Recipe Type: Vegan
Olla Gitana – Spanish Gypsy Stew
This Spanish Gypsy stew is one of Spain’s most iconic dishes. It’s loaded with flavours and easy to make. It is said that this autumnal and hearty stew originated with the Romany travellers who arrived in Spain in the 1450s, settling mostly in Andalusia, Southern Spain. It was a stew ...
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Hmiss – Roasted Peppers and Tomatoes’ Salad
Hmiss or Felfla is an Algerian salad of roasted peppers and tomatoes and is one of the most popular appetisers during the month of Ramadan. It can be served warm or cold. It’s usually enjoyed with a good bread. In the other parts of North Africa, such as Tunisia or ...
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Muhamarra – Roasted Walnuts and Red Peppers Dip and Spread
Muhamarra is a delicious dip made mainly of roasted walnuts, red peppers & breadcrumbs. It originated in Aleppo and is widely used in both Syrian and Lebanese Mezzehs! It’s also a delicious spread and a nice accompaniment to grilled meat dishes! The name means « reddened » in Arabic and it comes ...
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Hummus Musabaha – Warm & Chunky Chickpeas in Tahini Sauce
The main ingredients of this Lebanese and Levantine dish are the same as the regular smooth hummus but different in : 1) texture: one part of the cooked chickpeas are crushed into chunky pieces and the other part left whole. 2) presentation: the chickpeas are “swimming” (Arabic name of this ...
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Mdardara – Lebanese Rice with Lentils and Caramelised Onions
I have already posted the recipe of Mjadara which ingredients are the same but not the proportions. Mjadara is made mainly with lentils and only a tiny bit of rice to make the dish creamy whereas this recipe, Mdardara, is a pilaf of cooked rice and cooked lentils topped with ...
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Ladies’ Fingers or Okra in Tomato Sauce – Bemieh Bil Zeit
This vegetable is also known as Gombo in West Africa. It has many health benefits such as vitamins A and C and is also a good source of magnesium. It’s a common ingredient in some creole and Cajun dishes. It’s not liked by everyone because of the “slime” that generates ...
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Pilaf of Bulgur and Vegetables (Bulgur Abour)
The Armenian name of this dish is Bulgur Abour. Bulgur is wheat which is boiled then dried and cracked. Therefore, when soaked, the bulgur does not need to be cooked to be soft. One cup of dry bulgur makes about 2 cups of soaked or cooked bulgur. For this pilaf ...
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Spinach with Fried Garlic and Caramelised Onions
We already know that spinach is packed with vitamins and minerals which are essential To a healthy diet. It is a versatile vegetable as it can be eaten raw or cooked and is available fresh or frozen. The recipe herein is Inspired from a Lebanese recipe which includes green chicory ...
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Lentils, Swiss Chard and Lemon Soup – Adass Bi Hamod
This Lebanese vegetarian/vegan soup is a meal on its own! You can eat it in winter, served warm, or in summer, served at room temperature or cold. It’s also a favourite dish during lent. It’s usually served with Lebanese flat bread and a side platter of spring onions, radishes, rocket, ...
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Butternut or Pumpkin Kebbeh (Butternut or Pumpkin Purée with Bulgur wheat)
This is a vegan and vegetarian recipe par excellence! It’s delicious and nutritious! There are many other varieties of kebbeh in Lebanon. I have already posted another vegan/vegetarian kebbeh on my website, the potato kebbeh. And I have also posted the meat kebbeh, for meat eaters. This butternut/pumpkin kebbeh can ...
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