one pan shrimp and rice ingredients

Basmati or parboiled rice gives the dish a fluffy texture and helps absorb all the delicious flavors.

Jumbo shrimp add a juicy, tender bite and a touch of sweetness from the sea.

Water, vegetable stock, or chicken stock is used to cook the rice and bring everything together with rich flavor.

Mixed frozen vegetables add color, texture, and extra nutrients to the dish.

Celery sticks bring a light crunch and mild, earthy flavor.

Chopped onion creates a flavorful base and enhances the overall taste.

Minced garlic adds a bold, aromatic kick that complements the shrimp perfectly.

Fresh cilantro gives the dish a bright, herby finish and a pop of freshness.

Hot sauce brings a little heat and a tangy depth of flavor.

Salt is essential for seasoning the dish and balancing the flavors.

Black pepper adds a mild spice and subtle warmth.

Yellow rice seasoning or turmeric gives the rice a beautiful golden color and a hint of earthiness.

Dried cilantro adds extra herb flavor that ties in well with the fresh version.

A chicken bouillon cube boosts the savory flavor of the broth and enhances the rice.

Olive oil is used for sautéing and adds richness and depth to the dish.

How to make one pan shrimp and rice?

1. Soak the Rice

Start by washing the basmati or parboiled rice thoroughly under cold water. Then, soak it in water for about 1 hour. This helps it cook evenly.

2. Prepare the Shrimp

Clean and devein the jumbo shrimp. Rinse them well and set aside.

3. Sauté the Aromatics

In a large pan, heat olive oil over medium heat. Add chopped onion and cook for about a minute until soft. Add minced garlic and cook for another 30 seconds.

4. Add Cilantro and Shrimp

Toss in the chopped fresh cilantro, followed by the shrimp. Stir to combine and cook the shrimp for about 2–3 minutes until they start turning pink (don’t overcook).

5. Mix in the Vegetables

Add the chopped celery and mixed frozen vegetables. Stir everything together for a minute so the veggies begin to thaw and blend into the mixture.

6. Layer the Rice and Seasonings

Drain the soaked rice and add it to the pan. Add yellow rice seasoning or turmeric, dried cilantro, salt, black pepper, and the crumbled chicken bouillon cube. Pour in the hot sauce and gently mix everything together.

7. Pour in Liquid and Cook

Pour in the water or broth (vegetable or chicken stock). Stir once, bring everything to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer gently for about 15 minutes.

8. Adjust Shrimp if Needed

If using smaller shrimp: remove them after step 4 and set them aside. Once the rice is fully cooked, add the shrimp back in and steam for 1–2 minutes before serving to avoid overcooking.

9. Finish and Serve

Once the rice is fluffy and the shrimp are tender, turn off the heat. Garnish with fresh cilantro or parsley and serve with hot sauce, if desired.

How to store shrimp and rice?

1. Cool before storing

Let the shrimp and rice cool to room temperature before placing it in the fridge. This prevents condensation and soggy texture.

2. Use an airtight container

Transfer leftovers into an airtight container to keep it fresh and avoid absorbing other fridge odors.

3. Refrigerate promptly

Store in the refrigerator within 2 hours of cooking. It will stay good for up to 3 days.

4. For longer storage — freeze it

Place portions in freezer-safe containers or zip-top bags. Label with the date and freeze for up to 2 months. Keep in mind: texture may slightly change once reheated.

How to reheat ?

1. Microwave (Quickest)

Add a splash of water or broth to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until warm.

2. Stovetop (Best Texture)

Add the rice to a nonstick pan with a splash of water or broth. Cover and heat over low-medium heat, stirring occasionally, until fully warmed through.

3. Avoid overcooking shrimp again

To keep shrimp tender, remove them while reheating the rice, then stir them in for the last minute of reheating to warm gently.

Frequently asked questions

1. Can I use frozen shrimp?

Yes, frozen shrimp work well in this recipe. Just make sure to thaw them completely and pat them dry before cooking to avoid extra water in the pan.

2. What type of rice works best?

Parboiled or long-grain basmati rice is best for a fluffy, separate texture. Short-grain rice can get sticky and change the final result.

3. Can I use pre-cooked shrimp?

You can, but add them only at the end of cooking to warm through. Cooking them too long will make them rubbery.

4. How spicy is this dish?

The spice level is very mild

Tips and Tricks

1. Soak the rice

Soaking the rice helps it cook faster and more evenly, giving you that perfect fluffy texture.

2. Don’t overcook the shrimp

Shrimp cook quickly—add them toward the end if you’re using smaller ones so they stay juicy and tender, not rubbery.

3. Use stock for more flavor

Water works, but vegetable or chicken stock adds a rich, savory taste to the rice.

4. Finely chop the vegetables

Small pieces cook quickly and evenly and blend nicely into the dish without overpowering the shrimp.

5. Add fresh herbs at the end

Chopped cilantro or parsley at the end adds brightness and freshness to balance the savory flavors.

6. Let it rest before serving

After cooking, let the rice sit (covered) for a few minutes. This helps steam finish the cooking and allows flavors to settle.

7. Taste and adjust

Always taste before serving—adjust salt, pepper, or hot sauce as needed to match your preferences.

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One pan Kafta (kafta bil sanieh)

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steak with mushroom gravy

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One pan chicken and rice

This one-pan shrimp and rice is the kind of dish you’ll want to make again and again. It’s flavorful, filling, and comes together with minimal effort and cleanup. With tender shrimp, fluffy rice, and colorful vegetables, every bite is packed with taste and texture. Plus, it’s a great way to use pantry staples and frozen veggies for a quick and satisfying meal. 

Course Main Course

Cuisine American

Keyword shrimp and rice

Prep Time 15 minutes minutes

15 minutes minutes

Servings 6 People

Ingredients

• 2 cups basmati or parboiled rice soaked for 1 hour
• 300 g jumbo shrimp cleaned and deveined
• 4 cups water vegetable, or chicken stock
• 1 cup frozen mixed vegetables
• 1 celery stick finely chopped
• 1 small onion chopped
• 2 garlic cloves minced
• Fresh cilantro chopped
• 1 tbsp hot sauce
• 2 tsp salt
• ½ tsp black pepper
• ½ tsp yellow rice seasoning or turmeric
• 1 tsp dried cilantro
• 1 chicken bouillon cube
• 2 tbsp olive oil

Instructions

• Prepare the rice: Wash and soak the rice (basmati, parboiled, or a mix of both) for 1 hour.
• Clean the shrimp: Rinse and clean the shrimp, removing shells and veins if needed.
• Sauté aromatics and shrimp: In a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 1 minute. Stir in garlic and cook for another minute, then add fresh chopped cilantro and the shrimp. Mix well.
• Add veggies: Add the finely chopped celery and frozen vegetables to the pan. Stir everything together.
• Add rice and seasoning: Layer the soaked rice over the mixture. Add the chicken bouillon cube, salt, black pepper, turmeric or yellow rice seasoning, dried cilantro, and hot sauce. Pour in the water or stock.
• Cook the rice: Bring everything to a boil. Once boiling, cover the pan with a lid, lower the heat to low, and let it cook for 15 minutes.
• Note: If using smaller shrimp, consider lightly sautéing them, setting aside, and adding them back in at the end to avoid overcooking. Once the rice is cooked, place the shrimp on top, cover again, and let it steam for 1–2 minutes.
• Finish and serve: Once cooked, fluff the rice gently. Top with fresh cilantro or parsley and serve with extra hot sauce on the side, if desired.

The post One Pan Shrimp and Rice appeared first on Baiti Ana.

Not only is it satisfying, but it’s also incredibly easy to make. With just a few everyday ingredients and simple steps, you can skip the drive-thru and create a homemade sandwich that’s even better than takeout. First, you marinate and batter the chicken, then coat it in a crunchy blend of flour and panko. After a quick fry, the result is golden, crispy perfection.

Whether you’re cooking for the family or treating yourself to a weekend lunch, this crispy chicken burger delivers every time. Best of all, you can customize it with your favorite toppings and sauces to make it your own.

crispy chicken burger ingredients

Chicken breast is the main protein in this recipe, providing a juicy and tender base for the crispy coating.

Salt enhances the natural flavors of the chicken and seasons every layer of the burger.

Paprika adds a warm color and a subtle smoky taste that makes the coating extra flavorful.

Black pepper brings a mild heat that complements the other spices without overpowering them.

Garlic powder gives the chicken a rich, savory depth that ties all the flavors together.

Egg helps bind the batter to the chicken, making sure the coating sticks perfectly.

Flour creates the base of the batter, helping the chicken fry up to a crispy golden crust.

Water thins out the batter so it coats the chicken evenly without being too heavy.

Panko breadcrumbs add a light, airy crunch that makes every bite extra crispy.

flour in the coating helps add structure and makes the final crust nice and crisp.

salt ensures the outer coating is just as flavorful as the inside.

black pepper keeps the seasoning balanced and adds a gentle kick.

paprika deepens the color and boosts the smoky flavor in the final crust.

garlic powder ties the flavors together and enhances the savory taste of the crispy coating.

How to make crispy chicken burger?

Step 1: Prepare the Chicken

Cut each chicken breast in half lengthwise to make thinner, even pieces. This helps them cook faster and evenly.

Step 2: Season the Chicken

In a bowl, add salt, paprika, black pepper, and garlic powder to the chicken. Mix well until all pieces are evenly coated with the spices.

Step 3: Make the Batter

In the same bowl or a new one, add egg, flour, and water. Whisk everything together until it forms a smooth batter. Mix the chicken into the batter so it’s fully coated.

Step 4: Prepare the Coating

In a large ziplock bag or mixing bowl, combine flour, panko breadcrumbs, salt, black pepper, paprika, and garlic powder. This will be your crunchy coating.

Step 5: Coat the Chicken

Place one piece of battered chicken at a time into the coating mixture. Shake the bag or toss in the bowl until the chicken is completely covered. Repeat with the rest.

Step 6: Chill the Chicken

Place the coated chicken on a tray and refrigerate for 20–30 minutes. This helps the coating stick better and become crispier when fried.

Step 7: Heat the Oil

In a deep pan, heat oil over medium-high heat. Make sure it’s hot enough before frying (you can test with a breadcrumb—if it sizzles, it’s ready).

Step 8: Fry the Chicken

Fry the chicken pieces in batches. Cook each side for about 2 minutes, or until they turn golden brown and crispy.

Step 9: Let It Rest

Once fried, place the chicken on a wire rack (not paper towels) to keep the coating crispy while it cools slightly.

Now you’re ready to assemble your crispy chicken burgers with buns, toppings, and sauces of your choice!

crispy chicken burger assembly ideas

 Classic Burger

• Burger bun
• Mayonnaise
• Lettuce
• Tomato slices
• Pickles
• Crispy chicken

 Spicy Burger

• Bun
• Spicy mayo or sriracha
• Jalapeños
• Crispy chicken

 Cheesy Burger

• Bun
• Slice of cheddar or mozzarella
• Crispy chicken
• Ketchup or honey mustard

 Slaw Burger

• Bun
• Coleslaw
• Crispy chicken
• Pickles

 Fresh Burger

• Bun
• Mashed avocado
• Lettuce
• Crispy chicken

 Sweet & Spicy Burger

• Bun
• Honey or honey butter
• Crispy chicken
• Spicy pickles

• Pound the chicken evenly: This helps the chicken cook evenly and stay juicy inside.
• Don’t skip seasoning: Season both the chicken and the coating for maximum flavor in every bite.
• Chill before frying: Refrigerate the coated chicken for 20–30 minutes so the breading sticks better and stays crisp when frying.
• Use panko for extra crunch: Panko breadcrumbs give a lighter, crispier texture than regular breadcrumbs.
• Hot oil is key: Make sure the oil is hot enough before frying (around 350°F or 175°C). If it’s too cool, the coating will absorb oil and become soggy.
• Fry in batches: Don’t overcrowd the pan—this drops the oil temperature and makes the chicken less crispy.
• Drain on a rack, not paper towels: A cooling rack helps the chicken stay crispy on all sides. Paper towels can make the bottom soggy.
• Toast the buns: Lightly toasting the burger buns adds flavor and keeps them from getting soggy.
• Serve immediately: For the best texture, enjoy your crispy chicken burger right after frying.

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Crispy chicken burger

This crispy chicken burger brings together layers of flavor and texture in every bite. The golden, crunchy chicken pairs perfectly with soft buns and fresh toppings, creating a mouthwatering contrast. Whether you keep it classic with lettuce and mayo or add bold flavors like spicy sauce or pickles, this crispy chicken burger delivers a satisfying and delicious experience every time.

Course Main Course

Cuisine American

Keyword crispy chicken burger

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Resting time in the fridge 20 minutes minutes

Servings 8 Chicken burgers

Ingredients

• 4 chicken breasts
• 1 1/2 tsp salt
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 egg
• 1 cup flour
• 1 cup water

Coating

• 2 cups flour
• 2 cups panko breadcrumbs
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tsp paprika
• 1/2 tsp garlic powder

Instructions

• Cut the chicken breasts in half lengthwise to make thinner pieces.
• Season the chicken with the salt, paprika, black pepper, and garlic powder.
• In a bowl, whisk together the egg, flour, and water to make a batter. Add the seasoned chicken and mix well to coat.
• In a large ziplock bag or bowl, combine the flour, panko breadcrumbs, salt, black pepper, paprika, and garlic powder for the coating.
• Place one piece of chicken at a time into the bag and shake until it’s fully coated. Repeat with the remaining pieces.
• Arrange the coated chicken on a tray and refrigerate for at least 20–30 minutes. This helps the coating stick better during frying.
• Heat oil in a deep pan over medium-high heat.
• Fry the chicken for about 2 minutes on each side, or until golden and crispy.
• Transfer to a wire rack to keep it crispy.

The post Crispy chicken burger appeared first on Baiti Ana.

At home, I cook mine on a flat grill or in a pan on the stove, and they turn out just like the traditional version—soft, golden, and full of that authentic saj-style texture we all love.

The filling is light and zesty—made with spinach, onions, lemon juice, olive oil, and sumac. That tangy flavor is what makes these pies so special. They’re quick to make, comforting to eat, and always a hit at the table.

Whether you’re enjoying them for breakfast, part of a mezze spread, or as a light meal with a side of labneh and olives, saj spinach fatayer bring the taste of home and tradition in every bite.

Saj spinach fatayer ingredients

Filling Ingredients

• Spinach: The heart of the filling—fresh, leafy, and full of nutrients. Once chopped and mixed, it becomes tender and juicy.
• Onion: Adds a subtle bite and natural sweetness that enhances the flavor of the spinach.
• Sumac: A tangy, deep red spice that gives the filling its signature sour flavor—it’s what makes spinach fatayer truly Lebanese.
• Lemon juice: Brightens the mixture and balances the richness of the olive oil. It also helps keep the spinach fresh and vibrant.
• Olive oil: Adds richness and binds all the ingredients together, giving the filling a silky texture.
• Salt: Brings out the natural flavors of the ingredients and balances the sour notes.
• Black pepper: Adds a touch of warmth and depth to the overall taste.

Dough Ingredients

• Flour: The foundation of the dough, giving it structure and elasticity for easy shaping.
• Water: Hydrates the dough and helps the yeast activate for a soft, pliable texture.
• Vegetable oil: Makes the dough smooth, tender, and easy to roll out thinly.
• Instant yeast: Helps the dough rise and creates a soft, airy base that cooks beautifully on the saj.
• Sugar: Feeds the yeast and adds a subtle sweetness to balance the savory filling.
• Salt: Enhances the overall flavor and strengthens the dough’s structure.

How to make Saj spinach fatayer?

1. Make the dough:

In a large bowl, mix warm water, a bit of flour, yeast, sugar, and salt. Let it sit for 10 minutes until bubbly. Then, add the rest of the flour and oil. Knead until the dough is soft and smooth. Cover and let it rest while you prepare the filling.

2. Prepare the filling:

Wash and dry the spinach thoroughly (or use pre-washed). Chop it finely along with the onion. In a large bowl, mix the spinach, onion, olive oil, lemon juice, sumac, salt, and pepper. Let it sit for 10–15 minutes so the flavors combine.

3. Shape the dough:

Divide the dough into small balls. Cover and let them rest for another 10 minutes. Lightly flour your surface, then roll each ball into a thin circle.

4. Fill and fold:

Place a spoonful of the spinach mixture in the center of each circle. Fold the dough into a triangle and pinch the edges well to seal.

5. Cook the fatayer:

Heat a flat grill or a nonstick pan over medium heat. Lightly brush it with oil. Cook each fatayer on one side until golden, then flip and cook the other side. They’ll puff slightly and develop a beautiful golden crust.

6. Serve:

Enjoy warm with a squeeze of lemon, a side of labneh

How to store Saj spinach fatayer

1. Room Temperature (Short-Term):

If you’re eating them within the same day, you can leave the fatayer at room temperature in an airtight container or wrapped in foil. Just make sure they’re completely cooled before sealing to avoid moisture buildup.

2. Refrigerator (Up to 4 Days):

Place cooled fatayer in an airtight container or zip-top bag. Keep them in the fridge for up to 4 days. Reheat on a pan or in the oven to bring back their crispness.

3. Freezer (Up to 2 Months):

Fatayer freeze beautifully! Once completely cooled, place them in a single layer on a tray to freeze individually. Then transfer to a freezer-safe bag or container.

– To reheat: Thaw at room temperature, then warm in a skillet, oven, or air fryer until heated through and crispy.

Different cooking methods

1. Saj (Traditional Flat Grill)

Texture: Thin, slightly crisp outside with a soft, chewy center

Flavor: Lightly smoky and authentic

How: Preheat your saj (or a convex griddle) over medium heat, brush with a little oil, and cook each fatayer until golden on both sides. This is the traditional Lebanese method.

2. Flat Pan or Skillet (Stovetop)

Texture: Very close to saj—soft with slight crispiness

Flavor: Mild, great for everyday use

How: Use a nonstick or cast iron pan. Brush with oil, cook fatayer on medium heat until golden, flip and cook the other side. This is a great substitute if you don’t have a saj.

3. Oven-Baked

Texture: Slightly thicker, soft and fluffy

Flavor: Milder, more like baked pastries

How: Preheat oven to 375–400°F (190–200°C). Place fatayer on a lined tray and bake for 15–20 minutes or until golden. Brush with oil or egg wash before baking for a golden finish.

4. Air Fryer

Texture: Crispy on the outside, soft inside

Flavor: Slightly toasted flavor, quick and convenient

How: Preheat the air fryer to 350°F (175°C). Place fatayer in a single layer and cook for 8–10 minutes, flipping halfway through. Best for reheating or small batches.

5. Electric Griddle

Texture: Similar to saj but flatter

Flavor: Evenly cooked, convenient for big batches

How: Preheat, brush with oil, and cook several fatayer at once. Great if you’re hosting or making a lot at once.

Frequently asked questions

1. Can I use frozen spinach?

Yes! Just thaw it completely, squeeze out all the excess water, and then mix it with the other filling ingredients. The texture may be slightly softer, but it still tastes great.

2. Can I make the dough ahead of time?

Absolutely. You can make the dough a day in advance and store it in the fridge. Let it come to room temperature before rolling it out.

3. Can I bake them instead of cooking on a saj or pan?

Yes, you can bake them in the oven at 375°F (190°C) for about 15–20 minutes. Brush with oil or egg wash for a golden finish.

4. Why does my dough shrink when I roll it out?

If your dough is shrinking, it needs to rest longer. Let the dough balls rest covered for 10–15 minutes to relax the gluten before rolling.

5. Can I freeze spinach fatayer?

Yes! You can freeze them after cooking. Let them cool completely, then store in freezer bags. Reheat in a pan, oven, or air fryer.

6. What’s the best way to reheat them?

The stovetop or air fryer works best. Just a few minutes on each side brings back the softness and slight crispiness.

7. Is sumac necessary?

Sumac adds a tangy flavor that’s traditional in Lebanese spinach fatayer, but if you can’t find it, you can add a little extra lemon juice as a substitute.

8. Can I add cheese to the filling?

Yes! Feta or akkawi cheese pairs beautifully with spinach. Just don’t add too much lemon if your cheese is salty.

Tips and Tricks

• Use fresh or well-drained spinach: Make sure to squeeze out excess water to avoid soggy filling.
• Let the dough rest: Resting helps relax the gluten, making it easier to roll the dough thin without shrinking.
• Roll dough very thin: The thinner the dough, the crispier and lighter your fatayer will be.
• Seal edges well: Press the edges firmly to prevent the filling from leaking during cooking.
• Cook on medium heat: Too high heat burns the dough; too low makes it dry. Medium heat gives a perfect golden crust.
• Brush with oil lightly: This keeps the fatayer moist and adds a beautiful shine.
• Add lemon juice last: Add lemon juice to the filling just before filling the dough to keep its fresh, bright flavor.
• Experiment with fillings: Try adding a little feta cheese or pine nuts for a twist on the classic.
• Store properly: Let them cool before storing to avoid sogginess, and reheat on the pan for best texture.

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Saj spinach fatayer

Saj Spinach Fatayer are delicious Lebanese spinach pies made with thin, soft dough filled with a tangy spinach mixture. Traditionally cooked on a saj or flat grill, they develop a golden, slightly crispy crust that’s full of flavor. Perfect as a snack, breakfast, or part of a mezze spread, these pies are simple to make and absolutely irresistible!

Course Breakfast, Main Course

Cuisine Lebanese, Middle Eastern

Keyword saj spinach fatayer

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Servings 24 Large fatayer

Equipment

• flat grill or flat pan

Ingredients

Filling

• 300 g fresh spinach
• 1 small onion chopped
• 3 tbsp sumac
• 2 tbsp lemon juice or the juice of half a lemon
• 2 tbsp olive oil
• 1 tsp salt adjust to your taste
• 1/2 tsp black pepper

Dough

• 5 cups flour
• 2 cups water
• 1/2 cup vegetable oil
• 2 tbsp instant yeast
• 2 tbsp sugar
• 1 tsp salt

Instructions

• Start by making the dough: In a bowl, mix warm water, 2 cups of flour, sugar, yeast, and salt. Let it sit for 10 minutes until bubbly and doubled in size.
• Add the remaining flour and the oil. Knead until you get a soft, smooth dough. Cover and let it rest while you prepare the filling.
• Wash and dry the spinach thoroughly (or use pre-washed spinach to save time).
• Chop the spinach and onion, then mix them with olive oil, sumac, lemon juice, salt, and black pepper.
• On a clean, floured surface, divide the dough into small pieces and roll each into a ball. Cover and let rest for 10 minutes.
• Lightly flour your surface and roll each dough ball into a very thin circle. Place a spoonful of the spinach mixture in the center and fold into a triangle shape. Press the edges to seal. Repeat until all are done.
• Heat a non-stick pan or flat grill and brush with a bit of oil. Cook the spinach pies over medium heat until golden on one side, then flip and cook the other side.
• Repeat with the remaining pies. Serve warm with a squeeze of lemon juice on top. Enjoy!

Notes

• Spinach Shrinks – Fresh spinach will shrink after chopping and mixing, so don’t worry if it looks like less filling.
• Sumac is Key – It gives the fatayer their signature tangy flavor. If you don’t have it, you can use extra lemon juice.
• Resting the Dough – Letting the dough rest makes it easier to roll and improves the texture.
• Roll it Thin – The thinner the dough, the more traditional and crisp the result.
• Use a Dry, Floured Surface – This helps prevent sticking when rolling the dough.
• Cook Right Away – Once shaped, cook the fatayer immediately to avoid sogginess or leaking.
• You Can Cook Them on an Electric Flat Grill or a Flat Pan on the Stove – Both work beautifully if you don’t have a saj. Just heat to medium, brush with a little oil, and cook until golden on both sides.
• Make Ahead & Freeze – You can freeze them either before or after cooking—just reheat when ready to enjoy.
• Best Served Warm – A squeeze of lemon on top makes them even more delicious!

The post Saj spinach fatayer appeared first on Baiti Ana.

It’s traditionally served with a side of vermicelli rice, making it the perfect cozy meal for family dinners or gatherings.

Whether you bake it in the oven as one big tray or shape the kafta into patties and simmer in sauce, there are so many ways to enjoy it—every home has their own version!

When I was in Lebanon, I watched my mom make Kafta (kafta bil sanieh) right on the stove using just one pan. I thought that was so cool—it’s simple, fast, and full of flavor. I want to share it with you!

What is kafta bil sanieh?

One pan Kafta (kafta bil sanieh) is a Middle Eastern dish made from a spiced ground meat mixture, usually a mix of beef and lamb, or sometimes just one of them. I blend the meat with fresh parsley, onions, and warm spices like cinnamon, allspice, and black pepper. I love how versatile it is—I can grill it on skewers, shape it into patties, or bake it in a tray with vegetables, just like in this recipe.

The term bil sanieh means “in the tray,” referring to how it’s typically baked in the oven. However, in my version, I cook everything on the stovetop, which makes it easier and quicker.

When I make this, my mom skips sautéing the vegetables and just layers them raw in the pan. She lets everything cook together in one go. I decided to try sautéing the veggies first, and I loved how it brought out an extra layer of sweetness, but honestly, it’s up to you. You can go with whichever method you prefer depending on what vibe you’re feeling.

How do you make Kafta bil sanieh?

First, start by preparing the kafta mixture. In a bowl, combine the ground beef, chopped parsley, chopped onion, salt, black pepper, and 7-spice. Mix thoroughly until everything is well blended.

Next, move on to the vegetables. Slice the onion, sweet pepper, potato, and tomato into thin, even slices to ensure they cook evenly later.

Meanwhile, make the sauce. In a blender, combine the tomatoes, tomato paste, salt, black pepper, 7-spice, chili flakes, and water. Blend until smooth and well combined, then set aside.

Now, heat the olive oil in a large pan over medium heat. Add the sliced vegetables in batches, sautéing them until golden on both sides. This helps bring out their natural sweetness and adds great texture. Once done, remove them from the pan and set them aside.

Then, take the seasoned kafta mixture and press it directly into the same pan, shaping it into a large, flat round that covers the base. Turn the heat up to high and sear the kafta until it’s browned on one side. Carefully flip it over to brown the other side as well.

After that, layer the sautéed vegetables over the cooked kafta. Pour the prepared tomato sauce evenly over the top, making sure everything is well covered.

Once the sauce begins to bubble, reduce the heat to medium-low. Cover the pan with a lid and let everything simmer for about 20 minutes, or until the sauce has thickened and the vegetables are soft and tender.

Finally, remove from heat and sprinkle with freshly chopped parsley for a bright, fresh finish. Serve hot with rice or warm pita bread—and enjoy!

What do you eat with kafta bil sanieh?

Fattoush Salad – Fresh and crunchy, great for low-carb or keto meals.

Hummus – Perfect for dipping or making quick kafta wraps.

Lebanese Rice – Classic and comforting, ideal for soaking up the sauce.

Different cooking methods

One-pan on the stovetop – keep it whole and cook covered until done (like I did here)

Baked in the oven – press the mix into a tray and bake as one piece until browned

With sauce in a pot – shape into patties or fingers, cook in a tomato-based sauce

In a tray with sauce (oven) – arrange kofta pieces in a baking dish, pour over tomato sauce, and bake

Grilled or pan-seared pieces – form into small logs or patties and cook on a grill or skillet

Top tips to make kafta bil sanieh

1-First, choose beef with some fat for the best texture and flavor.
A ground beef mix that’s around 80/20 (meat to fat) will give you juicy, tender kafta. If the meat is too lean, it can dry out quickly, especially when cooked without much sauce.

2-Next, finely chop the parsley and onion.
This helps the ingredients blend smoothly into the meat, giving the kafta a consistent texture and making it easier to shape and cook.

3-Then, avoid overmixing the meat mixture.
Mix just enough to combine the ingredients. Overmixing can lead to a dense or tough final result, so keep it gentle for the best texture.

4-Finally, chill the kafta mixture before cooking.
Letting it rest in the fridge for 15–30 minutes makes it easier to handle and allows the flavors to come together beautifully.

Frequently Asked Questions

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kafta bil sanieh

This One pan Kafta (kafta bil sanieh)recipe features a flavorful mix of ground beef, fresh parsley, onion, and warm spices like 7-spice. The kafta is seared until golden, then topped with sautéed vegetables and a rich tomato sauce, creating a juicy, satisfying meal. Perfect for serving with rice, salad, or pita!

Course Main Course

Cuisine Lebanese

Keyword beefkafta, kafta, lebanesekafta

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Ingredients

• Kafta Meat:
• 1/2 kg ground beef
• 1/2 cup chopped parsley
• 1 medium onion chopped
• 1 tsp 7-spice
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetables:
• 1 large onion
• 1 large sweet pepper
• 1 large potato
• 1 large tomato or some cherry tomatoes
• Sauce:
• 2 large tomatoes
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp 7-spice
• 1/4 tsp chili flakes
• 2 cups water
• For cooking:
• 2 tbsp olive oil
• For garnish:
• Chopped parsley

Instructions

• Instructions:
• In a bowl, mix together the ground beef, chopped parsley, chopped onion, and spices.
• Cut the vegetables into thin slices.
• Make the sauce by blending the tomatoes, tomato paste, salt, black pepper, 7-spice, chili flakes, and water until smooth.
• Add olive oil to a pan. Sauté the vegetables until they’re golden on both sides, then remove and set aside.
• Take the kafta meat mixture and press it into the pan, shaping it into a large flat round. Cook on high heat until browned on one side, then flip and brown the other side.
• Layer the sautéed vegetables on top of the kafta, then pour the tomato sauce over everything.
• Once the sauce starts bubbling, cover the pan and cook on medium-low heat for about 20 minutes, until the sauce thickens and the vegetables are tender.
• Top with fresh chopped parsley before serving. Enjoy!

Notes

Meat Choice: While this recipe uses ground beef, you can also use a mix of beef and lamb for a richer flavor. For leaner kafta, opt for ground turkey or chicken, though the texture will be different.

Spice Level: The 7-spice mix adds warmth and depth but isn’t too spicy. If you prefer more heat, you can add extra chili flakes or cayenne pepper to the meat mixture or sauce.

Vegetable Variations: Feel free to experiment with different vegetables. Zucchini, eggplant, or even carrots can be great alternatives to the classic onions, peppers, and potatoes.

Resting the Meat: For best results, allow the kafta mixture to chill in the fridge for 15–30 minutes. This helps the flavors blend and makes it easier to shape and cook.

Make-Ahead: Kafta can be made ahead and stored in the fridge for up to 24 hours before cooking. It also freezes well—wrap the uncooked patties or mixture tightly in plastic wrap and freeze for up to 2-3 months.

The post Kafta bil sanieh appeared first on Baiti Ana.

I learned this recipe from my mom—she makes it so well that everyone in the family always asks for it. Watching her hands work with such ease and love inspired me to carry on the tradition.

Best of all, this dish is incredibly versatile. You can deep fry it until golden and crispy, grill it over charcoal for that smoky flavor, or even bake it for a lighter option. No matter how you prepare it, kibbeh batata always turns out absolutely delicious.

kibbeh batata ingredients

Kibbeh dough

Fine bulgur wheat forms the hearty base of the dough, giving it texture and structure.

Mashed potatoes add softness and moisture, creating a smooth and pliable dough.

Potato water or warm water helps hydrate the bulgur and bind the ingredients naturally.

Flour helps hold everything together and gives the dough just the right elasticity.

Salt, black pepper, cumin, and seven spice season the dough with warm, earthy, and slightly spicy notes that bring out the Middle Eastern flavors.

Fillings

Labneh filling:

Labneh provides a creamy, tangy base that contrasts beautifully with the crisp shell.

Fresh mint and green onions add brightness and freshness.

Chopped onion adds a bit of sharpness and depth.

Cumin, seven spice, black pepper, and salt infuse the filling with warmth and bold flavor.

Optional kawarma gives the labneh filling a savory, meaty richness if you want to make it heartier.

kawarma filling:

Kawarma brings deep, preserved meat flavor that’s rich and savory.

Chopped walnuts add crunch and a nutty touch.

Salt, cumin, black pepper, and seven spice balance and season the mixture with bold, aromatic spice.

How to Make kibbeh batata?

Step 1: Cook and mash the potatoes

Boil the potatoes until they’re completely soft Once cooked, peel and mash them until smooth Set aside the water you boiled them in—you’ll use it later for the dough.

Step 2: Soak the bulgur wheat

Place the fine bulgur wheat in a bowl and soak it with the warm potato water (or just warm water if needed) Let it sit until the water is absorbed and the bulgur softens.

Step 3: Make the dough

Add the mashed potatoes to the softened bulgur Mix well, then knead the mixture with your hands until fully combined Add flour, salt, cumin, seven spice, and black pepper Continue kneading until you have a smooth, slightly sticky dough Let it rest for 10–15 minutes.

Step 4: Prepare the filling

Choose your filling:

• For labneh: Mix labneh with chopped mint, green onions, onion, cumin, seven spice, black pepper, and salt. Add kawarma if desired.
• For kawarma: Mix kawarma with chopped walnuts, cumin, seven spice, black pepper, and salt.

Step 5: Shape the kibbeh

Take a small piece of dough and shape it into a ball. Using your finger, hollow out the center to form a shell. Fill it with your prepared filling, then pinch and shape it closed. You can shape it round, oval, or traditional torpedo-style.

Step 6: Cook the kibbeh

Choose your method:

• Grill it over charcoal for a smoky flavor and crisp exterior (traditional and most authentic).
• Deep fry in hot oil until golden and crispy.
• Bake on a lined tray at 375°F (190°C) until firm and golden, flipping halfway through for even browning.
  

Serve hot with a side of fresh salad or soup.

Different filling options

vegetarian filling

1. Labneh & Herb Filling (classic)

Labneh (strained yogurt)

Chopped fresh mint

Green onions or leeks

Onion

Seven spice, cumin, black pepper, salt

2. Caramelized Onion & Walnut

Finely sliced onions, caramelized in olive oil

Chopped walnuts

Sumac or pomegranate molasses for tang

Pinch of cinnamon or allspice

3. Spinach & Feta

Sautéed spinach (well-drained)

Crumbled feta cheese

Chopped dill or parsley

Black pepper, chili flakes

4. Lentil & Onion (mujaddara-style)

Cooked brown lentils

Sautéed onions

Cumin, coriander, salt

Optional: a touch of bulgur for texture

Meat based filling

1. Kawarma & Nut Filling (traditional)

Kawarma (preserved spiced meat or ground lamb/beef)

Chopped walnuts or pine nuts

Seven spice, cumin, black pepper, salt

2. Ground Beef & Onion

Sautéed ground beef or lamb

Finely chopped onion

Sumac or pomegranate molasses for a tangy flavor

Spices: allspice, cinnamon, black pepper

3. Chicken & Mushroom

Shredded cooked chicken

Sautéed mushrooms and onions

Thyme or za’atar, garlic, and a touch of cream or labneh

kibbeh batata Cooking options

1. Charcoal Grilled (Mishwiyyeh Style)

This is the most traditional and flavorful method. Grilling over charcoal gives the kibbeh a smoky aroma and slightly crisp exterior while keeping the inside soft and tender.

2. Deep Fried

For a crispy, golden crust, deep frying is the way to go. It creates a delicious contrast between the crunchy outside and creamy, savory inside.

3. Oven Baked

A lighter, healthier option. Brush the kibbeh with olive oil and bake at a high temperature until golden. This method keeps it soft with just a slight crispness.

4. Pan Grilled (Stovetop)

Great for small batches—cook the kibbeh in a lightly oiled nonstick or cast-iron skillet over medium heat until both sides are crisp and browned.

How to store kibbeh batata?

Storing Raw Kibbeh Batata:

• Refrigerator:

Place shaped kibbeh in a single layer on a tray, cover with plastic wrap, and refrigerate for up to 2 days before cooking.

• Freezer:

Arrange the kibbeh on a parchment-lined tray and freeze until solid (about 2–3 hours). Then transfer to an airtight container or freezer bag. Freeze for up to 3 months.

Tip: Label with the date. Cook directly from frozen—just add a few extra minutes to the cook time.

⸻

Storing Cooked Kibbeh Batata:

• Refrigerator:

Store in an airtight container for up to 4–5 days. Reheat in a pan, oven, or air fryer to keep them crispy.

• Freezer:

Let cool completely, then freeze in a single layer. Once frozen, store in a sealed container or bag for up to 2 months. Reheat from frozen in the oven or air fryer for best texture.

Frequently asked questions

1. Can I make kibbeh batata ahead of time?

Yes! You can shape them in advance and refrigerate for up to 2 days or freeze them uncooked for later. Just cook them directly from the fridge or freezer—no thawing needed.

2. Can I bake instead of fry?

Absolutely. Baking is a great lighter option. Brush each kibbeh with olive oil and bake at 400°F (200°C) until golden and slightly crisp.

3. Can I skip the filling?

Yes, you can make them plain and serve with a side of labneh or a dipping sauce. They’ll still be flavorful thanks to the spiced dough.

4. What kind of bulgur should I use?

Use fine bulgur wheat (not coarse or extra fine) for the dough to come together smoothly and hold its shape.

5. How do I keep the kibbeh from falling apart?

Make sure the dough is well-kneaded and rested. If it’s too dry, add a little water. If it’s too soft, add a touch more flour.

6. Can I make them vegan?

Yes! Use a plant-based filling like spiced sautéed mushrooms, lentils, or even seasoned labneh alternatives.

7. What’s the best way to serve kibbeh batata?

Serve hot with fresh salad, pickles, and yogurt or labneh on the side. They’re also great as part of a mezze spread.

Tips and Tricks for best kibbeh batata

1. Use fine bulgur wheat

This helps create a smooth, cohesive dough that holds its shape well when stuffed and cooked.

2. Don’t skip the potato water

The starchy water from boiling the potatoes adds extra binding power and flavor to the dough.

3. Knead the dough well

Take your time kneading until the dough is smooth and holds together without cracking. This ensures it won’t fall apart during shaping or cooking.

4. Rest the dough

Letting the dough rest for at least 15 minutes helps it firm up and makes it easier to shape.

5. Taste and adjust the filling

Before stuffing all your kibbeh, taste a small amount of your filling (especially the labneh one) and adjust the salt and spice if needed.

6. Keep your hands damp

When shaping the kibbeh, lightly wet your hands with water to prevent sticking and help smooth the surface.

7. Seal well to avoid leaking

Make sure the edges are tightly sealed after adding the filling, especially if you’re deep frying.

8. Don’t overcrowd while cooking

Whether frying, baking, or grilling, leave enough space between each kibbeh so they cook evenly and stay crisp.

9. Add a bit of flour if dough is too soft

If the dough feels sticky or too loose to shape, mix in a tablespoon of flour at a time until it firms up.

10. Freeze extras for later

You can freeze uncooked kibbeh on a tray, then transfer to a bag. Cook straight from frozen—perfect for a quick meal anytime!

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Kibbeh Batata

Kibbeh batata is a comforting and flavorful twist on classic kibbeh—made with a hearty mix of bulgur wheat and mashed potatoes. Unlike the traditional meat-based dough, this version is soft, light, and perfect for stuffing with savory fillings. Whether you go for juicy kawarma (preserved meat) or creamy labneh mixed with herbs and onions, every bite is packed with flavor.

Course Main Course

Cuisine Lebanese, Middle Eastern

Keyword kibbeh batata

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Shaping time 30 minutes minutes

Servings 30 Kibbeh

Ingredients

Kibbeh dough

• 3 cups fine bulgur wheat
• 3 cups mashed potatoes from 3 large cooked potatoes
• 3 cups potato water or warm water
• 3 tbsp flour
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp seven spice

Labneh filling

• 2 cups labneh strained yogurt
• 1/2 cup fresh chopped mint
• 1/2 cup chopped green onions
• 1 medium onion chopped
• 1 1/2 tsp seven spice
• 1 1/2 tsp cumin
• 1/2 tsp black pepper
• Salt to taste
• Optional: kawarma

Kawarma Filling:

• 2 cups kawarma
• 1 cup chopped walnuts
• 1/2 tsp salt
• 1/2 tsp seven spice
• 1/2 tsp cumin
• 1/2 tsp black pepper

Instructions

• Boil the potatoes until soft, then mash them. Reserve the water used to boil them.
• Soak the bulgur wheat in the warm potato water. Add the mashed potatoes and mix until combined.
• Knead the dough well. Add flour, salt, pepper, cumin, and seven spice. Knead again until smooth. Let it rest for 15 minutes.
• Shape the kibbeh shells with your hands, then fill each with either the labneh or kawarma mixture.
• Cook to perfection—grill over charcoal, barbecue, or deep fry until golden and crisp on the outside.

Notes

1. Use fine bulgur wheat

This helps create a smooth, cohesive dough that holds its shape well when stuffed and cooked.

2. Don’t skip the potato water

The starchy water from boiling the potatoes adds extra binding power and flavor to the dough.

3. Knead the dough well

Take your time kneading until the dough is smooth and holds together without cracking. This ensures it won’t fall apart during shaping or cooking.

4. Rest the dough

Letting the dough rest for at least 15 minutes helps it firm up and makes it easier to shape.

5. Taste and adjust the filling

Before stuffing all your kibbeh, taste a small amount of your filling (especially the labneh one) and adjust the salt and spice if needed.

6. Keep your hands damp

When shaping the kibbeh, lightly wet your hands with water to prevent sticking and help smooth the surface.

7. Seal well to avoid leaking

Make sure the edges are tightly sealed after adding the filling, especially if you’re deep frying.

8. Don’t overcrowd while cooking

Whether frying, baking, or grilling, leave enough space between each kibbeh so they cook evenly and stay crisp.

9. Add a bit of flour if dough is too soft

If the dough feels sticky or too loose to shape, mix in a tablespoon of flour at a time until it firms up.

10. Freeze extras for later

You can freeze uncooked kibbeh on a tray, then transfer to a bag. Cook straight from frozen—perfect for a quick meal anytime!

The post  kibbeh batata  appeared first on Baiti Ana.

What is Lebanese Malfouf (Stuffed Cabbage Rolls)?

Malfouf is the Lebanese word for cabbage, and in this dish, it refers to cabbage leaves rolled around a savory, herbed rice filling. It’s part of the broader Middle Eastern tradition of stuffed vegetables (known as “mehshi”). Malfouf can be made vegetarian or with meat and is slow-cooked in a lemony tomato sauce. It’s hearty, aromatic, and deeply satisfying.

Recipe Summary: Lebanese Stuffed Cabbage Rolls (Malfouf)

Total Time:

About 2 hours 45 minutes (or 1 hour with a pressure cooker)

Prep Time:

45 minutes — prep the cabbage, meat, and mix the filling.

Cook Time:

20 minutes in a pressure cooker or 2 hours on the stovetop, on low heat.

Steps:

Stuff cabbage leaves with herbed rice, layer over meat (optional), pour over lemon-tomato sauce, and cook until tender.

For the Cabbage & Meat Base

Cabbage – Used as the wrapper for the rolls; freezing or boiling softens the leaves.

Lamb chops or steak – Optional; browned and placed at the bottom of the pot for added flavor.

For the Filling

Short-grain rice – Perfect for stuffing; becomes tender and slightly sticky when cooked.

Parsley – Adds freshness and vibrant color to the filling.

Onion – Provides sweetness and depth of flavor.

Tomatoes – Add moisture and a light acidity to the mix.

Dried or fresh mint – Brings a refreshing, herbal touch.

Salt – Brings out the natural flavors of the ingredients.

Lemon juice – Gives a bright, citrusy kick.

Olive oil – Adds smoothness and helps bind the filling.

Pomegranate molasses – Adds a sweet and tangy depth.

Tomato paste – Enhances richness and gives a hint of sweetness.

7 spice – A warm spice blend that defines the dish’s character.

Paprika – Offers a mild, sweet flavor and nice color.

Black pepper – Adds a subtle heat and sharpness.

For the Sauce

Hot water or rice liquid – Keeps the rolls moist while cooking.

Lemon juice – Intensifies the tangy flavor in the sauce.

Tomato paste – Thickens and enriches the sauce base.

Olive oil – Adds a silky texture and shine.

Salt – Balances the flavors in the sauce.

Different Methods for Preparing Cabbage for Stuffing

Traditional Blanching Method

Cut out the core from the bottom of the cabbage.

Place the whole head in a large pot and cover with boiling water.

Cook until the outer leaves begin to loosen, about 2–3 minutes.

Use tongs to peel off each softened leaf and set aside to cool.

Freezer Shortcut Method

Trim the core, then wrap the whole cabbage head and freeze for 24–48 hours.

Remove the frozen cabbage and immediately plunge it into a pot of boiling water.

As soon as the outer leaves thaw and loosen, peel them off one by one.

Continue until you’ve removed all the leaves—no thawing or chopping required.

Both techniques yield tender, intact leaves perfect for rolling your favorite stuffing.

Instructions

Prepare the cabbage by freezing a whole head for 1–2 days, then placing it in hot water to loosen the leaves for easy peeling.

Brown the meat by searing lamb chops or steak on both sides, then leaving them at the bottom of the pot to add rich flavor during cooking.

Make the filling by mixing short-grain rice, parsley, onion, tomatoes, mint, salt, lemon juice, olive oil, pomegranate molasses, tomato paste, 7 spice, paprika, and black pepper in a large bowl until well combined.

Roll the cabbage by trimming the thick vein on each leaf, adding a spoonful of filling, and rolling tightly while folding in the sides.

Layer the pot by arranging the stuffed rolls snugly over the meat, making sure they’re packed tightly so they stay intact while cooking.

Prepare the sauce by stirring together hot water (or rice liquid), lemon juice, tomato paste, olive oil, and salt, then pouring just enough over the rolls to cover them.

Cook the rolls by covering the pot and simmering over low heat for 2 hours, or using a pressure cooker for 20 minutes until everything is tender and flavorful.

Tips for Making Malfouf (Lebanese Stuffed Cabbage Rolls)

Freeze or boil the cabbage – This softens the leaves, making them easy to peel and roll without tearing.

Trim the thick stem on each leaf – This helps the rolls stay tight and cook evenly.

Use short-grain rice – It sticks together nicely, keeping the filling compact inside the rolls.

Pack the rolls tightly in the pot – This prevents them from opening up while cooking.

Don’t overfill the rolls – Leave room for the rice to expand, or they might burst during cooking.

Different cooking methods for stuffed cabbage rolls

1. Stovetop Method:
   Place the stuffed cabbage rolls in a large pot, cover them with sauce or broth, and cook covered on low heat for about 2 hours. Make sure they stay moist and simmer gently for tender, flavorful rolls.
   
2. Pressure Cooker (My Favorite):
   This is the method I use most often—it’s much faster and still tastes amazing! Place the rolls in the pressure cooker, add enough liquid to cover, and cook on high pressure for 15–20 minutes, then let the pressure release naturally. The result is delicious, tender rolls in a fraction of the time.
   
3. Oven Method:
   Preheat your oven to 350°F (175°C). Arrange the cabbage rolls in a baking dish, cover them with sauce or broth, and make sure they’re fully submerged or well-covered with liquid. Cover tightly with foil and bake for about 1 hour, or until fully cooked and tender.

the most commonly asked questions

Can I make these rolls vegetarian?
Yes! Simply omit the meat and use a hearty vegetable broth or extra tomato sauce to flavor the dish.

Can I freeze the cabbage rolls after making them?
Yes, you can freeze them either before or after cooking. Just be sure to store them in an airtight container, and they can be reheated later.

How do I know when the rolls are done cooking?
The rolls should be tender and the rice fully cooked. If using a stovetop, check for doneness by gently poking one of the rolls—there should be no resistance.

Can I use white rice instead of short-grain rice?
It’s best to stick with short-grain rice for its stickier texture, but if you use white rice, keep in mind it may not hold the filling as well.

Can I use a different type of meat instead of lamb?
Absolutely! Ground beef can be used as an alternative to lamb in the filling or steaks.

Link for the Instant pot & chopper

Instant Pot Duo Crisp Ultimate Lid, 13-in-1 Air Fryer and Pressure Cooker Combo

Instant Pot Pro 10-in-1 Pressure Cooker

Vegetable Chopper Cutter Slicer Multifunctional 13-in-1 Food Veggie Onion Potato Fruit Chopper Cutter Dicer with Container

More Lebanese Recipes

Lebanese mujadara

cheese rolls

Lebanese chicken and rice ( Rez a jej )

Cheese manakeesh

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Lebanese stuffed cabbage rolls

Lebanese stuffed cabbage rolls, known as "malfouf", are a beloved comfort dish in Lebanese cuisine. These tender cabbage leaves are filled with a flavorful rice mixture and gently simmered until perfectly cooked. What makes this dish truly special is its flexibility—offering both vegetarian and meat options in the same pot. The meat is typically placed at the bottom of the pot, allowing those who prefer a heartier meal to enjoy it with the rolls, while others can savor the dish without it. Infused with herbs, spices, lemon, and pomegranate molasses, malfouf is a perfect harmony of tangy and savory flavors, ideal for sharing with loved ones.

Course Main Course

Cuisine Lebanese

Keyword cabbagerolls, stuffedcabbage

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Ingredients

Cabbage

• 1 head of cabbage – Freeze for 1 to 2 days in advance. When ready to use remove from the freezer, place in hot water, and carefully peel off the leaves one by one. Alternatively, you can use the traditional method of boiling the cabbage and peeling the leaves one by one.

Meat

• Lamb chops or beef steaks ( ribeye, blade, shank, or rib) Brown both sides in a pan.

Rice and vegetables filling

• 2 cups short-grain rice – Ideal for stuffing as it becomes tender and slightly sticky when cooked.
• 1 bunch of parsley – Chopped to add freshness and flavor.
• 1 large onion – Chopped for sweetness and depth.
• 2 medium-sized tomatoes – Chopped to add moisture and tang.
• 2 tbsp dried mint or 1/4 cup fresh chopped mint – For a refreshing, herbal note.
• 2 tsp salt – To season the filling.
• 1/4 cup lemon juice – Adds tang and brightness.
• 1/4 cup olive oil – To bind the filling and add richness.
• 1 tbsp pomegranate molasses – For a sweet and tangy depth of flavor.
• 1 tbsp tomato paste – To enrich the filling.
• 1 tsp 7 spice – A traditional Lebanese spice blend.
• 1 tsp paprika – Adds a mild sweet flavor.
• 1/2 tsp black pepper – For a subtle kick of heat.

Liquid sauce

• 2 cups hot water or the liquid that comes out from the rice – To create the cooking liquid for the rolls.
• 1/4 cup lemon juice – Adds a tangy flavor to the sauce.
• 2 tbsp tomato paste – To thicken and add richness to the sauce.
• 2 tbsp olive oil – Adds smoothness to the sauce.
• 1 tsp salt – To season th

Instructions

• Prepare the Cabbage
• Start by freezing the head of cabbage for 1 to 2 days. Once you’re ready to use it, remove it from the freezer and place it in hot water. Allow the cabbage to soften and carefully peel off the leaves one by one. Alternatively, you can boil the cabbage in hot water and peel the leaves off once softened.
• Brown the Meat (Optional)
• In a large pan, brown the lamb chops (or steak) on both sides until they are nicely seared. Set them aside and keep them for the next step.
• Prepare the Filling
• In a large bowl, combine short-grain rice, chopped parsley, chopped onion, chopped tomatoes, dried or fresh mint, salt, lemon juice, olive oil, pomegranate molasses, tomato paste, 7 spice, paprika, and black pepper. Stir everything together until the ingredients are evenly mixed.
• Roll the Cabbage
• Carefully cut out the thick vein from each cabbage leaf to make rolling easier. Take a leaf, place a spoonful of the filling at the base, and then roll it tightly, folding in the sides as you go. Repeat this process for all the cabbage leaves.
• Layer the Pot
• In a large pot, arrange the browned lamb chops (or steak) at the bottom. Then, place the stuffed cabbage rolls on top, packing them tightly together to ensure they stay intact while cooking.
• Prepare the Sauce
• In a separate bowl, combine hot water (or the liquid from the rice), lemon juice, tomato paste, olive oil, and salt. Stir well and pour the mixture over the stuffed cabbage rolls in the pot. Add enough liquid to cover the rolls, but no more than that.
• Cook the Rolls
• Stovetop Method: Cover the pot and cook over low heat for 2 hours, checking occasionally to make sure the rolls still has liquid.
• Pressure Cooker Method: Cover the pot and cook for 20 minutes under high pressure. Let the pressure release naturally.
• Serve and Enjoy
• Once cooked, allow the rolls to sit for about 10-15 minutes before serving to let the flavors settle. Serve with a side of yogurt or a fresh salad if desired.

Notes

Freeze or Boil the Cabbage – Freezing the cabbage makes the leaves super easy to separate and roll without tearing. If you’re short on time, boiling works just as well—just soften the leaves enough to bend.

Trim the Thick Vein – Always slice off the thick stem part of each cabbage leaf. This makes rolling easier and helps the rolls cook more evenly.

Use Short-Grain Rice – It becomes soft and slightly sticky, which helps the filling hold together inside the rolls.

Don’t Overfill – Leave some space in each roll for the rice to expand while cooking, or they might burst open.

Layer Rolls Tightly – Pack them close together in the pot to keep them from unraveling during cooking.

Add Meat for Extra Flavor – Browning lamb or steak and placing it at the bottom of the pot adds depth to the whole dish, even if not everyone eats the meat.

Balance the Sauce – Adjust lemon juice and salt to taste; the sauce should be tangy but not overpowering.

Let Them Rest – After cooking, let the rolls sit for 10–15 minutes before serving to allow the flavors to settle.

The post Lebanese Stuffed Cabbage Rolls appeared first on Baiti Ana.

To begin with, the chicken is seasoned with warm spices like cinnamon, seven spice, and black pepper, which instantly bring depth and richness. Then, it’s seared until golden and juicy—locking in flavor while building a delicious base for the rice.

Next, the seasoned rice is added directly into the same pan, soaking up all the flavor from the chicken and spices. A bit of broth or water brings it all together, and from there, it’s as simple as covering the pan and letting it simmer.

Meanwhile, you can toast some nuts and prepare a fresh, crunchy salad on the side. Finally, once everything is cooked, you top the dish with toasted nuts and freshly chopped parsley for a bit of texture and brightness.

All in all, this dish is a comforting, one-pan wonder that’s as easy to clean up as it is to eat. Pair it with a simple cucumber-tomato salad or some tangy yogurt on the side, and you’ve got a complete meal in under an hour.

one pan chicken and rice ingredients

• Chicken thighs are juicy and flavorful, making them perfect for slow-cooking without drying out.
  
• Basmati or parboiled rice provides a fragrant, fluffy base that absorbs all the savory chicken and spice flavors.
  
• Water or chicken broth helps cook the rice while infusing it with rich, savory depth—especially when broth is used.
  
• Olive oil or vegetable oil is used to sear the chicken and add richness to the dish.
  
• Salt enhances the overall flavor and helps balance the warm spices.
  
• Seven spice brings classic Middle Eastern warmth and complexity with a blend of aromatic seasonings.
  
• Cinnamon adds a subtle sweetness and depth that beautifully complements the savory chicken.
  
• Black pepper gives the dish a mild heat and earthy finish.
  
• Chicken bouillon cube intensifies the savory flavor, making the rice taste like it’s been simmered in homemade stock.
  
• Fresh parsley adds a burst of color and freshness to the final presentation.
  
• Toasted nuts provide a crunchy, nutty contrast that elevates both flavor and texture.

How to make one pan chicken and rice?

1. Prepare the Chicken:
   Clean the chicken pieces by rinsing them under cold water mixed with a bit of vinegar. Pat them dry with paper towels.

2. Prepare the Rice:
   Rinse the rice under cold water until it runs clear to remove excess starch. Soak the rice in water for about 30 minutes, then drain well.
   
3. Season the Chicken:
   Mix spices such as seven spice blend, cinnamon, black pepper, and salt. Coat the chicken pieces evenly with half of this spice mixture. Reserve the remaining half for the rice.
   
4. Sear the Chicken:
   Heat oil in a large pan over medium heat. Add the seasoned chicken pieces and cook until golden brown on both sides.
   
5. Prepare the Rice Mixture:
   In a bowl, combine the drained rice with the reserved spice mixture and crumbled chicken bouillon.
   
6. Combine Rice and Chicken:
   Place the rice mixture over the seared chicken in the pan. Add enough hot water or chicken broth to cover the rice.
   
7. Cook the Dish:
   Bring the liquid to a boil, then reduce the heat to low. Cover the pan and let it simmer until the rice is tender and the liquid is absorbed.
   
8. Toast the Nuts:
   While the dish cooks, toast nuts like almonds or pine nuts in a bit of oil until golden brown. Set aside.
9. Prepare a Simple Salad (Optional):
   Combine chopped cucumbers, tomatoes, onions, olive oil, lemon juice, and salt to make a refreshing salad.
   
10. Finish and Serve:
    Once cooked, garnish the dish with toasted nuts and chopped parsley. Serve warm, accompanied by the salad if desired.

Frequently asked questions

1. What type of rice is best for this dish?

Long-grain white rice is commonly used for its ability to remain separate and fluffy when cooked. However, other types like basmati or jasmine rice can also be used, keeping in mind that cooking times and liquid ratios may vary.

2. Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may require a shorter cooking time to prevent dryness. Consider reducing the cooking time or adding them later in the process if using boneless, skinless breasts.

3. How can I make the dish spicier?

To add heat, incorporate spices like cayenne pepper, red pepper flakes, or chopped fresh chilies to the spice blend. Adjust the quantity to suit your heat preference.

4. Can I add vegetables to the one-pan chicken and rice?

Absolutely! Incorporating vegetables enhances the flavor and nutritional value of the dish. Options like onions, garlic, spinach, mushrooms, peas, carrots, green beans, or bell peppers work well. Sautéing these vegetables before adding the rice allows them to absorb the spices and chicken flavors, enriching the overall taste.

5. How do I store and reheat leftovers?

Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or broth to prevent drying out. Alternatively, microwave in short intervals, stirring occasionally.

6. Is it possible to make this dish ahead of time?

yes, Assemble the chicken, rice, and spices in the pan, cover, and refrigerate. Before cooking, bring the pan to room temperature and proceed with the cooking instructions. This method allows flavors to meld and saves time on busy days.

Tips and tricks

1. Best Rice Type: Long-grain white rice is preferred for its fluffiness. Love to use Basmati and parboiled rice. jasmine rice are also suitable.  
   
2. Using Chicken Breasts: Chicken breasts can be used but may require shorter cooking times to prevent dryness. Boneless, skinless thighs are recommended for juicier results.
   
3. Making It Spicier: Add cayenne pepper, red pepper flakes, or chopped fresh chilies to the spice blend to suit your heat preference.
   
4. Adding Vegetables: Incorporate vegetables like onions, garlic, spinach, mushrooms, peas, carrots, green beans, or bell peppers to enhance flavor and nutrition. Sautéing them before adding rice allows them to absorb spices and chicken flavors.
   
5. Storing and Reheating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to prevent drying. Alternatively, microwave in short intervals, stirring occasionally.
   
6. Preparing Ahead of Time: Assemble the chicken, rice, and spices in the pan, cover, and refrigerate. Before cooking, bring the pan to room temperature and proceed with the cooking instructions. This method allows flavors to meld and saves time on busy days.

More chicken recipes

Lebanese chicken and rice

Butterflied roast chicken

Chicken casserole

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One pan chicken and rice

This Middle Eastern-inspired one-pan chicken and rice is incredibly easy to make and absolutely packed with flavor. It’s the perfect go-to meal when you need something fast, hearty, and satisfying.

Course Main Course

Cuisine Middle Eastern

Keyword chicken dish, onepan chicken and rice

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6 People

Ingredients

• 1 kg chicken thighs
• 2 cups basmati rice parboiled rice, or a mix of both
• 4 cups water or chicken broth
• 3 tbsp olive oil or vegetable oil
• 1 tbsp salt
• 1 tbsp seven spice
• 2 tsp cinnamon
• 1 tsp black pepper
• 1 chicken bouillon cube
• Fresh parsley for garnish
• Toasted nuts for garnish

Instructions

• Wash the chicken with cold water and a little vinegar, then pat dry.
• Wash the rice and soak it in water for 30 minutes.
• Season the chicken with half of the spices. Reserve the other half to season the rice.
• Heat the oil in a large pan. Add the chicken and cook for about 5 minutes, until golden. Flip to the other side, cover, and cook for another 10 minutes.
• While the chicken is cooking, mix the rice with the remaining spices and the bouillon cube.
• Add the rice mixture on top of the chicken. Pour in enough water or chicken broth to cover the rice. Bring to a boil, then lower the heat, cover, and cook for 30 minutes.
• While the rice and chicken cook, toast the nuts in a bit of oil. Set aside.
• Prepare a simple salad to serve on the side.
• Once the rice and chicken are done, garnish with chopped parsley and the toasted nuts.
• Serve warm with the salad on the side.

Notes

1. Use a Heavy-Bottomed Pan: Opt for a thick, heavy-based pan with a lid to ensure even heat distribution and prevent uncooked rice pockets.  
2. Sear Chicken Properly: Avoid overcooking the chicken during searing; aim for a browned exterior while keeping the interior moist, as it will cook further with the rice.  
3. Choose the Right Rice: Long-grain white rice, such as basmati, is ideal for this recipe due to its non-clumping nature.  
4. Avoid Lifting the Lid: Once you’ve added the liquid, resist the temptation to lift the lid during cooking. This ensures the rice absorbs all the liquid and cooks evenly.  
5. Let It Rest: After cooking, let the dish rest with the lid on for a few minutes. This allows any remaining liquid to be absorbed and the flavors to meld.  
6. Use an Oven-Proof Skillet: If you plan to transfer your dish from stovetop to oven, ensure you’re using a skillet that can handle both, like cast iron or stainless steel.  
7. Customize with Vegetables: Incorporate vegetables such as onions, garlic, spinach, mushrooms, peas, carrots, green beans, or bell peppers to enhance both flavor and nutrition.
8. Consider Seasoning Variations: Adjust spices and herbs according to your taste preferences. Adding ingredients like paprika, cumin, turmeric, or garlic powder can introduce new flavor dimensions.  

The post One pan chicken and rice appeared first on Baiti Ana.

There are many ways to prepare mujadara, but I prefer mine creamy and moist rather than dry. If you try my method, I’m sure you’ll love it! No matter which grain you choose—bulgur or rice—the cooking process remains the same. However, one thing you absolutely cannot skip is the caramelized onions on top. They take the dish to the next level, adding a deep, sweet-savory flavor that perfectly balances the earthy lentils.

To complete the meal, serve Lebanese mujadara with a side of fresh cabbage salad. The crisp, tangy salad pairs beautifully with the warm, comforting lentils, creating the perfect combination of healthy and delicious. Whether you’re looking for a hearty main course or a nutritious side dish, mujadara is a fantastic choice that will leave you satisfied every time!

Is Lebanese mujadara nutritious?

Mujadara is a nutritious dish for several reasons:

Rich in Protein and Fiber: Lentils provide plant-based protein and a high amount of fiber, supporting digestion, stabilizing blood sugar, and promoting heart health.

Low in Unhealthy Fats: When prepared with olive oil in moderation, mujadara offers healthy fats that contribute to overall cardiovascular well-being.

Whole Grains: Whether you use bulgur wheat or rice, these whole grains offer complex carbohydrates, which provide lasting energy and help keep you full longer.

Antioxidant Benefits: Onions are a good source of antioxidants and beneficial compounds that can aid in reducing inflammation and supporting immune function.

Balanced and Satisfying: The combination of lentils, grains, and caramelized onions creates a filling, balanced meal that is both delicious and nutrient-dense.

Overall, mujadara is a healthy, wholesome choice for those looking to enjoy a flavorful, vegetarian meal.

Lebanese mujadara ingredients

Lentils are the star of the dish, providing a hearty, earthy base packed with protein and fiber. They give mujadara its signature texture and are essential for creating the creamy consistency that makes this dish so comforting.

Onions add incredible depth of flavor. First, they are cooked until soft and translucent, infusing the lentils with a subtle sweetness. Then, caramelized onions are added on top, creating a rich, golden layer that enhances both the taste and presentation.

Bulgur wheat is my preferred grain for mujadara. It has a slightly nutty flavor and a tender, chewy texture that complements the lentils perfectly. While some people use rice instead, bulgur is a healthier option that adds extra fiber and nutrients.

Water is crucial for cooking the lentils and bulgur, helping them soften and blend together into a smooth, creamy consistency.

Olive oil brings everything together, adding a rich, silky texture and enhancing the flavors of the onions and lentils.

Salt and black pepper are the simple yet essential seasonings that highlight the natural flavors of the ingredients without overpowering them.

Bay leaf adds a subtle depth of flavor, infusing the dish with a mild herbal aroma that complements the earthiness of the lentils.

How to make Lebanese mujadara

Step 1: Prepare the Lentils
Sort through the lentils to remove any bad ones, then rinse them thoroughly under running water.
Drain and set them aside.

Step 2: Chop the Onions
Finely chop one onion for cooking with the lentils.
Slice the remaining onions into thin strips for caramelizing later.

Step 3: Cook the Lentils
Heat olive oil in a pot over medium heat.
Sauté the chopped onion until soft.
Add lentils, water, salt, black pepper, and a bay leaf.
Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
Check if the lentils are tender; cook longer if needed.

Step 4: Add the Bulgur (or Rice)
Rinse and drain the bulgur (or rice).
Stir it into the cooked lentils.
Cover and cook for 10–15 minutes until tender.
Adjust water or heat as needed for the right consistency.

Step 5: Caramelize the Onions
While the lentils and bulgur are cooking, heat olive oil in a separate pan over medium heat.
Add the thinly sliced onions and cook, stirring occasionally, until they turn golden brown and caramelized. This process takes about 15–20 minutes.
Once done, set them aside.

Step 6: Assemble and Serve
Once the mujadara is ready, remove the bay leaf and give it a final stir.
Transfer to a serving dish and top with the caramelized onions.
Serve warm with a side of cabbage salad, yogurt, or a squeeze of lemon for extra freshness.

Different methods for cooking onion for topping

Method 1: Deep Frying

Cut the onions into thin strips. Heat oil in a deep pan until it reaches the proper frying temperature. Add the onion strips and fry them until they turn extra crispy and golden. Drain on paper towels before serving.

Method 2: Sautéing in Olive Oil

Cut the onions into thin strips. Heat olive oil in a pan over medium heat. Add the onion strips and cook them until they caramelize. The onions become crispy on the edges yet remain tender, absorbing the flavor of the olive oil.

Method 3: Microwaving

Cut the onions into thin strips. Spread the slices evenly on parchment paper on a microwave-safe plate. Microwave the onions for about 10 minutes. Every two minutes, pause and stir to ensure even cooking and to prevent burning. The result is crispy, golden onion strips.

How to store mujadara

Refrigerating:

Let the mujadara cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. When reheating, add a splash of water to help restore its texture.

Freezing:

If you want to store mujadara for a longer period, let it cool completely. Then, place it in a freezer-safe container or bag and freeze for up to 2 months. To reheat, thaw it in the fridge overnight and warm it on the stovetop or in the microwave with a bit of water.

Frequently asked questions

1. Can I use rice instead of bulgur?

Yes! Mujadara can be made with either bulgur or rice. Both versions follow the same cooking method.

2. What type of lentils should I use?

Brown or green lentils work best because they hold their shape while becoming soft and creamy. Avoid red lentils, as they break down too much.

3. How do I get perfectly caramelized onions?

Cook sliced onions slowly over medium heat with olive oil, stirring occasionally. It takes about 15–20 minutes to achieve a deep golden brown color.

4. Can I make mujadara in advance?

Yes! Mujadara stores well in the fridge for up to 4 days. Reheat with a little water to restore its texture.

5. Is mujadara gluten-free?

If made with rice, yes! Bulgur contains gluten, so use rice for a gluten-free version.

6. What should I serve with mujadara?

It pairs well with cabbage salad, yogurt, or a side of pickles for extra flavor.

7. Why is my mujadara too dry or too wet?

If it’s too dry, add a bit of water. If it’s too wet, cook uncovered on medium heat for a few minutes to evaporate excess liquid.

Tips and Tricks

Clean the Lentils: Always sort through and rinse the lentils to remove any debris or broken pieces.

Perfect the Onions: Sauté the onions slowly until they’re soft and translucent for the base, and caramelize extra strips for topping.

Adjust Consistency: Add water gradually to achieve your desired texture—more liquid for a creamier dish, less for a firmer one.

Choose Your Grain: Experiment with bulgur or rice to find the flavor and texture you prefer.

Let It Rest: Allow the dish to rest briefly after cooking so the flavors meld together.Pair Well: Serve with a fresh salad or a squeeze of lemon to brighten the rich flavors.

More vegetarian recipes

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falafel

product links

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Lebanese Mujadara

Lebanese mujadara is a flavorful, nutritious dish that combines lentils, whole grains, and caramelized onions into a hearty vegetarian meal. It offers a delightful blend of protein, fiber, and healthy fats, making it a staple in Middle Eastern cuisine that is both satisfying and wholesome.

Course Main Course

Cuisine Lebanese, Middle Eastern

Keyword mjadara, mujadara

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6 People

Ingredients

• 2 cups lentils
• 1 large onion finely chopped
• 1/2 cup coarse bulgur wheat
• 6 cups water
• 3 tbsp olive oil
• 2 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Caramelized crispy Onions:

• 4 tbsp olive oil
• 2 large onions sliced into thin strips

Instructions

• Sort through the lentils to remove any bad ones, then rinse and drain. Set aside.
• Finely chop one onion and slice the other two into thin strips. Set aside.
• In a pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent.
• Add the washed lentils, water, salt, black pepper, and bay leaf. Stir well. Once the mixture starts bubbling, reduce the heat to low, cover, and cook for 30 minutes. Check if the lentils are soft—if not, cover and cook longer as needed.
• Once the lentils are fully cooked, rinse the coarse bulgur wheat and drain. Add it to the pot, stir, and cover again. Cook for another 10–15 minutes.
• If the mixture is too dry when adding the bulgur, add a little water. If it’s too liquidy at the end, increase the heat and cook for a few more minutes until you reach your preferred consistency. I like mine slightly soupy rather than too dry.

Caramelizedcrispy Onions:

• 1: In a pan, heat olive oil. Once hot, add the onions and cook until caramelized and crispy.
• 2: Top the mujadara with the caramelized onions and enjoy!

Notes

• Clean the Lentils: Always sort through and rinse the lentils to remove any debris or broken pieces.
• Perfect the Onions: Sauté the onions slowly until they’re soft and translucent for the base, and caramelize extra strips for topping.
• Adjust Consistency: Add water gradually to achieve your desired texture—more liquid for a creamier dish, less for a firmer one.
• Choose Your Grain: Experiment with bulgur or rice to find the flavor and texture you prefer.
• Let It Rest: Allow the dish to rest briefly after cooking so the flavors meld together.
• Pair Well: Serve with a fresh salad or a squeeze of lemon to brighten the rich flavors.

The post Lebanese mujadara appeared first on Baiti Ana.

First, sauté the chopped onions in the Instant Pot using the sauté setting. Once they’re soft and golden, add the rinsed lentils, water, salt, pepper, and a bay leaf. Seal the lid, set the timer, and let the Instant Pot do the work. After 5 minutes of cooking, cancel the timer and do a quick release. Open the lid, add the bulgur (or rice), and mix well. Close the lid again and cook for another 2 minutes. Everything comes out perfectly tender and flavorful.

Meanwhile, you can prep a fresh salad or chop some vegetables on the side. By the time the mujadara is done, your full dinner is ready to serve.

Not only is this method quick and easy, but it also locks in flavor and nutrients, making it a healthy and satisfying option. With minimal cleanup and maximum taste, Instant Pot mujadara is the perfect solution for a fast, nutritious, and comforting meal.

Instant pot mujadara ingredients

Lentils are the star of the dish, providing a hearty, earthy base packed with protein and fiber. They give mujadara its signature texture and are essential for creating the creamy consistency that makes this dish so comforting.

Onions add incredible depth of flavor. First, they are cooked until soft and translucent, infusing the lentils with a subtle sweetness. Then, caramelized onions are added on top, creating a rich, golden layer that enhances both the taste and presentation.

Bulgur wheat is my preferred grain for mujadara. It has a slightly nutty flavor and a tender, chewy texture that complements the lentils perfectly. While some people use rice instead, bulgur is a healthier option that adds extra fiber and nutrients.

Water is crucial for cooking the lentils and bulgur, helping them soften and blend together into a smooth, creamy consistency.

Olive oil brings everything together, adding a rich, silky texture and enhancing the flavors of the onions and lentils.

Salt and black pepper are the simple yet essential seasonings that highlight the natural flavors of the ingredients without overpowering them.

Bay leaf adds a subtle depth of flavor, infusing the dish with a mild herbal aroma that 

How to make mujadara in the instant pot

Step 1:

Sort through the lentils to remove any debris or damaged ones. Rinse them well and set aside.

Step 2:

Chop one onion finely for cooking. Slice the remaining onions into thin strips for the caramelized topping.

Step 3:

Turn on the sauté setting on your Instant Pot. Add some olive oil and the chopped onion. Sauté until the onion becomes soft, translucent, and lightly golden.

Step 4:

Add the rinsed lentils, water, salt, black pepper, and a bay leaf. Stir everything together. Cancel the sauté mode, close the lid, and set the Instant Pot to pressure cook on high for a few minutes.

Step 5:

Once the cooking time is done, do a quick release. Open the lid and stir. If the mixture looks too dry, add a little more water.

Step 6:

Add the rinsed bulgur wheat or rice, depending on your preference. Mix well, close the lid again, and pressure cook for a couple more minutes.

Step 7:

When it’s finished, do another quick release. Open the lid, give it a final stir, then serve.

Step 8:

While the mujadara is cooking, heat olive oil in a pan. Add the sliced onions and cook them slowly until they turn golden brown and crispy.

Step 9:

Serve the mujadara warm, topped with the caramelized onions. Pair it with salad, fresh veggies, or warm pita bread for a complete meal.

Is mujadara Nutritious dish?

• Rich in Protein and Fiber: Lentils provide plant-based protein and a high amount of fiber, supporting digestion, stabilizing blood sugar, and promoting heart health.
• Low in Unhealthy Fats: When prepared with olive oil in moderation, mujadara offers healthy fats that contribute to overall cardiovascular well-being.
• Whole Grains: Whether you use bulgur wheat or rice, these whole grains offer complex carbohydrates, which provide lasting energy and help keep you full longer.
• Antioxidant Benefits: Onions are a good source of antioxidants and beneficial compounds that can aid in reducing inflammation and supporting immune function.
• Balanced and Satisfying: The combination of lentils, grains, and caramelized onions creates a filling, balanced meal that is both delicious and nutrient-dense.

Different ways of cooking the onions for the topping

Method 1: Deep Frying

Cut the onions into thin strips. Heat oil in a deep pan until it reaches the proper frying temperature. Add the onion strips and fry them until they turn extra crispy and golden. Drain on paper towels before serving.

Method 2: Sautéing in Olive Oil

Cut the onions into thin strips. Heat olive oil in a pan over medium heat. Add the onion strips and cook them until they caramelize. The onions become crispy on the edges yet remain tender, absorbing the flavor of the olive oil.

Method 3: Microwaving

Cut the onions into thin strips. Spread the slices evenly on parchment paper on a microwave-safe plate. Microwave the onions for about 10 minutes. Every two minutes, pause and stir to ensure even cooking and to prevent burning. The result is crispy, golden onion strips.

Frequently asked questions about instant pot mujadara

1. Can I use rice instead of bulgur?

Yes, you can substitute bulgur with white rice or brown rice. Just note that cooking times may vary slightly—white rice cooks quickly, while brown rice might need a bit more time.

2. What type of lentils should I use?

Brown or green lentils work best for mujadara. They hold their shape well and create a creamy texture without falling apart.

3. Can I skip the caramelized onions?

You can, but the caramelized onions add a rich, sweet flavor and a little crunch on top that really completes the dish.

4. How do I store leftovers?

Store mujadara in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of water to loosen the texture.

5. Can I make it completely oil-free?

Yes, you can sauté the onions in a little water or broth instead of oil. However, using olive oil adds flavor and helps with the caramelization process.

6. Is Instant Pot mujadara gluten-free?

Only if you use rice. Bulgur is a wheat product and contains gluten, so switch to rice for a gluten-free version.

7. Can I double the recipe?

Absolutely. Just make sure not to fill the Instant Pot past the maximum fill line, and you may need to adjust cooking time slightly for larger quantities.

Tips and Tricks for making best instant pot mujadara

• Rinse lentils and grains well to remove starch and improve texture.
• Use the sauté function to build flavor before pressure cooking.
• Quick release carefully to avoid overcooking the lentils.
• Covering the vent with a cloth during quick release helps prevent hot liquid and steam from splattering. It keeps your kitchen cleaner and safer while releasing pressure. Just be careful not to block the vent completely.
• Adjust water depending on how creamy or thick you like it.
• Make caramelized onions ahead and store for easy topping.
• Serve with salad or yogurt for a balanced meal.

How to store mujadara

Refrigerating:

Let the mujadara cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. When reheating, add a splash of water to help restore its texture.

Freezing:

If you want to store mujadara for a longer period, let it cool completely. Then, place it in a freezer-safe container or bag and freeze for up to 2 months. To reheat, thaw it in the fridge overnight and warm it on the stovetop or in the microwave with a bit of water.

More instant pot recipes to make

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Instant pot link

10-in-1 Pressure Cooker, Slow Cooker, Rice/Grain Cooker, Steamer, Sauté, Sous Vide, Yogurt Maker, Sterilizer, and Warmer.

Duo Crisp Ultimate Lid, 13-in-1 Air Fryer and Pressure Cooker Combo, Sauté, Slow Cook, Bake, Steam, Warm, Roast, Dehydrate, Sous Vide, & Proof.

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Instant pot mujadara

Instant Pot mujadara is a quick and easy version of the classic Middle Eastern dish made with lentils, grains, and caramelized onions. Using the Instant Pot cuts down cooking time while still delivering rich flavor and comforting texture. It’s a healthy, hearty, and satisfying meal perfect for busy days.

Course Main Course

Cuisine Middle Eastern

Keyword instant pot mujadara, mujadara

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Servings 6 People

Ingredients

• 2 cups lentils
• 1 large onion finely chopped
• 1/2 cup coarse bulgur wheat
• 5 cups water
• 3 tbsp olive oil
• 2 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Caramelized Onions:

• 4 tbsp olive oil
• 2 large onions sliced into thin strips

Instructions

• Sort through the lentils to remove any bad ones. Rinse and drain, then set aside.
• Finely chop one onion for cooking, and slice the other two into thin strips for topping.
• Turn on the sauté setting on the Instant Pot. Add olive oil, then the chopped onion. Cook until soft, translucent, and lightly golden.
• Add the rinsed lentils, water, salt, black pepper, and bay leaf. Mix well. Cancel the sauté mode. Close the lid and set to pressure cook on high for 5 minutes.
• Once the cooking time is done, do a quick release. Open the lid, stir, and add a little water if the mixture looks too dry.
• Add the rinsed bulgur wheat (or rice if preferred). Stir, close the lid, and pressure cook for 2 more minutes on high.
• When done, do another quick release, open the lid, mix well, and set aside.
• While the mujadara is cooking, make the caramelized onions. In a pan, heat olive oil, add the sliced onions, and cook over medium heat until deeply golden and crispy.
• Serve the mujadara warm, topped with the caramelized onions. Enjoy with a side of salad, fresh veggies, or warm pita bread.

Notes

• Rinse lentils and grains well to remove starch and improve texture.
• Use the sauté function to build flavor before pressure cooking.
• Quick release carefully to avoid overcooking the lentils.
• Covering the vent with a cloth during quick release helps prevent hot liquid and steam from splattering. It keeps your kitchen cleaner and safer while releasing pressure. Just be careful not to block the vent completely.
• Adjust water depending on how creamy or thick you like it.
• Make caramelized onions ahead and store for easy topping.
• Serve with salad or yogurt for a balanced meal.

The post Instant pot mujadara appeared first on Baiti Ana.

While I typically prepare Bang Bang Shrimp, I decided to switch things up by using salmon this time. The result? A mouthwatering combination of crispy, perfectly cooked salmon paired with the iconic creamy, spicy Bang Bang sauce. To make it even more convenient, I cooked the salmon in the air fryer, which gave it a crispy exterior while keeping it juicy and tender on the inside.

The best part? You can serve this Bang Bang Salmon in various ways. For a simple and satisfying meal, serve it with plain steamed rice or indulge with some fragrant coconut rice. If you’re craving extra crunch, a side of shredded coleslaw complements the dish beautifully. Alternatively, you could pair it with some steamed vegetables for a light, balanced dinner.

No matter how you serve it, this recipe guarantees bold flavors and a satisfying meal that will leave everyone coming back for more!

Why You’ll Love This Recipe

•Quick and Easy: Ready in just 30 minutes, including prep time!
•Flavor-Packed: Sweet, spicy, and savory all in one dish.
Healthy and Nutritious: Packed with omega-3s, salmon is a great option for a wholesome meal.
Perfect for Any Occasion: It’s elegant enough for a dinner party but simple enough for a weeknight meal.

Summary

Flavor: combination of creamy, spicy, and savory 

Cooking Techniques:

Soaking, simmering and Steaming the Rice.

making the bang bang sauce

Air-Frying the Salmon.

Shredding and Mixing the Coleslaw.

Prep Time: 10 minutes

Cook Time: 8 minutes

Bang Bang Salmon Ingredients

Salmon is the main protein, offering a rich and flaky texture that pairs perfectly with the sauce.

Bang Bang Sauce adds a creamy, spicy kick with its mix of mayonnaise, sweet chili sauce, and sriracha. Mayonnaise provides smoothness, while sweet chili sauce contributes a balance of sweetness and tang. Sriracha brings heat, enhancing the overall flavor profile. Paprika adds a smoky depth, and salt and black pepper bring out the natural flavors. Garlic powder adds an aromatic touch, rounding out the sauce’s flavor.

Meanwhile, short-grain white rice serves as a tender and sticky base, soaking up the sauce beautifully. Butter enriches the rice, making it creamy and flavorful.

On the side, the shredded coleslaw mix adds a crunchy, refreshing contrast to the rich salmon.

Toasted sesame seeds offer a nutty crunch, while chives or green onions provide a fresh, sharp finish that brightens up the dish.

How to make Bang Bang salmon

1. Start by washing the rice thoroughly to remove excess starch, then soak it for about 15 minutes. This helps the rice cook evenly and become tender.

2. Once the rice is soaked, place it in a pot. Add butter for richness, followed by hot water and your preferred seasonings—either salt and pepper or leave it plain for a simple taste.

3. When the rice starts bubbling, lower the heat to the lowest setting, cover, and let it cook for 10 minutes. After 10 minutes, turn off the heat and let it remain covered for another 5 to 10 minutes to continue cooking in steam.

4. While the rice is cooking, cut the salmon into even pieces and set them aside.

5. Mix all the ingredients for the “Bang Bang” sauce. Then, split it in half—the first half is to brush onto the salmon, and the second half is to drizzle on the salmon when serving.

6. Brush the sauce onto the salmon pieces and cook in a preheated air fryer at 400°F for 8 minutes, or until the salmon is crispy on the outside and cooked through.

7. While the salmon is cooking, shred carrots, red and white cabbage, then mix them together,Grate the carrots and finely chop both the red and white cabbage. Mix them together in a bowl to create a colorful, crunchy side dish.

8. Finally, once the salmon is cooked, Serve on a bed of fluffy steamed rice with some shredded coleslaw mix, a drizzle of the “Bang Bang” sauce, and garnish with toasted sesame seeds, and freshly chopped chives or green onions.

When is Salmon Done Cooking?

Salmon is done cooking when it reaches an internal temperature of 145°F (63°C), and the flesh is opaque and flakes easily with a fork. Here are a few simple ways to check:

1. Flake Test: Gently press a fork into the thickest part of the fish. If it flakes easily, its done.

2. Color: The flesh should go from translucent to opaque. When properly cooked, the salmon should have a pinkish hue, not raw or overly dry.

3. Touch: Lightly press the salmon with your finger—if it feels firm and springs back, its cooked through.

Keep in mind, salmon continues to cook slightly even after its removed from the heat, so its a good idea to take it off just before its fully done to avoid overcooking.

Bang Bang salmon recipe video

Frequently Asked Questions

1. Can I use a different type of fish instead of salmon?

Yes, you can use cod, tilapia, or halibut instead of salmon. Just adjust the cooking time for thinner fish.

2. How can I make the sauce less spicy?

You can reduce the amount of sriracha or skip it altogether. A mild hot sauce is also a good option.

3. Can I make the rice ahead of time?

Yes, you can cook the rice in advance and store it in the fridge. Just reheat it before serving.

4. What can I substitute for the shredded coleslaw mix?

You can use steamed vegetables like broccoli or green beans instead. A cucumber-carrot salad works well too.

5. Can I bake the salmon instead of using the air fryer?

Yes, bake the salmon at 400°F for 12-15 minutes. Brush the sauce on before baking.

6. Is this recipe gluten-free?

Yes, this recipe is gluten-free if you use gluten-free mayonnaise and sweet chili sauce.

7. Can I store leftovers?

Yes, store leftovers in the fridge for up to 2 days. Reheat them in the microwave or on the stove.

8. How can I make this recipe healthier?

Use Greek yogurt instead of mayonnaise for a lighter sauce. You can also reduce the butter in the rice.

Tips and tricks

1. For extra crispy salmon, preheat the air fryer or oven to ensure the fish cooks evenly and crisps up nicely.

2. If you don’t have an air fryer, you can bake the salmon at 400°F for 12-15 minutes. Make sure to brush the sauce on before baking to lock in flavor.

3. To avoid overcooking the salmon, check it around the 8-minute mark. The salmon should flake easily with a fork when done.

4. For a richer flavor, consider adding a teaspoon of honey to the Bang Bang sauce. This will enhance the sweetness and balance the heat from the sriracha.

5. If you want to save time, you can make the Bang Bang sauce ahead of time and store it in the fridge for up to a week.

6. To make the rice even fluffier, add a small splash of vinegar or lemon juice while cooking. It helps the grains stay separate and light.

7. For a more vibrant dish, try adding a handful of chopped cilantro or parsley as a garnish along with the sesame seeds.

8. If you prefer a spicier kick, increase the amount of sriracha in the sauce. Just be sure to taste as you go to find the perfect heat level.

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Bang Bang salmon recipe

A mouthwatering combination of crispy,perfectly cooked salmon paired withthe iconic creamy, spicy Bang Bang sauce. 

Course Main Course

Cuisine American

Keyword bangbangsalmon, Bangbangsauce, bangbangsaucerecipe

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4

Ingredients

• Salmon:
• 1 kg salmon fillet cut into 4 to 6 pieces
• Bang Bang Sauce:
• 1/3 cup mayonnaise
• 1/3 cup sweet chili sauce or Thai sauce
• 1 to 2 tbsp sriracha adjust to your desired level of spiciness
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Steamed Rice:
• 2 cups short-grain white rice
• 2 tbsp butter
• 3 cups hot water
• Salt and black pepper optional
• Shredded coleslaw mix:
• 1 cup shredded white cabbage
• 1/2 cup shredded red cabbage
• 1/4 cup shredded carrots
• Note: The shredded coleslaw mix can be substituted with steamed vegetables but I love the crunch in the coleslaw mix with the bang bang sauce. It’s so delicious!
• Toppings:
• Toasted sesame seeds
• Chives or green onion

Instructions

• Wash and soak the rice for 15 minutes.
• In a pot, add butter to the rice. Then, add hot water and season with salt and pepper according to your preference, or leave it plain.
• When the rice starts bubbling, lower the heat to the lowest setting, cover, and let it cook for 10 minutes. After 10 minutes, turn off the heat and let it remain covered for another 5 to 10 minutes to continue cooking in steam.
• While the rice is cooking, cut the salmon into even pieces and set them aside.
• Mix all the ingredients for the “Bang Bang” sauce as listed above. Then, divide it in half—the first half is for brushing onto the salmon, and the second half is for drizzling on the salmon when serving.
• Brush the sauce onto the salmon and cook in a preheated air fryer at 400°F for 8 minutes.
• While the salmon is cooking, shred the carrots, red cabbage, and white cabbage, then mix them together.
• Serve the salmon on a bed of steamed rice with shredded coleslaw mix, a drizzle of “Bang Bang” sauce, sesame seeds, and chives or green onions.

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