Hungry for a taste of the Mediterranean without leaving your kitchen? Dive into the vibrant flavors of Lebanon with our roundup of 16 delicious vegetarian recipes that promise to spice up your meal routine. From creamy hummus to hearty stuffed grape leaves, these dishes are not only mouthwatering but also perfect for sharing with friends and family. Keep reading to discover your next favorite meal!
Fattoush Salad
Brighten up your meal with this refreshing Fattoush Salad, a Middle Eastern favorite that’s perfect for those hot summer days. You’ll love the crunch of fresh veggies mixed with crispy pita chips, all tossed in a zesty dressing.
Ingredients
- For the salad:
- 2 cups chopped romaine lettuce
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced radishes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 pita breads, toasted and broken into pieces
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp sumac
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F. Cut the pita bread into small pieces and toast in the oven for 10 minutes, or until crispy. Tip: Keep an eye on them to prevent burning.
- In a large bowl, combine the romaine lettuce, cucumber, cherry tomatoes, radishes, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper to make the dressing. Tip: Adjust the lemon juice to your liking for more tang.
- Add the toasted pita pieces to the salad just before serving to maintain their crunch. Tip: For extra flavor, sprinkle a little more sumac on top.
- Toss the salad with the dressing until everything is evenly coated.
Enjoy the vibrant mix of textures and flavors in every bite. This salad pairs wonderfully with grilled meats or can stand alone as a light, satisfying meal.
Hummus
Ready to whip up something delicious and healthy? Hummus is your go-to for a quick, flavorful dip or spread that’s packed with protein and fiber.
Ingredients
- For the hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp cumin
- 2-3 tbsp water
Instructions
- In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, minced garlic, salt, and cumin.
- Process the mixture on high for 1 minute, then scrape down the sides of the bowl with a spatula.
- With the processor running, slowly add 2 tbsp of water through the feed tube. Process for another 1-2 minutes until smooth. Tip: If the hummus is too thick, add another tbsp of water until you reach your desired consistency.
- Taste and adjust the seasoning, adding more salt or lemon juice if needed. Tip: For a smoother hummus, peel the chickpeas before processing.
- Transfer the hummus to a serving bowl and drizzle with a little olive oil. Tip: Let the hummus sit for 30 minutes before serving to allow the flavors to meld together.
With its creamy texture and rich, nutty flavor, this hummus is perfect as a dip with pita bread or veggies. Try spreading it on toast for a quick and tasty breakfast.
Baba Ganoush
Kick back and get ready to whip up some seriously smooth Baba Ganoush. It’s the perfect smoky, creamy dip for those lazy summer evenings or when you’re just craving something a bit different.
Ingredients
- For the eggplant:
- 2 medium eggplants
- 2 tbsp olive oil
- For the tahini mixture:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- For finishing:
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and brush the cut sides with 2 tbsp olive oil.
- Place the eggplants cut side down on a baking sheet and roast for 35-40 minutes, until the skin is wrinkled and the flesh is soft.
- Let the eggplants cool for 10 minutes, then scoop out the flesh into a bowl, discarding the skin.
- Add the tahini, lemon juice, and minced garlic to the eggplant. Mash everything together until smooth.
- Drizzle with 1 tbsp olive oil and sprinkle with smoked paprika and salt to taste.
- Serve with pita bread or fresh veggies for dipping.
Creamy with a hint of smoke, this Baba Ganoush is a dreamy dip that’s as versatile as it is delicious. Try it as a sandwich spread or dolloped on grilled meats for an extra flavor kick.
Tabbouleh
Did you know tabbouleh is the perfect summer salad? It’s fresh, herby, and packed with flavors that’ll make you feel like you’re dining al fresco in the Mediterranean.
Ingredients
- For the salad:
- 1 cup fine bulgur wheat
- 2 cups boiling water
- 2 large tomatoes, finely diced
- 1 cucumber, finely diced
- 1/2 cup finely chopped parsley
- 1/4 cup finely chopped mint
- 4 green onions, thinly sliced
- For the dressing:
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the bulgur in a large bowl and pour the boiling water over it. Cover and let it sit for 30 minutes until the bulgur is tender and has absorbed all the water.
- Fluff the bulgur with a fork to separate the grains. Tip: If the bulgur seems too wet, spread it on a baking sheet to dry for a few minutes.
- Add the tomatoes, cucumber, parsley, mint, and green onions to the bulgur. Gently toss to combine.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well blended. Tip: For a smoother dressing, you can blend these ingredients in a blender for a few seconds.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
With its crisp vegetables and fluffy bulgur, this tabbouleh is a texture lover’s dream. Serve it alongside grilled meats or scoop it up with some warm pita bread for a truly satisfying meal.
Falafel
Perfect for when you’re craving something crispy yet healthy, falafel is a Middle Eastern gem that’s surprisingly easy to whip up at home. You’ll love how these little fried balls pack a punch of flavor and texture.
Ingredients
- For the falafel mixture:
- 2 cups dried chickpeas, soaked overnight
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking soda
- 2 tbsp all-purpose flour
- For frying:
- Vegetable oil, enough for deep frying
Instructions
- Drain the soaked chickpeas and pat them dry with a paper towel.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cumin, coriander, salt, and pepper. Pulse until the mixture is finely ground but not pureed.
- Transfer the mixture to a bowl, stir in the baking soda and flour, then cover and refrigerate for at least 1 hour to firm up.
- Heat the vegetable oil in a deep fryer or large pot to 350°F.
- Shape the chilled mixture into small balls, about 1.5 inches in diameter.
- Fry the falafel in batches, avoiding overcrowding, for about 3-4 minutes or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Makes about 20-24 falafel balls. These falafel are crispy on the outside, tender on the inside, and bursting with herby flavors. Try serving them in a pita with tahini sauce and fresh veggies for a classic touch.
Lebanese Lentil Soup
Zesty and comforting, Lebanese Lentil Soup is your go-to for a hearty meal that’s both nutritious and easy to whip up. You’ll love how the spices meld together, creating a depth of flavor that’s hard to resist.
Ingredients
- For the soup base:
- 1 cup brown lentils, rinsed
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 6 cups water
- For seasoning:
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Salt to taste
- For garnish:
- 1 lemon, cut into wedges
- Fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning.
- Stir in the rinsed lentils, water, cumin, coriander, and salt. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for 25 minutes, or until the lentils are tender.
- Once the lentils are cooked, use an immersion blender to partially puree the soup for a creamy texture with some whole lentils remaining. Tip: If you don’t have an immersion blender, you can blend half the soup in a regular blender and then mix it back in.
- Adjust the seasoning with more salt if needed. Tip: Taste as you go to ensure the flavors are balanced.
- Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice. Tip: The lemon adds a bright contrast to the earthy lentils.
Velvety with a hint of spice, this soup is a comforting bowl of goodness. Serve it with a side of warm pita bread for dipping, or top with a dollop of yogurt for extra creaminess.
Stuffed Grape Leaves
Now, let’s dive into making some delicious stuffed grape leaves, a dish that’s as fun to prepare as it is to eat. You’ll love the mix of flavors and textures in every bite.
Ingredients
- For the filling:
- 1 cup uncooked white rice
- 1 lb ground lamb
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 1 tsp salt
- 1/2 tsp black pepper
- For the grape leaves:
- 1 jar (16 oz) grape leaves, drained and rinsed
- 2 cups chicken broth
- 2 tbsp olive oil
Instructions
- In a large bowl, mix the rice, ground lamb, onion, dill, mint, salt, and pepper until well combined.
- Lay a grape leaf flat on a work surface, shiny side down. Place a tablespoon of the filling near the stem end.
- Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.
- Arrange the stuffed leaves seam side down in a large pot. Pour the chicken broth and olive oil over the leaves.
- Cover the pot and simmer on low heat for 45 minutes, or until the rice is fully cooked.
- Let the stuffed grape leaves cool in the pot for 10 minutes before serving.
Enjoy these stuffed grape leaves warm or at room temperature. The tender leaves and savory filling make them perfect for sharing at gatherings or enjoying as a hearty snack.
Spinach Fatayer
Spinach Fatayer is a delightful Middle Eastern pastry that’s perfect for any occasion. You’ll love how the flaky dough wraps around the savory spinach filling, creating a bite-sized treat that’s both nutritious and delicious.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp active dry yeast
- For the filling:
- 4 cups fresh spinach, finely chopped
- 1 medium onion, finely diced
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1 tsp sumac
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for 5 minutes until frothy.
- In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, kneading until a smooth dough forms. Cover and let it rise in a warm place for 1 hour.
- While the dough rises, heat olive oil in a pan over medium heat. Sauté the onion until translucent, about 5 minutes.
- Add the spinach, lemon juice, sumac, salt, and pepper to the pan. Cook for another 5 minutes, then remove from heat and let it cool.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide the dough into small balls, about the size of a golf ball. Roll each ball into a thin circle.
- Place a spoonful of the spinach filling in the center of each dough circle. Fold the edges to form a triangle, pinching the corners to seal.
- Arrange the fatayer on the baking sheet and bake for 20-25 minutes, or until golden brown.
- Tip: For extra flakiness, brush the dough with a little olive oil before baking.
- Tip: If the dough is sticky, dust your hands and work surface with a bit of flour.
- Tip: Let the fatayer cool for a few minutes before serving to avoid burning your mouth.
Zesty and vibrant, these Spinach Fatayer are best enjoyed warm, with the tangy sumac and lemon juice cutting through the richness of the dough. Try serving them with a side of yogurt for dipping, or pack them for a picnic—they’re just as good at room temperature.
Lebanese Rice with Vermicelli
Vermicelli adds a delightful crunch to this Lebanese rice dish, turning a simple side into something special. You’ll love how easy it is to make, with flavors that remind you of home.
Ingredients
- For the rice:
- 1 cup long-grain white rice
- 2 cups water
- 1/2 tsp salt
- For the vermicelli:
- 1/2 cup vermicelli noodles, broken into small pieces
- 2 tbsp unsalted butter
Instructions
- Rinse the rice under cold water until the water runs clear, then drain well. This removes excess starch and prevents clumping.
- In a medium saucepan, melt the butter over medium heat. Add the vermicelli pieces and toast, stirring constantly, until golden brown, about 2-3 minutes. Watch closely to avoid burning.
- Add the rinsed rice to the saucepan with the toasted vermicelli. Stir to combine and coat the rice with butter.
- Pour in the water and add the salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the water is absorbed and the rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
- Fluff the rice with a fork before serving to separate the grains and mix in the vermicelli evenly.
Light and fluffy with a nutty crunch from the vermicelli, this dish pairs beautifully with grilled meats or a crisp salad. Try topping it with toasted almonds for an extra layer of texture.
Mjaddara
Wondering what to make for a comforting, budget-friendly meal tonight? Mjaddara, a humble yet flavorful dish of lentils and rice topped with crispy onions, might just be your answer.
Ingredients
- For the lentils and rice:
- 1 cup brown lentils
- 1 cup long-grain white rice
- 4 cups water
- 1 tsp salt
- For the crispy onions:
- 2 large onions, thinly sliced
- 1/4 cup olive oil
- 1/2 tsp salt
Instructions
- Rinse the lentils under cold water until the water runs clear.
- In a large pot, combine the lentils and 4 cups of water. Bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 15 minutes. Tip: Skim off any foam that forms on top for a clearer broth.
- Add the rice and 1 tsp salt to the pot. Stir once, then cover and simmer for another 20 minutes. Tip: Resist the urge to stir again to prevent the rice from becoming mushy.
- While the lentils and rice cook, heat the olive oil in a skillet over medium heat. Add the sliced onions and 1/2 tsp salt.
- Cook the onions, stirring occasionally, until they are deep golden brown and crispy, about 15 minutes. Tip: Keep an eye on them to prevent burning.
- Once the lentils and rice are tender and the water is absorbed, remove from heat. Let it sit covered for 5 minutes.
- Fluff the Mjaddara with a fork, then top with the crispy onions before serving.
Nothing beats the creamy texture of the lentils and rice paired with the crunch of those golden onions. Try serving it with a side of yogurt or a crisp salad for a complete meal.
Kibbeh Batata
Just imagine biting into a crispy, golden exterior to find a warmly spiced, tender filling—that’s Kibbeh Batata for you. It’s a comforting Middle Eastern dish that’s perfect for sharing or savoring all to yourself.
Ingredients
- For the filling:
- 2 large potatoes, peeled and diced
- 1 lb ground beef
- 1 medium onion, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
- 2 tbsp olive oil
- For the crust:
- 2 cups fine bulgur wheat
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup water
- Oil for frying
Instructions
- Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and mash them well.
- In a skillet, heat olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 10 minutes.
- Stir in the cumin, coriander, salt, and pepper. Mix well, then combine with the mashed potatoes. Let the filling cool.
- For the crust, soak the bulgur wheat in water for 10 minutes. Drain any excess water.
- In a large bowl, mix the bulgur with flour, salt, and pepper. Gradually add water until the mixture holds together.
- Take a small portion of the crust mixture, flatten it in your hand, and place a spoonful of filling in the center. Shape into a ball or oval, sealing the filling inside.
- Heat oil in a deep fryer or skillet to 350°F. Fry the kibbeh in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Tip: Keep your hands wet when shaping the kibbeh to prevent sticking.
- Tip: Don’t overcrowd the fryer to ensure even cooking.
- Tip: Let the filling cool completely to make shaping easier.
Absolutely delightful, these Kibbeh Batata are crispy on the outside with a soft, flavorful center. Serve them with a side of tahini sauce or a fresh salad for a complete meal.
Warak Enab
Oh, you’re in for a treat with Warak Enab, a delicious Middle Eastern dish that’s all about tender grape leaves stuffed with a flavorful mix. It’s like a little parcel of joy that’s perfect for sharing or savoring all to yourself.
Ingredients
- For the stuffing:
- 1 cup uncooked white rice
- 1 lb ground lamb
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp allspice
- For the cooking:
- 1 jar grape leaves (about 60 leaves), drained and rinsed
- 4 cups water
- 2 tbsp olive oil
- 1 lemon, sliced
Instructions
- In a large bowl, mix the rice, ground lamb, mint, parsley, salt, pepper, and allspice until well combined.
- Lay a grape leaf flat on a clean surface, shiny side down. Place a teaspoon of the stuffing near the stem end.
- Fold the sides of the leaf over the stuffing, then roll tightly from the stem end to the tip. Repeat with remaining leaves and stuffing.
- In a large pot, arrange the rolled grape leaves seam side down. Layer them tightly to prevent unrolling during cooking.
- Pour water and olive oil over the grape leaves. Place lemon slices on top.
- Cover the pot and simmer on low heat for 45 minutes, or until the rice is fully cooked.
- Let the Warak Enab cool slightly before serving. This helps the flavors meld together beautifully.
Craving something with a bit of zest and heartiness? These stuffed grape leaves offer a delightful texture contrast between the tender leaves and the savory filling. Serve them with a dollop of yogurt or a squeeze of fresh lemon for an extra tangy kick.
Lebanese Green Beans with Olive Oil
Did you know that Lebanese Green Beans with Olive Oil is a dish that’s as simple as it is delicious? You’ll love how these tender beans soak up all the flavors of garlic and olive oil, making for a side that’s anything but boring.
Ingredients
- For the beans:
- 1 pound fresh green beans, trimmed
- 1/4 cup olive oil
- For the seasoning:
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the green beans to the skillet, stirring to coat them in the oil. Cook for 5 minutes, stirring occasionally.
- While the beans cook, mix together the garlic, salt, black pepper, and cumin in a small bowl.
- Add the seasoning mix to the skillet with the green beans, stirring well to ensure even distribution.
- Reduce the heat to low, cover the skillet, and let the beans simmer for 15 minutes, or until they’re tender but still have a bit of crunch.
- Remove the lid and increase the heat to medium-high. Cook for an additional 2-3 minutes to let any excess liquid evaporate, leaving the beans perfectly glazed.
Just imagine serving these garlicky, olive oil-infused green beans alongside a piece of crusty bread to soak up all the deliciousness. The beans should be tender with a slight bite, and the cumin adds a warm depth that makes this dish stand out.
Roasted Eggplant with Tahini
Now, if you’re looking for a dish that’s both comforting and a bit fancy without the fuss, roasted eggplant with tahini is your go-to. It’s creamy, nutty, and has that smoky depth we all love.
Ingredients
- For the eggplant:
- 2 medium eggplants
- 2 tbsp olive oil
- 1/2 tsp salt
- For the tahini sauce:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 2 tbsp water
- 1/4 tsp salt
Instructions
- Preheat your oven to 400°F (200°C). This ensures your eggplant roasts evenly and gets that perfect tenderness.
- Cut the eggplants in half lengthwise. Score the flesh in a crosshatch pattern without piercing the skin. This helps them cook faster and absorb more flavors.
- Brush the eggplant halves with olive oil and sprinkle with salt. Place them cut-side down on a baking sheet.
- Roast for 35-40 minutes until the flesh is soft and the edges are golden. A fork should slide in easily when they’re done.
- While the eggplant roasts, whisk together tahini, lemon juice, minced garlic, water, and salt in a bowl. If the sauce is too thick, add a bit more water until it’s drizzle-able.
- Once the eggplants are done, let them cool for a few minutes. Then, flip them over and drizzle generously with the tahini sauce.
Creamy tahini paired with smoky eggplant creates a dish that’s rich in flavor yet surprisingly light. Try serving it over a bed of greens or with warm pita for a complete meal.
Lebanese Potato Salad
Back in the day, my grandma used to whip up this Lebanese Potato Salad that was the talk of every family gathering. You’re going to love how simple yet flavorful it is, perfect for those summer BBQs or as a refreshing side.
Ingredients
- For the potatoes:
- 2 lbs potatoes, peeled and cubed
- 1 tbsp salt
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp salt
- 1/2 tsp black pepper
- For the garnish:
- 1/4 cup chopped parsley
- 1/4 cup chopped green onions
Instructions
- Place the cubed potatoes in a large pot and cover with water. Add 1 tbsp salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes, until potatoes are fork-tender.
- Drain the potatoes and let them cool to room temperature. Tip: Spread them out on a tray to cool faster.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, 1 tsp salt, and black pepper to make the dressing.
- Pour the dressing over the cooled potatoes and gently toss to coat. Tip: Use a rubber spatula to avoid breaking the potatoes.
- Add chopped parsley and green onions, then toss again to distribute evenly. Tip: For extra flavor, let the salad sit for 30 minutes before serving.
Great texture with a creamy yet firm bite from the potatoes, and the dressing brings a zesty, garlicky punch. Try serving it alongside grilled meats or as part of a mezze platter for a real treat.
Za’atar Manakish
So, you’re looking to spice up your breakfast or snack game? Za’atar Manakish is your go-to. It’s a Middle Eastern flatbread that’s crispy, herby, and utterly addictive.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp active dry yeast
- 3/4 cup warm water (110°F)
- 2 tbsp olive oil
- For the topping:
- 1/4 cup olive oil
- 1/4 cup za’atar spice mix
Instructions
- In a large bowl, mix flour, sugar, salt, and yeast.
- Add warm water and olive oil to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Punch down the dough and divide it into 4 equal pieces. Roll each piece into a flat circle, about 1/4 inch thick.
- Place the circles on the prepared baking sheet. Mix olive oil and za’atar in a small bowl, then spread evenly over each dough circle.
- Bake for 10-12 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 8 minutes to prevent burning.
- Let cool for a few minutes before serving. Tip: For extra flavor, drizzle with a little more olive oil right before eating.
Kick back and enjoy the crispy, herby goodness of your Za’atar Manakish. Perfect with a side of labneh or a fresh salad for a light meal.
Conclusion
How delightful it is to explore the vibrant flavors of Lebanese vegetarian cuisine through these 16 amazing recipes! Whether you’re a seasoned home cook or just starting out, these dishes promise to bring a taste of the Mediterranean to your table. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share this roundup on Pinterest for others to enjoy!
