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A 176-page paperback cookbook by Ruth Salem Sader, granddaughter of Syrian and Lebanese immigrants, who turned her family's cooking vegetarian. It covers pastes, yogurts, salads, stews, egg dishes, desserts and drinks, with recipes such as Lebanese tabbouleh, escarole in olive oil, okra stew, rice with lentils, fried falafel balls, dried apricot candies with almonds and Turkish coffee with cardamom. It suits vegetarians who want to cook Levantine food at home and cooks adapting familiar Arab dishes without meat. Most vegetarian Middle Eastern cookbooks lean on mezze and salads; this one spreads across stews, egg dishes and sweets too, though at 176 pages it is a compact single-author collection rather than an encyclopedic reference.
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Vegetarian Arab Cooking is a cookbook by Ruth Salem Sader. The author is the granddaughter of Syrian and Lebanese immigrants and grew up surrounded by the aromas and flavors of Middle Eastern spices and foods. After she became a vegetarian, she found many Middle Eastern dishes to include in her diet. She also began adapting other recipes to vegetarian versions.
The book has recipes for pastes, yogurts, salads, stews, eggs, desserts, drinks and more. Recipes include Lebanese Tabbouleh, Escarole in olive oil, Okra Stew, Rice with lentils, Fried Falafel Balls, Dried Apricot Candies with Almonds and Turkish Coffee with Cardamom.
