pumpkin kibbeh

Vegan Pumpkin Kibbeh Balls

There are many reasons to love fall, but personally, I think the best part of fall is all of the pumpkin packed foods! Packed with herbs & spices, these crispy and delicious Vegan Pumpkin Kibbeh Balls are bursting with flavor! They are delicious, vegan friendly and make the perfect seasonal appetizer. Pumpkin kibbeh Balls are so incredibly tasty and so fun to prepare. With a bit of patience and precision you will be making these kibbeh balls in no time!

pumpkin kibbeh

Vegan Pumpkin Kibbeh Balls are so delicious that I won’t even judge you for not sharing them with your loved ones.

What is Pumpkin Kibbeh?

Pumpkin kibbeh  is made of pumpkin puree, combined with bulgur, pureed onions and a mix of spices and basil. Pumpkin Kibbeh has many different stuffing mixtures. In this recipe, these vegan pumpkin kibbeh balls are stuffed with perfectly seasoned chickpeas, onions and pomegranate seeds mixture and shaped into football shaped balls. Kibbeh balls are typically deep fried, but can also be baked in the oven or air fried. If you are looking for non vegetarian version of this recipe, you can find it here.

vegan kibbeh

How To Make Vegan Pumpkin Kibbeh Balls?

(Scroll all the way down to recipe card for exact measurements, the few paragraphs include helpful step by step pictures.)

Make the Pumpkin Puree:

  • Begin by peeling the pumpkin, scoop out seeds and membrane. Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium sized pot, add the pumpkin cubes, cover with water, and a pinch of salt. Bring to a boil, then simmer over medium- low heat for about 25-30 minutes, or until easily pierced by a fork. Drain the cooked pumpkins in a colander for a few minutes. Mash with a fork while they’re still hot. Add the bulgur and mix well, until coated and set aside.
  • In your food processor, add the onion, basil, salt and spices and process until pureed. 
  • Transfer the pureed onion to the pumpkin and bulgur mixture, add flour and corn starch. Work with your hands to mix well until everything is blended together.
  • Place in fridge and let chill for at least half an hour before assembling kibbeh balls.
pumpkin kibbeh mixture

Assemble the Pumpkin Kibbeh Balls

  • Fill a small bowl with water and 1 tablespoon of corn starch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.
  • Dampen your hands, take a handful of the pumpkin kibbeh mixture (about 2-3 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. 
how to shape football kibbeh
  • 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.
assembling
  • 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. 
  • Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional)

Make the Pumpkin Kibbeh Filling:

  • I usually prepare the filling while the pumpkin is being cooked, to save time. In your food processor, add the presoaked chickpea and pulse until coarse.
  • In a large skillet, heat olive oil, add onions and cook just until wilted for about 8 minutes. Then add the coarse chickpeas, salt, sumac and ground black pepper. Cook for an additional 5 minutes.
  • Remove from heat and fold in pomegranate seeds.
kibbet lakteen filling

Fry the Vegan Pumpkin Kibbeh Balls:

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

Tips for Making Lebanese Pumpkin Kibbeh Balls:

  • If your batter is too loose or runny simply add more flour (1 tablespoon at a time) until the desired texture is achieved.
  • When shaping your kibbeh ball, always wet you hands with corn starch and water mixture.
  • Fry your kibbeh balls in small batches without overcrowding the pan, so they cook evenly.
  • Make sure the oil is hot before adding the kibbeh balls.
  • Place the kibbeh balls once cooked on a paper towel on top of a cooling rack so they don’t absorb more oil while being left to cool down.
kibbeh vegetarian spread on a wooden tray

** Don’t forget to comment below and star rate if you have tried my recipes. You can also follow me on Facebook and Instagram. I also like to pin on Pinterest, where you can find more amazing recipes.**

More Lebanese Vegan Dishes:

Loubie Bzeit- Braised Green Beans

Lebanese Stuffed Swiss Chard Rolls

Vegetarian Lebanese Stuffed Zucchini

Lebanese Moussaka- Eggplant Chickpea Stew

Lebanese Ful Medames

Lebanese Lemon Garlic Chickpeas- Msabaha

How to Make Vegan Pumpkin Kibbeh

Yield: 25 balls

Vegan Pumpkin Kibbeh Balls

pumpkin kibbeh

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

Ingredients

For Kibbeh Mixture

  • 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 teaspoon ground all spice
  • 1 teaspoon ground black pepper
  • 1 large onion- cut into 4 pieces
  • 1/2 cup fresh basil
  • 3 tablespoon corn starch
  • 2 tablespoon all purpose flour

For Vegan Kibbeh Filling

  • 3 tablespoons olive oil
  • 1 cup uncooked chickpeas- soaked overnight
  • 1 large onion
  • 1 teaspoon sumac spice
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup pomegranate seeds

New Group

  • Other Ingredients
  • Vegetable oil for frying
  • 1 table spoon corn starch- Mixed with water to shape the kibbeh balls

Instructions

Make the Pumpkin Puree:

  1. Begin by peeling the pumpkin, scoop out seeds and membrane. Chop pumpkin and Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium sized pot, add the pumpkin cubes, cover with water, and a pinch of salt. Bring to a boil, then simmer over medium- low heat for about 25-30 minutes, or until easily pierced by a fork.
  2. Drain the cooked pumpkins in a colander for a few minutes. Mash with a fork while they’re still hot. Add the bulgur and mix well, until coated 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, add flour and corn starch. Work with your hands to mix it well until everything is blended together.
  5. Place in fridge and let it chill for at least half an hour before assembling kibbeh balls.

Prepare the Kibbeh Filling:

  1. In your food processor, add the presoaked chickpea and pulse until coarse.
  2. In a large skillet, heat olive oil, add onions and cook just until wilted for about 8 minutes. Then add the coarse chickpeas, salt, sumac and ground black pepper. Cook for an additional 5 minutes.
  3. Remove from heat and fold in pomegranate seeds.

Assemble the Pumpkin Kibbeh Balls:

  1. Fill a small bowl with water and 1 tablespoon of corn starch 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. (optional)

Fry the Pumpkin 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!

Nutrition Information:

Yield:

25

Serving Size:

1

Amount Per Serving: Calories: 85Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 96mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 3g

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.

loubie bzeit

Loubie Bzeit- Braised Green Beans

Loubie Bzeit, is the simplest, most delicious vegetarian dish and the best way to eat green beans! These Italian green beans are sautéed in olive oil, onions and garlic and with braised with tomato sauce until tender. 

loubie bzeit

Loubia Bzeit

Loubie Bzeit (Loubieh bi zeit, loubyeh bzeit, Loubia or loubya) is a traditional Lebanese dish that is vegan and gluten free. “Loubieh Bzeit” in English translates to “green beans in oil”. If your looking for the non-meatless version of this recipe, here you go: Lebanese Beef and Green Bean Stew.

Ingredients to Make Loubie Bzeit:

(FULL RECIPE AT THE BOTTOM OF THE POST)

Green beans- Italian green beans also known as flat or Roma green beans, are typically used for this recipe. However, these are not always found easily in the US. A great alternative, is string green beans. Both frozen or fresh work just fine! Frozen green beans come already cut into bite size pieces, but if you use fresh green beans, you will need to trim off the stalk tip and then snap (or cut) the beans into bite-sized pieces. I usually snap each green bean into 2-3 pieces. 

Tomato- Diced. Use fresh tomato for best results.

Tomato Paste- Dissolved with some water, or a small can of tomato sauce as an alternative. 

Onion- Cut into wedges

Garlic- Cut some into small slices, and leave a couple whole cloves, for extra flavor.

Olive oil 

Salt

Italian green beans- loubie

How to Make Loubie Bzeit- Lebanese Beans with Tomatoes

  • In a large pot, heat olive oil over medium heat and sauté onion and salt until soft but not browned (about 7-10 minutes), stirring frequently.
  • Add garlic, mix and cook for additional 2 minutes. 
  • Stir in green beans, add 1/2 cup of water, cover the pot and sauté for 20 minutes. 
lebanese loubyeh
  • Add diced tomatoes and tomato paste (dissolved in another half a cup of water)- stir well, cover the pot and bring to a boil. Reduce heat to low and simmer for 20-30 minutes stirring occasionally until beans are fully cooked. 
braised green beans
  • Remove from heat and set aside to cool down.
  • Serve with pita bread, hot or cold- It tastes even better the next day too!
  • Enjoy!
braised Italian green beans- loubie bzeit

What can I Serve Lebanese Loubie? 

Well, I am glad you asked! 😉 These green beans go delicious with lots of other Lebanese dishes! Kafta KabobChicken TawookLebanese Chicken and Rice, and Kibbeh Bil Sanieh-Baked Kibbeh

How to Store Lebanese Loubieh Bzeit?

Braised green beans can be stored in an air-tight container in the fridge for up to 5 days.

Looking for more Lebanese vegetarian dishes? Here are some:

Vegetarian Eggplant Chickpea Fatteh

Vegetarian Stuffed Grape Leaves

Vegan Stuffed Swiss Chard Rolls

Lebanese Lentil soup with vegetables

If you like this healthy vegetarian Lebanese Green Beans with Tomatoes 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! 

Loubie Bzeit Recipe

Yield: 4

Loubie Bzeit

loubie bzeit

Loubie Bzeit, is the simplest, most delicious vegetarian dish and the best way to eat green beans! These Italian green beans are sautéed in olive oil, onions and garlic and braised with braised with tomato sauce until tender. 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 pounds green beans- washed, trimmed on both ends and cut into 2 inch pieces
  • 3 ripe tomatoes, diced
  • 10 garlic cloves. ( I leave 5 as whole, and slice 5 into round shaped pieces)
  • 1 large onion, sliced into wedges
  • 2 tablespoons tomato sauce or a small tomato sauce can
  • 2 tablespoons olive oil
  • 1 teaspoon salt or to taste
  • 1 cup water- divided

Instructions

      1. In a large pot, heat olive oil over medium high heat and sauté onion and salt until soft but not browned (about 7-10 minutes), stirring frequently.
      2. Add garlic, mix and cook for additional 2 minutes.
      3. Stir in green beans, and 1/2 cup of water, cover the pot and sauté for 20 minutes.
      4. Add diced tomatoes and tomato paste (dissolved in another half a cup of water)- stir well, cover the pot and bring to a boil. Reduce heat to low and simmer for 20-30 minutes stirring occasionally until beans are fully cooked.
      5. Remove from heat and set aside to cool down.
      6. Serve with pita bread, hot or cold- It tastes even better the next day too!
      7. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 190Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 722mgCarbohydrates: 29gFiber: 10gSugar: 14gProtein: 6g

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

arayes kafta on a wooden board with plain yogurt

Arayes Kafta

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

Arayes recipe meat

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

DELISH.

What is Arayes Kafta?

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

arayes kafta- Beef kafta pita

Type of Bread in Kafta Arayes:

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

Cooking Method:

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

How to Make Arayes:

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

Start by preparing your Kafta mixture:

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

Assemble the Arayes Kafta:

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

Cook the Kafta Arayes:

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

kafta arayes on griddler

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

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

Lebanese Kafta recipe- Kafta arayes

What to serve with Arayes Kafta:

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

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

Yield: 6

Arayes Kafta

arayes kafta on a wooden board with plain yogurt

Ingredients

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

Instructions

Prepare the Kafta mixture:

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

Prepare the Arayes:

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

    Cook the arayes:

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

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

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

Air Fryer Zucchini Fries

Crispy, tender parmesan zucchini Fries, air fried to absolute perfection! Air Fryer Zucchini Fries will quickly become your new favorite healthy snack.

zucchini fries air fryer

These light parmesan Air Fried Zucchini Fries are the perfect appetizer, side dish or snack. Low Carb, Keto and Gluten Free! I could go on and on about how much I love air frying. You can enjoy every bite of air fried dishes completely guilt-free.

What you Need to Make Air Fried Zucchini Fries:

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

  • Zucchini
  • Egg
  • Panko breadcrumbs
  • Parmesan cheese
  • Garlic powder
  • Salt and pepper
  • Cooking olive oil spray
zucchini strips, egg, panko bread crumbs and shredded parmesan cheese

Tips For Making Crispy Zucchini and Summer Squash Fries

Here are a few tips to help get crispy zucchini fries each and every time. 

  • Size: Cut the zucchini quartered lengthwise in a uniform thickness- about 1 of an inch thick each. This will ensure your fries cook evenly.
  • Space: Don’t over crowd your air fryer and cook your fries in batches if needed. Make sure the zucchinis are placed in a single layer.
  • Serve right away: Zucchini fries are best when served fresh.
Air fryer zucchini fries- healthy air fryer snacks.

How to Serve Zucchini Fries:

When ready to serve, you can dip these parmesan zucchini fries in your favorite dipping sauce – garlic aioli, sriracha sauce, ranch, fry sauce, marinara sauce, or avocado dressing. The sky is the limit!

More Air Fryer Recipes You’ll Love!

Air Fryer Chicken Cutlets

Air Fried Okra

Air-Fried French Fries

Air-Fried Zucchini Chips

Air-Fried Falafel

Air-Fried Asparagus

parmesan zucchini fries air fryer

If you’ve tried this healthy Air Fryer Zucchini Fries 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 Facebook group where you can share a picture of the recipes that you’ve tried.

Yield: 4

Air Fryer Zucchini Fries

Air fryer zucchini fries- healthy air fryer snacks.

Crispy. low carb air fryer zucchini fries.

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

Instructions

  1. Cut zucchini lengthwise in quarters then cut into strips about 1" long and 1" thick. Set aside
  2. Grease the air fryer basket with olive oil cooking spray. Set aside.
  3. Whisk an egg in a small bowl.
  4. Place panko breadcrumbs in another dish with Parmesan cheese, black pepper, salt and garlic powder.
  5. Working in batches first dip each zucchini into the egg mixture.
  6. Then into the panko mixture.
  7. Arrange the zucchini strips in the air fryer basket in a single layer.
  8. Spray the top of the breaded zucchini fries with olive oil spray as well.
  9. Cook for 7-8 minutes at 400 F, flipping half way through.

Vegetarian Lebanese Stuffed Zucchini

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

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

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

What is Lebanese Zucchini? 

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

What you Need to Make Vegetarian Lebanese Stuffed Zucchini: 

  • Lebanese zucchini

  • Short grain rice

  • Lemon juice

  • Tomatoes

  • Parsley 

  • Fresh mint

  • Onion

  • Salt

  • Olive oil

 

Lebanese stuffed zucchini with rolled grape leaves stuffing.

Lebanese Stuffed Zucchini Vegetarian Style:

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

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

Lebanese Stuffed Zucchini for Meal Prep:

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

Kousa mahshi stuffed zucchini

More Vegetarian Lebanese Recipes: 

Lebanese Lemon Garlic Chickpeas- Msabaha

Lebanese Red Lentil Soup

Lebanese Ful (Fava Beans)

Chickpea Fatteh- Fattet Hummus

Vegetarian Eggplant Chickpea Fatteh 

Homemade Hummus Recipe

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

How To Make Vegetarian Stuffed Zucchini

Yield: 12 zucchini

Vegetarian Lebanese Stuffed Zucchini

Stuffed zucchini vegetarian Lebanese

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

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

Ingredients

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

Instructions

MAKE THE STUFFING:

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

Core the zucchini:

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

Stuff the Zucchini:

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


Cook the stuffed zucchini:

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

Recommended Products

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

Nutrition Information:

Yield:

12

Serving Size:

1

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

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

masabaha, balila, masabaha recipe

Lebanese Lemon Garlic Chickpeas- Msabaha

Lebanese Lemon Garlic Chickpeas, also known as Msabaha or Musabaha 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.

Msabaha Recipe

Lebanese Msabaha 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, Lebanese moussaka, Lebanese Beef Pilaf with Chickpeas 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 a 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 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 

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!

How to Make Lebanese Musabaha:

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!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 370Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 1322mgCarbohydrates: 74gFiber: 21gSugar: 13gProtein: 23g

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.

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 carrots on a grey plate

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!

rainbow carrots topped with 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 or Pan Seared Salmon with Garlic Butter.

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 clove. Crushed

roasted carrots on a grey plate

Rainbow Carrots:

They taste pretty much the same as regular orange carrots, they’re just so much prettier! Its hard to find them at all grocery stores, but when I do, I always grab them. I like to buy mine with the leaves attached on top, but that’s only because it looks better with pictures. With tops on them, or without, they’ll still be delicious!

How to Make the Best Roasted Rainbow Carrots with Tahini Sauce:

  • 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- Tahini Dressing

Other Uses for Tahini Sauce: 

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

 If you like this Roasted Rainbow Carrots with Tahini Sauce 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 #thesaltandsweetkitchen on my Instagram page! 

Yield: 4

Rainbow Carrots with Tahini Sauce

Roasted carrots
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.

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. 

homemade yogurt- yogurt from scratch

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 yogurt from scratch on the stove top 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 Yogurt from Scratch:

  • In a large pot, heat the milk on high and bring to a boil.  (to 180°F)
  • Let the milk cool down. (to 115°F)
  • Add starter culture (yogurt)
  • Transfer the pot into a warm spot. (Keep at 115°F) 
  • Wait for the yogurt to set. (About 8 hours)
  • 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. 

homemade yogurt- yogurt from scratch

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 or Follow me on Instagram

 Yogurt Recipe

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!

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:

 

 

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