The modern-day Levant includes Lebanon, Syria, Jordan, and Palestine, with some definitions also including Iraq, southern Turkey (Hatay), and Cyprus. It is a historically rich region along the eastern Mediterranean, known for its deep cultural, linguistic, and culinary ties.
Levantine cuisine, celebrated for its rich flavors and diverse ingredients, has always been deeply rooted in plant-based traditions. Historically, meat was a rarity, reserved for special occasions, while daily meals revolved around grains, legumes, vegetables, and foraged greens. However, the rise of consumerism, globalization, and the illusion of abundance have distorted this reality, making meat consumption appear as the norm rather than the exception.
Today, this cultural shift has led to a disconnect from our own culinary heritage. Despite the fact that Levantine cuisine boasts an incredible array of naturally vegan dishes—such as mujaddara, foul, hummus, falafel, and countless vegetable-based stews—many people now perceive veganism as foreign, extreme, or even impractical. As vegans, we have often been met with mockery and endless “vegan” jokes, not just from individuals but also from restaurant staff who struggle to conceive of a satisfying meal without meat.
This lack of awareness is reflected in how restaurants approach vegan options. When asked for a plant-based alternative, the response is often a simple salad, ignoring the depth and variety of the vegan dishes that have been staples of Levantine cuisine for centuries. By prioritizing meat-heavy menus, the food industry continues to reinforce the false idea that plant-based eating is restrictive, further eroding the legacy of our ancestors who thrived on sustainable, plant-forward diets.
It is time to reclaim our food traditions and recognize that veganism is not a foreign concept; it is woven into the very fabric of Levantine cuisine. By celebrating and promoting these dishes, we not only honor our culinary heritage but also embrace a more sustainable, affordable, and ethical way of eating.
Middle Eastern Christian, Arab, and Islamic Traditional Vegan Cuisine
Middle Eastern cuisine is deeply rooted in history, and vegan dishes have long been part of traditional Christian, Arab, and Islamic food cultures. Many of these traditions include fasting periods, seasonal eating, and plant-based staples that naturally make their cuisines rich in vegan options.
Middle Eastern Christian Vegan Cuisine
Many Eastern Christian traditions, such as Coptic, Maronite, Assyrian, Armenian, and Greek Orthodox, observe long fasting periods (like Lent, Advent, and Wednesdays/Fridays), during which meat, dairy, and sometimes fish are avoided—resulting in a wide range of naturally vegan dishes.
- Mujadara (lentils and rice with caramelized onions)
- Warak Enab bi Zeit (stuffed grape leaves with rice, tomatoes, and herbs)
- Kousa Mahshi (zucchini stuffed with rice, chickpeas, and spices)
- Foul Medames (stewed fava beans with olive oil and lemon)
- Hindbeh (dandelion greens sautéed with onions and lemon)
- Shorbat Adas (red lentil soup with cumin and lemon)
- Batata Harra (spicy potatoes with garlic and coriander)
- Burghul bi Banadoura (bulgur wheat cooked with tomatoes and spices)
- Fatayer Sabanekh (spinach-filled savory pastries)
Arab Traditional Vegan Cuisine
Arab cuisine has always included plant-based meals, as grains, legumes, vegetables, and fruits were dietary staples before the introduction of meat-heavy dishes influenced by Ottoman and Persian cultures. The Bedouins and early Arab civilizations relied heavily on lentils, chickpeas, and bread.
- Hummus (chickpea and tahini dip)
- Falafel (fried chickpea or fava bean patties)
- Muhammara (spicy red pepper and walnut dip)
- Rummaniyeh (Palestinian eggplant and lentil stew with pomegranate molasses)
- Freekeh (smoked green wheat cooked with broth and spices)
- Mloukhieh (vegan version) (jute mallow stew with garlic and lemon)
- Zaatar Manakish (flatbread with za’atar, sumac, sesame, olive oil)
- Arnabeet Mekleh (fried cauliflower served with tahini sauce)
- Fattoush (salad with crispy pita, sumac, and vegetables)
Islamic Traditional Vegan Cuisine
Islamic dietary traditions emphasize moderation, sustainability, and fasting (such as Ramadan, Ayyam al-Bid fasting days, and Sunnah fasts). During fasting, simple plant-based dishes are eaten, and in some regions, certain foods are avoided for spiritual reasons.
- Harira (vegan version) (Moroccan lentil and tomato soup)
- Adas Bil Hamod (lentil and Swiss chard soup with lemon)
- Foul Medames (fava beans with cumin, olive oil, lemon)
- Bissara (fava bean puree with garlic and cumin)
- Balila (warm chickpeas with cumin, lemon, and olive oil)
- Mujadara (lentils and rice with caramelized onions)
- Loubieh bi Zeit (green beans slow-cooked in tomato sauce)
- Tamiya (Egyptian falafel made with fava beans)
- Thareed (vegan version) (vegetable stew with bread soaked in broth)
- Dates, Olives, and Nuts (Foods that are naturally plant-based)
A Shared Plant-Based Culinary Heritage
Christian, Arab, and Islamic cuisines overlap significantly as they all originate from the same geographical and historical context. Traditional vegan dishes in the Middle East are deeply tied to:
- Religious fasting and ethical eating (Christian monastic diets, Islamic foods).
- Simplicity and sustainability (Bedouin and Arab peasant meals).
- Cultural traditions that value legumes, grains, and vegetables (shared across all groups).
These dishes predate modern veganism but align with its principles—making Middle Eastern cuisine one of the most naturally vegan-friendly in the world.
General List of Vegan Levantine Dishes
- Hummus
- Hummus Balila
- Musabaha
- Foul Moudamas (Fava Beans)
- Baba Ganoush
- Falafel
- Tabbouleh
- Muhammara
- Mujadara
- Fattoush
- Borek (Vegan Version)
- Warak Enab (Stuffed Grape Leaves)
- Makdous
- Shorbet Adas (Lentil Soup)
- Kibbet Adas (Lentil Kibbe)
- Kibbet Laqtine (Pumpkin Kibbe)
- Kibbet Batata (Potato Kibbeh)
- Kamounet Banadoura (Tomato Kibbe)
- Kousa Mahshi (Stuffed Zucchini)
- Mankoushe Zaatar (flatbread topped with thyme mixture)
- Roz bi Zayt (Pine Nut Rice)
- Fatayer bi Sabanekh (Spinach Pie)
- Vegetable Moghrabieh (Lebanese Pearl Couscous)
- Dolma (stuffed peppers)
- Mahshi Selek (Stuffed Silverbeet)
- Batata Harra (spicy potatoes)
- Yakhnet Batata (potato stew)
- Rishta (Lentil and Pasta Soup)
- Bazella w Riz Without Meat (pea and carrot stew)
- Rocca Salad
- Thyme Salad
- Ghallaba (Veggie Saute)
- Sfouf (Turmeric Cake)
- Kibbet Rahib (Monk’s Soup)
- Foul Akhdar Bi Zeit (broad beans with olive oil)
- Adas bi Hamod (Lemon Lentil Soup)
- Hindbeh Bi Zeit (Dandelion Greens in Oil)
- Freekeh Soup
- Mjadra Safra (Yellow lentil stew)
- Batinjan Mahshi (Stuffed Eggplants)
- Maghmour (eggplant-based dish that bears similarity to moussaka but without meat)
- Makloubeh without meat (upside down rice and vegetable pilaf)
- Malfouf Salad (Cabbage Salad)
- Bamia without meat (Okra Stew)
