How to Veganize Middle Eastern Recipes
A practical path through shawarma, kofta, yogurt sauces, butter, honey, and stock.
Start with the job of the ingredient
Many Middle Eastern flavors are already plant-forward. The vegan work is usually protein texture, yogurt tang, clarified-butter richness, and hidden stock checks.
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Frequently Asked Questions
Is hummus always vegan?
Traditional hummus is chickpeas, tahini, lemon, garlic, olive oil, and salt, so it is usually vegan. Some restaurants top it with ground meat or add yogurt, so check toppings and variations.
Is falafel vegan?
Falafel is made from chickpeas, fava beans, or both, with herbs and spices, and is normally vegan. The main question is whether it is fried in oil shared with meat or fish, and whether the sauce contains yogurt.
What can I use instead of labneh?
Strain unsweetened soy or coconut yogurt with a pinch of salt in a cloth-lined sieve in the fridge overnight. It thickens into a spreadable, tangy cheese you can top with olive oil and za’atar.
What is samneh and how do I replace it?
Samneh is clarified butter, similar to ghee, used in rice dishes and sweets. Use olive oil for savory dishes, and a neutral oil or vegan butter for pastries and rice.
What replaces kashk in Persian recipes?
Kashk is a fermented dairy product with a sour, salty taste. A mix of cashew cream or plain soy yogurt with lemon juice, salt, and a little white miso gives a similar tangy richness.