Vegetarian Delicacies: 5 Arabic Vegetarian Dishes Changing the Global Culinary Landscape

While nutritionists in recent years have praised the various health and environmental benefits that a vegetarian diet brings to its followers, Arab cuisine has been employing plants since ancient times to create dishes that are capable of winning the admiration of international tastes, thanks to their rich flavors, different textures and cultural impact. Not only do these vegetarian cuisine meet the exact standards and growing demand for vegetarian options, but are also a testament to the diversity and innovation inherent in Arab gastronomy.

In this article, we will explore five vegetarian dishes created by Arab cuisine, which have won the admiration of their tasters of different nationalities, and transformed international cuisine.

Fattoush:

Fattoush, known in the past as "Abu al-Malih", is a delicious and light salad, which has always been loved in Lebanese cuisine, and soon gained popularity among other Arab countries, and then became a favorite appetizer among gourmets globally, thanks to its refreshing combination of fresh vegetables and herbs and pungent flavor.

This salad is based on relatively large pieces of tomatoes, cucumbers, radishes, onions, bell peppers, and lettuce, mixed with chopped sumac herbs, watercress and green mint, and after adding salt, pomegranate molasses and crushed garlic, generously sprinkled with olive oil and lemon juice.

Served with a layer of toast pieces, or fattoush bread, which gives it a delicious crunch if dry, or can be soaked in salad juice to enjoy the various flavors of Mediterranean cuisine.

Mujaddara:

One of the most famous and oldest dishes in the Middle East is Mujaddara, a delicious and nutritious dish based mainly on rice or bulgur mixed with cooked lentils and garnished with fried onions until golden. The combination of lentils and rice seasoned with spices such as coriander, cumin and nutmeg creates a creamy, protein-rich base, while the top layer of caramelized onions adds a distinctive crunch to each bite.

Combining ease of preparation, simplicity of ingredients, and the harmony of sweet and savory flavors, Mujaddara provides a delicious and satisfying experience for vegetarian explorers in Arabic cuisine. The dish is usually served accompanied by salads, or with vegetables soaked in garlic, lemon and olive oil, and eaten with a spoon.

Another dish called koshari, which is very similar to mujadara but is more caloric than it is due to its cooking process that involves frying two ingredients instead of just one (onion). The second difference lies in another ingredient that distinguishes koshari, pasta. If you're curious about the reasons for the difference, you can try both Mujadara and Koshari, and choose your favorite dish from between!

Hummus:

Chickpeas, one of the most consumed legumes since ancient times, and an indispensable ingredient in Arab cuisine, has gained international popularity as a nutritious and versatile sauce, whether for painting, dipping or using as a healthy alternative to mayonnaise, for example. It can be served as a main course or as an appetizer.

While hummus expands beyond its traditional recipe to embrace a world of creative toppings, such as marinated hummus or hummus vegetables, the classic base of chickpeas, tahini, garlic and lemon juice remains constant to form a creamy and delicious sauce, giving you a customizable vegan experience. Hummus not only delights your taste buds, but also represents the variety of dishes based on a single vegan ingredient and at hand, in Arabic cuisine.

For Dolma:

Dolma, cabbage or grape leaves are among the delicious dishes that began in Middle Eastern cuisines and then made their way to the world. Not coincidentally, grape leaves act as thin casings for the filling made up mainly of a delicious blend of rice, pine nuts and aromatic herbs, such as mint and parsley, and form into small pieces full of flavors that change from country to country.

For example, dolma is eaten soaked in olive oil and citric acid in Iraq, while spicy in Saudi Arabia. In Syria, there are two types of dolma: Yabraq, a grape leaf stuffed with rice and meat, and Yalangi, its meatless counterpart that vegetarians can eat comfortably.

In Egypt, dolma is served as a basic meal, consisting of vegetables such as peppers, zucchini or eggplants, stuffed with a mixture of rice, onions, tomatoes, dill or parsley, soaked in tomato sauce and sprinkled with cheese to taste.

Dolma is served cold or hot with yogurt with garlic and tahini or with a special sweet and sour sauce, and can be enjoyed as a snack, appetizer or side dish, but in any case it is the best example of vegetarian cooking in the Arab world.

Shakshoka:

Shakshouka originates from North Africa, but is now widespread throughout the Middle East and remains a subject of controversy. Not surprisingly, a single bite of this vegan dish, which has become a world-favorite for breakfast and lunch, will make you finish it all.

The recipe for shakshouka is very simple, and similar to the dishes above, it can be prepared with ingredients at hand. They are boiled eggs in one pan with a rich tomato sauce, paprika and onion marinated with cumin, paprika and chili to taste. Combining protein and fibre, this delicious blend is served with bread, and is not just a complete meal, but a wise choice for those who want to experience the vibrant and diverse flavours of Arabic cuisine.

Loved by gourmets from all over the world, Arabic vegetarian dishes transcend cultural boundaries with their diverse flavours and health benefits. From refreshing fattoush and delicious mujaddara to the world-beloved shakshouka, these dishes showcase the richness and diversity of vegetarian cuisine in Arabic cuisine. As more people adopt a vegetarian lifestyle, these Arabic-inspired cuisines play an important role in transforming the global culinary landscape, proving that vegan eating is not only delicious, but also a delicious journey between cultures.