Vegetarian Arab Cuisine by Ruth Salem Sader is a culinary journey that brings the rich flavours of Middle Eastern cooking to the vegetarian table. As the granddaughter of Syrian and Lebanese immigrants, Sader was immersed in the aromatic world of Middle Eastern spices and dishes from a young age. Her personal transition to vegetarianism led her to explore and adapt traditional recipes, resulting in a collection that honours authentic flavours while catering to plant-based diets.

The cookbook offers a diverse array of recipes, encompassing pastes, yogurts, salads, stews, egg-based dishes, desserts, and beverages. Notable recipes include:​

• Lebanese Tabbouleh​

• Escarole in Olive Oil 

• Stuffed courgettes

• Rice with Lentils 

• Fried Falafel Balls 

• Dried Apricot Candies with Almonds​

• Turkish Coffee with Cardamom

This 176-page paperback serves as both a practical guide and an invitation to experience the depth and variety of vegetarian Middle Eastern cuisine. Sader’s background enriches the narrative, offering readers not just recipes, but stories and insights into the cultural significance of the dishes. Whether you’re a seasoned cook or new to vegetarian cooking, this book provides a flavourful exploration of Arab culinary traditions adapted for the modern, health-conscious kitchen.​

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Stuffed courgette

In Arab countries it is a tradition to serve stuffed vegetables, with or without tomato sauce: aubergines, potatoes, courgettes, carrots or peppers. They can be served with fresh yogurt or salad. Very simple to prepare and low in calories.

SERVES 8 PEOPLE

8 small courgettes

3 tomatoes, sliced

8 tomatoes, cut in half

1 tbsp fresh tomato paste diluted in a tablespoon of water

1 clove garlic, crushed

Dried mint

1 cup white rice soaked in hot water

Snoubars

Butter

Onion

Bahar

Salt and pepper to taste

Olive oil

PREPERATION

1. Cut off the end of the courgette by the stem.
2. Take out the maximum amount of pulp that you can, very carefully.
3. Soak the courgettes in water, with salt, garlic and mint.
4. Meanwhile sauté the courgette pulp with olive oil, onion, Bahar and salt.
5. Mix the pulp with rice and snoubars, sautéed until golden brown in butter.
6. Remove the courgettes from the water and stuff with the mixture without squashing in too much filling as the rice expands.
7. Place the courgettes in a pan lined with tomato slices.
8. Place the halved tomatoes and tomato paste on top of the courgettes.
9. Put a plate on top so that they do not move when the sauce comes to the boil.
10. When the rice and courgettes are cooked, serve on a platter with the sauce.

Recipe published with permission from Whitecap Books.