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Recipe Type: Vegetarian

Spinach Fatayer (Lebanese Turnovers)

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Fatayers in Lebanon and in the Levant are savoury turnovers or little pies filled with a variety of ingredients such as spinach, other greens, cheese, meat…They are staples of the Lebanese cuisine. The spinach Fatayer which has the form of a triangle is the most popular one and also part ...

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Vegan Stuffed Swiss Chard & Wine Leaves (Or Cabbage Leaves)

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This is a very nice vegan/vegetarian dish, perfect as a starter or a main dish. Usually this version is part of the Lebanese mezze and is eaten at room temperature. If you are using Swiss chard: wash the leaves, remove their stalks then blanch them by plunging them into a ...

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Watermelon and Feta Salad

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We are never sure the watermelon we just bought is going to be really sweet. We may have some hints but nothing is sure. I don’t like to throw good food! Therefore, I decided to make a salad with the watermelon that would be red but not sweet enough. I ...

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Creamy Baked Vegetables

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This recipe is ideal to make you and your family eat 5 vegetables in one go, with a nice creamy sauce, all oven baked. I saw the initial recipe in a magazine and it looked appetising enough to try it. But I did not have all the ingredients (because of ...

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Vietnamese & Vegan Rice Vermicelli Salad

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This salad is delightful, fresh and healthy! It can be a simple meal on it’s own or an accompaniment to another dish. The Vietnamese use fish sauce but for this vegan version we will use soy sauce instead. NB: you can replace some of the vegetables and use others, to ...

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Cooked Spinach with Tarator (Tahini Sauce)

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I had this idea recently to mix Spinach with Tarator sauce to make my husband eat it without grudging, and change from the classic “spinach & cream” and other recipes. I am glad to tell you that he really liked it! He said that it tasted like Mutabbal (baba Ghanouj)! ...

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Mozzarella Starters

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We all know the Italian Caprese salad which is made with mozzarella and fresh tomatoes. For a change, I tried other ways of presenting mozzarella. One is with raw courgette noodles and the second is with sun dried tomatoes. These easy to prepare starters are really appreciated by my family ...

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Fried Cavolo Nero (Tuscan Kale)

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Cavolo Nero (black kale) is a nice Italian variety of kale, used in Italian cuisine especially that of Tuscany. It is part of the brassica family, such as cabbage, Brussel sprouts, broccoli… Being packed with so many nutrients: lutein, vitamins, minerals, fibre… cavolo Nero or any other kale, should be ...

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Itch – Armenian Bulgur Salad aka Armenian Tabbouleh

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Armenian cuisine is connected to the geographical dispersion of its people. On their exodus, the Armenian diaspora picked new ingredients, new flavours and added them to their original homeland cooking. Thousands of Armenians arrived to Lebanon, when the Ottoman Empire started the massacre of their people, between 1915 and 1917. ...

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Green or White Cabbage Salad

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This Lebanese salad is refreshing, tangy, garlicky, nutritious and simple to make. The leaves are finely shredded then tossed with olive oil, mashed garlic and lemon juice. Sometimes I like to add to it some more nutrients such as cooked beetroot, tomatoes, peppers or herbs (basil, mint or parsley).

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