Plant-based diets have a long and rich history in the Middle East, deeply intertwined with the region's culture and traditions. For centuries, the reliance on grains, legumes, fruits, and vegetables was not only a matter of necessity but also of health and sustainability. In Arab countries, plant-based diets were a practical choice for many who could not afford meat, and these diets were also seen as beneficial for health. This article explores the historical context of plant-based diets in the Middle East, highlighting traditional dishes and the philosophical advocacy of figures like Porphyry of Tyre and Abu al-Alaa al-Ma'arri.