A Middle Eastern Vegetarian Dinner

As we settle into cooler weather, we find ourselves reaching more often for the warming spices of the Middle East, especially for seasoning hearty dishes that showcase the vegetables of autumn. Toasted cumin seeds, rich and fragrant, form the flavor foundations for both a raw beet salad and a garlicky dish of slow-braised green beans; allspice and cinnamon lend an earthy note to bright tabbouleh; and cardamom, with its invigorating sweet spice, livens up a luscious squash dessert porridge. Though this meal is entirely vegetarian, its satisfying flavors and wholesome grains and beans ensure that no one will bemoan the lack of meat.

The Menu

More About This Menu

To save yourself time on the day of your dinner party, you can make the za'atar dip, baba ghannouj, and tabbouleh the day before serving.
For this menu, try serving a selection of Lebanese wines. There are about 35 wineries currently producing wine in and around Lebanon's fertile Bekaa Valley, whose winter rain and hot, summer sunshine help the grapes ripen easily. To find the best bottles, see our guide to Lebanese wines »
Cooking vegetables past the point of al dente gives them sweet complexity and comforting creaminess. Learn why in the Issue #141 story The Soft Approach »
Sweet, strong, and invigorating, cardamom is one of the world's most prized ingredients. Read about its history and uses in Queen of Spices »
To make this menu vegan, substitue vegan mayonnaise in the baba ghannouj, and serve a simple dessert of fresh fruit and herbal tea instead of the pumpkin halvah and chai tea.