I like to deep fry my kibbeh, then serve it with the yogurt sauce. You can also brush the kibbeh with oil and air fry or bake it at a high temperature.

• 4 cups yogurt
• 1 cup water
• 1 egg
• 2 tsp salt
• 12 kibbeh (kibbeh recipe in this link https://baitiana.com/2024/03/04/kibbeh/)
• 2 tbsp chopped cilantro or more for your liking
• 2 minced garlic cloves
• 2 tosp olive oil
• Toasted pine nuts or almonds

1. In a pot, add yogurt, water, egg, and salt.

2. Whisk until combined and smooth.

3. Turn on the heat and keep stirring until it starts to bubble. Keep stirring the whole time to prevent the yogurt from curdling.

4. When it starts bubbling, stop stirring, then lower the temperature to low and let it simmer for 5 minutes.

5. Fry the kibbeh and serve with the yogurt sauce (recipe for the kibbeh in the link https://baitiana.com/2024/03/04/kibbeh/ )

kibbeh maker link https://amzn.to/49Roofb

6. In a pan, sauté garlic and cilantro with olive oil, then add on top of the yogurt sauce. You can add it in the pot or each person can add it to their plate. Alternatively, you can top it with dried mint.

Notes:

1: if you like the yogurt sauce to be thick, add 1 to 2 tablespoon of corn starch.

2. You can substitute the egg with cornstarch, but it tastes way better with egg, and you can’t taste the egg in the yogurt sauce at all.

3. You don’t have to fry the kibbeh; you can drop them in the yogurt sauce and cook on low for about 10 minutes.

4. Kibbeh can be baked or cooked in the airfryer instead of deep frying

5. You can substitute the cilantro with parsley or dried mint

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So go ahead and give this healthy quinoa and kale salad a try. Feel free to change up the salad to your liking by adding or subtracting any vegetables you prefer.

Ingredients
1 cup quinoa
2 cups water

1 bunch of kale
2 cucumber
2 tomato’s
1 small red onion
2 cups chopped cabbage white or red
1 sweet pepper
2 to 3 stems green onion

Dressing:
1 squeezed lemon
3 tbsp olive oil
1 tbsp pomegranate molasses
1 tsp dried mint
1 tsp salt
1 minced garlic

1: cook quinoa first by adding quinoa and water bring to boil mix and lower the temperature to the lowest setting then cook for 20 minutes.
2: uncover the quinoa and let it cool down.
3: start on washing and shopping all the ingredients for the salad.
4: mix all the ingredients listed above for the dressing.
5: add the quinoa to the chopped veggies the. Add the dressing and mix.
6: can be mixed ahead of time or before eating.

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fattoush Salad makes a frequent appearance on the Middle Eastern dinner table and in all Lebanese restaurants. A simple chopped salad dressed in a zesty lime vinaigrette topped with homemade crunchy pita bread.

ingredients

8 large leaves of romaine lettuce 

4 small cucumber 

1 cup cherry tomatoes or more or 2 tomato’s 

1 large sweet pepper or 3 mini peppers 

4 radish 

1 cup shredded cabbage or more 

1/2 cup sliced red onion 

1/4 cup chopped parsley 

1/4 cup green onion 

1/4 cup Fresh Chopped mint

Pomegranate seeds 

String Cheese (optional) but taste really good with it 

Crunchy pita bread ( deep fried, baked or air fried)

*Dressing*

1 large squeezed lemon juice 

1 tbsp white vinegar 

3 tbsp olive oil 

1 tbsp pomegranate molasses 

1 minced garlic 

1 tsp salt or more for your liking 

1 tsp dried mint 

1 tsp sumac 

1/2 tsp oregano/ thyme ( Arabic Zaatar) 

Note: you can change the measurements for your liking in the dressing and in the vegetables, 

Follow first the same measurements and after adding the sauce if need more salt or more lemon you can add that for your liking 

Instructions

1: wash all the veggies and let to dry

2: roll the pita bread like tight sandwich then cut very thin or you can cut the bread into squares then deep fry or add some oil bake or air fry till crispy and golden color:

3: cut all the veggies the size that you like

4: mix all the ingredients listed above for the sauce.

5: mix the sauce with the veggies top it with the bread 

6: add on top string cheese if you like this optional not a traditional thing to add but give it a good flavor 

7: add pomegranate seeds and drizzle some pomegranate molasses then enjoy 

Note: the salad and the dressing can be prepared ahead of time even the day before and just mix when you need it 

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