Lebanese cuisine is renowned for its rich flavors, vibrant colors, and aromatic spices. And while many people associate Middle Eastern cooking with meat-heavy dishes, there’s a whole world of delicious vegetarian options waiting to be explored. From classic dips and salads to hearty stews and stuffed vegetables, Lebanese vegetarian cuisine has something for everyone. In this article, we’ll take you on a culinary journey through the Levant, highlighting 20 flavorful Lebanese vegetarian recipes that are perfect for any occasion.
From comforting bowls of lentil soup to crispy falafel and savory stuffed grape leaves, these recipes showcase the best of Lebanese vegetarian cooking. Whether you’re looking for a quick and easy meal or a show-stopping dish for a special gathering, we’ve got you covered. So sit back, get ready to taste the flavors of Lebanon, and let’s dive into our collection of 20 flavorful Lebanese vegetarian recipes!
Classic Lebanese Hummus with Tahini
This creamy and aromatic dip is a staple of Middle Eastern cuisine, perfect for accompanying pita bread, vegetables, or as a snack on its own. Our recipe uses traditional ingredients like tahini, garlic, and lemon juice to create a rich and flavorful hummus.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup tahini
– 1/4 cup fresh lemon juice
– 1/4 cup olive oil
– Salt to taste
– 3 tablespoons water
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine chickpeas, garlic, tahini, lemon juice, olive oil, salt, and water.
3. Blend on high speed for about 2 minutes, stopping occasionally to scrape down the sides of the bowl.
4. Taste and adjust seasoning as needed.
5. Transfer hummus to a serving bowl and garnish with paprika or parsley, if desired.
Cooking Time: None! This recipe is ready in just a few minutes.
Falafel with Fresh Herbs and Garlic
This classic Middle Eastern street food is elevated by the brightness of fresh herbs and pungency of garlic. These crispy, flavorful chickpea patties are perfect for a quick snack or as a side dish to your favorite Mediterranean-inspired meal.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup all-purpose flour
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F (175°C).
2. In a large bowl, mash the chickpeas using a fork or a potato masher until coarsely chopped.
3. Add the parsley, cilantro, garlic, lemon juice, cumin, paprika, salt, and pepper to the bowl. Mix well.
4. Gradually add the flour to the bowl, mixing until a dough forms.
5. Shape the dough into small patties, about 1 inch (2.5 cm) in diameter.
6. Fry the falafel for 3-4 minutes on each side, or until golden brown and crispy.
7. Drain the falafel on paper towels and serve hot.
Cooking Time: 10-12 minutes
Baba Ganoush with Smoky Eggplant
Elevate your mezze game with this smoky take on traditional Baba Ganoush. By adding a touch of smoke to roasted eggplant, you’ll experience a depth of flavor that’s sure to impress.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until they’re tender and collapsed.
4. Remove the eggplants from the oven and let them cool slightly.
5. Scoop the flesh out of the eggplants and transfer it to a blender or food processor.
6. Add the tahini, lemon juice, olive oil, garlic, smoked paprika, salt, and pepper. Blend until smooth.
7. Taste and adjust the seasoning as needed.
8. Garnish with fresh parsley or cilantro and serve.
Cooking Time: 40 minutes
Tabbouleh with Parsley and Bulgur
This classic Middle Eastern salad is a refreshing twist on traditional tabbouleh, with the added brightness of parsley and the nutty flavor of bulgur. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup bulgur
– 1/2 cup fresh parsley leaves and stems, chopped
– 1/4 cup chopped scallions (green onions)
– 1/4 cup lemon juice
– 1/4 cup olive oil
– Salt to taste
– Water, as needed
Instructions:
1. Rinse the bulgur and soak in water for at least 30 minutes. Drain and set aside.
2. In a large bowl, combine chopped parsley, scallions, lemon juice, and olive oil. Mix well.
3. Add the drained bulgur to the bowl and mix until well combined.
4. Season with salt to taste.
5. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (soaking time not included)
Fattoush Salad with Pita Crisps
This Middle Eastern-inspired salad combines crunchy pita crisps, tangy feta cheese, and fresh vegetables for a flavorful and textured meal.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup chopped cucumber
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup pita crisps, broken into pieces
– 2 tbsp olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup chopped red onion or 1/4 cup crumbled sumac for added flavor
Instructions:
1. Preheat oven to 350°F (175°C). Bake pita crisps for 5-7 minutes, or until crispy.
2. In a large bowl, combine mixed greens, cucumber, cherry tomatoes, and feta cheese.
3. Drizzle olive oil and lemon juice over the salad; season with salt and pepper to taste.
4. Top with pita crisps and serve immediately.
Cooking Time: 10-12 minutes (includes baking time for pita crisps)
Stuffed Grape Leaves (Warak Enab)
A classic Middle Eastern dish, Stuffed Grape Leaves are a flavorful and nutritious appetizer or main course. This recipe fills tender grape leaves with a savory mixture of rice, meat, and spices.
Ingredients:
– 20-25 grape leaves
– 1 cup cooked white rice
– 1 pound ground beef or lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cinnamon
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Start by preparing the grape leaves. Rinse them in cold water, then blanch in boiling water for 30 seconds. Remove from heat, let cool, and peel off the stems.
2. In a large mixing bowl, combine cooked rice, ground meat, chopped onion, minced garlic, paprika, cinnamon, salt, and pepper. Mix well until all ingredients are fully incorporated.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the filling mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
5. In a large skillet or sauté pan, heat the olive oil over medium heat. Arrange the stuffed grape leaves seam-side down in a single layer.
6. Cook for 10-15 minutes on each side, or until the leaves are tender and the filling is lightly browned.
Cooking Time: 30-40 minutes
Lebanese Lentil Soup (Shorbat Adas)
A comforting and flavorful soup that’s perfect for a cozy meal or a nutritious snack. This traditional Lebanese recipe is made with red lentils, aromatic spices, and a hint of lemon.
Ingredients:
– 1 cup dried red lentils
– 4 cups water
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– Salt and black pepper, to taste
– 2 tablespoons lemon juice
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and pick out any debris. In a large pot, combine the lentils and water.
2. Heat the olive oil in a small pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the cooked onion, garlic, cumin, coriander, cinnamon, salt, and black pepper to the pot with the lentils.
4. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
5. Stir in the lemon juice. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 40 minutes
Spinach Fatayer (Lebanese Spinach Pies)
Fatayer are traditional Lebanese pies that can be savory or sweet. This recipe for Spinach Fatayer is a delicious and easy-to-make variation filled with spinach, onions, and spices.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup warm water
– Filling ingredients (below)
– Confectioners’ sugar for dusting (optional)
Filling Ingredients:
– 1 bunch fresh spinach, chopped
– 1 medium onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 teaspoon ground cumin
Instructions:
1. Preheat oven to 375°F (190°C).
2. Mix flour, salt, and vegetable oil in a bowl.
3. Gradually add warm water and knead the dough for 5-7 minutes until smooth.
4. Divide dough into small balls and roll out each ball into a thin circle.
5. Place a tablespoon of spinach filling in the center of each circle.
6. Fold the dough over the filling to form a triangle or a square shape, pressing edges to seal.
7. Brush tops with olive oil and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Mujadara with Caramelized Onions
Mujadara is a classic Arabian dish that combines the simplicity of rice and lentils with the deep sweetness of caramelized onions. This recipe adds an extra layer of flavor by cooking the onions slowly to bring out their natural sugars.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1 tablespoon butter
– 2 cups cooked white rice (preferably day-old)
Instructions:
1. In a medium saucepan, bring the lentils and water to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until the lentils are tender.
2. While the lentils cook, caramelize the onions by heating the olive oil in a large skillet over low heat. Cook the onions for 30-40 minutes, stirring occasionally, until they’re dark golden brown and sweet.
3. Add the cumin to the cooked onions and stir to combine.
4. In a large serving dish, combine the cooked lentils, caramelized onions, and butter. Stir until well combined.
5. Serve the Mujadara over the cooked white rice.
Cooking Time: 45-50 minutes
Lebanese Potato Stew (Batata Harra)
A hearty and flavorful stew that’s a staple in Lebanese cuisine, Batata Harra is a comforting dish perfect for any occasion. This recipe is a simplified version of the traditional one, but still packed with bold flavors.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch cubes
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cups water
– 1 tablespoon lemon juice
– Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
4. Add the potatoes, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
5. Serve hot, garnished with chopped parsley.
Cooking Time: 20-25 minutes
Roasted Cauliflower with Tahini Sauce
Roasted Cauliflower with Tahini Sauce Recipe
Transform cauliflower into a creamy, nutty masterpiece with this easy and flavorful recipe.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– Salt, to taste
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon water
– Optional: paprika, parsley, or sumac for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, salt, and a pinch of black pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
4. Meanwhile, combine tahini, garlic, lemon juice, and water in a blender or food processor.
5. Blend until smooth, adjusting consistency with more water if needed.
6. Serve roasted cauliflower with warm tahini sauce spooned over the top. Garnish with paprika, parsley, or sumac, if desired.
Cooking Time: 20-25 minutes
Lebanese Stuffed Eggplant (Sheikh El-Mahshi)
Experience the warm, aromatic flavors of Lebanese cuisine with this classic recipe for stuffed eggplant. This beloved dish is perfect for special occasions or cozy weeknight meals.
Ingredients:
– 4 large eggplants
– 1 pound ground lamb or beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and black pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise, leaving a 1-inch stem at the top.
3. Scoop out the insides, leaving about 1/4 inch of flesh and skin.
4. In a large skillet, cook the ground meat over medium heat until browned, breaking it up into small pieces as it cooks.
5. Add the chopped onion, garlic, cooked rice, tomato paste, paprika, salt, and pepper to the skillet. Cook for 2-3 minutes.
6. Stuff each eggplant half with the meat mixture, mounding it slightly in the center.
7. Drizzle the tops with olive oil and bake for 30-40 minutes or until the eggplants are tender.
Cooking Time: 30-40 minutes
Lebanese Green Beans in Tomato Sauce (Loubieh bi Zeit)
This classic Lebanese dish is a flavorful and nutritious side that’s perfect for any meal. The combination of tender green beans, rich tomato sauce, and aromatic spices will leave you craving for more.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 medium onions, chopped
– 3 garlic cloves, minced
– 1 can (14 oz) diced tomatoes
– 1 cup water or vegetable broth
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the green beans, diced tomatoes, water or broth, cumin, paprika, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes, or until the green beans are tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Lebanese Chickpea Stew (Nokhod W Roz)
This hearty stew is a staple of Lebanese cuisine, packed with tender chickpeas, aromatic spices, and the warmth of garlic. Serve over rice or with crusty pita bread for a comforting meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups vegetable broth
– 1 can diced tomatoes (14 oz)
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, paprika, cinnamon, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add chickpeas, broth, and diced tomatoes. Season with salt and black pepper to taste.
4. Bring stew to a simmer and cook until the flavors have melded together, about 20-25 minutes.
Cooking Time: 30-35 minutes
Lebanese Stuffed Zucchini (Kousa Mahshi)
Experience the essence of Lebanon with this classic recipe for stuffed zucchinis, filled with a blend of aromatic spices, nuts, and herbs. This flavorful dish is perfect for special occasions or everyday meals.
Ingredients:
– 4 medium-sized zucchinis
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup cooked rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon ground cumin
– 1 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Scoop out the insides of the zucchinis, leaving a shell about 1/4 inch thick.
3. In a pan, sauté the chopped onion and minced garlic until softened.
4. Add cooked rice, parsley, walnuts, olive oil, salt, pepper, cumin, and paprika to the pan. Mix well.
5. Stuff each zucchini with the filling mixture, dividing it evenly among the four zucchinis.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
7. Bake for 30-40 minutes or until the zucchinis are tender and the filling is lightly browned.
Cooking Time: 30-40 minutes
Lebanese Fava Bean Stew (Foul Mudammas)
This traditional Lebanese dish is a hearty and flavorful stew made with fava beans, garlic, and spices. Serve with pita bread or rice for a comforting meal.
Ingredients:
– 1 cup dried fava beans, soaked overnight and drained
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 4 cups water
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add the fava beans and water to the pot. Bring to a boil, then reduce the heat to low and simmer for 45-50 minutes, or until the beans are tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Lebanese Rice with Vermicelli (Riz bi Sha’rieh)
A classic Lebanese dish, Riz bi Sha’rieh is a flavorful and aromatic rice recipe infused with vermicelli noodles. This comforting side dish is often served alongside grilled meats or as a main course.
Ingredients:
– 1 cup long-grain white rice
– 1/2 cup vermicelli noodles
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and black pepper, to taste
– 1 tablespoon chopped fresh parsley
Instructions:
1. Rinse the rice and vermicelli noodles separately until the water runs clear.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add the rice, vermicelli noodles, and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
5. Fluff with a fork and season with salt and black pepper to taste. Garnish with chopped parsley before serving.
Cooking Time: 20-25 minutes
Lebanese Stuffed Bell Peppers (Malfouf)
A classic Lebanese dish that combines the sweetness of bell peppers with the savory flavors of rice, meat, and spices. These colorful stuffed peppers are a staple in many Middle Eastern households and make for a delightful meal or appetizer.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef or lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers, remove seeds and membranes, and place them in a baking dish.
3. In a large skillet, cook ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion, minced garlic, cooked rice, cumin, paprika, salt, and pepper to the skillet. Cook for 2-3 minutes.
5. Stuff each bell pepper with the meat mixture, filling to the top.
6. Drizzle olive oil over the peppers and cover with aluminum foil.
7. Bake for 30 minutes, then remove foil and bake for an additional 15 minutes.
Cooking Time: 45 minutes
Lebanese Tomato Cucumber Salad
This refreshing salad is a staple of Lebanese cuisine, perfect for hot summer days or as a light accompaniment to your favorite Middle Eastern dishes. With its tangy flavor and crunchy texture, it’s no wonder this salad is a beloved favorite among locals and foodies alike.
Ingredients:
– 2 large tomatoes, diced
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon sumac (optional)
Instructions:
1. In a large bowl, combine the diced tomatoes and thinly sliced cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and sumac (if using).
3. Pour the dressing over the tomato-cucumber mixture and toss to coat.
4. Serve immediately, garnished with fresh parsley or mint if desired.
Cooking Time: 5 minutes
Lebanese Yogurt Cucumber Salad (Khyar bi Laban)
A refreshing and light salad that’s perfect for hot summer days, Lebanese Yogurt Cucumber Salad is a staple in many Middle Eastern cuisines. With its tangy yogurt dressing and crunchy cucumber slices, this dish is a delightful combination of flavors and textures.
Ingredients:
– 1 large cucumber, peeled and thinly sliced
– 1 cup plain yogurt
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
– 2 tablespoons lemon juice
Instructions:
1. In a large bowl, combine the cucumber slices and salt. Let it sit for 10 minutes to allow excess water to be released.
2. Drain the cucumber mixture and rinse with cold water. Pat dry with paper towels.
3. In a separate bowl, whisk together the yogurt, garlic, black pepper, and lemon juice until smooth.
4. Add the yogurt dressing to the cucumber slices and toss to combine.
5. Sprinkle chopped parsley on top and serve chilled.
Cooking Time: 15 minutes
Summary
Discover the flavors of Lebanon with these 20 delicious vegetarian recipes! From classic hummus and falafel to stuffed grape leaves and lentil soup, this collection has something for every occasion. Try your hand at making tabbouleh salad or fattoush with pita crisps. For a comforting meal, opt for mujadara with caramelized onions or Lebanese potato stew. Don’t miss out on roasted cauliflower with tahini sauce or stuffed eggplant. These recipes are sure to transport your taste buds to the Mediterranean and leave you wanting more!
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