Discover the Flavors of Lebanon: Delicious Vegetarian Recipes to Try
Lebanese cuisine is renowned for its rich flavors, vibrant spices, and bold aromas. And while many people associate Lebanese cooking with meat-heavy dishes, the truth is that some of the most iconic and beloved recipes are actually vegetarian. In this article, we’ll take you on a culinary journey through 20 flavorful Lebanese vegetarian recipes that are sure to delight your taste buds. From creamy hummus and crispy falafel to hearty stews and refreshing salads, these dishes showcase the best of Lebanese cooking without meat.
Whether you’re a vegetarian looking for new inspiration or simply a foodie eager to explore international flavors, we’ve got you covered. So sit back, get cozy, and let’s dive into the world of Lebanese vegetarian cuisine!
Classic Lebanese Hummus with Tahini
This iconic Middle Eastern dip is a staple of Levantine cuisine, made with chickpeas, tahini, garlic, and lemon juice. With its creamy texture and rich flavor, it’s the perfect accompaniment to pita bread, vegetables, or as a sandwich spread.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 tablespoons olive oil
– Salt and water to taste
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, garlic, tahini, lemon juice, and olive oil.
3. Blend on high speed for about 2 minutes, or until smooth and creamy.
4. Add salt to taste, then adjust the consistency with water if needed.
5. Serve immediately, garnished with a sprinkle of paprika or parsley if desired.
Cooking Time: None! This dip is ready in just a few minutes of blending.
Falafel with Fresh Herbs and Garlic
This recipe combines the classic Middle Eastern flavor of falafel with the brightness of fresh herbs and pungency of garlic. The result is a crispy, flavorful snack that’s perfect for any occasion.
Ingredients:
– 1 cup dried chickpeas
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup all-purpose flour
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 375°F (190°C).
2. In a food processor, combine chickpeas, garlic, parsley, cilantro, lemon juice, cumin, paprika, salt, and pepper. Process until coarsely chopped.
3. Add flour and process until the mixture forms a crumbly dough.
4. Using wet hands, shape the dough into small patties.
5. Fry the falafel for 2-3 minutes on each side, or until golden brown.
6. Drain on paper towels and serve hot.
Cooking Time: 10-12 minutes
Tabbouleh with Parsley and Bulgur
Tabbouleh is a popular Middle Eastern salad made with bulgur, parsley, tomatoes, mint, and lemon juice. This recipe combines the freshness of parsley with the nutty flavor of bulgur to create a delicious and healthy side dish.
Ingredients:
– 1 cup bulgur
– 1/4 cup fresh parsley leaves, chopped
– 2 medium tomatoes, diced
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons lemon juice
– Salt to taste
Instructions:
1. Rinse the bulgur and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large bowl, combine the chopped parsley, diced tomatoes, and chopped mint.
3. Add the cooked bulgur to the bowl and toss gently to combine.
4. Squeeze the lemon juice over the salad and season with salt to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 30 minutes (including soaking time)
Baba Ganoush with Smoky Eggplant
Transform traditional Baba Ganoush with a smoky twist, adding depth and complexity to this popular Middle Eastern dip.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 tablespoon smoked paprika (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast eggplants for 30-40 minutes, or until charred and tender.
4. Allow eggplants to cool slightly, then scoop the flesh into a blender or food processor.
5. Add tahini, lemon juice, garlic, salt, and smoked paprika (if using). Blend until smooth.
6. With the blender or food processor running, slowly pour in olive oil until well combined.
7. Taste and adjust seasoning as needed.
Cooking Time: 40 minutes
Fattoush Salad with Pita Crisps
A refreshing Middle Eastern-inspired salad that combines crunchy pita crisps with a tangy mix of vegetables and herbs. Perfect for a quick lunch or dinner.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup chopped cucumber
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup pita bread, toasted and crisped (see note)
– 2 tbsp olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cut pita bread into triangles and toast for 5-7 minutes or until crispy.
3. In a large bowl, combine mixed greens, cucumber, cherry tomatoes, feta cheese, parsley, and mint.
4. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
5. Top with pita crisps and serve immediately.
Cooking Time: 15 minutes
Lebanese Lentil Soup with Lemon
A comforting and flavorful soup that warms the heart and soul, this Lebanese Lentil Soup with Lemon is a staple of Middle Eastern cuisine. With its aromatic spices and tangy citrus notes, it’s a perfect meal for any time of year.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 lemons, juiced (about 2 tablespoons)
– Fresh parsley or cilantro, 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 lentils and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
5. Stir in the lemon juice. Taste and adjust seasoning as needed.
6. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Stuffed Grape Leaves (Warak Enab)
A classic Middle Eastern dish, Warak Enab is a flavorful and nutritious appetizer or side dish made with grape leaves stuffed with a mixture of rice, herbs, and spices. This recipe yields a delicious and authentic taste of the Mediterranean.
Ingredients:
– 20-24 grape leaves
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Lemon wedges, for serving
Instructions:
1. Start by preparing the grape leaves. Rinse them with water and remove any stems.
2. In a bowl, mix together cooked rice, parsley, mint, scallions, salt, and pepper.
3. Lay a grape leaf flat on a surface. Place about 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
5. Heat the olive oil in a large saucepan over medium heat. Arrange the stuffed grape leaves seam-side down in a single layer.
6. Cover the pan and cook for 20-25 minutes, or until the grape leaves are tender and the rice is heated through.
7. Serve warm with lemon wedges on the side.
Cooking Time: 20-25 minutes
Spinach Fatayer with Tangy Dough
Fatayer are Middle Eastern savory pastries that typically fill with meat or cheese. This recipe gives a delicious twist by filling flaky, tangy dough with spinach and onions.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup warm water
– 1/2 cup chopped fresh spinach
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– 1 egg, beaten (for egg wash)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add oil and warm water to form a dough.
3. Knead for 5-7 minutes until smooth.
4. Divide dough into 8-10 equal pieces.
5. Roll out each piece into a thin circle (about 1/8 inch thick).
6. Place 1 tablespoon of spinach mixture in the center of each circle.
7. Fold and press edges to seal, then brush with beaten egg for a golden glaze.
8. Cook on a preheated baking sheet at 375°F (190°C) for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Lebanese Mujadara with Caramelized Onions
This classic Middle Eastern dish is a staple of comfort food, combining the simple pleasure of lentils and rice with the rich flavor of caramelized onions. With its deep, earthy flavors and satisfying texture, this recipe is sure to become a family favorite.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups cooked white rice
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups water
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the sliced onions and cook, stirring occasionally, for 30-40 minutes or until caramelized.
2. Add the garlic, cumin, salt, and pepper to the saucepan and stir to combine. Cook for 1 minute.
3. Add the lentils and water to the saucepan. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until the lentils are tender.
4. Stir in the cooked rice. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 45-55 minutes
Roasted Eggplant with Garlic Yogurt
This recipe is a flavorful twist on traditional roasted eggplant, adding a tangy and creamy element with garlic yogurt sauce. Perfect as a side dish or used as a topping for grilled meats or vegetables.
Ingredients:
– 2 medium eggplants
– 1/4 cup olive oil
– 3 cloves garlic, minced
– Salt and pepper to taste
– 1 cup Greek yogurt
– 2 tablespoons lemon juice
– 1 teaspoon chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplants, then sprinkle minced garlic and season with salt and pepper.
4. Roast for 30-40 minutes, or until eggplants are tender and lightly browned.
5. In a bowl, mix together yogurt, lemon juice, and parsley.
6. Serve roasted eggplant with garlic yogurt sauce spooned over the top.
Cooking Time: 30-40 minutes
Lebanese Potato Stew (Batata Harra)
A hearty and flavorful stew from Lebanon, Batata Harra is a popular comfort food dish made with potatoes, garlic, coriander, and chili peppers. This simple recipe is perfect for a cozy evening meal.
Ingredients:
– 3-4 large potatoes, peeled and cut into 1-inch cubes
– 6 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2-3 hot peppers (optional), sliced
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the cumin, coriander, paprika, salt, and pepper. Stir for 30 seconds.
4. Add the potato cubes and stir to coat with the spice mixture.
5. If using hot peppers, add them now and stir to combine.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until potatoes are tender.
7. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Zucchini and Chickpea Stew
Savor the flavors of summer with this hearty and healthy stew, featuring tender zucchini and creamy chickpeas.
Ingredients:
• 1 large onion, chopped
• 2 medium zucchinis, sliced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 4 cups vegetable broth
• Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion; cook until softened, about 5 minutes.
3. Add zucchini; cook for an additional 3-4 minutes or until tender.
4. Stir in garlic, cumin, and paprika; cook for 1 minute.
5. Add diced tomatoes, chickpeas, and broth; bring to a simmer.
6. Reduce heat to low; let stew cook, uncovered, for 20-25 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Lebanese Green Bean Salad
This vibrant salad is a staple in Lebanese cuisine, perfect for hot summer days or as a light side dish. Crisp green beans, tangy feta cheese, and a drizzle of zesty lemon juice come together to create a flavorful and refreshing treat.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1/2 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the green beans for 5-7 minutes, or until tender but still crisp.
2. Drain the green beans and immediately submerge them in an ice bath to stop cooking. Let cool.
3. In a large bowl, combine the cooled green beans, olives, feta cheese, and parsley.
4. Drizzle with lemon juice and olive oil; season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 15 minutes
Pumpkin Kibbeh with Spiced Filling
This recipe combines the warm spices of traditional kibbeh with the comforting flavors of pumpkin, creating a unique and delicious twist on a classic dish.
Ingredients:
– 1 cup cooked pumpkin
– 1/2 cup bulgur
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– Filling ingredients (below)
– Vegetable oil, for frying
Filling:
– 1/2 cup cooked lentils
– 1/4 cup chopped dates
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine pumpkin, bulgur, parsley, scallions, cumin, smoked paprika, and cayenne pepper.
3. Mix well to combine.
4. Divide the mixture into 6 equal portions and shape each portion into a ball.
5. Flatten each ball slightly into a disk shape.
6. Place a spoonful of filling in the center of each disk.
7. Fold the dough over the filling, forming a triangle or a square shape.
8. Brush with vegetable oil and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Lebanese Stuffed Bell Peppers
A flavorful and aromatic twist on traditional stuffed peppers, this recipe combines the sweetness of bell peppers with the savory flavors of Lebanese cuisine.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground lamb or beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook ground lamb or beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion, minced garlic, cooked rice, paprika, salt, and pepper to the skillet. Cook until the mixture is well combined.
5. Stuff each bell pepper with the meat mixture, filling to the top.
6. Place the peppers in a baking dish and drizzle with olive oil.
7. Bake for 30-40 minutes or until the peppers are tender.
Cooking Time: 30-40 minutes
Herbed Rice with Toasted Vermicelli
Elevate your meal with this flavorful and aromatic rice dish, perfectly paired with the nutty crunch of toasted vermicelli. This simple yet impressive recipe is sure to please even the most discerning palates.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 oz vermicelli pasta
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, 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.
4. Stir in the thyme, paprika, salt, and pepper. Cook for 1 minute.
5. Once the rice is cooked, fluff with a fork and stir into the skillet with the onion mixture.
6. Toast the vermicelli pasta by heating it in a dry skillet over medium heat for about 5 minutes, stirring frequently.
7. Combine the toasted vermicelli with the herbed rice and serve hot.
Cooking Time: 25-30 minutes
Lebanese Cheese Fatayer
Fatayer is a beloved Lebanese pastry filled with a blend of cheeses, herbs, and spices. These flaky, savory treats are perfect for snacking or serving as an appetizer.
Ingredients:
– 1 package of phyllo dough (usually found in the frozen food section)
– 1 cup crumbled Akkawi cheese
– 1/2 cup crumbled Nabulsi cheese
– 1/4 cup chopped parsley
– 1/4 cup chopped fresh dill
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, mix together cheese, parsley, dill, salt, and pepper.
4. Layer phyllo dough with olive oil, leaving a small border around the edges.
5. Spoon cheese mixture onto center of each layer, leaving a small border.
6. Fold phyllo over filling to form a triangle or square shape.
7. Brush tops with olive oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Fried Cauliflower with Tahini Sauce
Elevate your vegetable game with this crispy and creamy combination. Crisp-fried cauliflower florets are served with a rich tahini sauce, perfect for snacking or as a side dish.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup panko breadcrumbs
– Vegetable oil for frying
– Tahini sauce (see below)
Tahini Sauce:
– 1/2 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F.
2. In a bowl, mix together flour, paprika, garlic powder, salt, and black pepper.
3. Dredge cauliflower florets in the flour mixture, shaking off excess.
4. Dip floured cauliflower in panko breadcrumbs, pressing gently to adhere.
5. Fry cauliflower in batches until golden brown, about 2-3 minutes per batch.
6. Drain on paper towels and serve hot with tahini sauce.
Cooking Time: 15-20 minutes
Lebanese Tomato Cucumber Salad
A refreshing and flavorful salad that’s perfect for hot summer days, this Lebanese Tomato Cucumber Salad is a staple in Middle Eastern cuisine. With its simplicity and ease of preparation, it’s a great side dish or light meal option.
Ingredients:
– 3 large tomatoes, diced
– 2 medium cucumbers, peeled and thinly sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the diced tomatoes and sliced cucumbers.
2. Drizzle the olive oil over the vegetables and toss gently to coat.
3. Squeeze the lemon juice over the salad and season with salt and pepper to taste.
4. Garnish with chopped parsley if desired.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Pomegranate Molasses Lentil Salad
This vibrant salad combines the earthy sweetness of lentils with the tangy flavor of pomegranate molasses, creating a delicious and refreshing side dish or light meal.
Ingredients:
– 1 cup cooked lentils
– 2 tablespoons pomegranate molasses
– 1/4 cup chopped red onion
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils, pomegranate molasses, and red onion.
2. Stir until the lentils are well coated with the pomegranate mixture.
3. If using feta cheese, crumble it over the top of the salad.
4. Sprinkle parsley over the salad and drizzle with olive oil.
5. Season with salt and pepper to taste.
Cooking Time:
– Prep time: 10 minutes
– Total time: 15 minutes
Summary
Discover the delicious world of Lebanese vegetarian cuisine with these 20 flavorful recipes. From classic dips like hummus and baba ganoush to hearty stews and salads, there’s something for every taste bud. Enjoy falafel with fresh herbs and garlic, tabbouleh with parsley and bulgur, or fattoush salad with crispy pita bread. Try stuffed grape leaves, spinach fatayer, or Lebanese lentil soup with a squeeze of lemon. And don’t miss the roasted eggplant with garlic yogurt, Lebanese potato stew, or zucchini and chickpea stew. Whether you’re a seasoned cook or just starting out, these recipes are sure to delight.
