Lebanese Cucumber Salad

Lebanese Cucumber Yogurt Salad

This refreshing Lebanese Cucumber Yogurt Salad is light, creamy, and incredibly easy to make. The perfect salad for potlucks or summer grilling.

Whether you grew up on it or are trying it for the first time, you’re sure to LOVE the flavor and different textures in this easy cucumber with yogurt salad!

 Kh’yar bi laban

Lebanese Cucumber Yogurt Salad

This Lebanese cucumber Yogurt Salad, also known as Khyar bi laban wins best in show, every time. Made with Greek yogurt, combined with cucumber, and garlic, then drizzled with olive oil and sprinkled with dried mint. It’s just… divine. I love to serve it with many Lebanese dishes, including: Chicken Bulgur Pilaf, Baked Kibbeh, Lebanese Chicken and Rice & Lebanese Steak Shish Kabob.

Creamy Cucumber Salad Ingredients:

Detailed ingredient list and directions located in the recipe card below.

If you’ve ever made or tried tzatziki sauce, this creamy yogurt mint cucumber salad uses very similar ingredients. The only difference is that we’ll be slicing the cucumber rather than grating it up into tiny pieces and it uses dried or fresh mint rather than dill. The cucumber is the focus of this recipe, and the garlic yogurt sauce is used as a dressing! Here is what you’ll need:

Greek Yogurt: The dressing base of this Middle Eastern cucumber salad. Low or full fat, unflavored yogurt. You can also use any other type of plain yogurt. I prefer to use a full-fat variety for the extra creaminess and flavor.

Dried Mint: This Lebanese salad is always made with dried mint, but can be substituted for fresh mint in a pinch. 

Garlic: One minced clove! 

Salt: To taste

Cucumber: I love using seedless mini cucumbers also known as Lebanese cucumbers in this recipe, but you can also use English cucumbers if you’d like.

Olive Oil: A little bit adds to the creaminess and brings the dressing together.

creamy cucumber and yogurt salad

How to Make Cucumber with Yogurt Salad:

  • Slice: Chop the cucumbers into medium size pieces.
  • Make Dressing: In a medium bowl, stir together the crushed garlic, yogurt, water, dried mint and salt.
  • Mix Together: Add the chopped cucumber to the dressing. Toss to combine.
  • Serve or Chill: Serve immediately or refrigerate for 30 minutes before serving.
  • And enjoy!
Lebanese Tzatziki  recipe
How to make creamy yogurt salad dressing

Kitchen Tools you’ll Need:

FREQUENTLY ASKED QUESTIONS:

Can it be made ahead of time?

Once mixed, this salad is best served immediately or within 30 minutes of tossing together. To prep ahead, mix the dressing and store it in a separate container from the chopped cucumbers. Then just toss everything together once ready to serve.

Do you peel cucumbers for salad?

If the skin of the cucumbers is thin, I don’t usually peel it.

How long does this salad keep?

Generally, this Lebanese salad should be fine for up to 3 days in a container with a lid in the refrigerator. Some of the water may separate, but you can just stir it back in before serving. Although it is best enjoyed fresh.

Lebanese Cucumber Salad

More Lebanese Salads to Try:

Lebanese Cabbage Salad

Red Lentil Tabouli Salad

Fattoush Salad

You’ll love this quick and easy Lebanese Cucumber Yogurt Salad- Khyar bi laban, that you can whip it up in 10 minutes! It’s a great summer salad option that pairs well with grilled dishes. Also delicious any time of year as a refreshing side dish served alongside many Lebanese and Mediterranean feasts!

Let me know if you try this Creamy Cucumber Salad! Leave me a comment below.  

Lebanese Cucumber Salad

Lebanese Cucumber Yogurt Salad

Yield: 5
Prep Time: 5 minutes
Total Time: 5 minutes

This refreshing Lebanese Cucumber Yogurt Salad is light, creamy, and incredibly easy to make. The perfect salad for potlucks, or summer grilling.

Ingredients

  • 4 Lebanese cucumbers- or half English cucumber
  • 1 teaspoon dried mint
  • ¾ teaspoon salt more to taste
  • ¼ cup water
  • 2 cups plain yogurt
  • 1 garlic clove- crushed
  • 1 teaspoon olive oil

Instructions

    1. Chop the cucumbers into a medium sized slices and set aside.
    2. Prepare the garlic yogurt dressing: In a medium sized bowl, add crushed garlic clove and salt.
    3. Add yogurt and thin with little water. whisk well with the crushed garlic until the yogurt is creamy.
    4. Add the chopped cucumbers and mix well.
    5. Sprinkle with dried mint and drizzle with olive oil.
    6. Serve and enjoy!
    Nutrition Information:
    Yield: 5 Serving Size: 1
    Amount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 385mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    eggplant dip- Lebanese recipes

    Lebanese Baba Ganoush- Eggplant Dip

    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!

    eggplant dip- Lebanese recipes

    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

    lebanese baba ganoush

    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.

    How to grill whole eggplant

    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
    eggplant dip with tahini

    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. 

    baba ganoush, baba ghanouj

    More Lebanese Dips? Here are some!

    Avocado Hummus Recipe

    Homemade Labneh Dip Recipe

    Beet Hummus

    Homemade Hummus Recipe 

    The Best Lebanese Baba Ganoush Recipe

    lebanese baba ganoush

    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

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

    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: 213Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 155mgCarbohydrates: 29gFiber: 8gSugar: 10gProtein: 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Malfouf salad- salata

    Lebanese Cabbage Salad- Malfouf Salad

    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 salad- salata

    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.

    Lebanese coleslaw 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.
    how to shred cabbage head
    • 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.
    Lebanese cabbage salad

    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

    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 InstagramFacebook and Pinterest.

    Lebanese cabbage salad

    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

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



    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 146Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 274mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 1g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Scrambled eggs with leeks

    Scrambled Eggs with Leeks

    Healthy Scrambled Eggs with Leeks is a delicious breakfast or easy dinner that is ready in no time! The best egg scramble loaded with healthy Leeks which add a unique sweet, and mild oniony flavor!

    Scrambled eggs with leeks

    Scrambled Eggs with Leeks

    Now making scrambled eggs are a no-brainer, but we often forget that healthy vegetables are awesome with scrambled eggs. My favorite Scrambled Eggs with Leeks is a perfect combo of leeks and eggs, but feel free to add more of your favorite veggies— asparagus, onion, shallot or scallions for example.

    What are Leeks?

    Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more!

    Look for really fresh, peak-season leeks. They’re at their best in the fall and spring.

    Spring scramble eggs

    NGREDIENTS

    • Eggs: Scrambled
    • Fresh Leeks – You’ll need 1 fresh medium-sized leek.
    • Olive Oil – Helps the leeks become soft on the inside and crispy on the outside when sauteed in the skillet.
    • Salt & Pepper – This spice duo is used to enhance the flavor of the leeks.

    Please see the recipe card below for quantities.

    leeks and eggs recipe

    How to Prepare Leeks for Scrambled Eggs with Leeks

    • Trim away stringy roots.
    • Cut the leek between the white and light green portion and the dark green portion. Slice in half through the length of every portion with a sharp knife.
    • Rinse both on the exterior of the leek as well as rinsing well between interior layers to remove dirt and debris.
    • From there turn on their flat cut side onto the cutting board and cut those white and light green portions into 1/4-inch slices, discard the dark green part.

    How to Make Egg Scramble with Leeks:

    • Heat the oil in a large skillet over medium heat.
    • Add the leeks and cook, stirring occasionally, for 8 minutes or until wilted but not browned.
    • Whisk eggs with salt and black pepper.
    • Pour in eggs over sauteed leeks and gently fold and stir with a rubber spatula, over medium low heat, for 2-3 minutes. Continue folding gently until cooked to your desired doneness.
    • Serve immediately and enjoy!
    eggs and leeks recipe

    TIPS for Making this Leeks and Eggs Recipe

    • Leeks come straight from the ground and tend to have lots of dirt trapped inside. Make sure you thoroughly wash your leeks after cutting the stem to remove all the dirt. 
    • When cutting the leeks, make sure you remove the green part of the stem, although it may seem like you’re wasting most of the vegetables, the green parts are very tough and not edible.
    • Make sure you keep an eye on the leeks as they are cooking as you don’t want them to burn. Burnt leeks cause an unpleasant bitter flavor.
    Scrambled eggs with veggies

    STORAGE

    Storing: Scrambled eggs and leeks are best eaten immediately. However, any leftovers can be stored in an airtight container in the fridge for 2-3 days. To reheat, warm them up in a skillet over medium heat until warmed through.

    Freezing: Because leeks have a high moisture content, they will not hold the same texture when frozen then thawed. Therefore, freezing is not recommended.

    FAQS

    Which part of the leek do you use?

    Once the leeks are cleaned and ready to go, trim off and discard the very end of the leeks (the roots). Then cut off the dark green leaves on top, which are generally not eaten but can be used to help flavor stock or broths, if you’d like.

    what part of leeks do you eat

    Do you have to soak leeks before cooking?

    Some like to soak their leeks in cold water for 10 minutes to make the cleaning process easier. The long soak allows the water to penetrate the leek’s many layers, clearing out all the bits of debris.

    More Breakfast Recipes:

    Lebanese Ful Medames

    Labneh Flatbread

    Mini Pancake Cereal

    If you like this healthy Spring Scramble Eggs with Leeks recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate it and leave a comments below! You can also FOLLOW ME on FACEBOOKINSTAGRAM and PINTEREST for more great recipes!

    Scrambled Eggs with Leeks Recipe

    Scrambled eggs with leeks

    Scrambled Eggs with Leeks

    Yield: 2
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes

    A simple Spring Scramble with Leeks.

    Ingredients

    • 1 medium leek – white and light green parts thinly sliced, rinsed, about 1 cup
    • 2 tablespoons olive oil
    • 4 large eggs
    • Salt and pepper- to taste ( about 1/4 teaspoon)

    Instructions

    1. Cut off and discard the root and dark green leaves of the leek. Wash the remaining light green and white part and cut into ¼” rounds. Set aside.
    2. Heat the oil in a large skillet over medium heat.
    3. Add the leeks and cook, stirring occasionally, for 8 minutes or until wilted but not browned.
    4. Whisk eggs with salt and black pepper.
    5. Pour in eggs over sauteed leeks and gently fold and stir with a rubber spatula, over medium low heat, for 2-3 minutes. Continue folding gently until cooked to your desired doneness.
    6. Serve immediately and enjoy!

    Notes

    Storing: Scrambled eggs with leeks are best eaten immediately. However, any leftovers can be stored in an airtight container in the fridge for 2-3 days. To reheat, warm them up in a skillet over medium heat until warmed through.

    Freezing: Because leeks have a high moisture content, they will not hold the same texture when frozen then thawed. Therefore, freezing is not recommended.

    Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving: Calories: 279Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 372mgSodium: 295mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 13g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    zaatar pita chips

    Baked Pita Chips with Zaatar

    So simple and healthy, it’s easy to make your own homemade Pita chips with zaatar that are delicious and crispy! And once you do, there’s no going back to the bag!

    Homemade

    Quick & Easy Baked Pita Chips:

    Once you go homemade – there is no turning back!

    Forget the bag, this homemade baked pita chips recipe bakes up perfectly crispy and delicious. Plus, they are so much healthier than packaged pita chips since you control the amount of oil and the sprinkle of zaatar, adds so much flavor.

    This Homemade Zaatar chips recipe is a delicious way to use your leftover pita bread. They make for a great snack or appetizer and are perfect for all of your dipping needs.

    If you have 15 minutes or so, you can make this zaatar pita chips recipe start-to-finish, with just 3 ingredients!

    Ingredients:

    To make homemade pita chips with zaatar, you’ll need just 3 ingredients:

    Pita bread: You can use plain or whole wheat pita bread for these pita chips. I like to keep them with the pocket in the middle instead of separating the pita pocket, which makes for delicious, crispy, layered chips.

    Olive oil: Helps get the pita chips nice and crisp and makes the seasoning stick.

    Za’atar: A common Middle Eastern spice blend made from thyme, sumac, sesame seeds, and more. It is delicious. In this recipe, I used Zaatar Road spice mix, and it was amazing! Check out their website for more delicious goodies, imported from the Levantine region.

     Zaatar pita bread

    How to Make Zaatar Pita Chips:

    Here is a quick overview of the process for how to make pita chips from pita bread (full recipe included below):

    Prep Oven: Preheat oven to 350°F. Next, line a baking sheet with parchment paper.

    Prep the pita bread: Cut your whole pita bread loaf into triangles, try to have them cut into similar size pieces, so they bake evenly.

    Season: Place triangular pita chips in a bowl, drizzle with olive oil and sprinkle with zaatar spice. Toss until evenly coated.

    Bake: Arrange triangles in a single layer on a baking sheet lined with parchments paper. Place baking sheet in oven and bake pita chips for 8-10 minutes, until golden browned and crispy.

    Eat: Then eat them up while they are still nice and warm and enjoy!

    cut out Arabic bread
    Baked Pita chips with zaatar
    Baked Pita Chips with Zaatar

    Dip options for these zaatar pita chips:

    If you make your own homemade pita chips then you make make your own Homemade Labneh Dip, Baba Ganoush- Eggplant Dip, Homemade Hummus or Avocado Hummus Recipe to go with it.

    Storage:

    Kept in an airtight container, baked pita chips will keep for up to a week at room temperature. Just keep them in your pantry!

    More Recipes with Zaatar:

    Zaatar Swirl Bread

    Zaatar Manaqish

    Labneh Flatbread

    If you try this baked Middle Eastern chips recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or any changes you make.

    zaatar pita chips

    Zaatar Pita Chips

    Yield: 8
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes

    This Homemade Baked Pita Chips with Zaatar recipe is a delicious way to use your leftover pita bread. They make for a great snack or appetizer and are perfect for all of your dipping needs.

    Ingredients

    • 2 pieces large pita bread (white or whole wheat)
    • 2 tablespoons extra virgin olive oil
    • 3 tablespoons za’atar spice

    Instructions

    1. Pre-heat oven to 350 degrees and line a baking sheet with parchment papers. Spray with cooking spray and set aside.
    2. Using a pair of kitchen scissors, cut the pita bread into triangle shape pieces. Try to cut them to similar size so they cook evenly.
    3. Place the pita triangles in a large bowl and drizzle with olive oil then sprinkle with za'atar spice, Toss well until pita is evenly coated.
    4. Spread pita in an even layer on prepared baking sheets and bake until golden brown and crispy, about 10-12 minutes.
    5. Serve while still warm with your favorite dip and enjoy!

    Recommended Products

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

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 57Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 187mgCarbohydrates: 13gFiber: 1gSugar: 0gProtein: 2g

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Lebanese beans soup

    Makhlouta-15 Bean Soup

    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!

    maklouta

    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.

    Lebanese beans soup- makhlouta

    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.
    15 bean mix- makhlouta
    • 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.
    makhlouta recipe
    • Meanwhile, in your food processor, add onion and cumin and process until well blended.
    onion and cumin for bean soup
    • Add to the the soup and cook for an additional 10 minutes.
    • Adjust seasoning as desired, and serve hot. ENJOY!
    Lebanese Bean Soup

    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 beans soup

    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

    1. Rinse beans and drain. Sort any unwanted debris.
    2. Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.
    3. Add water ( about 6 cups) to cover the drained beans.
    4. 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.
    5. Stir in thin slices of onions and bulgur. Simmer until bulgur is fully cooked.
    6. Meanwhile, in your food processor, add onion and cumin and process until well blended.
    7. Add to the the soup and cook for an additional 10 minutes.
    8. Adjust seasoning as desired, and serve hot.
    9. ENJOY!
    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    zucchini fritters

    Lebanese Zucchini Fritters

    Lebanese Zucchini Fritters, also known as Ejjeh Kousa in Arabic, make a wonderful starter, side dish or even a light lunch! These crispy zucchini fritter patties are formed and pan-fried then served hot alongside a cool dollop of sour cream or yogurt.

    zucchini fritters

    Lebanese Zucchini Fritters- Ejjeh Kousa:

    In Lebanese cuisine, zucchini fritters are often made with zucchini flesh. After making any stuffed zucchini dish such as Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce, Lebanese Stuffed Zucchini- Kousa or Vegetarian Lebanese Stuffed Zucchini, I frequently end up with a mound of golden flesh, so I make these fritters. This recipe can also be made with shredded zucchini instead- which is what I did here. If you use zucchini flesh, be sure to add parsley to the batter to get the greenish fritters color and for extra flavor.

    What You’ll Need:

    “Scroll all the way down to get the full recipe with exact measurements and a printable option.”

    • Zucchini
    • Eggs
    • Garlic cloves
    • Onion
    • Salt and pepper
    • Flour
    • Corn starch
    • Olive oil
    Lebanese ejjeh kousa

    HOW TO MAKE ZUCCHINI FRITTERS:

    These healthy zucchini fritters are unbelievably easy to whip up:

    Begin by shredding the zucchini on a box grater or in a food processor fitted with the shredding disk.

    Transfer the zucchini to a fine mesh strainer, to draw out the liquid.

    Let the shredded zucchini sit for about ten minutes, and then use your hands to squeeze out as much liquid as possible.

    In your food processor, add onion and garlic and process until you have a pureed mixture. Set aside.

    pureed onion and garlic in food processor

    Whisk the eggs, salt and ground black pepper in a medium mixing bowl.

    Add the shredded zucchini, and pureed onion and garlic mixture. Mix well until combined.

    eggs and zucchini mixed in a bowl

    Sprinkle the flour and corn starch. Stir again until evenly mixed.

    zucchini fritters mixture

    Heat the olive oil in a large non-stick skillet, and then working in batches, drop about 2 tablespoons of the batter into the pan. Pan-fry until golden brown on both sides. About 2 minutes on each side.

    Transfer the fritters to a paper-towel lined plate to drain any oil.

    Serve immediately with a dollop of sour cream/yogurt and lemon wedges.

    zucchini fritters

    Tips for Making the best Zucchini Fritters:

    • Wring as much liquid as you can out of the zucchini. This will prevent your fritters from becoming soggy.
    • Don’t use too much oil. You only need enough oil to coat the pan. This is a shallow fry, not a deep-fry.
    • Use non-stick skillet. You don’t want the fritters to stick to the bottom of the pan.
    • Don’t overcrowd your pan. Cook in patches, depending on how large your skillet is.

    How to Make these Fritters Healthier

    To make Ejjeh fritters healthier, you can bake them in a muffin cup baking tin. Lightly spray a non-stick muffin tin with oil, and divide the batter into the 12 muffin cups. Bake for about 15 minutes at 350°F.

    How to Store:

    Store any leftover in an airtight container in the fridge for for up to 4 days. Reheat in the oven them on a cookie sheet in a 350°F oven or in your air fryer at 350°F until heated through.

    Freeze: you can freeze the fritters once cooked. Just place the patties in between layers of parchment paper and place in a freezer storage bag. They will stay good for for up to 3 months.

    zucchini patties

    Craving more? Subscribe to The Salt and Sweet Kitchen to get new recipes delivered straight to your inbox! And follow me on FacebookPinterest and Instagram for all of the latest updates.

    These fritters are wonderfully nutritious, low in calories and the perfect way to sneak in some veggies for those picky eaters. My three littles ones absolutely loved them!

    How to Make Zucchini Fritters:

    zucchini fritters

    Lebanese Zucchini Fritters

    Yield: 12
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    Lebanese Zucchini Fritters, also known as Ejjeh Kousa in Arabic make a wonderful starter, side dish or even a light lunch! These crispy zucchini fritters Patties are formed and pan-fried then served hot alongside a cool dollop of sour cream or yogurt.

    Ingredients

    • 2 medium Zucchini, about 2 cups shredded
    • 1 teaspoon salt
    • 3 eggs
    • 2 garlic cloves
    • 1 onion- halved
    • 1/2 teaspoon black pepper
    • 3 tablespoons flour
    • 3 tablespoons corn starch
    • 3 tablespoons olive oil, plus more if necessary
    • Lemon wedges, for serving

    Instructions

    1. Shred the zucchini in your food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Wring all of the excess liquid out of the zucchini with your hands, then set aside
    2. In medium bowl, whisk the eggs, salt and ground black pepper.
    3. Add the shredded zucchini, and pureed onion and garlic mixture. Mix well until combined.
    4. Sprinkle the flour and corn starch over mixture and stir until uniformly incorporated.
    5. Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters.
    6. Pan-fry until golden brown on both sides, 2-3 minutes per side.
    7. Transfer the fritters to a paper towel-lined plate.
    8. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve immediately with a dollop of sour cream or yogurt and lemon wedges.

      Notes

      Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 350°F oven or in your air fryer at 350°F until heated through and crispy.

      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: 74Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 196mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 2g

      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.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      kale with chickpeas recipe

      Sautéed Kale and Chickpeas

      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!

      sauteed kale and chickpeas

      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!

      kale with chickpeas recipe

      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 to sauté kale

      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.

      healthy vegan kale dish

      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 FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

      sauteed kale and chickpeas

      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

        1. 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.
        2. Add Kale, mix well with onions and cook just until the kale has wilted down. About 3 minutes.
        3. Add cooked chickpeas and mix with kale.
        4. Remove from heat. Squeeze a little lemon juice over the kale, and toss.
        5. Taste and adjust seasoning if needed.
        6. Enjoy!

      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: 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.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      beet and green bean salad

      Green Bean and Beet Salad

      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.
      roasted beet in a foil
      • 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:)
      green bean salad

      Tips for Roasting Beets:

      1. 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.
      2. 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.
      3. 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.
      4. 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

      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:

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

      Blanch the green beans:

      1. Start with a large pot of salted water, brought to a boil.
      2. Add the green beans and blanch for 8-10 or until tender-crisp.
      3. 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.
      4. Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.
      5. Let the green beans chill in the ice water for a few minutes while you prepare the dressing.
      6. 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:

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

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      hummus bowl

      Quinoa Hummus Bowl

      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!

      hummus bowl

      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.

      quinoa and hummus

      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.
      quinoa hummus bowl

      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!

      hummus bowl

      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:

      1. Add washed and drained quinoa, salt, and cold water to a saucepan.
      2. 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.
      3. 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!

        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.

        Did you make this recipe?

        Please leave a comment on the blog or share a photo on Instagram

        pumpkin kibbeh

        Vegan Pumpkin Kibbeh Balls

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

        pumpkin kibbeh

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

        What is Pumpkin Kibbeh?

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

        vegan kibbeh

        How To Make Vegan Pumpkin Kibbeh Balls?

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

        Make the Pumpkin Puree:

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

        Assemble the Pumpkin Kibbeh Balls

        • Fill a small bowl with water and 1 tablespoon of corn starch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.
        • Dampen your hands, take a handful of the pumpkin kibbeh mixture (about 2-3 tablespoons) and form into  an oval-shaped ball in the palm of one hand. Using your index finger of your other hand, poke a hole in the ball, hollow the ball to make a pocket for the filling. 
        how to shape football kibbeh
        • Using a spoon, add about 1 tablespoon of the filling. Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points.
        assembling
        • Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the pumpkin mixture is done. 
        • Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional)

        Make the Pumpkin Kibbeh Filling:

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

        Fry the Vegan Pumpkin Kibbeh Balls:

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

        Tips for Making Lebanese Pumpkin Kibbeh Balls:

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

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

        More Lebanese Vegan Dishes:

        Loubie Bzeit- Braised Green Beans

        Lebanese Stuffed Swiss Chard Rolls

        Vegetarian Lebanese Stuffed Zucchini

        Lebanese Moussaka- Eggplant Chickpea Stew

        Lebanese Ful Medames

        Lebanese Lemon Garlic Chickpeas- Msabaha

        How to Make Vegan Pumpkin Kibbeh

        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:

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

        Prepare the Kibbeh Filling:

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

        Assemble the Pumpkin Kibbeh Balls:

        1. Fill a small bowl with water and 1 tablespoon of corn starch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.
        2. Dampen your hands, take a handful of the pumpkin kibbeh mixture (about 3 tablespoons) and form into  an oval-shaped ball in the palm of one hand. Using your index finger of your other hand, poke a hole in the ball, hollow the ball to make a pocket for the filling. 
        3. Using a spoon, add about 1 tablespoon of the filling. Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points.
        4. Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the pumpkin mixture is done. 
        5. Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional)

        Fry the Pumpkin Kibbeh

        1. In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring.
        2. Lay the pumpkin kibbeh in a single layer in the frying pan.
        3. Fry batches until golden brown and crunchy, or about 8-10 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.
        4. Enjoy!
        Nutrition Information:
        Yield: 25 Serving Size: 1
        Amount Per Serving: Calories: 85Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 96mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 3g

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

        Did you make this recipe?

        Please leave a comment on the blog or share a photo on Instagram

        loubie bzeit

        Loubie Bzeit- Braised Green Beans

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

        loubie bzeit

        Loubia Bzeit

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

        Ingredients to Make Loubie Bzeit:

        (FULL RECIPE AT THE BOTTOM OF THE POST)

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

        Tomato- Diced. Use fresh tomato for best results.

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

        Onion- Cut into wedges

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

        Olive oil 

        Salt 

        Italian green beans- loubie

        How to Make Loubie Bzeit- Lebanese Beans with Tomatoes

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

        What can I Serve Lebanese Loubie? 

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

        How to Store Lebanese Loubieh Bzeit?

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

        Looking for more Lebanese vegetarian dishes? Here are some:

        Vegetarian Eggplant Chickpea Fatteh

        Vegetarian Stuffed Grape Leaves

        Vegan Stuffed Swiss Chard Rolls

        Lebanese Lentil soup with vegetables

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

        Loubie Bzeit Recipe

        loubie bzeit

        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

            1. In a large pot, heat olive oil over medium high heat and sauté onion and salt until soft but not browned (about 7-10 minutes), stirring frequently.
            2. Add garlic, mix and cook for additional 2 minutes.
            3. Stir in green beans, and 1/2 cup of water, cover the pot and sauté for 20 minutes.
            4. Add diced tomatoes and tomato paste (dissolved in another half a cup of water)- stir well, cover the pot and bring to a boil. Reduce heat to low and simmer for 20-30 minutes stirring occasionally until beans are fully cooked.
            5. Remove from heat and set aside to cool down.
            6. Serve with pita bread, hot or cold- It tastes even better the next day too!
            7. Enjoy!
        Nutrition Information:
        Yield: 4 Serving Size: 1
        Amount Per Serving: Calories: 190Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 722mgCarbohydrates: 29gFiber: 10gSugar: 14gProtein: 6g

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

        Did you make this recipe?

        Please leave a comment on the blog or share a photo on Instagram

        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.

        Air fryer zucchini fries- healthy air fryer snacks.

        Air Fryer Zucchini Fries

        Yield: 4
        Prep Time: 10 minutes
        Cook Time: 7 minutes
        Total Time: 17 minutes

        Crispy. low carb air fryer zucchini fries.

        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.

        Did you make this recipe?

        Please leave a comment on the blog or share a photo on Instagram

        sfouf cake

        Sfouf- Lebanese Cake

        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.

        sfouf cake

        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?

        sfuf

        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. 
        how to make semolina cake
        • Pour into a baking pan and top with nuts. 
        sfuf topped with pine 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!
        Lebanese cake- sfouf

        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!
        sfouf cake

        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 recipe- Lebanese semolina cake

        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

        1. Preheat the oven to 375ºF and grease a 9×9" baking pan with baking oil.
        2. In a large bowl, add the flour, fine semolina, sugar, baking powder and turmeric and mix well using a whisk.
        3. 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.
        4. Pour the mixture into the prepared baking dish and top with the pine nuts, almonds or both combined.
        5. Bake for 30-35 minutes or until the pine nuts are golden, mine was done at exactly 30 minutes.
        6. Let cook completely before cutting into squares.
        7. 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

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        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.

        Did you make this recipe?

        Please leave a comment on the blog or share a photo on Instagram


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