Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.

This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.

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This Mediterranean bean salad is one of my all-time favorite salads and sides. Bold claim, I know, but I can back it up. I’ve been loving this recipe for ten years running now!

This salad is crisp and satisfying, fresh and full of bright Mediterranean flavors. The recipe features hearty kidney beans and chickpeas, which balance crisp cucumber, celery and red onion. The remaining simple ingredients—lemon and olive oil, garlic and lots of fresh leafy herbs—yield truly irresistible results.

This Mediterranean-style salad is perfect for spring picnics, summer potlucks and cozy fall get-togethers. It’s a crowd-pleasing salad or side dish that suits most special diets, too. The recipe is vegetarian, vegan and gluten free.

With how quickly this salad comes together, it’s an easy addition to your weekend menu! It’s a simple chop, whisk and stir situation that’s ready in about 20 minutes. I hope this dish becomes one of your standby recipes, too.

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I love lentils. They’re highly nutritious, inexpensive, environmentally friendly, and come in a range of colors and textures. All that, and they can be truly delicious—if you know how to cook them properly. This lentil recipe yields perfectly cooked lentils, every time.

Lentils are one of my favorite plant-based sources of protein, right up there with their legume cousins, black beans and chickpeas. The beauty of lentils is that they don’t take long to cook (around 20 minutes or so), whereas beans require a couple of hours on the stove. Since I’m generally in a hurry before dinner, their quick cook time is a big selling point.

If you’re trying to eat better, just add more lentils. They’re great in salads, soups (this lentil soup is famous), side dishes, and even with pasta. Lentils continue to soak up nearby flavors as they rest, so they typically make great leftovers.

Since I have so many recipes with lentils on the blog, I wanted to share a primer on how to cook lentils. I’ve been tweaking my technique over the years, and I think you’ll appreciate this method. Here we go!

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I’m having a moment with za’atar, a classic Middle Eastern seasoning. Za’atar is a unique blend of herbal, earthy, savory, tangy and salty flavors.

Za’atar has been enjoyed for centuries on the other side of the world, yet it has gained popularity in the U.S. over the past five years or so. To be honest, I didn’t understand the fuss when I sampled a za’atar blend from Trader Joe’s several years ago. But then…

Everything changed when za’atar landed on our table at Shaya in New Orleans. They simply mixed their house blend of za’atar with olive oil and served it with crusty bread, for dipping. I fell in love with za’atar that night, and couldn’t stop going back for more.

This recipe is my best attempt at recreating the flavors in Shaya’s recipe, and I think it’s pretty close. Za’atar is versatile and complements many savory meals—you’ll find all of my suggestions below.

Watch How to Make Za’atar Spice Blend

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Finally! I’ve figured out how to make the best tabbouleh. It’s just as good, if not better than, my favorite local Middle Eastern restaurant’s. If you try it, I think you’ll agree.

Tabbouleh (also spelled tabouli) is a super fresh herb and bulgur salad, with parsley being the number one ingredient. It’s dotted with diced cucumber and tomato, and dressed simply with olive oil and lemon juice. It’s refreshing, light and packed with healthy ingredients.

You’ll often find tabbouleh as a side dish on Mediterranean menus. It’s right at home with hummus, baba ganoush, falafel, feta, olives… all of my favorite things.

I’ve attempted tabbouleh at home over the years, and I’m so pleased to share what I’ve learned with you today. Ready to make some great tabbouleh?

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Are you familiar with mujadara? It’s a beautiful dish layered with lentils and rice at the bottom, followed by caramelized onions (the more, the better), and hopefully a couple of creamy or spicy sauces on the side. It’s one of my favorite items to order at Middle Eastern restaurants, and this recipe tastes just like it.

Mujadara is served across the Middle East in various forms and goes by differing names, depending on where you are. It has many spelling variations: mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra.

Mujadara is a seriously inexpensive vegetarian meal that would make a statement at your next get-together.

It’s also special diet-friendly, since it’s gluten free and easily vegan/dairy free (simply serve hummus or tahini sauce on the side instead of yogurt).

Lastly, mujadara is fun to make! Want to learn how?

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Have you tried dukkah yet? It’s easy to fall in love with freshly-made dukkah, an Egyptian nut, seed and spice blend. Dukkah livens up the most basic appetizer around—bread and olive oil—and so much more!

I bet you have all the ingredients to make dukkah (also spelled duqqa) in your pantry already. Dukkah is made with basic ingredients, including nuts, sesame seeds, coriander and cumin. Most recipes call for whole coriander and cumin, but I used ground spices to make an easier version.

Dukkah became quite popular in American food magazines and grocery stores a few years ago, when it seemed to make an appearance on every page of Bon Appétit. Back then, the ingredients seemed a little too fussy, so I bought the Trader Joe’s blend to sample instead.

The store-bought version tasted stale, so it slowly scooted to the back of my pantry and I dismissed the dukkah craze altogether. Fortunately, my Valentine gave me a Lebanese cookbook this February, and I decided to give their dukkah recipe a shot.

I’m so glad I did, because freshly-made dukkah is a delight. It’s my new favorite seasoning, and lends irresistibly nutty, subtly spiced flavor to everything it touches. Want to learn how to make it?

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Shakshuka! Ever had it? Shakshuka has more than a few things going for it. It’s fun to say, fun to make and fun to eat. The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.”

Shakshuka features poached eggs in a hearty, spiced tomato and pepper sauce. I top mine with tangy feta cheese and fresh cilantro or parsley.

Sometimes you’ll find artichoke or olives in shakshuka, but I left those out in this version. The spices vary somewhat as well. I settled on a combination of garlic, cumin and smoked paprika.

Shakshuka is a popular Middle Eastern and North African dish that may date back all the way to the Ottoman Empire. You’ll find it in Libya and Tunisia, and it’s become a staple dish in Israel. If you’ve ever had Italian “eggs in purgatory” or Turkish menemen, the dishes are all quite similar.

You can’t go wrong serving shakshuka for breakfast or brunch. It’s also great for lunch and dinner. Shakshuka is a simple one-pan meal that makes a statement, and it’s a great recipe to keep in your back pocket. Want to learn how to make it?

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This soup recipe was a long time coming! Over the years, I made some lackluster lentil soups that never saw the light of day on this website. No vegetarian food blog would be complete without a proper lentil soup, though, so I perfected one of my own.

Here it is. My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it’s the best lentil soup I’ve ever had.

The original title of this recipe was “Spiced Vegan Lentil Soup,” which is accurate, but a mouthful. With over 500 five-star reviews, I think it’s safe to call this the Best Lentil Soup. Period.

Whether you’re looking to lighten up your meals or warm up with a steaming bowl of soup, this healthy lentil soup recipe is for you! It’s one of my all-time favorites and I hope it becomes a staple in your kitchen as well.

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Ever tried fattoush? Once you do, you’ll never forget it! Fattoush salad is a colorful Lebanese salad that’s bursting with fresh produce, lettuce and mint. It’s refreshing, crisp and satisfying.

Fattoush is the salad to make if you have random leftover fresh vegetables (radish, carrots, tomatoes, cucumber, etc.) and pita bread. You really can’t go wrong with the proportions here.

Simply tear up the pita and bake it with some olive oil and salt. You’ll end up with crisp, toasted Mediterranean croutons.

Fattoush is the Lebanese solution for stale pita bread, in the same way that French toast uses up stale bread. Isn’t it smart?

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