16 Delicious Lebanese Vegetarian Recipes for Every Occasion

Ever craved the vibrant flavors of Lebanese cuisine but thought it was too meat-centric? Think again! Our roundup of 16 Delicious Lebanese Vegetarian Recipes is here to delight your taste buds with dishes that are as nourishing as they are flavorful. From quick weeknight dinners to festive feasts, these recipes promise to bring a taste of Lebanon to your table. Keep reading to discover your next favorite meal!

Lebanese Fattoush Salad

Fragrant and vibrant, Lebanese Fattoush Salad is a symphony of crisp vegetables and herbs, tossed with crunchy pita chips and dressed in a tangy sumac-infused vinaigrette, offering a refreshing contrast of textures and flavors that dance on the palate.

Ingredients

• 2 cups romaine lettuce, chopped (ensure leaves are dry for maximum crispness)
• 1 cup cucumber, diced (English or Persian cucumbers preferred for their thin skins)
• 1 cup cherry tomatoes, halved (or any ripe, juicy tomatoes)
• 1/2 cup radishes, thinly sliced (adds a peppery crunch)
• 1/4 cup fresh mint leaves, chopped (or parsley for a different herbaceous note)
• 1/4 cup fresh parsley, chopped
• 2 pita breads, toasted and broken into bite-sized pieces (stale pita works best for extra crunch)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp lemon juice, freshly squeezed (adjust to taste)
• 1 tsp sumac (key for authentic flavor, find in Middle Eastern stores)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a large salad bowl, combine the romaine lettuce, cucumber, cherry tomatoes, radishes, mint, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and black pepper until well blended.
3. Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
4. Add the toasted pita pieces to the salad just before serving to maintain their crunchiness.
5. Serve immediately, offering a delightful contrast between the fresh, crisp vegetables and the crunchy, savory pita chips.

Uniquely satisfying, this salad’s crisp texture and zesty dressing make it a perfect standalone meal or a vibrant side dish. For an extra touch of luxury, sprinkle with pomegranate seeds or serve alongside grilled meats for a hearty feast.

Vegetarian Stuffed Grape Leaves

Zesty and vibrant, Vegetarian Stuffed Grape Leaves are a delightful medley of flavors and textures, perfect for those seeking a sophisticated yet approachable dish. This recipe brings together the earthy tones of grape leaves with a hearty, aromatic filling, creating a dish that’s as nutritious as it is delicious.

Ingredients

• 1 jar grape leaves (about 50 leaves), rinsed and drained
• 1 cup uncooked long-grain rice, rinsed (for a nuttier flavor, use brown rice)
• 1/4 cup olive oil, plus extra for drizzling (or any neutral oil)
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup pine nuts, lightly toasted (substitute with walnuts for a different crunch)
• 1/4 cup fresh dill, chopped (adjust to taste)
• 1/4 cup fresh mint, chopped
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 cups vegetable broth
• 1 lemon, thinly sliced (for garnish)

Instructions

1. In a large bowl, soak the grape leaves in warm water for 10 minutes to soften, then drain and pat dry.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the rice, pine nuts, dill, mint, salt, and pepper, cooking for another 2 minutes to toast the rice slightly.
4. Remove the skillet from heat and let the filling cool slightly, about 5 minutes.
5. Lay a grape leaf flat on a work surface, shiny side down. Place a teaspoon of the filling near the stem end, then fold the sides over the filling and roll tightly from the stem end to the tip.
6. Repeat with remaining leaves and filling, arranging the rolls seam-side down in a large pot.
7. Pour the vegetable broth over the rolls, ensuring they are just covered. Place lemon slices on top.
8. Cover the pot and simmer over low heat for 45 minutes, or until the rice is tender and the liquid is absorbed.
9. Remove from heat and let stand, covered, for 10 minutes before serving.

Savory and tender, these stuffed grape leaves offer a satisfying bite with a burst of herby freshness. Serve them warm or at room temperature, accompanied by a dollop of yogurt or a squeeze of lemon for an extra zing.

Lebanese Lentil Soup

On a crisp evening, nothing comforts the soul quite like a bowl of Lebanese Lentil Soup, a harmonious blend of earthy lentils, aromatic spices, and a hint of citrus, promising warmth and nourishment in every spoonful.

Ingredients

• 1 cup dried brown lentils, rinsed and drained
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 4 cups vegetable broth (or chicken broth for non-vegetarian version)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and carrot, sautéing for 5 minutes until the onion becomes translucent.
3. Stir in the minced garlic, cumin, and coriander, cooking for 1 minute until fragrant.
4. Add the rinsed lentils and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
6. Once cooked, blend half of the soup for a creamier texture, leaving some lentils whole for bite.
7. Stir in lemon juice, then season with salt and pepper to taste.
8. Garnish with fresh cilantro or parsley before serving.

Finished with a bright squeeze of lemon, this soup boasts a velvety texture with bursts of tender lentils, offering a comforting yet sophisticated flavor profile. Serve with a side of warm pita bread or a dollop of yogurt for an extra layer of richness.

Vegetarian Kibbeh

Revered for its rich flavors and satisfying texture, Vegetarian Kibbeh offers a delightful twist on the traditional Middle Eastern dish, blending wholesome ingredients into a harmonious, spiced masterpiece that’s as nourishing as it is delicious.

Ingredients

• 1 cup fine bulgur wheat (soaked in water for 30 minutes, then drained)
• 1 large onion, finely chopped (for a sweeter taste, sauté until golden)
• 2 cups cooked chickpeas, mashed (reserve some whole for garnish)
• 1/4 cup olive oil (or any neutral oil for sautéing)
• 1 tbsp ground cumin (toast lightly for enhanced aroma)
• 1 tsp ground allspice (adjust to taste)
• 1/2 tsp cayenne pepper (optional, for a spicy kick)
• Salt to taste
• 1/4 cup pine nuts, toasted (for crunch and nutty flavor)
• Fresh mint leaves, chopped (for garnish)

Instructions

1. In a large bowl, combine the soaked bulgur wheat, mashed chickpeas, and finely chopped onion. Mix thoroughly to ensure even distribution of ingredients.
2. Heat olive oil in a skillet over medium heat. Add the cumin and allspice, stirring for about 30 seconds until fragrant, to bloom the spices.
3. Add the bulgur mixture to the skillet, stirring constantly for 5 minutes to incorporate the spices evenly. Season with salt and cayenne pepper if using.
4. Preheat your oven to 375°F (190°C). Transfer the mixture to a greased baking dish, pressing down firmly to compact it.
5. Bake for 25-30 minutes, or until the top is golden and crispy. Let it rest for 10 minutes before slicing.
6. Garnish with toasted pine nuts, whole chickpeas, and fresh mint leaves before serving.

Every bite of this Vegetarian Kibbeh reveals a delightful contrast between the crispy exterior and the soft, flavorful interior. Serve it with a side of creamy tahini sauce or a crisp salad to complete the meal.

Lebanese Hummus

This timeless Middle Eastern staple, Lebanese hummus, is a creamy, velvety spread that’s as nutritious as it is delicious. Traditionally served with warm pita bread, its rich flavor and smooth texture make it a favorite among dips.

Ingredients

• 1 cup dried chickpeas, soaked overnight (or 1 can chickpeas, drained and rinsed for a quicker option)
• 1/4 cup tahini, well-stirred (for a smoother consistency)
• 3 tbsp fresh lemon juice (adjust to taste for brightness)
• 2 garlic cloves, minced (or 1/2 tsp garlic powder for a milder flavor)
• 1/2 tsp ground cumin (toasted for enhanced aroma)
• 1/2 tsp salt (adjust to taste)
• 4-6 tbsp ice water (as needed for creaminess)
• 2 tbsp extra-virgin olive oil (plus more for drizzling)
• Paprika and chopped parsley for garnish (optional)

Instructions

1. If using dried chickpeas, drain the soaked chickpeas and cook in fresh water until very tender, about 90 minutes. For canned chickpeas, skip to step 3.
2. Reserve 1/4 cup of the cooking liquid, then drain the chickpeas. Tip: Peeling the chickpeas yields an ultra-smooth texture.
3. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, and salt. Process until the mixture is very smooth, about 5 minutes.
4. With the processor running, slowly add ice water, one tablespoon at a time, until the hummus reaches your desired consistency. Tip: The hummus will thicken slightly once chilled.
5. Transfer the hummus to a serving bowl. Use the back of a spoon to create a shallow well in the center, then drizzle with olive oil and sprinkle with paprika and parsley if desired.

You’ll find this Lebanese hummus luxuriously creamy with a perfect balance of nutty tahini and zesty lemon. Serve it as a dip with fresh vegetables or spread it on toast for a quick, flavorful snack.

Baba Ganoush

Baba Ganoush, a smoky, velvety Middle Eastern eggplant dip, transforms humble ingredients into a dish of surprising depth and complexity, perfect for elevating your appetizer spread.

Ingredients

• 2 large eggplants (about 2 lbs total)
• 1/4 cup tahini (stir well before measuring)
• 2 tbsp fresh lemon juice (adjust to taste)
• 2 garlic cloves, minced (or 1/2 tsp garlic powder)
• 1/2 tsp ground cumin (toasted for extra flavor)
• 1/4 tsp smoked paprika (plus more for garnish)
• 2 tbsp extra-virgin olive oil (or any neutral oil), plus more for drizzling
• Salt to taste (start with 1/2 tsp)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Pierce the eggplants all over with a fork to prevent bursting, then place them on the prepared baking sheet. Roast for 45-50 minutes, turning halfway, until the skin is charred and the flesh is very soft.
3. Let the eggplants cool slightly, then peel off the skin. Discard the skin and place the flesh in a colander to drain excess liquid for 10 minutes, pressing gently.
4. In a food processor, combine the eggplant flesh, tahini, lemon juice, garlic, cumin, smoked paprika, olive oil, and salt. Pulse until smooth but still slightly textured.
5. Taste and adjust seasoning, adding more lemon juice or salt if needed. Transfer to a serving bowl and drizzle with olive oil and a sprinkle of smoked paprika and chopped parsley.

Enjoy the creamy, smoky flavors of this Baba Ganoush with warm pita bread, crisp vegetables, or as a sophisticated spread on sandwiches. Its rich texture and depth of flavor make it a versatile addition to any meal.

Lebanese Falafel

Mastering the art of Lebanese falafel begins with understanding its soul—a harmonious blend of herbs, spices, and chickpeas, transformed into crispy, golden delights that are as nutritious as they are delicious.

Ingredients

• 2 cups dried chickpeas, soaked overnight (do not use canned)
• 1 small onion, roughly chopped
• 4 garlic cloves, minced
• 1 cup fresh parsley, tightly packed (stems removed)
• 1 cup fresh cilantro, tightly packed (stems removed)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1 tbsp lemon juice
• 1 tsp salt
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. Drain the soaked chickpeas and pat them dry thoroughly to ensure crispiness.
2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, lemon juice, and salt. Pulse until the mixture is finely ground but not pureed, scraping down the sides as needed.
3. Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to firm up, making it easier to shape.
4. Heat oil in a deep fryer or large skillet to 350°F, ensuring there’s enough oil to submerge the falafel balls.
5. With wet hands, form the mixture into small balls or patties, about 1.5 inches in diameter. Fry in batches, avoiding overcrowding, for 3-4 minutes or until deep golden brown and crispy.
6. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Knead these falafel into pita bread with tahini sauce and pickled vegetables for a traditional experience, or crumble them over a salad for a modern twist. Their crisp exterior gives way to a moist, herb-filled center, offering a texture and flavor that’s unmistakably Lebanese.

Vegetarian Mujadara

Brimming with warmth and comfort, Vegetarian Mujadara is a timeless dish that marries the earthy flavors of lentils and caramelized onions with the subtle spice of cumin. This hearty, plant-based meal is a testament to the beauty of simplicity, offering a satisfying depth of flavor that belies its humble ingredients.

Ingredients

• 1 cup green or brown lentils, rinsed (avoid red lentils as they become too soft)
• 1 cup long-grain white rice, rinsed (for a nuttier flavor, substitute with basmati)
• 3 large onions, thinly sliced (yellow onions work best for caramelizing)
• 4 tbsp olive oil, divided (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 4 cups water (for cooking lentils and rice)

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized, about 25-30 minutes. Tip: Lower the heat if onions are browning too quickly to prevent burning.
2. While onions caramelize, rinse lentils and rice separately under cold water until the water runs clear.
3. In a separate pot, combine lentils and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Lentils should be tender but not mushy.
4. Add rice, remaining 2 cups water, cumin, and salt to the lentils. Stir once, then cover and simmer on low heat for 20 minutes. Tip: Resist the urge to stir to prevent the rice from becoming sticky.
5. Once the rice and lentils are cooked, remove from heat and let sit, covered, for 5 minutes to steam.
6. Fluff the mujadara with a fork, then top with caramelized onions before serving.

Delightfully textured with a contrast between the creamy lentils, fluffy rice, and crispy onions, this Vegetarian Mujadara is a dish that sings with every bite. Serve it with a dollop of yogurt or a crisp salad to round out the meal.

Lebanese Tabouli Salad

Harvested from the sun-drenched hills of Lebanon, this vibrant Tabouli Salad is a symphony of fresh herbs, juicy tomatoes, and nutty bulgur, dressed in a zesty lemon-olive oil vinaigrette that dances on the palate.

Ingredients

• 1 cup fine bulgur wheat (soaked in cold water for 20 minutes, then drained)
• 2 cups finely chopped fresh parsley (stems removed for a tender bite)
• 1/2 cup finely chopped fresh mint (adds a refreshing note)
• 4 medium tomatoes, diced (ripe but firm for the best texture)
• 1 small red onion, finely diced (soak in cold water for 10 minutes to mellow the sharpness)
• 1/4 cup extra virgin olive oil (or any high-quality olive oil for richness)
• 1/4 cup fresh lemon juice (adjust to taste for brightness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for the best flavor)

Instructions

1. In a large mixing bowl, combine the soaked and drained bulgur wheat with the chopped parsley and mint, tossing gently to mix.
2. Add the diced tomatoes and red onion to the bowl, mixing carefully to avoid crushing the tomatoes.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until emulsified.
4. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Let the salad sit for 10 minutes to allow the flavors to meld.
5. Before serving, give the salad a final toss and adjust the seasoning if necessary, adding more lemon juice or salt to taste.

Garnished with a sprinkle of sumac or accompanied by warm pita bread, this Tabouli Salad offers a delightful contrast of textures—from the chewy bulgur to the crisp vegetables—and a burst of fresh, herby flavors that make it a perfect side or light main dish.

Vegetarian Warak Enab

Nestled within the vibrant tapestry of Mediterranean cuisine, Vegetarian Warak Enab offers a delightful twist on the traditional stuffed grape leaves, replacing meat with a hearty blend of rice and aromatic herbs, perfect for a light yet satisfying meal.

Ingredients

• 1 cup short-grain rice (preferably Arborio for its stickiness)
• 1/2 cup olive oil (extra virgin for best flavor)
• 1 large onion, finely diced (yellow for sweetness)
• 1/4 cup fresh mint, chopped (or 1 tbsp dried)
• 1/4 cup fresh dill, chopped (or 1 tbsp dried)
• 1/4 cup fresh parsley, chopped
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp allspice
• 1/4 tsp cinnamon
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 jar grape leaves in brine (about 60 leaves, rinsed and drained)
• 2 cups vegetable broth (for cooking, low sodium preferred)

Instructions

1. In a large bowl, combine the rice, olive oil, onion, mint, dill, parsley, salt, black pepper, allspice, cinnamon, and lemon juice. Mix well to ensure the rice is evenly coated with the oil and spices.
2. Lay a grape leaf flat on a clean surface, shiny side down. Place a teaspoon of the rice mixture near the stem end. Fold the sides over the filling, then roll tightly from the stem end to the tip to form a small cylinder. Repeat with remaining leaves and filling.
3. Arrange the stuffed grape leaves seam side down in a large pot, packing them snugly in layers to prevent unraveling during cooking.
4. Pour the vegetable broth over the grape leaves until just covered. Place a heat-proof plate on top to weigh them down.
5. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove from heat and let cool slightly before serving. The grape leaves can be served warm or at room temperature, garnished with lemon wedges and a drizzle of olive oil for extra richness.

Yielding a tender bite with each roll, these Vegetarian Warak Enab boast a fragrant, herby filling encased in slightly tangy grape leaves. Serve them as part of a mezze platter or alongside a crisp salad for a refreshing contrast.

Lebanese Spinach Fatayer

Brimming with vibrant flavors and a touch of Middle Eastern charm, Lebanese Spinach Fatayer is a delightful pastry that combines the earthy taste of spinach with the tanginess of sumac, all wrapped in a soft, doughy embrace. Perfect for any occasion, these hand-held pies are as nutritious as they are delicious, offering a satisfying bite every time.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup warm water (110°F, ideal for activating yeast)
• 1 tsp active dry yeast (proof to ensure freshness)
• 1/2 tsp sugar (helps activate the yeast)
• 1/2 tsp salt (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 4 cups fresh spinach, finely chopped (stems removed for tenderness)
• 1 small onion, finely diced (for a subtle sweetness)
• 1 tbsp sumac (for a lemony tang)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add flour, salt, and olive oil to the yeast mixture. Knead for 8-10 minutes until the dough is smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
3. While the dough rises, heat a tablespoon of olive oil in a pan over medium heat. Sauté onion until translucent, about 3 minutes. Add spinach, sumac, lemon juice, and black pepper. Cook until spinach wilts, about 5 minutes. Remove from heat and let cool.
4. Preheat oven to 375°F. Line a baking sheet with parchment paper.
5. Divide dough into 12 equal pieces. Roll each into a ball, then flatten into a 4-inch circle. Place a tablespoon of spinach filling in the center, then fold edges to form a triangle, pinching to seal.
6. Arrange fatayer on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown.

Nowhere does simplicity meet sophistication quite like in these Lebanese Spinach Fatayer. The flaky crust gives way to a moist, flavorful filling, with the sumac adding a distinctive zing. Serve warm with a side of creamy labneh for an extra layer of indulgence.

Vegetarian Batata Harra

Vibrant and bursting with flavor, Vegetarian Batata Harra is a Lebanese-inspired dish that transforms humble potatoes into a spicy, tangy delight. Perfect as a side or a standalone snack, its crispy edges and soft interior are a textural dream, while the garlic, cilantro, and chili flakes add layers of complexity.

Ingredients

• 2 large potatoes, cubed (about 4 cups, for even cooking)
• 3 tbsp olive oil (or any neutral oil, for frying)
• 4 garlic cloves, minced (fresh is best for vibrant flavor)
• 1/2 cup cilantro, finely chopped (stems included for extra texture)
• 1 tsp red chili flakes (adjust to taste, for heat)
• 1 tbsp lemon juice (freshly squeezed, for brightness)
• Salt to taste (start with 1/2 tsp, adjust as needed)

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F, until shimmering but not smoking).
2. Add cubed potatoes in a single layer, ensuring they’re not overcrowded for optimal crispiness.
3. Cook for 5 minutes without stirring, allowing the bottoms to golden, then flip and repeat for even browning.
4. Reduce heat to medium-low (300°F), cover, and cook for 10 minutes, stirring occasionally, until potatoes are tender.
5. Uncover, increase heat to medium-high (375°F), and cook for 2 more minutes to crisp all sides.
6. Add minced garlic and red chili flakes, stirring constantly for 30 seconds until fragrant but not burnt.
7. Remove from heat, immediately stir in cilantro and lemon juice, tossing to combine evenly.
8. Season with salt, tasting and adjusting as necessary for a balanced flavor profile.

Offering a delightful contrast between the crispy exterior and fluffy interior, Vegetarian Batata Harra is a feast for the senses. Serve it alongside a cooling yogurt dip or atop a bed of greens for a light yet satisfying meal.

Lebanese Chickpea Stew

Just as the seasons transition, so too does our craving for meals that comfort and nourish. Lebanese Chickpea Stew, with its rich tapestry of flavors and hearty ingredients, is a perfect embodiment of warmth and wholesomeness, inviting you to savor each spoonful.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin (adjust to taste)
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 cup chopped fresh parsley
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, cumin, coriander, turmeric, and cayenne pepper, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their essential oils, deepening the flavor.
4. Add the chickpeas and diced tomatoes to the pot, stirring to combine with the onion and spice mixture.
5. Pour in the vegetable broth, bringing the mixture to a simmer. Reduce heat to low and cover, cooking for 20 minutes to allow flavors to meld. Tip: A gentle simmer prevents the chickpeas from becoming mushy.
6. Uncover and stir in the chopped parsley, cooking for an additional 5 minutes. Tip: Adding parsley at the end preserves its vibrant color and fresh taste.
7. Season with salt to taste, then remove from heat.

This stew boasts a velvety texture with a harmonious blend of earthy and bright flavors. Serve it over a bed of fluffy couscous or with a side of warm pita bread for a truly satisfying meal.

Vegetarian Makdous

Kaleidoscopic in flavor and texture, Vegetarian Makdous is a Middle Eastern delicacy that marries the earthy depth of eggplants with the tangy punch of pickling spices, creating a dish that’s as versatile as it is vibrant. This recipe offers a modern twist on the traditional, ensuring a delightful experience for both the palate and the plate.

Ingredients

• 2 large eggplants (choose firm, glossy ones for best results)
• 1 cup walnuts, finely chopped (toasted for extra crunch)
• 3 cloves garlic, minced (fresh is key for that sharp bite)
• 1 tbsp salt (adjust to taste)
• 1/2 cup olive oil (or any neutral oil)
• 1 tsp red pepper flakes (for a subtle heat)
• 1/2 cup white vinegar (apple cider vinegar works too)
• 1 tbsp sugar (balances the acidity)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the eggplants lengthwise into 1/2-inch thick strips, leaving the skin on for texture.
3. Arrange the eggplant strips on the baking sheet, brush lightly with olive oil, and bake for 25 minutes until tender and slightly golden.
4. While the eggplants bake, mix the chopped walnuts, minced garlic, salt, red pepper flakes, and sugar in a bowl to create the filling.
5. Once the eggplants are done, let them cool for 5 minutes, then spread the walnut mixture evenly over each strip.
6. Roll each eggplant strip tightly around the filling and secure with a toothpick if necessary.
7. In a small saucepan, heat the remaining olive oil and vinegar over medium heat until just warm, then pour over the rolled eggplants in a serving dish.
8. Allow the Makdous to marinate at room temperature for at least 2 hours before serving, flipping once to ensure even flavor absorption.

A symphony of textures awaits with each bite of Vegetarian Makdous—creamy eggplant, crunchy walnuts, and a marinade that brings it all together. Serve alongside a crisp salad or as part of a mezze platter for a truly communal dining experience.

Lebanese Rice with Vermicelli

Revered for its simplicity and depth of flavor, Lebanese Rice with Vermicelli is a staple that transcends the boundaries of home cooking and gourmet dining. This dish, with its golden vermicelli and fluffy rice, offers a comforting base that pairs beautifully with a variety of Middle Eastern mains.

Ingredients

• 1 cup long-grain white rice (rinsed until water runs clear)
• 1/2 cup vermicelli noodles (broken into 1-inch pieces)
• 2 tbsp unsalted butter (or olive oil for a vegan version)
• 2 cups water (or chicken broth for added flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp ground black pepper (optional, for a slight kick)

Instructions

1. In a medium saucepan, melt the butter over medium heat until it begins to foam slightly.
2. Add the broken vermicelli pieces to the saucepan, stirring constantly until they turn a deep golden brown, about 2-3 minutes. Watch closely to prevent burning.
3. Immediately add the rinsed rice to the toasted vermicelli, stirring to coat each grain with butter for about 1 minute.
4. Pour in the water (or chicken broth) and add the salt, bringing the mixture to a boil over high heat.
5. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes. Do not lift the lid during this time to ensure even cooking.
6. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam and become fluffy.
7. Fluff the rice gently with a fork before serving to separate the grains without breaking them.

Every bite of this Lebanese Rice with Vermicelli offers a delightful contrast between the nutty, toasted vermicelli and the tender, aromatic rice. Serve it alongside grilled meats or stuffed vegetables for a meal that’s both hearty and refined.

Vegetarian Samkeh Harra

Vibrant and bursting with flavor, Vegetarian Samkeh Harra is a Lebanese-inspired dish that transforms simple ingredients into a symphony of taste and texture, perfect for those seeking a meatless yet hearty meal.

Ingredients

• 2 cups cooked chickpeas (or canned, drained and rinsed)
• 1 large eggplant, diced into 1-inch cubes (peel if desired)
• 1/4 cup olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 tbsp tahini
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• Salt to taste
• 1/4 cup chopped parsley (for garnish)
• 1/4 cup toasted pine nuts (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced eggplant with 2 tbsp olive oil and a pinch of salt, then spread evenly on the prepared baking sheet. Roast for 25 minutes, or until golden and tender, flipping halfway through.
3. While the eggplant roasts, heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
4. Stir in the cumin, smoked paprika, and cayenne pepper, cooking for another 30 seconds to toast the spices.
5. Add the cooked chickpeas to the skillet, stirring to coat them in the spice mixture. Cook for 5 minutes, allowing the flavors to meld.
6. Remove the skillet from heat and gently fold in the roasted eggplant, tahini, and lemon juice. Season with salt to taste.
7. Transfer the mixture to a serving dish and garnish with chopped parsley and toasted pine nuts.

Marvel at the creamy texture of the chickpeas against the smoky eggplant, with the tahini adding a rich depth. Serve warm with flatbread for scooping, or atop a bed of greens for a lighter take.

Conclusion

Mastering the art of Lebanese vegetarian cooking has never been easier with these 16 delightful recipes perfect for any occasion. Whether you’re a seasoned chef or a curious beginner, there’s something here to inspire your next meal. We’d love to hear which dishes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!