About this project
Preparation time: 45 minutes
Vegan Recipes from the Middle East by Parvin Razavi
Published by Grub Street Publishing
Enjoyment, hospitality, tradition, creativity, sustainability and joy of life ̶ these starting points were the inspiration for this book. The cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food and Parvin Razavi has taken the fresh and varied cuisines of Iran, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey to create a beautiful vegan cookbook. Whether as a main course or for the traditional mezze, this book contains dishes that blend natural culinary delights from the various food cultures and combines them with contemporary approaches. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. The varied cuisines of the Middle East provide a wealth of vegan recipes. PARVIN RAZAVI was born in Iran and spent her early years at the Caspian Sea and in Tehran until their family emigrated to Europe. She had always been fascinated by her family kitchen and her culinary talent was valued for many years just among her circle of friends, before she made her passion into her profession. From then on, she wrote her own very successful foodblog ‘thx4cooking’ and began as an editor at Biorama, a magazine for a sustainable lifestyle.© 2018 Parvin Razavi / Grub Street Publishing · Reproduced with permission.
Put the lentils, potatoes, mint and onion in a blender and puree until smooth, mix with flour and season with lemon juice, salt and pepper.
Then, with damp hands, shape into little rissoles. Coat in breadcrumbs.
Heat some olive oil in a non-stick frying pan and fry the rissoles until crispy.
Sprinkle salt on the tomatoes and fry on both sides until they slowly brown.
Serve with the rissoles.