Middle Eastern + Vegetable recipes (18)

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Authentic Tabbouleh

Recipe by: EPITOPES

Reviews(2)

This recipe is the real deal - delicious, healthy and easy to make.

Baba Ghanoush

Recipe by: Winky

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This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!

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Barbecued Vegetables with Couscous

Recipe by: Christopher O'Hearn

Reviews(4)

The sweetness of barbecued vegetables is balanced by a tart tomato sauce, which mixes perfectly with simple couscous. A lovely light summer meal that is sure to get you to your five a day.

Braised vegetables with falafel and yogurt sauce

Recipe by: Norma MacMillan

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As a change from rice, pasta or couscous, try little falafel with a simple vegetable casserole. Made with canned chickpeas and baked rather than deep-fried, these falafel are quick and easy to prepare.

Chickpea and Red Pepper Soup

Recipe by: TOBRETH

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A quick and easy, flavourful soup made with chickpeas, red pepper and tahini. Serve with toasted pitta triangles.

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Chickpea and vegetable eggah

Recipe by: Norma MacMillan

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Popular throughout the Middle East, this thick and chunky Arab omelette is served flat, not rolled or folded, and is more like a cake. It is packed with vegetables and chickpeas, and is equally delicious hot or cold – ideal for a picnic. Serve with a simple tomato and red onion salad, and garlic flat bread.

Chilled spinach and yoghurt soup

Recipe by: Brenda Houghton

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Dried mint gives an authentic Middle Eastern flavour to this refreshing soup.

Coriander and garlic potatoes

Recipe by: LEBANESE

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A yummy Lebanese way of serving potatoes. These go great with chicken or meat.

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Easy Red Pepper Houmous

Recipe by: COASTER281

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Easy to make! Serve with tortilla crisps, pitta triangles, veggies, or use on sandwiches.

Falafel pittas

Recipe by: Maggie Pannell

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These spicy chickpea cakes are a popular street food all over the Middle East. Served in pitta pockets with a colourful crunchy salad, they are deliciously healthy as well as fun to eat.

Fasoliyyeh Bi Z-Zayt (Syrian Runner Beans with Olive Oil)

Recipe by: TASNEEM

Reviews(4)

I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast and easy vegan main for lunch or dinner that is surprisingly filling when eaten with pitta bread. It is also a flavourful side dish.

Fattoush

Recipe by: WINNIFRED

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Toasted pitta bread pieces are tossed with crisp cos lettuce, spring onions, cucumber, fresh tomatoes and a flavourful Middle Eastern dressing in this salad. Sumac, a traditional spice, is available from Middle Eastern grocers. It may be left out of this salad, but I think the flavour is important to the overall taste.

Lemony lentil and vegetable salad

Recipe by: Norma MacMillan

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This is a deliciously healthy and filling Middle Eastern salad. The lentils are cooked with lemon and spices, then dressed while warm. Vegetables add colour, and dried apricots, goat's cheese and sunflower seeds complete the feast.

Moroccan-style pumpkin and butter beans

Recipe by: Norma MacMillan

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Middle Eastern spices flavour this low-fat vegetarian casserole, which is full of vegetables and other fibre-rich ingredients. It is a great recipe for a cook-ahead meal as the flavours mature and improve if the casserole is chilled overnight, then thoroughly reheated for serving. Try it with couscous.

Moutabel

Recipe by: KCOGDEN

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Moutabel is a delicious and spicy aubergine dip originating in the Middle East, popular in Syria, Lebanon and Palestine. It is best eaten with fresh, hot pitta bread.

Persian-style squash couscous

Recipe by: Norma MacMillan

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Wonderfully exotic and colourful, this vegetarian salad captures the flavours of ancient Persian cooking. Dates and sultanas are gently simmered with wine, spices and garlic, to flavour couscous, and then topped with roasted butternut and patty pan squashes, peppers and orange.

Tabbouleh

Recipe by: KITKATY

Reviews(2)

Bulgur wheat, diced tomatoes, cucumbers, spring onions with lots of parsley and mint, then tossed with olive oil and lemon juice in this fresh and light Middle Eastern salad. Chill before serving for best flavour.