- minced 
  • 1 tsp salt- or to tatse
  • 1/4 cup cold water

Instructions

Prepare the chickpeas:

  1. Rinse and drain the chickpeas.
  2. Set aside.

Prepare the eggplants for air-frying:

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

Prepare pita bread for air-frying:

  1. Cut one regular loaf of pita bread into small squares- about 2 inches. 
  2. Add one 1/2 table spoon olive oil or spay with cooking spray and mix well. 
  3. Set air fryer temperature to 400 F°.
  4. Cook for 4 minutes, shaking every minute to make sure they cook evenly
  5. Set aside.

Prepare pine nuts for air-frying: 

  1. Place the nuts in the bottom of the basket in a single layer.
  2. Spray with cooking spray or mix with 1 tea spoon of olive oil , lightly.
  3. Set the temperature to 300 F° and cook for 4-6 minutes, shaking every 2 minutes. 

Prepare the yogurt sauce:

  1. In in medium-sized bowl, mix together yogurt, minced garlic, salt and water and whisk very well.
  2. Set aside, preferably in the fridge to keep it cold.

Layering your Fatteh dish: (This step is customizable)

  1. In a medium- sized bowl, I start with a layer of chickpeas, followed by a layer of pita bread, a layer of eggplants, topped with a layer of the yogurt sauce and pine nuts. Vegetarian Eggplant Chickpea Fatteh is a classic Middle Eastern dish. It is made with a layer of baked or deep fried eggplant, a layer of cooked chickpeas, a layer of delicious garlic yogurt sauce, topped with crunchy toasted pita bread and pine nuts. Vegetarian Eggplant Chickpea Fatteh is a classic Middle Eastern dish. It is made with a layer of baked or deep fried eggplant, a layer of cooked chickpeas, a layer of delicious garlic yogurt sauce, topped with crunchy toasted pita bread and pine nuts.
  2. Garnish with chopped parsley.
  3. Serve right away and enjoy! Fatteh chickpea recipe / fatteh eggplant recipe
Looking for another Lebanese Recipe with an Air Fryer Twist? Check out this Air-Fried Falafel Recipe

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

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

Air-Fried Falafel

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

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

Falafel is a popular Lebanese street food, that is traditionally cooked deep-fried. I always avoided making Falafel because I like to stay light on fried food. Not anymore! Now that I own a sweet air fryer, which by the way was one the best additions to my kitchen.

Air fryer falafel recipe. #veganfalafel

What Do You Need to Make Air-Fried Falafel:

Falafel air fryer recipe. veganfalafel

Air-Fried Falafel

Yield: 30 Falafel Balls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Air-Fried Falafel are crispy on the outside, soft on the inside, and packed with flavor. A great vegan, healthy, easy to make meal! 

Ingredients

  • 2 cups dried chickpeas, soaked overnight
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 cup parsley leaves, chopped
  • 2 tsp. cumin powder
  • 1 tsp. ground black pepper
  • 1 1/2 tsp. sea salt
  • 1 tbsp corn starch 
  • olive oil cooking spray

Instructions

Crispy Falafel

    1. Place chickpeas in a large bowl and cover with at least 2 inches water. Soak overnight. When the chickpeas are soaked, drain the water and pat them dry with a paper towel.
    2. Place the uncooked, soaked chickpeas and all the remaining ingredients into a food processor and pulse until the chickpeas are finely minced. The mixture will have a coarse texture.
    3. Rest this mixture at least an hour in the fridge to allow it to firm up. This step will make shaping the falafel balls much easier.
    4. Preheat air fryer to 380°F.
    5. Scoop one heaping table spoon of the mixture, and using your hands or cookie scoop, shape the falafel mixture into a golf ball shaped ball. how to make falafel baked
    6. Arrange the falafel balls in a single layer in your air fryer basket and spray them with olive oil spray.
    7. Air-fry the falafel balls for about 15 minutes, flipping over half way through.
    8. Repeat this process for the rest of the mixture.
    9. Enjoy!

If you’ve tried this Air-Fried Falafel recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my new Facebook group where you can share a picture of the recipes that you’ve tried ? 

Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

Baba Ganoush- Eggplant Dip

Baba Ganoush is a simple vegan eggplant dip made of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. To make this Baba Ganoush recipe, you start by grilling a whole egg plant until soft and cooked through, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste. 

Baba Ganoush is prepared similarly to Hummus, you basically substitute eggplant for chickpeas. This Baba Ganoush eggplant dip is the perfect snack, side dish or party appetizer. 

Baba Ganoush is a simple, vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste

 

I prefer to to grill my eggplant whole, but some people roast it in the oven, or on a gas top stove. When mashing the grilled eggplant, a fork or  potato masher works best because you retain the chunky the eggplant texture.

Baba Ganoush is a simple vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. To make this Baba Ganoush recipe, you start by grilling a whole egg plant until soft and cooked through, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste. 

Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

Baba Ganoush- Eggplant Dip Recipe

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

Baba Ganoush is a simple, vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and Tahini.

Ingredients

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

Instructions

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

MORE RECIPES FOR A LEBANESE MENU:

Green Beans with Tomatoes (Loubia B’ Zeit)

Lebanese stuffed Zucchini

Tabbouleh Salad Recipe

Fattoush Salad

Lebanese Chicken and Rice

Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

 

 

 
Red Lentil Mujadara is comforting, simple, and easy to throw together. It’s my go-to meal when I want something vegan, healthy and quick to make! So this Red lentils Mujadara  is a perfect meal idea for weeknights, or whenever you’re in a hurry to get a meal on the table. 

Red Lentil Mujadara

Red Lentil Mujadara is a simple comfort food that is easy to throw together. It’s my go-to meal when I want something vegan, healthy and quick to make! So, this Red lentil Mujadara recipe is a perfect meal idea for weeknights, or whenever you’re in a hurry to get a meal on the table. 

Red Lentil Mujadara is comforting, simple, and easy to throw together. It’s my go-to meal when I want something vegan, healthy and quick to make! So this Red lentils Mujadara  is a perfect meal idea for weeknights, or whenever you’re in a hurry to get a meal on the table. 

Whether you are a fan of traditional Lebanese Mujadara or not, you should try this Mujadara twist with red lentils! Just keep in mind that the lovely orange color of red lentils will fade a little after cooking and that it cooks much faster than brown lentils. 

Red Lentil Mujadara is comforting, simple, and easy to throw together. It’s my go-to meal when I want something vegan, healthy and quick to make! So this Red lentils Mujadara  is a perfect meal idea for weeknights, or whenever you’re in a hurry to get a meal on the table. 

Red Lentil Mujadara Recipe- vegan, quick, easy to make and loaded with Mediterranean flavors.

Red Lentil Mujadara

Yield: 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Red Lentil Mujadara Recipe- vegan, quick, easy to make and loaded with Mediterranean flavors.

Ingredients

Instructions

    1. Wash and drain your rice and lentils and set aside.
    2. In large non-stick skillet over medium-high heat, heat olive oil for a few minutes.
    3. Add onions and stir well to coat all pieces with oil.
    4. Stir frequently until onions are caramelized, crisp at the edges and starting to turn golden brown - about 10 minutes. 
    5. Add Red lentils and rice and stir well with onions.
    6. Add warm water, cover the pot and bring mixture to a boil.
    7. Reduce heat to low, keep pot covered, and cook until the water is absorbed and the rice and lentils are both cooked through - about 15 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
    8. Transfer Red Lentil Mujadara to serving plates immediately while still hot.
    9. Serve hot, warm or at room temperature with your favorite salad and pita bread.
    10. Enjoy!
If you’ve tried this healthy Lebanese Red Lentil Mujadara recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried 🙂 

Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes. 

Lahm bi Ajeen- Lebanese Meat Pies

  Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes.  #lahmbiajeenrecipe

 Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes. 

The homemade dough in this recipe is very good and easy to prepare. The dough recipe is similar to that used in my  Spinach Pies and Za’atar Manaqish. However, if you don’t have the time to prepare homemade dough, you can use ready-made pizza dough as an alternative. 

Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread stuffed with a perfectly spiced ground beef, tomato and onion mixture. Lahm bi Ajeen meat pies are mostly served as appetizers or side dishes. 

Lebanese Meat Pies- Lahm b Ajeen

Lebanese Meat Pies- Lahm b Ajeen

Yield: 12
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes

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

Ingredients

For Lahm b Ajeen Dough

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

For Lahm b Ajeen Topping

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

Instructions

    To make the dough: 

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

To Prepare the Filling:

  1. In your food processor, mix onion, salt and tomato very well.
  2. Transfer to a large bowl, add ground beef and spices and mix well with the onion and tomato mixture using your hands.
  3. Preheat oven to 425 F. Line a baking sheet with a lightly greased parchment paper.
  4. Form the meat pies by flattening the dough balls on a floured surface into small circles with your fingertips. They will be about 5 inches in diameter.
  5. Press on each one with your fingertips to sculpt little dips for the topping to sit in.
  6. Add about 2 tbsp meat pie topping in the middle of each flattened circle, leave a 1 inch border around.
  7. Fold the one inch border of dough over the meat filling and pinch the edge all around to from a thick border.
  8. Add a few pine nuts to the center of the meat pie ( optional).
  9. Arrange meat pies on the greased baking sheet tray.
  10. Bake at 400° F heated-oven for 10-12 minutes or until the dough is slightly browned on bottom and edges.
  11. Serve warm or at room temperature. Keeps well for about a week in tight sealed Tuppeware.
If you’ve like this healthy Lebanese Meat Pies recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page 🙂

 

These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious, healthy side dish, snack or appetizer. 

Vegan Stuffed Swiss Chard Rolls

These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious, healthy side dish, snack or appetizer. 

These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious and healthy side dish, snack or appetizer. 

If you are a fan of  Lebanese Vegan Stuffed Grape Leaves , then you will love these Vegan Stuffed Swiss Chard Rolls. I personally prefer swiss chard over grape leaves. 

This year I planted way to much rainbow swiss chard in my garden!

Look how pretty though?

rainbow Swiss Chard from my garden. #gardening #plantingswisschard

In this swiss chard rolls recipe, you will only need the swiss chard leaves. I usually save the stems and make this delicious Lebanese Lentil Soup with Vegetables with them 🙂

These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious, healthy side dish, snack or appetizer. 

Vegan Stuffed Swiss Chard Rolls

Yield: 30 Rolls
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious, healthy side dish, snack or appetizer. 

Ingredients

  • 1 large bunch of swiss chard leaves- no stem
  • 1 cup short-grain rice
  • 2 cups parsley- Finely chopped with stems removed
  • 3 ripe tomatoes- finely diced
  • 1 small onion- finely chopped
  • 1/2 cup fresh mint  
  • 1 tbsp salt or to taste
  • 1 large lemon- squeezed
  • 3 tbsp olive oil
  • 1 large potato ( peeled- sliced into circles)

Instructions

    TO MAKE THE STUFFING:

    In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil. vegan mixture

    TO PREPARE THE swiss chard leaves:

    1. Cut each swiss chard leave in half. Depending on the size of the leaf; some need to be cut in half while others can be left as is. Just try to make all the pieces consistent in size. Vegan Swiss Chard
    2. Bring a large pot of salted water to a boil and blanch the already cut swiss chard leaves for 2 minute.
    3. Carefully drain the swiss chard pieces and then spread them out on a tray and get ready to roll!
    4. Add one tbsp olive oil to the bottom of a non-stick saucepan and arrange a layer of circled cut potatoes. potato recipe

    TO ROLL THE Swiss Chard Leaves:

    1. Work with one piece of swiss chard leaf at a time, by adding 1- 2 heaping table spoons of the mixture to the swiss chard leaf; leaving 1 cm gap on each side. Adjust as needed depending on the size of the leaf.
    2. Bring the top of the leaf down then one of the sides of the leaf over the stuffing, then the other and fold around the filling, creating a roll of stuffed chard leaf. vegan swiss chard rolls
    3. Place each rolled swiss chard leaf in the bottom of the saucepan over the potatoes ( you can also add some swiss chard stems) tightly side by side. You will form a few layers.
    4. Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled swiss chard leaves are almost covered. How to roll swiss chard leaves
    5. Add a small (microwave-safe) plate on top of the stuffed swiss chard leaves to weight them down. The plate will keep the swiss chard leave rolls in one place holding them tightly together
    6. Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 15 minutes.

    TO SERVE:

    1. Let cool for a least half hour.
    2. Remove the the microwave-safe plate.
    3. Carefully take the swiss chard leaves out one at a time and arrange them on your serving plate.
    4. Add slices of lemon, serve hot, warm or cold and enjoy!
If you like this healthy Lebanese Vegan Swiss Chard Stuffed Rolls 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 join my new Facebook group  and be part of the Salt and Sweet growing community 🙂

Lebanese Vermicelli Rice is a staple in the Lebanese cuisine, it is served with pretty much all Lebanese stews such as my Okra Stew , Peas and Carrots Stew and Lima Beans Stew. So, I wanted to dedicate a post on how to make this simple, fluffy Lebanese vermicelli rice. 

Lebanese Vermicelli Rice

Lebanese Vermicelli Rice is a staple in Lebanese cuisine, it is served with pretty much all Lebanese stews such as my Okra Stew , Peas and Carrots Stew and Lima Beans Stew. So, I wanted to dedicate a post on how to make this simple, fluffy Lebanese vermicelli rice. 

Lebanese Vermicelli Rice is staple in the Lebanese cuisine, it is served with pretty much all Lebanese stews such as my Okra Stew , Peas and Carrots Stew and Lima Beans Stew. So, I wanted to dedicate a post on how to make this simple, fluffy Lebanese vermicelli rice. 

My husband actually thought that I was joking when I told him that my new recipe post will be about this vermicelli rice. I know that making rice is very simple, but it can sometimes be a little tricky if not cooked right. Rice to water ratio is the key to this recipe. No one appreciates a sticky, gooey or under-cooked rice. So there ya go! My secret to a perfectly cooked Lebanese vermicelli rice!

For this recipe, I will be using Basmati rice, my all time favorite! You can also use any medium grain rice, but just keep in mind that it will take a little longer to cook than Basmati rice. 

Lebanese Vermicelli Rice is a staple in the Lebanese cuisine, it is served with pretty much all Lebanese stews such as my Okra Stew , Peas and Carrots Stew and Lima Beans Stew. So, I wanted to dedicate a post on how to make this simple, fluffy Lebanese vermicelli rice. 

Lebanese Vermicelli Rice

Yield: 3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Vegan Lebanese Vermicelli Rice is a staple in the Lebanese cuisine. The rice comes out light, tender and fluffy every time!

Ingredients

Instructions

    1. Place the rice in medium bowl and add enough water to cover by 2 inches. Rinse the rice well to get rid of the excess starch which causes rice to be sticky. Carefully pour off the water, leaving the rice in the bowl. Repeat a few times, or until the water runs almost clear. Using a fine strainer, drain the rice before cooking.
    2. In a medium non-stick cooking pan with lid, heat the olive oil on medium heat. Add the vermicelli and stir continuously until vermicelli pieces are evenly toasted and turned golden brown in color. Vermicelli cooks quick, so pay close attention to this step.
    3. Add the Basmati rice and salt and mix well with the toasted vermicelli.
    4. Add water and bring mixture to a boil.
    5. Turn the heat to low and cover your pot.
    6. Cook for 10-15 minutes or until rice is fully cooked.
    7. Remove the pan from the heat and allow it to sit covered for 5 minutes.
    8. Fluff the rice with a fork.
    9. Transfer to a serving platter Enjoy!

DID YOU MAKE THIS RECIPE?

I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @thesaltandsweetkitchen or join my growing  The Salt and Sweet Facebook community!

Baklava is a delicious phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture, and is a very popular dessert in Middle Eastern countries.

Baklava

What is Baklava?

Baklava is a delicious phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture, and is a very popular dessert in Middle Eastern countries.

Every summer I travel to Lebanon and bring dozens of Baklava back with me.  Unfortunately, as I’m sure many of you have experienced, our plans were canceled thanks to the COVID pandemic. Since I couldn’t restock during my annual trip, I decided it was about time to make my own. I have to admit,  this pastry baking thing was a real success. 

Baklava is a delicious phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture, and is a very popular dessert in Middle Eastern countries.

I always thought that homemade Baklava was a big undertaking, but it was actually much easier than I expected.  This step-by-step baklava recipe will have you making homemade Baklava like a pro within no time!

Baklava is a delicious phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture, and is a very popular dessert in Middle Eastern countries.

Baklava

Yield: 24 pieces
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Baklava is a delicious phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture, and is a very popular dessert in Middle Eastern countries.

Ingredients

For the baklava:

  • 1 pound of coarsely chopped walnuts or pistachios- about 4 cups (I like the combination of both together)
  • 1 pound of phyllo dough, thawed
  • 1 cup of unsalted butter, melted
  • 1 tsp ground cinnamon
  • Finely ground pistachios for garnish (optional)

For the syrup:

  • 1 cup of water
  • 1 cup of sugar
  • 2 tbsp lemon juice

Instructions

    Make the Sugar Syrup: 

  1. In a small sauce pan, combine sugar and water over medium-high heat. Stir well until sugar dissolves.
  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 heat, give it a quick stir and set aside.
  6. Make the Nut Mixture:

    1. In your food processor, add your choice of nuts (I used 2 cups of pistachios and 2 cups of walnuts). Pulse a few times until nuts are coarsely chopped but not too fine.
    2. Transfer to a large mixing bowl, add cinnamon and combine well.

    To Prepare Baklava for Baking:

    1. Lightly grease a 9 x 13 baking tray and preheat the oven to 350 F.
    2. Roll out the Phyllo dough and cover with a damp towel to keep it from drying out. Don't soak your towel 🙂
    3. Trim phyllo dough to fit your baking sheet. I had to trim mine slightly. And remember to always cover phyllo dough back with a damp towel because they tend to try out quick.
    4. Place 8 phyllo sheets into your prepared baking sheet one at a time, brushing the top of each sheet with melted butter once it’s in the pan before adding the next one.
    5. Spread about 3/4 cup of the nut mixture over the butter brushed phyllo dough.
    6. Add another 5 sheets of phyllo,  brushing the top of each sheet with butter once it’s in the pan before adding the next one.
    7. Then spread another 3/4 cup of the nuts mixture. Repeat x 4. Finish off with 8 layers of butter brushed phyllo sheets. 
    8. Also Brush the top layer with butter.

So here how the order actually goes:

8 butter brushed phyllo sheets,

3/4 cup nut mixture

5 buttered brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture

5 butter brushed phyllo sheets

3/4 cup nut mixture

8 butter brushed phyllo sheets

brush butter the very top layer

    7.  Cut your baklava by making evenly spaced diagonal strips starting from one corner of the tray. Then make another set of diagonal strips to form diamond pieces. Or get creative and cut it into whatever shape you want.

    8. Place the baking tray on the middle rack of your preheated oven.

    9. Bake for 1 hour or until the top of baklava is golden brown.

    10. Spoon the cooled sugar syrup over the baklava right away. Try to cover all the diamond pieces evenly.

     11. Allow baklava to cool down before serving.

    12. Garnish with of chopped pistachios- If you'd like.

    13. Serve at room temperature and enjoy!

Notes

Plan on making this recipe ahead of time, you need to thaw the phyllo dough according to package, usually in the fridge overnight.

Always start this recipe by making the syrup, as you need to allow it to cool completely before pouring it on to your baklava.

Always keep your phyllo dough covered in a damp towel.

If you’ve tried this popular Lebanese dessert or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried 🙂 

More Lebanese desserts? Check out how to make this Knafeh recipe!

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

 

Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic - "Yakhni". Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

Lebanese Okra Stew

Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic – “Yakhni”. Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic - "Yakhni". Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

 

Lebanese Okra Stew

Yield: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

This Lebanese okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

Ingredients

  • 1 lb frozen baby okra
  • 3 tablespoons olive oil
  • 3 garlic cloves- cut into round pieces
  • 1 small onion- finely chopped
  • 1 tsp ground all spice
  • 2 tbsp tomato paste
  • 1 tsp ground black pepper
  • 2 ripe tomatoes- diced
  • 1 lb beef tips- I use chuck beef
  • 1 tbsp molasses pomegranate- If available

Instructions

  1. In a medium sized non-stick pot over medium-high heat, heat the the olive oil, then add the onions, salt and garlic. Cook for about 5 minutes or until onion is wilted but not browned.
  2. Add beef, all spice, and black pepper. Mix well with the onion and garlic mixture. Cook for additional 5 minutes.
  3. Add 3 cups of water and bring water to a boil.
  4. Lower heat to medium, and simmer for additional 20 minutes.
  5. Add the okra, tomato paste, fresh diced tomatoes. Mix well to incorporate everything together. Simmer for 15 minutes until sauce thickens.
  6. Serve over Lebanese rice and enjoy!

Notes

  • You can substitute pomegranate molasses with 2 table spoons of lemon juice.
  • I use a food processor to dice my tomatoes- I keep pulsing until I get a more sauce like texture.

For more similar dishes:

Beef Stew with Lima Beans

Beef Stew with peas and carrots ( Bazella W Riz)

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

Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic - "Yakhni". Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices. 

 

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

Knafeh

Knafeh is a very popular Middle Eastern dessert that is made with layers of shredded Phyllo dough, Mozzarella cheese and a special filling mixture. Knafeh is then topped with rosewater flavored syrup, making a delicious savory and sweet dessert.  

In Lebanon this is a traditional breakfast much like waffles or pancakes.

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

 

Shredded Phyllo dough can be found at any Middle Eastern store.  Our local store carries Apollo Kataifi.

The first step is to make the simple rosewater syrup which is a mixture of sugar, water, lemon juice and rosewater. Be sure your rosewater syrup cools completely before using to top the Knafeh.

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

Knafeh

Yield: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Knafeh is a delicious Middle Eastern savory and sweet dessert

Ingredients

Instructions

Start by making the rosewater syrup:

  1. In a small sauce pan, combine 2 cups sugar and 11/2 cups water over medium-high heat. Stir well.
  2. Bring mixture to a boil.
  3. Add lemon juice.
  4. Cook for another 5 minutes.
  5. Remove the syrup from the heat, add the rosewater, give it a quick stir and set aside.


Make the Knafeh filling:

  1. In a small non-stick pan, over medium heat combine milk, cream of wheat and 3 tbsp sugar, whisking constantly to work out any lumps.
  2. Cook for about 10 minutes, stirring frequently until you bring the mixture to a boil and until the mixture thickens. ( Frequent stirring is essential to avoid the mixture from sticking to the bottom of the pan).
  3. Reduce heat to low and let it cook for another 5 minutes.
  4. Set aside.


Get the Phyllo dough ready:

  1. Use a food processor to finely shred the Phyllo dough into smaller pieces.
  1. Transfer to a medium sized bowl, and mix with melted butter until all pieces are coated with butter.

To get the Knafeh ready for baking:

    1. Preheat oven to 350 F.
    2. Coat the bottom of a 9-inch cheesecake pan with cooking/baking spray.
    3. Add the mixture of shredded Phyllo dough and butter to the bottom of the pan, spread it firmly and evenly.
    4. Add a layer of the shredded Mozzarella cheese.
    5. Top the pan with a layer of the knafeh mixture.
    6. Bake for 30 minutes.
    7. Remove pan from oven and set aside until it cools completely.

TO SERVE:

    1. Loosen the Knafeh from the rim of the springform pan, Invert into a serving place.
    2. The shredded Phyllo dough will be the top of the Knafeh.
    3. Pour half of the reserved and cooled rosewater syrup over the knafeh.
    4. Decorate with crushed pistachios on top of the knafeh, if using.
    5. Serve each Knafeh Piece with remaining rosewater syrup on the side.

Notes

Looking for more Mediterranean desserts? Here are some:

Date Roll Cookies.

Almond Chocolate Covered Dates.

This  Avocado hummus recipe is quick and easy to make, super-smooth and creamy, and I think that it tastes even better than the traditional Hummus recipe. In the end, there is nothing you cannot improve by throwing in an avocado.

Avocado Hummus Recipe

This  Avocado Hummus Recipe is quick and easy to make, super-smooth and creamy, and I think that it tastes even better than the traditional Hummus Recipe. In the end, there is nothing you cannot improve by throwing in an avocado.

Avocado Hummus Recipe uses the same main ingredients that make up traditional hummus like tahini, lemon juice, and garlic . The avocado just adds extra flavor and smoothness.

Avocado Hummus Recipe uses the same main ingredients that make up traditional hummus like tahini, lemon juice, and garlic . The avocado just adds extra flavor and smoothness.

 

This  Avocado hummus recipe is quick and easy to make, super-smooth and creamy, and I think that it tastes even better than the traditional Hummus recipe. In the end, there is nothing you cannot improve by throwing in an avocado.

Avocado Hummus Recipe

Yield: 6
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1 (15 oz) can chick peas, rinsed and drained
  • 2 medium ripe avocados , cored and peeled
  • 1/4 cup tahini paste
  • 1 large lemon- squeezed (about 4 tbsp)
  • 1 clove garlic , peeled
  • 3 tbsp olive oil for serving
  • 1 tsp salt or to taste
  • paprika powder for serving- optional

Instructions

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

Notes

You can find my traditional Hummus recipe here!

Grape leaves recipe- Grape leaves Stuffed- Vegetarian grape leaves Lebanese

Vegetarian Stuffed Grape Leaves

Vegetarian Stuffed Grape Leaves is a mixture of short-grain rice, tomatoes, parsley, mint, onions, lemon juice and olive oil. Every culture makes vegetarian stuffed grape leaves differently, but this is the Lebanese recipe that I follow and it is awesome!

Grape leaves recipe- Grape leaves Stuffed- Vegetarian grape leaves Lebanese

Vegetarian stuffed grape leaves make the healthiest snack or side dish. Use fresh grape leaves, if you have some, because they are more tender, but the jarred variety works fine. If you decide to use the jarred type, Orlando brand is my favorite. You can find them at any Mediterranean grocery store.

 

The freshly made stuffing mixture will be overly salty and sour (if you decide to taste), however after cooking and rolling the final product should come out just right!

Grape leaves recipe- Grape leaves Stuffed- Vegetarian grape leaves Lebanese

Vegetarian Stuffed Grape Leaves

Yield: 4
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 40 grape leaves (small-medium size)
  • 1 cup short-grain rice
  • 2 cups parsley- Finely chopped with stems removed
  • 2-3 ripe tomatoes- finely diced
  • 1 small onion- finely chopped
  • 1/2 cup fresh mint ( if available or dried)
  • 1 tbsp salt or to taste
  • 1 large lemon- squeezed
  • 3 tbsp olive oil
  • 1 large potato ( peeled- sliced into circles)

Instructions

TO MAKE THE STUFFING:

In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.

TO PREPARE THE GRAPE LEAVES:

  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!
  3. Add one tbsp olive oil to the bottom of a non-stick saucepan and arrange a layer of circled cut potatoes.

TO ROLL THE GRAPE LEAVES:

  1. Work with one grape leaf at a time, by adding one heaping table spoon of the mixture to the grape leaf; leaving 1 cm gap on each side.
  2. Fold both short edges first, 1/3rd of the way.
  3. Then roll the long edge from the top through the end of the leaf. (See step by step picture).
  4. 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 saucepan over the potatoes tightly side by side. You will form a few layers.
  6. Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled grape leaves are almost covered.
  7. Add a small (microwave-safe) plate on top of the stuffed grape leaves, facing downwards and leave in pot while cooking. The plate will keep the grape leave rolls in one place holding them tightly together.
  8. Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 25 minutes.

How to roll vegetarian stuffed grape leaves

TO SERVE:

  1. Let cool for a least half hour.
  2. Remove the the microwave-safe plate.
  3. Carefully take the grape leaves out one at a time and arrange them on your serving plate.
  4. Add slices of lemon and enjoy!
  5. Check out this other traditional vegetarian Lebanese dish!
If you try this vegetarian stuffed grape leaves , feel free to leave a comment and a rating on how you liked it! And if you take a photo, then join my growing community on my new Facebook group and share your picture there! 

Kafta Kabob recipe Lebanese or Kofta recipe. #kefta

Kafta Kabob

What is Kafta Kabob?

Kafta Kabob (or Kofta) is a Lebanese kebob made with a mix of spiced ground beef, parsley and onions, threaded onto skewers and cooked to perfection. Kafta is a very popular Middle Eastern dish.

Kafta Kabob is an easy and quick dinner that can  be baked in the oven or cooked in a skillet pan on top of the stove. Mince your parsley and onion using a food processor or by hand, blend it with ground beef, salt and spices, that’s it!  Kafta can be prepared ahead of time and stored raw in the freezer for future use- for up to 2 months. 

 

Kafta Kabob recipe Lebanese or Kofta recipe. #kefta 

There is nothing more satisfying than a delicious meal that’s also super easy to prepare. If you have kids, you will know exactly what I mean. One kid likes this, and the other likes that and the battle doesn’t end. That’s why I love making these kafta kabobs, they make everyone happy with little effort. 

Kafta Kabob recipe Lebanese or Kofta recipe. #kefta

Kafta Kabob

Yield: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Lebanese kafta kabob made with ground beef, onions, parsley, and spices. A low carb, healthy and easy to make meal!

Ingredients

  • 1 lb of ground beef (5% fat)
  • 1 large onions- diced
  • 1 parsley bunch- stems removed (about 1.5 cups parsley leaves)
  • 1 tbsp All Spice
  • 2 tbsp cinnamon
  • 1 tbsp black pepper
  • 1 tbsp o salt (or to taste)

Instructions

    1. Soak 8 wooden skewers in water for about 30 minutes to 1 hour.
    2. In your food processor, add parsley, onion, salt and pulse until finely minced.
    3. In a large bowl, add beef, spices, and the minced onions and parsley mixture – Mix by hand until incorporated.
    4. Take a small handful of the mixture, and mold it around the wooden skewer. Repeat for the rest of the mixture.
    5. Pre heat the grill to 350° F.
    6. Spray your grill with grilling/cooking spray, and place on the grill for 6-8 minutes on each side or until cooked through.
    7. Serve immediately with Hummus as a side, and you will have a delicious, low-carb meal !

DID YOU MAKE THIS RECIPE?

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