Salata Halabiyyeh (Aleppo Tomato Salad) Middle Eastern recipes

Classic Middle Eastern Recipes to modern twists, savor the taste of both authentic Middle Eastern and Middle Eastern-inspired creations. Whether you’re a seasoned cook or trying Middle Eastern cuisine for the first time, these recipes offer a fantastic way to enjoy ultimate comfort food.

middle eastern recipes

Tomato Mahshi (Middle Eastern Stuffed Vegetables)

(By Waseem Hijazi)

Tomato Mahshi (Middle Eastern Stuffed Vegetables)

Discover the love poured into the classic Middle Eastern dish of Mahshi in this vegan rendition, where the meat-free filling combines with middle eastern flavors. Enjoy stuffed vegetables with a homemade tomato sauce, savoring the essence of plant-based Arab cuisine that permeates the whole dish. Click here to get the recipe.

Muhammara (Syrian Roasted Red Pepper Dip)

(By Waseem Hijazi)

Muhammara | Syrian Roasted Red Pepper Dip

Explore the wonderful world of Middle Eastern recipes with the delightful Muhammara, a naturally vegan Syrian roasted red pepper dip. This classic dish features the rich and delicious flavors of red peppers, complemented by creamy tahini. Made with pantry ingredients, this bold and vibrant appetizer is perfect for summer barbecues and breakfast Mezze. Click here to get the recipe.

Salata Halabiyyeh (Aleppo Tomato Salad)

(By Waseem Hijazi)

Salata Halabiyyeh (Aleppo Tomato Salad) Middle Eastern recipes

Introducing Salata Halabiyyeh, a delightful Middle Eastern food creation featuring chopped tomatoes as its main ingredients. This easy weeknight dinner addition is a flavorful tomato salad from the city of Aleppo. Prepared with olive oil and lemon juice, this simple vegan side dish is served alongside crispy chickpeas, offering a perfect balance of Middle Eastern flavors for a quick and satisfying meal. Click here to get the recipe.

Vegan Kibbeh (Lebanese Stuffed “Meatballs”)

(By Waseem Hijazi)

Vegan Kibbeh

Explore a delightful vegan twist on a classic Middle Eastern recipe with Vegan Kibbeh, a traditional Middle Eastern dish that replaces the usual ground meat with a unique blend of flavors. These Lebanese stuffed meatballs, featuring the rich taste of pine nuts, are a perfect addition to your plant-based lunch Mezze, providing a wholesome and satisfying culinary experience. Click here to get the recipe.

Vegan Tahini Date Cake

(By Wazeem Hijazi)

A piece of Tahini Date Cake on a plate with a fork next to a cup of coffee

Indulge in this luscious Vegan Tahini Date Cake, a delightful Arab-inspired treat with the rich flavors of tahini and sweet dates, perfect to pair with your afternoon coffee or tea. Explore the fusion of sweet treats and Middle Eastern recipes in every bite. Click here to get the recipe.

Burghul Bil Kousa (Zucchini Bulgur Pilaf)

(Wazeem Hijazi)

Burghul bil Kousa - Zucchini Bulgur Pilaf - Portrait View

Enjoy the rich flavors of this quick 30-minute Burghul bil Kousa, a zucchini bulgur pilaf, an 8-ingredient recipe for a nutty and satisfying one-pot rice dish, main course. Explore the delicious fusion of bulgur wheat in one of our favorite recipes. Click here to get the recipe.

Vegan Chicken Couscous Stew (Moghrabieh)

(Waseem Hijazi)

Vegan Chicken Couscous Stew

Stay warm and cozy with this vegan twist on Lebanese Moghrabieh, a hearty couscous stew, featuring main dishes made with fresh ingredients. Oyster mushrooms replace chicken for a rich, satisfying texture in this chickpea stew, while caramelized shallots and aromatic spices create a flavorful broth. It’s quick to prepare, perfect for meal prep, and a comforting dish to welcome the cold season. Explore your favorite Middle Eastern recipes with this delightful vegan rendition of a classic chicken soup. Click here to get the recipe.

Yalanji (Vegan Middle Eastern Stuffed Vegetables) – 2 Ways

(By Waseem Hijazi)

Yalanji | Vegan Middle Eastern Stuffed Vegetables | 2 Ways

Discover delicious vegan Middle Eastern recipes with this appetizing Yalanji dish. Indulge in the flavors of stuffed vegetables, including zucchini and cabbage, filled with a zesty vegetable rice mixture. Learn two different ways to make this traditional Middle Eastern recipe and savor its unique textures and taste. Click here to get the recipe.

Manakeesh (Arabic Flatbread) – 3 Ways

(Waseem Hijazi)

Manakeesh (Arabic Flatbread) - 3 Ways

Discover the art of Manakeesh with three tempting variations, ideal for large gatherings. This Middle Eastern menu offers a delightful twist on simple flatbread, showcasing an array of toppings. From the classic za’atar and olive oil spread to herby cheesy variations, and savory meat or vegetable fillings – there’s something for everyone. Click here to get the recipe.

Vegan Ghraybeh (Arabic Shortbread Cookies)

(By Waseem Hijazi)

Ghraybeh | Arabic Shortbread Cookies

Learn how to make vegan Arabic shortbread cookies, Ghraybeh, topped with pistachios and flavored with rosewater, perfect for celebrating Eid Al Fitr or any occasion with these delicious middle eastern recipes. Click here to get the recipe.

Fatayer Sabanekh (Vegan Spinach Pies)

(By Waseem Hijazi)

spinach pies fried and cut open to reveal the spinach filling - different angle

Stuffed with a tangy and aromatic spinach and onion filling, these soft and pillowy breakfast pies are a popular Middle Eastern food that can be enjoyed by everyone. Explore delightful Middle Eastern recipes with these savory treats. Click here to get the recipe.

Shorbet Adas (Vegan Lentil Soup)

(By Waseem Hijazi)

Shorbet Adas (Vegan Lentil Soup) with vegan meat balls in a bowl

Looking for a simple and easy-to-make lentil soup that’s perfect for Ramadan on a cold night? Try this Shorbet Adas recipe! Packed with protein and aromatic flavors inspired by Middle Eastern recipes, this vegan soup is topped with crispy pita and optional homemade meatless meatballs. Click here to get the recipe.

Kebab Skewers With Salatet Zabadi

(By Noha Elbadry-Cloud)

vegan Kebab Skewers

Middle Eastern Fusion Kebabs: A creative twist on Egyptian tradition, these succulent, smoky kebabs are a blend of lentils, chickpeas, and vital wheat gluten. Simmered to perfection, they’re marinated in a tantalizing mix of flavors and roasted until crispy. Serve alongside a refreshing salatet zabadi (yogurt dip) for a delightful culinary journey. Click here to get the recipe.

Freekeh Medjool Date Vegan Salad

(By Noha Elbadry-Cloud)

vegan salad

Roasted cauliflower and perfectly cooked freekeh combine with peppery arugula, all dressed in a zesty chia seed–preserved lemon dressing. Topped with a sweet and savory date and sun-dried tomato salsa, and garnished with pine nuts, this salad is a harmonious blend of textures and tastes that’s anything but boring. Click here to get the recipe.

Baby Potato And Jackfruit Tagine

(By Noha Elbadry-Cloud)

Baby Potato and Jackfruit Tagine

Experience the fusion of hearty and zesty flavors in this vegetable-forward twist on the classic Moroccan chicken tagine. Featuring jackfruit for meatiness and baby potatoes for creaminess, this dish is enriched with warm spices, preserved lemons, olives, and a touch of dried apricots for sweetness. Click here to get the recipe.

Harissa Roasted Cauliflower Over Vegan Feta & Yogurt Cream

(By Seiran Sinjari)

Lemon Steamed & Harissa Roasted Cauliflower served over Vegan Feta-Yogurt Cream with Agave & Mint

Elevate cauliflower’s natural beauty with this recipe that enhances its flavors and textures. After a quick lemony steam, the cauliflower is roasted to perfection with a spicy Harissa marinade, then served over a creamy vegan feta and yogurt blend, sweetened with agave syrup, and garnished with dried mint and toasted pine nuts. Click here to get the recipe.

Vegan Stuffed Cabbage Rolls (‘Apraxê Kelema) With Garlic Butter

(By Seiran Sinjari)

Vegan Stuffed Cabbage Rolls (‘Apraxê Kelema) with Garlic Butter

In this article, Seiran shows us that cabbage is an amazing ingredient for your Middle Eastern recipes. She shares a vegan version of Kurdish cabbage rolls with a final touch that makes them irresistible. Click here to get the recipe.

Vegan Kurdish Aprax / Dolma (Stuffed Vegetables With Herbed Aromatic Rice)

(By Seiran Sinjari)

Vegan Kurdish Aprax / Dolma – Stuffed Vegetables with Herbed Aromatic Rice

Aprax, or Dolma, as they’re more widely known are stuffed vegetables slowly simmered and they fill the house with an irresistible scent of fresh herbs, aromatics, and tangy lemons. They are made across all of Kurdistan and many other parts of the Middle East and the Mediterranean area. Click here to get the recipe.

Vegan Persian Khoresh Gheymeh

(By Mani Latifi)

Vegan Persian Khoresh Gheymeh

If you ever find yourself flipping through a Persian cookbook, you may notice the word khoresh appears a lot. Khoresh actually means “stew” in Farsi—the national language of Iran. Click here to get the recipe.

Vegan Yalanji (Stuffed Grape Leaves)

(By Waseem Hijazi)

Vegan Yalanji (Stuffed Grape Leaves)

Yalanji is a popular cold appetizer, wildly made across the Middle East. It’s also known as: dolma, tolma, yebraa, waraa inab bil zeit, waraa dawali bil zeit, amongst many other names. In Arabic, Bil zeit means “in oil”, referring to the savory oily filling that’s wrapped in grape leaves. Click here to get the recipe.

Vegan Makloubeh (Palestinian Flipped Rice)

(By Waseem Hijazi)

Vegan Makloubeh

Makloubeh means “Flipped”. It is a Palestinian national favorite. A common dish for everyday meals, and a celebratory plate for family food gatherings, Ramadan, and many other special occasions. Click here to get the recipe.

Cauliflower Corn Soup With Za’atar Chili Crisp

(By Seiran Sinjari)

Cauliflower Corn Soup with Za’atar Chili Crisp

This creamy soup is made with roasted cauliflower, sweet corn, and topped with za’atar chili crisp oil for a unique flavor that pairs so well with the mild flavors of the soup. It’s sure to be a hit at your next dinner party or as an easy weeknight meal. Click here to get the recipe.

Middle Eastern Style Stuffed Zucchini In Potato & Eggplant Stew

(By Seiran Sinjari)

Stuffed Zucchini

Seiran shows us how to bring out the best in this delicious vegetable by pairing the stuffed zucchini with Middle Eastern spices and cooking it in a potato and eggplant stew. She then serves it with a refreshing yogurt sauce and aromatic garlic butter. Click here to get the recipe.

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