Vegetarian Recipes from Around the World, Page 14

Every dish here is naturally vegetarian, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle vegetarian and the ingredients rewrite themselves with regional swaps.
844 recipes · showing 625 to 672
Safou (Congolese Warm Salted African Plums)Brazzaville, Republic of the Congo · easy · 25 minPurple safou, the African plum, warmed briefly in salted water until the green flesh turns soft and buttery, eaten with roasted maize as a seasonal snack.
İmam Bayıldı (Swooning Imam’s Eggplant)İzmir (Aegean), Turkey · easy · 1 h 10 minWhole eggplants braised in olive oil until silken, stuffed with sweet onions, tomato, and garlic. Served cool.
Borani BanjanKabul, Afghanistan · easy · 55 minSilky fried eggplant layered with tomato and garlicky yogurt, finished with dried mint, Kabul’s favorite way to honor a vegetable.
MuhammaraDamascus, Syria · easy · 35 minThe crimson mezze of roasted red peppers, walnuts, and pomegranate molasses, smoky, sweet, and gently fierce.
Khaman DhoklaGujarat, India · easy · 35 minCloud-light steamed chickpea-flour cakes, tempered with mustard seeds and curry leaves, Gujarat’s teatime signature.
Bolani (Stuffed Flatbread)Kabul, Afghanistan · medium · 1 hA thin Afghan flatbread folded around a spiced mashed-potato and leek filling and pan-fried until crisp, served with a mint-yogurt dip.
FattoushDamascus, Syria · easy · 30 minA bright Syrian chopped salad of crisp vegetables and toasted flatbread in a tangy sumac and pomegranate molasses dressing.
Pai Huang Gua (Smashed Cucumber Salad)Sichuan, China · easy · 30 minCucumbers smacked with a cleaver until they crack, salted, then tossed with raw garlic, black vinegar, soy sauce, sesame oil and a spoon of chili oil.
Tabbouleh (Lebanese Parsley and Bulgur Salad)Beirut, Lebanon · easy · 30 minA green salad of finely chopped parsley and mint with diced tomato, spring onion and just a sprinkle of fine bulgur, dressed sharply with lemon and olive oil.
Aloo Samosa (Punjabi Spiced Potato Samosa)Punjab, India · advanced · 2 h 5 minFlaky, ajwain-scented pastry cones stuffed with spiced potato and peas, fried slowly until blistered and golden and served hot with tamarind and mint chutneys.
Sigara Böreği (Turkish Crispy Cheese Rolls)İzmir (Aegean), Turkey · easy · 40 minThin yufka pastry rolled tight as a cigarette around white cheese and chopped parsley, sealed with water and fried in sunflower oil until crisp and golden.
Salat Katzutz (Israeli Chopped Salad)Tel Aviv, Israel · easy · 20 minTomatoes and unpeeled cucumbers diced as small as you can with onion, pepper and parsley, dressed only with lemon juice, olive oil and salt.
Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Paste)Imereti, Georgia · medium · 1 h 30 minThin slices of fried eggplant rolled around a garlicky walnut paste scented with coriander and blue fenugreek, scattered with pomegranate seeds and served cool.
Dahi Baray (Lentil Dumplings in Spiced Yogurt)Lahore (Punjab), Pakistan · medium · 8 hLight, fluffy fried urad dal dumplings soaked soft in warm water, then smothered in chilled sweet and salty yogurt and finished with tamarind and green chutneys and chaat masala.
Aloo Sadeko (Nepali Spiced Potato Salad)Kathmandu Valley, Nepal · easy · 1 hBoiled potatoes tossed with red onion, green chilli, lime, timur pepper and toasted sesame, then doused in smoking mustard oil fried with fenugreek and turmeric.
Obi Non (Uzbek Stamped Bread)Tashkent, Uzbekistan · medium · 2 h 40 minRound yeasted flatbreads with a thick, soft, golden rim and a thin crisp centre stamped with a pattern of holes, glazed with milk and scattered with nigella and sesame seeds.
Shrak (Jordanian Bedouin Saj Bread)Amman, Jordan · advanced · 1 h 15 minPaper-thin, soft, unleavened flatbread of whole-wheat and white flour, stretched by hand into wide sheets and baked in seconds on a domed saj or an upturned wok.
Kashk-e Bademjan (Persian Eggplant and Kashk Dip)Tehran, Iran · medium · 1 h 50 minFried eggplant mashed with golden onions, garlic and turmeric, enriched with tangy kashk and walnuts, and finished with fried onion, sizzled dried mint and swirls of kashk.
Chotpoti (Bangladeshi Spiced Peas with Tamarind)Dhaka, Bangladesh · easy · 9 h 20 minSoft dried peas and potato, warm and tangy, heaped with raw onion, green chilli, cucumber, coriander, grated boiled egg and crushed fuchka shells and drenched in spiced tamarind water.
Roti Jala (Malaysian Lacy Net Crepes)Penang, Malaysia · medium · 1 h 5 minSoft, golden, lace-like crepes of flour, egg, coconut milk and turmeric, drizzled in a net pattern onto a hot pan, folded and served with chicken curry.
Baya Kyaw (Burmese Split Pea Fritters)Yangon, Myanmar · easy · 8 h 45 minCrunchy little fritters of soaked yellow split peas, half ground smooth and half coarse, with onion, chilli, coriander and turmeric, served hot with a tamarind dip.
Shelpek (Kazakh Fried Flatbread)Almaty, Kazakhstan · easy · 55 minThin, soft rounds of milk and butter dough, fried quickly in hot oil until puffed and golden, and eaten warm with tea, butter, honey or jam, or beside soup and meat.
Ezay (Bhutanese Chili and Cheese Relish)Thimphu, Bhutan · easy · 15 minA fiery raw relish of chopped chilies, tomato, red onion and coriander, crumbled with fresh cheese and seasoned with salt and numbing Sichuan pepper, spooned onto rice.
Ka'ak al-Quds (Jerusalem Sesame Bread)West Bank, Palestine · medium · 2 h 33 minLong oval rings of soft, yeasted bread thickly coated in toasted sesame and baked until crusty, eaten warm with za'atar, olive oil and baked eggs.
Lavash (Armenian Thin Flatbread)Yerevan, Armenia · medium · 1 h 30 minPaper-thin, soft sheets of flour, water and salt, rolled until you can see through them and baked in seconds on a very hot pan, for wrapping cheese, herbs and grilled meat.
Shafoot (Yemeni Flatbread in Herbed Yogurt)Sana’a, Yemen · medium · 2 h 15 minSpongy lahoh flatbreads soaked in a cold, green yogurt and buttermilk sauce blended with garlic, chili, coriander, mint and spring onion, topped with pomegranate seeds.
Tamees (Saudi Hejazi Flatbread)Hejaz, Saudi Arabia · medium · 2 h 7 minA large, round yeasted flatbread of white and wholemeal flour, docked all over, brushed with ghee and scattered with sesame and nigella, baked very hot until blistered and eaten warm with ful.
Regag with Egg and Cheese (Emirati Crisp Flatbread)Dubai, United Arab Emirates · medium · 1 hA wafer-thin batter bread spread across a hot griddle until crisp, topped while it cooks with beaten egg and cream cheese, then folded into a crunchy triangle.
Nakhi (Kuwaiti Spiced Boiled Chickpeas)Kuwait City, Kuwait · easy · 14 h 10 minChickpeas simmered soft with whole green chilies, cumin and salt, served warm in their broth with lemon juice, more cumin and a pinch of chili, and warm bread.
Shakarob (Tajik Tomato and Onion Salad)Dushanbe, Tajikistan · easy · 15 minRipe tomatoes and paper-thin onion, soaked in cold water to tame their bite, seasoned simply with salt, black pepper, herbs and a little oil, to eat beside plov.
Budu (Timorese Tomato, Mint and Lime Salsa)Dili, Timor-Leste · easy · 15 minA fresh, sharp relish of chopped tomato, red onion and mint dressed with lime juice and salt, spooned over grilled fish, corn and rice.
Kabab Bahraini (Bahraini Chickpea Flour Fritters)Manama, Bahrain · easy · 55 minSpoonfuls of spiced chickpea-flour batter full of chopped tomato, onion, green chili and garlic, fried until crisp and golden and eaten hot with a yogurt and coriander dip.
Bajilla (Qatari Spiced Boiled Broad Beans)Doha, Qatar · easy · 13 h 10 minWhole dried broad beans soaked overnight and boiled soft with salt, then served warm with lemon, cumin and chopped hot chili, with bread on the side.
Paneer Tikka (Spiced Grilled Paneer)Punjab, India · easy · 1 h 34 minCubes of paneer, onion and pepper coated in a yogurt marinade with chilli, garam masala and dried fenugreek, then grilled hot until charred at the edges and served with green chutney and lemon.
Kheere ka Raita (Cucumber Raita)Punjab, India · easy · 12 minCool whisked yogurt with chopped cucumber, fresh coriander and mint, seasoned with salt and a dusting of roasted cumin, served alongside biryani, pulao and spiced curries.
Ajad (Thai Cucumber Relish)Bangkok (Central), Thailand · easy · 30 minThin slices of cucumber, shallot and red chilli in a clear sweet-sour vinegar syrup, the crisp, cooling relish served beside satay, fish cakes and Massaman curry.
Mchadi (Georgian Cornbread)Imereti, Georgia · easy · 34 minThick little oval cakes of stone-ground white cornmeal, salt and water, fried in a covered pan until crisp and golden outside and dense and crumbly within, served warm with lobio and cheese.
Lobiani (Georgian Bean-Stuffed Bread)Racha, Georgia · medium · 11 h 10 minSoft yeasted bread rounds filled with buttery mashed kidney beans, onion, garlic, coriander and blue fenugreek, baked golden, brushed with butter and eaten warm in wedges.
Cong You Bing (Scallion Pancakes)Shanghai, China · medium · 1 h 35 minHot-water dough rolled thin, spread with scallion-scented oil paste and chopped spring onions, coiled into a snail and flattened, then pan-fried until crisp and flaky outside and chewy within.
Batata Harra (Lebanese Spicy Potatoes)Beirut, Lebanon · easy · 50 minCubes of potato fried until crisp and golden, then tossed in hot olive oil with plenty of garlic, chilli and fresh coriander and finished with lemon juice.
Fatayer bi Sabanekh (Lebanese Spinach Pies)Beirut, Lebanon · medium · 2 h 12 minSmall triangles of soft yeasted dough sealed around a tangy filling of spinach, onion, sumac, lemon and olive oil, baked until golden and eaten warm or at room temperature.
Şehriyeli Pilav (Turkish Rice Pilaf with Orzo)İzmir (Aegean), Turkey · easy · 52 minRinsed, soaked rice cooked with little rice-shaped pasta toasted golden in butter, then left to rest under a cloth until every grain is separate and fluffy.
Perkedel Kentang (Indonesian Potato Fritters)Jakarta, Indonesia · medium · 2 hFried potatoes mashed with fried shallots, spring onion, celery leaves, white pepper and nutmeg, shaped into little patties, dipped in egg and fried golden, the classic side for soto ayam and rice.
Atchara (Filipino Pickled Green Papaya)Central Luzon, Philippines · easy · 2 daysShredded unripe papaya salted and squeezed dry, then packed with carrot, red pepper, ginger, garlic, onion and raisins in a sweet, sharp cane vinegar brine, the crunchy relish for grilled and fried meats.
Turon (Filipino Caramelised Banana Rolls)Central Luzon, Philippines · easy · 35 minHalved saba bananas and strips of ripe jackfruit rolled in brown sugar and lumpia wrappers, then fried in oil with more sugar that melts into a crackly caramel shell.
Kachumber (Pakistani Tomato, Cucumber and Onion Salad)Lahore (Punjab), Pakistan · easy · 10 minFinely diced tomato, cucumber and red onion with green chilli and coriander, dressed with lemon juice, salt, black pepper and roasted cumin, the fresh relish served beside biryani, karahi and kebabs.
Shalgam (Kazakh Radish Salad)Almaty, Kazakhstan · easy · 1 hLong white radish, carrot, sweet red pepper and onion cut into fine strips and dressed with oil, vinegar, garlic, a little sugar and a pinch of chilli, a crunchy cold salad for the start of a feast.
Mutabbal (Jordanian Smoky Eggplant and Tahini Dip)Amman, Jordan · easy · 1 hEggplant charred whole over a flame until the flesh is soft and smoky, then mashed with tahini, garlic, lemon and a spoonful of yogurt, finished with olive oil and pomegranate seeds.
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