Vegetarian Dishes from the Middle East by Arto der Haroutunian

  • Chickpea soup with tahini (Tahinov-abour) (page 12)

    from Vegetarian Dishes from Across the Middle East Vegetarian Dishes from Across the Middle East by Arto der Haroutunian

    • Categories: Soups; Cooking ahead; Armenian; Vegetarian
    • Ingredients: brown lentils; onions; spinach; tahini; dried white beans; dried chickpeas
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Notes about this book

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Notes about Recipes in this book

  • A bowl of herbs (Yazarf sabzi)

    • Ganga108 on October 23, 2022

      Love this simple dish. A favourite.

  • Egyptian brown beans (Ful medames)

    • Ganga108 on April 09, 2022

      I began with Roden's recipe for Ful Medames in The New Book of Middle Eastern Food, and checked this recipe for cooking notes, seasonings and toppings. See that recipe for notes. Extremely delicious!

  • Eggplant purée with tahini (Mutabbal)

    • dc151 on April 13, 2022

      My first time using my kozmatik- a pan used on oven range to get direct heat on that eggplant. The directions were sparse, I had no idea how long to do this, but the eggplant sort of shrank. The fat end wasn't quite done. I didn't like the taste of this from the spoon, but once on a slice of thick pita, it was much better. Not my favorite dish, but I would certainly make it again.

  • Black-eyed pea salad (Lubyi msallat)

    • RogerP on May 10, 2026

      Excellent; easy to make

  • Orange and carrot salad (Salat gezar-hai)

    • RogerP on June 14, 2022

      Book says can substitute mint for tarragon.

  • Buckwheat pilaf (Kasha)

    • Ganga108 on June 27, 2023

      P104 in my edition

    • Ganga108 on July 03, 2023

      An easy pilaf or even breakfast. I didn't use the egg (#eggfree cooking) but added a Massel vegetable vegetarian stock cube, and the dish was great. In my oven I cooked it perhaps 10 mins longer. I do love grains, and savoury breakfasts, so this works for me. It cooks in the oven so it is very easy to make. Serves around 4.

  • Spinach in pomegranate juice (Ghalieh esfana)

    • Ganga108 on June 03, 2026

      I had just made pomegranate juice and had chard from the garden so I adapted my ingredients to make this dish. Very nice.

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Reviews about this book

  • Kavey Eats

    We recommend it to serious cooks who want to explore this cuisine because, once you have started using it, it will reside on your kitchen shelf, not on your coffee table.

    Full review
  • ISBN 10 0712603204
  • ISBN 13 9780712603201
  • Published May 03 1984
  • Format Paperback
  • Page Count 221
  • Language English
  • Countries United Kingdom
  • Publisher Ebury

Publishers Text

Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking.

In Vegetarian Dishes from the Middle East he collected together a treasury of recipes. The cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries.

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