Vegetarian Lebanese Stuffed Zucchini

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

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

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

What is Lebanese Zucchini? 

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

What you Need to Make Vegetarian Lebanese Stuffed Zucchini: 

  • Lebanese zucchini

  • Short grain rice

  • Lemon juice

  • Tomatoes

  • Parsley 

  • Fresh mint

  • Onion

  • Salt

  • Olive oil

 

Lebanese stuffed zucchini with rolled grape leaves stuffing.

Lebanese Stuffed Zucchini Vegetarian Style:

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

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

Lebanese Stuffed Zucchini for Meal Prep:

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

Kousa mahshi stuffed zucchini

More Vegetarian Lebanese Recipes: 

Lebanese Lemon Garlic Chickpeas- Msabaha

Lebanese Red Lentil Soup

Lebanese Ful (Fava Beans)

Chickpea Fatteh- Fattet Hummus

Vegetarian Eggplant Chickpea Fatteh 

Homemade Hummus Recipe

How To Make Vegetarian Stuffed Zucchini

Yield: 12 zucchini

Vegetarian Lebanese Stuffed Zucchini

Stuffed zucchini vegetarian Lebanese

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

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

Ingredients

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

Instructions

MAKE THE STUFFING:

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

Core the zucchini:

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

Stuff the Zucchini:

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


Cook the stuffed zucchini:

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

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Nutrition Information:

Yield:

12

Serving Size:

1

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

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

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

 
masabaha, balila, masabaha recipe

Lebanese Lemon Garlic Chickpeas- Msabaha

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

msabaha recipe or Balila recipe chickpeas.

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

What is Msabaha?

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

Vegan salad- Vegan Lemon Garlic Salad.

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

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

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

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

msabaha- musabaha- msabahha- Balila recipe.

More Vegetarian Lebanese Recipes:

Lebanese Chickpea Fatteh

Hummus Recipe

Air-Fried Falafel

Chickpea Salad

Mujadara

Lebanese Red Lentil Soup

Red Lentil Mujadara

Vegetarian Lebanese Stuffed Zucchini 

How to Make Lemon Garlic Chickpeas-Lebanese Msabaha:

Yield: 3-4

Lebanese Lemon Garlic Chickpeas- Msabaha

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

Ingredients

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

Instructions

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

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

 

fatteh Lebanese

Chickpea Fatteh- Fattet Hummus

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

Chickpea fatteh recipe or fattet hummus.

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

What is Fatteh?

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

Chickpeas in Fattet Hummus:

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

How to Make Lebanese Fattet Hummus Recipe:

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

pita bread

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

fattet hummus recipe

Lebanese yogurt sauce for fatteh

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

slivered almonds

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

toasted pita bread

  • Add a layer of chickpeas.

chickpea recipes

  • Top with a layer of the garlic yogurt sauce.

vegetarian fatteh

  • Add the fried slivered almonds.

fatteh recipe

  • Garnish with parsley if you’d like.

Chickpea fatteh recipe/ Lebanese fattet hummus

  • Serve immediately and enjoy!

How to Serve Chickpea Fatteh:

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

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

More Lebanese Recipes:

Lebanese Chicken Shawarma

Lebanese Red Lentil Soup

Lebanese Ful (Fava Beans)

Lebanese Chicken and Rice

Yield: 2

Chickpea Fatteh- Fattet Hummus

fatteh Lebanese

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

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

Ingredients

Instructions

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

Nutrition Information:

Yield:

2

Serving Size:

1

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

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

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

labneh flatbread- Labneh dip- Strained yogurt

Labneh Flatbread

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

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

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

What is Labneh?

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

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

TO MAKE THIS LABNEH FLATBREAD YOU WILL NEED:

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

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

HOW TO MAKE LABNEH FLATBREAD:

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

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

More Flatbread Recipes:

Mozzarella Tomato Basil Flatbread

Zaatar Manaqish

Cheese Manakish

Lahm bi Ajeen- Lebanese Meat Pies

Yield: 2

Labneh Flatbread

labneh flatbread- Labneh dip- Strained yogurt

A quick and easy vegetarian labneh flatbread recipe.

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

Ingredients

Instructions

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

 

roasted rainbow carrot with tahini sauce.

Rainbow Carrots with Tahini Sauce

One of my favorite side dishes are roasted carrots, and these Rainbow Carrots With Tahini Sauce have become my latest obsession! Rainbow carrots roasted to perfection, topped with a perfect creamy, smooth and tangy tahini sauce!

Look at how pretty these roasted Rainbow Carrots With Tahini Sauce are! They are roasted just until tender on the outside and slightly crunchy on the inside. A perfect sweet, savory, super delicious side dish that comes together in 30 minutes. These roasted  rainbow Carrots are a prefect side dish for Thanksgiving. I also love to make it with Baked Salmon.

Ingredients for Rainbow Carrots with Tahini Sauce

  • Rainbow carrots. If you can’t find rainbow carrots, you can use thin orange carrots. Try to pick ones that are similar in size so they cook evenly. 
  • Salt and pepper to taste. A few pinches is enough. 
  • Olive oil.
  • Tahini sesame paste. A delicious, nutty, and gluten-free paste.
  • Lemon juice.
  • Garlic cloves.

How to Make the Best Roasted Rainbow Carrots

  • Preheat the oven to 400 F.
  • Wash, peel and cut the ends of the carrots.

  • Line a sheet pan with parchment paper and lightly grease with cooking spray. Arrange the rainbow carrots on the sheet in single layer. 
  • Season with salt and pepper and drizzle with olive oil. 
  • Bake the carrots for 30-35 minutes or until fork tender.

How to Make the Best Tahini Sauce

Other Uses for Tahini Sauce: 

  • Falafel
  • Fresh vegetables
  • Roasted vegetables
  • Use as salad dressing

Yield: 4

Rainbow Carrots with Tahini Sauce

roasted rainbow carrot with tahini sauce.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 bunches rainbow carrots
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For Tahini Sauce

Instructions

  1. Preheat the oven to 400 F.
  2. Start by washing, peeling and cutting the end of the rainbow carrots.
  3. Line a sheet pan with parchment paper and lightly grease with cooking spray. Arrange the rainbow carrots on the sheet in single layer.
  4. Season with salt and pepper and drizzle with olive oil. 
  5. Bake the carrots for 30-35 minutes or until fork tender.
  6. While the carrots are roasting, mince a garlic clove in small bowl and add salt.
  7. Whisk in tahini and mix well. When  you add the tahini to the bowl, the mixture will seize up. It loosens with the addition water and lemon juice.   
  8. Add lemon juice and cold water and whisk until the mixture is smooth and creamy.
  9. Taste and adjust to taste, if necessary. Add more water for a thinner consistency or more salt and lemon juice for extra flavor.
  10. Transfer roasted carrots to a serving plate.
  11. Drizzle the tahini sauce on top.
  12. Serve warm and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 70Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 807mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

If you like this Simple Side 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! You can also follow and tag me on my Instagram page! 

holiday platter

Holiday Party Platter

This Holiday Party Platter has a little something for everyone. It was so much fun to make and put together! Umm…

Hello, cheese, hummus, veggies and fruits.

food platter ideas.

Serve up this ultimate Holiday Party Platter at your Thanksgiving or Christmas gatherings this year. An avocado hummus dip and a Labneh dip, along with many sweet and savory snacks to dip, munch on and enjoy.

Dips on this Holiday Party Platter

Serve your favorite dips on this appetizer platter. Labneh Dip takes some time to prepare, so make sure to plan ahead. Labneh stays really well in the fridge for up to 2 weeks if covered with olive oil in an air tight container. Avocado hummus dip is very simple to make, I prefer to make it the day of the party or the night before. 

What to Add to Your HOLIDAY PARTY PLATTER:

(Scroll down to recipe card, to find out what I have exactly on my platter.)

Dairy: Brie, manchego cheese, goat cheese, blue cheese, aged cheddar cheese. 

Fruit: Persimmon, Asian pears, cranberries, strawberries, kiwi, pomegranate, apples, grapefruit, grapes, oranges, clementines, figs. 

Vegetables: Cherry tomatoes, carrots, cucumber, pepper, celery, broccoli, squash, pumpkin.

Dips: Avocado hummus, traditional hummus , beet hummus, baba ganoush- (eggplant dip), labneh- (strained yogurt), ranch.

Other: Almonds, olives, pistachios, walnuts, pecans, dried fruits, smoked salmon, aged cheese, crackers, pretzel chips, roasted pumpkin seeds. 

If you are looking for platter food ideas, you will love this holiday party platter. Serve this cheese and dip platter for Thanksgiving.

This whole platter can be made in advance, covered and kept in the fridge until ready to serve. Just add the crackers and bread sticks before serving and you’ll be good to go. Simple and perfect for Thanksgiving!

MORE HOLIDAY PARTY FOOD

Looking for more ideas for your holiday party?  Check some of these recipes!

Jam-Filled Cookies

Apricot Jam Tart

Date Roll Cookies

Almond Chocolate Covered Dates

Pumpkin Cake Roll

Yield: 1 platter

Holiday Party Platter

holiday platter

Here is a list of what I put on my holiday party platter. A variety of a sweet and savory appetizer snacks to serve on your Thanksgiving or Christmas gatherings!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • Brie
  • Cheddar cheese
  • bread sticks
  • Dried apricots
  • Salted pistachios
  • Grapes
  • Blackberries
  • pomegranate seeds
  • Oranges
  • Olives
  • Jam
  • Cucumbers
  • Starawberries
  • Roasted pumpkin seeds
  • Labneh dip
  • Avocado hummus dip
  • Chocolate

Instructions

    1. Make Avocado Hummus dip and and labneh dip ahead of time.
    2. You may add or subtract the number of oranges, pomegranate, strawberries, bunches of grapes, and types of cheeses depending on the size of your snack tray.
    3. Place your dip bowls on the tray spaced out a little. Place grapes. Place cheese. Add sliced fruit.
    4. Place crackers and bread sticks. Fill in space with remaining ingredients to tray. Keep in refrigerator until ready to serve (remove crackers and bread sticks if not serving immediately.)
    5. Enjoy!

What will you add to your Thanksgiving party platter?! I’d love to read your ideas in the comments below. 

Do you love hummus? Check out this pretty dish of beet hummus.

Beet Hummus

This delicious and vibrantly colored Beet Hummus will be an instant hit, especially for beet lovers! Beet hummus is so easy to make too! Once you boil the beets, add the rest of the ingredients to a food processor and pulse until the hummus is smooth. Serve with pita chips, fresh veggies, crackers, or use as spread. 

Do you love hummus? Check out this pretty dish of beet hummus.

 

What is Hummus?

Traditional hummus is a dip made from ground chickpeas, ground sesame seeds (tahini), lemon juice, garlic and a pinch of salt, originating in the Middle East. There are many twists to the traditional hummus recipe, including this beet hummus recipe, avocado hummus and hummus with beef. I love them all!

Beet Hummus recipe is one of the best beet recipes.

Beet Hummus Recipe Ingredients

To make this recipe, 6 simple ingredients are all you need:

  • Beets. Boil them until fork tender.
  • Garlic. For extra flavor.
  • Chickpeas. The foundation of every hummus!
  • Tahini paste: For a smooth touch. 
  • Water. Helps with the creaminess. 
  • Salt: Seasoning!

HOW TO MAKE BEET HUMMUS – STEP BY STEP

  1. Place the beet in a small sauce pan with a small amount of water (just enough to cover it) on high heat. Bring to a boil, reduce to medium low and cook for about 1 hour or until fork tender. Then peel and cut in half.
  2. Add beet, garlic, tahini, salt, and lemon juice in a food processor and pulse until smooth.
  3. Scrape the sides, and give it another quick pulse.
  4. Add couple tablespoons of water if mixture is not smooth enough.
  5. Transfer to a serving plate. 
  6. Garnish with chopped parsley and a drizzle of olive oil. 
  7. Enjoy!

If you are looking for beet recipes, you will love this beet hummus recipe.

CHECK OUT MORE HEALTHY DIP RECIPES

Baba Ganoush- Eggplant Dip

Homemade Labneh Dip Recipe

Yield: 6

Beet Hummus

This Beet Hummus is the best hummus recipe.

A delicious and vibrantly colored Beet Hummus recipe!

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 cooked beet peeled and chopped in half
  • 1 can chickpeas drained
  • 1/4 cup tahini
  • 1/3 cups lemon juice
  • 2 cloves garlic chopped
  • 2 table spoons olive oil- for topping
  • 2 table spoons chopped parsley- for garnishing

Instructions

  1. Place the beet in a small sauce pan with a small amount of water (just enough to cover it) on high heat. Bring to a boil, reduce to medium low and cook for about 1 hour or until fork tender. Then peel and cut in half.
  2. Add beet, garlic, tahini, salt, and lemon juice in a food processor and pulse until smooth.
  3. Scrape the sides, and give it another quick pulse.
  4. Add couple tablespoons of water if mixture is not smooth enough.
  5. Transfer to a serving plate. 
  6. Garnish with chopped parsley and a drizzle of olive oil. 
  7. Enjoy!
Have you tried this recipe? I’d love to hear about it and see it too! Please leave a comment below, take a pic and tag it on Instagram with #thesaltandsweetkitchen. You can also follow me on FacebookInstagram and Pinterest to see more delicious food. 

How to make homemade yogurt

Homemade Yogurt

Making Homemade Yogurt may sound difficult, but it’s really not. Homemade yogurt is healthy and tastes so much better than store bought! All you need is two basic ingredients: half a gallon of milk and about half a cup of regular plain, or Greek yogurt. Whole or 2% milk works best for this recipe, the more fat the creamier the, but you can also use skim milk if you’d like. This is my preferred recipe for a perfect homemade yogurt every time.

How to make yogurt at home? Homemade yogurt.

I have been making my own yogurt for years now and I don’t think I’ll ever go back. Homemade yogurt is very easy to make, once you get the hang of it. Once you start making your own yogurt, you can use some of each batch to culture your next batch. Super! 

How to Make Homemade Yogurt:

  • In a large pot, heat the milk on high and bring to a boil. 
  • Let the milk cool down. 
  • Thin the yogurt with milk.
  • Whisk the thinned yogurt into the milk.
  • Transfer the pot into a warm spot.
  • Wait for the yogurt to set.
  • That’s it!

How to Serve Homemade Yogurt: 

  • Strain your yogurt and turn it into Labneh, enjoy it on a toast or a bagel. Treat it like cream cheese!
  • Use in smoothies.
  • Top with berries, granola and honey for an indulgent weekend breakfast. 
  • Swirl in your favorite chopped nuts. 

How to make yogurt at home? Homemade yogurt.

Yield: 2 quarts yogurt

Homemade Yogurt

How to make homemade yogurt

How to Make Yogurt at Home?

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • 1/2 gallon whole or 2% milk 
  • 1/2 cup plain yogurt- containing active cultures 

Instructions

How to Make Homemade Yogurt:

  1. Pour milk into a large pot with lid (don't cover) and set over high heat- stir frequently.
  2. Bring milk to boil- continue stirring frequently as the milk starts to heat to make sure the milk doesn't boil over.
  3. Set the milk aside on a thick blanket or big towel ( Don't move or disturb through the whole yogurt making process).
  4. Let the milk cool until it's just warm to touch prior to adding the Greek yogurt.  To determine if the milk is the right temperature you can either use a thermometer which should be about 115°F, or you can use the time-tested pinkie finger method. I used the pinkie method, where you dip your pinkie finger in the warm milk and try to count off 10 seconds (1 Mississippi, 2 Mississippi....) . If you can tolerate the heat for 10 seconds, it's time to add the yogurt.
  5. Thin the yogurt with a little bit of milk first by scooping few table spoons of warm milk and adding it to the Greek yogurt. Whisk until the mixture is smooth and the yogurt is dissolved in the milk.
  6. Pour the thinned yogurt into the warm milk while whisking gently. (only a few whisks, don't over mix here.)
  7. Cover the pot with its lid and wrap the pot with a thick blanket or a large towel; You might want to double the towels to keep the milk warm as it sets - ideally the around 110°F).
  8. Wait for the the yogurt to set for at least 6 hours without touching it. ( I leave mine overnight).
  9. Move the yogurt pot to the fridge and place it uncovered for couple hours.
  10. Now you have yogurt!
  11. Enjoy!

If you’ve tried this Homemade Yogurt 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! 

Air fryer French fries is seriously the best! You will love this Air fried potatoes recipe.

Air-Fried French Fries

Crispy Air-Fried French Fries are seriously the best! Have no guilt enjoying these delicious air fryer fries, made with just a small amount of olive oil. Pull out the spuds and get your Ketchup ready!

Air fryer French fries is seriously the best! You will love this Air fried potatoes recipe.

I’ve been making these five-star air-fried French fries for a while now and I’ll never make them any other way.  The key is to shake the air fryer basket frequently and not to overcrowd your basket.

What do You Need To Make Air-Fried French Fries

You will need two basic ingredients, well three if you count salt. 

  • Potatoes: I have always used Russet potatoes, but you can feel free to try a different kind if you’d like. 
  • Olive oil: Only 1 tablespoon will do!
  • Salt: For seasoning 🙂 

How to Make Air-Fried French Fries

  • PEAL & Cut: Peal your whole potatoes and cut them into French fry shapes, about 1/4-inch thick. 
  • SOAK: Soak the potatoes in cold water at least 20 minutes to remove some of the starch. 
  • DRY: Don’t skip this step! Transfer you potatoes to a colander after soaking and drain well then pat dry them with paper towels or a clean kitchen towel.
  • OIL & SEASON: Drizzle with olive oil and sprinkle with salt. 
  • Cook: Place a single layer of potatoes in the basket of the air fryer and cook for about 15 minutes or until crispy and golden brown, at 380 F- shaking the basket every 5 minutes to make sure they cook evenly. 

Other air fryer recipes:

Don’t let your air fryer sit on your countertop collecting dust! Check out these great recipes:

Air-Fried Zucchini Chips

Air Fried Okra

Air-Fried Falafel

Vegetarian Eggplant Chickpea Fatteh 

Yield: 4 servings

Air-Fried French Fries

Air-Fried French Fries

The Best Easy Air Fryer French Fries Recipe - Crispy, delicious and healthy!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 3 large russet potatoes
  • 1 tbsp olive oil
  • Sea salt, to taste

Instructions

    1. Peal your whole potatoes and cut them into French fry shapes, about 1/4-inch thick.
    2. Soak the potatoes in cold water at least 20 minutes to remove some of the starch and will help the fries crisp up more in the air fryer.
    3. Dry the potatoes very well. Don't skip this step! Transfer you potatoes to a colander after soaking and drain well then pat dry them with paper towels or a clean kitchen towel.
    4. Drizzle with olive oil and sprinkle with salt and mix well.
    5. Preheat air fryer to 380 F.
    6. Cook in patches if needed. Place a single layer of potatoes in the basket of the air fryer and cook for about 15 minutes or until crispy and golden brown, at 380 F- shaking the basket every 5 minutes to make sure they cook evenly. 

DID YOU MAKE THIS AIR FRYER FRENCH FRIES RECIPE?

If you love simple zucchini recipes, you will love these Air Fried Zucchini Chips. #Zucchinichipsairfryer

Air-Fried Zucchini Chips

If you’re craving a low carb, crunchy and super fun snack, make this Air-Fried Zucchini Chips recipe! They’re crisp on the outside, tender in the middle, and full of delicious parmesan flavor.

No air fryer? No problem. You’ll  find an alternative baking method to this recipe in the notes section. You can also find a vegan modification there. 

If you love simple zucchini recipes, you will love these Air Fried Zucchini Chips. #Zucchinichipsairfryer

I  love my air fryer. I use it for everything now. If you haven’t used an air fryer yet to heat up your kiddos’ frozen chicken nuggets or even just a cold slice of pizza, you are missing out! Reheating things in an oven or toaster is OK, but in the air fryer they taste so fresh, crispy and delicious – game changer!

I also try some real air fryer recipes once in while by the way, and this air-fried zucchini chips recipe is one of them! 

If you love simple zucchini recipes, you will love these Air Fried Zucchini Chips. #Zucchinichipsairfryer

I mean it is a real recipe and all, but also so simple, easy and quick to make. All you need for these air fried zucchini chips are two zucchini, an egg, panko, grated parmesan cheese, cooking spray, salt and pepper. 

How to Make Air-Fried Zucchini Chips:

(Scroll down for quantities)

 Think of this recipe in three sections: 

  1. Basic prep. You’ll start by cutting the zucchini into thin round slices and mixing up the crispy topping. Try to make zucchini rounds equal so they all cook evenly.  Then you whisk the egg, salt and pepper together. 
  2. Dredging. This part can get a little messy! Dunk each zucchini slice in the egg mixture, then toss it in the  panko mixture. Coat both sides evenly, place it in the greased air fryer basket. Repeat with the remaining zucchini slices! 
  3. Air Frying! Drizzle the zucchini chips with cooking spray and cook until they’re golden brown and crisp for about 5 minutes at 350 F. 

If you love simple zucchini recipes, you will love these Air Fried Zucchini Chips. #Zucchinichipsairfryer

That’s it! This whole recipe takes under 20 minutes from start to finish.

More Air Fryer Recipes:

Air Fried Okra

Vegetarian Eggplant Chickpea Fatteh

Air-Fried Falafel

If you love simple zucchini recipes, you will love these Air Fried Zucchini Chips. #Zucchinichipsairfryer

Yield: 5

Air-Fried Zucchini Chips

If you love simple zucchini recipes, you will love these Air Fried Zucchini Chips. #Zucchinichipsairfryer

This crispy air fryer zucchini chips recipe is a fun, delicious snack or side dish!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 small zucchini
  • 1 cup panko
  • 1/4 cup grated parmesan
  • 1/2 tsp  salt
  • 1/2 tsp black pepper 
  • 1 egg, beaten
  • Cooking spray

Instructions

    1. Grease your air fryer basket with cooking spray.
    2. Slice zucchini into 1/4 of an inch circles.
    3. In a small bowl, beat the egg, salt and black pepper.
    4. In another medium bowl, mix the grated parmesan cheese and panko together.
    5. Dip a zucchini slice in egg then dip it in the parmesan cheese and panko mixture. Make sure to coat both sides. Set on the greased air fryer basket in a single layer.
    6. Repeat until air fryer basket is full.
    7. Lightly spray coated zucchini with cooking spray.
    8. Set air fryer to 350F and cook for 5-8 minutes. Check for doneness (yes, that's a word) at 5 minutes.
    9. Repeat the process with second batch of zucchini.
    10. Serve immediately while they're still hot with your favorite dipping sauce, if desired and enjoy!

Notes

To Bake in Oven: 

  • Preheat the oven to 425 °F and line a baking sheet with parchment paper.
  • Coat baking sheet with cooking oil and drizzle 1 table spoon of olive oil.
  • Place zucchini onto the baking sheet in a single layer. Coat the top with cooking spray.
  • Pop them in the oven.
  • Bake at 425 °F for 20 minutes (flipping halfway through).


Vegan option:

 

 
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

Yield: 6

Hummus with Beef

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

Air Fryer Okra Fresh

Air Fried Okra

This is a simple, flavorful, and easy Air Fried Okra recipe. The okras are seasoned with black pepper, olive oil and a pinch of salt, this air fried okra makes a great snack or side dish.  

This year I planted a few okra plants, I planned to pick them in their early stages to use in Lebanese Okra Stew. But I  waited too long and they grew larger than expected. I discovered a good way to air fry okra, and the whole family instantly fell in love with it!

okra recipes

Air Fryer Okra is a prefect recipe for those who love the flavor of okra but dislike the texture. The air fried okra comes out light, crispy and delicious. 

Okra air fryer recipes

Yield: 1 serving

Air Fried Okra

Air Fried Okra

This simple, flavorful, and easy Air Fried Okra recipe is light, crispy and delicious!

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

Ingredients

  • 2 cups okra, ends trimmed and pods sliced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Wash and pat dry the okra with a paper towel.
  2. Preheat an air fryer to 400 F.
  3. In a medium sized bowl, combine sliced okra, olive oil, salt, and black pepper and mix gently. Air fryer okra recipe
  4. Add okra to the air fryer basket in a single layer.
  5. Cook for 15 minutes, shaking every 5 minutes to make sure they cook evenly.
  6. Remove okra from basket, and serve immediately.
  7. Enjoy!

If you’ve tried this Easy Air Fried Okra 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 snap a photo you can share on my new Facebook group

Looking for more Vegan Recipes, here are some:

Air-Fried Falafel

Vegan Stuffed Swiss Chard Rolls

Red Lentil Tabouli Salad

Red Lentil Mujadara

Baba Ganoush- Eggplant Dip

Roasted Chickpea Salad with Lemon Tahini Dressing

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.

Yield: 4

Red Lentil Tabouli Salad

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

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

Prep Time 25 minutes
Total Time 25 minutes

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

Lebanese fatteh recipe- fatteh eggplant- Lebanese eggplant fatteh

Vegetarian Eggplant Fatteh

This Eggplant Fatteh is a vegetarian Lebanese classic dish. It is made with a layer of baked or fried eggplant, a layer of cooked chickpeas, a layer of a delicious garlic yogurt sauce, topped with crunchy toasted pita bread and roasted pine nuts. 

This vegetarian Lebanese Eggplant Fatteh is a quick eggplant and chickpea dish that’s a bit different from the usual. 30 minutes, and it’s on the table!

Air-Fried Eggplant, Pita and Pine Nuts: 

In the authentic version of this vegetarian 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! If you don’t own an air fryer, you can also bake them. 

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.  

Lebanese fatteh recipe- fatteh eggplant- Lebanese eggplant fatteh

Ingredients for Lebanese Eggplant Fatteh:

  • Cooked chickpeas

  • Eggplant

  • Whole plain yogurt

  • Pine nuts

  • Olive oil

  • Pita bread

  • Garlic

  • Salt

  • Parsley- for garnishing 

ingredients for fatteh

How to Make Eggplant Fatteh- Vegetarian Fatteh:

(Scroll down to recipe card for full recipe with quantities and a printable option)

In a large serving plate:

  • Add a layer of chickpeas

chickpea for Lebanese Fatteh

  • A layer of pita bread (If you like your pita bread to stay crunchy, make that the last layer).

air fryer toasted pita bread

  • A layer of eggplants.

Air fryer eggplant cut into cubes for chickpea fatteh

  • Top with a layer of the yogurt sauce and pine nuts.

Lebanese fatteh with eggplants

  • Garnish with chopped parsley if you’d like, serve right away and enjoy!

More Vegetarian Lebanese Recipes:

Air-Fried Falafel

Labneh Flatbread

Zaatar Swirl Bread

Spinach Pies

Red Lentil Tabouli Salad

I really hope you try this dish and love it as much as I do. So many of my of my readers have loved it and been making it over and over! If you try it, be sure to  leave a comment, I’d love to know how it turned out for you!

Yield: 2-3

Vegetarian Eggplant Fatteh

Lebanese fatteh recipe- fatteh eggplant- Lebanese eggplant fatteh

Healthy vegetarian Eggplant Chickpea Fatteh with an Air Fryer Twist!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 15oz. 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 
  • 1/2 teaspoon salt- or to tatse
  • 3 tablespoons warm 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.
  2. Garnish with chopped parsley.
  3. Serve right away and enjoy!

Recommended Products

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Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 446Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 5mgSodium: 1725mgCarbohydrates: 77gFiber: 17gSugar: 20gProtein: 21g

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


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