Maintaining Middle Eastern Meat-Centric Culinary Traditions with Plant-Based Options

The Middle East boasts a vibrant food culture deeply rooted in the consumption of meat, fish, and dairy. In a region where dishes like kebabs, kubba, biryani, and tepsi baytinijan take center stage, the coexistence of Arab culinary traditions with veganism may seem challenging.

Conversations about being vegan in the Middle East led The Vegan Review to speak with Zeina Amhaz, a Lebanese health coach residing in New York who embraced veganism over four years ago. Amhaz's decision to adopt a plant-based lifestyle was fueled by a desire to address health issues and heightened awareness of environmental concerns, animal cruelty, and food inequality through documentaries.

Reflecting on her Lebanese upbringing, Amhaz reminisces about her mother's kitchen, where meat, eggs, and dairy were integral components of every meal. Despite her initial unfamiliarity with plant-based diets, she emphasizes that veganism has expanded her culinary horizons, allowing her to explore diverse cuisines and techniques.

Addressing the intersection of veganism and Middle Eastern culture, Amhaz remarks, "Vegan cooking opens up a new world of cuisine and technique, so I've never felt limited in my food options." Despite forgoing beloved dishes like chicken shawarma and knefeh, she notes that vegan alternatives are abundant, with traditional Middle Eastern diets historically incorporating economical vegan options.

Egyptian chef Ramy Abdelrehim echoes this sentiment, asserting that plant-based dishes are prevalent in Egyptian cuisine, with chicken and beef being considered delicacies. He emphasizes that the historical reliance on vegetables and fruits along the Nile has made plant-based eating a necessity.

While meat plays a prominent role in Middle Eastern cuisine, there are a variety of vegan-friendly options, notably found on mezze platters. Tabbouleh, hummus, Iraqi flatbreads, Fattoush, and Za'atar manakeesh are just a few examples. Additionally, Amhaz mentions foul, an Egyptian breakfast dish made from fava beans, as another plant-based delight.

Not only are there existing vegan dishes, but Amhaz encourages creativity in the kitchen by veganizing traditional favorites. She shares her innovative substitutions, such as using cashews instead of dairy in knefeh, tofu as a chicken alternative, and mushrooms as substitutes for beef and lamb.

Amhaz emphasizes the importance of spices in Arabic cooking, suggesting that infusing vegan products with the same spices used in traditional dishes can yield authentic flavors. She also introduces the technique of freezing tofu before seasoning to enhance its ability to absorb flavors, mimicking the robust spicing of meat.

Despite initial skepticism about the compatibility of Arab culture with veganism, reality is more promising. Many Middle Eastern dishes are inherently vegan-friendly, and non-vegan options can be adapted or substituted for plant-based alternatives. By explaining the principles and embracing creativity in the kitchen, it is possible to seamlessly integrate veganism with Middle Eastern culture. After all, who says you can't have the best of both worlds?