If you’ve never put avocado in a dessert before, I need you to trust me on this one. This Lebanese avocado and strawberry cocktail is one of Lebanon’s most beloved spring and summer street desserts. The good part is that there’s no alcohol in it. In Lebanon, these layered fruit and smoothies are often called cocktails.
Which Fruits To Use
Since the fruit is the whole point of this cocktail, buy the best you can find. Seasonal, ripe fruit makes an enormous difference to the final result. Cocktail bars in Lebanon stock whatever is in season, and you should do the same. In spring and summer, you’ll have the widest variety to work with – mango, banana, kiwi, peach, and strawberries are all perfect choices.
I also recommend keeping your fruits in the fridge overnight before making this. Blending warms everything up, and this cocktail is best served cold. If you forget, a few ice cubes in the blender will do the trick.
In addition, if you can find proper ashta, use it. If you can’t, good-quality ricotta mixed with a little rose water and orange blossom water is an excellent substitute. Don’t skip the floral waters if you can help it – they’re what give this dessert its soul.
What Goes Into a Lebanese Avocado Cocktail
Avocado:This forms the base smoothie layer, and it is my favourite part of the whole cocktail. Blended with milk and honey, it becomes impossibly creamy and rich without being heavy. Make sure your avocado is fully ripe – an underripe one will give you a bitter, lumpy smoothie.
Milk: Blended with the avocado to loosen the smoothie and add extra creaminess. Taste the smoothie before pouring it into the glass and adjust the amount of milk to your liking. For a vegan version, any plant-based milk works just as well.
Honey: Goes into both smoothie layers to sweeten them, and gets drizzled generously on top at the end. Taste as you go — you may want more or less depending on how sweet your fruit already is.
Strawberries: These do two jobs in this recipe. Some get chopped and layered in with the fruit chunks, and the rest get blended into a bright, sweet smoothie that gets poured over the top. The contrast between the green avocado layer and the red strawberry layer is half the visual appeal of this cocktail.
Seasonal fruits:Whatever looks best at the market. Mango, banana, kiwi, and extra strawberries are all great choices. Chop them into bite-sized pieces — not too small, you want them to hold their shape in the glass.
Ashta or ricotta: The crown of the cocktail. If you’re using ricotta, mix in a little rose water and orange blossom water to get that authentic floral flavour.
Almonds: Blanched almonds on top add a crunch that cuts through all that creaminess beautifully. I like to soak raw almonds overnight in water – it makes the skins slip right off and gives them a wonderfully fresh crunch. You can also buy them pre-blanched if you’re short on time.
How To Make Lebanese Avocado Cocktail
Prepare your fruits first: Cut the avocado in half, remove the pit, and peel it. Trim the stems off the strawberries that you’ll be blending. Chop the rest of your seasonal fruits – mango, banana, kiwi, and any remaining strawberries – into bite-sized pieces and set them aside. If you’re using ricotta instead of ashta, mix in the rose water and orange blossom water now and set it aside in the fridge.
The avocado smoothie: Add the avocado, milk, and two tablespoons of honey to a blender and blend until completely smooth and creamy. Taste it before pouring – this is the time to adjust the honey or add a little more milk if you want it thinner. Pour the avocado smoothie equally into two large glasses, filling them about halfway. Pint glasses or large mugs work perfectly for this.
The fruit layer: Spoon the chopped fruits over the avocado smoothie layer, dividing them evenly between the two glasses. Don’t be shy with the fruit — this layer should be generous.
The strawberry smoothie: Blend the strawberries with water and one tablespoon of honey until completely smooth. Pour this over the fruit layer slowly, giving the glass a gentle shake so the smoothie settles down between the fruit pieces. Leave a little room at the top – you’ll need it for the cream and toppings.
The ashta or ricotta: Dollop half the cream mixture on top of each glass. Don’t worry about making it look perfect — a generous, rustic spoonful is exactly right.
The toppings: Finish with the blanched almonds and a drizzle of honey over each glass. Serve immediately with both a straw and a spoon. Use the straw for the smoothie layers and the spoon for the fruit and cream on top. Alternate between the two – that’s the best way to eat this.
Avocado Cocktail Lebanese Recipe Variations
You don’t have to stick to strawberry for the top smoothie layer every time. A mango smoothie works beautifully in its place, or you can make both layers avocado if you really love it – and you will. For a fully vegan version, swap the milk for a plant-based alternative, use maple syrup instead of honey, and find a plant-based ricotta that isn’t savoury.
Rose water and orange blossom water can be found at most Middle Eastern grocery stores or ordered online. If you really can’t find them, plain ricotta with a good drizzle of honey on top still makes a delicious topping — just know you’re missing a little of the magic.
Lebanese Avocado Cocktail Recipe
This Lebanese avocado and strawberry cocktail is one of Lebanon’s most beloved spring and summer street desserts. The good part is that there’s no alcohol in it.
1½cupsmixed seasonal fruits such as mangobanana, kiwi and strawberry, chopped into bite-sized pieces
1½cupsstrawberriesstems trimmed
2tablespoonswater
⅓cupashta or ricotta
½teaspoonrose wateroptional, to taste
¼teaspoonorange blossom wateroptional, to taste
2tablespoonsblanched almonds
Method
Place the avocado, milk, and 2 tablespoons of honey in a blender and blend until smooth and creamy. Taste and adjust honey to your liking. Pour equally into two large glasses, filling them about halfway.
Spoon the chopped fruits over the avocado layer, dividing evenly between the two glasses.
Blend the strawberries, water, and 1 tablespoon of honey until smooth. Pour over the fruit layer, giving the glass a gentle shake to let the smoothie settle between the fruits. Leave a little space at the top.
If using ricotta, mix in the rose water and orange blossom water. Dollop half the cream mixture on top of each glass.
Garnish with blanched almonds and a drizzle of honey. Serve immediately with a straw and a spoon.
Notes
Use a fully ripe avocado – an underripe one will give you a bitter smoothie. Keep your fruits in the fridge overnight before making this, so everything stays cold. Taste both smoothie layers before assembling and adjust the honey to your liking. Soaking raw almonds overnight in water makes the skins easy to remove and gives them a great crunch. Rose water and orange blossom water are available at Middle Eastern grocery stores or online – don’t skip them if you can help it.
If you’ve ever wandered through the busy streets of Beirut or any Lebanese city, chances are you’ve stopped at a colourful fruit stand and watched someone prepare one of these layered beauties right in front of you. The Lebanese fruit cocktail – known locally as cocktail shikaf, which simply means “fruit chunks cocktail” – is one of those street foods that’s hard to walk past and even harder to forget.
What Is Cocktail Shikaf?
At its core, a cocktail shikaf is freshly cut fruit piled into a cup, topped with a base of blended fresh strawberry or kiwi juice, a generous spoonful of ashta cream, a handful of raw nuts, and a drizzle of honey. Every street vendor has their own version, and the fruits change with the seasons. In winter, expect more citrus. In summer, the cups overflow with tropical and stone fruits — mango, peach, pineapple, and more.
A good cocktail shikaf should have at least five to seven different fruits in it. Think banana, kiwi, mango, avocado, orange, strawberry, apple, pear, pineapple, peach, or apricot – whatever looks best at the market that day.
What Makes It Lebanese
Fruit cocktails exist in just about every culture around the world, but what sets this one apart is the ashta. Ashta is a clotted cream flavoured with rose water, and it’s what gives this dessert its unmistakably Lebanese identity. That rich, slightly floral cream sitting on top of cold, juicy fruit is a combination that’s hard to describe and even harder to beat.
If you can, make your ashta from scratch. The flavour is so much better than anything store-bought. You can substitute whipped cream in a pinch, but it really isn’t the same – the rose water aroma is the whole point.
Lebanese Fruit Cocktail Ingredients
Fruit: Use whatever is in season and looks fresh. For this recipe, we’re using banana, peach, kiwi, apple, mango, pineapple, and strawberries. The strawberries do double duty – some get cut into chunks, and the rest get blended into the juice base that fills the cup.
Ashta cream:This is the heart of the dessert. Rich, creamy, and lightly scented with rose water. Make it from scratch if you can — two tablespoons per serving is all you need, but you’ll want more.
Nuts: Raw walnuts and crushed pistachios add crunch and a lovely contrast to the soft fruit. Don’t skip these – they’re not just garnish, they’re part of the experience.
Honey:A drizzle at the end ties everything together. It adds sweetness without overpowering the natural flavour of the fruit.
Lebanese Fruit Cocktail Recipe Step-by-Step
The beauty of this recipe is how simple it is once everything is prepped.
Start with your fruit. Cut the mango, apple, pineapple, kiwi, banana, peach, and about a third of your strawberries into roughly one-inch chunks. You want them bite-sized but substantial enough to hold their shape in the cup.
For the juice base, blend the remaining strawberries until completely smooth. This becomes the liquid that fills the cup and brings everything together. Don’t add water – the strawberries have more than enough juice on their own.
Finally, fill each serving cup generously with the fruit chunks, then pour the blended strawberry juice over the top until the cup is full. Add two tablespoons of ashta cream, scatter over your walnuts and pistachios, and finish with a drizzle of honey. Serve immediately and serve cold.
How To Serve
The Lebanese fruit cocktail drink is a dessert, a snack, and a refreshment all at once. Serve it straight from the fridge on a warm day, or put it together fresh.
Cut all five Bananas, five Peaches, five Kiwis, three Apples, two large mangoes, and half pineapple into roughly 1-inch chunks. Also cut about one-third of the 48.6 ounces Strawberries (approximately 450g) into chunks and set aside.
Add the remaining 48.6 ounces Strawberries (approximately 900g) to a blender and blend until completely smooth. Do not add water – the strawberries have plenty of juice on their own.
Fill each serving cup generously with the mixed fruit chunks. Pour the blended strawberry juice over the top until the cup is full. Add 10 tablespoons Ashta cream per cup, scatter over half a cup of raw walnuts and half a cup of crushed raw pistachios, and finish with a drizzle of five tablespoons of honey. Serve immediately and cold.
Notes
Make the ashta cream from scratch if you can – the rose water aroma is what makes this dessert distinctly Lebanese. Whipped cream works as a substitute but won’t give you the same flavour. Use whatever fruits are in season; the recipe is very flexible. Serve cold and assemble just before eating so the fruit stays fresh.
Craving the beloved flavors of kibbeh without the meat? Then consider this vegan kibbeh aat’aa. Made with mashed potatoes, chickpeas, bulgur, and fresh herbs, then baked until golden, this traditional Lebanese Lent dish is hearty, flavorful, and absolutely satisfying- even for confirmed meat-lovers.
What Is Kibbeh Aat’aa (Lebanese Vegan Kibbeh)?
Kibbeh aat’aa (also spelled kibbeh ataya or kibbeh ataa) is a traditional Lebanese vegan kibbeh that’s typically made during Lent, when Orthodox Christians abstain from meat and animal products for 40 days before Easter. The name “aat’aa” comes from the Arabic word meaning “to give” or “offering.”
For those unfamiliar with kibbeh, it’s one of the most popular dishes in Lebanese. Traditional kibbeh is made with ground meat (usually lamb) mixed with bulgur wheat, onions, and spices, then shaped and either baked, fried, or served raw. There are dozens of kibbeh variations across the country. But what makes kibbeh aat’aa special is how similar it is to the traditional kibbeh while being completely plant-based.
Instead of meat, this version uses mashed potatoes, combined with skinned chickpea halves, bulgur, fresh herbs (parsley, mint, and green onions), and some spices. The mixture is kneaded into a dough, patted into a baking pan, scored into diamond or square shapes, then generously doused with olive oil before baking. The result is golden, crispy on the outside, tender and flavorful on the inside, with the olive oil creating pockets of richness throughout.
What I love about kibbeh aat’aa (or lebanese potato kibbeh) is how it proves that Lebanese cooks never settle for bland, boring Lenten food. Even when avoiding meat, the dish is packed with flavor from fresh herbs, warm spices, and generous olive oil. It’s hearty enough to be a main course, delicious enough that you won’t miss the meat, and versatile enough to serve hot or cold with pita bread and fresh vegetables.
If you love this Lebanese potato kibbeh recipe, you’ll probably also enjoy Lebanese Vegetarian Stuffed Grape Leaves, Mujadara (lentils and rice), Fasolia (white bean stew), and Lebanese pumpkin kibbeh, which are all vegan-friendly.
Lebanese Vegan Kibbeh Recipe Ingredients
Base Ingredients
2 cups bulgur (cracked wheat/burghul) – Fine or medium bulgur works best. This provides structure and that characteristic kibbeh texture. Rinse well and let it dry for about 30 minutes before using—the bulgur should be slightly moist but not wet, which helps it bind with the other ingredients.
2 cups dried chickpeas – These need to be skinned and halved, which sounds tedious but is essential for the right texture. Skinned chickpea halves are sometimes available at Middle Eastern stores, which saves significant time! If starting with whole chickpeas, you’ll soak overnight, then skin and halve them (see instructions below). The chickpeas add protein and help bind the mixture.
3 medium potatoes, boiled and mashed – Yukon gold or russet potatoes work beautifully. The mashed potatoe is what holds everything together and provides creaminess. They also make the kibbeh tender.
2 cups all-purpose flour – Helps bind the dough and gives structure. It absorbs moisture from the vegetables and creates a cohesive mixture that can be pressed into the pan and hold its shape during baking.
Fresh Herbs
1/2 bunch fresh parsley – Use only the leaves, finely minced. Parsley adds bright, fresh, peppery flavor that’s essential to Lebanese cooking. You’ll need about 1 cup minced.
1/2 bunch fresh mint – Again, leaves only, finely minced. Fresh mint is what gives this kibbeh that distinctive Lebanese flavor—cooling, aromatic, and absolutely essential. About 1/2 cup minced.
1/2 bunch green onions, finely chopped – Both white and green parts. These add mild onion flavor and freshness without the harsh bite of raw white onions.
1 medium white onion, finely chopped – Adds depth and savory sweetness. Chop it very finely so it distributes evenly throughout the dough.
Spices and Oil
1 teaspoon chili powder (or to taste) – Adds gentle warmth. Adjust based on your heat preference. You can use Aleppo pepper for more authentic Lebanese flavor.
1/2 teaspoon Lebanese seven spices (baharat) – A blend typically containing black pepper, allspice, cinnamon, coriander, clove, nutmeg, and ginger. This is what gives kibbeh its characteristic warm, complex flavor.
2/3 teaspoon salt – Essential for bringing out all the other flavors. Adjust to taste.
2 cups olive oil (about 1 cup per pan) – This seems like a lot, but it’s crucial! The olive oil soaks into the scored kibbeh, creating pockets of flavor, helping it cook through, and giving it that characteristic crispy-tender texture. Don’t skimp on the olive oil—it’s what makes this dish special.
How to Make Kibbeh Aat’aa (Lebanese Vegan Kibbeh)
Preparation Steps (these can be done ahead)
Step 1: Prepare the chickpeas
This is the most time-consuming step, but essential for proper texture.
If you can find skinned chickpea halves at a Middle Eastern grocery store, simply soak them overnight, drain, and you’re done!
If starting with regular whole chickpeas: Soak 2 cups dried chickpeas in plenty of water overnight. The next day, drain and rinse well. Place in a pot, cover with fresh water, and warm on the stove for a few minutes (not boiling, just warm). Drain.
Spread the warm chickpeas on a clean kitchen towel. Place another towel on top. Using a rolling pin, roll firmly over the chickpeas several times with pressure to crack them open.
Place the broken chickpeas back in the pot and fill with water. Using your hands, rub the chickpeas vigorously to separate the skins. The skins will float to the top. Pour off the water and skins. Repeat this process several times until all (or most) chickpeas are skinned and halved. Drain well and place in your large mixing bowl.
Step 2: Prepare the potatoes
Peel the 3 medium potatoes and cut into chunks. Boil in salted water for 15-20 minutes until very tender when pierced with a fork. Drain and let cool slightly. Mash thoroughly until smooth with no lumps. Add to the mixing bowl with the chickpeas.
Step 3: Prepare the bulgur
Rinse the 2 cups bulgur under cold water in a fine-mesh strainer. Drain well, then spread on a clean kitchen towel and let air-dry for about 30 minutes. The bulgur should be moist but not dripping wet. Add to the mixing bowl.
Step 4: Prepare the herbs and onions
Wash the parsley and mint thoroughly. Remove and discard the stems, keeping only the tender leaves. Finely mince the leaves until almost paste-like—you want them very fine so they distribute evenly. Add to the mixing bowl.
Finely chop the green onions (white and green parts). Finely chop the white onion. Add both to the mixing bowl.
Step 5: Add flour and spices
Add the 2 cups flour on top of all the ingredients in the mixing bowl. Add the 1 teaspoon chili powder, 1/2 teaspoon Lebanese seven spices, and 2/3 teaspoon salt.
Step 6: Knead the dough
Using clean hands, knead everything together for several minutes—at least 5-7 minutes of good kneading. You’re working the ingredients together into a cohesive dough. It should be moist enough to hold together when pressed but not wet or sticky. If it’s too dry and crumbly, add a tablespoon of water at a time. If too wet, add a bit more flour. The final texture should be like a thick, slightly sticky dough.
Baking
Step 7: Prepare your pan
Brush a 9×13 inch Pyrex glass baking pan (or similar size baking dish) generously with olive oil to prevent sticking.
Step 8: Pat the dough into the pan
Transfer the kibbeh dough to the prepared pan. Using wet hands (dip them in water to prevent sticking), pat and press the dough evenly into the pan. The layer should be about 1/2 to 2/3 inch thick. Smooth the top as evenly as possible.
Step 9: Score the kibbeh
Using a sharp knife, cut deep diagonal lines across the dough to form diamond or square shapes. Cut all the way through to the bottom of the pan. Then make a small cut or poke (like an “X”) in the center of each diamond or square. This scoring serves two purposes: it allows the olive oil to seep deep into the dough, flavoring and cooking it from the inside, and it makes the kibbeh easy to cut and serve once baked.
Step 10: Soak with olive oil
Here’s the key step: Slowly and gently pour olive oil over the entire surface of the scored kibbeh. Pour it into the cuts and grooves you made. Keep pouring until the kibbeh is fully covered with oil and the oil level is just above the surface of the dough. This should take about 1 cup of olive oil per pan. Don’t skimp—the oil is what makes this dish rich and delicious!
Step 11: Bake
Preheat your oven to 400°F (200°C). Bake the kibbeh for 45-60 minutes, or until the top turns light golden brown and slightly crispy around the edges. Poke a piece in the center with a fork to ensure the inside is cooked through—it should be tender and the fork should slide in easily.
Step 12: Cool slightly and serve
Let the kibbeh cool for about 10 minutes, then cut along the scored lines. Serve warm or at room temperature with warm pita bread, fresh vegetables, and pickles.
Additional Notes
Chickpeas substitute: If you absolutely can’t find or prepare chickpea halves, you can use cooked whole chickpeas that you’ve pulsed briefly in a food processor to break them up, though the texture won’t be quite as traditional.
Bulgur substitute: Quinoa can work in a pinch, though it’s not traditional. You could also use fine couscous, but again, the texture will be different.
Potatoes substitute: Sweet potatoes create a sweeter, different-flavored version. You could also try adding mashed white beans for extra protein.
Flour substitute: Chickpea flour can replace some or all of the all-purpose flour for a gluten-free version.
Fresh herbs substitute: In a true emergency, you could use 2 tablespoons dried parsley and 1 tablespoon dried mint, but fresh is vastly superior and really essential to the authentic flavor.
Add vegetables: Some cooks add finely chopped spinach, kale, or Swiss chard to the mixture for extra nutrients and color.
Make it spicier: Increase the chili powder or add a pinch of cayenne pepper.
Different shapes: Instead of baking in a pan, you can shape the dough into small patties or balls and bake on a sheet pan (reduce baking time to 30-35 minutes).
Pine nuts: Some versions include toasted pine nuts in the dough for extra richness.
“Kibbeh” refers to the dish itself (traditionally made with meat and bulgur), and “aat’aa” comes from Arabic meaning “to give” or “offering.” Together, kibbeh aat’aa is the vegan/vegetarian version of kibbeh traditionally made during Lent as a Lenten offering or because of its generous, satisfying nature despite having no meat.
Can I skip skinning the chickpeas?
Skinning the chickpeas is traditional and creates the best texture -smooth and cohesive. If you use whole chickpeas with skins, the texture will be grainier and the mixture won’t hold together as well. However, if you’re short on time, you can pulse cooked whole chickpeas in a food processor to break them down.
Where can I find skinned chickpea halves?
Middle Eastern grocery stores often carry them in the dried goods section, sometimes labeled as “split chickpeas” or “peeled chickpeas.” Indian grocery stores may have “chana dal,” which is split, skinned chickpeas. If you find these, it saves hours of work.
Why do I need so much olive oil?
The generous olive oil is essential! It’s not excessive—it’s traditional. The oil soaks into the scored kibbeh, flavoring it throughout, helping it cook evenly, and creating that characteristic crispy-tender texture. Lebanese Lenten cooking uses olive oil liberally to add richness when animal fats aren’t allowed.
Can I bake this in a different pan?
Yes! You can use any baking dish—just adjust the thickness. Thinner kibbeh (1/2 inch) cooks faster (35-40 minutes), while thicker (1 inch) takes longer (55-65 minutes). You can also shape into individual patties.
How do I know when it’s done?
The top should be golden brown and slightly crispy. Poke the center with a fork – it should slide in easily and the interior should be fully cooked and tender, not hard or crunchy.
Can I serve this cold?
Absolutely. Kibbeh aat’aa is delicious at any temperature – hot, warm, room temperature, or cold. Many Lebanese people prefer it at room temperature. This makes it perfect for packed lunches or picnics.
How long can it stay?
Refrigerated in an airtight container, this can stay for up to 3-4 days. The dough (unbaked) or fully baked kibbeh freezes beautifully for up to 3 months.
What should I serve with kibbeh aat’aa?
Traditionally served with warm pita bread, fresh vegetables (tomatoes, cucumbers, radishes), pickles, olives, and perhaps some hummus or tahini sauce. It’s often part of a larger Lenten mezze spread.
Lebanese Potato Kibbeh Recipe
Traditional Lebanese vegan kibbeh made with potatoes, chickpeas, bulgur, and fresh herbs, baked until golden and crisp.
2cupsdried chickpeassoaked overnight and skinned (or split chickpeas)
3medium potatoesboiled and mashed smooth
2cupsall-purpose flour
1cupfinely minced parsley
½cupfinely minced mint
½bunch green onionsfinely chopped
1medium onionfinely chopped
1teaspoonchili powder
½teaspoonLebanese seven spices
⅔teaspoonsalt
2cupsolive oilabout 1 cup per pan
Method
Soak chickpeas overnight. Skin and split them, or use pre-skinned split chickpeas.
Boil potatoes until very tender, then mash until completely smooth.
Rinse bulgur, drain well, and let it air-dry until moist but not wet.
In a large bowl, combine chickpeas, mashed potatoes, bulgur, herbs, onions, flour, chili powder, seven spices, and salt. Knead for 5–7 minutes until a firm dough forms. It should hold together without being sticky. Adjust with a little water if too dry or a little flour if too soft.
Preheat oven to 400°F (200°C). Generously oil a 9×13-inch baking dish. Press the dough evenly into the pan, about ½–⅔ inch thick, smoothing the top.
Score into diamonds or squares, cutting all the way through. Slowly pour olive oil evenly over the surface, allowing it to seep into the cuts.
Bake for 45–60 minutes, until golden and slightly crisp on top. Let cool for 10 minutes before cutting and serving.
Macaroon bi toum (also spelt as maacaron) is a traditional Lebanese dish of handmade wheat noodles mixed together with garlic lemon sauce. The name comes from the Italian “maccheroni” (macaroni) and the Arabic “toum” (garlic), reflecting the cross-cultural influences peculiar to Lebanese cuisine.
This dish has its origin in the mountain villages of Lebanon, where it was traditionally prepared by farmers and villagers using the most basic pantry staples: flour, garlic, lemon, and olive oil. In these mountain communities, food was about sustenance and making the most of what was available locally. Garlic and lemons grew abundantly, while wheat was milled into flour for daily bread and noodles.
What Is Toum (Lebanese Garlic Sauce)?
Before we dive into the recipe, it’s worth understanding toum, the garlic sauce we will be using for the dish. Toum is one of Lebanon’s popular condiments, made from just garlic, salt, lemon juice, and oil. It’s similar to aioli, but traditional toum contains no egg – instead, the garlic itself acts as the emulsifier, creating a thick, white sauce.
The key to successful toum is patience and technique. The garlic must be crushed very finely, and the oil must be added extremely slowly while blending continuously. When done correctly, the sauce transforms from a wet garlic paste into a light, airy, almost mayonnaise-like consistency.
For maacaron bi toum, we use a slightly looser version of toum with more lemon juice, creating a sauce that’s more like a thin paste or glaze rather than the thick, spreadable condiment served with grilled meats.
Macaroon bi Toum Ingredients
Here are all the ingredients and important notes about them. For amounts, see the full recipe card below. Macaroon bi toum has three components: the handmade noodles, the garlic sauce, and the potatoes that cook alongside the noodles.
Handmade Noodle Ingredients
All-purpose flour. You’ll need 1 lb (about 3½ cups) of general-purpose flour. Lebanese mountain cooks would traditionally use locally milled wheat flour, which might be slightly coarser than modern all-purpose flour, but standard all-purpose works perfectly. Don’t use bread flour—the higher protein content will make the noodles too chewy.
Yeast. Just ¼ teaspoon of active dry yeast is used. Unlike bread, we’re not looking for a significant rise here – the yeast just adds a subtle flavor and helps create a slightly more tender texture in the finished noodles. Some traditional recipes omit yeast entirely, so if you don’t have any, you can skip it.
Salt. Essential for flavoring the dough. You’ll use about 1 teaspoon in the dough itself, plus more for the cooking water.
Water. About 200 ml (roughly 1 cup) of water is needed to bring the dough together. The water should be room temperature or slightly warm if using yeast.
Garlic Sauce (Toum) Ingredients
Garlic. This is where maacaron bi toum earns its reputation. You’ll need 15 cloves of fresh garlic. Use fresh garlic cloves only; pre-minced garlic from a jar will not work for this recipe. The garlic should be firm and fresh with no green sprouts (which can add bitterness). Don’t even think about reducing the amount of garlic – that would miss the entire point of the dish.
Fresh lemon juice. Use ½ cup of freshly squeezed lemon juice. Bottled lemon juice is not acceptable here—the fresh, bright acidity is essential to the character of the dish and helps balance the pungent garlic. You’ll need about 3-4 lemons, depending on their juiciness.
Extra virgin olive oil. Good quality olive oil makes a difference here since it’s a main component of the sauce. You’ll need ½ cup. Lebanese extra virgin olive oil would be ideal, but any high-quality extra virgin olive oil works. The oil should have a good flavor since it’s not being cooked.
Salt. About ⅔ teaspoon of salt goes into the garlic sauce to season it and help with the emulsification process.
Additional Ingredients
Potatoes. Two medium potatoes, peeled and cut into small cubes, are cooked alongside the noodles. This is a traditional addition that makes the dish more substantial and adds another texture. The potatoes also help absorb some of the intense garlic flavor, making the dish slightly more approachable. You can use any starchy potato—russet, Yukon gold, or similar.
Olive oil for cooking water. A teaspoon of olive oil added to the boiling water helps prevent the noodles from sticking together.
How to Make the Toum Pasta
I highly recommend watching a video tutorial if this is your first time making these noodles – seeing the hand motion makes it much easier to understand.
For the Noodle Dough
If using yeast, dissolve it in a small cup with a tablespoon of warm water. Let it sit for a few minutes until it becomes slightly foamy. This activates the yeast.
In a large mixing bowl, combine the flour and 1 teaspoon of salt. Make a well in the center and add the dissolved yeast (or just plain water if omitting yeast) and about 200 ml (1 cup) of room temperature water.
Mix with your hands or a wooden spoon until the dough starts to come together. Then knead by hand for about 5 minutes until you have a smooth, elastic dough. The dough should be soft but not sticky. If it’s too dry and won’t come together, add water a tablespoon at a time. If too sticky, add a bit more flour.
Cover the dough with a clean kitchen towel and let it rest for 20-30 minutes. This resting period allows the gluten to relax, making the dough easier to work with. In a warm room, 20 minutes is sufficient; in a cooler room, give it 30 minutes.
Forming the Noodles
After the dough has rested, lightly flour your work surface. Pinch off a portion of dough about the size of a golf ball and roll it between your palms and the counter to form a long “snake” about ½ to ⅔ inch in diameter. The thickness should be consistent along the length.
Using a knife or bench scraper, cut the dough snake into pieces about 2 inches long. Don’t worry about making them perfectly uniform – handmade noodles should look rustic.
Now comes the distinctive shaping technique: Take one piece of cut dough and place it on your work surface. Using your index finger, press down on the center of the dough piece and roll it toward yourself while applying gentle pressure. This creates a wedge or groove running through the middle of the noodle. The motion is kind of like rolling a cigarette or making gnocchi, if you’re familiar with those techniques.
The goal is to create an indentation that goes nearly through the noodle. This wedge serves two purposes: it helps the thick noodles cook evenly all the way through, and it creates a little pocket that will catch the garlic sauce. Continue forming all the noodles in this way and set them aside on a lightly floured surface or tray.
For the Garlic Sauce
Peel all 15 garlic cloves. For easier peeling, you can smash them lightly with the flat side of a knife, which loosens the skins.
Add the garlic cloves and ⅔ teaspoon of salt to a food processor or high-powered blender. Process until the garlic is very finely minced – almost a paste. Stop and scrape down the sides as needed to ensure even processing.
With the food processor running on medium speed, begin adding the lemon juice and olive oil in a very slow, thin stream, alternating between the two. Start with a small amount of lemon juice, then a small amount of oil, then more lemon juice, then more oil. The key is to add the liquids slowly and steadily while the processor is running continuously. This gradual addition allows the garlic to emulsify the oil and lemon juice into a cohesive sauce.
Continue until all the lemon juice and oil are incorporated. The final sauce should be smooth, creamy, and pale in color – somewhere between a thick liquid and a thin paste. It should pour slowly off a spoon and coat the back of the spoon. If the sauce seems too thick, you can add a tablespoon or two of water to loosen it. If it’s too thin, you can add a bit more oil while blending.
Cooking the Noodles
Fill a large pot with several cups of water (enough to comfortably cover the noodles and potatoes). Add 1 teaspoon of salt and 1 teaspoon of olive oil. Bring to a full, rolling boil over high heat.
Add the cubed potatoes to the boiling water and cook for about 5 minutes to give them a head start, as they take longer to cook than the noodles.
Lower the heat to maintain a gentle boil (not a violent rolling boil, which could break apart the noodles). Add the handmade noodles one handful at a time, stirring gently after each addition to prevent sticking. Don’t overcrowd the pot—if necessary, cook the noodles in batches.
Cook for 20-25 minutes, stirring occasionally, until the noodles are tender all the way through and the potatoes are fully cooked. The noodles should be soft and cooked through, but still have some structure – they shouldn’t be mushy. To test, remove one noodle and cut it in half; there should be no raw flour taste, and the texture should be uniform throughout.
Assembly and Serving
When the noodles and potatoes are cooked, drain them thoroughly in a colander. Give them a good shake to remove excess water, but don’t rinse them – you want them to stay hot.
Immediately transfer the hot, drained noodles and potatoes to a large serving bowl. While they’re still very hot, add all of the garlic sauce and toss vigorously to coat every piece. The heat from the noodles will help the sauce become more fluid and distribute evenly. Toss for a good minute or two to ensure everything is well coated.
Serve immediately while hot. Maacaron bi toum is traditionally served as a main course alongside a fresh, acidic salad like fattoush to help balance the richness and intensity of the garlic. The crunchy, tangy salad provides essential contrast to the soft, garlicky noodles.
Frequently Asked Questions
What’s the difference between Toum and Aioli?
While toum and aioli are often compared, they’re not quite the same. Aioli is a Provençal sauce that traditionally contains garlic, salt, and olive oil emulsified with egg yolk. The egg makes aioli more stable and easier to prepare. Toum, on the other hand, relies entirely on the garlic for emulsification- no eggs involved. This makes toum completely vegan, but also more temperamental to prepare. The technique requires more precision, but the result is a lighter sauce with a cleaner, more intense garlic flavor.
Can I use a mortar and pestle instead of a food processor for the garlic sauce?
Absolutely! In fact, traditional toum was always made in a mortar and pestle. It takes more time and elbow grease, but many people prefer the texture and flavor of hand-pounded garlic. The technique is the same: crush the garlic with salt until it forms a smooth paste, then gradually add the oil and lemon juice in tiny amounts while continuously pounding and stirring.
Can I reduce the amount of garlic?
Technically yes, but I would urge you not to. The entire point of maacaron bi toum is the intensity of the garlic. If you’re not ready for that level of garlic, this might not be the right dish for you. That said, if you absolutely must reduce it, I wouldn’t go below 10 cloves—any less and you’re no longer making authentic maacaron bi toum.
What if my garlic sauce doesn’t emulsify?
If your garlic sauce separates or doesn’t come together properly, don’t panic. Start fresh with 2-3 new garlic cloves in a clean food processor. Process them with a pinch of salt until smooth, then very slowly drizzle in your separated sauce while the processor is running. This often rescues the emulsion. The key to preventing this in the first place is adding the oil and lemon juice very slowly—patience is essential.
Can I make this with store-bought pasta?
You could, but it wouldn’t really be maacaron bi toum anymore. Part of the dish’s identity is the thick, handmade noodles with their characteristic wedge. If you’re short on time, you could use a thick, short pasta shape like cavatelli or penne, but understand that it’s a different dish. The handmade noodles are worth the effort—they’re easier than you think once you get the motion down.
What should I serve with maacaron bi toum?
Traditionally, maacaron bi toum is served with fattoush (Lebanese salad with sumac and pita chips) or another fresh, acidic salad. The crunch and tartness of the salad are essential to balance the rich, garlicky noodles. Other good accompaniments include tabbouleh, a simple tomato and cucumber salad, or pickled vegetables.
Macaroon bi Toum Pasta
Maacaron bi toum is a traditional Lebanese dish of handmade noodles tossed together with garlic lemon sauce.
200mlabout 1 cup water, room temperature or slightly warm
For the Garlic Sauce (Toum)
15clovesfresh garlic
⅔teaspoonsalt
½cupfresh lemon juicefrom about 3-4 lemons
½cupextra virgin olive oil
Additional Ingredients
2medium potatoespeeled and cut into small cubes
1teaspoonsaltfor cooking water
1teaspoonolive oilfor cooking water
For Serving
Fattoush or fresh saladto serve alongside
Method
For the Noodle Dough
In a small cup, dissolve the yeast in about 1 tablespoon of warm water. Let it sit for a few minutes until slightly foamy to activate the yeast.
In a large mixing bowl, combine the flour and 1 teaspoon of salt. Make a well in the center and add the dissolved yeast and about 200 ml (1 cup) of room temperature water.
Mix with your hands until the dough starts to come together, then knead by hand for about 5 minutes until you have a smooth, elastic dough. The dough should be soft but not sticky. Adjust with more water or flour as needed.
Cover the dough with a clean kitchen towel and let it rest for 20-30 minutes (20 minutes in a warm room, 30 minutes in a cooler room).
Forming the Noodles
Lightly flour your work surface. Pinch off a golf ball-sized portion of dough and roll it between your palms and the counter to form a long “snake” about ½ to ⅔ inch in diameter.
Using a knife or bench scraper, cut the dough snake into pieces about 2 inches long.
Take one piece of cut dough and place it on your work surface. Using your index finger, press down on the center of the dough piece and roll it toward yourself while applying gentle pressure.
Continue forming all the noodles in this way and set them aside on a lightly floured surface or tray.
For the Garlic Sauce
Peel all 15 garlic cloves. (You can lightly smash them with the flat side of a knife to make peeling easier.)
Add the garlic cloves and ⅔ teaspoon of salt to a food processor. Process until the garlic is very finely minced, almost a paste. Scrape down the sides as needed.
With the food processor running on medium speed, begin adding the lemon juice and olive oil in a very slow, thin stream, alternating between the two. Start with a small amount of lemon juice, then a small amount of oil, then more lemon juice, then more oil.
Continue until all the lemon juice and oil are incorporated. The sauce should be smooth, creamy, and pale – somewhere between a thick liquid and a thin paste. If too thick, add 1-2 tablespoons of water. If too thin, add a bit more oil while blending.
Cooking the Noodles
Fill a large pot with several cups of water. Add 1 teaspoon of salt and 1 teaspoon of olive oil. Bring to a full, rolling boil over high heat.
Add the cubed potatoes to the boiling water and cook for about 5 minutes to give them a head start.
Lower the heat to maintain a gentle boil. Add the handmade noodles one handful at a time, stirring gently after each addition to prevent sticking.
Cook for 20-25 minutes, stirring occasionally, until the noodles are tender all the way through and the potatoes are fully cooked.
Final Steps
When the noodles and potatoes are cooked, drain them thoroughly in a colander. Shake well to remove excess water but don’t rinse.
Immediately transfer the hot, drained noodles and potatoes to a large serving bowl. While they’re still very hot, add all of the garlic sauce and toss vigorously for 1-2 minutes to coat every piece evenly.
Serve immediately while hot, alongside fattoush or another fresh salad.
Every December 4th, it’s not uncommon to see Lebanese homes prepare maakaroun معكرون, the traditional finger-shaped semolina cookies that have become synonymous with Eid il-Burbara (Saint Barbara’s Day). These golden, crispy treats, deep-fried until perfectly crunchy, then soaked in fragrant sugar syrup, are more than just a dessert. They’re also a reminder of a centuries-old tradition of community celebration that transforms Lebanese neighborhoods into scenes of joy and shared sweetness.
What is Maakaroun?
Maakaroun (also spelled maakroun, maakron, or ma’kroun) is a traditional Lebanese dessert made from semolina and flour, shaped into finger-like cylinders, deep-fried until golden and crispy, then soaked in sugar syrup infused with orange blossom water.
The name comes from the Arabic word meaning “squashed” or “pressed,” referring to the way the dough is shaped. These cookies are distinctively Lebanese and should not be confused with French macarons – the connection is purely phonetic.
The preparation of maakaroun is intrinsically tied to Eid il-Burbara, the Feast of Saint Barbara, celebrated by Lebanese Christians (and throughout the Levant) on December 4th.
This joyful holiday predates Christmas by three weeks and shares interesting similarities with Halloween – children dress in disguises and go door-to-door collecting treats – but with a completely different origin story rooted in Christian martyrdom and Middle Eastern tradition.
Maakaroun is always prepared alongside other traditional sweets on Saint Barbara’s Day: qatayef (stuffed pancakes), awamat (honey dumplings), and ameh or burbara (boiled wheat with nuts, raisins, and spices).
Maakaroun Lebanese Recipe Ingredients
Here are all the ingredients and important notes about them. For amounts, see the full recipe card below. Maakaroun has three main components: the semolina dough, the sugar syrup, and the oil for frying.
Semolina Dough Ingredients
Fine semolina. Also called semolina flour or “smeed naaim” in Arabic, this is the primary ingredient that gives maakaroun its characteristic texture—tender inside with a crispy exterior when fried. Fine semolina is made from durum wheat and has a slightly golden color. Don’t substitute with coarse semolina, which won’t achieve the right texture. You can find fine semolina at Middle Eastern markets or well-stocked grocery stores.
All-purpose flour. Used in combination with semolina to create the perfect texture. The flour helps bind the dough and makes it easier to work with while maintaining the crispy-tender contrast when fried.
Granulated sugar. Adds a touch of sweetness to the dough itself, though most of the sweetness comes from the syrup soak afterward.
Baking powder. Helps the cookies puff slightly when fried, creating a lighter, airier texture inside.
Mahlab (mahleb). This is an aromatic spice made from ground cherry pits that gives maakaroun its distinctive Middle Eastern flavor. It has a subtle, complex taste reminiscent of almonds, cherries, and roses. Find it at Middle Eastern markets. If you can’t locate mahlab, you can substitute with a combination of almond extract and a tiny pinch of ground cardamom, though the flavor won’t be quite the same.
Anise seeds. These provide the characteristic licorice-like flavor that’s essential to authentic maakaroun. The anise seeds are typically steeped in hot water to create an infusion that’s added to the dough.
Fennel seeds (optional). Some recipes include fennel seeds along with anise for additional aromatic complexity. The two flavors complement each other beautifully.
Sesame seeds (optional). Some families include toasted sesame seeds for a nutty flavor and added texture.
Vegetable oil. Used in the dough to add moisture and richness. Neutral-flavored oils like canola or sunflower work best.
Water. Used to create the anise infusion and bring the dough together.
Orange blossom water. This fragrant water made from bitter orange blossoms is a hallmark of Lebanese sweets. It adds a delicate, floral aroma that’s unmistakably Middle Eastern. Available at Middle Eastern markets or specialty stores. Rose water can be substituted, though orange blossom water is more traditional for maakaroun.
Sugar Syrup Ingredients
Granulated sugar. Forms the base of the syrup that sweetens and glazes the fried cookies.
Water. Combined with sugar to create the syrup.
Fresh lemon juice. Adds acidity to prevent the sugar from crystallizing and helps create a smooth, glossy syrup. It also balances the sweetness.
Orange blossom water. Added at the end of cooking the syrup to infuse it with delicate floral notes. This is what makes the syrup distinctively Lebanese.
For Frying
Vegetable oil. You’ll need enough oil for deep frying—typically 2-3 inches in a deep pot or wok. Use a neutral oil with a high smoke point like canola, sunflower, or vegetable oil.
The key to making the perfect maakaroun is getting the dough consistency right and not over-frying the cookies. Start with the syrup since it needs to cool to room temperature before you soak the fried cookies.
For the Sugar Syrup
In a medium saucepan, combine the granulated sugar and water. Place over medium heat and stir occasionally until the sugar completely dissolves.
Add the fresh lemon juice and bring the mixture to a gentle boil. Reduce heat to low and let it simmer gently for about 10-15 minutes, stirring occasionally, until the syrup thickens slightly. It should coat the back of a spoon but still pour easily—not as thick as honey, more like maple syrup.
Remove from heat and stir in the orange blossom water. Set the syrup aside to cool completely to room temperature. This is important: if the syrup is hot when you add the fried cookies, they’ll become soggy instead of maintaining their crispy exterior. The syrup should be at room temperature or even slightly cool.
For the Anise Infusion
In a small pot or heat-proof bowl, combine the anise seeds (and fennel seeds if using) with about 1 cup of boiling water. Let steep for 10-15 minutes, allowing the seeds to release their aromatic oils. The water should become fragrant and slightly golden.
Strain the infusion through a fine-mesh sieve to remove all the seeds. You’ll use this flavored water to make the dough. Let it cool to room temperature.
For the Dough
In a large mixing bowl, combine the fine semolina, all-purpose flour, sugar, baking powder, and mahlab. Mix well to distribute all the dry ingredients evenly.
Add the vegetable oil to the dry ingredients and mix with your hands, rubbing the oil into the flour-semolina mixture until it resembles coarse breadcrumbs or wet sand. This step is important as it helps create the tender, crispy texture.
Gradually add the cooled anise infusion to the mixture, starting with about ¾ cup and adding more as needed. Mix and knead gently until you have a soft, pliable dough that holds together but isn’t sticky. The dough should be smooth and easy to work with—if it’s too dry and crumbly, add a bit more anise water; if too wet and sticky, add a tablespoon of semolina.
Add the orange blossom water and knead it into the dough for another minute until well incorporated. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. This resting period allows the semolina to fully absorb the liquids and makes the dough easier to shape.
Shaping the Maakaroun
After the dough has rested, divide it into small portions about the size of a walnut. The traditional size is roughly 1-2 tablespoons of dough per cookie, but you can make them slightly larger or smaller based on preference.
Roll each portion between your palms to form a smooth ball, then roll it between your palm and a clean work surface to create a finger-like cylinder about 3-4 inches long and about ¾ inch in diameter. The shape should resemble a thick finger or a small sausage.
Place the shaped cookies on a tray or plate. Continue until all the dough is shaped. If desired, you can gently press sesame seeds onto the surface of each cookie before frying for added texture and appearance.
Frying the Maakaroun
Pour vegetable oil into a deep, heavy pot or wok to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small piece of dough—it should sizzle immediately and float to the surface, but not brown too quickly.
Carefully add the shaped cookies to the hot oil in small batches—don’t overcrowd the pot or the oil temperature will drop and the cookies will absorb too much oil. Fry for about 4-5 minutes, turning occasionally with a slotted spoon or spider skimmer, until the maakaroun are evenly golden brown all over.
Remove the fried cookies with a slotted spoon and drain on paper towels placed over a wire rack. The cookies should be crispy on the outside. Let them cool for just 2-3 minutes—they should still be quite warm when you add them to the syrup, but not so hot that they’ll fall apart.
Soaking and Serving
Working in batches, gently place the warm (but not hot) fried cookies into the room-temperature sugar syrup. Let them soak for about 30 seconds to 1 minute, gently turning them to ensure they’re fully coated. The cookies will absorb some syrup while maintaining their crispy exterior.
Remove the soaked cookies with a slotted spoon and place them on a wire rack set over a tray (to catch drips). Let them cool and allow the syrup to set. The surface should become glossy and slightly sticky.
Once completely cooled, the maakaroun can be dusted with powdered sugar if desired for a more festive appearance. Arrange them on a serving platter and serve at room temperature.
Baked Version (Healthier Alternative)
If you prefer not to deep-fry, you can bake maakaroun, though they won’t have quite the same crispy texture as the traditional fried version:
Preheat oven to 350°F (180°C).
Place shaped cookies on a parchment-lined baking sheet, spacing them about 1 inch apart.
Brush lightly with melted butter or oil.
Bake for 25-30 minutes or until golden brown.
Let cool slightly, then soak in room-temperature syrup as directed above.
How To Prepare Ahead
Maakaroun-making can be a time-intensive process, so you might consider spreading the work out over a day or two:
Make the syrup ahead. The sugar syrup can be made 2-3 days in advance and stored at room temperature in a covered container. In fact, it’s better to make it ahead since it needs to be completely cool before soaking the cookies.
Prepare and shape the dough ahead. You can make the dough and shape all the cookies several hours ahead or even the night before. Arrange the shaped cookies on a tray, cover with plastic wrap or a clean kitchen towel, and refrigerate. Bring to room temperature for 15-20 minutes before frying.
Fry in stages. If you’re making a large batch, you can fry half the cookies, soak them, and let them cool, then fry the second batch. The fried, syrup-soaked cookies keep well, so this breaks up the work.
Storage. Maakaroun can be stored well at room temperature in an airtight container for up to 1 week. Don’t refrigerate them, as this will make them hard and less pleasant to eat. The syrup coating acts as a preservative. For longer storage, you can freeze unfried shaped cookies for up to 2 months. Fry them directly from frozen, adding a minute or two to the frying time.
Frequently Asked Questions
Can I bake maakaroun instead of frying them?
Yes! While the traditional method is deep-frying for maximum crispiness, you can bake them for a healthier option. Preheat your oven to 350°F (180°C), brush the shaped cookies with melted butter or oil, and bake for 25-30 minutes until golden brown. The texture will be slightly different—less crispy, more cake-like – but they’ll still be delicious when soaked in syrup.
What can I substitute for mahlab?
Mahlab has a unique flavor that’s hard to replicate perfectly. Your best substitute is a combination of ½ teaspoon almond extract and a tiny pinch (⅛ teaspoon) of ground cardamom. Some people use a drop of bitter almond extract if they can find it. While not identical, these substitutes will give you aromatic complexity similar to mahlab.
Can I use rose water instead of orange blossom water?
Yes, you can substitute rose water for orange blossom water in both the dough and the syrup. The flavor will be slightly different – rose water is more floral and perfumed, while orange blossom water is more citrusy and delicate – but both are traditional Lebanese flavors. You can even use half of each if you like.
My dough is too dry/too wet. How do I fix it?
Dough consistency can vary based on the absorption rate of your specific semolina and flour, as well as humidity. If too dry and crumbly, add more anise water or plain water, one tablespoon at a time, kneading well after each addition. If too wet and sticky, add more fine semolina, one tablespoon at a time. The dough should be soft, pliable, and smooth.
How do I know when the oil is the right temperature?
The ideal frying temperature is 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil. It should sizzle immediately and float to the surface, gradually turning golden brown over 4-5 minutes. If it browns in less than 2 minutes, your oil is too hot. If it sinks and takes forever to float, the oil isn’t hot enough.
Can I make the shaped cookies ahead and freeze them?
Yes, you can. Shape all the cookies, arrange them on a baking sheet in a single layer, and freeze until solid (about 2 hours). Then transfer to freezer bags or airtight containers. They can be frozen for up to 2 months. Fry them directly from frozen – no need to thaw. Just add an extra minute to the frying time.
Maakaroun Lebanese Recipe
Maakaroun are traditional Lebanese finger-shaped semolina cookies made for Saint Barbara’s Day (Eid il-Burbara). These golden, crispy treats are deep-fried until perfectly crunchy, then soaked in fragrant orange blossom sugar syrup. An essential part of Lebanese Christmas traditions.
In a medium saucepan, combine the granulated sugar and water. Place over medium heat and stir occasionally until the sugar completely dissolves.
Add the fresh lemon juice and bring to a gentle boil. Reduce heat to low and simmer gently for 10-15 minutes, stirring occasionally, until the syrup thickens slightly. It should coat the back of a spoon but still pour easily.
Remove from heat and stir in the orange blossom water. Set aside to cool completely to room temperature.
For the Anise Mixture
In a small heat-proof bowl or pot, combine the anise seeds and fennel seeds (if using). Pour 1 cup of boiling water over the seeds and let steep for 10-15 minutes until fragrant and the water is slightly golden.
Strain through a fine-mesh sieve to remove all seeds. Let the mixture cool to room temperature.
For the Dough
In a large mixing bowl, combine the fine semolina, all-purpose flour, sugar, baking powder, mahlab, and salt. Mix well to distribute all dry ingredients evenly.
Add the vegetable oil to the dry mixture and rub it in with your hands until the mixture resembles coarse breadcrumbs or wet sand. This should take 2-3 minutes of mixing.
Gradually add the cooled anise mixture, starting with ¾ cup. Mix and knead gently until you have a soft, pliable dough that holds together but isn’t sticky.
Add the orange blossom water and knead for another minute until well incorporated. Cover the dough with a clean kitchen towel or plastic wrap and let rest for 30 minutes.
Shaping the Maakaroun
After resting, divide the dough into small portions about the size of a walnut (roughly 1-2 tablespoons each).
Roll each portion between your palms to form a smooth ball, then roll between your palm and work surface to create a finger-like cylinder about 3-4 inches long and ¾ inch in diameter.
If using sesame seeds, gently press the shaped cookies into sesame seeds to coat the surface. Place shaped cookies on a tray and continue until all dough is used.
Frying the Makaaroun
Pour vegetable oil into a deep, heavy pot or wok to a depth of 2-3 inches. Heat over medium-high heat to 350°F (175°C). Test with a small piece of dough – it should sizzle immediately and gradually turn golden over 4-5 minutes.
Working in small batches (don’t overcrowd), carefully add shaped cookies to the hot oil. Fry for 4-5 minutes, turning occasionally with a slotted spoon, until evenly golden brown all over.
Remove with a slotted spoon and drain on paper towels over a wire rack. Let cool for 2-3 minutes. Repeat with remaining cookies.
Soaking and Serving
Working in batches, gently place warm (not hot) fried cookies into the room-temperature sugar syrup. Soak for 30 seconds to 1 minute, turning gently to coat all sides.
Remove with a slotted spoon and place on a wire rack set over a tray to catch drips. Let cool completely—the syrup will set and become glossy.
Once cooled, dust with powdered sugar if desired. Arrange on a serving platter and serve at room temperature.
While fried torpedo-shaped kibbeh stuffed with minced meat has become a staple of Lebanese cuisine worldwide, the kibbeh family is vast and diverse. Pumpkin kibbeh, or kibbet lakteen كبة لقطين, is a nice vegan variation that deserves far more attention. This layered tray kibbeh features a spiced pumpkin-bulgur shell encasing a tangy filling of chickpeas, onions, and leafy greens perfumed with sumac and pomegranate molasses. It’s a dish that sings with the flavors of Lebanese home cooking.
What is Pumpkin Kibbeh and Where Does it Come From?
Pumpkin kibbeh, known as kibbet lakteen in Arabic, is a traditional Lebanese dish that belongs to the extensive family of kibbeh recipes. Unlike the more commonly known meat-based kibbeh, this is a completely vegan version where pumpkin puree replaces the traditional meat component. The dish consists of two layers of spiced pumpkin-bulgur dough sandwiching a savory filling of chickpeas, caramelized onions, and Swiss chard or spinach, all baked together in a tray until golden.
Kibbeh itself is considered the national dish of Lebanon, and the word comes from the Arabic word “kubbah,” meaning ball or dome. While most people associate kibbeh with the fried football-shaped versions (kibbeh maqliyeh) or the raw version (kibbeh nayye), there are actually dozens of regional variations throughout Lebanon and the Levant. These include kibbeh bil sanieh (baked in a tray), kibbeh bil laban (cooked in yogurt), kibbeh arnabiyeh (with tahini sauce), and many others.
Pumpkin kibbeh is particularly popular during the autumn and winter months when pumpkins are in season.
Regional variations exist throughout Lebanon. In some areas, you might find pumpkin kibbeh made with a thinner shell and more filling, while others prefer a thicker, more substantial dough layer. Some cooks add fresh herbs like mint or cilantro to the filling, while others keep it simple with just the essential components.
Lebanese Pumpkin Kibbeh Recipe Ingredients
Here are all the ingredients and important notes about them. For amounts, see the full recipe card below. There are three main components to pumpkin kibbeh: the pumpkin-bulgur shell, the chickpea-onion filling, and the topping.
Pumpkin-Bulgur Shell Ingredients
Pumpkin: You’ll need about 3 kg (6 lbs) of whole pumpkin, which yields approximately 4 cups of pumpkin puree after cooking and draining. Use a sugar pumpkin, kabocha squash, or any sweet cooking pumpkin—not the large carving pumpkins, which are too watery and bland. You can substitute canned pumpkin puree in a pinch, but fresh pumpkin has superior flavor and texture. The key is to drain the cooked pumpkin extremely well; excess moisture will make your kibbeh soggy.
Fine bulgur wheat: Also called bulgur #1, this is the finest grind of bulgur. It’s essential to use fine bulgur for kibbeh recipes as it creates a smooth, cohesive dough. Unlike other kibbeh recipes where you soak the bulgur first, pumpkin kibbeh uses dry bulgur that absorbs moisture directly from the pumpkin puree—this is a traditional technique passed down through generations. You can find fine bulgur at Middle Eastern markets or well-stocked grocery stores.
Onion: Finely chopped onion adds flavor and moisture to the dough. Make sure to chop it very fine so it integrates smoothly into the mixture.
Spices: The warming spice blend includes cayenne pepper (optional, for heat), black pepper, ground cinnamon, and allspice (also called Lebanese seven-spice or baharat). These create the signature aromatic profile of Lebanese cuisine.
Salt: Essential for bringing out all the flavors in the dough.
All-purpose flour: Added at the end to help bind the dough together and give it structure for spreading in the pan.
Filling Ingredients
Chickpeas: Use either dried chickpeas soaked overnight or canned chickpeas. If using dried, you’ll need 1 cup dried (which becomes about 2 cups cooked). If using canned, drain and rinse them well. For the best texture, peel the chickpeas. There’s an easy trick for this: place soaked chickpeas on your counter, press gently with a plate, and the skins slip right off.
Onions: You’ll need a generous amount—1 kg (about 2 lbs) of red or yellow onions, julienned. When cooked down, these create a sweet, jammy base for the filling. Don’t be tempted to reduce the quantity; the onions are essential to the character of this dish.
Sumac: This tart, lemony spice is made from ground sumac berries and is a cornerstone of Lebanese cooking. It adds a distinctive tangy flavor that’s impossible to replicate. Find it at Middle Eastern markets or online. No good substitutes exist, though you could add a squeeze of lemon juice as a distant second option.
Pomegranate molasses: Another essential ingredient that gives the filling its characteristic sweet-tart flavor. This thick, syrupy reduction of pomegranate juice is used extensively in Middle Eastern cooking. Available at Middle Eastern markets, specialty stores, or online. Don’t substitute regular molasses—they’re completely different.
Olive oil: Used for sautéing the filling. Extra virgin olive oil adds the best flavor.
Cumin powder: Adds an earthy, warm note to the filling.
Swiss chard or leafy greens: Traditionally, Swiss chard is used, but spinach or sorrel works well too. Make sure to clean and shred the greens well. They add color, nutrition, and a slight bitterness that balances the sweet pumpkin.
Salt and cayenne pepper: For seasoning the filling to taste.
Topping
Olive oil. You’ll need about ½ cup to drizzle over the top before baking. This creates the golden, crispy surface and keeps the kibbeh moist. You can use pure olive oil or a mix of olive oil and canola oil if you prefer a milder flavor.
How to Make Lebanese Pumpkin Kibbeh Step-By-Step
Here’s a bird’s eye view of the process. This is a project recipe that requires several hours of mostly passive time (for draining the pumpkin), so plan accordingly. I highly recommend making the components ahead of time and assembling on the day you want to bake it. See more on advance prep below.
For the Pumpkin-Bulgur Shell
Peel the pumpkin and cut it into medium-sized pieces. Transfer to a large pot and cover with water. Bring to a boil over high heat, then reduce the temperature, cover, and cook for about 40 minutes or until the pumpkin is completely tender and easily pierced with a fork.
Drain the cooked pumpkin in a colander. This is the crucial step: you must squeeze and press the pumpkin to remove as much water as possible. Then leave it in the colander for a minimum of 4-5 hours, preferably longer, to continue draining. The drier your pumpkin, the better your kibbeh will turn out. You can even leave it overnight in the refrigerator to drain.
Once the pumpkin is thoroughly drained, transfer it to a large bowl or measuring cup. Use an immersion blender to blend it into a smooth puree. You should have about 4 cups of puree.
In a large mixing bowl, combine the dry fine bulgur with the pumpkin puree. Add the finely chopped onion, cayenne pepper (if using), salt, black pepper, cinnamon, and allspice. Mix everything together thoroughly and set aside for 20 minutes to allow the bulgur to absorb the moisture from the pumpkin.
After the resting period, add the flour to the mixture and knead it into a smooth, cohesive dough. The texture should be moist but not sticky, and it should hold together well when pressed. If it feels too wet, add a tablespoon or two more flour. If too dry, add a tiny bit of water.
Set the dough aside while you prepare the filling.
For the Chickpea-Onion Filling
If using dried chickpeas, place the soaked chickpeas on a countertop and position a dinner plate over them. Press gently, then remove the plate—you’ll see the skins have loosened and separated from the chickpeas. Repeat as necessary until most chickpeas are peeled. Place the peeled chickpeas in a pan, cover with water, and boil for about 5 minutes until just tender. Drain and set aside. (If using canned chickpeas, simply drain, rinse, and peel them using the same plate method if desired.)
In a large skillet, heat the olive oil over high heat. Add the julienned onions and sauté, stirring frequently, until they become translucent and start to caramelize. This will take about 10-15 minutes. The onions should be soft and golden, not browned or crispy.
Add the chickpeas and shredded Swiss chard (or other greens) to the onions. Cook for an additional 2 minutes, stirring to combine and allowing the greens to wilt.
Add the sumac, pomegranate molasses, cayenne pepper (if using), salt, and cumin powder. Stir well and cook for one more minute to let all the flavors meld together. Transfer the filling to a bowl and let it cool completely before assembling. This is important—warm filling will make the dough difficult to work with.
Assembly and Baking
Divide the pumpkin-bulgur dough into two equal portions.
Generously grease a 33 cm (13-inch) round shallow baking tray with olive oil or cooking spray.
Take the first half of the dough and press it firmly into the bottom of the greased pan, spreading it evenly to cover the entire surface. Use wet hands to smooth the surface and press it into the corners. The layer should be even and compact with no gaps.
Evenly spread the cooled filling over the bottom layer of dough, making sure to distribute it all the way to the edges.
Take the second portion of dough and carefully spread it over the filling to create the top layer. This can be a bit tricky—wet your palms frequently and work gently, pressing and patting the dough to cover the filling completely. Take your time to ensure the entire surface is covered and the top is smooth and even.
Using a sharp paring knife, score the top of the kibbeh in a traditional diamond pattern. Make diagonal cuts in one direction, then diagonal cuts in the opposite direction to create diamonds. Don’t cut all the way through—just score the top layer about halfway through.
Pour the ½ cup of olive oil evenly over the entire surface of the kibbeh, making sure it pools in the scored lines and covers all the exposed dough.
Bake in a preheated 200°C (400°F) oven for about 30 minutes, or until the kibbeh is cooked through and the top is golden brown. For an extra-golden finish, broil for the final 5 minutes, watching carefully to prevent burning.
Remove from the oven and let it rest for 10 minutes before cutting along the scored lines. Serve warm or at room temperature.
Preparing In Advance
Pumpkin kibbeh is an involved recipe with multiple components, making it ideal for advance preparation. Here’s how to break up the work:
Cook and drain the pumpkin ahead of time. This is the most time-consuming step due to the long draining time. You can cook the pumpkin up to 2 days in advance, drain it overnight in the refrigerator, then store the drained, pureed pumpkin in an airtight container in the fridge until ready to use.
Make the bulgur-pumpkin dough in advance. The dough can be made a day ahead and refrigerated. Just bring it to room temperature before assembling so it’s easier to spread.
Prepare the filling ahead. The filling actually tastes better when made in advance, as the flavors have time to meld. Make it up to 2 days ahead and store it in the refrigerator. Make sure it’s completely cool before assembling the kibbeh.
Assemble but don’t bake. You can fully assemble the kibbeh in the pan, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When ready to bake, bring it to room temperature for 30 minutes, then pour the oil on top and bake as directed.
Bake and reheat. Baked pumpkin kibbeh keeps well in the refrigerator for up to 5 days. Reheat portions in a 180°C (350°F) oven until warmed through. It’s also delicious at room temperature.
Freeze for later. Pumpkin kibbeh freezes beautifully. You can freeze it unbaked (wrap very well) or already baked (cool completely first). Frozen unbaked kibbeh can go straight from freezer to oven—just add 10-15 minutes to the baking time. Frozen baked kibbeh can be thawed overnight in the refrigerator and reheated in the oven.
Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, you can substitute canned pumpkin puree to save time. You’ll need about 4 cups of canned pumpkin puree. However, canned puree tends to be wetter than well-drained fresh pumpkin, so you may need to add extra bulgur (start with an additional ¼ cup) or flour (an extra 2-3 tablespoons) to achieve the right consistency. The dough should be moist but shapeable, not soupy.
Do I really need to peel the chickpeas?
While it’s not absolutely necessary, peeling the chickpeas makes a noticeable difference in the texture and appearance of the filling. Peeled chickpeas are smoother and more refined, and they absorb the flavors of the sumac and pomegranate molasses better. That said, if you’re short on time, unpeeled chickpeas will still work fine.
Can I make this gluten-free?
Bulgur is made from wheat, so traditional pumpkin kibbeh is not gluten-free. Some cooks have experimented with substituting quinoa or millet for the bulgur, but the texture and flavor will be quite different. If you try this, cook the grain first, then mix it with the pumpkin puree and you’ll likely need to add more flour (use a gluten-free blend) to bind everything together.
What can I substitute for pomegranate molasses?
Pomegranate molasses is really unique and difficult to substitute perfectly. In a pinch, you could mix equal parts honey and lemon juice, or use a combination of balsamic vinegar and a touch of sugar, but the flavor won’t be the same. I strongly recommend seeking out pomegranate molasses—it’s used in so many Middle Eastern recipes that it’s a worthwhile pantry staple.
Can I add meat to this recipe?
While pumpkin kibbeh is traditionally vegan, you could certainly add some cooked ground lamb or beef to the filling if you like. Brown the meat with the onions, then proceed with the recipe as written. This would make it more similar to traditional meat kibbeh bil sanieh.
Why is my dough too wet or too dry?
Pumpkins vary in water content, which can affect the dough consistency. If your dough is too wet, add more flour a tablespoon at a time until it reaches the right consistency. If it’s too dry and crumbly, add a tiny bit of water or oil and knead until it comes together. The key is in the draining step—the more thoroughly you drain your pumpkin, the easier it will be to work with.
Can I make individual portions instead of one large tray?
Absolutely! You can shape pumpkin kibbeh into individual portions, similar to potato kibbeh or kibbeh maqliyeh. Form small patties with a portion of dough, add a spoonful of filling in the center, then top with more dough and seal the edges. Bake on a greased sheet pan following the same temperature and time guidelines.
Lebanese Pumpkin Kibbeh Recipe (Kibbet lakteen)
Kibbet lakteen is a traditional Lebanese vegan kibbeh made with layers of spiced pumpkin-bulgur dough as a sandwich with a filling of chickpeas, caramelized onions, and Swiss chard. The use of sumac and pomegranate molasses adds a unique aroma.
2cupsSwiss chardspinach, or sorrel, cleaned and shredded
For the Topping
½cupolive oilor a mix of olive oil and canola oil
Method
For the Pumpkin-Bulgur Shell
Peel the pumpkin and cut into medium-sized pieces. Transfer to a large pot, cover with water, and bring to a boil over high heat. Reduce temperature, cover, and cook for about 40 minutes or until the pumpkin is fork-tender and completely cooked through.
Drain the pumpkin in a colander and squeeze/press to remove as much water as possible. This is crucial: Leave the pumpkin in the colander for a minimum of 4-5 hours (or preferably overnight in the refrigerator) to drain thoroughly. The drier your pumpkin, the better the final result.
Transfer the thoroughly drained pumpkin to a large bowl. Use an immersion blender to blend into a smooth puree. You should have approximately 4 cups of puree.
In a large mixing bowl, combine the dry fine bulgur with the pumpkin puree. Add the finely chopped onion, cayenne pepper (if using), salt, black pepper, cinnamon, and allspice. Mix thoroughly and let sit for 20 minutes to allow the bulgur to absorb moisture from the pumpkin.
Add the flour and knead the mixture into a smooth, cohesive dough. The texture should be moist but not sticky, holding together well when pressed. Adjust with more flour if too wet, or a small amount of water if too dry. Set aside.
For the Chickpea-Onion Filling
If using dried chickpeas: Place soaked chickpeas on a countertop, position a dinner plate over them, and press gently to loosen the skins. Remove the plate and separate the peeled chickpeas from their skins. Place peeled chickpeas in a pan, cover with water, and boil for 5 minutes until just tender. Drain and set aside. (If using canned chickpeas, simply drain, rinse, and optionally peel using the same method.)
In a large skillet, heat the olive oil over high heat. Add the julienned onions and sauté, stirring frequently, until translucent and beginning to caramelize (about 10-15 minutes). The onions should be soft and golden.
Add the chickpeas and shredded Swiss chard (or other greens) to the onions. Cook for 2 additional minutes, stirring to combine and allowing the greens to wilt completely.
Add the sumac, pomegranate molasses, cayenne pepper (if using), salt, and cumin powder. Stir well and cook for 1 more minute to meld the flavors. Transfer to a bowl and allow to cool completely before assembly.
Assembly and Baking
Divide the pumpkin-bulgur dough into two equal portions.
Generously grease a 33 cm (13-inch) round shallow baking tray with olive oil or cooking spray.
Take the first portion of dough and press it firmly and evenly into the bottom of the greased pan, covering the entire surface. Use wet hands to smooth the surface and ensure it’s compact with no gaps.
Evenly spread the cooled filling over the bottom layer of dough, distributing it all the way to the edges.
Carefully spread the second portion of dough over the filling to create the top layer. Wet your palms frequently as you work, gently pressing and patting the dough to cover the filling completely and create a smooth, even surface.
Using a sharp paring knife, score the top in a traditional diamond pattern: make diagonal cuts in one direction, then diagonal cuts in the opposite direction. Score about halfway through the top layer—don’t cut all the way through to the filling.
Pour the ½ cup of olive oil evenly over the entire surface, making sure it pools in the scored lines and covers all exposed dough.
Bake in a preheated 200°C (400°F) oven for about 30 minutes, or until cooked through and golden brown on top.
For an extra-golden finish, broil for 5 minutes at the end, watching carefully to prevent burning.
Remove from oven and let it rest for 10 minutes before cutting along the scored lines. Serve warm or at room temperature.
Notes
Draining is important: The most important step in this recipe is thoroughly draining the cooked pumpkin. Excess moisture will result the kibbeh not holding together properly. So, don’t rush this step.Fresh vs. canned pumpkin: Fresh pumpkin has superior flavor, but canned pumpkin puree can be used to save time. You may need to adjust the amount of bulgur or flour to compensate for different moisture levels.Storage: Refrigerate leftovers for up to 5 days, or freeze for up to 3 months. Reheat in the oven at 180°C (350°F) until warmed through.Equipment List
