Vegan Recipes from the Middle East

Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!

The Vegan Middle Eastern Cookbook is a beautiful book of authentic recipes, based around grains and pulses, nuts, vegetables and fruits, from cuisine in Iran, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey.

Don’t eat cooked rice after more than 24 hours.

Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Bin allium scraps (onion, leeks, garlic, shallots, chives) and citrus/tomato/rhubarb scraps, as acids could harm compost creatures. It’s okay to put them in food waste bins (made into biogas).

For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch tops closed) before recycling, to avoid wildlife getting trapped.

Find dishes to use as a main course or traditional mezze. This book features warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, bread, pickles, relishes and pastries.

About the author 

Parvin Razavi was born in Iran, and spent her early years at the Caspian Sea and in Tehran, until their family emigrated to Europe. She has always been fascinated by her family kitchen, and her culinary talent was valued for years among friends, before she turned her passion into her profession.