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

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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

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

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.

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

Baba Ganoush- Eggplant Dip

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

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

Baba ganoush is prepared similarly to Hummus, you basically substitute eggplant for chickpeas. Both dips are popular in Middle Eastern cuisine, and they’re often served together with pita bread and fresh veggies. You can use baba ganoush like you would would with hummus—as a dip or spread. Baba ganoush eggplant dip makes the perfect snack, side dish or party appetizer. 

Tips to Making the best Baba Ganoush Recipe:

  • Grill or Roast your eggplant: During summer time, I like to grill my eggplant for baba ganoush dip, but roasting it works well as well especially when grilling is not an option.
  • When mashing the grilled or roasted eggplant, using fork or  potato masher works best because you retain the chunky texture of the eggplant. Avoid using a food processor. 
  • Salt: Add a little extra salt, which I find it helps especially if the eggplant you picked is a little to the bitter side. 

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

How to Make Lebanese Baba Ganoush: 

Yield: 4

Baba Ganoush- Eggplant Dip Recipe

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

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

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

Ingredients

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

Instructions

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

More Lebanese Dips? Here are some!

Avocado Hummus Recipe

Homemade Labneh Dip Recipe

Beet Hummus

Homemade Hummus Recipe 

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

 

 

 
lahm b ajeen

Lahm bi Ajeen- Lebanese Meat Pies

 Lahm bi Ajeen is a very popular Lebanese meat pie with lots of flavor. It is basically a flatbread topped with a rich, warm spiced ground beef, tomato and onion mixture. Serve these Lebanese meat pies with yogurt, a simple salad  soup or hummus.  The leftovers are freezer friendly too! 

lahm bi ajeen recipe/ Lebanese meat pies.

Lahm bi Ajeen: Lebanese Meat Pies- Perfection with each bite. My kids love them in their lunch boxes!

Lahm bi Ajeen Dough: 

Making the dough from scratch is simple and puts these meat pies over the top. The homemade dough in this recipe is very good and easy to prepare. The dough recipe is similar to that used in my  Spinach Pies, Za’atar Manakish, and Cheese Manakish. However, if you don’t have the time to prepare homemade dough, you can use ready-made pizza dough or frozen rolls as an alternative. 

homemade manakish dough

Lahm bi Ajeen Topping: 

The topping of these meat pies is a mixture of ground beef, diced onions, diced tomatoes, ground cinnamon, ground black pepper, ground all spice and salt. I use my food processor to blend my onions and tomatoes, then I mix it all together with the beef and spices. 

lahm bi ajeen mixture

Shaping Lahm bi Ajeen meat pies: 

Lebanese meat pies can be shaped in many different ways, but I find this way easy to make. I form my homemade dough into 14-16 small balls and let them rest on a floured surface covered with kitchen towel for 30 minutes before shaping. 

homemade manakish dough

After resting:

  • Flatten the dough balls on a floured surface into small circles with your fingertips. They will be about 5 inches in diameter.

how to make manakish dough

manakish dough round

  • Press on each one with your fingertips to sculpt little dips for the topping to sit in.
  • Add about 2 tablespoons of the meat topping in the middle of each flattened circle, leave a 1 inch border around.

manakish dough with beef

manakish

  • Fold the one inch border of dough over the meat filling and pinch the edge all around to from a thick border.

lahm bi ajeen

  • Add a few pine nuts to the center of the meat pie ( optional).
  • Arrange meat pies on the greased baking sheet tray.

 

Storing and Freezing Lebanese Meat Pies: 

If you have any Lahm bi Ajeen leftovers, just pop it in the fridge in an airtight container, it will keep for up to 4 days. Reheat in the oven, toaster or microwave. These meat pies are also freezer friendly, store in an airtight, freezer-safe container for up to 3 months. Defrost in the fridge overnight before reheating and serving. 

Lahm bi ajeen/ Lebanese sfeeha/ Lebanese meet pies.

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

Yield: 16 meat pies

Lebanese Meat Pies- Lahm b Ajeen

lahm b ajeen

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

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes

Ingredients

For Lahm b Ajeen Dough

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

For Lahm b Ajeen Topping

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

Instructions

    To make the dough: 

  1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
  2. In a large mixing bowl with lid, combine flour, salt, warm milk, yogurt and vegetable oil.  Work the mixture with your hands.
  3. Pour in the yeast mixture. Continue hand mixing until soft dough forms. I mix until dough feels elastic, smooth, and no longer sticks  to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour, or if it won't form add one extra tablespoon of milk at a time).
  4. Shape the whole dough into a big ball.
  5. Cover the dough with 1 tablespoon of olive oil and spread evenly.
  6. Place a piece of seal plastic wrap to cover the ball shaped dough and close with the lid.
  7. Wrap container with a large blanket and leave to rise for about 2-3 hours.
  8. Divide the dough and form into 14-16 small balls.
  9. Arrange on lightly floured surface and sprinkle some flour on top too.
  10. Cover again with a kitchen towel and leave to rise for another 30 minutes.

To Prepare the Topping:

  1. In your food processor, pulse onion, salt and tomato very well.
  2. Transfer to a large bowl, add ground beef and spices and mix well with the onion and tomato mixture until well combined.

To Prepare Meat Pies for Baking:

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

Lebanese Stuffed Swiss Chard Rolls

These vegetarian parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice Lebanese Stuffed Swiss Chard Rolls make for a delicious and healthy side dish, snack or appetizer. 

vegetarian swiss chard recipes- vegetarian rolls recipe- swiss chard recipes.

If you’re a fan of Lebanese vegetarian stuffed grape leaves (or even not), then you have to try this vegan stuffed swiss chard rolls recipe. Stuffed with a herby tomato and rice filling, these large rainbow swiss chard leaves make for a wonderfully nutritious appetizer, lunch or dinner.

What you Need to Make Vegetarian Stuffed Swiss Chard: 

  • Swiss chard leaves

  • Short grain rice

  • Lemon juice

  • Tomatoes

  • Parsley 

  • Fresh mint

  • Onion

  • Salt

  • Olive oil

Swiss Chard

This year I planted way to much rainbow swiss chard in my garden! In this swiss chard rolls recipe, you can use any kind of swiss chard, look for the one with large leaves. Then save the stems to make this delicious Lebanese Lentil Soup with Vegetables with them. Nothing should go to waste!

Look how pretty though?

rainbow Swiss Chard from my garden by the salt and sweet kitchen. #gardening #plantingswisschard

How to Make Stuffed Swiss Chard Rolls:

  • Start by making the stuffing mixture; In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.

Vegan stuffed swiss chard mixture

  • Prepare the swiss chard leaves: cut each swiss chard leaf in half. Depending on the size of the leaf; some need to be cut in half while others can be left as is. Just try to make all the pieces consistent in size. Blanch the leaves in boiling water for few minutes and get rolling!

rainbow swiss chard by the salt and sweet kitchen

  • Work with one piece of swiss chard leaf at a time, by adding 1- 2 heaping tablespoons of the mixture to the swiss chard leaf; leaving 1 cm gap on each side. Adjust as needed depending on the size of the leaf.

vegan swiss chard recipes

  • Roll the swiss chard leaf over the stuffing, like you would roll a burrito.

rolled swiss chard

swiss chard

  • Place each rolled swiss chard leaf in the bottom of the saucepan over the potatoes ( you can also add some swiss chard stems) tightly side by side. You will form a few layers.

stuffed swiss chard

  • Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled swiss chard leaves are almost covered.
  • Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 15 minutes.
  • Squeeze extra lemon juice when serving, if you like. 

If you are looking for swiss chard recipes, then you will love these swiss chard rolls vegetarian, healthy and delicious.

Stuffed Swiss Chard for Meal Prep:

These vegan stuffed swiss chard rolls 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 swiss chard rolls are also great because you can stuff  and roll the swiss chard leaves 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. 

And if you love this recipe, you might be happy to know that this isn’t the only vegan chard recipe on the blog. For more healthy vegan dinner idea, you might like this Vegetarian Lebanese Stuffed Zucchini, Lebanese Red Lentil Soup, Green Beans with Tomatoes, and Mujadara.

Yield: 30 Rolls

Lebanese Stuffed Swiss Chard Rolls

Vegetarian swiss chard rolls.

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

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

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

Instructions

    TO MAKE THE STUFFING:

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

    TO PREPARE THE swiss chard leaves:

    1. Cut each swiss chard leave in half. Depending on the size of the leaf; some need to be cut in half while others can be left as is. Just try to make all the pieces consistent in size.
    2. Bring a large pot of salted water to a boil and blanch the already cut swiss chard leaves for 2 minute.
    3. Carefully drain the swiss chard pieces and then spread them out on a tray and get ready to roll!

    To Roll the Swiss Chard Leaves:

    1. Generously grease a non-stick pan with a cooking spray and arrange a layer of round cut potatoes.
    2. Work with one piece of swiss chard leaf at a time, by adding 1- 2 heaping table spoons of the mixture to the swiss chard leaf; leaving 1 cm gap on each side. Adjust as needed depending on the size of the leaf.
    3. Roll the swiss shard leaf over the stuffing, like you would roll a burrito. There is no need to fold the sides.
    4. Place each rolled swiss chard leaf on the bottom of the saucepan over the potatoes (you can also add some swiss chard stems) tightly side by side. You will form a couple layers.
    5. Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled swiss chard leaves are almost covered.
    6. Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 15 minutes or until rice is cooked through.

    TO SERVE:

    1. Let cool for a least half hour.
    2. Using a kitchen tong, carefully remove the swiss chard leaves out one at a time and arrange them on a serving plate.
    3. Add slices of lemon, serve hot, warm or cold and enjoy!

If you like this healthy Lebanese Vegan Swiss Chard Stuffed Rolls recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below!. You can also join my new Facebook group  and be part of the Salt and Sweet growing community 🙂

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

Lebanese Vermicelli Rice

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

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

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

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

Yield: 3

Lebanese Vermicelli Rice

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

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

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

Ingredients

Instructions

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

DID YOU MAKE THIS RECIPE?

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

You will seriously fall in love with the quick and easy vegetarian appetizer or side dish. This Mozzarella Tomato Basil Flatbread recipe takes less than 15 minutes to throw together.  It has the perfect combination of fresh flavors from  fresh basil, and cherry tomatoes, to lots of mozzarella, and a  crispy flatread which is then topped with a sweet Balsamic glaze. 

Mozzarella Tomato Basil Flatbread

You will seriously fall in love with this quick and easy vegetarian appetizer or side dish. This Mozzarella Tomato Basil Flatbread recipe takes less than 15 minutes to throw together.  It has the perfect combination of fresh flavors from  the basil leaves and cherry tomatoes, to lots of mozzarella and a crispy flatbread which is then topped with a sweet Balsamic glaze. 

You will seriously fall in love with the quick and easy vegetarian appetizer or side dish. This Mozzarella Tomato Basil Flatbread recipe takes less than 15 minutes to throw together.  It has the perfect combination of fresh flavors from  fresh basil, and cherry tomatoes, to lots of mozzarella, and a  crispy flatbread which is then topped with a sweet Balsamic glaze. 

Ahh more balsamic, please!

How to make a caprese style flatbread

Whenever a recipe calls for tomatoes, I love to use those lovely baby heirloom tomatoes. They add so much color and flavor to any recipe! They are all over farmers markets especially this time of the year. My kids eat them like candy anytime of the year! But really the tomato choice is up to you. 

Yield: 6 pieces

Mozzarella Tomato Basil Flatbread

You will seriously fall in love with the quick and easy vegetarian appetizer or side dish. This Mozzarella Tomato Basil Flatbread recipe takes less than 15 minutes to throw together.  It has the perfect combination of fresh flavors from the fresh basil, cherry tomato, lots of mozzarella, a crispy flatread and then topped off with a sweet Balsamic glaze.

This Mozzarella Tomato Basil Flatbread is the perfect combination of fresh flavors from the basil and cherry tomatoes, to lots of mozzarella and a crispy flatbread which is then topped with a sweet Balsamic glaze.

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

Ingredients

Instructions

  1. Preheat the grill to 400°F and spray with grilling oil.
  2. In the mean time, top naan breads with mozzarella slices, and cherry tomato.
  3. Place the flatbread on the grill until the cheese is melted and the crust is golden, about 10 minutes.
  4. Remove from the grill using a spatula and sprinkle with fresh basil.
  5. Drizzle with balsamic glaze.
  6. Cut into slices and serve hot.
  7. Enjoy!

Notes

I make this recipe on the grill, especially if we're already grilling that day. But you can also bake it in your oven by following these steps:

  1. Preheat oven to 450°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Top naan breads with mozzarella slices, and cherry tomato.
  4. Place the flatbread on the baking tray.
  5. Bake until cheese is melted and the crust is golden, about 10-15 minutes.
  6. Remove from oven, sprinkle with fresh basil and drizzle with balsamic glaze.
  7. Cut into slices and serve hot.

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

    More Vegetarian Recipes you’ll want to try!

    The best vegan Lebanese Mujadara recipe

    Caprese Asparagus Salad is an amazing summer side dish, perfect with grilled salmon or grilled chicken. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!Green beans with tomatoes or Loubia B'Zeit, is a very popular Middle Eastern side dish. In this dish,  green beans and ripe tomato sauce are braised in olive oil and tomato sauce with onions and garlic until tender

    roasted chickpea salad with tahini dressing. Air fryer chickpea.

    Roasted Chickpea Salad with Tahini Dressing

     Roasted Chickpea Salad with Tahini Dressing is light, crispy, healthy and full of so much flavor! This salad is also vegan & gluten-free.  

    Crispy roasted chickpeas, a quick tahini dressing, TONS of flavor, and a recipe that can be easily whipped up in 15 minutes makes this roasted chickpea salad one of my favorites! 

    I always roasted chickpeas in the oven on a baking sheet for this salad. But once I got an air fryer, I realized they take half the time to cook with even better results! Be sure to check out the baking tips section, if you don’t own an air fryer yet!

    Ingredients for this Roasted Chickpea Salad:

    (scroll down to recipe card for exact measurements)

    • Romaine lettuce
    • Cherry tomatoes
    • Cucumbers
    • Avocado
    • Roasted chickpeas – air-fried or baked
    • Tahini paste
    • Lemon
    • Garlic
    • Olive oil
    • Water
    • Garlic powder
    • Salt & pepper

    How to Make Roasted Chickpea Salad with Tahini Dressing:

    • Roast the chickpeas: Rinse and drain a can of chickpeas in a colander, pat them dry with a paper towel. Toss with olive oil, garlic powder, salt and pepper. Then pour into the air fryer. Set the timer to 10 minutes & 390 degrees, shaking half way through.
    • Tahini Dressing: While the chickpeas are cooking, in a small bowl, whisk together tahini paste, garlic, lemon juice, water and olive oil. Taste and adjust seasoning as needed. 
    • Assemble salad: Prepare your salad, layer the veggies the way you like, adding the chickpeas on top and drizzle with tahini dressing.

    And now you’re ready to enjoy! 

    tahini dressing salad with air fryer chickpeas

    How to Bake Chickpeas in the Oven: 

    Preheat oven to 400 degrees F. Rinse and drain a can of chickpeas in a colander, pat them dry with a paper towel. Toss with olive oil, garlic powder, salt and pepper. Coat a baking tray with cooking oil spray. Transfer chickpeas to the prepared baking tray, spread out and roast in oven for 25 minutes, shaking pan halfway through.

    How to Store Roasted Chickpea Salad Leftovers:

    • Refrigerator: Leftovers can be stored in the refrigerator for up to 3 days, in an airtight container. You can store everything separately or together.
    • Meal prep: For meal prepping, storing the dressing, chickpeas and salad separately until ready to serve. 

    More Easy Salads: 

    Red Lentil Tabouli Salad

    Fattoush Salad

    Caprese Asparagus Salad

    Asparagus Salad

    If you’ve tried this healthy Salad 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. 

    Yield: 4

    Roasted Chickpea Salad with Tahini Dressing

    roasted chickpea salad with tahini dressing. Air fryer chickpea.

    Simple salad with protein rich air-fried chickpeas and light lemon tahini dressing is a quick, crispy, healthy and full of so much flavor!

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

    Ingredients

    For the Chickpeas

    • 1 (15 oz) can chickpeas, rinsed and drained
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt or to taste
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder

    For Salad

    • 4 cups romaine lettuce- roughly chopped
    • 2 cups baby tomatoes- halved  
    • 2 mini cucumbers- cut into circles
    • 1 avocado- sliced

    For Tahini Dressing

    • 1/4 cup tahini
    • 1/4 cup lemon juice 
    • 1/4 cup olive oil
    • 1/2teaspoon salt or to taste
    • 1 garlic clove- minced 
    • 2 tablespoons water

    Instructions

      1. Rinse and drain chickpeas, patting them dry using a paper towel.
      2. In a large bowl, combine chickpeas, salt, black pepper, garlic powder and olive oil. Mix well until chickpeas are completely coated.
      3. Transfer into the air fryer basket. Set the timer to 10 minutes & 390 degrees, shaking half way through.
      4. While the chickpeas are cooking, prepare tahini dressing. In a medium size bowl, whisk together tahini, garlic, lemon juice, salt. water and olive oil. Taste and adjust seasoning as needed. 
      5. Assemble salad: layer the veggies the way you like adding air- fried chickpeas on top and drizzle with tahini dressing.
      6. Serve and enjoy!

    Caprese Asparagus Salad is an amazing summer side dish, perfect with grilled salmon or grilled chicken. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

    Caprese Asparagus Salad

    I still can’t believe it is finally summer time here in NY! And I’m absolutely loving it! I’ve been enjoying all of the summer side dishes, like this asparagus salad. Today, I’m sharing with you another favorite simple asparagus recipe: Caprese Asparagus Salad.

    If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus Salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is definitely the answer!

    If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

    How Long to Bake Asparagus? 

    About 10 to 15 minutes at 400 degrees. Here are some simple steps to to perfectly cook these green stalks:

    • Prep: Cut off the woody ends of the asparagus and toss away. Arrange the asparagus stalks on a foil or parchment paper-lined baking sheet.
    • Season:Toss the asparagus with olive oil and black pepper to coat. 
    • Bake: Bake at 400 degrees for about 10 minutes. Add cheese, bake for another 5 minutes. You know your Asparagus are ready, when the largest stem is fork tender. 

    Yield: 4

    Caprese Asparagus Salad

    Caprese Asparagus Salad is an amazing summer side dish, perfect with grilled salmon or grilled chicken. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

    If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is the answer!

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

    Ingredients

    • 1 lb asparagus- stalks trimmed
    • 4 tbsp olive oil
    • salt to taste
    • 1 tsp Black pepper
    • 2 cups cherry tomatoes- halved
    • 1 1/2 cups shredded Mozzarella cheese
    • 2 tbsp Fresh basil- chopped
    • Balsamic glaze- for garnish

    Instructions

      1. Preheat oven to 400 F.
      2. Line a baking pan with a foil and spray with non-stick cooking spray.
      3. Arrange the asparagus on one side of the baking sheet in a row on one side of the baking pan.
      4. Arrange the cherry tomatoes in a row on the other side of the pan.
      5. Drizzle the top of the asparagus and cherry tomatoes with olive oil, salt and pepper.
      6. Place the sheet pan in the oven and cook for 10 minutes.
      7. Remove the baking sheet from the oven and top the asparagus with the shredded Mozzarella cheese. I used Mozzarella balls cut into small pieces.
      8. Place back in the oven and continue to cook until the cheese is melted. This will take about 5 minutes.
      9. Remove the baking sheet from the oven and place the asparagus on a serving plate. Top the asparagus with tomatoes. I arrange the tomatoes to cover the melted.
      10. Add a coat of fresh basil over the tomatoes.
      11. Drizzle the balsamic glaze on top and serve.
      12. Enjoy!

    Notes

    Raspberry Balsamic Glaze is my favorite for this recipe, but any other regular balsamic glaze will work just fine.

     

    Avocado hummus recipe- guacamole hummus

    Avocado Hummus Recipe

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

    If you are looking for avocado recipes, you will this this creamy avocado hummus recipe.

    This avocado hummus recipe uses the same main ingredients that make up traditional hummus like tahini, lemon juice, and garlic . The avocado just adds extra flavor and smoothness. Just toss these ingredients in the food processor and whir away! The result is this vibrant green hummus dip, serve with a side of veggies, pita chips or spread on a toast. 

    To Make this Avocado Hummus, You’ll Need? 

    • Chickpeas. I use canned ones, because it saves so much time, cooked to perfection and tastes great!
    • Avocado. Two small avocados or a large one, the riper the avocado the better. 
    • Lemon. Fresh lemon is better. 
    • Tahini paste. Pick a good quality tahini paste jar.
    • Garlic. two cloves is enough. Feel free with use less or more. 
    • Salt: I use fine salt. 
    • Cold water: If the texture of your avocado hummus is not creamy enough, add a few tablespoons of cold water. 
    • Olive oil. To drizzle on top before serving.
    • A food processor. To pulse all the ingredients together.

    Avocado + Hummus= The perfect food combo ever!

    If you are looking for chick pea recipes, you will love this avocado hummus recipe.

    How to Make this Avocado Hummus Recipe

    • Rinse canned chickpeas under cool running water, drain well. 
    • Reserve about 10 whole chickpeas in a small bowl, for decorating later. 
    • In your food processor, pulse all the ingredients except the avocado together. 
    • Scrape the sides and the bottom of the food processor with a large rubber spoon and add the avocados, then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
    • If your hummus is too thick, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
    • Taste and adjust the seasoning: Extra pinch of salt or a little extra lemon juice.
    • Transfer avocado hummus to a serving plate. 
    • Decorate with reserved whole chickpeas.
    • Serve topped with drizzle of olive oil and a light sprinkle of paprika powder if you’d like.
    • Enjoy!

    Looking for More Dip Recipes? 

    Baba Ganoush- Eggplant Dip

    Homemade Hummus Recipe

    Homemade Labneh Dip Recipe 

    Hummus with Beef

    Avocado Hummus Dip Recipe

    Yield: 4

    Avocado Hummus Recipe

    Avocado hummus recipe- guacamole hummus

    This avocado hummus recipe uses the same main ingredients that make up traditional hummus. The avocado just adds extra flavor and smoothness!

    Prep Time 5 minutes
    Total Time 5 minutes

    Ingredients

    Instructions

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

    Notes

    You can find my traditional Hummus recipe here!

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 277Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 398mgCarbohydrates: 17gNet Carbohydrates: 0gFiber: 8gSugar: 2gSugar Alcohols: 0gProtein: 6g

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

    Vegetarian Stuffed Grape Leaves

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

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

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

    The Stuffing Mixture for Vegetarian stuffed grape leaves:

    The freshly made 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! It is the same mixture I use for my Lebanese Stuffed Swiss Chard. 

    Yield: 40 grape leaves

    Vegetarian Stuffed Grape Leaves

    Vegetarian Stuffed Grape Leaves
    Prep Time 40 minutes
    Cook Time 25 minutes
    Total Time 1 hour 5 minutes

    Ingredients

    • 40 grape leaves (small-medium size)
    • 1 cup short-grain rice
    • 2 cups parsley- Finely chopped with stems removed
    • 2-3 ripe tomatoes- finely diced
    • 1 small onion- finely chopped
    • 1/2 cup fresh mint (if available or dried)
    • 1 1/2 teaspoons salt or to taste
    • 1 large lemon- squeezed ( about 1/4 cup)
    • 3 tablespoons olive oil
    • 1 large potato (peeled- sliced into circles)

    Instructions

    TO MAKE THE STUFFING:

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

    TO PREPARE THE GRAPE LEAVES:

    1. Soak and rinse the jarred grape leaves with fresh water to get rid of any preservatives.
    2. Spread out your grape leaves on tray with rough side facing upwards, remove their small stems and get ready to roll!
    3. Add one tbsp olive oil to the bottom of a non-stick saucepan and arrange a layer of circled cut potatoes.

    TO ROLL THE GRAPE LEAVES:

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

    TO SERVE:

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

    Simple shrimp Salad with avocado and balsamic dressing. Very quick to prepare.

    Simple Shrimp Salad

    By far the most delicious shrimp salad that I’ve ever made! You will love this simple shrimp salad made with cooked shrimp tossed in with vegetables and balsamic dressing.

    Simple shrimp Salad with avocado and balsamic dressing. Very quick to prepare.

    This shrimp salad can be served as a side dish but is also perfect as a main course for lunch or dinner. I used fresh medium sized raw shrimp, but you can use frozen bags. Just make sure to thaw the shrimp as directed on the package (usually overnight in the refrigerator in a colander with a bowl underneath; or more quickly in a colander under running cold water if you decide to make it the same day).

    Serves: 4 people

    Ingredients:

    For the salad:

    • 3 to 4 medium sized tomatoes, chopped
    • 2 avocados, peeled, pitted and sliced
    • 1 medium romaine lettuce (5 to 6 cups chopped)

    For dressing:

    • 1/2 cup balsamic vinegar
    • 1 tsp salt or to taste
    • 3 tbsp olive oil

    For the shrimp:

    • 1 lb raw shrimp, peeled and deveined
    • 1 tbsp butter
    • 1 tsp black pepper
    • pinch of salt

    Instructions:

    • For shrimp: In a large non-stick pan over medium high heat, swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer, add a pinch of salt and let cook for about 2 minutes on each side or until each side turns pink. Set aside to cool. Shrimp cooks quickly!
    • For dressing: In a medium bowl, whisk in balsamic vinaigrette, salt and olive oil until the dressing thickens and an emulsion forms. Taste and adjust quantities as desired.
    • For salad:
      • In a large bowl, mix in all the already chopped vegetables.
      • Slowly drizzle the dressing and mix gently until all the vegetables are covered well.
      • Add the shrimp and toss to coat.
      • Drizzle balsamic glaze and serve. (optional)

    Yum Yum! Everything about this shrimp salad is good!

     

    Lebanese beehive bread

    Olive and Cheese Stuffed Bread

    This Olive and Cheese Stuffed Bread is made of small buns stuffed with mozzarella cheese and olives and is sure to be a hit!

    Olive and cheese bread/ Beehive bread.

    This Olive and Cheese stuffed Bread buns is a popular breakfast in Lebanon. It is known as “Khaliat el Nahal” in Arabic which translates to “beehive” in English. It is made out of connected mini buns, each bun is stuffed with mozzarella cheese and one pitted olive. These mini buns are then placed on a round baking pan as close to each other as possible and baked to perfection.

    For this recipe, I used shredded mozzarella cheese because I that’s what I had on hand, but you can also cut out about 30 small pieces of mozzarella sticks to stuff your little buns. This will be a lot easier.

    khaliat nahal recipe or cheese stuffed buns.

    What you Need to Make Olive and Cheese Stuffed Bread

    (Scroll down for exact quantities and a printable option.)

    • All-purpose flour
    • Baking powder
    • Instant yeast
    • Sugar
    • Salt
    • Vegetable oil
    • Milk
    • Cheese
    • Black olives
    • Egg white- for brushing
    • Roasted sesame seeds- for garnishing

    Step by Step to Shaping the Olive and Cheese Stuffed Buns:

    • Punch down the dough.

    cheese stuffed bunds bread

    • Cut out about 30 small pieces of dough and arrange on a lightly floured surface.

    Homemade bread.

    • Using the palm of your hand flatten each individual dough.

    • Fill each piece of dough with about 1 teaspoon of shredded cheese.

    How to make beehive bread recipe.

    • Add one pitted olive.

    How to make beehive bread recipe.

    • Pull up the sides of the stuffed rolled out dough and wrap around the filling, pinching it to close at the top. Using your palms roll out into smooth balls.

    • Generously grease a 10 inch round baking pan.
    • Arrange the stuffed balls on the greased pan as close to each other as possible. (It will look like a beehive).

    cheese stuffed buns

    • In a small bowl, whisk egg white and brush the top of the arranged stuffed buns.

    beehive bread recipe

    • Sprinkle with some roasted sesame seeds.

    cheese stuffed buns

    • Bake for about 25-30 minutes or until lightly golden brown.

    cheese stuffed buns

    More Bread Recipes? Here are some!

    Cheese Manakish

    Lahm bi Ajeen- Lebanese Meat Pies

    Zaatar Swirl Bread

    Cheese Manakish

    Spinach Pies

    Yield: 30 buns

    Olive and Cheese Stuffed Bread

    Lebanese beehive bread
    Prep Time 40 minutes
    Cook Time 25 minutes
    Additional Time 2 hours
    Total Time 3 hours 5 minutes

    Ingredients

    For the Dough

    • 2 1/2 cups all-purpose flour
    • 1/2 tsp baking powder
    • 1 teaspoon instant yeast
    • 1 1/2 teaspoons sugar
    • 1 teaspoon salt
    • 1/4 cup vegetable oil
    • 1 cups warm milk- I heat mine up in the microwave for a few seconds. 

    For the Filling

    Instructions

      To make the dough: 

    1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
    2. In a large mixing bowl with lid, whisk together flour, salt, and baking powder very well.
    3. Add warm milk and olive oil and start kneading.
    4. Pour in the yeast mixture. Continue kneading until soft dough forms. I knead until dough feels elastic, smooth, and no longer sticks  to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour).
    5. Shape the whole dough into a big ball.
    6. Pour 1 tablespoon olive oil on ball-shaped dough and spread evenly.
    7. Cover the dough with a piece of seal plastic wrap and close with lid
    8. Wrap container with a large blanket or towel (to keep warm) and leave to rise for about 2 hours or until it doubles in size.

    To Make the Bread Rolls:

    1. Punch down the dough and cut out about 30 small pieces of dough.
    2. Arrange the small pieces of dough on lightly floured surface.
    3. Using the palm of your hand flatten each individual dough (I usually will flatten and fill one piece at a time, but you can consolidate tasks by flattening all pieces then filling and closing all pieces.)
    4. Fill each piece of dough with about 1 teaspoon of the shredded cheese and one pitted olive.
    5. Pull up the sides of the rolled out dough and wrap around the filling, pinching it to close at the top. Using your palms roll out into smooth balls.

    To Assemble and Bake:

    1. Pre heat oven to 350 F.
    2. Generously grease a 10 inch round baking pan.
    3. Arrange the stuffed balls on the greased pan as close to each other as possible. (It will look like a beehive).
    4. In a small bowl, whisk egg white and brush the top of the arranged stuffed buns.
    5. Sprinkle with some roasted sesame seeds.
    6. Bake for about 25-30 minutes or until  lightly golden brown.
    7. Serve warm and enjoy!

      If you like this healthy Lebanese Olive and Cheese Stuffed Bread 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

      ?

      Labneh dip- Lebanese Labneh- Easy dip recipe

      Homemade Labneh Dip

      This easy Homemade Labneh Dip is creamy, tangy and delicious and is made with only TWO ingredients! I always have Labneh dip stored in my fridge for instant snacks and meals! Top it with olive oil and spread it on a toast, bagel or flatbread with sprinkles of  Za’atar or simply as a dip with fresh veggies or pita chips. 

      Labneh dip- Lebanese Labneh- Easy dip recipe

      What is Labneh Dip?

      Labneh is a popular Middle Eastern yogurt with a tangy, thick, and creamy texture similar to whipped cream cheese. Labneh dip is basically made by straining whole milk yogurt until it loses most if its liquid. The longer you strain it, the thicker it will get.

      The Ingredients in Homemade Labneh Dip: 

      Yogurt. Labneh is usually made with full fat whole milk yogurt, but can be made with low fat yogurt as well. Use any plain yogurt including Greek yogurt. 

      Salt. A pinch of salt. I like to add salt after the yogurt is stained and turned into Labneh, but feel free to mix it with yogurt before the straining process. 

      Lebanese Labneh recipe

      How to Make Labneh Dip:

      (Detailed recipe with printable option in recipe card below) 

      Making homemade labneh is super easy. Now if you really want to make this recipe from scratch, you can follow my recipe to make your own homemade yogurt and turn it into Labneh. Otherwise, just buy your favorite brand of full fat whole milk yogurt. To make this dip- Line a medium sized colander with a linen cloth or several layers of cheesecloth and place the lined colander into another fitted medium sized bowl. Pour yogurt over the cloth and cover gently with the overhang of the linen or cheesecloth. After several hours, the whey strains out, leaving you with a delicious thick spreadable cheese. This will take  anywhere from 8-24 hours, depending on how thick you like you labneh to be- I usually leave it overnight. Some people have found success by hanging the cheese cloth filled with yogurt from the kitchen faucet and letting it drain into the kitchen sink. I personally have never tried this method, although it does sound cool!

      how to make lanneh dip

      How to store this Labneh spread:

      Store homemade labneh in the fridge in a sealed container topped with extra virgin olive oil for up to 2 weeks. You can also freeze it without the oil, by placing it in an airtight freezer container without the olive oil for up to 4 months. Thaw overnight in the fridge before serving. 

      More Easy Dip Recipes:

      Labneh Flatbread

      Avocado Hummus Recipe

      Homemade Hummus Recipe

      Beet Hummus

      Hummus with Beef

      Baba Ganoush- Eggplant Dip

      This recipe was originally shared on the blog on March 8, 2018 and has been updated now to include new photos. Here’s the original photo!

      This spreadable homemade Labneh dip recipe is a Lebanese staple made by straining whole milk yogurt until it loses most if its liquid. 

      Step By Step to Making this Labneh Recipe

      Yield: 8

      Homemade Labneh Dip Recipe

      if you are looking for Lebanese dip recipes, you will love this Labneh recipe.
      Prep Time 5 minutes
      Additional Time 1 day
      Total Time 1 day 5 minutes

      Ingredients

      • 2 lbs plain whole milk yogurt
      • 3/4 tsp salt- or to taste

      Instructions

          1. Line a medium sized colander with a linen cloth or several layers of cheesecloth.
          2. Place the lined colander into another fitted medium sized bowl. The second bowl severs as a drainage basin.  Make sure the colander sits in high in the bowl, leaving space for the drained fluid to collect below the colander. This colander works great.
          3. Pour the yogurt mixture into the cheesecloth lined colander.
          4. Cover gently with the overhang of the linen or cheesecloth.
          5. Drain for 24 in the fridge.
          6. Remove strainer from bowl; discard stained water
          7. Scoop labneh into a bowl; stir in salt.
          8. Top with extra virgin olive oil.
          9. Serve and enjoy!

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

       
      Lebanese Spinach pies, also known as fatayer bi sabanekh with the best fatayer dough recipe!

      Lebanese Spinach Pies

      These Lebanese Spinach Pies are one of my favorite Lebanese snacks. I could eat them everyday!  Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go!

      Lebanese Spinach pies, also known as fatayer bi sabanekh with the best fatayer dough recipe!

      What is Lebanese Spinach Pies?

      Lebanese Spinach Pies or spinach fatayer are a stable in Lebanese cuisine, made with spinach, onion, olive oil and sumac mixture baked inside a homemade dough to create a delicious vegetarian meal. These pastries are soft, tangy and delicious.  They  freeze great too!

      The Fatayer Dough Recipe: 

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

      The Spinach Pies Filling:

      The  Spinach pies filling is a combination of spinach and onions, seasoned with salt and sumac. Sumac is the basic ingredient to this recipe. You can feel free to experiment with this recipe a bit, for example by adding some feta cheese to the filling if you want. 

      • Start by cutting onions into wedges or diced. 

      onion recipes

      • Cut spinach into small pieces and place in a large bowl  and add onions salt and Sumac spice and mix well.

      sumac recipes

      • Add olive oil and mix some more until the mixture is well incorporated. 

      fatayer bl sabanekh filling

      How to Make Homemade Lebanese Spinach Pies: 

      • Preheat the oven to 350° F. Line a baking sheet with a lightly greased parchment paper.
      • Punch down the dough and form into 12 small balls.
      • Arrange on lightly floured surface and sprinkle some flour on top too.

      The best homemade dough.

      homemade manakish dough

      • Cover again with a towel or plastic wrap and leave to rise for another 30 minutes.
      • Form the spinach pies by flattening the dough balls on a floured surface into small circles with your fingertips or use a rolling pin (whatever works better for you). They will be about 6 inches in diameter.

      • Add about 1-2 tablespoons filling in the center of each circle. Leave a 1 inch border around.

      • Pinch together 3 edges of the circle over the center of the filling to form a triangular-shaped pie. Start by pinching two sides of each circle together and bringing the third edge a bit up to the center to close.

      spinach pies

      spinach pies

      • Arrange the stuffed pies in a single layer onto the prepared baking tray, lined with lightly greased parchment paper.
      • Bake until golden, about 15 minutes.
      • Repeat the process with the remaining circles and the remainder of the dough.
      • Let cool, serve and enjoy!          

      If you love Lebanese food and are looking for Lebanese recipes authentic and delicious, then you will love this Vegetarian Lebanese recipe- Fatayer spinach or Lebanese Spinach Pies.

      Making Fatayer Bi Sabanekh Ahead of Time: 

      The good news is that you can make these Lebanese fatayer ahead of time, you can store in the fridge for up to 5 days in an airtight container.  They are also freezer friendly, Once the fatayer pies have been baked allow them to cool. Place in an airtight freezer safe container separating layers with parchment paper. Freeze for up to 3 months. Reheat in the oven or in the microwave before serving .

      How to Serve Lebanese Spinach Pies: 

      These Lebanese spinach triangles also taste great both warm and at room temperature. Serve with yogurt, hummus or Fattoush Salad.

      Looking for more Lebanese Fatayer Recipes:

      Zaatatar Manaqish

      Lahm bi Ajeen- Lebanese Meat Pies

      Cheese Manakish 

      The Best Middle Eastern Spinach Pie Recipe

      Yield: 12

      Lebanese Spinach Pies

      Spinach pies Lebanese/ Spinach pies Middle Eastern/ fatayer recipe/ fatayer spinach

      These delicious Lebanese Spinach Pies or fatayer bi sabanekh make the perfect breakfast, snack or side side dish!

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

      Ingredients

      For the Dough

      • 4 cups bread flour (or 3 cups all purpose flour and 1 cups wheat flour)
      • 1 cup warm milk (heat it in microwave for a 20 seconds or so)
      • 2 tablespoons sugar
      •  2 teaspoons instant yeast
      • 3 tbsp warm water
      • 1 tsp salt
      • 1/2 cup vegetable oil
      • 3 tablespoons plain yogurt

      For the Filling

      • 1 large onion – Diced or cut into fine wedges
      • 1 tablespoon salt
      • 2 lbs spinach – Chopped into small pieces
      • 1/4 cup sumac
      • 1/3 cup extra virgin olive oil

      Instructions

        Prepare the the Spinach Pies Dough:

        1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
        2. In a large mixing bowl, combine flour, salt, warm milk, yogurt and vegetable oil.  Work the mixture with your hands.
        3. Pour in the yeast mixture and continue mixing until a soft dough forms.
        4. Continue kneading the dough until its feels elastic, smooth, and no longer sticks  to your hands, this step will take about 5 minutes.
        5. If after kneading, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour and knead some more.
        6. Shape the whole dough into a round shaped dough.
        7. Pour 1 teaspoon olive oil on dough and spread it so the whole top of the dough is covered with oil evenly.
        8. Cover the dough with plastic wrap and the bowl with its lid.
        9. Wrap container with a large towel (to keep warm) and leave to rise at room temperature for about 3-4 hours or until doubled in size.

      Prepare the Spinach Pies Stuffing Mixture:

      1. In a large bowl, add spinach, onions, salt, sumac and olive oil- mix well. The mixture will be overly salty and sour ( if you decided to taste), however after baking the final product should come out just right 😉

      Prepare the Spinach Pies for Cooking:

        1. Preheat the oven to 350 ° F. Line a baking sheet with a lightly greased parchment paper.
        2. Punch down the dough and form into 12 small balls.
        3. Arrange on lightly floured surface and sprinkle some flour on top too.
        4. Cover again with a towel and leave to rise for another 30 minutes.
        5. Form the spinach pies by flattening the dough balls on a floured surface into small circles with your fingertips or use a rolling pin (whatever works better for you). They will be about 6 inches in diameter.
        6. Add about 1-2 tablespoons filling in the center of each circle. Leave a 1 inch border around.
        7. Pinch together 3 edges of the circle over the center of the filling to form a triangular-shaped pie. Start by pinch two sides of each circle together and bringing the third edge a bit up to the center to close.
        8. Arrange the stuffed pies in a single layer onto the prepared baking tray.
        9. Bake until golden, about 15 minutes.
        10. Repeat the process with the remaining circles and the remainder of the dough.
        11. Let cool, serve and enjoy! 🙂                                 

      Notes

      Any leftover spinach pies can be stored in an airtight container in the fridge for around a week, or can be frozen for about 2-3 months.

      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

       

       


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