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Middle Eastern

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A slice of golden brown Turkish Tofu and Spinach Borek on a white plate, revealing flaky filo pastry layers and a savory green filling of tofu and spinach.

Recipes

Turkish Tofu and Spinach Börek
[Vegan]

Close-up of golden-brown vegan baklava cups, filled with a rich walnut-tahini mixture, glistening with lemon-agave syrup, and arranged on a white plate.

Recipes

Baklava for Beginners
[Vegan]

A plate of golden-brown vegan Maamoul cookies, filled with a dark date-orange mixture, with some cookies broken open to show the filling.

Recipes

Maamoul: Date-Orange Stuffed Cookies
[Vegan]

Vegan Mujaddara bowl with spiced brown rice and lentils, golden crispy fried onions, creamy lemon-yogurt sauce, and fresh cilantro.

Recipes

Mujaddara
[Vegan, Gluten-Free]

Golden-brown spinach falafel balls, freshly fried, nestled in a pita pocket with crisp salad greens and generously drizzled with creamy tahini dressing.

Recipes

Spinach Falafel With Tahini Dressing
[Vegan]

Baked zucchini halves, stuffed with savory rice, currants, and caramelized onions, garnished with fresh parsley, pistachios, and pomegranate molasses.

Recipes

Stuffed Zucchini With Middle Eastern and Sicilian Flavors
[Vegan, Gluten-Free]

Freshly baked homemade vegan pita bread, golden brown and puffed, stacked on a wooden board, ready to be filled or dipped.

Recipes

Homemade Pita Bread
[Vegan]

Plated Lebanese Batata Hara (spicy potatoes with red pepper, cilantro) and Mujadara (lentils, rice, caramelized onions).

Recipes

A Night in Lebanon: Batata Hara and Mujadara
[Vegan, Gluten-Free]

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