mhalabia recipe or muhallabia recipe.

Rice Pudding- Mahalabia

This simple Rice Pudding, called Mhalabia in Arabic is so easy and quick to make! With only 3 ingredients, you can make the best treat! Garnish with your favorite crushed nuts and serve it for dessert, breakfast or snack!

If you are looking for simple Lebanese desserts, you will love this easy muhallabia recipe or mhalabia recipe.

Ingredients for this Mhalabia Rice Pudding:

This Rice Pudding Mhalabia also known as Muhallabia, Muhalabi, and Muhallabiyeh is a popular Lebanese dessert. It is made with these simple ingredients: milk, cream of rice, sugar and rose water for flavoring which is completely optional. 

Milk: is a basic ingredient, some people also use a mix of milk and half and half for a richer taste. You can make vegan mhalabia by substituting whole milk with any plant based milk. 

Cream of rice: works as a thickener in this recipe, perfect for those looking for gluten free dessert ideas. 

Sugar: is 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 rice pudding called mhalabia, a popular Lebanese dessert.

How to Store and Serve this Rice Pudding (Mhalabia): 

Store rice 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

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

Rice Pudding- Mahalabia

Yield: 5 servings
Cook Time: 20 minutes
Total Time: 20 minutes

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

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!
If you like this Simple Lebanese Rice Pudding (Mhalabia) 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.

Chicken Tawook

Chicken Tawook

Yield: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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

Ingredients

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

Instructions

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

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

 

Pumpkin Kibbeh Balls

Pumpkin kibbeh recipe

 In this Pumpkin Kibbeh Balls recipe, a mix of spiced pumpkin puree, fine bulgur, onions and fresh basil are used to form a hollow shell for a delicious stuffing. The Kibbeh stuffing is very similar to the one used in my pumpkin kibbeh tray and also in the traditional Lebanese beef kibbeh. The only addition is mashed potatoes. If you are looking for a vegan version, simply lose the beef and add more potatoes to the filling mixture. 

pumpkin kibbeh balls

The Kibbeh Balls can be deep fried, baked or air fried. In Lebanon, Kibbeh balls are almost always deep fried- But feel free to experiment. I tried to air fry some, they tasted great, but did not look as appealing. Below is a picture of the air-fried version so you can compare. Check the notes sections for air fryer instructions. 

There you go!

pumpkin kibbeh recipe air fryer

Shaping the kibbeh balls is a big deal in Lebanon. There are standards that need to be met for the perfect kibbeh ball- from the way its curved to the way it’s pointed at the ends. My mom would probably not approve the shape of mine. Mastering kibbeh balls comes with practice. 

How to Shape Pumpkin Kibbeh Balls

  • Dampen your hands with some water, take a handful of the pumpkin kibbeh mixture (about 3 tablespoons or so) and form into  an oval-shaped ball in the palm of one hand. Using your index finger, poke a hole in the ball, hollow the ball to make a pocket for the filling. 

How to make kibbeh

  • Using a spoon, add about 1 tablespoon of filling. Seal the ball on top and, using both hands, carefully shape it into an football shape, make the two ends a little pointy. 

How to make kibbeh

  • Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the pumpkin mixture is done. 

pumpkin kibbeh recipe

“This post may contain affiliate links.” 

How to Store and Freeze Kibbeh

  • Fried pumpkin kibbeh can be stored in the fridge for up to a week. Reheat in a microwave for few minutes or a toaster oven at 350 F for 10 minutes. 
  • Un-fried kibbeh can be kept in the freezer in an airtight container or freezer bags for up to 3 months. Thaw overnight and fry according to instructions. 

What to serve with Pumpkin Kibbeh Balls

Kibbeh balls is best served warm with salad, plain yogurt, or tahini sauce.

More Lebanese Recipes?

Lebanese Stuffed Cabbage Rolls

Lebanese stuffed Zucchini

Lebanese Chicken and Rice

Bulgur Zucchini Pilaf 

Looking for pumpkin recipes, you will love this pumpkin kibbeh balls.

Pumpkin Kibbeh Balls

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

Ingredients

  • 1 small size pumpkin (1.5lb)- peeled and cut into 2 inch cubes (about 2 1/2 cups cooked and mashed)
  • 2 cups fine brown bulgur #1
  • 1 teaspooon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 large onion- cut into 4 pieces
  • 1/2 cup fresh basil
  • Vegetable oil- for deep frying
  • 1 tablespoon corn starch
  • 1 tablespoon all purpose flour

For Filling

  • 3 tablespoons olive oil or avocado oil 
  • 1/4 lb ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1 tablespoon pomegranate molasses
  • 1/2 cup crushed walnuts
  • 3 large potatoes- Peeled, boiled and mashed. 

Instructions

    Prepare kibbeh filling:

  1. Add peeled potatoes to a small pot, cover with water and cook on medium heat for about 40 minutes or until fork tender. Drain and mash the potatoes. Set aside.
  2. Heat oil in a large skillet over medium heat and add the diced onions and salt- cook until wilted stirring frequently (around 10 mins).
  3. Add the ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of beef.
  4. Cook until meat is browned, then decrease heat to low and let cook for another 10 mins.
  5. Add walnuts and pomegranate molasses and mix well. cook for additional 5 minutes. Add the mashed potatoes and and mix until well combined.
  6. Set the beef filling aside.

Prepare kibbeh mixture:

  1. Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium pot, add the pumpkin chucks, cover with water, and a pinch of salt. Boil the pumpkins for about 3o minutes over medium heat, or until easily pierced by a fork. Drain the cooked pumpkins in a colander. Let drain for 2-3 minutes only before adding it to the bulgur (pumpkins should not cool before they are added to the bulgur)
  2. In a large bowl add fine bulgur, and pour the cooked pumpkins on top. Using a potato masher or ricer, mash the pumpkins while mixing it with the bulgur completely. Cover with a lid or a plastic wrap and set aside. 
  3. In your food processor, add the onion, basil, salt and spices and process until pureed. 
  4. Transfer the pureed onion to the pumpkin and bulgur mixture, work with your hands to mix it well until everything is blended together.
  5. Place in fridge and let it chill for at least an hour before assembling kibbeh balls

Assemble the pumpkin kibbeh balls

  1. Fill a small bowl with water and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.
  2. Dampen your hands, take a handful of the pumpkin kibbeh mixture (about 3 tablespoons) and form into  an oval-shaped ball in the palm of one hand. Using your index finger of your other hand, poke a hole in the ball, hollow the ball to make a pocket for the filling. 
  3. Using a spoon, add about 1 tablespoon of the filling. Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points.
  4. Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the pumpkin mixture is done. 
  5. Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape.


Fry the Kibbeh

  1. In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring.
  2. Lay the pumpkin kibbeh in a single layer in the frying pan.
  3. Fry batches until golden brown and crunchy, or about 8-10 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.
  4. Enjoy!

Notes

Pumpkin Kibbeh Air fryer Option:

  1. Preheat your air fryer to 360 F.
  2. Spray each kibbeh ball with cooking spray on both sides, evenly.
  3. Add kibbeh balls to the air fryer basket, in a single layer. Cook in batches.
  4. Cook for 10 minutes. Turning half way to ensure they cook evenly.

If you love this Lebanese Pumpkin Kibbeh Balls recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you do make this recipe, then don’t forget to tag me on Instagram and hashtag #thesaltandsweetkitchen. 
Manakish ( also known as manaqish, manaeesh, or manakeesh) is a popular Lebanese breakfast flat bread.

Cheese Manakish

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

Cheese manakish recipe with the best manakish dough!

The Cheese Manakish Dough

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

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

The Cheese Manakish Topping 

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

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

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

Cheese Manakish

Yield: 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 3 hours 50 minutes

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

Ingredients

For Dough

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

For Cheese Topping

Instructions

    To make the dough: 

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


To Prepare Cheese Topping:

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

To Prepare Cheese Manakish for Baking:

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

Lebanese pumpkin kibbeh recipe

Pumpkin Kibbeh

Kibbeh is one of the most recognizable Middle Eastern dishes. This Pumpkin Kibbeh is very similar to the traditional kibbeh recipe, but it substitutes pumpkin for beef in the crust. The beef filling remains the same. 

Lebanese pumpkin kibbeh recipe

 

Pumpkin Kibbeh is my favorite way to enjoy fall’s best fruit- yup, pumpkin is actually a fruit.  If you want more pumpkin recipes inspirations, feel free to check out this Pumpkin Roll Cake and Pumpkin Pancakes 🙂 

What is Pumpkin Kibbeh?

Pumpkin kibbeh  is made of pumpkin puree, combined with bulgur, pureed onions and a mix of spices and basil. This pumpkin kibbeh recipe, is then baked in 3 layers in a tray; a layer of pumpkin kibbeh, a layer of sautéed spiced ground beef, onions and walnuts, then topped with another final layer of pumpkin kibbeh.  

What You Need to Make Pumpkin Kibbeh:

(scroll down for quantities)

  • Medium size pumpkin
  • Fine Bulgur (#1)
  • Salt
  • Onion
  • Ground cinnamon
  • Black pepper
  • Fresh basil
  • Walnuts
  • Pomegranate molasses 

How to Make Pumpkin Kibbeh:

Step 1:

Prepare kibbeh filling:

  • Heat oil in a frying pan over medium heat and add the diced onions and salt- cook until wilted stirring frequently (around 10 mins).

Lebanese kibbeh filling

  • Add the ground beef, salt and spices and mix with the cooked onion- constantly stir to break up the clumps of meat.

kibbeh filling

  • Cook until meat is browned, then decrease heat to low and let cook for another 10 mins.
  • Add walnuts and pomegranate molasses and mix well. Cook for additional 5 minutes.
  • Set the meat filling aside.

kibbeh filling

 
Step 2:

Prepare kibbeh mixture:

  • Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium pot, add the pumpkin chucks, water, and a pinch of salt. Boil the pumpkins for about 3o minutes, or until easily pierced by a fork. Drain the cooked pumpkins in a colander. Let in drain for 2-3 minutes only before adding it to the bulgur.
  • In a large bowl add fine bulgur, and pour the cooked pumpkins on top. Using a potato masher or ricer, mash the pumpkins while mixing it with the bulgur completely. Cover with a lid or a plastic wrap and set aside. 
  • In your food processor, add the onion, basil, salt and spices and process until pureed. 
  • Transfer the pureed onions to the pumpkin and bulgur mixture, work with your hands to mix it well until everything is blended together. 

pumpkin Kibbeh

 
Step 3: 

Assemble the kibbeh

  • Pre-heat oven to 350 F.
  • Lightly grease a large rectangular tray (11 x 8). 
  • Divide kibbeh mixture into two even halves. Each half will make a layer.
  • Moisten your hands and spread the first layer of kibbeh by flattening it across the tray to form a smooth layer.

pumpkin kibbeh

  • Add a layer of the prepared filling mixture- spread it across the kibbeh layer and press it down with a spoon.

Lebanese pumpkin Kibbeh

  • Add the last and top layer of the other half of kibbeh mixture, also by flattening it until forming a smooth layer and all the beef mixture is covered.

Pumpkin Kibbeh

Lebanese pumpkin kibbeh

 

  • Using a butter knife, lightly mark the top layer forming a diamond or grid pattern (or any pattern that you like). Be sure not to press the knife deeply into the layers of kibbeh.

lebanese pumpkin kibbeh

  • Brush with the olive oil and bake in the oven for 35 minutes or until golden brown.
  • Serve this pumpkin kibbeh dish with you favorite salad

Lebanese pumpkin kibbeh recipe

More Lebanese Recipes?

Lebanese Stuffed Cabbage Rolls

Lebanese Chicken and Rice

Lebanese Beef and Green Bean Stew

Lebanese stuffed Zucchini

If you are looking for pumpkin recipes, you will love this Lebanese pumpkin kibbeh recipe.

Lebanese Pumpkin Kibbeh

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

How to make Lebanese Pumpkin Kibbeh.

Ingredients

For Pumpkin Kibbeh

  • 1 small size pumpkin (1.5lb)- peeled and cut into 2 inch cubes (about 2 1/2 cups cooked and mashed)
  • 2 cups fine brown bulgur #1 
  • 1 teaspooon salt 
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 large onion- cut into 4 pieces
  • 1/2 cup fresh basil 
  • 1 tablespoon olive oil- for brushing 

For Pumpkin Kibbeh Filling

  • 3 tablespoons olive oil or avocado oil 
  • 1 large onion- diced
  • 1/2 lb ground beef
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt 
  • 1/2 teaspoon cinnamon
  • 1/2 cup crushed walnuts
  • 1 tablespoon pomegranate molasses 

Instructions

    Prepare kibbeh filling:

  1. Heat oil in a frying pan over medium heat and add the diced onions and salt- cook until wilted stirring frequently (around 10 mins).
  2. Add the ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of beef.
  3. Cook until meat is browned, then decrease heat to low and let cook for another 10 mins.
  4. Add walnuts and pomegranate molasses and mix well. cook for additional 5 minutes.
  5. Set the beef filling aside.


Prepare kibbeh mixture:

  1. Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium pot, add the pumpkin chucks, cover with water, and a pinch of salt. Boil the pumpkins for about 3o minutes over medium heat, or until easily pierced by a fork. Drain the cooked pumpkins in a colander. Let in drain for 2-3 minutes only before adding it to the bulgur.
  2. In a large bowl add fine bulgur, and pour the cooked pumpkins on top. Using a potato masher or ricer, mash the pumpkins while mixing it with the bulgur completely. Cover with a lid or a plastic wrap and set aside. 
  3. In your food processor, add the onion, basil, salt and spices and process until pureed. 
  4. Transfer the pureed onion to the pumpkin and bulgur mixture, work with your hands to mix it well until everything is blended together. 


Assemble the pumpkin kibbeh

  1. Pre-heat oven to 350 F.
  2. Lightly spray a large rectangular tray (11 x 8).
  3. Divide kibbeh mixture into two even halves. Each half will make a layer.
  4. Moisten your hands and spread the first layer of kibbeh by flattening it across the tray to form a smooth layer.
  5. Add a layer of the prepared filling mixture- spread it across the kibbeh layer and press it down with a spoon.
  6. Add the last and top layer of the other half of kibbeh mixture, also by flattening it until forming a smooth layer and all the beef mixture is covered.
  7. Using a butter knife, lightly mark the top layer forming a diamond or grid pattern (or any pattern that you like). Be sure not to press the knife deeply into the layers of kibbeh.
  8. Brush with the olive oil and bake in the oven for 35 minutes or until golden brown.
  9. Serve and enjoy!
If you love this Lebanese Pumpkin Kibbeh recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you do make this recipe, then don’t forget to tag me on Instagram!

If you are looking for a Zaatar recipe to make a Zaatar bread, you will love this Zaatar Swirl Bread.

Zaatar Swirl Bread

The fanciest Zaatar Swirl Bread…that is so much easier to put together than it looks. This delicious, light and super soft bread is swirled with a Zaatar and olive oil mixture. The real flavor in this bread is hidden within the swirls. 

If you are looking for a Zaatar recipe to make a Zaatar bread, you will love this Zaatar Swirl Bread.

And the best part about this swirl bread… I mean, aside from the taste…while this Zaatar swirl bread may look extremely intricate to make, it’s really simple. Just follow my step by step pictures and you will be making it in no time! Serve warm right out of the oven with slices of tomatoes and cucumbers or spread with Labneh dip. You will LOVE this bread!

If you are looking for a Zaatar recipe to make a Zaatar bread, you will love this Zaatar Swirl Bread.

WHAT YOU NEED TO MAKE ZAATAR SWIRL BREAD

(Scroll down for quantities)

  • Whole milk
  • Instant yeast
  • Honey
  • Eggs
  • Bread Flour
  • Salt
  • Butter
  • Za’atar
  • Extra virgin olive oil

HOW TO MAKE ZAATAR SWIRL BREAD

  • In a large bowl with a lid, combine the milk, yeast, honey, eggs, butter, flour, and salt.  Work the mixture with your hands.
  • knead the dough until its feels elastic, smooth, and no longer sticks to your  hands, this step will take about 5 minutes.
  • Shape the entire dough mixture into a round patty. Cover the dough with plastic wrap and the bowl with its lid and let sit at room temperature for 2 hours or until the dough has doubled in size.
  • Meanwhile, in a small bowl combine the Zaatar and olive oil. Set aside.
  • Punch the dough down. 

  • Roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches.

  • Spread the Zaatar mixture evenly over the entire surface of rectangle dough leaving about ½ of an inch edge uncovered. 

  • Starting with the long edge of the rectangular dough, roll into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.

  • Using a sharp knife, score the rolled up dough lengthwise, leaving a small portion at one end intact.

  • Twist the dough ropes over each other, repeating the twisting process until the end of the dough. 

  • Coil half the rope, stopping when you reach halfway.

  • Then, coil the second half of the rope in the opposite direction.

zaatar swirl bread

  • Carefully transfer to a parchment-lined baking sheet.
  • Bake at 350 degrees F for 30-35 minutes, until the top is golden brown and the bread is cooked through.
  • Slice and serve warm. 

 

More Lebanese Bread Recipes:

Lahm bi Ajeen- Lebanese Meat Pies

Zaatar Manaqish

Spinach Pies

Olive and Cheese Stuffed Bread

zaatar swirl bread is one of my favorite zaatar recipes.

Zaatar Swirl Bread

Yield: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes

Ingredients

For the Dough

  • 3/4 cup warm whole milk
  • 2 1/2 teaspoons instant yeast
  • 2 tablespoons honey
  • 3 eggs
  • 3 1/2 - 4 cups bread flour
  • 1 teaspoon salt 
  • 2 tablespoons unsalted butter

For the Zaatar Mixture

Instructions

    1. In a large bowl with a lid, combine the milk, yeast, honey, eggs, butter, flour, and salt.  Work the mixture with your hands.
    2. knead the dough until its feels elastic, smooth, and no longer sticks to your  hands, this step will take about 5 minutes.
    3. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.
    4. Shape the whole dough into a patty. Cover the dough with plastic wrap and the bowl with its lid and let sit at room temperature for 2 hour or until doubled in size.
    5. Meanwhile, in a small bowl combine the Zaatar and olive oil. Set aside.
    6. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches.
    7. Spread the Zaatar mixture evenly over the entire surface of rectangle dough leaving about ½ of an inch edge uncovered. 
    8. Starting with the long edge of the rectangular dough, roll into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
    9. Using a sharp knife, cut the rolled dough in half lengthwise, leaving a small portion at one end intact.
    10. Twist the dough ropes over each other, repeating the twisting process until the end of the dough. 
    11. Coil half the rope, stopping when you reach halfway. Then, coil the second half of the rope in the opposite direction.
    12. Carefully transfer to a lightly greased parchment lined baking sheet.
    13. Preheat the oven to 350 degrees F.
    14. Bake 30-35 minutes, until the top is golden brown and the bread is cooked through.
    15. Slice and serve warm. 
If you love this Zaatar swirl bread be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you do make this recipe, then don’t forget to tag me on Instagram!

 
If you are looking for green bean recipes, you will love this Lebanese green bean stew with beef. #greenbeantewlebanese

Lebanese Beef and Green Bean Stew

Lebanese Beef and Green Bean Stew is one of the many traditional Lebanese stews that you are going to LOVE! Perfectly spiced beef chunks with tender green beans, onions and garlic, all braised in a hearty tomato sauce.

If you are looking for green bean recipes, you will love this Lebanese green bean stew with beef. #greenbeantewlebanese

This green bean stew with beef has such a delicious rich flavor- A perfect comforting fall or winter stew, but can also be enjoyed  just as much in the summer time, especially if you grow your own green beans and tomatoes! 

green beans recipes

Ingredients for Lebanese Beef and Green Bean Stew

(Scroll below for full recipe)

  • sirloin steak tips 
  • Olive Oil
  • Onion
  • Garlic
  • Salt and pepper
  • Cinnamon 
  • Tomato sauce
  • Tomato paste
  • Fresh or frozen green beans

If you are looking for green bean recipes, you will love this Lebanese green bean stew with beef. #greenbeantewlebanese

Lebanese green bean stew with beef/ beef stew with green beans.

Lebanese Beef and Green Bean Stew

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 1/2 lb sirloin steak - cut into bite size cubes.
  • 1 lb green beans, trimmed and cut into 2-inch pieces
  • 2 tbsp vegetable/olive oil
  • 2 tbsp tomato paste
  • 4 cups water
  • 2 large ripe tomatoes- diced
  • 1 large onion - diced
  • 4 garlic cloves - diced or cut into thin pieces
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • Salt-to taste

Instructions

    1. In a medium sized pot, over medium heat, heat the oil, then add the onions, garlic and salt; cook until the onions are wilted but not browned- for about 10 minutes.
    2. Add the beef, salt and spices. Cook for 10 minutes, stirring frequently to ensure all sides of beef and are cooked.
    3. Add water, bring mixture to boil then reduce heat to medium low.
    4. Add frozen green beans, cover the pot and simmer for 15-20 mins.
    5. Add diced tomatoes and tomato paste. Turn heat up to medium high and bring mixture to a boil.
    6. Lower heat to medium low and simmer for additional 10-15 minutes.
    7. Serve hot over rice and enjoy!

Notes

I use sirloin steak cut because it does not take time to cook. You can always use beef stew, but just keep in mind that it will take a lot more time to tender up.

More Lebanese Stew Recipes You Might Like:

Lebanese Okra Stew

Beef Stew with Lima Beans

Beef Stew with Peas and Carrots ( Bazella w Riz)

If you’ve tried this Lebanese Beef and Green Bean 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. You can also join my new Facebook group where you can share a picture of the recipes that you’ve tried! 

 

This Hummus with Beef recipe is a simple, authentic and popular Lebanese dish. Beef hummus is a perfect appetizer, side dish or even a low carb meal by itself!

Hummus with Beef

This Hummus with Beef recipe is a simple, authentic and popular Lebanese dish. Hummus with beef is a perfect appetizer, side dish or even a low carb meal by itself!

This Hummus with Beef recipe is a simple, authentic and popular Lebanese dish. Beef hummus is a perfect appetizer, side dish or even a low carb meal by itself!

Take your simple hummus dip to another level, top it with a perfectly spiced beef, onion and pine nuts. This recipe incorporates the hummus recipe  I posted a while back. As for the beef, you can use ground beef if you like, I prefer to mince a tender thin cut steak. I like the texture contrast created by the chunks of minced beef and creamy hummus.

How do you make beef hummus?

  1. Start by roasting pine nuts until golden. 
  2. Sauté minced beef, onion and spices, then mix with the roasted pine nuts. 
  3. Make your hummus and spread out into a serving plate. You can use store bought hummus or make my easy hummus recipe
  4. Top your hummus plate with warm minced beef and pine nuts mixture, garnish with chopped parsley, if you’d like.

This Hummus with Beef recipe is a simple, authentic and popular Lebanese dish. Beef hummus is a perfect appetizer, side dish or even a low carb meal by itself!

More  popular Lebanese dips:

Baba Ganoush- Eggplant Dip

Homemade Labneh Dip Recipe

Avocado Hummus Recipe

This Hummus with Beef recipe is a simple, authentic and popular Lebanese dish. Beef hummus is a perfect appetizer, side dish or even a low carb meal by itself!

Hummus with Beef

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

Take your traditional hummus bowl to another level. Top it with a delicious spiced beef and pine nuts mixture!

Ingredients

For Hummus

  • 1/4 cup Tahini Paste- well mixed
  • 1 (15 oz) can chick peas-rinsed and drained
  • 1/4 cup fresh lemon juice
  • 1 small garlic clove- minced
  • 3 tbsp water
  • Salt to taste ( start with 1 tsp)

For Beef

  • 1/2 lb thin cut steak- cut into very small pieces
  • 1 large onion- minced 
  • 2 tbsp olive or avocado oil
  • Minced parsley for garnishing- optional
  • tsp ground cinnamon
  • 1 tsp black pepper

For pine nuts

  • 1 tbsp of olive or avocado oil
  • 2 tbsp pine nuts

Instructions

Hummus:

  1. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
  2. Scrape the sides and bottom of the food processor with a rubber spoon ,then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
  3. If your hummus is too thick, add 2-3 tablespoons of cold water and pulse some more, until reaching your desired consistency.
  4. Taste and adjust the seasoning: extra pinch of salt or a little extra lemon juice.


Beef:

  1. First start by frying the pine nuts. In a medium size pan over medium heat, heat oil. Add the pine nuts and toast for about 5 minutes or until golden brown, stirring frequently; set aside.
  2. Next cook the beef. In a large skillet, over medium heat, heat oil. Add minced onions and salt and cook for 10 minutes or until wilted
    but not browned.
  3. Add minced beef and spices and continue cooking for additional 10 minutes or until beef is cooked through.
  4. Add roasted pine nuts and cook very well.
  5. Top your hummus with the beef mixture, garnish with parsley serve warm or at room temperature with pita bread and enjoy!
If you’ve tried this healthy Lebanese dish 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

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

What you Need to Make Red Lentil Tabouli

(Check full recipe below, for quantities)

  •  parsley
  •  tomatoes
  •  mint
  • red lentils
  • onion
  • Salt
  • olive oil 
  • lemon juice
  • pomegranate molasses

How to Make Red Lentil Tabouli

  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!

More Salads Recipes:

Caprese Asparagus Salad

Roasted Chickpea Salad with Lemon Tahini Dressing

Simple Shrimp Salad

Steak Salad with Balsamic Vinaigrette

Fattoush Salad

Asparagus Salad 

NEVER MISS A RECIPE! JOIN MY E-MAIL LIST HERE TO RECEIVE NEW RECIPES DELIVERED STRAIGHT TO YOUR INBOX. 

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

In the authentic version of this eggplant fatteh recipe, eggplants, pita bread and pine nuts are usually deep fried. But if you are looking for a healthier version, I suggest air frying the eggplants, pita bread and pine nuts, like I did. They will taste just the same, if not even better! 

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 came from, at least that’s what I think. There are different varieties of Fatteh recipes, but today I’m sharing my way of making this simple Eggplant and chickpeas Fatteh.  

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 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 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

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. 

I prefer to to grill my eggplant whole, but some people roast it in the oven, or on a gas top stove, either way works just fine. 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. 

What Do you Need to Make Baba Ganoush:

You can use Baba Ganoush like you would hummus—as a dip or spread. Ready to make some?!

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 instant 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, pulse onion, salt and tomato very well.
  2. Transfer to a large bowl, add ground beef and spices and mix well with the onion and tomato mixture using your hands.

To Prepare Meat Pies for Baking:

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