Vegan- The Salt and Sweet Kitchen

Lebanese Baba Ganoush- Eggplant Dip

May 27, 2022

Lebanese Baba Ganoush, also spelled baba ghanoush or baba ghanouj, is a simple authentic Lebanese eggplant dip. Baba Ganoush is vegan, gluten-free, low in carbs and also keto-friendly. Very healthy!

Lebanese Baba Ganoush

Baba Ganoush is prepared similarly to Hummus, you basically substitute eggplant for chickpeas. Both dips originated from the Middle East and they’re often served together with pita bread and fresh veggies as a flavorful appetizer.

Baba Ghanoush can be made by roasting the eggplant on the grill, or in the oven until tender and soft. You can use baba ganoush like you would would with hummus—as a dip or spread. This eggplant dip makes the perfect snack, side dish or party appetizer.

The grill does add a little bit of smokiness which is nice but either preparation method works so go with whatever is easiest for you!

Simple Ingredients:

This authentic baba ganoush recipe is made with just a few simple ingredients.

Baba Ghanoush is made with five simple ingredients.

Eggplant:

Tahini paste

Garlic

Salt

Lemon juice

How to Make Lebanese Baba Ganoush- Baba Ghanouj:

The traditional way to prepare this Lebanese eggplant dip is by is cooking the eggplant over an open flame or grill it on a wood burning fire. That’s what gives it the strong smokey flavor. I opt for the easier faster method of just grilling the whole eggplant until soft and cooked through, then peel it and mash it/ mix it with garlic, lemon juice, tahini paste and a pinch of salt.

Step 1: Grill the eggplant: Rub really well with olive oil and salt and grill on a preheated grill, until soft and cooked through.

Step 2: Once it’s soft to the touch, remove the flesh and pulp to use in the dip, and discard the skin.

Step 3: Assemble the dip: I like to use a a garlic pestle instead of a food processor to blend the dip. In a medium sized bowl, add eggplant flesh, tahini sauce, salt, and garlic. Smash the ingredients together until you get the desired consistency.

How to make authentic baba ganoush recipe

You’ll want the final result to be a smooth dip, that still retains some of the eggplant’s chunky texture. If you want a super smooth, hummus like consistency, then use a food processor to blend the grilled eggplants and the rest of the ingredients.

Tips:

Grill or Roast your eggplant: During summer time, I like to grill my eggplant, but roasting it works well too especially when grilling is not an option.
When mashing the grilled or roasted eggplant, using garlic pestle or a 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.

How long does Lebanese Baba Ganoush last in the fridge?

This eggplant dip will keep well in the fridge for around a week in an air tight container. It freezes well too – place in an airtight container or freezer bag for up to 3 months.

More Lebanese Dips? Here are some!

Avocado Hummus Recipe

Homemade Labneh Dip Recipe

Beet Hummus

Homemade Hummus Recipe

The Best Lebanese Baba Ganoush Recipe

Baba Ganoush- Eggplant Dip Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Lebanese Baba Ganoush, also spelled baba ghanoush or baba ghanouj, is a simple authentic Lebanese eggplant dip. Baba Ganoush is vegan, gluten-free, low in carbs and also keto-friendly. Very healthy!

Ingredients

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

Instructions

Preheat grill to 400 F.
Coat the eggplant with cooking salt and olive oil.
Place on the Grill and cook until the skin is blackened and flesh has collapsed for about 20 minutes. Turning occasionally to ensure all sides are cooked equally.
Transfer to a plate and let cool slightly or until you are able to peel it.
Carefully peel skin from eggplant, and cut out the stem intact.
Drain any excess water.
Mashing the eggplant flesh well using a potato masher or a garlic pestle.
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.
Garnish with parsley, or your favorite herb but I have found that parsley goes best with Baba Ganoush.
Top with few tablespoons of olive oil.
Serve with toasted pita bread, pita chips, or veggies and enjoy!

Lebanese Cabbage Salad- Malfouf Salad

April 26, 2022

A delicious, crunchy Lebanese Cabbage Salad, also known as Malfouf Salad in Arabic. Think of it as the Lebanese Coleslaw– minus the mayo dressing.

Malfouf Cabbage Salad

This refreshingly easy malfouf salad has only 6 ingredients and could not be simpler to make! The tangy dressing makes this salad a total crowd pleaser.

Malfouf translates to cabbage in Arabic. I usually make this salad whenever I have leftover cabbage from making Lebanese Stuffed Cabbage Rolls.

How to Make Lebanese Cabbage Salad

I love this malfouf salad for its layers of colors and textures. It doesn’t skimp on flavor, and there is plenty of good crunch.

Middle Eastern Coleslaw Ingredients:

Cabbage. I used a blend of both green and red cabbage for color (you’ll need about ½ of a small head of each), but if you prefer not to have extra, you can use just 1 small head of red or green, instead of both.

**While you can swap a bag of premade coleslaw in a pinch, the texture of the cabbage you find in a bag does not compare to thinly slicing it yourself from a whole head.

Dried Mint. or fresh.

Lemon Garlic Dressing. It takes just minutes to stir together; it combines, lemon juice, garlic, salt and olive oil.

Got those? Great. Then we’re ready to make Malfouf salad.

How to Make Malfouf Salad:

Start by washing and finely slicing your cabbage and place in a large bowl. For tips on how to slice your cabbage heads, see the section below. Some people find it easier to use a wide vegetable peeler to shred cabbage.
Prepare the dressing, then pour it gradually over the shredded cabbage. Toss, and continue to add more dressing until you’ve reached your desired amount. Sprinkle with dried mint over the top, toss, and DIG IN!

How to Thinly Slice Cabbage for Salad

Start by cutting the cabbage heads in half from top to bottom, slicing down through the stem. Remove any brown outer leaves.

Then, place the cabbage with its flat, cut-side facing against the cutting board. Cut the halves into quarters (slicing down from the top through the stem again). Carefully cut out the core and discard.
Turn the pieces so a flat side is on the cutting board, and slice them as thinly as possible, working your way across each quarter.

How to Customize this Lebanese Cabbage Salad

The basic ingredients of the salad are cabbage, lemon juice, olive oil, garlic, salt and dried mint. But you can also add some thinly sliced cucumbers, green onions or tomatoes as well. Also, if you prefer, you can add fresh mint instead of dried.

Make Ahead and Storage Tips

To Make Ahead. Chop your cabbage up to 1 day in advance, and store it in the refrigerator. You can also prepare your dressing up to 1 day in advance, and store it in a separate container in the refrigerator.
To Store. Place this Middle Eastern cabbage salad in an airtight storage container in the refrigerator. Once dressed, it will stay for 3 or 4 days.

What to Serve with Lebanese Red Cabbage Salad

Make It a main dish. Top it with Air Fryer Chicken Breast, Air Fryer Salmon, or Air F ryer Tilapia.
Serve it with another Lebanese dish. Chicken Tawook, Kafta Kabob, or Lebanese Shepherd’s Pie- Batata bil Sanieh.

I hope you love this delicious and simple Mediterranean Cabbage Salad – be sure to give it a review below! Also don’t forget to follow The Salt and Sweet Kitchen on Instagram, Facebook and Pinterest.

Lebanese Cabbage Salad- Malfouf Salad

Yield: 4

Prep Time: 15 minutes

Total Time: 15 minutes

A delicious, crunchy Lebanese Cabbage Salad, also known as Malfouf Salad in Arabic. Think of it as the Lebanese Coleslaw– minus the mayo dressing.

Ingredients

1 small cabbage head- or 1/2 of each if using red and green
¼ cup olive oil
⅓ cup lemon juice
1 garlic clove
½ teaspoon salt
1 tablespoon dried mint

Instructions

Start by washing and finely slicing your cabbage and place in a large bowl.
Prepare the dressing, in a small bowl, add a crushed garlic clove and mix them with the olive oil, lemon juice, and salt.
Pour dressing gradually over the shredded cabbage. Toss, and continue to add more dressing until you’ve reached your desired amount.
Sprinkle with dried mint over the top, toss, and DIG IN!

15 Lebanese Vegan Recipes

March 8, 2022

These easy 15 Lebanese vegan recipes make eating a plant-based diet fun, healthy, and most importantly: delicious!

Vegan Lebanese Recipes

Whether you are simply trying to eat less meat, cook more plant-based meals, or follow a vegan lifestyle- I hope that these Lebanese Vegan Recipes help give you some healthy dinner ideas.

I combed through my blog and compiled a list of my 15 BEST Lebanese Vegan Dinners! These vibrant, Lebanese and Middle Eastern inspired plant-based recipes are full of flavor and easy to make. Pick out a few to try this week! Tell me your favorites in the comments below!

And now…our best easy Lebanese vegan recipes!

Makhlouta-15 Bean Soup

This 15 Bean Soup is a hearty Lebanese dish known as Makhlouta. A vegan healthy soup made with beans and a handful of basic ingredients. It’s flavorful and filling and perfect for a cold winter dinner!

Lentil Soup with Pasta

Hearty and healthy, this Lebanese Lentil Soup with Pasta is loaded with flavor. It is a nourishing, meatless, easy-to-make and delicious soup!

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 tomato sauce until tender.

Lebanese Red Lentil Soup

This easy Lebanese Red Lentil Soup recipe is a must try if you’re looking for a flavorful soup, that’s vegan and protein rich. It’s healthy, hearty and makes for a perfect holiday or weeknight rush dinner. Ready is less than 30 minutes!

Air-Fried Falafel

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

Tabbouleh Salad

Tabbouleh Salad is one of the most recognizable Middle Eastern salads. This parsley salad is very simple, made with very finely chopped parsley, mint, tomatoes, onions, and bulgur wheat and then dressed with lemon juice, a hint of pomegranate molasses and olive oil.

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!

Lebanese Lentil Soup with Spinach

This Lebanese Lentil Soup with Spinach is an easy one-pot vegan meal that is full of flavor. It’s light, nutritious and satisfying with lots of fiber. I make this soup with lentils, spinach, potatoes, carrots and fresh lemon whenever I’m in need of some healthy comfort food. What’s not to love?

Lebanese Mujadara

Lebanese Mujadara is a lentil and rice, satisfying and simple dinner recipe! This one-pot healthy meal is vegan, low fat and full of flavor. With only a handful of ingredients, this simple Lebanese inspired dish is ready in about 30 minutes and requires very little work.

Homemade Hummus

This Homemade Hummus Recipe is quick and easy to make, creamy, dreamy and tastes so fresh and flavorful! Way better than those store bought ones.

Lebanese Ful Medames

Lebanese Ful Medames also known as Foul Medames or Foul Mudamas is a popular Middle Eastern savory breakfast dish that’s made with cooked fava beans, topped with a garlic lemon dressing, and served with fresh vegetables and pita bread.

Lemon Tahini Dressing

This Lemon Tahini Dressing makes the perfect addition to any garden salad, sandwiches, falafel, and more… It is also vegan, SO easy to make and delicious! Falafel is always topped with a creamy Lemon Tahini Dressing in Lebanese cuisine.

Red Lentil Mujadara

This easy Lebanese Red Lentil Mujadara recipe, is my go-to meal when I want something that’s healthy, quick and delicious. It’s completely vegan, loaded with red lentils, onions and some rice. Oh and comes together in under 30 minutes!

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 – Vegan and Gluten-Free.

Adas b Hamod

Incredibly delicious Lebanese Lemon Lentil Soup, also known as Adas b Hamod in Arabic. It’s vegan, easy to prepare, loaded with swiss chard, carrots and potatoes; this healthy and hearty Lebanese soup is the perfect winter warmer! It is one of those soups that tastes even better the next day or the day after that!

I hope these healthy delicious Lebanese vegan dishes including: breakfasts, soups, salads, and sides dishes recipes inspire you to try something new this week!

If you try any of these vegan Lebanese recipes, be sure to let me know in the comments below and rate the 15 bean soup recipe- Maklouta included in the recipe card below, if you made it!

15 Lebanese Vegan Recipes

Yield: 6

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

These easy Lebanese vegan recipes make eating a whole food plant-based diet fun, healthy, and most importantly: delicious! Below is my maklouta recipe, find 14 more easy vegan recipes in the article above!

Ingredients

1 pound 15 bean soup mix
1 large onion- sliced into thin slices
1 medium onion- processed in food processor
1 tablespoon cumin
1/2 cup coarse bulgur
6 cups water
Salt- start with 1 teaspoon

Instructions

Rinse beans and drain. Sort any unwanted debris.
Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.
Add water ( about 6 cups) to cover the drained beans.
Place over medium high heat, bring to a boil, then partially cover, reduce heat to medium low and simmer, stirring it occasionally until the beans begin to break down, about 50 minutes.
Stir in thin slices of onions and bulgur. Simmer until bulgur is fully cooked.
Meanwhile, in your food processor, add onion and cumin and process until well blended.
Add to the the soup and cook for an additional 10 minutes.
Adjust seasoning as desired, and serve hot.
ENJOY!

Recommended Products

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

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 3373mgCarbohydrates: 55gFiber: 22gSugar: 9gProtein: 16g

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.

Makhlouta-15 Bean Soup

March 2, 2022

This 15 Bean Soup is a hearty Lebanese dish known as Makhlouta. This vegan healthy soup is made with beans and a handful of basic ingredients. It’s flavorful and filling and perfect for a cold winter dinner!

15 Bean Soup- Makhlouta Soup:

Meet my favorite Lebanese bean soup! Makhlouta or Makhloota translates to “mixed” in Arabic. This recipe uses a mix of “15 beans” but you don’t need to separately buy 15 different kinds of beans; rather, you can pick up a bag of “bean soup mix”, usually found by the dried bean section of your grocery store, the rest of the ingredients are easy staples. I bet you have most of them on hand right now.

Ingredients for Lebanese Makhlouta:

(Scroll down to recipe card, for exact measurements and a printable option.)

15 Bean Soup Mix. Look for anything called “bean soup mix.” Some bean mixes have 13 or 16. I used this bean soup mix. If your bean soup mix comes with a seasoning packet, simply discard it; this soup is already seasoned.

Cumin: Takes this soup over the top.

Onion: You will need two onions, one cut into thin slices and the other one blended in a food processor with the cumin spice.

Bulgur: Coarse bulgur wheat– number 3 or 4 is best. You can skip it, if it’s not available.

Salt: To Taste.

Water: about 6 cups.

How to Make Makhlouta Soup:

You will need to soak the beans overnight. If you forgot to soak them, not a problem. I have a quick soak method for you in the tips section below.

Rinse beans and drain. Sort any unwanted debris.
Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.

Add water to cover the drained beans.
Bring to a boil, then partially cover and simmer until the beans begin to break down.
Stir in thin sliced onions and bulgur. Simmer until bulgur is fully cooked.

Meanwhile, in your food processor, add onion and cumin and process until well blended.

Add to the the soup and cook for an additional 10 minutes.
Adjust seasoning as desired, and serve hot. ENJOY!

What Beans are in 15 Bean Soup?

Different bean bags may contain some variations of this mixture. Here is what the one I used contained:

Northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and black bean.

Tips for Making the Best Makhlouta Recipe:

Soaking beans before cooking decreases cooking time and can remove some of the complex sugars, making them more digestible. Be sure to discard the soaking liquid and use fresh water for cooking.
Soaking is optional. If beans are not soaked, add 1 cup extra liquid and cook 45-60 minutes longer (or until beans are tender).

How to Store and Reheat Lebanese Bean Soup:

To Store. Store leftover bean soup in an airtight storage container in the refrigerator for up to 5 days.
To Reheat. Rewarm soup on the stove over medium-low heat until hot. You can also reheat leftovers in the microwave until heated through.
To Freeze. Place soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

More Lebanese Soup Recipes:

Lebanese Red Lentil Soup

Lentil Soup with Pasta

Lebanese Lemon Lentil Soup

Makhlouta- Makhloota- The Best Bean Soup Recipe

Lebanese 15 Bean Soup- Makhlouta

Yield: 6

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

This 15 Bean Soup is a hearty Lebanese dish known as Makhlouta. This vegan healthy soup is made with beans and a handful of basic ingredients. It’s flavorful and filling and perfect for a cold winter dinner!

Ingredients

1 pound 15 bean soup mix
1 large onion- sliced into thin slices
1 medium onion- processed in food processor
1 tablespoon cumin
1/2 cup coarse bulgur
6 cups water
Salt- start with 1 teaspoon

Instructions

Rinse beans and drain. Sort any unwanted debris.
Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.
Add water ( about 6 cups) to cover the drained beans.
Place over medium high heat, bring to a boil, then partially cover, reduce heat to medium low and simmer, stirring it occasionally until the beans begin to break down, about 50 minutes.
Stir in thin slices of onions and bulgur. Simmer until bulgur is fully cooked.
Meanwhile, in your food processor, add onion and cumin and process until well blended.
Add to the the soup and cook for an additional 10 minutes.
Adjust seasoning as desired, and serve hot.
ENJOY!

Recommended Products

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

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 3020mgCarbohydrates: 55gFiber: 22gSugar: 9gProtein: 16g

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.

Sautéed Kale and Chickpeas

January 19, 2022

This easy Sautéed kale and Chickpeas recipe takes less than 15 minutes to make with only 5 healthy ingredients, and tastes great on its own or as a side dish!

Sautéed Kale and Chickpeas

Sautéed Kale and Chickpeas is made with five simple ingredients — super-soft fresh baby kale (or any other kale), freshly-squeezed lemon juice, lots of chickpeas, a drizzle of olive oil, and a pinch of salt. And I’m telling you, it is delicious.

So if you’re looking for a super-simple and healthy side to go with dinner tonight, pick up some fresh kale and give it a try!

I feel healthier just looking at this kale dish!

Ingredients to Make Sautéed Kale and Chickpeas:

To make this easy kale salad recipe, you will need:

Fresh kale: I love tender baby kale (which I used in this dish), but another variety, such as Lacinato kale or curly kale, will work here too. Before you cook it, wash and dry the kale and remove any tough stems. Then, tear or chop the leaves into bite-sized pieces.
Chickpeas: Cooked.
Onion: It amps up the flavor in this simple dish.
Lemon juice: Freshly-squeezed, please!
Olive oil: Good-quality extra virgin.
Salt: A good pinch of sea salt to make all flavors pop!

Find the complete recipe with measurements below.

How to Make Sautéed Kale and Chickpeas:

Heat the oil in a large skillet over medium heat. Add the onions and salt and cook juts until wilted, then add chopped kale, tossing, until the kale wilts. Add cooked chickpeas and mix well with kale. Remove from the heat, and squeeze a little lemon juice over the kale. Taste and adjust seasoning to taste.

That’s it!

How long will this sautéed kale last?

Store any leftovers in an airtight container in the fridge and they will keep in good condition for 4-5 days.

MORE VEGAN SIDE DISH RECIPES:

If you’re looking for more side salad inspiration, here are some of my faves!

Lebanese Lemon Garlic Chickpeas- Msabaha

Green Bean and Beet Salad

Loubie Bzeit- Braised Green Beans

Did you make this healthy kale recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Sautéed Kale and Chickpeas

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Sauteed kale with Chickpeas, a delicious way to cook kale. It’s flavorful and only need 5 healthy ingredients and less than 15 minutes.

Ingredients

1 lb baby kale or 1 bunch kale, lacinato or curly kale- stems removed
2 tablespoons olive oil
1 onion, diced
Lemon juice- from half a lemon
1 teaspoon sea salt
1 15 oz can chickpeas- washed and rinsed

Instructions

In a large skillet, heat the olive oil over medium heat. Add the diced onions and a pinche of salt. Sauté for 8 minutes, or until wilted but not browned.
Add Kale, mix well with onions and cook just until the kale has wilted down. About 3 minutes.
Add cooked chickpeas and mix with kale.
Remove from heat. Squeeze a little lemon juice over the kale, and toss.
Taste and adjust seasoning if needed.
Enjoy!

Recommended Products

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

All-Clad Brushed D5 Stainless Cookware Set, Pots and Pans, 5-Ply Stainless Steel, Professional Grade, 10-Piece - 8400001085

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 837mgCarbohydrates: 39gFiber: 11gSugar: 8gProtein: 12g

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.

Green Bean and Beet Salad

November 22, 2021

One of my favorite ways to enjoy green beans– in this Green Bean and Beet salad! The delicious flavors of these perfectly roasted beets and blanched green beans, topped with a zesty lemon dressing and crunchy pecans makes it the most perfect side dish anytime of the year, especially the Holiday season!

Green Bean and Beet Salad- Holiday Salad

This Green Bean and Beet salad is tender, crisp and irresistible! The light tangy lemon garlic dressing brings it all together. This salad, y’all… has to go on your Turkey Day menu this year! Not only does it make a delectable Thanksgiving salad this month, you should also go ahead and just plan on making it as a Christmas salad next month!

Green Bean and Beet Salad Ingredients:

Beets– The beets are roasted whole wrapped in a tin foil in the oven before being sliced and added to the salad. Roasting makes them tender and enhances their natural flavors. You can use canned beets to save time as well.

Fresh green beans– Trim the ends. They will only need a few minutes of cooking to become just perfect for this salad!

Nuts– Add a nice earthy and nutty flavor that compliment the beets and add a crunchy texture. Pecans, walnuts, or even almonds would be yummy. I highly recommend toasting your nuts for maximum flavor.

Lemon dressing: You can whisk this up in no time!

HOW TO BLANCH GREEN BEANS

When making green bean salad, or anytime you want your green beans stay green, blanching them is key!

What does it mean to blanch? To blanch vegetables, boil them in salted water until tender and then immediately dunk them in an ice bath to stop the cooking process. It keeps the green beans crisp and bright green. I use the same method for asparagus when making my Asparagus Salad with Lemon Dressing.

How to Make Green Bean and Beet Salad:

Start by roasting the beets:
- Preheat oven to 350°F. Wrap the each beet in foil separately and place on a baking sheet tray. Bake for 40-50 minutes or until beets are fork tender. Let cool completely before slicing.

Blanch the green beans:
- Start with a large pot of salted water, brought to a boil.
- Add the green beans and blanch for 8-10 or until tender-crisp.
- While the green beans are cooking, prep a large bowl of water with ice (this is called an ice bath). Which will help stop the cooking process and avoids overcooking the greens.
- Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.
- Let the green beans chill in the ice water for a few minutes while you prepare the dressing.
- Pat dry the beans with paper towels before assembling the salad.
Make the dressing. In a small bowl, mix crushed garlic, lemon juice, olive oil and salt. Whisking well until emulsified.
Peel and slice the roasted beets. Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices. Then cut each slice into stripes.
Assemble the salad. In a large bowl, add cooked green beans, topped with cooked beets and pecans. Drizzle with dressing and gently toss with tongs.
Serve. You can serve immediately, but I think this salad is even better after it sits for for 30 minutes in the refrigerator. The flavors all hangout and become friends:)

Tips for Roasting Beets:

Don’t peel beets before you roast. Once cooked and cooled, beets are incredibly easy to peel – their skins will slide right off! I like to slip them off under running water.
Wrap the beets in foil when you roast them. This helps them to steam and cook through, and the skins will be easier to remove.
Rub the skin to easily remove them. Don’t bother peeling the beets before roasting. Once roasted and cooled, you just need to rub them and the skins will come off easily. It they are tricky to remove, they need to be roasted for longer.
Let them cool completely before slicing. If they’re still warm when you assemble everything, they’ll wilt the greens, and the salad won’t keep well if you’re saving leftovers for day 2.

What to Serve with Green Bean and Beet Salad:

This salad goes well with so many different delicious main dishes! Here are some of our favorites!

If you make this Green Bean Salad or any other recipe on the Salt and Sweet Kitchen, Let me know how it turns out for you in the comments! I love hearing from you.

Craving more colorful, healthy salads? Here are a few more options on the blog:

Red Lentil Tabouli Salad

Fattoush Salad

Steak Salad with Balsamic Vinaigrette

Roasted Chickpea Salad with Tahini Dressing

Green Bean and Beet Salad

Yield: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Green Bean and Beet Salad- The delicious flavors of these perfectly roasted beets and blanched green beans, topped with a zesty lemon dressing and crunchy pecans! it’s the most perfect side dish anytime of the year, but especially for the Holiday season!

Ingredients

2 small beets
1 lb fresh green beans- ends trimmed
1 garlic clove- crushed
1/4 cup lemon juice
salt- to taste
3 tablespoon olive oil
4 tablespoons crushed pecans- Toasted

Instructions

Start by roasting the beets:

Preheat oven to 350°F.
Wrap the each beet in foil separately and place on a baking sheet tray.
Bake for 40-50 minutes or until beets are fork tender.
Let cool completely before slicing.

Blanch the green beans:

Start with a large pot of salted water, brought to a boil.
Add the green beans and blanch for 8-10 or until tender-crisp.
While the green beans are cooking, prep a large bowl of water with ice (this is called an ice bath). This will help stop the cooking process and avoids overcooking the greens.
Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.
Let the green beans chill in the ice water for a few minutes while you prepare the dressing.
Pat dry the beans with paper towels before assembling the salad.

Make the lemon dressing:

In a small bowl, mix crushed garlic, lemon juice, olive oil and salt. Whisking well until emulsified.

Peel and cut the roasted beets:

Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices. Then cut each slice into stripes.

Assemble the salad:

In a large bowl, add cooked green beans, topped with cooked beets and pecans.
Drizzle the salad with the dressing and gently toss it with tongs.
You can serve immediately, but I think this salad is even better after it sits for for 30 minutes in the refrigerator.
Enjoy, everyone!

Recommended Products

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

Quinoa Hummus Bowl

November 2, 2021

This Quinoa Hummus Bowl combines quinoa, chickpeas, spinach, cucumbers, tomatoes, Lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal. High protein, healthy, vegan, flavorful & great for meal prep too!

Quinoa Hummus Bowl

Healthy and delicious this Quinoa Hummus Bowl recipe checks all the boxes and will keep you full all day long. A light but filling and healthy Mediterranean Bowl that you can enjoy for a nutritious lunch or as a side dish at any meal. This recipe makes 4 Mediterranean bowls.

The best part is that it is easy to make and can be tailored to fit your own personal tastes. Give this Quinoa Hummus Bowl a try today and let me know what you think!

What You Need to Make Quinoa Hummus Bowl:

(Scroll all the way down to recipe card, for exact measurements)

Chickpeas: Here I’ve used canned chickpeas but feel free to cook from scratch. You will need one can to make your hummus and another can, to sprinkle extra heartiness onto this salad.

Quinoa: Uncooked quinoa – rinsed under cold water. You can also just buy it precooked.

Greens: I love using baby spinach and romaine lettuce for this salad, but any of your favorite salad greens will work well too.

Fresh Veggies: I just slice some tomatoes and Persian cucumbers into bite size pieces, but feel free to add in any extra veggies that you are craving or have on hand.

Red onions: Red onions are more mild than white and make a great addition to salads.

Olives: Olives for salt and fat – It compliments the other ingredients really well.

Hummus: Here you will find my post on how to make homemade hummus, but feel free to buy it premade.

HOW TO MAKE MEDITERANEAN QUINOA HUMMUS BOWL:

To make this Mediterranean Bowl recipe, simply…

1. Cook the Quinoa:

If you are using the prepacked cooked quinoa then there won’t be any need to cook the quinoa so you will move on to making the homemade hummus.

How to Cook the Quinoa:

Add quinoa, salt, and cold water to a saucepan.
Bring to a boil. Reduce heat to low, cover, and allow to simmer for 12-15 minutes, until all the water is gone. Remove from heat and let it sit covered for 5 minutes.
Fluff the quinoa with a fork. Allow it to cool while you make the hummus and prep the veggies.

2. Make the Hummus:

Add the chickpeas, lemon juice, garlic, a bit of water and tahini paste to a blender and blend until creamy. Add the other ingredients and blend until smooth. Check out my full recipe on the blog on how to make the homemade hummus for more details and tips.

3. Prep the Veggies:

Chop the lettuce, tomatoes and cucumbers into bite size pieces.

4. Assemble the these Mediterranean Bowls:

This recipe will make 4 bowls. Divide the ingredients among 4 bowls, start by adding quinoa then add cucumbers, tomatoes, spinach a dollop of hummus and top with chickpeas, onions, olives and a drizzle of olive oil over the hummus.

5. Serve. Enjoy right away while it’s nice and fresh!

Why you’ll love these Quinoa Hummus Bowls:

Bursting with flavor. These hummus veggies bowls are full of flavor.
Healthy and filling. This protein bowl is packed with nutrients to keep you full and satisfied.
Easy to make. This dish is simple to make and can be easily tailored to fit your own personal tastes.
Perfect for meal prep. This recipe is perfect for meal prep! Simply make it ahead of time and enjoy it all week long.
Vegan: Prefect for a meatless Monday dinner idea.

Possible Variations for Mediterranean Quinoa Hummus Bowl:

There are so many ways that you can customize this veggies protein bowl. Here are a few ideas:

Add a protein: Cooked chicken, salmon or tofu would all be great added to this salad.
Add Falafel: especially those Air-fried ones! YUMMY!
Add extra fresh veggies: Such as bell pepper or arugula
Add extra jarred veggies: Such as artichoke hearts or sun-dried tomatoes.
Add nuts: Pine nuts, pepitas, almonds or whatever sounds good.
Use different beans: If chickpeas aren’t your jam, feel free to add in white beans instead.

Can you make Quinoa Hummus Bowl ahead of time?

You can make the hummus up to a week before and keep it covered in the fridge. You can also freeze the hummus for up to 3 months. Cooked quinoa will keep for up to a week too. The veggies are best cut and prepared when you are ready to serve so that everything is fresh.

MAKING THIS PROTIEN BOWL?

Please take a moment and leave me some feedback in the comments below if you make this hummus bowl and like it. If you snap a picture of this recipe please share it with me on social media and tag me so I can share your remake.

More Vegetarian Mediterranean Dishes:

If you’ve tried this Mediterranean Quinoa Hummus Bowl 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!

Quinoa Hummus Bowl

Yield: 4

Prep Time: 15 minutes

Total Time: 15 minutes

This Quinoa Hummus Bowl combine quinoa, chickpeas, spinach, cucumbers, tomatoes, Lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal. High protein, healthy, vegan, flavorful & great for meal prep too!

Ingredients

For the Hummus

15 ounce can chickpeas
3 tablespoons lemon juice
2 tablespoons tahini
2 garlic cloves
½ teaspoon salt
Few tablespoons water- cold

For Assembly

2 cups baby spinach
½ red onion- sliced
2 mini cucumbers- sliced
2 tomatoes- cut into bite size chunks or cherry tomatoes
1 cup cooked chickpeas
½ cup olives- pitted
Extra virgin olive oil for serving
1 cup Romain lettuce- chopped

For Quinoa

1 cup uncooked quinoa- rinsed under cold water
1 1/2 cups water
pinch of salt

Instructions

Cook the Quinoa:

Add washed and drained quinoa, salt, and cold water to a saucepan.
Bring to a boil. Reduce heat to low, cover, and allow to simmer for 12-15 minutes, until all the water is gone. Remove from heat and let it sit covered for 5 minutes.
Fluff the quinoa with a fork. Allow it to cool while you make the hummus and prep the veggies.

Make your Hummus:

Add the chickpeas, lemon juice, garlic, a bit of water and tahini paste to a blender and blend until creamy.

Prep your Veggies:

I usually prep the veggies, while the quinoa is cooking. Shop the lettuce, tomatoes and cucumbers into bite size pieces.

Assemble the Bowls:

This recipe will make 4 bowls. Divide the ingredients among 4 bowls, start by adding quinoa, cucumbers, tomatoes, spinach, lettuce, a dollop of hummus (and spread the hummus with the back of a spoon to create swirls) and top with onions, olives and a drizzle of olive oil over the hummus.

Serve. Enjoy right away while it’s nice and fresh!

Recommended Products

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

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 495Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 717mgCarbohydrates: 72gFiber: 16gSugar: 9gProtein: 20g

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.

Vegan Pumpkin Kibbeh Balls

October 27, 2021

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!

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.

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.

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.

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.

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.

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.

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

Vegan Pumpkin Kibbeh Balls

Yield: 25 balls

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:

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.
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 it well until everything is blended together.
Place in fridge and let it chill for at least half an hour before assembling kibbeh balls.

Prepare the Kibbeh Filling:

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.

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 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.
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.
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)

Fry the Pumpkin Kibbeh

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 8-10 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.
Enjoy!

Loubie Bzeit- Braised Green Beans

October 3, 2021

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 tomato sauce until tender.

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

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.

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.

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 Kabob, Chicken Tawook, Lebanese 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

Loubie Bzeit

Yield: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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.

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

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.
Add garlic, mix and cook for additional 2 minutes.
Stir in green beans, and 1/2 cup of water, cover the pot and sauté for 20 minutes.
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.
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!

Healthy Peanut Butter Cups

March 10, 2021

homemade peanut butter cups that are healthy and delicious.

Sfouf- Lebanese Cake

February 1, 2021

This vibrant yellow Lebanese turmeric cake- sfouf is easy to make. It is also egg- free, butter- free and made in one bowl! Sfouf cake has a subtle earthy flavor and tastes as good as it looks.

Turmeric Cake- Sfouf

People have given sfouf many pronunciations; Lebanese cake, turmeric cake, sfuf, semolina cake or yellow cake, but all these names do not do it justice! You will love this golden cake, it’s also a great way to get more healthy turmeric into your diet.

This delicious Lebanese sfuf or Sfouf recipe is so easy to make, colorful, and absolutely delicious, too. It is a no mixer required recipe that uses a handful of accessible ingredients and gives you the perfect tea cake.

If you’ve found yourself with a bunch of turmeric and wondering what to do with it, why not make this Lebanese Sfouf cake?

SFOUF INGREDINESTS:

You can find the full printable recipe including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this turmeric cake recipe perfect every time.

Turmeric: The turmeric not only adds the beautiful color, but also a subtle earthy taste.

Semolina flour: This is a coarse purified wheat that’s usually used to make pasta.

Baking spray: To avoid the cake from sticking to the baking dish. Some spread about 1 tablespoon of tahini paste to the bottom of the pan instead. I personally do not like the taste of Tahini paste in this recipe so I avoid it, but you can also give that a try!

All purpose flour. Half a cup.

Sugar.

Vegetable oil.

Baking powder.

Milk. Plant based milk, or water works if your following a vegan diet. I start with one cup, and add a little more if needed.

How to Make Sfouf – Lebanese Turmeric Cake Recipe:

(Full recipe with quantities in recipe card below)

Whisk dry ingredients together.
Add in wet ingredients and whisk some until well combined.

Pour into a baking pan and top with nuts.

Bake.
Let cool completely.
Make yourself a cup of coffee or tea and, cut into squares like I did or diamond shape pieces and dig in this beautifully colored simple turmeric cake. You’ll love how delicious and light this Lebanese cake is and how easy and simple to make!

Frequently asked Questions:

Can you make sfouf without semolina? I personally have never tried Sfouf without semolina, you probably would not get the same nutty texture. I’d be happy to know how it turns out if you decide to try!
Where do I find semolina flour? You can find it at any Middle Eastern market, Amazon, supermarkets, Walmart or target.
Can you make vegan sfouf? YES! since this Lebanese cake is egg-free and butter-free, it is easy to make it vegan. Simply use any plant-based milk or just plain water will do the job as well.
Can I leave out the turmeric? Yes! it won’t be sfouf anymore though 🙂 But try it before you knock it, you’ll barely taste the turmeric and the color is gorgeous (plus turmeric is so good for you!)
How to serve this Lebanese turmeric cake? Have it either warm or at room temperature, both are delicious. Definitely have a cup of tea or coffee on the side, or milk for the kids!
How long this Lebanese turmeric cake recipe Keep? Up to five days tightly wrapped or stored in a air tight container at room temperature.
Sfouf Calories: 130 calories per bar!

More Lebanese Desserts:

Knafeh

Baklava

Milk Pudding- Mahalabia

Coconut Date Bars

Date Roll Cookies

Namoura- Lebanese Semolina Cake

If you like this easy Lebanese turmeric cake- Sfouf 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 #thesaltandsweetkitchen on my Instagram page!

How to Make Lebanese Sfuf

Sfouf- Lebanese Cake

Yield: 16 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Sfouf- Lebanese Turmeric Cake. A delicious egg free, butter free cake that is made with simple ingredients.

Ingredients

1 ½ cup fine semolina
½ cup all-purpose flour
1 cup sugar
1 tablespoon ground turmeric
1 ½ teaspoons baking powder
½ cup canola oil or other neutral oil
1 cup of milk or water
Baking spray to grease the pan
Handful of pine nuts or almonds- for garnishing

Instructions

Preheat the oven to 375ºF and grease a 9×9" baking pan with baking oil.
In a large bowl, add the flour, fine semolina, sugar, baking powder and turmeric and mix well using a whisk.
Add the oil and milk and whisk well until fully combined. If after mixing the batter is too thick, you can add few more spoons of milk gradually.
Pour the mixture into the prepared baking dish and top with the pine nuts, almonds or both combined.
Bake for 30-35 minutes or until the pine nuts are golden, mine was done at exactly 30 minutes.
Let cook completely before cutting into squares.
Serve with cup of tea and enjoy!

Notes

Storage: Store any leftovers in an airtight container. They will last about 7 days at room temperature or about 10 days in the fridge.

Recommended Products

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

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 48mgCarbohydrates: 28gFiber: 1gSugar: 13gProtein: 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.

Lebanese Moussaka- Eggplant Chickpea Stew

January 25, 2021

If you’re looking for a quick Mediterranean eggplant recipe, this is the right place for you! Lebanese Moussaka is a simple delicious eggplant and chickpea stew that is infused with Middle Eastern flavors. This flavorful Lebanese Moussaka is vegan, easy to make, Gluten free, and perfect for the whole family!

Lebanese Moussaka is made with eggplants, chickpeas, onions, garlic, tomatoes and tomato paste. It’s luscious and hearty yet totally plant-based and vegan. It can be made ahead, as leftovers get even more flavorful as the flavors have time to meld.

What is Lebanese Moussaka or Maghmour?

Lebanese Moussaka is a popular Middle Eastern eggplant chickpea stew, also known as Maghmour, Msakaa, Msaka, Musakaa, M’saka or Moussaka Batinjan; Batinjan translates to eggplant in Arabic.

Lebanese Moussaka is different from the the Greek layered casserole type of dish. Mediterranean Moussaka starts with eggplant that’s cubed and cooked until golden brown. While that’s happening, onion and garlic are sautéed and then stewed in a delicious rich tomato sauce before cooked chickpeas and eggplants are added. This Lebanese eggplant stew is an easy protein packed meat- free meal that is great for meal prep.

Lebanese Moussaka Batinjan Ingredients:

This eggplant Moussaka require a few ingredients, including:

Eggplant: Air fried, baked or deep fried.

Cooked chickpeas: You will need about 3 cups of cooked chickpeas.

Onion: Sliced into wedges.

Garlic: Sliced into circles.

Extra virgin olive oil

Fresh tomatoes: I like to blend ripe tomatoes using a food processor, but you can also finely dice the tomatoes.

Tomato paste- thinned with water

Salt

Eggplant in Lebanese Moussaka:

In the authentic version of this vegetarian chickpea and eggplant moussaka recipe, eggplant is usually deep fried. In this recipe, I used my air fryer to cook the eggplants. So, if you are looking for a healthier moussaka version, I suggest air frying or baking the eggplants. They will taste just the same, if not even better! Check out the section below for roasted eggplant tips.

Air Fryer Eggplant for Lebanese Moussaka:

Preheat air fryer to 400 F°.
Peel the eggplant skin off in stripes, don’t remove the skin entirely and cut into bite size cubes.

Place in air fryer basket in a single layer (you might need to cook in batches). Cook for 15-20 minutes, shaking every 5 minutes to make sure they cook evenly.

How to Cook Eggplant in the Oven:

If you don’t own an air fryer, you can roast the eggplant cubes instead.

Preheat the oven to 425ºF.
Arrange eggplant cubes in a single layer on a greased parchment paper lined baking sheet. Sprinkle the eggplant cubes with a pinch of salt.
Drizzle about 2 tablespoons of olive oil over the eggplant. Toss to make sure that the eggplant is coated completely.
Bake the eggplant until just fork tender, about 25 minutes.

Tips to Making the Best Lebanese Moussaka Recipe:

Authentically, the eggplant is usually deep fried in this recipe, which you can certainly do! I think that air frying the eggplant is just as good, without all the extra fats.
Instead of canned chickpeas, you can cook your own dry chickpeas. Just remember to soak them overnight, then boil until they’re just soft and tender.
You can use canned tomato sauce instead of fresh tomatoes.

How to Serve this Eggplant Middle Eastern Dish:

Serve Lebanese Moussaka with pita bread! Moussaka translates to cold in Arabic and is typically served cold or at room temperature by scooping it with bite size pieces of pita bread. We enjoy it, cold, warm and hot. It would make the perfect dish for slow weekend dinners, or you could make it ahead of time to enjoy throughout the week!

Eggplant is one versatile ingredient that you can use in many delicious ways. I have a few other Mediterranean eggplant recipes on the blog, Vegetarian Eggplant Chickpea Fatteh, Baba Ganoush- Eggplant Dip and Sheikh el Mahshi- Stuffed Eggplant.

Hope you enjoy this decadent, Lebanese stew with Eggplant and Chickpeas! It’s healthy, vegan, and bursting with Middle Eastern flavors. If you try it, leave a comment, rate it, and don’t forget to tag a photo #thesaltandsweetkitchen on Instagram so I repost to my stories.

How to Make Lebanese Moussaka Stew

Lebanese Moussaka- Eggplant chickpea Stew

Yield: 6

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Lebanese Moussaka is a delicious vegan eggplant and chickpea stew cooked in rich tomato sauce.

Ingredients

2 medium Eggplants- pealed and cut into cubes
2 15 oz chickpeas cans- rinsed and drained
3 tablespoons extra virgin olive oil
1 Large Onion, sliced in thin wedges
5 Garlic cloves, cut into rounds
1 teaspoon salt
2 ripe tomato (blended or finely diced)
1 tablespoon Tomato Paste
1.5 cups Water

Instructions

Prepare the Eggplant for Air Frying:

Pre heat air fryer temperature to 400 F° and grease basket with cooking spray.
Peel the eggplant skin off in stripes, don't remove the skin entirely.
Cut into 2 inches cubes.
Add 1 tablespoon of extra virgin olive oil and a pinch of salt and mix lightly to coat.
Cook for 15-20 minutes, shaking every 5 minutes to make sure they cook evenly.
Set aside.

Prepare Eggplant Moussaka:

In a medium size pot over medium heat, heat olive oil, then add onion, garlic and salt. Cook until wilted but not browned- about 8 minutes.
In small bowl, mix water and tomato paste until well combined.
Pour over the onion and garlic mixture, then add the diced tomatoes and mix well. Bring to a boil.
Add chickpeas and eggplant, lower heat to medium low, cover the pot and simmer for 10-15 minutes.
Transfer to a serving plate.
Garnish with fresh parsley if you'd like.
Serve hot, cold or at room temperature and enjoy!

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 372mgCarbohydrates: 60gFiber: 16gSugar: 15gProtein: 15g

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.

Vegetarian Lebanese Stuffed Zucchini

January 19, 2021

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 plant based recipes, you will love these vegetarian Lebanese Stuffed zucchini.

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 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.

Lebanese Vegan 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.

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 Vegan Stuffed Zucchini- Lebanese kousa:

Vegetarian Lebanese Stuffed Zucchini

Yield: 12 zucchini

Prep Time: 40 minutes

Cook Time: 1 hour

Total Time: 1 hour 40 minutes

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!

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:

Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much skin.
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:

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.
Repeat the stuffing for the rest of the hollowed zucchini.

Cook the stuffed zucchini:

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.
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.
Serve hot or at room temperature and enjoy!

Lebanese Lemon Garlic Chickpeas- Msabaha

January 5, 2021

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

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.

What you’ll Need for this Lebanese Musabaha Recipe:

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

Is Msabaha (Musabaha) a Make-Ahead 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.

More Vegetarian Lebanese Recipes:

Lebanese Chickpea Fatteh

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 Msabaha Hummus:

Lebanese Lemon Garlic Chickpeas- Msabaha

Yield: 3-4

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

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!

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

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

Lebanese Red Lentil Soup- Yellow Lentil Soup

December 18, 2020

This easy Lebanese Red Lentil Soup recipe, also known as yellow lentil soup is a must try if you’re looking for a flavorful soup, that’s vegan and protein rich. It’s healthy, hearty and makes for a perfect holiday or weeknight rush dinner. Ready is less than 30 minutes!

Lebanese Red Lentil Soup

If you ever thought lentils were boring, this one pot Lebanese red lentil soup recipe with cumin, black pepper, short grain rice, shredded carrots and onions will prove you wrong!

This soup is comforting, easy to make, and ready in just 30 minutes.

You can’t ask for much more in life 😉

Red Lentils/ Yellow Lentils:

Lentils is a staple in Lebanese cuisine. I love cooking anything with lentils, especially red or yellow lentils (they both work the same in this recipe) because they cook in about 20 minutes and taste great! They also tend to get a little soft after cooking, making them perfect in soups.

How to Make Yellow Lentil Soup:

Ingredients:

This simple soup recipe requires only a handful of ingredients:

(Scroll down for full recipe with exact measurements and a printable option.)

Extra Virgin olive oil
Red lentils
Short grain rice
Carrots- Shredded
Onion- finely chopped
Ground cumin
Ground black pepper
Salt- to taste
Water

Steps by Step:

In a medium-sized soup pot set over medium heat add olive oil.
Once the oil is hot add in the diced onion, salt, cumin, black pepper and sauté just until soft.
Add red lentils, mix well and sauté for another minute or so.
Pour in about 4-5 cups of water, and bring mixture to a boil.
Turn down the heat to medium low, add shredded carrots and rice and stir everything together.
Pop a lid on the pot, and simmer for about 20 minutes or until the rice and lentils are soft.
Taste and adjust seasonings if needed.
Serve with your favorite toast and enjoy!

Here’s why you’ll love this Vegan Lebanese Yellow Lentil Soup:

Perfect weeknight dinner!

Quick and easy to make

Vegan and plant- based

Flavorful

Comforting

So delicious

Possible Variations:

Make it with yellow, green or brown lentils. Just keep in mind that you will need to adjust the cooking time since different varieties of lentils cook in different amounts of time.
Add extra veggies that won’t take time to cook, such as spinach and Swiss chard.
You can use medium grain rice if short grain rice is not available.
I have seen some people also add 1 small head of potato to this soup. If you do, cut into small pieces so they cook easily.

How can I store this Lebanese Red lentil Soup?

If you have any lentil soup leftovers, just pop it in the fridge in an airtight container once it has cooled, it will keep for up to 5 days. If the soup seems very thick after being in the fridge overnight you can thin it out with a little bit of water before re heating.

This soup is also freezer friendly; store in an airtight, freezer-safe container for up to 3 months. Defrost in the fridge overnight then reheat on the stovetop or in the microwave and add water to thin it out if needed.

Do you love this Lebanese lentil soup? Why not try a few of my other Lebanese lentil recipes!

Lentil Soup with Pasta

Red Lentil Mujadara

Mujadara

Red Lentil Tabouli Salad

Lebanese Lentil soup with vegetables

Spinach Lentil Soup with Lemon

If you make this Lebanese red lentil soup 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 Style Red Lentil Soup- Lebanese Yellow Lentils Soup

Lebanese Red Lentil Soup

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Lebanese Red Lentil Soup is a healthy, hearty, vegan meal in a bowl. Perfect for busy weeknight meal!

Ingredients

1 tablespoon olive oil
1 cup red lentils
1/4 cup short grain rice
1 cup shredded carrots- about 2 medium carrots
1 medium onion- finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon salt- more to tatse
Water- about 4-5 cups

Instructions

In a medium-sized soup pot set over medium heat add olive oil.
Once the oil is hot add in the diced onion, salt, cumin, black pepper and sauté just until soft.
Add red lentils, mix well and sauté for another minute or so.
Pour in about 4-5 cups of water, and bring mixture to a boil.
Turn down the heat to medium low, add shredded carrots and rice and stir everything together.
Pop a lid on the pot, and simmer for about 20 minutes or until the rice and lentils are soft.
Taste and adjust seasonings if needed.
Serve with your favorite toast and enjoy!

Lebanese Baba Ganoush

Simple Ingredients:

Baba Ghanoush is made with five simple ingredients.

Eggplant:

Garlic

Lemon juice

How to Make Lebanese Baba Ganoush- Baba Ghanouj:

You’ll want the final result to be a smooth dip, that still retains some of the eggplant’s chunky texture. If you want a super smooth, hummus like consistency, then use a food processor to blend the grilled eggplants and the rest of the ingredients.

Tips:

How long does Lebanese Baba Ganoush last in the fridge?

More Lebanese Dips? Here are some!

The Best Lebanese Baba Ganoush Recipe

Ingredients

Instructions

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A delicious, crunchy Lebanese Cabbage Salad, also known as Malfouf Salad in Arabic. Think of it as the Lebanese Coleslaw– minus the mayo dressing.

Malfouf Cabbage Salad

How to Make Lebanese Cabbage Salad

Middle Eastern Coleslaw Ingredients:

Cabbage. I used a blend of both green and red cabbage for color (you’ll need about ½ of a small head of each), but if you prefer not to have extra, you can use just 1 small head of red or green, instead of both.

Dried Mint. or fresh.

Lemon Garlic Dressing. It takes just minutes to stir together; it combines, lemon juice, garlic, salt and olive oil.

Got those? Great. Then we’re ready to make Malfouf salad.

How to Make Malfouf Salad:

How to Thinly Slice Cabbage for Salad

How to Customize this Lebanese Cabbage Salad

Make Ahead and Storage Tips

What to Serve with Lebanese Red Cabbage Salad

I hope you love this delicious and simple Mediterranean Cabbage Salad – be sure to give it a review below! Also don’t forget to follow The Salt and Sweet Kitchen on Instagram, Facebook and Pinterest.

Ingredients

Instructions

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These easy 15 Lebanese vegan recipes make eating a plant-based diet fun, healthy, and most importantly: delicious!

Vegan Lebanese Recipes

And now…our best easy Lebanese vegan recipes!

I hope these healthy delicious Lebanese vegan dishes including: breakfasts, soups, salads, and sides dishes recipes inspire you to try something new this week!

Ingredients

Instructions

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This 15 Bean Soup is a hearty Lebanese dish known as Makhlouta. This vegan healthy soup is made with beans and a handful of basic ingredients. It’s flavorful and filling and perfect for a cold winter dinner!

15 Bean Soup- Makhlouta Soup:

Ingredients for Lebanese Makhlouta:

15 Bean Soup Mix. Look for anything called “bean soup mix.” Some bean mixes have 13 or 16. I used this bean soup mix. If your bean soup mix comes with a seasoning packet, simply discard it; this soup is already seasoned.

Cumin: Takes this soup over the top.

Onion: You will need two onions, one cut into thin slices and the other one blended in a food processor with the cumin spice.

Bulgur: Coarse bulgur wheat– number 3 or 4 is best. You can skip it, if it’s not available.

Salt: To Taste.

Water: about 6 cups.

How to Make Makhlouta Soup:

What Beans are in 15 Bean Soup?

Tips for Making the Best Makhlouta Recipe:

How to Store and Reheat Lebanese Bean Soup:

More Lebanese Soup Recipes:

Makhlouta- Makhloota- The Best Bean Soup Recipe

Ingredients

Instructions

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This easy Sautéed kale and Chickpeas recipe takes less than 15 minutes to make with only 5 healthy ingredients, and tastes great on its own or as a side dish!

Sautéed Kale and Chickpeas

Ingredients to Make Sautéed Kale and Chickpeas:

How to Make Sautéed Kale and Chickpeas:

How long will this sautéed kale last?

MORE VEGAN SIDE DISH RECIPES:

Did you make this healthy kale recipe?

Ingredients

Instructions

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Green Bean and Beet Salad- Holiday Salad

Green Bean and Beet Salad Ingredients:

HOW TO BLANCH GREEN BEANS