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Lebanese vegetarian recipes

20 Lebanese vegetarian recipes, each written for this site and each saying what its method turns on.

• Aish as-Saraya, sourced from Lebanon. There is no egg and no butter in it at all — the body is breadcrumbs soaked in caramel syrup. vegetarian.
• Baba Ghanoush, sourced from Lebanon. Charred whole over a bare flame until the skin blisters black, then bound smooth with tahini. vegan.
• Barazek, sourced from Lebanon. Sesame on one face and pistachios on the other, put on by pressing each side into its own tray before baking. Egg, vegetarian.
• Batata Harra, sourced from Lebanon. The garlic and coriander go in off the heat, after the potatoes are already crisp. vegan.
• Falafel, sourced from Lebanon. The chickpeas are soaked raw and never cooked before grinding, which is the one rule that cannot be broken. vegan.
• Fatayer, sourced from Lebanon. Folded into a three-cornered pyramid and sealed on three seams, so it is closed where the open pie is not. vegan.
• Fatteh, sourced from Lebanon. Three layers built in the dish and never stirred together, so each spoonful goes down through all of them. vegetarian.
• Layali Lubnan, sourced from Lebanon. Two distinct layers that must not merge — a set semolina pudding, chilled firm, and only then the cream. vegetarian.
• Ma'amoul, sourced from Lebanon. Each one is pressed into a carved wooden mould and knocked out, which is what prints the pattern and what sets the size. vegetarian.
• Makdous, sourced from Lebanon. Boiled first, then salted and left upside down overnight to drain, because any water left in them will spoil the jar. vegan.
• Malfouf Salad, sourced from Lebanon. The cabbage is shredded hair-fine and salted so it softens without ever being cooked. vegan.
• Manakish, sourced from Lebanon. The za'atar is slaked with oil into a spreadable paste first, never scattered on dry. vegan.
• Mfarakeh, sourced from Lebanon. The egg is broken up through the crisp potatoes rather than set around them, which is what the name means. Egg, vegetarian.
• Msabbaha, sourced from Lebanon. The chickpeas are left whole and warm, swimming in the tahini rather than mashed into it. vegetarian.
• Muhallebi, sourced from Lebanon. Set with starch alone and flavoured with nothing but blossom water, so any fault in it has nowhere to hide. vegetarian.
• Mujaddara, sourced from Lebanon. The onions are fried until they are almost burnt, and half of them go in while half stay on top. vegetarian.
• Qatayef, sourced from Lebanon. Cooked on one side only, so the uncooked upper face is tacky enough to seal itself without egg or water. vegetarian.
• Raheb, sourced from Lebanon. No tahini goes in at all, and the aubergine is torn into pieces rather than mashed — it is a salad, not a dip. vegan.
• Sfouf, sourced from Lebanon. It is not soaked in syrup, which is what separates it from the semolina cakes that are. vegetarian.
• Tabbouleh, sourced from Lebanon. A parsley salad with bulgur in it, not a bulgur salad with parsley on top — the proportion is the dish. vegan.

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