The Middle Eastern Vegetarian Cookbook


A collection of vegetarian dishes influenced by Middle Eastern flavors from Salma Hage, author of the bestselling classic, The Lebanese Kitchen, also published by Phaidon.

A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage’s new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining.

Traditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options.

Drawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts. Salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.

Salma Hage, a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, has over 50 years experience of family cooking. She learnt to cook from her mother, mother-in-law and sisters-in-law, and, having helped bring up her nine brothers and two sisters, would often cook for the whole family. She has also spent many years working as a cook and currently shares her time between London and Lebanon.

A vegetarian take on the exciting flavours of the Middle East” —The Sunday Times

“A viable contender for the fun-yet-sensible, go-to encyclopedia for anytime you want to get your mezze on. It’s comprehensive enough to feel like the only cookbook you should own, but it’s bright, glossy, open and quite easy to browse.” —The Age

“Utterly delicious aromatic salads” —Veggie

“puts Middle Eastern vegetarian fare on the map” —The National

-Blood orange juice with pomegranate molasses and rosewater
-Tahini, cardamom and date shake
-Ginger and mint lemonade
-Lebanese iced tea with pine nuts and mint
-Flavoured coffees
-Spiced date flapjacks
-Vegan courgette Ijjeh (Lebanese omelette)
-Mashlouka (breakfast eggs with tomato)
-Sesame seed bars (version of semesmeyi)
-Buckwheat pancakes with plum and star anise compote
-Rosewater pancakes with ground pistachio (ataif)
-Cardamom oats with fresh pomegranates
-Za’atar, lebneh breakfast pastries
-Tofu scrambled eggs with toasted pitta
Dips and Mezze
-White and black bean hummous
-Baba ganoush
-Vegetarian koftas
-Classic falafel
-Chickpea and broad bean falafel
-Sesame crusted parsley falafel
-Courgette kibbeh
-Quinoa and sweet potato kibbeh
-Chickpea kibbeh
-Spinach and feta pasties
-Za’atar spiced cashews
-Aubergine and pomegranate salad with toasted pine nuts
-Beetroot Carpaccio with lebneh and mint
-Carrots with coriander and sesame seeds
-Fennel, celeriac slaw with sumac
-Garlic beans and lemon salad
-Cucumber salad with mint and basil
-Spicy sweet potatoes with walnuts and quinoa
-Roasted butternut squash with tahini sauce
-Seven spice roasted cauliflower
-Okra with pearl barley and tomato
-Baby spinach and lemon salad
-Jidi (grandfather) potatoes
-Root vegetable soup
-Asparagus and feta quiche
-Aubergine and okra Stew
-Aubergine boats
-Courgette pasties
-Fried runner beans, broccoli & tomatoes
-Mushroom soup
-Lebanese Ratatouille with aubergine (Msa’aa)
-Roast sweet potato, rice and spring onions
-Stuffed baby aubergines
-Stuffed cabbage leaves with lentils and rice
-Stuffed mushrooms with lebneh and za’atar crumb
-Quinoa stuffed peppers
-Stuffed vine leaves with lentils and rice
Pulses and Grains
-Green lentil and spinach stew
– Bean and lentil soup
-Lentil and mushroom burgers
-Mung beans and green beans with pumpkin seeds
-Rishta (lentil and dough)
-Spicy fried chickpeas
-Tomato and beans
-Lentil meatballs with tomato sauce
-Broad beans and rice
-Chickpea and rice M’juderah
-Lentil and bulgur wheat M’juderah
-Giant Couscous and chickpea salad
-Quinoa, kale and garlic
-Quinoa taboulleh
-Red quinoa with cabbage, lemon and sumac
Desserts and Sweets
-Spiced fruit and date crumble
-Biscuit cream cake with ginger wine
-Traditional Baklava
-Pistachio walnut halva
-Aniseed and sesame cookies
-Apple and pear cake with pecans
-Apple pie with orange blossom
-Baklava rolo
-Banana walnut cake
-Carab molasses and star anise cake
-Cinnamon and raisin biscuits
-Ma’mool cookies (with gluten free option)
-Malasses cookies
-Orange, plum and almond cake
-Almond semolina cake
-Almond pistachio biscuits
Double Page Spreads to include
-Pastries (sweet, savoury, wholemeal, vegan, gluten-free)
-Breads (sesame ka’ark, almond bread, Arab round breads)
-Traditional cheeses and yoghurts (lebneh, labneh, shankleesh)
-Spice blends (za’atar, seven spice etc)
-Jams (Plum and star anise compote, Quince jam, Fig Marmalade)
-Pickles and sauces (tbc)
-Hummus (traditional, cashew, almond, butternut)