Air Fryer Zucchini Fries

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

zucchini fries air fryer

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

What you Need to Make Air Fried Zucchini Fries:

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

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

Tips For Making Crispy Zucchini and Summer Squash Fries

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

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

How to Serve Zucchini Fries:

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

More Air Fryer Recipes You’ll Love!

Air Fryer Chicken Cutlets

Air Fried Okra

Air-Fried French Fries

Air-Fried Zucchini Chips

Air-Fried Falafel

Air-Fried Asparagus

parmesan zucchini fries air fryer

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

Yield: 4

Air Fryer Zucchini Fries

Air fryer zucchini fries- healthy air fryer snacks.

Crispy. low carb air fryer zucchini fries.

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

Ingredients

Instructions

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

If you are looking for vegan eggplant recipes, you will love this Lebanese chickpea stew with eggplant.

Lebanese Moussaka- Eggplant chickpea Stew

If you’re looking for a quick vegan eggplant recipe, this is the right place for you! Lebanese Moussaka is easy to make, healthy, and perfect for the whole family!

If you are looking for vegan eggplant recipes, you will love this Lebanese chickpea stew with eggplant.

What is Lebanese Moussaka Eggpnat?

Lebanese Moussaka is a popular Middle Eastern eggplant chickpea stew, also known as Msakaa, Musakaa or Moussaka Batinjan; Batinjan translates to eggplant in Arabic. Lebanese Moussaka is made with cooked chickpeas and baked or fried eggplants stewed in a delicious rich tomato sauce and served hot or cold. It’s an easy protein packed meat- free meal that is great for meal prep.  

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 the section below for roasted eggplant tips. 

What you Need to Make this Lebanese Moussaka Eggplant Recipe: 

This eggplant Moussaka require a few ingredients, including:

  • Eggplant: Air fried or baked

  • Canned chickpeas: You will need about 3 cups of cooked chickpeas. 

  • Onion

  • Garlic

  • 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

  • Salt

If you are looking for Lebanese eggplant recipes, you will love this Lebanese eggplant stew.

Air Fryer Eggplant for Lebanese Moussaka: 

  1. Peel the eggplant skin off in stripes, don’t remove the skin entirely.

  • Cut into 2 inches cubes.

  • Add 1 table spoon of extra virgin olive oil and a pinch of salt and mix lightly to coat. Set air fryer temperature to 400 F°.
  • Cook for 20 minutes, shaking every 5 minutes to make sure they cook evenly
  • Set aside.

How to Make Roasted Eggplant: 

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. 

Eggplant is one versatile ingredient that you can use in many delicious ways. I have a couple of recipes that use eggplant on the blog, Vegetarian Eggplant Chickpea Fatteh and Baba Ganoush- Eggplant Dip.  

 Lebanese moussaka eggplants/ maghmour

How to Make Lebanese Moussaka Stew: 

Yield: 6

Lebanese Moussaka- Eggplant chickpea Stew

If you are looking for vegan eggplant recipes, you will love this Lebanese chickpea stew with eggplant.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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:

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

Prepare Eggplant Moussaka:

  1. In a medium size pot over medium heat, heat olive and add onion and 1 teaspoon salt, cook until wilted but not browned- about 8-10 minutes.
  2. Then add garlic and cook for additional 2 minutes more minutes.
  3. Add water, tomato paste, fresh tomatoes, mix well and bring to a boil.
  4. Add chickpeas and eggplant, lower heat to medium low and simmer for 15 minutes. 
  5. Transfer to a serving plate.
  6. Garnish with fresh herbs if you'd like.
  7. Serve hot, cold or at room temperature and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 382Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 372mgCarbohydrates: 61gFiber: 17gSugar: 15gProtein: 15g

If you’ve tried this Lebanese Mousskaa 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.

Vegetarian Lebanese Stuffed Zucchini

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

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

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

What is Lebanese Zucchini? 

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

What you Need to Make Vegetarian Lebanese Stuffed Zucchini: 

  • Lebanese zucchini

  • Short grain rice

  • Lemon juice

  • Tomatoes

  • Parsley 

  • Fresh mint

  • Onion

  • Salt

  • Olive oil

 

Lebanese stuffed zucchini with rolled grape leaves stuffing.

Lebanese Stuffed Zucchini Vegetarian Style:

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

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

Lebanese Stuffed Zucchini for Meal Prep:

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

Kousa mahshi stuffed zucchini

More Vegetarian Lebanese Recipes: 

Lebanese Lemon Garlic Chickpeas- Msabaha

Lebanese Red Lentil Soup

Lebanese Ful (Fava Beans)

Chickpea Fatteh- Fattet Hummus

Vegetarian Eggplant Chickpea Fatteh 

Homemade Hummus Recipe

How To Make Vegetarian Stuffed Zucchini

Yield: 12 zucchini

Vegetarian Lebanese Stuffed Zucchini

Stuffed zucchini vegetarian Lebanese

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

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

Ingredients

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

Instructions

MAKE THE STUFFING:

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

Core the zucchini:

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

Stuff the Zucchini:

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


Cook the stuffed zucchini:

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

Recommended Products

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

Nutrition Information:

Yield:

12

Serving Size:

1

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

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

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

 
masabaha, balila, masabaha recipe

Lebanese Lemon Garlic Chickpeas- Msabaha

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

msabaha recipe or Balila recipe chickpeas.

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

What is Msabaha?

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

Vegan salad- Vegan Lemon Garlic Salad.

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

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

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

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

msabaha- musabaha- msabahha- Balila recipe.

More Vegetarian Lebanese Recipes:

Lebanese Chickpea Fatteh

Hummus Recipe

Air-Fried Falafel

Chickpea Salad

Mujadara

Lebanese Red Lentil Soup

Red Lentil Mujadara

Vegetarian Lebanese Stuffed Zucchini 

How to Make Lemon Garlic Chickpeas-Lebanese Msabaha:

Yield: 3-4

Lebanese Lemon Garlic Chickpeas- Msabaha

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

Ingredients

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

Instructions

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

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

 

fatteh Lebanese

Chickpea Fatteh- Fattet Hummus

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

Chickpea fatteh recipe or fattet hummus.

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

What is Fatteh?

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

Chickpeas in Fattet Hummus:

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

How to Make Lebanese Fattet Hummus Recipe:

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

pita bread

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

fattet hummus recipe

Lebanese yogurt sauce for fatteh

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

slivered almonds

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

toasted pita bread

  • Add a layer of chickpeas.

chickpea recipes

  • Top with a layer of the garlic yogurt sauce.

vegetarian fatteh

  • Add the fried slivered almonds.

fatteh recipe

  • Garnish with parsley if you’d like.

Chickpea fatteh recipe/ Lebanese fattet hummus

  • Serve immediately and enjoy!

How to Serve Chickpea Fatteh:

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

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

More Lebanese Recipes:

Lebanese Chicken Shawarma

Lebanese Red Lentil Soup

Lebanese Ful (Fava Beans)

Lebanese Chicken and Rice

Yield: 2

Chickpea Fatteh- Fattet Hummus

fatteh Lebanese

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

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

Ingredients

Instructions

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

Nutrition Information:

Yield:

2

Serving Size:

1

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

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

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

Lebanese red lentil soup- vegan soup

Lebanese Red Lentil Soup

This Lebanese Red Lentil soup is the perfect easy holiday or weeknight rush dinner. It can be whipped together in 3o minutes! This soup is healthy, hearty and vegan!

A healthy, hearty and vegan Lebanese lentil soup, with red lentils, carrots, rice, cumin and black pepper.

Red Lentils:

Lentils is a staple in Lebanese cuisine. I love cooking anything with lentils, especially red lentils because they cook in about 20 minutes and taste great! They also tend to get a little mushy after cooking, making them perfect in soups. 

Lebanese Red Lentil Soup

If you ever thought lentils were boring, this one pot Lebanese red lentil soup 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 😉

How to Make Lebanese Red Lentil Soup with Rice and Carrots: 

  • In a medium-sized soup pot set over medium heat add olive oil.
  • Once the oil is hot, add in the diced onion, salt, ground cumin, ground black pepper and sauté just until soft.
  • Add red lentil, mix well and sauté for another minute or so.
  • Pour in 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 25-30 minutes or until the carrots and lentils are soft.
  • Taste and adjust seasonings if needed. 
  • Serve it with your favorite toast and enjoy!

How can I store this 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 4 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.

Can I freeze this soup?

Yes! Also 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 red lentil soup?

Why not try a few of my other lentil recipes!

Lentil Soup with Pasta

Red Lentil Mujadara

Mujadara 

Red Lentil Tabouli Salad

Lebanese Lentil soup with vegetables

Spinach Lentil Soup with Lemon

Yield: 4

Lebanese Red Lentil Soup

Lebanese red lentil soup- vegan soup

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

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 cup red lentils 
  • 1/2 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 8 cups

Instructions

  1. In a medium-sized soup pot set over medium heat add olive oil.
  2. Once the oil is hot add in the diced onion, salt, cumin, black pepper and sauté just until soft.
  3. Add red lentils, mix well and sauté for another minute or so.
  4. Pour in about 8 cups of water, and bring mixture to a boil. 
  5. Turn down the heat to medium low, add shredded carrots and rice and stir everything together. 
  6. Pop a lid on the pot, and simmer for about 25-30 minutes or until the carrots and lentils are soft.
  7. Taste and adjust seasonings if needed. 
  8. Serve with your favorite toast and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 144Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 681mgCarbohydrates: 23gFiber: 6gSugar: 4gProtein: 6g

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

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

 
labneh flatbread- Labneh dip- Strained yogurt

Labneh Flatbread

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

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

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

What is Labneh?

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

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

TO MAKE THIS LABNEH FLATBREAD YOU WILL NEED:

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

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

HOW TO MAKE LABNEH FLATBREAD:

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

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

More Flatbread Recipes:

Mozzarella Tomato Basil Flatbread

Zaatar Manaqish

Cheese Manakish

Lahm bi Ajeen- Lebanese Meat Pies

Yield: 2

Labneh Flatbread

labneh flatbread- Labneh dip- Strained yogurt

A quick and easy vegetarian labneh flatbread recipe.

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

Ingredients

Instructions

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

 

Lebanese lentil soup with pasta

Lentil Soup with Pasta

Hearty and healthy, this Lentil Soup with Pasta Recipe is loaded with flavor. Lentil soup is a nourishing, meatless meal that you can get ready in less than an hour!

If you are looking for vegan lentil recipes, you will love this easy lentil soup with pasta.

Lentils are a pantry stable in my house, from soups to salads or main dishes, along with this Lentil Soup with Pasta, here are some other favorite Lebanese/ Middle Eastern inspired recipes to cook with lentils; Red Lentil MujadaMujadaraRed Lentil Tabouli SaladSpinach Lentil Soup with Lemon, Lebanese Red Lentil Soup and Lebanese Lentil soup with vegetables

WHAT GOES IN LENTIL SOUP WITH PASTA: 

You probably have most, if not all of the ingredients in your pantry for this lentil soup, which is a good reason to add this lentil soup recipe to your rotation. Here’s what you’ll need: 

  • Lentils. Brown Lentils work great for this recipe because they hold their shape the best in soups. 
  • Pasta. Your choice of uncooked small pasta, such as elbows or Ditalini pasta.
  • Onions. Chopped into small pieces.
  • Salt. To taste. 
  • Cumin. Gives Middle Eastern flavor!
  • Butter. About 1 tablespoon of unsalted butter or margarine. 

HOW TO MAKE LENTIL SOUP WITH PASTA: 

  • Place rinsed lentils and salt in a large pot and cover with water. Bring to a boil then simmer until the lentils are tender, about 30 minutes, stirring occasionally.
  • Add onions, cumin, butter and small pasta, like elbows. You may use whatever small pasta you have on hand. Cook for another ten minutes until pasta is cooked. 
  • Taste and adjust salt if needed. 
  • Serve this lentil soup with whole wheat toast and enjoy! 

If you are looking for vegan soup recipes, you will love this vegan lentil soup recipe with small pasta.

HOW TO STORE LENTIL SOUP WITH PASTA: 

Store lentil soup leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave or in a pan on the stove when ready to serve.

 Freeze lentil soup in freezer containers for up to 3 months. Just keep in mind that the texture of the pasta will change. Thaw overnight in the fridge before serving for best results. 

Yield: 4

Lentil Soup with Pasta

Lebanese lentil soup with pasta
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

Instructions

  1. In a large pot over high heat, add rinsed lentils, salt and about 6-8 cups of water.
  2. Bring mixture to a boil, reduce heat to medium low, cover the pot and simmer for 30-35 minutes or until lentils are soft.
  3. Add onions, cumin, small pasta and butter, cover the pot and cook for an additional 10 minutes or until pasta is fully cooked.
  4. Taste and adjust salt.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 207Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 669mgCarbohydrates: 33gFiber: 10gSugar: 4gProtein: 12g
If you’ve tried this healthy Lebanese Lentil Soup with Pasta 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

ful medames recipe/ ful mudammas recipe.

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.

ful medames recipe Lebanese

 

Lebanese Ful Medames makes for a healthy vegetarian  Lebanese breakfast that is full of flavor. This dish comes together in less than 20 minutes! I always keep my pantry stocked with cooked fava bean cans, I get mine from my local Middle Eastern store.

Ingredients for this Easy Lebanese Ful Recipe:

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

  • Cooked fava beans cans
  • Garlic
  • Lemon juice
  • Salt
  • Parsley
  • Tomato
  • Olive Oil

How do you make Lebanese ful?

  • Rinse your cooked fava bean cans with cold water and drain, to get rid of excess salt .
  • Place rinsed and drained fava beans in a large saucepan over medium heat, and add 1 and half cups of cold water.
  • Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 10 minutes.
  • Remove from heat, using a wooden garlic smasher, smash your fava beans to get the desired consistency. The recipe calls for smashing to a smooth consistency, but we prefer a lightly smashed chunky consistency.

How to make Lebanese ful medames or foul?

  • While the fava bean is cooking, in a small bowl, add crushed garlic, salt and lemon juice and mix well.
  • Pour the lemon garlic sauce over the cooked cooked fava beans and mix well. Taste and adjust salt/sour.

  • Transfer to a serving bowl, top with a drizzle of olive oil, chopped tomatoes and fresh parsley.

  • Serve with pita bread and radishes if you’d like.

Foul Mudammas

What is a Good Substitute For Fava Beans?

 If you can’t find fava beans, you can substitute with cooked pinto beans. They have a very similar texture and taste. 

How to Store Lebanese Ful Medames?

While ful  Medames is best enjoyed when served immediately, you can store in an airtight container for up to 4 days in the fridge. Warm it up a little bit before serving again.

More Lebanese Recipes:

Lebanese Beef and Green Bean Stew

Lahm bi Ajeen- Lebanese Meat Pies

Beet Hummus

Homemade Hummus

Lebanese Okra Stew

Beef Stew with Peas and Carrots

If you like this healthy vegan Lebanese Ful 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!

Lebanese Ful- Foul Mudammas Recipe

Yield: 4

Lebanese Ful Medames

ful medames Lebanese- Ful Mudammas Lebanese

Lebanese Ful Medames 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.

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

Ingredients

  • 3 15 ounces can fava beans
  • 1 teaspoon salt
  • ¼ cup olive oil
  • ¼ cup lemon juice 
  • 2 garlic cloves -crushed
  • 2 tomatoes- cut into small pieces
  • ½ cup parsley- chopped finely

Instructions

    1. Rinse your cooked fava beans cans with cold water and drain, to get rid of excess salt.
    2. Place rinsed and drained fava beans in a large saucepan over medium heat, and add 1 and half cups of cold water.
    3. Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 10 minutes.
    4. Remove from heat, using a wooden garlic smasher, smash your fava beans to get the desired consistency. The recipe calls for smashing to a smooth consistency, but we prefer a lightly smashed chunky consistency. 
    5. In a small bowl, add minced garlic, salt and lemon juice and mix well. 
    6. Pour the lemon garlic sauce over the cooked cooked fava beans and mix well. Taste and adjust salt. 
    7. Transfer to a serving bowl, top with a drizzle of olive oil, chopped tomatoes and fresh parsley.
    8. Serve with pita bread and radishes if you’d like.
coconut date bars, healthy, quick, delicious and a quick dessert idea!

Coconut Date Bars

 
And if you’re feeling extra indulgent, I suggest you check out these Almond Chocolate Covered Dates
I’ve always loved the combination of sweet dates and nuts together and in this recipe the pecans and plain biscuits just add an extra crunchy texture to these delicious coconut date bars! SO GOOD!

Ingredients you’ll Need to Make Coconut Date Bars

How to Make these Coconut Date Bars

(Here is a step by step with pictures, check card below for exact measurements.)

Making coconut date bars couldn’t be simpler. you’ll cook  the dates with little butter until soft, mix in pecans and biscuits, add them to a baking pan, sprinkle with coconuts and place in the fridge or freezer. That’s literally it – there’s no baking required either! You’ll only need 15 minutes of spare time to prep this recipe.

  • To begin making coconut date bars, start by lining a baking dish with parchment paper and set aside. I used an 9×9-inch dish.
  • crush your plain biscuits by hand into small pieces and set aside. 

  • Pit dates, place in a food processor and process until finely chopped. 

  • In a large skillet, melt butter and add dates. Cook for 5-7 minutes on medium heat or until soft mixing consistently. (The dates will still be coarse but much softer).

  • Remove from heat and add chopped pecans, mix well.

  • Add crushed biscuits and mix some more until all the ingredients are incorporated. Let the mixture cool enough to handle. Then mix further with hands (if needed).

  • Transfer mixture to the prepared paper-lined baking pan and pack down using the back of a measuring cup.

  • Sprinkle with shredded coconuts evenly on top and lightly press down. 

  • Chill in the fridge for at least 2 hours before cutting or in the freezer for half an hour.
  • Remove the coconut date from the pan using the edges of the parchment paper.
  • Place it on a cutting board.
  • Cut into equal size bars with a sharp knife. Store these healthy bars in an airtight container. 

More No Bake Desserts?

Oat and Grain Bars

No Bake Jello Cheesecake

No-Bake Cream Pie

No-Bake Chocolate Biscuit Cake

Yield: 12 bars

Coconut Date Bars

Do you love a coconut date dessert? Then you will love this easy no bake coconut date bars recipe!

Craving something sweet without the guilt? These quick no bake coconut date bars is always the answer!

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

Instructions

    1. Start by lining a baking dish with parchment paper and set aside. I used an 9×9-inch dish.
    2. Crush your plain biscuits by hand into small pieces and set aside. 
    3. Pit dates, place in a food processor and process until coarse. 
    4. In a large skillet, melt butter and add coarse dates. Cook for 5-7 minutes on medium heat or until soft mixing consistently. (The dates will still be coarse but much softer).
    5. Remove from heat and add chopped pecans, mix well.
    6. Add crushed biscuits and mix some more until all the ingredients are incorporated. Let the mixture cool enough to handle. Then mix further with hands (if needed).
    7. Transfer mixture to the prepared paper-lined baking dish and pack down using the back of a measuring cup.
    8. Sprinkle with shredded coconuts evenly on top and lightly press down. 
    9. Chill in the fridge for at least 2 hours before cutting or in the freezer for half an hour.
    10. Remove the coconut date from the pan using the edges of the parchment paper.
    11. Place it on a cutting board.
    12. Cut into equal size pieces with a sharp knife. Store these healthy bars in an airtight container. 
    13. Enjoy!

If you like this no bake Coconut Date Bars 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 with your pictures on my Instagram page! 

 

mhalabia recipe or muhallabia recipe.

Milk Pudding- Mahalabia

This simple Lebanese Milk Pudding, also known as Mahalabia or Mhalabia is so easy and quick to make! With only 4 ingredients and 15 minutes of your time, you can make a sweet treat! Garnish with your favorite crushed nuts and serve it for dessert, breakfast or snack! Mahalabia is a also a great gluten-free dessert idea!

Mahalabia, also known as Muhallebi, Muhalabia, Mhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a popular Middle Eastern milk pudding made with milk, corn flour, sugar, and flavored with rose water. 

 

What is Mahalabia Dessert?

Mahalabia, also known as Muhallebi, Muhalabia, Mhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a popular Middle Eastern milk pudding made with milk, corn flour, sugar, and flavored with rose water.

Ingredients for this Lebanese Mahalabia Recipe:

Milk:

The basic ingredient, some people also use a mix of milk and half and half for a richer taste. You can also make vegan muhalabia by substituting whole milk with your choice of any plant-based milk.

Cream of Rice:

Works as a thickener in this recipe, and can be substituted for corn starch, I prefer cream of rice. 

Sugar:

What gives this recipe the extra sweetness.

Rose water:

This is usually added at the end for extra flavor. I use Sadaf Foods rose water.

Nuts:

Garnish with your favorite crushed nuts, I prefer pistachios.

if you are looking for cream of rice recipes, you will love this simple milk pudding called mahalabia, a popular Lebanese dessert.

How to Store and Serve this Pudding (Mhalabia):

Store Lebanese milk pudding in small bowls or small mason jars in the fridge, cover with plastic wrap or mason jars lids and store for up to 5 days in the fridge. Before serving, you can garnish with crushed pistachios if you’d like or serve plain.

More Lebanese Desserts?

Knafeh

Baklava

Date Roll Cookies

mahalabia recipe- gluten free

If you like this Simple Lebanese Milk Pudding (Mahalabia) 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!

How to Make Mahalabia with Rice Flour or Corn Flour

 

If you are looking for Jam recipes, you will love these jam filled cookies recipe. #sablerecipe

Making Baklava from scratch is a snap. This Baklava recipe has the best sugar syrup recipe as well. #lebanesebaklavarecipe

if you are looking for pumpkin recipes dessert ideas, you will love this pumpkin roll with cream cheese frosting #fall desserts #falldessetrecipes #falldessertrecipeeasy

Yield: 5 servings

Milk Pudding- Mahalabia

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

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

Cook Time 15 minutes
Total Time 15 minutes

Instructions

    1. In a non-stick medium size pot, over medium heat, add whole milk, cream of rice, and sugar. Whisk well until dissolved.
    2. Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
    3. Lower heat to low and cook for additional 10 minutes or until mixture thickness, whisking regularly .
    4. Remove from heat, stir in rose water.
    5. Transfer mixture to serving bowls immediately.
    6. Refrigerate for at least 2 hours before serving.
    7. Garnish with crushed pistachios before serving and enjoy!

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 209Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 88mgCarbohydrates: 50gFiber: 0gSugar: 30gProtein: 7g

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.

holiday platter

Holiday Party Platter

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

Hello, cheese, hummus, veggies and fruits.

food platter ideas.

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

Dips on this Holiday Party Platter

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

What to Add to Your HOLIDAY PARTY PLATTER:

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

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

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

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

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

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

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

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

MORE HOLIDAY PARTY FOOD

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

Jam-Filled Cookies

Apricot Jam Tart

Date Roll Cookies

Almond Chocolate Covered Dates

Pumpkin Cake Roll

Yield: 1 platter

Holiday Party Platter

holiday platter

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

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

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

Instructions

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

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

How to make homemade yogurt

Homemade Yogurt

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

How to make yogurt at home? Homemade yogurt.

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

How to Make Homemade Yogurt:

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

How to Serve Homemade Yogurt: 

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

How to make yogurt at home? Homemade yogurt.

Yield: 2 quarts yogurt

Homemade Yogurt

How to make homemade yogurt

How to Make Yogurt at Home?

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

Ingredients

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

Instructions

How to Make Homemade Yogurt:

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

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

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

Zaatar Swirl Bread

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

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

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

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

If you are looking for recipes using Zaatar, other than the traditional Zaatar manaqish recipe, then  you will love this 

WHAT YOU NEED TO MAKE ZAATAR SWIRL BREAD

(Scroll down for quantities)

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

HOW TO MAKE ZAATAR BREAD:

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

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

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

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

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

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

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

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

zaatar swirl bread

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

 

More Lebanese Bread Recipes:

Lahm bi Ajeen- Lebanese Meat Pies

Zaatar Manaqish

Spinach Pies

Olive and Cheese Stuffed Bread

Yield: 6

Zaatar Swirl Bread

zaatar swirl bread is one of my favorite zaatar recipes.
Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 50 minutes

Ingredients

For the Dough

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

For the Zaatar Mixture

Instructions

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

 

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