Arabian cuisine is a vibrant tapestry of flavors, colors, and aromas, especially when it comes to vegetarian dishes. Rich in spices, herbs, and fresh vegetables, Arabian veg recipes offer a delightful culinary experience that balances health and taste beautifully.
These dishes are not only wholesome but also easy to prepare, making them perfect for both everyday meals and special occasions. Whether you crave the comforting warmth of spiced lentils or the fresh zest of a tabbouleh salad, Arabian vegetarian recipes provide something for every palate.
Exploring these recipes is like taking a journey through the bustling markets of the Middle East. Each dish tells a story of tradition, culture, and a passion for wholesome ingredients.
In this post, we’ll dive into some classic Arabian veg recipes, providing you with detailed instructions, useful tips, and serving ideas to bring the flavors of Arabia right to your kitchen.
Why You’ll Love This Recipe
Arabian vegetarian recipes are a treasure trove of nutritious ingredients and bold flavors. These recipes tend to use fresh vegetables, legumes, and aromatic spices such as cumin, coriander, and sumac, which create complex, satisfying dishes without the need for meat.
You’ll love how these dishes are both hearty and light, perfect for a healthy lifestyle. They are naturally gluten-free and vegan-friendly, making them accessible for various dietary needs.
Plus, many dishes can be prepared in under an hour, making tasty Arabian meals achievable on even the busiest days.
Ingredients
Arabian Lentil Soup (Shorbat Adas)
- 1 cup red lentils, washed and drained
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh lemon wedges, for serving
- Chopped fresh parsley, for garnish
Fattoush Salad
- 2 cups mixed greens (lettuce, arugula, etc.)
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 1/2 cup radishes, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup pita bread, toasted and broken into pieces
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp sumac
- Salt and pepper to taste
Mujaddara (Lentils & Rice with Caramelized Onions)
- 1 cup brown or green lentils, rinsed
- 1 cup long-grain rice, rinsed
- 3 large onions, thinly sliced
- 4 cups water
- 1/4 cup olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
Equipment
- Large saucepan or pot
- Medium-sized frying pan
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Large mixing bowl
- Colander or sieve
Instructions
Arabian Lentil Soup (Shorbat Adas)
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and carrot, cooking for another 2 minutes until fragrant.
- Stir in the cumin, coriander, and turmeric to toast the spices, about 1 minute.
- Add the red lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Cook uncovered for 25-30 minutes or until lentils and carrots are tender.
- Blend the soup
- Season with salt and pepper to taste.
- Serve hot with fresh lemon wedges and a sprinkle of chopped parsley.
Fattoush Salad
- Toast pita bread pieces in the oven at 375°F (190°C) until crisp and golden, about 5-7 minutes.
- In a large bowl, combine mixed greens, cucumber, tomatoes, radishes, red onion, mint, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Add the toasted pita pieces just before serving for crunch.
Mujaddara
- In a large pot, bring lentils and water to a boil. Reduce heat and simmer for 15 minutes.
- Add rice to the pot with the lentils, cover, and cook for another 20 minutes or until rice and lentils are tender.
- While rice and lentils cook, heat olive oil in a frying pan over medium heat.
- Caramelize the onions by cooking slowly until deep golden brown, about 20 minutes. Stir frequently to avoid burning.
- Season the lentil and rice mixture with salt, pepper, and ground cumin.
- Top the cooked Mujaddara with the caramelized onions before serving.
Tips & Variations
For a more aromatic lentil soup, add a cinnamon stick or bay leaf during cooking and remove before blending.
Try adding toasted pine nuts or slivered almonds to Mujaddara for extra texture and flavor.
For a gluten-free Fattoush, substitute the pita bread with gluten-free crackers or omit entirely.
Make a larger batch of Mujaddara to use as a healthy meal prep option throughout the week.
Nutrition Facts
- 2 cups mixed greens (lettuce, arugula, etc.)
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 1/2 cup radishes, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup pita bread, toasted and broken into pieces
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp sumac
- Salt and pepper to taste
Mujaddara (Lentils & Rice with Caramelized Onions)
- 1 cup brown or green lentils, rinsed
- 1 cup long-grain rice, rinsed
- 3 large onions, thinly sliced
- 4 cups water
- 1/4 cup olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
Equipment
- Large saucepan or pot
- Medium-sized frying pan
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Large mixing bowl
- Colander or sieve
Instructions
Arabian Lentil Soup (Shorbat Adas)
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and carrot, cooking for another 2 minutes until fragrant.
- Stir in the cumin, coriander, and turmeric to toast the spices, about 1 minute.
- Add the red lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Cook uncovered for 25-30 minutes or until lentils and carrots are tender.
- Blend the soup
- Season with salt and pepper to taste.
- Serve hot with fresh lemon wedges and a sprinkle of chopped parsley.
Fattoush Salad
- Toast pita bread pieces in the oven at 375°F (190°C) until crisp and golden, about 5-7 minutes.
- In a large bowl, combine mixed greens, cucumber, tomatoes, radishes, red onion, mint, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Add the toasted pita pieces just before serving for crunch.
Mujaddara
- In a large pot, bring lentils and water to a boil. Reduce heat and simmer for 15 minutes.
- Add rice to the pot with the lentils, cover, and cook for another 20 minutes or until rice and lentils are tender.
- While rice and lentils cook, heat olive oil in a frying pan over medium heat.
- Caramelize the onions by cooking slowly until deep golden brown, about 20 minutes. Stir frequently to avoid burning.
- Season the lentil and rice mixture with salt, pepper, and ground cumin.
- Top the cooked Mujaddara with the caramelized onions before serving.
Tips & Variations
For a more aromatic lentil soup, add a cinnamon stick or bay leaf during cooking and remove before blending.
Try adding toasted pine nuts or slivered almonds to Mujaddara for extra texture and flavor.
For a gluten-free Fattoush, substitute the pita bread with gluten-free crackers or omit entirely.
Make a larger batch of Mujaddara to use as a healthy meal prep option throughout the week.
Nutrition Facts
For a more aromatic lentil soup, add a cinnamon stick or bay leaf during cooking and remove before blending.
Try adding toasted pine nuts or slivered almonds to Mujaddara for extra texture and flavor.
For a gluten-free Fattoush, substitute the pita bread with gluten-free crackers or omit entirely.
Make a larger batch of Mujaddara to use as a healthy meal prep option throughout the week.
| Dish | Calories (per serving) | Protein | Carbohydrates | Fat | Fiber |
|---|---|---|---|---|---|
| Arabian Lentil Soup | 220 kcal | 15 g | 30 g | 5 g | 8 g |
| Fattoush Salad | 150 kcal | 3 g | 15 g | 8 g | 5 g |
| Mujaddara | 350 kcal | 18 g | 55 g | 10 g | 10 g |
Serving Suggestions
Arabian vegetarian dishes shine when paired with simple, fresh accompaniments. Serve the lentil soup with warm pita bread or flatbread for dipping.
The Fattoush salad is a refreshing side that pairs well with grilled vegetables or a light mezze platter including hummus and baba ganoush.
Mujaddara makes a satisfying main course on its own or as a side to roasted eggplant or a yogurt-based cucumber salad. For a complete meal, consider serving these dishes alongside a refreshing drink like the Green Goodness Juice Recipe.
Conclusion
Arabian vegetarian recipes bring a delightful mix of tradition, health, and flavor to your dining table. These dishes are perfect for anyone looking to explore Middle Eastern cuisine beyond the usual meat-based options.
With their vibrant spices, fresh ingredients, and hearty textures, they can satisfy both vegetarians and meat-eaters alike.
Whether you try the comforting lentil soup, the crunchy and tangy Fattoush salad, or the aromatic Mujaddara, these recipes are sure to become staples in your kitchen. Don’t hesitate to experiment with different herbs and spices to suit your taste.
For more delicious and diverse recipes, check out our Half Runner Beans Recipe, or satisfy your sweet tooth afterward with the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe. Happy cooking!
📖 Recipe Card: Arabian Vegetable Stew
Description: A flavorful and hearty Arabian vegetable stew made with fresh vegetables and aromatic spices. Perfect as a comforting main dish or side.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 1 large potato, peeled and cubed
- 1 zucchini, chopped
- 1 cup chopped tomatoes
- 1 cup cooked chickpeas
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 cups vegetable broth
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic; sauté until soft.
- Add carrots, potato, and zucchini; cook for 5 minutes.
- Stir in tomatoes, chickpeas, and spices.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 30 minutes until vegetables are tender.
- Season with salt and pepper.
- Garnish with fresh cilantro and serve warm.
Nutrition: Calories: 250 kcal | Protein: 8 g | Fat: 7 g | Carbs: 38 g
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