Turkish lentil soup – mercimek çorbası – is a simple but moreish dish. A perfect starter or light meal when served with bread. This dish is already vegan and exemplifies the deep, earthy flavours that can be found in the Middle East.
Aubergine stew – یتیمچه – yatimcheh – is a delicious meatless Persian dish. My Iranian friend once told me that aubergines are to Iran as potatoes are to Britain. In Iran, you can buy aubergines by the bucketload – literally.
Love tahini and pekmez on bread? This healthy cake recipe is a sweet and nutty vegan treat. Perfect with a cup of tea.
Be refreshed by this creamy Turkish almond pudding on a sunny day. Fragrant with a nutty depth, Keşkül takes only 15 minutes to make with just five key ingredients.
Similar to baba ganoush, this garlicky smoked aubergine mezze dip is delicious on bread, hot or cold. Read on for my vegan Mirza Ghasemi origins story and simple recipe.
Cook up a pot of healthy Iranian Spinach Soup – Âsh-e Sak, rich with vegan split pea protein and bursting with mint and lemon flavours.
Iran’s popular Torshi Liteh pickle is packed with vegetables, herbs and spices. Try this recipe with smoked aubergine, tarragon and rose, adapted from my Iranian family friend.
This delicious Iranian Rhubarb Stew is the perfect way to use your homegrown rhubarb. It’s savoury, sour, healthy, and full of vegan protein!
Khoresht e Bamieh is a South Iranian okra stew with a spiced tomato sauce served on rice. History of Khoresht e Bamieh ‘Bamieh’ or ‘بامیه’ is the Farsi word for Okra. Similarly, it is known as ‘bamia’ or ‘bamya’ across the Middle East. Nowadays, Okra is grown in warm countries around the globe but okra …