20 Flavorful Lebanese Vegetarian Recipes Delicious

Picture this: vibrant mezze platters, aromatic spice blends, and hearty plant-based dishes that will transport your taste buds straight to Beirut. Lebanese cuisine offers some of the world’s most exciting vegetarian fare—bursting with fresh herbs, zesty lemon, and warm spices. Whether you’re looking for quick weeknight dinners or impressive dishes to share, these 20 flavorful recipes will bring the magic of Lebanon right to your kitchen.

Classic Lebanese Hummus with Tahini

Kneading centuries of tradition into every silken spoonful, this Classic Lebanese Hummus with Tahini transforms simple chickpeas into an ethereal dip that transcends ordinary appetizers. With its velvety texture and complex nutty undertones, this recipe honors authentic Levantine techniques while achieving restaurant-quality results in your own kitchen. The careful balance of premium tahini and freshly squeezed lemon creates a symphony of flavors that will elevate any gathering.

Ingredients

– 2 cups dried chickpeas, soaked overnight
– 1/2 cup premium tahini paste
– 1/4 cup freshly squeezed lemon juice
– 2 garlic cloves, peeled and crushed
– 1 teaspoon fine sea salt
– 1/4 cup extra virgin olive oil
– 1/4 cup ice-cold water
– 1 tablespoon smoked paprika for garnish

Instructions

1. Drain the overnight-soaked chickpeas and transfer them to a heavy-bottomed pot.
2. Cover the chickpeas with 6 cups of cold water and bring to a rolling boil over high heat.
3. Reduce heat to medium-low and simmer the chickpeas for 90 minutes until they yield completely to gentle pressure.
4. Skim any foam that rises to the surface during the first 20 minutes of cooking to ensure clarity in the final texture.
5. Drain the cooked chickpeas, reserving 1/2 cup of the cooking liquid for later use.
6. Transfer the warm chickpeas to a food processor while they maintain their residual heat.
7. Add the premium tahini paste and process for 2 minutes until a coarse paste forms.
8. Incorporate the freshly squeezed lemon juice and continue processing for another minute.
9. Add the crushed garlic cloves and fine sea salt, then process until fully incorporated.
10. With the processor running, slowly drizzle in the extra virgin olive oil in a thin, steady stream.
11. Gradually add the ice-cold water, 1 tablespoon at a time, until the hummus reaches a cloud-like consistency.
12. Taste and adjust seasoning if necessary, processing for an additional 30 seconds to ensure perfect emulsion.
13. Transfer the hummus to a shallow serving bowl and create decorative swirls using the back of a spoon.
14. Drizzle with additional extra virgin olive oil and dust generously with smoked paprika.

Zestful and luxuriously smooth, this hummus achieves an almost mousse-like quality that melts on the tongue while delivering robust garlic and tahini notes. Serve it alongside warm pita triangles or use it as an elegant base for grilled vegetables, allowing its creamy texture to complement both crisp and tender elements. The lingering warmth of smoked paprika provides a beautiful counterpoint to the bright citrus undertones, making each bite a study in balanced sophistication.

Falafel with Fresh Herbs and Garlic

Glistening with golden perfection, these falafel patties elevate humble chickpeas into an aromatic masterpiece, where fresh herbs and pungent garlic create a symphony of Middle Eastern flavors that will transport your senses to bustling spice markets. Each crisp exterior gives way to a remarkably tender, verdant interior that celebrates the bright notes of parsley and cilantro. This recipe transforms simple ingredients into an elegant plant-based centerpiece worthy of any sophisticated gathering.

Ingredients

• 1 ½ cups dried chickpeas, soaked overnight
• ¾ cup fresh flat-leaf parsley leaves, tightly packed
• ½ cup fresh cilantro leaves, tightly packed
• 4 garlic cloves, finely minced
• 1 small yellow onion, finely diced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp cayenne pepper
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp chickpea flour
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper
• Avocado oil for frying

Instructions

1. Drain the soaked chickpeas thoroughly and pat completely dry with paper towels.
2. Combine chickpeas, parsley, cilantro, minced garlic, and diced onion in a food processor.
3. Pulse the mixture 15-20 times until it forms a coarse meal that holds together when pressed.
4. Transfer the mixture to a medium bowl and add cumin, coriander, cayenne, lemon juice, chickpea flour, salt, and pepper.
5. Mix thoroughly with your hands until all ingredients are fully incorporated.
6. Cover the bowl with plastic wrap and refrigerate for 1 hour to allow flavors to meld and mixture to firm.
7. Using a 2-tablespoon measure, portion the mixture and roll into 1 ½-inch balls, then gently flatten into ½-inch thick patties.
8. Heat 2 inches of avocado oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
9. Working in batches of 4-5 patties, carefully lower falafel into the hot oil using a spider strainer.
10. Fry for 3-4 minutes, turning once with tongs, until deeply golden brown and crisp on both sides.
11. Transfer cooked falafel to a wire rack set over a baking sheet to drain excess oil.
12. Repeat the frying process with remaining patties, maintaining oil temperature between 345-355°F.

What makes these falafel extraordinary is the textural contrast between the shatteringly crisp crust and the moist, herbaceous interior that bursts with garlicky warmth. The chickpea flour creates a beautifully delicate crumb while allowing the fresh herbs to shine through each bite. Consider serving them nestled in warm pita with tahini sauce and pickled vegetables, or arranged artfully over a bed of jeweled rice for an elegant plating that highlights their golden perfection.

Tabbouleh with Parsley and Bulgur

Crafted with the vibrant essence of Mediterranean culinary tradition, this tabbouleh celebrates the bright, herbaceous notes of fresh parsley balanced against the nutty texture of fine bulgur wheat. Each forkful delivers a symphony of crisp vegetables and zesty citrus that transports you straight to sun-drenched coastal kitchens. This elegant salad embodies both simplicity and sophistication in its harmonious blend of textures and flavors.

Ingredients

– 1 cup fine bulgur wheat, rinsed and drained
– 2 cups boiling water
– 4 cups fresh flat-leaf parsley, stems removed and finely chopped
– 1/2 cup fresh mint leaves, chiffonade-cut
– 1 cup ripe cherry tomatoes, quartered
– 1/2 cup English cucumber, finely diced
– 1/4 cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 1 teaspoon sea salt flakes
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Place 1 cup of fine bulgur wheat in a medium heatproof bowl.
2. Pour 2 cups of boiling water over the bulgur wheat and cover tightly with plastic wrap.
3. Allow the bulgur to hydrate for 25 minutes until tender but still slightly chewy.
4. Drain any excess liquid from the bulgur using a fine-mesh strainer, pressing gently with a spoon.
5. Spread the drained bulgur in a thin layer on a baking sheet to cool completely to room temperature, about 15 minutes.
6. Combine 4 cups of finely chopped flat-leaf parsley and 1/2 cup chiffonade-cut mint leaves in a large mixing bowl.
7. Add 1 cup of quartered cherry tomatoes and 1/2 cup finely diced English cucumber to the herb mixture.
8. Whisk together 1/4 cup extra-virgin olive oil and 3 tablespoons freshly squeezed lemon juice in a small bowl until emulsified.
9. Pour the dressing over the herb and vegetable mixture, tossing gently to coat.
10. Fold the cooled bulgur wheat into the dressed herb mixture until evenly distributed.
11. Season with 1 teaspoon sea salt flakes and 1/2 teaspoon freshly cracked black pepper, tossing to incorporate.
12. Chill the tabbouleh in the refrigerator for 30 minutes to allow flavors to meld.

Offering a delightful contrast of textures, the tender bulgur provides a satisfying chew against the crisp freshness of the herbs and vegetables. The bright acidity of lemon juice cuts through the richness of olive oil, creating a perfectly balanced palate cleanser. Serve this elegant salad nestled in butter lettuce cups for individual presentations, or alongside grilled lamb chops for a sophisticated Mediterranean-inspired meal.

Baba Ganoush with Smoky Eggplant

Venture into the realm of Mediterranean elegance with this sophisticated baba ganoush, where deeply charred eggplant melds with tahini’s nutty richness and bright citrus notes. This smoky, velvety dip transforms humble ingredients into an artful centerpiece worthy of any gathering, capturing the essence of sun-drenched coastal cuisine in every luxurious bite.

Ingredients

• 2 large globe eggplants (approximately 2 pounds total)
• ¼ cup high-quality tahini paste
• 3 tablespoons freshly squeezed lemon juice
• 2 garlic cloves, microplaned
• 2 tablespoons extra-virgin olive oil, plus additional for drizzling
• ½ teaspoon smoked paprika
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pierce each eggplant 8-10 times with a fork to allow steam to escape during roasting.
3. Place the eggplants directly on the oven rack and roast for 45-50 minutes until the skins are deeply charred and collapsed.
4. Transfer the roasted eggplants to a colander and let cool for 20 minutes until comfortable to handle.
5. Peel away the charred skins completely, discarding them while preserving all the smoky flesh.
6. Place the eggplant flesh in a fine-mesh strainer and press gently with a spatula to remove excess moisture for 5 minutes.
7. Transfer the drained eggplant to a medium mixing bowl and mash with a fork until slightly chunky.
8. Add the tahini paste and whisk vigorously until fully incorporated and creamy.
9. Stir in the freshly squeezed lemon juice, microplaned garlic cloves, and extra-virgin olive oil.
10. Sprinkle in the smoked paprika, fine sea salt, and freshly ground black pepper, folding gently to combine.
11. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
12. Transfer the chilled baba ganoush to a serving dish and garnish with chopped fresh flat-leaf parsley.
13. Drizzle with additional extra-virgin olive oil just before serving.

Yield a dip of remarkable complexity, where the eggplant’s smoky depth harmonizes with tahini’s earthy creaminess and lemon’s bright acidity. The texture remains luxuriously velvety yet retains subtle texture from careful hand-mashing, creating perfect balance on toasted pita points or as an elegant accompaniment to grilled lamb. This sophisticated preparation elevates the humble eggplant into a culinary masterpiece that improves beautifully when allowed to rest overnight, developing richer, more integrated flavors.

Fattoush Salad with Pita Crisps

Heralding the vibrant flavors of the Levant, this Fattoush Salad with Pita Crisps offers a symphony of textures and bright, herbaceous notes. Perfectly balanced with tangy sumac and crisp vegetables, it transforms simple ingredients into an elegant centerpiece. Each bite delivers the satisfying crunch of homemade pita crisps against the refreshing salad base.

Ingredients

– 2 large pita bread rounds, torn into 1-inch pieces
– 3 tablespoons extra virgin olive oil, divided
– 1 teaspoon sumac, plus additional for garnish
– 1 English cucumber, finely diced
– 3 ripe Roma tomatoes, seeded and diced
– 1 cup radishes, thinly sliced
– ½ cup fresh mint leaves, roughly chopped
– ½ cup fresh parsley leaves, roughly chopped
– ¼ cup red onion, thinly sliced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon pomegranate molasses
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Toss the torn pita pieces with 1 tablespoon olive oil and 1 teaspoon sumac until evenly coated.
3. Spread the pita pieces in a single layer on the prepared baking sheet.
4. Bake for 8-10 minutes until golden brown and crisp, rotating the pan halfway through baking.
5. Transfer the baked pita crisps to a cooling rack to maintain their texture.
6. Combine the diced cucumber, tomatoes, radishes, mint, parsley, and red onion in a large mixing bowl.
7. Whisk together the remaining 2 tablespoons olive oil, lemon juice, pomegranate molasses, black pepper, and sea salt in a small bowl.
8. Pour the dressing over the vegetable mixture and toss gently to combine.
9. Add the cooled pita crisps to the salad just before serving to preserve their crunch.
10. Garnish with an additional sprinkle of sumac for visual appeal and extra tang.

Perfectly contrasting textures make this salad exceptional—the crisp pita provides substance against the juicy vegetables, while the pomegranate molasses adds a subtle sweetness that balances the lemon’s acidity. Consider serving it alongside grilled lamb or as a bright accompaniment to rich Middle Eastern dishes for a complete culinary experience.

Lebanese Lentil Soup with Lemon

Perfectly balancing earthy comfort with bright citrus notes, this Lebanese Lentil Soup with Lemon transforms humble ingredients into an elegant bowl of nourishment. The marriage of French green lentils and aromatic spices creates a sophisticated foundation, while the final addition of fresh lemon juice elevates the dish with vibrant acidity that cuts through the richness.

Ingredients

• 1 cup French green lentils, rinsed and sorted
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon freshly ground black pepper
• ¼ cup freshly squeezed lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• Sea salt for seasoning

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Sauté the finely diced yellow onion for 5-7 minutes until translucent and fragrant.
3. Add the minced garlic and cook for 1 minute until aromatic but not browned.
4. Stir in the diced carrots and celery, cooking for 4-5 minutes until slightly softened.
5. Add the rinsed French green lentils to the pot, stirring to coat with the aromatics.
6. Pour in the vegetable broth, ensuring the lentils are fully submerged.
7. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer.
8. Stir in the ground cumin, ground coriander, and freshly ground black pepper.
9. Simmer uncovered for 35-40 minutes, until the lentils are tender but not mushy.
10. Season with sea salt gradually, tasting after each addition to achieve balanced flavor.
11. Remove the pot from heat and stir in the freshly squeezed lemon juice.
12. Ladle the soup into warmed bowls and garnish with chopped fresh flat-leaf parsley.

Finished with its final citrus embrace, this soup achieves a velvety texture where the lentils maintain their structural integrity while melting into the broth. The bright lemon notes dance alongside the warm earthiness of cumin and coriander, creating layers of flavor that unfold with each spoonful. For an elegant presentation, serve with warm pita triangles drizzled with olive oil and a sprinkle of sumac for additional tart complexity.

Stuffed Grape Leaves (Warak Enab)

Perfectly parceled parcels of culinary artistry, stuffed grape leaves—known as warak enab—represent one of the Mediterranean’s most elegant edible treasures. These delicate bundles conceal a fragrant, spiced rice filling within tender vine leaves, creating a dish that balances subtle brininess with aromatic warmth. Mastering their preparation yields not just a meal, but an experience of texture and flavor that transports the senses.

Ingredients

• 1 (16-ounce) jar brined grape leaves, thoroughly rinsed
• 2 cups extra-long-grain basmati rice, soaked for 30 minutes and drained
• 1 pound ground lamb shoulder, 80% lean
• 1 large yellow onion, finely minced
• 1/4 cup high-quality extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons dried mint, crushed
• 1 tablespoon ground allspice
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 4 cups rich chicken stock, warmed to 120°F
• 1 lemon, thinly sliced into rounds

Instructions

1. Place the rinsed grape leaves in a large bowl and cover with boiling water for 5 minutes to soften, then drain and pat dry with clean kitchen towels.
2. Combine the soaked basmati rice, ground lamb shoulder, minced yellow onion, olive oil, lemon juice, crushed dried mint, ground allspice, sea salt, and black pepper in a large mixing bowl, mixing with hands until uniformly incorporated.
3. Lay one grape leaf vein-side up on a work surface, placing 1 tablespoon of the rice-lamb mixture near the stem end.
4. Fold the bottom stem-end over the filling, then fold in the sides and roll tightly toward the leaf tip to form a compact cylinder. Tip: Avoid overstuffing to prevent bursting during cooking.
5. Repeat with remaining leaves and filling, arranging the stuffed grape leaves seam-side down in a single layer in a heavy Dutch oven.
6. Layer the lemon slices over the stuffed grape leaves and pour the warmed chicken stock over them until just covered.
7. Place an inverted heatproof plate directly on top of the grape leaves to keep them submerged during cooking.
8. Cover the Dutch oven and simmer over low heat for 45 minutes, maintaining a gentle bubble. Tip: Resist lifting the lid to prevent steam escape and ensure even cooking.
9. Remove from heat and let rest, covered, for 15 minutes to allow the rice to fully absorb remaining liquid. Tip: This resting period ensures the grains achieve perfect separation.
10. Carefully transfer the stuffed grape leaves to a serving platter using a slotted spoon, discarding the lemon slices.

Notably tender with a satisfying resistance to the bite, these grape leaves offer a harmonious blend of savory lamb, fragrant rice, and bright citrus notes. Their elegant cylindrical form makes them ideal for artful plating alongside creamy labneh and crisp vegetable crudités, while the subtle briny undertone from the leaves provides a sophisticated counterpoint to the richly spiced interior.

Spinach Fatayer with Tangy Dough

Oven-warmed and fragrant, these spinach fatayer feature a uniquely tangy dough that elevates the traditional Middle Eastern pastry to new culinary heights. Each triangular pocket cradles a vibrant filling of wilted greens and aromatic spices, creating a perfect balance of texture and flavor that delights both the palate and the eye. The subtle sourdough-like tang provides a sophisticated counterpoint to the savory spinach mixture, making these pastries an exceptional addition to any gathering.

Ingredients

– 3 cups all-purpose flour, sifted
– 1 cup warm whole milk (110°F)
– 2 tablespoons extra virgin olive oil
– 1 teaspoon active dry yeast
– 1 teaspoon raw honey
– 1 teaspoon fine sea salt
– 16 ounces fresh spinach leaves, thoroughly washed
– 1 medium yellow onion, finely diced
– 2 tablespoons clarified butter
– 1 teaspoon sumac
– ½ teaspoon freshly grated nutmeg
– ¼ cup freshly squeezed lemon juice
– 1 pasture-raised egg, lightly beaten
– 1 tablespoon sesame seeds

Instructions

1. Combine warm whole milk, active dry yeast, and raw honey in a small bowl and let stand until foamy, about 8 minutes.
2. In a large mixing bowl, whisk together sifted all-purpose flour and fine sea salt.
3. Pour the yeast mixture and extra virgin olive oil into the flour mixture, stirring until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for exactly 8 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour 30 minutes.
6. While the dough rises, melt clarified butter in a large skillet over medium heat and sauté finely diced yellow onion until translucent, about 6 minutes.
7. Add fresh spinach leaves to the skillet and cook until completely wilted, approximately 4 minutes.
8. Stir in sumac, freshly grated nutmeg, and freshly squeezed lemon juice, then cook for 1 additional minute.
9. Transfer the spinach mixture to a fine-mesh strainer and press out excess liquid using the back of a spoon.
10. Punch down the risen dough and divide into 16 equal portions, rolling each into a smooth ball.
11. Roll each dough ball into a 4-inch circle on a lightly floured surface.
12. Place 1 tablespoon of the spinach filling in the center of each dough circle.
13. Pinch three edges together to form a triangular shape, ensuring the seams are completely sealed.
14. Arrange the fatayer on a parchment-lined baking sheet, spacing them 2 inches apart.
15. Brush each fatayer with lightly beaten pasture-raised egg and sprinkle with sesame seeds.
16. Bake in a preheated 375°F oven for 18-20 minutes until golden brown and puffed.

Masterfully balanced, these fatayer offer a crisp exterior that gives way to a tender, tangy crust and perfectly seasoned spinach filling. The sumac provides a subtle citrus note that complements the earthy spinach, while the sesame seeds add both visual appeal and nutty crunch. Serve warm alongside a dollop of labneh or as part of a mezze platter for an elegant appetizer that showcases sophisticated flavor layering.

Lebanese Mujadara with Caramelized Onions

Humble yet profoundly satisfying, Lebanese Mujadara represents the soulful intersection of earthy lentils and fragrant rice, crowned with deeply caramelized onions that transform simple ingredients into culinary poetry. This ancient dish, passed through generations, offers both comfort and sophistication in its harmonious balance of textures and flavors. Perfect for autumn gatherings or quiet weeknights, it demonstrates how pantry staples can become extraordinary with proper technique and patience.

Ingredients

– 1 cup French green lentils, rinsed and picked over
– 1 cup basmati rice, thoroughly rinsed
– 3 large yellow onions, thinly sliced into half-moons
– ¼ cup extra virgin olive oil
– 2 tablespoons clarified butter
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– ½ teaspoon ground coriander
– ¼ teaspoon freshly grated nutmeg
– 1 bay leaf
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Heat 2 tablespoons olive oil and 1 tablespoon clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add two-thirds of the sliced onions and cook, stirring occasionally, for 25-30 minutes until deeply golden and caramelized, reducing heat to medium-low if browning too quickly.
3. Transfer caramelized onions to a bowl using a slotted spoon, reserving 1 tablespoon of the cooking fat in the pot.
4. Add remaining sliced onions to the reserved fat and cook over medium-high heat for 8-10 minutes until crisp and deeply browned, then transfer to a paper towel-lined plate.
5. Add French green lentils to the pot with vegetable broth, bay leaf, and bring to a vigorous boil.
6. Reduce heat to maintain a gentle simmer and cook lentils uncovered for 15 minutes until just tender but still firm.
7. Stir in thoroughly rinsed basmati rice, ground cumin, ground coriander, freshly grated nutmeg, fine sea salt, and freshly cracked black pepper.
8. Return caramelized onions to the pot, bring to a simmer, then cover tightly and cook over lowest heat for 18 minutes.
9. Remove from heat and let stand covered for 10 minutes to allow rice to steam and absorb remaining moisture.
10. Fluff gently with a fork, removing the bay leaf, and transfer to a serving platter.
11. Top with reserved crispy onions and drizzle with remaining olive oil and clarified butter.
Zesty with warm spices and texturally complex, the creamy lentils and fluffy rice provide a perfect canvas for the sweet-savory onion crown. Serve warm with a dollop of thick Greek yogurt and a crisp cucumber salad for contrasting freshness, or pack cold for a sophisticated lunch that improves overnight as flavors meld.

Roasted Eggplant with Garlic Yogurt

Nestled between the rustic charm of Mediterranean cooking and contemporary elegance, this roasted eggplant creation offers a symphony of textures and flavors that will elevate any dining occasion. Perfectly charred eggplant melds beautifully with creamy garlic-infused yogurt in a dish that balances earthy richness with bright, tangy notes. Whether served as a sophisticated appetizer or a light vegetarian main, it promises to impress with its refined simplicity.

Ingredients

• 2 medium globe eggplants, sliced into 1/2-inch rounds
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 cup whole-milk Greek yogurt
• 2 garlic cloves, microplaned
• 2 tablespoons fresh lemon juice
• 1/4 cup toasted pine nuts
• 2 tablespoons fresh mint leaves, chiffonade-cut
• 1 teaspoon smoked paprika

Instructions

1. Preheat your oven to 425°F and position one rack in the upper third of the oven.
2. Arrange eggplant rounds in a single layer on two parchment-lined baking sheets.
3. Brush both sides of each eggplant round with 2 tablespoons of olive oil using a pastry brush.
4. Season the eggplant evenly with sea salt and freshly cracked black pepper.
5. Roast for 20 minutes on the upper rack until the bottoms develop golden-brown coloration.
6. Flip each round carefully using kitchen tongs and rotate the baking sheets front to back.
7. Continue roasting for another 15-18 minutes until the edges are caramelized and the centers yield easily to pressure.
8. While the eggplant roasts, combine Greek yogurt, microplaned garlic, and lemon juice in a medium bowl.
9. Whisk the yogurt mixture vigorously for 60 seconds until smooth and aerated.
10. Toast pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking constantly until fragrant and lightly golden.
11. Transfer roasted eggplant to a serving platter using a thin metal spatula to maintain structural integrity.
12. Drizzle the remaining tablespoon of olive oil over the arranged eggplant in a slow, circular motion.
13. Spoon the garlic yogurt mixture over the eggplant rounds, leaving a 1/4-inch border around the edges.
14. Garnish with toasted pine nuts and chiffonade-cut mint leaves distributed evenly across the surface.
15. Finish with a delicate dusting of smoked paprika using a fine-mesh sieve held 6 inches above the platter.

Key to this dish’s appeal is the contrast between the silken, smoky eggplant and the bright, creamy yogurt sauce. The toasted pine nuts provide satisfying crunch while the mint lends a refreshing herbal note that cuts through the richness. For an elegant presentation, layer the components in individual serving bowls and accompany with warm pita triangles for scooping.

Lebanese Potato Stew (Batata Harra)

Nestled within the vibrant tapestry of Lebanese cuisine, this potato stew presents a masterful balance of earthy comfort and piquant sophistication, where humble tubers transform into a dish of remarkable depth and character. Batata harra, meaning ‘spicy potatoes,’ achieves its distinctive profile through a careful layering of textures and a bright, herbaceous finish that elevates it far beyond ordinary comfort food.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 1 cup vegetable broth
• ¼ cup freshly squeezed lemon juice
• ½ cup flat-leaf parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 teaspoon sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Place the cubed potatoes in a large saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer and cook for 8 minutes until the potatoes are just tender when pierced with a fork but still hold their shape.
3. Drain the potatoes thoroughly in a colander and let them air-dry for 2 minutes to prevent steaming during sautéing.
4. Heat the olive oil in a large skillet over medium heat until it shimmers visibly.
5. Sauté the diced onion for 5 minutes until translucent and lightly golden at the edges.
6. Add the minced garlic and cook for 1 minute until fragrant but not browned.
7. Sprinkle the ground coriander, smoked paprika, and cayenne pepper over the onion mixture and toast for 30 seconds to release their essential oils.
8. Add the par-cooked potatoes to the skillet and toss to coat evenly with the spiced oil.
9. Cook the potatoes undisturbed for 3 minutes to develop a golden crust on one side, then gently turn them and cook for another 3 minutes.
10. Pour in the vegetable broth and bring to a simmer, scraping any browned bits from the skillet bottom.
11. Reduce heat to low, cover the skillet, and simmer for 10 minutes until the potatoes are fully tender and have absorbed some of the broth.
12. Remove from heat and stir in the lemon juice, chopped parsley, cilantro, sea salt, and black pepper.
13. Let the stew rest for 2 minutes off heat to allow the herbs to wilt slightly and flavors to meld.

This final resting period allows the potatoes to achieve their signature texture—creamy interiors contrasting with slightly crisp edges. The bright acidity from fresh lemon juice cuts through the earthy potatoes, while the herbal notes of parsley and cilantro provide a refreshing counterpoint to the warm spices. Traditionally served alongside grilled meats or as part of a mezze spread, this stew also makes an exceptional filling for warm pita pockets or as a sophisticated topping for crusty artisan bread.

Zucchini and Chickpea Stew

Zucchini and chickpea stew emerges as the quintessential autumn comfort, where tender summer squash meets earthy legumes in a harmonious simmer that warms both kitchen and soul. This rustic yet refined dish transforms humble ingredients into an elegant centerpiece, perfect for crisp evenings when nourishment takes precedence. Each spoonful delivers layers of texture and flavor that speak to the season’s gentle transition from abundance to comfort.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 medium zucchini, cut into ½-inch cubes
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 (28-ounce) can crushed San Marzano tomatoes
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper flakes
• 2 sprigs fresh thyme
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• ¼ cup chopped fresh parsley

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering but not smoking.
2. Add 1 large finely diced yellow onion and cook for 6-8 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 45 seconds, just until aromatic but not browned.
4. Add 2 medium cubed zucchini and cook for 4 minutes, turning pieces occasionally to achieve light caramelization on multiple sides.
5. Pour in 2 cans drained chickpeas, 1 can crushed San Marzano tomatoes, and 4 cups vegetable broth, scraping the bottom to incorporate any fond.
6. Season with 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon crushed red pepper flakes, 2 sprigs fresh thyme, and 1 bay leaf.
7. Bring to a gentle boil, then reduce heat to maintain a steady simmer for 25 minutes, partially covered.
8. Season with kosher salt and freshly ground black pepper after 15 minutes of simmering, when flavors have begun to meld.
9. Remove thyme sprigs and bay leaf, then stir in ¼ cup chopped fresh parsley just before serving.

Unctuous and velvety, this stew achieves perfect textural balance between the firm chickpeas and meltingly tender zucchini. The smoked paprika lends a subtle smokiness that complements the sweet acidity of San Marzano tomatoes beautifully. For an elegant presentation, garnish with a drizzle of high-quality olive oil and serve alongside crusty artisan bread to soak up the richly developed broth.

Lebanese Green Bean Salad

Elegant in its simplicity yet complex in flavor, this Lebanese Green Bean Salad showcases the vibrant harmony of fresh produce and aromatic spices. Tender green beans mingle with toasted nuts and fragrant herbs in a bright lemon-garlic dressing that sings of Mediterranean sunshine. This versatile dish transitions beautifully from casual lunch to sophisticated dinner accompaniment.

Ingredients

– 1 pound fresh haricots verts, trimmed
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 2 garlic cloves, microplaned
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup raw pine nuts
– ¼ cup fresh flat-leaf parsley leaves, roughly chopped
– 2 tablespoons fresh mint leaves, thinly sliced
– ½ small red onion, thinly sliced

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Prepare an ice bath by combining 4 cups ice cubes with 4 cups cold water in a large bowl.
3. Add the trimmed haricots verts to the boiling water and blanch for exactly 2 minutes until bright green and crisp-tender.
4. Immediately transfer the beans to the ice bath using a spider strainer to halt the cooking process.
5. Drain the chilled beans thoroughly and pat dry with paper towels to ensure proper dressing adhesion.
6. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently until golden brown and fragrant.
7. Whisk together the extra-virgin olive oil, freshly squeezed lemon juice, and microplaned garlic in a small bowl until emulsified.
8. Season the dressing with fine sea salt and freshly cracked black pepper, whisking vigorously to dissolve the salt crystals.
9. Combine the blanched haricots verts, toasted pine nuts, chopped parsley, sliced mint, and red onion in a large mixing bowl.
10. Drizzle the lemon-garlic dressing over the salad components and toss gently to coat evenly.
11. Let the salad rest at room temperature for 15 minutes to allow the flavors to meld before serving.
Vibrant and texturally complex, this salad offers a delightful contrast between the crisp-tender beans and the buttery pine nuts. The bright acidity of the lemon dressing cuts through the earthy beans, while the fresh herbs provide aromatic freshness that lingers on the palate. Serve it alongside grilled lamb chops or as part of a mezze platter for an authentic Lebanese dining experience.

Pumpkin Kibbeh with Spiced Filling

This autumnal reinterpretation of the classic Levantine dish transforms humble pumpkin into an elegant vessel for aromatic spiced filling. The vibrant orange shell encases a fragrant mixture of grass-fed lamb and toasted pine nuts, creating a stunning centerpiece worthy of any sophisticated gathering. Each golden-brown morsel offers a perfect balance of earthy sweetness and warm spices that will transport your senses to a cozy fall evening.

Ingredients

• 2 cups roasted pumpkin purée, strained of excess moisture
• 1 cup fine bulgur wheat, soaked for 30 minutes and drained
• 1 teaspoon freshly grated nutmeg
• ½ teaspoon ground allspice
• Sea salt flakes, to season
• Freshly cracked black pepper, to season
• 2 tablespoons clarified butter, for brushing
• 8 ounces grass-fed ground lamb, 85% lean
• 1 medium yellow onion, finely diced
• 2 tablespoons toasted pine nuts
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 tablespoons extra virgin olive oil

Instructions

1. Combine the roasted pumpkin purée and drained bulgur wheat in a large mixing bowl, stirring until fully incorporated.
2. Season the pumpkin mixture with freshly grated nutmeg, ground allspice, sea salt flakes, and freshly cracked black pepper, mixing thoroughly to distribute spices evenly.
3. Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed skillet over medium heat until shimmering but not smoking.
4. Sauté the finely diced yellow onion for 4-5 minutes until translucent and fragrant, stirring frequently to prevent burning.
5. Add the grass-fed ground lamb to the skillet, breaking it apart with a wooden spoon, and cook for 6-7 minutes until browned and cooked through.
6. Stir in the toasted pine nuts, ground cinnamon, and ground cloves, cooking for 1 additional minute to toast the spices.
7. Remove the lamb filling from heat and allow to cool to room temperature, about 15 minutes, to prevent the pumpkin shell from becoming soggy.
8. Preheat your oven to 375°F and line a baking sheet with parchment paper.
9. Divide the pumpkin-bulgur mixture into 8 equal portions, shaping each into an oval shell approximately ½-inch thick.
10. Fill each pumpkin shell with 2 tablespoons of the cooled lamb mixture, gently pressing to compact the filling.
11. Seal the pumpkin shells by pinching the edges together firmly, ensuring no filling is exposed.
12. Brush the assembled kibbeh with clarified butter using a pastry brush, coating all surfaces evenly for golden browning.
13. Bake at 375°F for 25-30 minutes until the pumpkin shells are firm and develop golden-brown spots on the surface.
14. Remove from oven and let rest for 5 minutes before serving to allow the filling to set properly.

Just baked, these kibbeh offer a delightful textural contrast between the tender pumpkin shell and the savory lamb filling. The subtle sweetness of roasted pumpkin beautifully complements the warm spice blend, while toasted pine nuts provide occasional crunchy surprises. Consider serving them atop a bed of jeweled rice studded with pomegranate seeds for a visually stunning presentation that celebrates autumn’s bounty.

Lebanese Stuffed Bell Peppers

Gracefully bridging Mediterranean tradition with contemporary elegance, these Lebanese Stuffed Bell Peppers transform humble ingredients into a symphony of textures and aromas. Each vibrant pepper becomes an edible vessel, cradling a fragrant mixture that whispers of sun-drenched hillsides and ancient culinary wisdom. The result is a dish that feels simultaneously comforting and sophisticated, perfect for both weeknight dinners and special gatherings.

Ingredients

– 6 large bell peppers (mixed colors), tops removed and seeded
– 1 pound ground lamb shoulder, 80/20 lean-to-fat ratio
– 1 cup long-grain basmati rice, rinsed until water runs clear
– ½ cup pine nuts, lightly toasted
– ¼ cup extra virgin olive oil, first cold press
– 3 garlic cloves, microplaned to a fine paste
– 1 tablespoon tomato paste, double-concentrated
– 2 teaspoons ground allspice, freshly toasted and ground
– 1 teaspoon ground cinnamon, Ceylon variety
– ½ teaspoon freshly grated nutmeg
– ¼ cup fresh flat-leaf parsley, finely chiffonaded
– 2 tablespoons fresh mint leaves, finely minced
– 1½ cups rich chicken stock, homemade preferred
– 1 tablespoon unsalted butter, European-style
– Fine sea salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Prepare the bell peppers by slicing ¼ inch from the top of each pepper and carefully removing all seeds and membranes while keeping the pepper intact.
3. Lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown, shaking the pan constantly to prevent burning.
4. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers.
5. Add the ground lamb shoulder and cook for 5-7 minutes, breaking it apart with a wooden spoon until nicely browned and caramelized.
6. Stir in the microplaned garlic paste and cook for 45 seconds until fragrant but not browned.
7. Incorporate the double-concentrated tomato paste and cook for 1 minute to deepen its flavor.
8. Add the rinsed basmati rice, toasted pine nuts, ground allspice, cinnamon, and freshly grated nutmeg, stirring to coat everything evenly.
9. Pour in ½ cup of the rich chicken stock and simmer for 3 minutes until slightly absorbed.
10. Remove from heat and fold in the chiffonaded parsley and minced mint, then season with fine sea salt and freshly cracked black pepper.
11. Generously stuff each prepared bell pepper with the lamb and rice mixture, packing it gently but not too tightly to allow for expansion.
12. Arrange the stuffed peppers upright in a baking dish just large enough to hold them snugly.
13. Pour the remaining 1 cup of chicken stock around the peppers and dot the tops with European-style butter.
14. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
15. Remove the foil and continue baking for another 15-20 minutes until the peppers are tender and the tops are lightly golden.
16. Let the peppers rest for 10 minutes before serving to allow the flavors to meld and the filling to set.

Complex in flavor yet comforting in nature, these stuffed peppers offer a beautiful contrast between the tender-crisp vegetable walls and the richly spiced, aromatic filling. The lamb provides a robust foundation while the pine nuts add intermittent crunch and buttery notes. Consider serving them alongside a simple yogurt sauce flecked with fresh dill or over a bed of jeweled couscous for a complete Middle Eastern feast that celebrates both texture and harmony.

Herbed Rice with Toasted Vermicelli

Offering a sophisticated twist on classic comfort, herbed rice with toasted vermicelli presents an aromatic symphony of textures and flavors that elevates any meal. This elegant preparation combines the nutty depth of toasted pasta with fragrant basmati rice and a bouquet of fresh herbs for a dish that feels both familiar and refined. Perfect as a centerpiece or accompaniment, it transforms simple ingredients into culinary artistry.

Ingredients

– 1 cup premium basmati rice, thoroughly rinsed
– ½ cup fine vermicelli noodles, broken into 1-inch pieces
– 3 tablespoons clarified butter
– 1 small yellow onion, finely diced
– 2 cups rich chicken stock, heated to 180°F
– ¼ cup fresh flat-leaf parsley, finely chopped
– 2 tablespoons fresh dill, minced
– 1 tablespoon fresh mint, chiffonaded
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Rinse 1 cup basmati rice under cold running water until the water runs clear, then drain completely.
2. Heat 3 tablespoons clarified butter in a heavy-bottomed saucepan over medium heat until shimmering.
3. Add ½ cup vermicelli pieces and toast for 2-3 minutes, stirring constantly, until golden brown and fragrant.
4. Incorporate 1 finely diced yellow onion and sauté for 4-5 minutes until translucent and lightly caramelized.
5. Add the drained basmati rice and stir continuously for 1 minute to coat each grain with butter.
6. Pour in 2 cups heated chicken stock, being careful as it will steam vigorously.
7. Season with ½ teaspoon fine sea salt and ¼ teaspoon freshly cracked black pepper.
8. Bring the mixture to a rolling boil, then immediately reduce heat to the lowest setting.
9. Cover tightly with a lid and simmer for 18 minutes without peeking to ensure proper steam retention.
10. Remove from heat and let rest, covered, for 5 minutes to complete the absorption process.
11. Fluff the rice gently with a fork to separate grains without crushing them.
12. Fold in ¼ cup chopped parsley, 2 tablespoons minced dill, and 1 tablespoon chiffonaded mint until evenly distributed.

The finished dish reveals delicate, separate grains with the satisfying crunch of toasted vermicelli, while the fresh herbs provide bright, aromatic notes that complement the rich, buttery base. Serve alongside roasted chicken or grilled fish for an elegant dinner, or top with toasted pine nuts and lemon zest for a vegetarian centerpiece that celebrates texture and freshness.

Lebanese Cheese Fatayer

Elegant yet approachable, Lebanese Cheese Fatayer offer a sublime balance of flaky, golden pastry enveloping a tangy, herbaceous cheese filling that transports the senses straight to a Beirut souk. These savory hand pies showcase the beautiful simplicity of Middle Eastern baking traditions, where quality ingredients speak volumes. Perfect for entertaining or elevating your everyday meals, they bridge the gap between rustic comfort and sophisticated flavor profiles.

Ingredients

– 2 cups all-purpose flour, sifted
– ½ cup unsalted European-style butter, chilled and cubed
– ½ cup whole milk, warmed to 110°F
– 1 teaspoon active dry yeast
– 1 teaspoon granulated sugar
– ½ teaspoon fine sea salt
– 1 cup Akkawi cheese, soaked and drained
– ½ cup Nabulsi cheese, grated
– 2 tablespoons fresh mint leaves, finely chiffonaded
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon extra virgin olive oil

Instructions

1. Combine warmed whole milk, active dry yeast, and granulated sugar in a small bowl, then let stand for 8 minutes until foamy.
2. Whisk sifted all-purpose flour with fine sea salt in a large mixing bowl.
3. Incorporate chilled, cubed European-style butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Pour the yeast mixture into the flour-butter mixture and stir until a shaggy dough forms.
5. Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
7. Combine soaked Akkawi cheese, grated Nabulsi cheese, and chiffonaded fresh mint leaves in a separate bowl.
8. Divide the risen dough into 12 equal portions and roll each into a 4-inch circle on a floured surface.
9. Place 1 tablespoon of the cheese mixture in the center of each dough circle.
10. Fold the dough over the filling to form a triangular shape, pinching the edges firmly to seal.
11. Arrange the fatayer on a parchment-lined baking sheet and brush each with lightly beaten pasture-raised egg.
12. Bake at 375°F for 18-20 minutes until golden brown and flaky.

Delicate layers shatter to reveal the molten, salty cheese interior, while fresh mint provides a bright counterpoint to the rich dairy notes. Serve these warm fatayer alongside a drizzle of extra virgin olive oil and a sprinkle of za’atar for an authentic Levantine experience, or pair them with a crisp radish salad to cut through their luxurious richness.

Fried Cauliflower with Tahini Sauce

A masterpiece of modern vegetarian cuisine, this fried cauliflower with tahini sauce transforms humble ingredients into an elegant appetizer. The crisp, golden florets paired with the creamy, nutty sauce create a symphony of textures and flavors that will impress even the most discerning palates. This dish beautifully balances earthy notes with bright, citrusy undertones for a truly sophisticated experience.

Ingredients

– 1 large head cauliflower, cut into 1-inch florets
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1/2 cup extra virgin olive oil
– 1/2 cup high-quality tahini paste
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/4 cup ice water
– 1 tsp smoked paprika
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a heavy-bottomed skillet over medium-high heat and add 1/2 cup extra virgin olive oil, heating to 350°F.
2. Whisk together 1 cup all-purpose flour, 1 tsp smoked paprika, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper in a medium bowl.
3. Place 2 lightly beaten pasture-raised eggs in a separate shallow bowl.
4. Add 1 cup panko breadcrumbs to a third shallow bowl, creating a standard breading station.
5. Dredge each 1-inch cauliflower floret first in the seasoned flour mixture, shaking off excess.
6. Dip the floured florets into the beaten eggs, ensuring complete coverage.
7. Coat the egg-dipped florets in panko breadcrumbs, pressing gently to adhere.
8. Carefully place breaded cauliflower florets into the 350°F oil using tongs, working in batches to avoid overcrowding.
9. Fry for 3-4 minutes until golden brown and crisp, turning once halfway through cooking.
10. Transfer fried cauliflower to a wire rack set over a baking sheet using a spider strainer.
11. Combine 1/2 cup tahini paste, 1/4 cup freshly squeezed lemon juice, and 2 minced garlic cloves in a small bowl.
12. Gradually whisk in 1/4 cup ice water until the sauce reaches a smooth, pourable consistency.
13. Arrange the fried cauliflower on a serving platter and drizzle generously with the prepared tahini sauce.

Just moments after frying, the cauliflower maintains its satisfying crunch while revealing a tender interior that melts on the tongue. The tahini sauce provides a creamy counterpoint with its nutty depth and bright citrus notes, creating a harmonious balance of flavors. For an elegant presentation, garnish with microgreens and serve alongside grilled flatbread for dipping into any remaining sauce.

Lebanese Tomato Cucumber Salad

Vibrant and refreshing, this Lebanese Tomato Cucumber Salad captures the essence of Mediterranean simplicity with its crisp textures and bright, herbaceous notes. Perfectly balanced between juicy tomatoes and cooling cucumbers, it serves as an elegant accompaniment to grilled meats or stands beautifully on its own as a light summer meal. The harmonious blend of fresh mint and parsley elevates this classic dish beyond ordinary salad territory.

Ingredients

– 2 large heirloom tomatoes, diced into ½-inch cubes
– 2 English cucumbers, peeled and sliced into ¼-inch half-moons
– ½ cup fresh flat-leaf parsley leaves, finely chopped
– ¼ cup fresh mint leaves, thinly sliced
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Wash and thoroughly dry the heirloom tomatoes and English cucumbers using a clean kitchen towel to ensure optimal dressing adherence.
2. Core the tomatoes and dice them into uniform ½-inch cubes, preserving their juices in the cutting bowl.
3. Peel the cucumbers with a vegetable peeler and slice them lengthwise before cutting into ¼-inch half-moons.
4. Combine the tomato cubes and cucumber slices in a large glass mixing bowl, gently tossing to distribute evenly.
5. Stack the fresh mint leaves and roll them tightly before slicing into thin ribbons (chiffonade) to prevent bruising.
6. Finely chop the flat-leaf parsley leaves, avoiding the tougher stems for a more delicate texture.
7. Sprinkle the chopped herbs over the tomato-cucumber mixture, distributing them evenly across the surface.
8. Drizzle 3 tablespoons of extra-virgin olive oil over the salad in a circular motion to coat all ingredients uniformly.
9. Squeeze 2 tablespoons of fresh lemon juice directly over the salad, catching any seeds with your free hand.
10. Season with ½ teaspoon fine sea salt and ¼ teaspoon freshly cracked black pepper, tossing gently with salad servers to combine.
11. Let the salad rest at room temperature for 15 minutes to allow the flavors to meld and the vegetables to release their natural juices.

Yielding a symphony of crisp textures and vibrant flavors, this salad’s juicy tomatoes provide a sweet counterpoint to the cool cucumbers, while the herbaceous notes of mint and parsley create refreshing complexity. Serve it alongside grilled lamb chops for a traditional Lebanese spread, or spoon it over toasted pita chips for an innovative appetizer presentation that highlights its bright, acidic dressing.

Pomegranate Molasses Lentil Salad

Offering a symphony of textures and flavors, this pomegranate molasses lentil salad transforms humble ingredients into an extraordinary culinary experience. The deep, tangy sweetness of the molasses perfectly complements the earthy lentils, while toasted walnuts and fresh herbs add layers of complexity that will delight the palate.

Ingredients

• 1 cup French green lentils, rinsed and picked over
• 3 tablespoons extra virgin olive oil, divided
• 1 small red onion, finely diced
• 2 tablespoons pomegranate molasses
• 1 tablespoon freshly squeezed lemon juice
• ½ cup toasted walnut pieces
• ¼ cup fresh mint leaves, chiffonade-cut
• ¼ cup fresh flat-leaf parsley, finely chopped
• 2 ounces crumbled feta cheese
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Place the rinsed lentils in a medium saucepan and cover with 3 cups of cold water.
2. Bring the lentils to a boil over high heat, then reduce to a gentle simmer.
3. Cook the lentils for 20-25 minutes until tender but still holding their shape, testing for doneness at the 20-minute mark.
4. Drain the cooked lentils thoroughly in a fine-mesh strainer and spread them on a baking sheet to cool completely.
5. Heat 1 tablespoon of olive oil in a small skillet over medium heat until shimmering.
6. Sauté the diced red onion for 4-5 minutes until translucent and slightly caramelized.
7. Transfer the cooled lentils to a large mixing bowl and add the sautéed onions.
8. Whisk together the remaining 2 tablespoons of olive oil, pomegranate molasses, and lemon juice in a small bowl until emulsified.
9. Pour the dressing over the lentil mixture and toss gently to coat evenly.
10. Fold in the toasted walnut pieces, mint, parsley, and crumbled feta cheese.
11. Season the salad with sea salt and black pepper, tossing once more to distribute the seasonings.
12. Let the salad rest for 15 minutes at room temperature to allow the flavors to meld.

For optimal texture, serve this salad slightly chilled or at room temperature to appreciate the contrast between the tender lentils and crunchy walnuts. The pomegranate molasses creates a beautiful glaze that coats each ingredient, while the fresh herbs provide bursts of brightness that cut through the richness. Consider serving it alongside grilled lamb chops or as a sophisticated standalone lunch, perhaps topped with additional pomegranate arils for extra visual appeal and textural interest.

Summary

Kitchens everywhere can now celebrate Lebanese vegetarian cuisine with these 20 vibrant recipes! From creamy hummus to hearty mujadara, there’s something for every home cook to love. We hope you try these dishes, leave a comment with your favorite, and share this roundup on Pinterest to spread the joy of Middle Eastern flavors. Happy cooking!