Other Cuisines + Vegetarian recipes (10)

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Ash-e-jow (Persian Barley Soup)

Recipe by: Autumn Leaves

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I've seen a lot of recipes for this soup; however, my mum-in-law adds tomato puree for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling and delicious, and you could make it vegetarian by using vegetable stock.

Asparagus Cashew Rice Pilaf

Recipe by: Sandy T.

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This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian main.

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Halloumi Cheese Fingers

Recipe by: Linda

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Fry, grill or barbecue this delicious Cypriot cheese and serve with a Greek salad and crusty bread for a complete meal.

Kashtouri

Recipe by: Brenda Houghton

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This popular Egyptian dish of rice, macaroni and lentils in a spicy tomato sauce makes a quick light meal.

Persian Cucumber Dill Salad

Recipe by: Violet Grillo-Derderian

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This cool, refreshing blend of natural yoghurt, chopped cucumber, dill and garlic is a perfect accompaniment to lamb or rice, or both! Mint may be used in place of the dill.

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Potato and Mushroom Pie

Recipe by: deniseskitchen

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Are you fed up with cold meat and salads or perhaps you are a vegetarian looking for a tasty supper or lunch dish for Passover? I have sautéed a mélange of mushrooms, surrounded it with some mashed potato and baked it; giving a new meaning to mash!

Potato Latkes

Recipe by: Rachel

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These classic potato pancakes are a Hanukkah tradition, though they make great fare any time of year. Serve with apple sauce, or soured cream and chopped spring onion.

Roasted vegetable couscous

Recipe by: Maggie Pannell

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Couscous is the national dish of Morocco, and this authentic-tasting version, with roasted vegetables and hot sauce, will transport you there.

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Sabzi Polo (Persian Herbed Rice with Broad Beans)

Recipe by: GONDWANA

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This is a Persian dish which I often make for my husband. Rice is slowly simmered with fresh dill, parsley and coriander, along with broad beans and spices. In Iran it is traditionally served with fish.