The Levantine Vegetarian: Recipes from the Middle East

This glorious celebration of a bold vegetarian cuisine features 140 easy-to-make, bright, uplifting plant-based recipes, including classics such as falafels, hummus, and tabbouleh, as well as unique dishes reflective of region, religion, and culture across the Levant.

The food is fresh and delicious, whether it’s garlic-laced mezze dishes, pittas stuffed with pickles, tahini, and grilled vegetables, or sweet and spicy desserts. Covering a vast area straddling Africa, Asia, and the gateway to Europe, the book embraces the culinary traditions of all corners of the Cradle of Civilization.

Hage, one of the world’s authorities on Middle Eastern home-cooking, has taken her inspiration widely and created new ‘fusion’ dishes alongside classics.

Featured recipes include: Parsnip and Cumin Beignets; Sesame Halloumi Fries with Chilli Yogurt; Black Lime and Herb Tofu; and Za’atar Cucumber Noodle Salad; and each is accompanied by newly-commissioned photography and double-page tablescapes that capture the vibrancy and the plentiful, sharing nature of the Middle Eastern dining table.

Salma Hage is the James Beard Award-winning and best-selling author of The Lebanese Kitchen, The Middle Eastern Vegetarian Cookbook, The Mezze Cookbook, and Middle Eastern Sweets. Originally from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, she has over 50 years of experience of family cooking – learning to cook from her mother, mother-in-law, and sisters-in-law, while helping to raise her eleven siblings.