Vegetarian Recipes from Around the World, Page 15

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 673 to 720
Salad Shirazi (Persian Cucumber, Tomato and Onion Salad)Tehran, Iran · easy · 20 minCucumber, tomato and red onion cut into a fine, even dice and dressed simply with verjuice or lime juice, olive oil and crushed dried mint, the bright side salad for rice and kebabs.
Laboo (Persian Hot Beetroot Street Snack)Tehran, Iran · easy · 1 h 50 minWhole beetroots boiled slowly until tender, peeled, cut into wedges and tossed hot in a glossy syrup made from their own cooking liquid, the steaming winter snack of Iranian street carts.
Di Gua Ye (Taiwanese Garlic Sweet Potato Leaves)Taipei, Taiwan · easy · 15 minTender sweet potato leaves and shoots stir-fried in a very hot wok with plenty of garlic and a splash of water until just wilted, silky and bright green.
Aloo Bhorta (Bangladeshi Mashed Potato with Mustard Oil and Chilli)Dhaka, Bangladesh · easy · 40 minBoiled potatoes mashed by hand with pungent raw mustard oil, fried onion, charred dried red chillies, green chilli and coriander, a comforting mash eaten with plain rice and dal.
Chatni Gashneez (Afghan Coriander and Walnut Chutney)Kabul, Afghanistan · easy · 15 minA fresh green chutney of coriander, green chilli, garlic and walnuts, pounded or blended coarse and sharpened with lemon juice or vinegar, spooned beside rice, kebabs and bolani at almost every Afghan meal.
Sahawiq (Yemeni Fresh Chili and Tomato Relish)Sana’a, Yemen · easy · 10 minTomato, green chili, garlic, cumin and coriander crushed together into a coarse, fiery fresh relish, spooned beside rice, bread, beans and meat at almost every Yemeni meal.
Makdous (Syrian Oil-Cured Stuffed Eggplants)Damascus, Syria · medium · 5.5 daysBaby eggplants blanched, salted and pressed, stuffed with walnuts, red pepper, chili and garlic and cured under olive oil for days until tangy, then eaten straight from the jar with warm flatbread.
Matbucha (Cooked Tomato and Pepper Salad)Tel Aviv, Israel · easy · 2 h 20 minCharred, peeled tomatoes and red peppers cooked slowly in olive oil with garlic and hot chili for an hour and a half until thick and jammy, served cool with bread among the first-course salads.
Timman (Iraqi White Rice with a Golden Crust)Baghdad, Iraq · easy · 1 h 5 minSoaked long-grain rice boiled hard in its soaking water with oil and salt, then steamed low and slow until every grain stands apart, with a thin crisp golden crust turned out on top.
Sambusak b'Tawa (Iraqi Chickpea Turnovers)Baghdad, Iraq · medium · 2 h 5 minThin yeasted dough folded into half-moons around mashed chickpeas cooked with golden onion and turmeric, then shallow-fried a minute a side until crisp and golden.
Ugiyot Tahini (Israeli Tahini Cookies)Tel Aviv, Israel · easy · 33 minCrumbly, shortbread-like cookies of butter, sugar, flour and a generous cup of raw tahini, scented with vanilla or cardamom and baked until just golden at the edges.
Eetch (Armenian Tomato and Bulgur Salad)Yerevan, Armenia · easy · 2 h 5 minFine bulgur simmered in a brick-red sauce of onion, tomato, tomato and pepper pastes and lemon, left to swell and cool, then heaped with spring onion, parsley and red pepper and scooped up with lettuce or lavash.
Gata (Armenian Sweet Pastry with Khoriz)Yerevan, Armenia · medium · 2 h 40 minA soft, buttery yeasted sour cream dough rolled around khoriz, a sweet crumbly filling of flour, butter and sugar, sliced, glazed with egg and baked golden, for eating with tea or coffee.
Mangal Salatı (Azerbaijani Grilled Vegetable Salad)Baku, Azerbaijan · easy · 1 h 20 minEggplants, tomatoes and peppers charred over the grill until soft, peeled, chopped small and drained, then tossed with raw onion, garlic, fresh herbs, oil and a splash of vinegar to eat beside kebab.
Şorqoğal (Azerbaijani Spiced Novruz Pastry)Baku, Azerbaijan · advanced · 2 h 30 minRound, many-layered buttery buns rolled from thin sheets of yeasted dough and filled with a savoury paste of toasted flour, butter, turmeric, fennel, cumin and black pepper, glazed yellow and baked golden.
Dagga (Gazan Hot Tomato and Dill Salad)West Bank, Palestine · easy · 15 minOnion, hot green chili, dill and ripe tomato pounded together with salt in a clay bowl into a fiery, chunky salsa, sharpened with lemon and drowned in olive oil, served beside fish, rice and stews.
Kleija (Qassim Date-Filled Cookies)Riyadh, Saudi Arabia · medium · 2 hRound, patterned cookies of wholewheat and white flour enriched with ghee and scented with cardamom and cinnamon, filled with date paste spiced with black lime and baked golden to eat with Arabic coffee.
Kurut (Kyrgyz Dried Salted Yogurt Balls)Bishkek, Kyrgyzstan · easy · 3.5 daysSoured milk strained into thick suzma, salted, rolled into small balls and dried in the sun until hard, a tangy, very salty snack that keeps for months.
Kelupis (Bruneian Glutinous Rice Rolls in Leaves)Bandar Seri Begawan, Brunei · medium · 2 h 10 minGlutinous rice cooked in coconut milk until glossy, wrapped in slim rolls of leaf and steamed, served with rendang, curry or peanut sauce at Hari Raya.
Roshi (Maldivian Flatbread)Malé, Maldives · easy · 1 h 25 minThin, soft flatbreads of plain flour, oil and boiling water, cooked on a hot pan until they puff, torn to scoop up mas huni or mixed into fish curry with a squeeze of lime.
Mashkhool (Kuwaiti White Rice with Onion Crust)Kuwait City, Kuwait · medium · 1 h 45 minFragrant basmati parboiled with cardamom, cinnamon and lemon, then steamed over saffron-tinted onions until a golden crust forms, served with crisp fried onions beside stews and fish.
Daqqus (Qatari Tomato and Garlic Sauce)Doha, Qatar · easy · 1 hFresh tomatoes blended with garlic, a little green chili and tomato paste, then simmered slowly until thick, deep red and tangy, to spoon over machboos.
Chakka (Tajik Strained Yogurt with Herbs and Garlic)Dushanbe, Tajikistan · easy · 8 h 15 minTangy yogurt hung in cloth until thick, then beaten with salt, garlic and chopped dill, mint and basil, set out with warm non to scoop at the start of the meal.
Dongchimi (North Korean Radish Water Kimchi)Pyongyang, North Korea · easy · 2 daysWhole Korean radishes salted, then left to sour in a clear brine with pear, garlic, ginger, green chili and scallions, giving crisp, mild pickles and an icy, tangy broth.
Golbheda ko Achar (Nepali Roasted Tomato Relish)Kathmandu Valley, Nepal · easy · 22 minTomatoes and dried red chillies charred over a flame, then pounded in a mortar with raw garlic, salt and a pinch of timur into a smoky, fiery relish for dal bhat and momo.
Wo (Newari Black Lentil Patties)Kathmandu Valley, Nepal · medium · 9 hSoaked and skinned black lentils ground to a thick batter with ginger, garlic and cumin, then pan-fried in a little oil into soft, golden, crisp-edged patties.
Burghul bi Banadoura (Syrian Tomato Bulgur Pilaf)Damascus, Syria · easy · 1 hCoarse bulgur simmered in a quick sauce of fresh tomatoes, onion and green pepper until each grain is tender and stained red, served beside stews, grills and yogurt.
Gratin DauphinoisDauphiné (Alps), France · easy · 1 h 35 minThin potato slices baked slowly in garlic-infused cream until the top blisters gold, Alpine comfort at its purest.
ColcannonMunster, Ireland · easy · 45 minButtery mashed potatoes folded with wilted cabbage and scallions, served with a melting well of butter.
Gazpacho AndaluzAndalusia, Spain · easy · 2 h 20 minThe cold soup of the Spanish south: ripe tomatoes, cucumber, and pepper blended silky-smooth with olive oil and sherry vinegar.
BarbagiuanMonaco, Monaco · medium · 1 hMonaco's national bite: little fried pastries stuffed with chard, ricotta, and herbs.
LángosGreat Hungarian Plain, Hungary · medium · 1 h 45 minA plate-sized disc of deep-fried dough rubbed with garlic and heaped with sour cream and cheese, Hungary's market-day treat.
Shopska SalataSofia, Bulgaria · easy · 15 minDiced tomato, cucumber, and pepper under a snowy blanket of grated white cheese, Bulgaria's national salad.
KulajdaBohemia, Czechia · medium · 55 minA creamy, sharply sour South Bohemian soup of potatoes and mushrooms thick with dill, finished with vinegar and topped with a poached egg.
Färskpotatis med Dill (New Potatoes with Dill)Skåne, Sweden · easy · 28 minYoung new potatoes boiled with dill and salt, then tossed in butter and fresh chopped dill, the essential Swedish Midsummer side whose arrival marks the start of summer.
Brezn (Bavarian Soft Pretzel)Bavaria (Munich), Germany · advanced · 1 h 55 minThe glossy dark-brown Bavarian soft pretzel, chewy-crusted and scattered with coarse salt, dipped in an alkaline bath before baking, carried by the armful at Oktoberfest.
Obatzda (Bavarian Cheese Spread)Bavaria (Munich), Germany · easy · 2 h 15 minA rust-coloured beer-garden spread of ripe camembert mashed with butter, paprika, caraway and onion, scooped up with pretzels and radishes.
Bayerischer Kartoffelsalat (Bavarian Potato Salad)Bavaria (Munich), Germany · easy · 1 h 40 minWarm sliced waxy potatoes dressed while hot with mustardy broth, vinegar, oil and onion (no mayonnaise), the light southern German potato salad served all through Oktoberfest.
Blaukraut (Bavarian Braised Red Cabbage)Bavaria (Munich), Germany · easy · 1 h 15 minRed cabbage slowly braised sweet-and-sour with apple, vinegar, cloves and juniper until glossy and tender, the classic Bavarian side to roast pork knuckle and Oktoberfest roasts.
QifqiTirana, Albania · medium · 1 hGjirokastër's signature fried rice fritters bound with egg and white cheese and heavily scented with mint, served with yogurt.
GromperekichelcherLuxembourg City, Luxembourg · easy · 40 minLuxembourg's funfair favorite: crisp grated-potato fritters with onion and parsley, fried golden and eaten with apple sauce.
Carciofi alla RomanaVatican City, Vatican City · medium · 1 hWhole Roman artichokes stuffed with garlic and wild mint, then braised upright in olive oil and water until meltingly tender.
Bruschetta al Pomodoro (Tomato Bruschetta)Lazio (Rome), Italy · easy · 50 minThick slices of country bread toasted until crisp, rubbed with raw garlic and heaped with diced ripe tomato, basil, salt and a generous pour of olive oil.
Tzatziki (Greek Garlic Yogurt and Cucumber Dip)Attica (Athens), Greece · easy · 1 h 15 minThick strained yogurt beaten with salted, squeezed cucumber, raw garlic, olive oil and a splash of red wine vinegar, chilled and scooped up with warm bread.
Gougères (Burgundy Cheese Puffs)Burgundy, France · medium · 50 minCrisp, hollow little choux puffs beaten with grated Comté or Gruyère and baked until deep gold, the classic bite with a glass of Burgundy.
Zibelechueche (Bernese Onion Tart)Bern, Switzerland · medium · 1 h 55 minA crisp butter shortcrust filled with a heap of slowly softened onions set in a creamy egg custard with nutmeg, the tart of Bern’s November onion market.
Bigilla (Maltese Broad Bean Dip)Valletta, Malta · easy · 13 h 45 minSmall dried broad beans soaked, simmered until soft and mashed with garlic, chilli, parsley, mint and olive oil into a rustic, spicy spread for crusty Maltese bread or galletti.
Urnebes (Serbian Spicy Cheese Spread)Niš, Serbia · easy · 45 minSalty white cheese mashed with kajmak, garlic, chopped hot peppers and crushed dried chilli into a fiery, rosy spread for bread and grilled meat, the way they make it in Niš.
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