Category: Middle East

Mutabbal is a creamy, flavorful Middle Eastern dish made from roasted eggplant, tahini, garlic, and lemon juice. The eggplant is cooked until tender, then blended into a soft, smooth consistency with nutty tahini, creating a rich base. Garlic and lemon add zest and freshness. Often served with olive oil and herbs, Mutabbal is a staple in mezze platters. It differs from Baba Ganoush, which has a chunkier texture and a more complex flavor profile with additional ingredients like tomatoes and walnuts. Mutabbal focuses on a simpler blend, highlighting the smooth harmony of eggplant and tahini.

Labneh, traditionally a thick, creamy cheese made from strained goat’s milk yogurt, is a staple in Middle Eastern kitchens beloved for its rich tanginess. Our plant-based twist uses cashew yogurt to mimic labneh’s velvety texture and distinctive tang, offering a delicious, dairy-free alternative. Topped with savory kalamata olives, za’atar seasoning, and fresh dill, this vegan labneh is a versatile spread that will elevate any dish.

Ash Reshteh is a traditional Persian noodle soup from Iran, celebrated for its rich blend of beans, herbs, and noodles. This hearty dish is deeply rooted in Iranian cuisine and is particularly beloved during Persian New Year celebrations and other festive occasions. It’s known for its thick, comforting texture and the use of reshteh noodles, with a variety of greens and legumes such as spinach, lentils, chickpeas, and kidney beans making up its base. Flavored with aromatic spices, it’s traditionally served with a dollop of kashk (a type of whey) to add a sour tang. In this recipe, we swapped the kashk with plant-based yogurt for a dollop of tangy creaminess that melts into the soup. Its popularity extends beyond Iran, enjoyed everywhere by those who appreciate the intricate flavors and textures that define Persian cuisine.