The Levantine Vegetarian: Recipes from the Middle East

by Salma Hage

Vibrant vegetarian home-cooking recipes, capturing the essence of the Middle East, from the award-winning author of the best-selling The Lebanese Kitchen 

This glorious celebration of a bold vegetarian cuisine features 140 easy-to-make, bright, uplifting plant-based recipes, including classics such as falafels, hummus, and tabbouleh, as well as unique dishes reflective of region, religion, and culture across the Levant.

The food is fresh and delicious, whether  it’s garlic-laced mezze dishes, pittas stuffed with pickles, tahini, and grilled vegetables, or sweet and spicy desserts. Covering a vast area straddling Africa, Asia, and the gateway to Europe, the book embraces the culinary traditions of all corners of the Cradle of Civilization.

Hage, one of the world’s authorities on Middle Eastern home-cooking, has taken her inspiration widely and created new ‘fusion’ dishes alongside classics.

Featured recipes include: Parsnip and Cumin Beignets; Sesame Halloumi Fries with Chilli Yogurt; Black Lime and Herb Tofu; and Za’atar Cucumber Noodle Salad; and each is accompanied by newly-commissioned photography and double-page tablescapes that capture the vibrancy and the plentiful, sharing nature of the Middle Eastern dining table. 

The Author

Crystal Wahpepah, a registered member of the Kickapoo Nation of Oklahoma, has long been a warrior for food sovereignty. She is the creative tour de force behind the inventive, healthy, and delicious dishes served at her restaurant, Wahpepah's Kitchen, based in Oakland, California.

Co-writer Amy Paige Condon has collaborated on bestselling cookbooks with Todd Richards, the Back in the Day bakery and others.

Publisher: Phaiden 2024
Hardcover, 272 pages
ISBN:   978-1838667641