20 Delicious Lebanese Vegetarian Recipes Authentic

Craving bold, vibrant flavors without the meat? Lebanese cuisine is a treasure trove of vegetarian delights—think creamy hummus, smoky baba ganoush, and hearty stuffed grape leaves. Whether you’re looking for quick weeknight dinners or show-stopping mezze to impress, these 20 authentic recipes bring the warmth of Lebanon to your kitchen. Get ready to fall in love with every bite!

Classic Lebanese Hummus with Tahini

Silky, garlicky, and perfectly balanced, this hummus is the ultimate crowd-pleaser—just like you’d find in a Beirut kitchen.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed (reserve ¼ cup liquid)
• ⅓ cup tahini
• 3 tbsp fresh lemon juice
• 2 small garlic cloves, minced
• ½ tsp ground cumin
• ½ tsp salt
• 2 tbsp extra-virgin olive oil (plus extra for drizzling)
• Paprika and chopped parsley, for garnish

Instructions:

1. In a food processor, blend chickpeas, tahini, lemon juice, garlic, cumin, and salt until coarse.
2. With the processor running, drizzle in olive oil and 2 tbsp reserved chickpea liquid. Scrape down sides, then blend another 2–3 minutes until ultra-smooth (add more liquid if needed).
3. Transfer to a shallow bowl, swirl the top with a spoon, and drizzle with olive oil. Sprinkle with paprika and parsley.

The magic here? Blending while warm (use just-cooked or microwaved chickpeas if possible) gives it an unbelievably creamy texture.

Tip: For extra-rich flavor, toast the cumin in a dry skillet for 30 seconds before adding.

Roasted Eggplant Mutabbal

This smoky, creamy Middle Eastern dip is a game-changer for your next mezze spread—charred eggplant meets tahini and lemon for a flavor-packed bite.

Ingredients

• 2 medium eggplants (about 1 lb each)
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 small garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp chopped fresh parsley
• 1/4 tsp smoked paprika (optional)

Instructions

1. Roast the eggplant: Preheat oven to 425°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45–50 minutes, turning once, until collapsed and charred in spots. Let cool slightly.
2. Scoop & drain: Halve eggplants lengthwise and scrape flesh into a colander. Let drain 5 minutes to remove excess liquid.
3. Blend: Transfer eggplant to a bowl. Add 3 tbsp tahini, 2 tbsp lemon juice, minced garlic, 1/2 tsp cumin, and 1/2 tsp salt. Mash with a fork until creamy but slightly textured.
4. Finish: Drizzle with 2 tbsp olive oil and sprinkle with parsley and smoked paprika (if using). Serve with warm pita.

The magic here? Roasting the eggplant until deeply caramelized gives this dip its signature smoky depth—no grill required!

Tip: For extra creaminess, blend the mixture in a food processor, but don’t overdo it—a little texture is lovely.

Lebanese Stuffed Grape Leaves (Warak Enab)

These tender grape leaves are stuffed with a fragrant rice and meat filling, then simmered in lemony broth—a bite-sized taste of Lebanon that’s perfect for sharing.

Ingredients:

• 1 (16-oz) jar grape leaves in brine, rinsed and drained
• 1 lb ground lamb or beef (85% lean)
• 1 cup long-grain white rice, rinsed
• 1 medium yellow onion, finely diced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 4 cups chicken broth
• 1/4 cup lemon juice

Instructions:

1. In a bowl, combine ground lamb, rice, onion, parsley, mint, 1 tsp allspice, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands.
2. Lay a grape leaf flat (veiny side up). Place 1 heaping tsp of filling near the stem. Fold sides inward, then roll tightly into a cigar shape. Repeat.
3. Heat 2 tbsp olive oil in a pot over medium. Pack rolls seam-side down in layers. Pour broth, lemon juice, and remaining 1 tbsp olive oil over top.
4. Cover with a heatproof plate to weigh down leaves. Simmer on low for 50 minutes until rice is tender. Let rest 10 minutes before serving.

The magic? The grape leaves soften into silky wraps while the filling soaks up the bright, spiced broth—every bite is balanced.

Tip: Use scissors to trim thick stems for easier rolling.

Falafel with Fresh Herbs and Spices

These golden falafel are packed with bright herbs and warm spices, delivering restaurant-quality crunch without the fuss.

Ingredients

• 1 1/2 cups dried chickpeas (soaked overnight, not canned)
• 1/2 cup packed fresh parsley leaves
• 1/2 cup packed fresh cilantro leaves
• 1 small yellow onion, roughly chopped
• 4 garlic cloves, peeled
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Vegetable oil (for frying)

Instructions

1. Drain soaked chickpeas and pat dry. In a food processor, pulse chickpeas, parsley, cilantro, onion, garlic, 1 1/2 tsp cumin, 1 tsp coriander, 1/2 tsp baking soda, 1 1/2 tsp salt, and 1/4 tsp pepper until finely ground but not pasty (scrape bowl as needed).
2. Chill mixture 30 minutes to firm up. Meanwhile, heat 2 inches of vegetable oil in a deep pot to 350°F.
3. Roll tablespoons of mixture into 1 1/2-inch balls, flattening slightly. Fry in batches for 3-4 minutes per side until deep brown. Drain on paper towels.

The magic here? Dried chickpeas (not canned!) give these falafel an irresistibly crisp exterior while staying tender inside.

Tip: For extra-crispy results, let shaped falafel rest 10 minutes before frying to dry the surface.

Lebanese Lentil and Rice Mujadara

This comforting one-pot dish is a Middle Eastern staple—caramelized onions, earthy lentils, and fluffy rice come together for a simple yet deeply satisfying meal.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 cup long-grain white rice, rinsed
• 2 large yellow onions, thinly sliced
• 1/4 cup olive oil, divided
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups water or vegetable broth

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, for 20–25 minutes until deeply caramelized and golden. Transfer half to a plate for garnish.
2. To the pot, add the lentils, remaining 2 tbsp olive oil, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Stir and toast for 1 minute.
3. Pour in 3 cups water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. Stir in the rice, re-cover, and cook for 15–18 minutes until liquid is absorbed and rice is tender. Let sit off heat for 5 minutes.
5. Fluff with a fork and top with reserved caramelized onions.

The magic here? The contrast of sweet, crispy onions against the hearty lentils and rice—it’s humble food at its most craveable.

Tip: For extra flavor, fry the reserved onions in a separate pan until crispy and sprinkle them on just before serving.

Spinach Fatayer (Lebanese Spinach Pies)

These savory little hand pies pack a punch of bright, lemony spinach filling wrapped in a tender dough—perfect for a snack or appetizer that feels special but comes together easily.

Ingredients

• For the dough: 2 1/4 cups all-purpose flour, 1/2 tsp salt, 1/2 cup warm water, 1/4 cup olive oil, 1 tsp active dry yeast, 1/2 tsp sugar
• For the filling: 10 oz fresh spinach (finely chopped), 1 medium onion (finely diced), 1/4 cup lemon juice, 2 tbsp olive oil, 1 tsp sumac, 1/2 tsp salt, 1/4 tsp black pepper

Instructions

1. Make the dough: Dissolve sugar in warm water, sprinkle yeast on top, and let sit for 5 minutes until frothy. In a bowl, mix flour and salt, then add yeast mixture and olive oil. Knead for 5 minutes until smooth. Cover and let rise for 1 hour.
2. Prep the filling: Heat 2 tbsp olive oil in a pan over medium. Cook onion for 3 minutes until soft. Add spinach, sumac, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 2 minutes. Off heat, stir in 1/4 cup lemon juice. Cool completely.
3. Assemble: Preheat oven to 375°F. Divide dough into 12 balls. Roll each into a 4-inch circle, add 1 tbsp filling, and pinch edges into a triangle. Place on a parchment-lined tray.
4. Bake: Brush pies lightly with olive oil. Bake for 18–20 minutes until golden at the edges.

The magic here is in the tangy sumac and lemon cutting through the earthy spinach—it’s a flavor combo you’ll crave after one bite!

Tip: For extra flakiness, brush the dough with a little melted butter before baking.

Tabbouleh Salad with Parsley and Bulgur

Bright, herby, and packed with fresh flavors, this tabbouleh salad is a refreshing side dish that’s perfect for picnics or weeknight dinners.

Ingredients:

• 1 cup fine bulgur wheat
• 1 ½ cups boiling water
• 2 cups finely chopped fresh parsley (about 2 large bunches)
• ½ cup finely chopped fresh mint
• 1 cup diced English cucumber
• 1 cup halved cherry tomatoes
• ¼ cup finely chopped red onion
• ¼ cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Instructions:

1. Place bulgur in a large bowl and pour boiling water over it. Cover and let sit for 20 minutes until tender. Drain any excess water and fluff with a fork.
2. Add parsley, mint, cucumber, cherry tomatoes, and red onion to the bulgur. Toss gently to combine.
3. In a small bowl, whisk together olive oil, lemon juice, kosher salt, and black pepper. Pour over the salad and toss until evenly coated.
4. Let the tabbouleh rest for 10 minutes before serving to allow flavors to meld.

The key to this tabbouleh is the balance of textures—chewy bulgur, crisp veggies, and a bright lemony finish make every bite irresistible.

Tip: For extra freshness, chill the salad for 30 minutes before serving.

Fattoush Salad with Pita Bread Croutons

This bright and crunchy Fattoush Salad with Pita Bread Croutons is a Middle Eastern classic that’s as refreshing as it is easy to toss together—perfect for a light lunch or a vibrant side dish.

• 2 large pita bread rounds, torn into 1-inch pieces
• 3 tbsp olive oil, divided
• 1 tsp sumac, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 large cucumber, diced
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tbsp lemon juice

1. Preheat oven to 375°F. Toss pita pieces with 1 tbsp olive oil, 1/2 tsp sumac, and 1/4 tsp salt. Spread on a baking sheet and bake for 10–12 minutes until golden and crisp. Let cool.
2. In a large bowl, combine cucumber, romaine, cherry tomatoes, red onion, parsley, and mint.
3. In a small bowl, whisk together lemon juice, remaining 2 tbsp olive oil, remaining 1/2 tsp sumac, remaining 1/4 tsp salt, and black pepper.
4. Drizzle dressing over the salad and toss gently. Add pita croutons just before serving to keep them crunchy.

The magic of this salad? The crispy, sumac-spiced pita croutons soak up just enough dressing without losing their crunch—every bite is a perfect mix of textures.

Tip: For extra tang, sprinkle a pinch more sumac on top before serving.

Lebanese Stuffed Zucchini (Kousa Mahshi)

These tender Lebanese stuffed zucchini (Kousa Mahshi) are simmered in a garlicky tomato sauce, making them a comforting dish that’s packed with bright, herbaceous flavors.

• 6 medium zucchini (about 6 inches long)
• 1 lb ground beef or lamb
• 1/2 cup uncooked white rice
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped mint
• 1 small yellow onion, finely diced
• 1 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (15-oz) can tomato sauce
• 2 cups water
• 1/2 tsp salt (for the sauce)

1. Hollow out the zucchini with a corer, leaving about 1/4-inch thickness. Reserve the flesh for another use (like soups or stews).
2. In a bowl, mix ground beef, rice, parsley, mint, onion, allspice, 1 tsp salt, and black pepper. Stuff the zucchini tightly, leaving 1/2 inch at the top for rice expansion.
3. Heat olive oil in a deep pot over medium heat. Sauté garlic for 30 seconds until fragrant. Stir in tomato sauce, water, and 1/2 tsp salt. Bring to a gentle simmer.
4. Arrange stuffed zucchini in the pot, cover, and simmer on low for 45 minutes until zucchini is tender and rice is cooked.

The magic here is in the balance—the tangy tomato sauce softens the zucchini while the herby filling stays perfectly moist. Serve with crusty bread to soak up every drop!

Tip: For extra richness, brown the stuffed zucchini in olive oil before simmering—it adds a lovely caramelized depth.

Vegetarian Kibbeh with Bulgur and Walnuts

This Middle Eastern-inspired dish swaps meat for hearty bulgur and walnuts, delivering all the spiced warmth of traditional kibbeh in a plant-friendly package.

Ingredients:

• 1 cup fine bulgur wheat
• 1 cup boiling water
• 1/2 cup finely chopped walnuts
• 1 small yellow onion, finely grated
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley (for garnish)

Instructions:

1. Place bulgur in a bowl, pour boiling water over it, cover, and let sit for 20 minutes until tender. Drain any excess water.
2. Heat 1 tbsp olive oil in a skillet over medium. Add grated onion and cook for 3 minutes until soft. Stir in 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.
3. Transfer bulgur to a food processor with onion mixture, walnuts, and remaining 2 tbsp olive oil. Pulse until mixture holds together when pressed (like damp sand).
4. Press mixture firmly into a greased 8″ pie dish, smoothing the top. Score into diamond shapes with a knife.
5. Bake at 375°F for 25 minutes until edges are crisp. Let cool 10 minutes, then garnish with parsley.

The magic here? The bulgur-walnut combo mimics the crumbly-yet-rich texture of meat-based kibbeh, while the warming spices make every bite fragrant and cozy.

Tip: For extra crunch, broil the kibbeh for 2-3 minutes after baking—just watch closely to prevent burning!

Lebanese Potato and Chickpea Stew

This hearty stew is a comforting hug in a bowl, with tender potatoes, creamy chickpeas, and warm spices that make it a weeknight winner.

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 1 1/2 lbs Yukon Gold potatoes, cubed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, 1 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, and 1/4 tsp cinnamon; cook for 1 minute until fragrant.
2. Add the potatoes, chickpeas, diced tomatoes, 2 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until the potatoes are fork-tender.
3. Stir in the parsley and serve with lemon wedges for a bright finish.

The hint of cinnamon adds a subtle warmth that makes this stew stand out—perfect for spooning over couscous or crusty bread.

Tip: For extra creaminess, mash a few potatoes against the pot before serving.

Fried Cauliflower with Garlic Tahini Sauce

Golden, crunchy cauliflower bites meet a creamy, garlicky tahini sauce—this irresistible combo is a game-changer for veggie lovers.

Ingredients

• 1 large head cauliflower, cut into florets
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 cup cold water
• 1/2 cup tahini
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/4 tsp salt
• 2 tbsp olive oil (for frying)

Instructions

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp salt. Gradually stir in 1 cup cold water until a smooth batter forms.
2. Toss cauliflower florets in the batter until fully coated.
3. Heat 2 tbsp olive oil in a large skillet over medium-high. Working in batches, fry cauliflower for 3–4 minutes per side until crispy and golden. Transfer to a paper towel-lined plate.
4. For the sauce, whisk 1/2 cup tahini, 2 tbsp lemon juice, 2 cloves minced garlic, and 1/4 tsp salt with 3 tbsp water until creamy.

The contrast of the crispy cauliflower and velvety tahini sauce makes this dish a standout—perfect for dunking or drizzling!

Tip: For extra crunch, double-fry the cauliflower: let it cool slightly after the first fry, then crisp again for 1–2 minutes.

Lebanese Green Bean Salad with Tomatoes

This bright, herby salad is a refreshing side dish that brings Mediterranean flavors to your table with minimal effort—perfect for busy weeknights or potlucks.

Ingredients

• 1 lb fresh green beans, trimmed
• 2 cups cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint

Instructions

1. Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until crisp-tender. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, salt, and black pepper.
3. Add green beans, cherry tomatoes, and red onion to the bowl. Toss gently to coat in the dressing.
4. Fold in parsley and mint just before serving.

The magic here is in the contrast—warm cumin and garlic mingle with cool herbs and juicy tomatoes for a salad that’s anything but boring.

Tip: For extra depth, let the salad sit for 15 minutes before serving so the flavors meld.

Vegetarian Stuffed Cabbage Rolls (Malfouf)

These cozy cabbage rolls are packed with hearty rice and lentils, simmered in a tangy tomato sauce—comfort food at its finest.

Ingredients:

• 1 large green cabbage (about 2 lbs)
• 1 cup cooked brown rice
• 1 cup cooked green or brown lentils
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15-oz) can crushed tomatoes
• 1 tbsp lemon juice
• 1/2 cup vegetable broth

Instructions:

1. Bring a large pot of water to boil. Core the cabbage and simmer whole for 5 minutes until leaves soften. Peel off 12 large leaves, trim thick stems, and set aside.
2. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes until translucent, then add garlic, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
3. In a bowl, mix rice, lentils, and the onion-spice mixture. Divide filling among cabbage leaves, rolling each tightly (like a burrito).
4. Arrange rolls seam-side down in a deep skillet. Pour crushed tomatoes, lemon juice, and broth over top. Cover and simmer on low for 30 minutes until sauce thickens.

The lentils add a meaty texture, while the lemon brightens the rich tomato sauce—no one will miss the meat! Tip: Freeze extras for up to 3 months; reheat in sauce to keep them tender.

Lebanese Pumpkin Kibbeh with Spices

This spiced pumpkin kibbeh is a cozy twist on the classic Lebanese dish, with a sweet-savory filling wrapped in a tender bulgur shell—perfect for sharing at gatherings!

Ingredients:

• 1 cup fine bulgur wheat
• 1 1/2 cups pureed pumpkin (canned or homemade)
• 1 small yellow onion, finely chopped
• 1 lb ground lamb or beef
• 1/4 cup pine nuts
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp allspice
• 1 tsp salt, divided
• 1/4 tsp black pepper

Instructions:

1. Soak the bulgur: Rinse bulgur, then soak in warm water for 20 minutes. Drain and squeeze dry.
2. Make the dough: Mix bulgur, pumpkin, 1/2 tsp salt, and 1 tbsp olive oil until a smooth dough forms. Set aside.
3. Cook the filling: Heat remaining 1 tbsp olive oil in a skillet. Sauté onion until soft, 3 minutes. Add lamb, breaking it up, until browned. Stir in pine nuts, cumin, cinnamon, allspice, remaining 1/2 tsp salt, and black pepper. Cook 2 more minutes.
4. Assemble: Press half the dough into a greased 9″ pie dish. Spread filling evenly, then top with remaining dough, sealing edges.
5. Bake: Score the top in a diamond pattern. Bake at 375°F for 30 minutes until golden. Let cool 10 minutes before slicing.

The magic here? The pumpkin keeps the kibbeh dough impossibly moist while letting the warm spices shine. Serve with a dollop of cool yogurt for contrast.

Tip: For extra crunch, toast the pine nuts in a dry pan before adding to the filling.

Roasted Red Pepper and Walnut Dip (Muhammara)

This smoky-sweet Muhammara is a showstopper—velvety roasted peppers, toasty walnuts, and a hint of pomegranate molasses make it irresistible.

Ingredients:

• 2 large red bell peppers (about 1 cup roasted and chopped)
• 1 cup walnuts, toasted
• 1/3 cup breadcrumbs
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp pomegranate molasses
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1 small garlic clove, minced

Instructions:

1. Char the bell peppers directly over a gas flame or under a broiler (500°F), turning occasionally until blackened all over, 10–12 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and roughly chop.
2. In a food processor, pulse the toasted walnuts, breadcrumbs, 2 tbsp olive oil, pomegranate molasses, cumin, smoked paprika, red pepper flakes, salt, and garlic until finely ground.
3. Add the roasted peppers and blend until smooth but slightly textured, scraping down the sides as needed. Taste and adjust salt if desired.
4. Transfer to a bowl, drizzle with olive oil, and serve with warm pita or veggies. The dip thickens as it sits—making it even better the next day!

Tip: For extra depth, toast the cumin and paprika in a dry skillet for 30 seconds before adding.

Lebanese Stuffed Eggplant with Rice and Herbs

These tender eggplants cradle a fragrant rice filling, bursting with fresh herbs and warm spices—a comforting dish that feels like a hug from the Mediterranean.

Ingredients:

• 4 small eggplants (about 6 oz each)
• 1/4 cup olive oil, divided
• 1/2 cup long-grain white rice, rinsed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 375°F. Halve eggplants lengthwise and scoop out flesh, leaving a 1/4-inch border. Chop flesh into small pieces. Brush shells with 1 tbsp olive oil, place on a baking sheet, and roast for 15 minutes while preparing filling.
2. Heat 2 tbsp olive oil in a skillet over medium. Add onion and garlic; cook 3 minutes until soft. Stir in chopped eggplant, rice, parsley, mint, cumin, cinnamon, salt, and pepper. Cook 2 minutes, then pour in broth and lemon juice. Bring to a simmer, cover, and cook 15 minutes until rice is tender.
3. Divide filling among roasted eggplant shells. Drizzle with remaining 1 tbsp olive oil, cover with foil, and bake 20 minutes. Uncover and bake 5 more minutes until tops are lightly crisp.

The magic here? The rice soaks up the eggplant’s sweetness and the herbs brighten every bite—no heavy sauce needed.

Tip: For extra richness, sprinkle with toasted pine nuts before serving.

Vegetarian Lebanese Pasta with Garlic and Olive Oil

This simple yet flavorful pasta dish is a Lebanese twist on aglio e olio, featuring golden garlic, bright lemon, and a touch of earthy za’atar for a cozy weeknight meal.

Ingredients:

• 8 oz spaghetti or linguine
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1 tsp za’atar
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp lemon juice (about 1/2 lemon)
• 1 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook for 3–4 minutes, stirring often, until golden but not browned.
3. Stir in za’atar, red pepper flakes, salt, and black pepper; cook for 30 seconds until fragrant.
4. Add drained pasta to the skillet with 1/4 cup reserved pasta water. Toss for 1–2 minutes, adding more water if needed to coat the noodles.
5. Remove from heat and stir in lemon juice and parsley.

The magic here is in the za’atar—its herbal, nutty depth turns basic garlic oil into something special. Tip: For extra richness, finish with a sprinkle of toasted pine nuts or vegan Parmesan.

Lebanese Okra Stew with Tomatoes

This comforting okra stew is a Middle Eastern classic—simmered in a rich tomato sauce with warm spices, it’s hearty enough for a weeknight dinner but special enough for guests.

Ingredients:

• 1 lb fresh okra, stems trimmed (or frozen, thawed)
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add okra, crushed tomatoes, vegetable broth, 1 tsp cumin, 1 tsp paprika, 1/2 tsp coriander, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well, then bring to a simmer.
3. Reduce heat to low, cover, and cook for 25–30 minutes until the okra is tender but not mushy. Stir in 1 tbsp lemon juice.
4. Garnish with fresh parsley and serve warm with crusty bread or rice.

The magic here? The lemon juice brightens the stew’s deep flavors, while the okra stays silky without turning slimy.

Tip: For extra richness, stir in a spoonful of tomato paste with the crushed tomatoes.

Herbed Lebanese Flatbread (Manakish Zaatar)

This fragrant, golden flatbread is a Middle Eastern staple, perfect for tearing and sharing—or keeping all to yourself!

Ingredients

• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp kosher salt
• 3 tbsp olive oil, divided
• 1/4 cup za’atar spice blend
• 2 tbsp extra-virgin olive oil (for topping)

Instructions

1. In a bowl, whisk together warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Pour in yeast mixture and 2 tbsp olive oil; stir until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Preheat oven to 450°F. Punch down dough and divide into 4 equal balls. Roll each into a 1/4-inch-thick oval on a floured surface.
4. Mix za’atar and extra-virgin olive oil into a paste. Spread evenly over each flatbread. Bake for 10–12 minutes until edges are crisp and golden.

The magic? Za’atar’s earthy herbs and toasty sesame seeds caramelize slightly in the oven, creating a savory-scented bread you’ll crave.

Tip: For extra fluffiness, let the shaped dough rest for 10 minutes before baking.

Conclusion

With these 20 authentic Lebanese vegetarian recipes, you’re just a few ingredients away from vibrant, flavorful meals that celebrate Middle Eastern cuisine. Whether you’re craving creamy hummus, hearty mujadara, or crispy falafel, there’s something here for every home cook. Try a dish (or three!), share your favorites in the comments, and don’t forget to pin this roundup for your next meatless Monday inspiration. Happy cooking!