The Middle Eastern Vegetarian Cookbook by Salma Hage

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Notes about Recipes in this book

  • Cardamom banana cake

    • apattin on January 13, 2019

      Needs more cardamom

    • Yildiz100 on May 05, 2020

      Needs more cardamom - it is barely detectable here. Crumbles rather easily, though possibly I baked it a little too long.

    • Lepa on February 22, 2017

      This is a nice breakfast cake. It's not too sweet. I would add a bit more cardamom and make sure to finish with powdered sugar- it makes a huge difference here!

  • Spiced date oat bars

    • SugarFree_Vegan on March 08, 2018

      Very easy to make (and eat!) and they don't taste too banana-y. They freeze well too. I veganised this by using Flora Dairy Free spread and also used 2 tablespoons of Carob syrup and a little Truvia (stevia) to taste. I also left out the cinnamon and added a bit more nutmeg as I love nutmeg and find cinnamon often overpowers it in recipes. One further change - I didn't peel the apple (not sure why you would as it's grated and also you can't see it after it's baked plus it's better for you - wash it first though of course!) and grated it without coring it as it's much easier and quicker.

  • Arabic flatbread (Khoubz)

    • SugarFree_Vegan on July 19, 2016

      As a rule I only use wholegrains so I substituted spelt flour for the white and it turned out beautifully, we had this with Salma's delicious Buckwheat and fava bean salad on page 134.

  • Buckwheat and fava bean salad

    • SugarFree_Vegan on July 19, 2016

      In the UK we call fava beans Broad beans - I know in the recipe it tells you to double pod them but if like me you don't mind the skins of the beans (more fibre for your diet too!) you can leave them on and save yourself some time too. The arabic flatbread is well worth making to go along with this dish - I made mine with spelt instead of white flour as I only use whole grains and it turned out great.

  • Roasted cauliflower with garlic-tahini dip

    • SugarFree_Vegan on May 12, 2018

      In the past I have always just roasted my cauliflower from raw but this recipe blanches the cauliflower first, this makes for a less chewy and more tender finished dish which I really liked. I also used some of the outer leaves in the recipe too but added them half way through the cooking after wiping them round the bowl with the oil and spice mix I had left. Make lots as it will fly off the table!

  • Freekeh, pomegranate and feta salad

    • macfadden on August 16, 2016

      This salad was well-received, good but not stunning. I found the seeds in the pomegranate arils a bit disruptive texture-wise, but they contributed good flavor. It served 4 as a main dish, and with the walnuts and cheese, it was pretty hearty.

    • EmmaJaneDay on September 25, 2017

      We loved this. Like a cheesy, pomegranatey tabouleh. Just delicious.

  • Chickpea and rice m'juderah

    • Lepa on February 15, 2017

      This was a bit bland but I like the idea of it enough to play around with it. Next time I will use white rice and add the cumin and chickpeas to the rice and water and let it all cook together.

  • Grilled asparagus with za'atar and almonds

    • EmmaJaneDay on September 25, 2017

      This is a nice, simple way to serve asparagus. We are always looking for more ideas for asparagus. Used za'atar from a local farmers market. When it's gone, I will try the one in this book. The almonds add a nice crunch.

  • Mushroom soup with toasted sumac pine nuts

    • Babsadon on September 27, 2017

      Very good. I sautéed some button mushrooms in sumac along with the pine nuts to add as a topping.

  • Green lentil tabbouleh

    • beezer on March 13, 2018

      The mixture turned out mushy and didn't hold together well while frying. Will try chilling mixture before cooking next time. The burgers were delicious.

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  • ISBN 10 0714871303
  • ISBN 13 9780714871301
  • Published Apr 25 2016
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press

Publishers Text

A collection of vegetarian dishes influenced by Middle Eastern flavors from Salma Hage, author of the bestselling classic, The Lebanese Kitchen, also published by Phaidon.

A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage’s new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining.

Traditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options.

Drawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts. Salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.

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