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Lebanese

Chicken and Rice Soup

chicken, soup, lemon, rice, comfort, winter
Comforting chicken, rice and lemon make this a perfect winter dish.

For the longest time I can remember, soup has always been the essence of comfort food. Food to warm you up on a cold winter day or that special dish when you are sick. This Chicken and Rice soup with lemon is the soup you need this winter.

Avgolemono

I was inspired by the Greek soup, Avgolemono. My friend Bella from the blog, Ful-Filled, recently shared her recipe for this classic Greek soup that is a base of chicken, rice, lemon and eggs. My oldest daughter has an egg allergy, which means Avgolemono wouldn't work for her. I wanted to create a similar style soup that would satisfy the same warmth as traditional Avgolemono without the eggs.

Simple Ingredients

chicken, soup, lemon, rice, comfort, winter
Warm chicken and rice soup for cold winter days.

Traditional Avgolemono uses eggs to create its signature creamy, silky texture. I decided to replace the egg component with a light roux (flour and butter mixture) to create a bit of creaminess without being a cream based soup. Adding fresh lemon juice is a must but adding some sumac spice gave the soup its bright flavor. The sumac bush is native to the Middle East, it produces deep red berries which are dried and ground into a coarse powder used in many Middle Eastern dishes. Sumac has a lemony flavor, but is more balanced and less tart than lemon juice which is a nice addition in the soup.

The simpleness of this dish is appealing but the flavors of the soup are so deep and comforting. A handful of simple ingredients turn into a dish that is more than perfect for a weeknight meal or a leisurely weekend brunch. Taking the extra time to make a homemade chicken stock is well worth it, especially when the broth is the main star of the show.

.I think the beauty of developing recipes is taking inspiration from around the world and incorporating it into your own personal style. A traditional Greek soup inspired my own version with a Lebanese twist and flair. I hope this soup finds its way to your heart and home.

As always, I love seeing your creations. Tag me on Instagram or Facebook with your dish!

xoxo,
Cosette

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chicken, soup, lemon, rice, comfort, winter
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Print Recipe
 Chicken and Rice Soup
This soup is hearty enough for a full meal. Serves 8 people.
chicken, soup, lemon, rice, comfort, winter
Course Main Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Chicken and Rice Soup
Chicken Stock
Course Main Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Chicken and Rice Soup
Chicken Stock
chicken, soup, lemon, rice, comfort, winter
Instructions
Chicken and Rice Soup
  1. Prepare your rice by adding to a bowl, fill the bowl with water. Drain the water, fill again, continue doing this until the water is clear. Could be 3-4 times. Set aside.
  2. In a heavy bottomed large stock pot, add 2 tablespoons of butter and set to medium heat. Add in your chopped onions and cook for 3-5 minutes until they become translucent.
  3. If you are using chopped garlic instead of toum, add your garlic now (if you are using toum, wait).
  4. Add in 2 more tablespoons of butter and your 4 tablespoons of flour. Mix and stir until the flour is absorbed and cooked off. You can add in some of your stock to create a bit of a slurry while cooking this mixture.
  5. Add your chicken stock (see below for making your own), and rice. Let the mixture come to a boil on high heat then reduce to medium-low and cook for about 20 minutes until rice is tender. Stir occasionally to make sure rice doesn't stick, I leave my wooden spoon in the pot.
  6. Add in your chicken, toum if using and lemon once rice is tender. Season with salt and sumac. Sumac is a Middle Eastern spice that has a lemony flavor, if you don't have it, you can certainly add additional lemon to taste.
  7. Remove from heat, enjoy! Add additional lemon to taste. Garnish with fresh parsley and pink peppercorns.
Chicken Stock
  1. Place a whole chicken in a large pot with cold water to cover completely.
  2. Add a cinnamon stick, bay leaf and lemon.
  3. Let the mixture come to a boil on high heat then reduce to a simmer and let go for 2-3 hours to get the best flavor.
  4. While the chicken is cooking, skim the fat off the top periodically.
  5. Once your stock is done, remove the chicken, pull the meat off the bones. Pour your stock through a fine mesh strainer to get any bits out. Store your stock in the fridge or freezer safe container for 3 months.
Recipe Notes

**If you are using homemade chicken stock, feel free to sub up to 4 cups of liquid with water. Homemade chicken stock is a lot more concentrated than store bought.

 

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Mujadara

Lentils are so simple, clean and hearty. A wonderful source of iron.
I love that a tiny lentil can transform into something so magical.

When I was growing up I distinctly remember one of my brother's friends loving a dish my mom made. A dish that frankly doesn't look the most appetizing, it's brown, smooth and pretty simple. He used to call it, Lentil Pudding. Truly, that is exactly what Mujadara is, a savory lentil porridge or pudding. Pronounced moo-juh-d uh,
this lentil dish can be found on many Lebanese tables.

Peasant Food

Lebanese cuisine isn't fussy, stuffy or lavish. Many dishes aren't particularly technical to make. Overall, most of the meals are what we could call, peasant meals. Meals that cost merely pennies to make but fulfilling enough for a large family and to stretch your budget.

My family wasn't rich growing up, my mom used to stretch our food budget to make the most of it, yet we never were deprived of type of food. Everything she made for us was comforting and nourishing and included a variety of meats, grains and vegetables.

I appreciate now what I grew up with, the comforting meals, the simpleness of it all. I can't remember if I particularly liked Mujadara as a kid but the fact that my kids adore it is enough for me to make it again and again and relive my childhood.


Mujadara with cabbage slaw

Family Tradition

Most of the Mujadara you've seen will include the whole lentil, large grains of rice mixed in and the sacred caramelized onions on top. This version is a bit different, one extra step of taking our cherished lentils and actually extracting everything out of each bean then gently cook the filling with a little bit of rice. The result is a smooth, porridge-like dish. Enjoyed with pita bread and a salad with garlic and lemon dressing it is simple enough for Meatless Monday or to serve to guests.

The Process

I think the hardest part of this recipe is making sure you own a food mill, yup, a food mill! I know it's another gadget but I promise you it is well worth it to make Mujadara and not to mention the BEST mashed potatoes EVER! You can also use it to seed fruit, make jams and more. So it's worth it, I've linked it above for you, I prefer the plastic body over the metal.

This is what the lentils, water and onions look like after cooked down.

From there, it's all about boiling some beans and rice, pretty simple. Great to make in the morning and have ready for dinner or even over the weekend. It's actually best served room temperature which makes it awesome to make ahead!

You'll simmer the lentils until they are soft and tender, next, using your food mill pour the lentils and water mixture through and begin to work through the small-holed disk. The lentil water mixture will come through the bottom (be sure to have a pot underneath). After all your lentils have been extracted, bring your pot of lentil "broth" back to the stove. Add in your rice and cook gently until the rice softens and the mixture thickens slightly. That's it! Salt to taste and pour into your dishes, dinner is served.

Simply pour the lentil mixture in the top of the food mill and begin swirling and swirling until you are left with the lentil skins.
You can see the lentil skins in the top and down below the lentil puree.

I truly hope you try this delicious and simple meal. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

XOXO,
Cosette

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Print Recipe
 Mujadara
A simple lentil porridge dish that will surely satisfy. Gluten-free and vegan, it's a wonderful meal to serve.
lebanese, Mujadara, lentils, vegan, gluten free, dinner
Course Main Dish
Cuisine Lebanese
Keyword dinner
Prep Time 5 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine Lebanese
Keyword dinner
Prep Time 5 minutes
Cook Time 1 hour
Servings
servings
Ingredients
lebanese, Mujadara, lentils, vegan, gluten free, dinner
Instructions
  1. In a large heavy-bottomed pot, add your oil and saute your chopped onions on medium heat.
  2. Once onions become translucent, add in your dried lentils and add enough water to cover the lentils by about 2-3 inches.
  3. Place pot back on stove and let lentils come to a gentle boil, lower heat to medium-low and continue cooking until lentils are tender. Usually about 30-45 minutes. If you need, you can always add more water to the pot if your lentils need more cooking time or begin to lose their water before they are tender enough.
  4. Once your lentils are soft and tender, remove the pot from the stove and prepare your food mill.
  5. Use the disk with the smaller holes on your food mill and place the mill on top of another pot ( I usually work at the sink for this).
  6. Next, pour your water/lentil mixture in the food mill a cup or two at a time. Mill the lentils until the bean are extracted and you're left with the skin. Add in more of the mixture (on top of the skins) and continue until the pot is done.
  7. Place the lentil "soup" back on the stove and add in your rice, set to medium-low and keep a wooden spoon in the pot. Be sure to stir often so your rice and lentils don't stick to the bottom.
  8. Continue stirring often and watching your mixture as it begins to slightly thicken. You'll want to cook until the rice is tender, usually 20-30 minutes. I check by taking one grain of rice out and testing. Once your rice is tender, salt to taste, usually 1.5 teaspoon of kosher salt or so.
  9. Pour your Mujadara into shallow bowls, I like to do some smaller individual-sized ones and one or two larger ones. Leave on your counter to cool and enjoy when they are room temperature.
  10. We like to serve with cabbage slaw, mix cabbage and raw beet slices with olive oil, garlic, lemon juice and salt to create a simple dressed. The tangy flavor is delicious with the dish and cabbage and beets stay nice and crisp, perfect compliment to the dish.
Recipe Notes

*This dish is vegan and gluten-free

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Ma'amoul Cookies

Cookies of my Childhood

When I think of home and my childhood, the scent of rose and orange blossom water linger in my mind. Those are the most distinct flavors and smells of most Middle Eastern desserts. 

I can remember watching my mom in the kitchen before all holidays and special events making special treats, one in particular, ma'amoul. Ma'amoul cookies are little pockets of goodness filled with walnuts or dates, of course scented with the aromas of orange blossom and rose waters. Delicate pastry is wrapped and baked into a perfect cookie to enjoy with morning coffee or on a cookie platter.

Labor of Love

Ma'amoul are definitely a labor of love, each individual cookie shaped and pressed with care, baked to perfection. The wooden molds are truly what make this dessert elegant and special with unique patterns and designs. You'll find that this cookie doesn't contain any traditional flour, but instead a mixture of semolina and farina flours. This delicate balance of flours give the cookies a tender but yet crisp bite and something truly unique.

Pressing the dough into the molds

A few taps on your surface to release the cookie out of the mold. 
Walnut filled cookies receive a dusting of powdered sugar after coming out of the oven.

This past week, my own children watched me prepare the ma'amoul dough, prepare the filling and make each special cookie. It was a moment where I realized that the reason I do this, the reason I cook and bake is for them. Ma'amoul was part of my childhood, something that stuck in my mind as a fond memory, food does that to us. I want my own children to have those same memories, the smells and tastes of their childhood to look back on. 

Whatever the reason you decide to bake today, I hope it's a good one. Whether it's a rainy day, a time to bond with kids or just to make a special treat for yourself. 

As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

Print Recipe
 Ma'amoul Cookies
Delicious cookies filled with a walnut or date filling.
maamoul, cookies, lebanese
Course Dessert
Cuisine Lebanese
Keyword cookies, lebanese
Prep Time 45 minutes
Cook Time 20 minutes
Servings
cookies
Ingredients
Pastry Dough
Date Filling
Walnut Filling
Course Dessert
Cuisine Lebanese
Keyword cookies, lebanese
Prep Time 45 minutes
Cook Time 20 minutes
Servings
cookies
Ingredients
Pastry Dough
Date Filling
Walnut Filling
maamoul, cookies, lebanese
Instructions
Pastry Dough
  1. In a large bowl, combine the semolina, farina, mahlab and nutmeg together.
  2. In a small pot, melt your butter and add to flour mixture when butter is cooled. Cover.
  3. Let this mixture sit for 2-3 hours. After that time, add in your rose water, mix and cover again. Allow mixture to sit overnight.
  4. After mixture has sat overnight, remove about ½ cup of your mixture, set aside.
  5. Next, add in your orange blossom water, warm water and powdered sugar. Mix until a dough forms that sticks together when pressed between fingers. If dough is too dry, add a touch of water.
Date Filling
  1. In a small bowl, add your baking dates and softened butter. Mix to combine. Set aside.
Walnut Filling
  1. In the bowl of a food processor, add your walnuts, sugar, orange and rose waters and combine until nuts are fine and mixture forms together.
  2. Remove from food processor bowl to a standard bowl.
  3. Add in your ½ cup of reserved pastry dough mixture and mix together. Set aside.
Assembling and Baking
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Begin by taking about a teaspoon sized piece of dough and begin to flatten. Fill the center with either your date or walnut mixture and seal all around to create a ball.
  3. In your wooden mold, place the filled dough ball and press firmly to allow the impression to mark the dough.
  4. Bang the wooden mold to release the formed cookie. Place on baking sheet and bake for 15-20 minutes on upper ⅓ rack of oven.
  5. Cookies will be done when bottoms are slightly red.
  6. After coming out of the oven, dust the WALNUT cookies with powdered sugar (date cookies leave plain)
  7. Let cool and enjoy!
Recipe Notes

** Using a scale to measure ingredients is most accurate for this recipe. ** If the dough gets to too soft to work with, you can refrigerate for a bit to firm up. **If you can't find Mahlab spice, you can substitute additional nutmeg or cardamom, or omit completely.  **Wooden molds can be found here or at any Middle Eastern grocery store.   

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Fattoush Salad

Fattoush Salad

I love salad, I truly do but when you pair salad with bread, it's a combination that can't be beat! We grew up eating this delicious salad, Fattoush. Spiced with sumac spice, crunchy bread and crunchy fresh vegetables it's almost a meal on it's own. 

Fattoush has many variations throughout the Middle East, this version is one my family makes. One rule though, you get to eat it with your HANDS! Yes, those crunchy pita bread bits make it hard to fork, so dig in and use those clean fingertips to pickup every delicious bite of toasted pita, lettuce, radish, cucumbers and peppers. 

To Prepare

While it's best to eat the salad as soon as you mix the bread in, I have a few tricks for you to prepare ahead and have ready to go when you want to enjoy.

The first step is creating your dressing at the bottom of your bowl, once that is ready, layer your veggies starting with your lettuce then add everything else on top and finally top with your crunchy pita bread pieces. When you are ready to eat, mix to ensure each bite is coated with the delicious lemony sumac. The bits of red sumac really make this salad so beautiful and special. Feel free to sub in any veggies you like or opt any out you don't enjoy. It truly is versatile and perfect for a crowd! 

Check out this simple recipe and add it to your next dinner! As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

XOXO,
Cosette

Fattoush Salad
Print Recipe
 Fattoush Salad
Fattoush salad
Course Side Dish
Cuisine Lebanese
Keyword salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Lebanese
Keyword salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Fattoush salad
Instructions
  1. In a large bowl, using a mortar, smash your garlic until finely minced.
  2. Add in your sumac, oil, salt and lemon juice, whisk.
  3. Add in your chopped romaine lettuce, begin layering your other chopped veggies.
  4. Finally add in your toasted pita bread. Place thin pieces of pita in your oven to broil until golden brown, remove and break into small pieces. Add to top of salad.
  5. Once ready to eat, mix to incorporate dressing. Enjoy!
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Lebanese Cauliflower Bites ~ Arnabeet

cauliflower, tahini, lebanese, appetizer

Tangy baked cauliflower with tangy lemon and tahini sauce.

 

There are days I can't remember where I put my keys or what I ate for breakfast. Is it the 3 kids that made me lose my memory or just getting older? I'm not sure but I do know that there are some memories that are hard to forget. Like Sunday meals with the family growing up. Sundays were one of the only days my dad didn't open the shop. It was also the day where we had a big meal, often chicken and toum, grape leaves and side dishes of hummus and baba ganoush. Not too long ago, I remembered a dish my mom used to make, fried cauliflower. Fried bites of cauliflower with tangy, delicious tarator sauce. But let's be honest, I don't like frying much. So I thought recreating this well loved recipe by roasting the cauliflower, resulting in a delicious side dish or appetizer perfect for Sunday supper or an appetizer or side dish at your holiday gathering. 

 

Baked not Fried

Arnabeet Mekleh (translated to fried cauliflower) is a common Lebanese snack. Cauliflower florets dredged and fried into morsels of goodness, drizzled with the classic tarator sauce (tahini garlic sauce). Don't get me wrong, I LOVE these bites, they are everything you dream of. But I do NOT like frying, especially savory foods. I'll fry a donut any day of the week, but savory foods tend to evoke more of a smell when frying. And let's be honest, anything baked is 10x healthier for you. Do you prefer baked foods versus fried? Truth be told, my kids aren't cauliflower fans, until they tried these delicious bites. Roasted to perfection with a healthy coating of toum to really caramelize and glaze the bites, tangy lemon squeezed on top and garlicky tarator to dip. These simple ingredients truly transform the simple, humble cauliflower to the perfect snack. 

cauliflower, tahini, lebanese, appetizer

A squeeze of lemon on the hot charred cauliflower.

 

cauliflower, tahini, lebanese, appetizer

Classic taratore sauce (tahini, garlic and lemon) take these from ordinary to extraordinary.

 

Health Benefits

Cauliflower has been the CRAZE lately, cauliflower rice, cauliflower pizza (which I beg to disagree on). Truth is, cauliflower is a superfood that we all should be eating more of. It's an excellent source of fiber, high in Vitamin C and an anti-inflammatory. I always appreciate new ways of enjoying vegetables, with this dish being both vegan and gluten free, it's a winner for anyone looking for a delicious, nutritious dish. 

As always, I hope you enjoy this dish and love seeing your creations. Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo,
Cosette

cauliflower, tahini, lebanese, appetizer

Enjoy as an appetizer or side dish for any meal.

 

cauliflower, tahini, lebanese, appetizer

Lebanese Cauliflower Bites, Pin for later.

 

 


Print Recipe


Lebanese Cauliflower Bites ~ Arnabeet

cauliflower, tahini, lebanese, appetizer

Course Appetizer, Side Dish
Cuisine Lebanese
Keyword fall, lebanese

Prep Time 10 minutes
Cook Time 25 minutes

Servings


Ingredients
Baked Cauliflower

Tarator (tahini sauce)

Course Appetizer, Side Dish
Cuisine Lebanese
Keyword fall, lebanese

Prep Time 10 minutes
Cook Time 25 minutes

Servings


Ingredients
Baked Cauliflower

Tarator (tahini sauce)

cauliflower, tahini, lebanese, appetizer


Instructions
Baked Cauliflower
  1. Preheat oven to 500 degrees.

  2. Prepare cauliflower by cutting into florets.

  3. Spread florets on baking sheet and coat with toum and salt, be sure each floret is coated.

  4. Bake for 20-25 minutes tossing halfway to ensure all pieces are browning evenly.

  5. Once browned and caramelized, remove from oven and squeeze liberally with lemon.

  6. Plate and enjoy with taratore sauce.

Tarator Sauce
  1. With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking. Add additional water or lemon juice to thin if too thick.


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Loobieh bi Zeit (Green Beans with Oil)

Thank you Carapelli Olive Oil for sponsoring this post. For more information and a store locator, please visit CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Tender green beans are tossed with lemon, garlic and olive oil.

Simple Times

If I close my eyes and visualize my childhood it always, always includes a bounty of food. Afternoons sitting in the kitchen with my mom helping her peel garlic, stream oil while she makes toum or clip the ends of green beans. Despite the tough times my parents had while growing up, there was never a shortage of food. Whatever my mom made us, was a meal fit for a king or queen. I think her gift, and that of my people, is taking the simplest ingredients and creating food that is flavorful, delicate and always made with love. 

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Simple ingredients and high quality Carapelli Olive Oil elevate this dish.

From simple cuts of meat, vegetables, garlic, lemon and olive oil, a meal can be enjoyed by many. It is the process of taking quality ingredients and cooking techniques that brings out the best in each dish. Using the highest quality olive oil is so important in Lebanese cuisine. It is often the glue that creates a cohesive dish, marrying all the flavors together. Carapelli Organic Extra Virgin Olive Oil is soft, balanced and fruity in flavor. The delicate flavor of Carapelli Olive Oil is achieved by harvesting high-quality olives at the optimal time, in the most delicate manner. It is the perfect accompaniment to Loobieh where olive oil is the star of the dish.

olive oil, lebanese, cooking, taste, italian

With 3 distinct olive oils, choose the one that fits your dish!

Loobieh bi Zeit

In Arabic, "Loobieh" translates to green beans and "Zeit" translates to oil. Loobieh can be prepared in two ways, one is a braised green bean dish that is filled with tomatoes and often meat. The other version is a dish where greens beans are cooked tenderly, then tossed with garlic, lemon and the most delicate olive oil. Both dishes can be enjoyed as a meal on their own or as part of a mezze platter. This recipe highlights the simple garlic and olive oil Loobieh, enjoy with pita bread warm or cold. Carapelli Organic Extra Virgin Olive Oil truly elevates this dish with the balanced classic flavor of the olive oil and tender sweet greens beans.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Carefully crushing the green beans with a pestle ensures the flavors of olive oil, garlic and lemon come through each piece.

 

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

High Quality olive oil is essential to create the most flavorful dish.

I hope you enjoy this simple recipe! As always, I love to see your creations, be sure to tag me on Instagram or Facebook if you give this a try. You can find more inspiration using Carapelli Olive Oil by visiting CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

Xoxo
Cosette

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Pin recipe for later! Tender green beans are tossed with lemon, garlic and olive oil.


Print Recipe
 Loobieh bi Zeit (Green Beans with Oil)
Recipe as written is for a full-sized meal. Can be halved for an appetizer.
green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan
Course Appetizer, Main Dish, Side Dish
Cuisine Lebanese
Keyword dinner, lebanese, salad, side dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Appetizer, Main Dish, Side Dish
Cuisine Lebanese
Keyword dinner, lebanese, salad, side dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan
Instructions
  1. Prepare your green beans by removing the ends and washing.
  2. In a large pot, add your green beans and fill with water. Set burner to high and let beans boil for about 20-25 minutes until tender.
  3. Meanwhile, in a bowl, smash your garlic using a pestle or garlic press. Squeeze your lemon and set aside.
  4. Once green beans are tender. Drain and add to bowl with garlic. Begin smashing the beans into the garlic, add in your lemon and olive oil while warm.
  5. Combine breaking the beans apart to allow all the flavor to come through. Season with salt and any additional lemon (to taste).
  6. Serve warm or cold with pita bread. Enjoy!
Recipe Notes

**If making as a side dish, I would cut the recipe in half. The recipe as shown, is meal-sized. 

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Date Rice Krispie Treats

rice krispies, dates, tahini, lebanese, school, treat

Wholesome, filling and delicious. These Rice Krispie treats will be a hit with anyone.

Date Rice Krispie Treats

I know exactly what you're thinking, why on Earth did you think it was a good idea to change a classic Rice Krispie treat? To be perfectly honest, I love rice krispie treats as much as my kids: sweet, gooey and almost so light and fluffy you forget how bad they are for you. I'm a firm believer of everything in moderation so we will ABSOLUTELY still make traditional rice krispie treats. But, these new treats will have you wishing for more. 

Why Dates? 

I'm pretty much obsessed with dates, they are sweet, filling and not to mention, good on the digestive system. They also happen to be a perfect natural sweetener, truly nature's candy. Dates in Arabic is pronounced "Tammr". Tammr is a natural filling for many Lebanese desserts including ma'mmoul or these easy and delicious date cookies. Dates are commonly found in the Middle East including Lebanon. These sweet pieces of nature's candy are perfect alone or to create into a paste for easier use. Date paste is simply dates pitted, softened, blended and packaged. Using date paste in desserts is much easier and less time consuming than pitting and processing dates oneself. 

Tahini, the perfect match

It seems only fitting to pair dates and tahini. Tahini, sesame paste is nutty, warm and rich. While tahini is traditionally used in many savory dishes like hummus, baba ganoush or garlicky sauces, it also has it's place in sweets. Think of tahini like any nut butter and can truly replace a nut butter in a recipe for an allergy-free alternative. Not quite as overpowering as many nut butters, it is the perfect accompaniment to the very sweet date. 

rice krispies, dates, tahini, lebanese, school, treat

Try and not to eat the whole tray!

Breakfast or Snack

What better way to bring these two superfoods together in an easy to grab treat good for breakfast or snack anytime of day, rice krispies! Even though dates are sweet and tahini has characteristics of nut butters, sometimes kids are reluctant to eat either. I wanted to create a healthy, delicious and sweet treat I could give my kiddos and not feel guilty. Something that will satisfy their sweet tooth but also fill their bellies with goodness. These would be a great lunchbox addition or to serve as a school snack.  Not to mention my hubs and I love them! I can easily grab one and go in the morning with my coffee for a healthy and filling breakfast. 

I hope you enjoy this simple recipe, wholesome and delicious! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. Don't forget to Pin for later, tap the "Pinterest" button on any image. 

Xoxo
Cosette

rice krispies, dates, tahini, lebanese, school, treat

Pin for later!


Print Recipe
 Date Rice Krispie Treats
I cut these into 20 small squares in my 9x7 pyrex glass dish. Smaller sized bites are perfect!
rice krispies, dates, tahini, lebanese, school, treat
Course Dessert
Cuisine Lebanese
Keyword breakfast, snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Dessert
Cuisine Lebanese
Keyword breakfast, snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
rice krispies, dates, tahini, lebanese, school, treat
Instructions
  1. Spray a 9x7 pan with cooking spray and set aside.
  2. In a large pot, add your date paste and coconut oil. Heat on low until the date paste begins to soften and melt.
  3. Add in your tahini and salt and continue melting until the mixture is combined and soft.
  4. Add in your cereal and fold into the date mixture using a spatula until all pieces are coated.
  5. Dump mixture into prepared pan and press down to flatten.
  6. Top with flake sea salt if desired. Cut and enjoy!
  7. Cover or place pieces in sealed container. Good for 3-5 days.
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Mediterranean Rice Salad

rice, salad, wine

Delicious flavors of sumac, mint and lemon paired with fresh vegetables pack a punch in this tasty salad.

One of my all-time favorite salads is fattoush. Fattoush is a Lebanese salad that is loaded with veggies, boasts a lemony flavor and the pièce de résistance, toasted pita bread! The problem with fattoush is shortly after the salad is made, the bread gets soggy and that's it for me, I don't do soggy bread. I wanted to create a recipe that had all the delicious flavor of fattoush but held up to time. This Mediterranean Rice Salad is packed with flavor, loaded with veggies and a perfect meal or side dish.

Sumac

Sumac is one of the mostly widely used spices in Lebanese cooking. Sumac trees are plentiful in Lebanon and yield a fruit that is ground into the reddish powder we know as sumac. With a bold lemon, tangy flavor, it packs a punch and brightens any dish. Sumac, with the addition of lemon and mint create a unique flavor that is light and refreshing in this salad. 

Wine Pairing

Tomatoes, cucumbers, radishes and peppers along with black rice are the basics to this recipe. Of course mixing and matching veggies and varieties of rice are totally doable to suit your preferences. I love how these hearty veggies can hold up to the rice and flavor of the sumac, lemon and mint. The salad is also a perfect companion to a Dry Riesling. Pacific Rim Dry Riesling ($12) is a perfect Columbia Valley wine to go with this meal. The wine is crisp, dry and lush, quite a bit different than your standard Rieslings. Aged in stainless steel, it has a crisp, sharp flavor that holds up to the lemony, tangy flavor of the sumac and lemon in the rice salad. 

wine, pacific rim, riesling

This dry riesling is the perfect pairing with this Mediterranean Rice Salad

Whether you are planning a BBQ, family dinner, school or work lunches, this salad will sure to please a crowd.

#PacificRimWine
#TheresARieslingForThat

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

rice, Mediterranean, riesling, wine

Dry Riesling is perfect with this bold lemony salad.


Print Recipe
 Mediterranean Rice Salad
rice, salad, wine
Course Side Dish
Cuisine Lebanese
Keyword fall, rice, salad, side dish, summer, wine
Servings
servings
Ingredients
Course Side Dish
Cuisine Lebanese
Keyword fall, rice, salad, side dish, summer, wine
Servings
servings
Ingredients
rice, salad, wine
Instructions
  1. Prepare your rice according to package directions. Let cool overnight in the fridge.
  2. In a large bowl, pound your cloves of garlic using a mortar. Add in your sumac and dried mint. Add your lemon, olive oil and salt and whisk mixture all together. Add your rice to your dressing mixture.
  3. Prepare your vegetables, chopped in small pieces and add to salad.
  4. Mix salad to incorporate dressing and vegetables well.
  5. Enjoy as is or top with chicken, salmon or other protein to create a full meal.
Recipe Notes

**You may need to add a bit more olive oil the next day as the rice absorbs the liquid. Adjust as needed. 

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Baba Ganoush

 

It's been over 20 years since I have made a trip to Lebanon to visit family. Yikes! I didn't realize how long it had been until I calculated the years. Kind of like me thinking 30 years ago was in the 70s, but actually it was the 90s...how did this happen??? Anyway, my last trip to Lebanon I was 17 years old. Young, excited, rebellious! My grandfather, may he rest in peace, I'm sure had a blast with the shenanigans I pulled. Even though I was young(er), the sense of livelihood and excitement was there for everyone. Huge gatherings with friends and family that occurred regularly, always centered around food. 

mezze platter, charcuterie board, baba ganoush

Some labnah, olives and parsley salad with sumac

In Middle Eastern countries, we celebrate everything with food! Mezze, is the equivalent to a MASSIVE charcuterie board here in the United States. When you walk into a home, food is immediately offered and you are expected to eat. Mezze is a spread of many different appetizers and usually enjoyed with a drink such as arak. Some common dishes include hummus, labneh, fresh pita bread, olives, baba ganoush, chicken, grape leaves, cheeses, veggies and more. A table is spread with endless food options but yet, no one eats a large meal. It's just small bites you can enjoy leisurely. That's the thing, everything is slower and not rushed in Lebanon. People take the time to enjoy each other's company, enjoy the food, dance, talk and spend hours enjoying the afternoon or evening. 

I read this article a while back in the NY Times, it was titled, How to Throw a Relaxed Parisian Dinner Party.  As I read it, I thought to myself, this was what life was like in Lebanon. Dining with friends and family and enjoying every moment. Being in the moment. Talking, eating, enjoying life and the company of friends and family. The best conversations and friends come around a table to enjoy food. 

Now in my 30s, full family, lots of friends, one of my favorite things to do is entertain. I love to feed people, just like my parents do, just like their parents did and all my aunts and uncles still do. It's not me, it's cultural. It's a way of a life, a way we grew up learning to share what we have, especially food. For me, being Lebanese is not just where my parents came from, it's a link to my culture, my history, my family. 

As I continue to grow and learn about food, culture and the art of entertaining, I continue to circle back to my amazing heritage. This month, a group of amazing bloggers are celebrating the art of Arab food by using the hashtag #AprilisforArabFood . Follow along to see all the amazing creations from various Arab countries all over the world. The most amazing part is each post not only shares food, but stories and memories. 

mezze, appetizer, baba ganoush, charcuterie board

Silky, creamy baba ganoush

Today I'm sharing my recipe for baba ganoush and pita bread that you can add to your OWN mezze platter. Baba Ganoush, is an eggplant dip with many variations similar to hummus. I personally like my baba ganoush very smooth and creamy versus the traditional thick style. Running the eggplant through a food processor helps to get it silky and smooth. This easy recipe will have you making it weekly along with amazing fresh from the oven pita bread! You can click to find other Lebanese Recipes on the blog to add to your mezze platter. Find the recipes for baba ganoush and fresh pita bread below. 

baba ganoush, charcuterie board, mezze

Baba ganoush, silky and smooth

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

 

Print Recipe
 Baba Ganoush & Pita
Find these two delicious recipes to add to your own mezze platter.
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Instructions
Baba Ganoush
  1. Set your oven to 450 degrees or light your grill.
  2. Prepare eggplant by washing and rubbing with a touch of olive oil.
  3. Place eggplants on a large baking sheet to roast in the oven or place directly on flames of grill on medium-high heat.
  4. Allow eggplants to roast turning every 5 minutes or so to allow each side to char and roast. You'll want to roast for about 15-20 minutes until eggplants are very soft.
  5. Once soft, remove from grill or oven and place on a roasting pan, cover with plastic wrap for about 5 minutes to allow the steam to create for easy removal of skin.
  6. Once steamed up, remove plastic wrap and begin to remove the skin, it should come off very easily at this point.
  7. Place the flesh of the eggplant in a colander and allow to drain excess liquid for about 5 minutes.
  8. Place drained eggplant and garlic in food processor and allow to process. Add in your tahini, lemon and salt. Adjust to taste, drizzle with olive oil and enjoy with fresh pita.
Pita Bread
  1. Preheat your oven and baking steel or pizza stone on 550 degrees and allow to heat for about an hour.
  2. In the bowl of your stand mixer fitted with dough hook add your flour and salt to the bowl.
  3. In a small measuring cup, add your yeast + sugar and fill with 1 cup warm water (110 degrees). Set aside and allow to bloom for about 5 minutes.
  4. With the mixer on low, add your yeast mixture to the flour mixture. Add an additional ¼ cup warm water if needed to create a cohesive dough.
  5. Allow mixer to work the dough for about 5 minutes.
  6. Cover bowl with warm damp towel and allow dough to rise for about an hour in a warm space.
  7. Once dough has risen, begin to make pita.
  8. Take a small piece of dough and roll very thin (as thin as you can go without tearing) on a well floured surface. Place on a pizza peel and place on steel or stone.
  9. Pita will only need to bake for about a minute, watch closely as it puffs and once fully puffed, remove from oven and place on a plate covered with a towel.
  10. Repeat until dough is done, make approximately 1 dozen pita.
  11. Store in a ziplock bag to stay fresh. Best used the day of or heat slightly before using.
Eggplant Oven Instructions
  1. Preheat oven to 450 degrees
  2. Prepare eggplants by trimming tops and bottoms and using a vegetable peeler, peel just part of the skin, making stripes.
  3. Cut eggplants into 1" cubes and place on large baking sheet.
  4. Drizzle with olive oil (2-3 tsp) and a sprinkling of salt (about ½ tsp)
  5. Using clean hands, mix to coat all pieces and make a single layer on baking sheet.
  6. Roast for 25 minutes, mixing halfway through baking. Remove from oven and let cool slightly.
  7. Place cooled eggplant and garlic in food processor and allow to process. Add in your tahini, lemon. Adjust to taste with any additional salt or lemon, drizzle with olive oil and enjoy with fresh pita.
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Creamy Hummus

Stop what you are doing right this second and grab a bag of garbanzo beans and take them for a soak! Seriously, you NEED to make this hummus right away and you will thank me. I have strived to get the super creamy hummus many, many times. I will say, that having a very high powered blender or food processor is key, I recently got a Wolf Blender and couldn't be happier with it! If you don't have one, definitely invest in one that you can use for dips, soups, spreads and smoothies. It's worth it! 

I grew up eating hummus, so basically before it was cool and popular. What's not to love? Garlic, lemon, creamy beans, and tahini, it's a superfood like none other! I'm glad it's gained popularity and people have come to realize how amazing it really is for you. There are so many variations to making hummus, some that don't even require chickpeas! This is a VERY classic Mediterranean version, nothing fancy, just simple ingredients that meld together so incredibly well.

Tahini ~ Sesame Paste

The key to this recipe is tahini, many recipes call for adding olive oil to the hummus mixture itself, traditionally it is just used to top the hummus. The tahini is what gives it that creamy texture and depth of flavor, so be sure you are using good quality tahini when preparing. This process of preparing the beans is very specific to making hummus, this creates a very, very soft bean that is perfect for hummus. If you're preparing garbanzo beans for salads or anything else, these will be too soft. 

Traditional Method

There are definitely shortcuts to making hummus but the classic way includes an overnight soak then cooking to ensure very soft and creamy hummus. Another trick is adding baking soda to your garbanzo beans to help them soften even more, it changes the pH in the water creating a better environment for the skins to soften. The baking soda also helps to reduce the gas that beans will generally give you, bonus! With all these great tips and tricks, you are just a few hours away from beautiful and delicious hummus and you will NEVER go back to store bought. 

Canned Beans

You can ABSOLUTELY still use canned garbanzo beans if you don't have time to soak or just want hummus a little quicker. It is still crucial to boil down your beans, without this step you'll be left with chunky hummus. Once boiled and cooled, you'll follow the same steps to creating the perfect hummus.

Instant Pot

My Instant Pot is one of my favorite kitchen appliances, especially with beans!!! It makes a long process super quick. The beauty of using the Instant Pot is the ability to skip an overnight soak if you forget. 

  1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
  2. Set your Instant Pot to high pressure, beans for 45 minutes.
  3. Quick release after 5 minutes and check the texture of your beans. 
  4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 

Tips and Tricks

A few things to consider when making hummus that will ensure you have the BEST results!

  1. Process cooled beans: Processing the chickpeas when they are too warm/hot can make your hummus too thick and more like a paste instead of that creamy texture that you want. I recommend processing once your mixture has fully cooled to room temperature. 
  2. Ice cubes: Some folks may think it's weird to add in ice cubes to make hummus but it allows the mixture to stay creamy and also gives it that bright and vibrant color.
  3. Baking soda: Adding baking soda to your cooking beans is a old trick that helps to soften the skins. If making traditional dried beans adding it during the soak process and then again when boiling really gives the best texture. If using canned beans, adding to the boiling process helps to break down the skins - no more peeling skins!!!
  4. Thinning out: If you process your hummus and realize it's too thick, you can always thin out by adding some more cold water and or lemon juice if it needs a little more zing. 
  5. Instant Pot: If you choose to use the Instant Pot without soaking beans, be aware that they may cause more gas. Yes, the soaking process actually helps to eliminate some of the properties that cause gas. The hummus will still taste amazing and you'll have wonderful results, but maybe a little more gas.
    More about the degassing process (oligosaccharides) from Taste of Home

I hope you enjoy this hummus recipe as much as my family does. Remember, eating healthy and balanced doesn't need to be expensive. A bag of beans goes a long way and is a great way to enhance your family's diet and menu.

As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

FeedFeed
Catch me make this delicious hummus on Afternoon Live
  • Chickpeas soaking
    Get your garbanzo beans soaking in a large bowl of cold water, cover about 2" and add in ½ teaspoon baking soda. Let sit overnight.
  • Boiling garbanzo beans
    Day 2, drain your chickpeas that were soaking and give them a rinse. Transfer to a large pot, cover with water and add in 1 bay lead and 4 cloves of peeled garlic.
  • Garbanzo Beans
    Be sure to skim the white stuff that comes to the top of the pot while boiling. Skim and boil for about 45 minutes to an hour.
  • Garbanzo Beans, hummus
    Once your beans are super soft and skimmed, drain. It should be very soft.
  • Garbanzo beans, hummus
    Let your beans cool to room temperature.
  • garbanzo beans, hummus
    Finally, begin blending. You'll add your tahini, lemon juice, ice cubes, water and beans together into your high powered blender to process. See full details below.

Recipes to try:

Lamb Skewers with Hummus
Fasolia bi Zeit (Beans with Olive Oil)
Baba Ganoush

If you have leftover aquafaba, try out my friend Candice's Dalgona Chocolate Milk or Dalgona Matcha Latte drink!

Print Recipe
 Creamy Hummus
Creamy Hummus
Course Appetizer, Side Dish
Cuisine Lebanese
Keyword lebanese, side dish, snack
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 8 hours
Servings
cups
Ingredients
Course Appetizer, Side Dish
Cuisine Lebanese
Keyword lebanese, side dish, snack
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 8 hours
Servings
cups
Ingredients
Creamy Hummus
Instructions
Preparing the beans
  1. The night before you want to make your hummus, soak your dry beans in a large bowl filled with the beans and water to cover the beans about 2". You'll want to leave room for them to expand. Add ½ teaspoon of your baking soda to this mixture and let sit 8 hours or overnight.
Making Hummus
  1. Drain your soaked beans and give them a quick rinse. (if using canned beans, rinse and drain then continue as directed). See instructions above if using Instant Pot method.*
  2. Add beans to a large pot, fill with water to cover the beans about 2" or more. Add in your bay leave and 2 cloves of peeled garlic and your additional ½ teaspoon of baking soda.
  3. Bring beans to a boil on medium-high heat, continuously skimming the top foam.
  4. Continue this process for 45 minutes to an hour on medium-high heat.
  5. Once the beans are soft, drain (you can reserve the liquid if you'd like, this is aquafaba which is used in place of eggs in many dishes). Remove the bay leaf, keep the garlic cloves with the beans.
  6. You'll want to let your beans cool to at least room temperature, processing warm beans will result in a very thick and paste like consistency.
  7. Once your beans have cooled, in a high powered blender or food processor, add your beans, ice cubes, remaining 2 garlic cloves, tahini and lemon. Blend, add a few tablespoons of water as needed to thin.
  8. Taste and add in salt and any additional lemon (to taste). If your mixture is too thick, thin out with some additional water, one tablespoon at a time.
  9. Scoop out into dish, and top with your adornments. Enjoy with pita bread, veggies or chips.
Recipe Notes

*Hummus can be frozen in a freezer safe container, top with a thin layer of olive oil on top, seal and can be stored for up to 4 months. Remove from freezer and place in fridge when ready to use.   

*Instant Pot method:

  1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
  2. Set your Instant Pot to high pressure, beans for 45 minutes.
  3. Quick release after 5 minutes and check the texture of your beans. 
  4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 
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Sumac Carrot and Feta Salad

Carrots for Sumac Carrot Salad

When Rebecca from Square Meal Round Table invited me to collaborate on their 4th ingredient collaboration, carrots, I was totally on board and knew that I wanted to take the delicious sweet carrot and pack a bit of punch to it. I'm joined by many talented bloggers for this fun event. You can find a list of them below in recipe notes, you can also follow our hashtag on Instagram #24carrotgoals for so much inspiration! 

One of my favorite things is taking day to day ingredients and infusing them with the flavor and spices of my culture and heritage. A largely popular spice in Lebanese cuisine is sumac, the sumac bush produces vibrant red berries which are then dried and ground into a coarse powder. The sumac spice has a lemony, salty and slightly acidic flavor profile. It really packs a punch and also creates complex flavor. The best part of sumac is the vibrant pop of color it can give food with its bright maroon/red color. Sumac is most commonly used in salads, za'atar and to top various dips (hummus, baba ganoush, labneh) but don't let it fool you, it can be used for most any dish from chicken to beef to potatoes. It is best used to top food with AFTER it has been cooked to really make the flavor pop. 

Sumac Carrot and Feta Salad

Sumac Carrot and Feta Salad

Carrots have to be one of the most loved root vegetables. Sweet, crisp, delicious raw or cooked, gorgeous color, they are perfect. I wanted to let carrots shine in a very simple side dish. Roasted carrots + spinach + feta and the all loving sumac come together to create a fresh and vibrant new side dish that is vegetarian, gluten free and most importantly, delicious. Easily eaten as is or topped with grilled chicken or steak to make a complete meal. This dish takes no longer than 20 minutes to prepare but will impress at any dinner party or on your table this evening. Enjoy and be sure to check out the other amazing bloggers for more carrot-spiration! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Roasted Carrots

Roasted Carrots with olive oil, pinch of salt & pepper

 

Carrots, spinach and sumac

Roasted carrots tossed with fresh spinach + sumac

 

Toasted pine nuts

Toasted pine nuts to top the warm salad.

 

Sumac Carrot and Feta Salad

Sumac Carrot and Feta Salad

 


Print Recipe


Sumac Carrot and Feta Salad

Sumac Carrot and Feta Salad

Course Side Dish
Cuisine Lebanese

Prep Time 10 minutes
Cook Time 15 minutes

Servings


Ingredients

Course Side Dish
Cuisine Lebanese

Prep Time 10 minutes
Cook Time 15 minutes

Servings


Ingredients

Sumac Carrot and Feta Salad


Instructions
  1. Preheat oven to 400 degrees Fahrenheit.

  2. Clean, peel and cut carrots into long slender slices. I typically half the carrot then cut each half diagonally 1-2 times.

  3. Place sliced carrots on a sheet pan and drizzle with olive oil, salt and pepper. Toss to coat evenly.

  4. Roast carrots in pre-heated oven for about 15 minutes. You want carrots to be roasted but yet still firm.

  5. Remove hot tray from oven and immediately toss in spinach and sumac with carrots. Toss over and over until the spinach is coated and slightly wilted. Taste and add any additional sumac, salt or pepper to taste.

  6. In a small pan, place a teaspoon of olive oil in a pan with the pine nuts. Roast on medium heat for about 5 minutes. Be sure to shake pan to ensure the nuts are browned evenly.

  7. Plate spinach + carrot mixture, top with pine nuts and crumbled feta and a squeeze of lemon. Enjoy!


Recipe Notes

*Sumac can be found at most Middle Eastern grocery stores or in your nature section of your grocery store. 
*Top the salad with chicken or steak to complete your meal. 

*Find a list of all the participating bloggers: 

Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

The Cooking of Joy’s Candied Carrot Rose Tart

Better with Biscuits’ Carrot Souffle

This Healthy Table’s Beet and Carrot Galette

Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

Figs & Flour’s Thai Peanut Pizza

Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

Flours in Your Hair’s Carrot Pecan Cookies

Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

Worthy Pause’s Paleo Thai Curry Carrot Soup

Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

What Great Grandma Ate’s Paleo Carrot Mug Cake

More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad

Hot Dishing It Out’s Vegan Carrot Whoopie Pies

Katie Bird Bakes’ Carrot Cake Scones

Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

Easy and Delish’s Carrot Spaghetti

Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

Smoothies and Sundaes’ Carrot Cake Sourdough

Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms

Food by Mars’ Paleo Carrot Walnut Loaf Cake

Measuring Cups Optionals’ Carrot Curry Soup

Rezel Kealoha’s Turkish Yogurt Carrot Dip

Pies and Prejudice’s Carrot Pie with Maple & Cardamom

Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

Baking The Goods’ Roasted Carrot & Herby Feta Galette

Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

Rumbly in My Tumbly’s Chai Carrot Pie

Cook Til Delicious’ Mini Carrot Cake

What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

It’s a Veg World After All’s Zesty Sunflower Carrot Spiral

Lady and Larder’s Carrot Crudite Board with Z'atar Hummus

Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting

Butter Loves Company’s Iced Carrot Cake Cookies

Suburban Pie and Treat’s Carrot Pineapple Raisin Pie

Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese

Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing

Flotte Lotte’s Carrot Apple Pie

Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30) https://smartinthekitchen.com/2018/02/red-curry-carrot-ginger-soup/

Pizanna’s Vegan Carrot Birthday Cake

Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing

What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter

Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette

Feed the Swimmers’ Air Fried Rainbow Carrot Chips with Tzatziki

Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts

Been There Tried It’s Carrot Latkes with Cranberry Aioli (Paleo)

Dirty Whisk’s Carrot and Herbed Ricotta Tart

Farm and Coast Cookery’s Carrot & Herbed Ricotta Phyllo Tart

Seed and Mill’s Carrot Cake with Tahini Caramel Frosting


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Lebanese BakLAWA

I remember so fondly my parents making all the Lebanese desserts over the holidays. Our holiday cookies looked a little different than our friends' cookies. Ingredients like semolina, farina, phyllo dough were common. The standard chocolate chip cookie wasn't the norm at my house. Our desserts were special morsels of flavor from the Mediterranean.  Flavors that my parents grew up with and began passing on to us! 

Both my parents are amazing in the kitchen as many of you already know and holiday time is no exception. They make everything shine. Perfect trays of desserts, every favorite dish you can think of, mezze (or appetizers) to munch on for days, from savory fatayer (savory pies: meat, spinach), hummus, grape leaves and so much more! I am SO thankful I get to go home to spend the holidays with the family! Wouldn't you??

BatLAWA vs BakLAVA

But dessert, the famous and most delicious desserts: mammoul, numoora, shyreehe and the coveted baklawa. Hands down one of my favorite Lebanese desserts. BakLAWA, similar to the more frequently referred to, bakLAVA is slightly different. Baklawa is also made with thin sheets of phyllo dough + nuts + butter, lots of butter! But some of the differences are in the syrup. The traditional Greek bakLAVA uses a honey based syrup with some additional spices, generally quite sweet. Lebanese baklawa on the otherhand uses a simple syrup mixture scented with orange blossom and rose waters. Batlawa filling is also a little bit lighter than baklava, not as much filling overall and less ingredients. Batlawa is made simply with phyllo dough + butter + walnuts + sugar + orange blossom and rose waters. You can smell a Lebanese dessert miles away, they will generally always contain the lovely orange blossom and rose waters, our signature scents. 

While our lovely Lebanese batlawa gets lost in the shuffle, I personally think it is more delicate and frankly, more consumable (that is if you want to eat large copious amounts of it). Just like a chocolate chip cookie with many variations, this is just one of many versions of batlawa or baklava. While these aren't a traditional cookie, they are definitely bite-sized and even more delicious than any cookie I have tasted. I hope you find yourself this holiday season making memories with your family, baking your favorite desserts with your mom, dad, aunt, uncle or children. And if you find the time, try a new holiday cookie (or dessert) of batlawa, the Lebanese morsel of goodness. As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Happiest of Holidays to you and your loved ones!

Xoxo
Cosette