Dishes originating from Lebanon that exclude meat, poultry, or fish while highlighting fresh produce, legumes, grains, and flavorful spices constitute a vibrant culinary landscape. Examples include tabbouleh (parsley salad), hummus (chickpea dip), baba ghanoush (eggplant dip), falafel (fried chickpea patties), and various vegetable-based stews. These items are prepared without animal products.
Plant-based Lebanese cuisine offers nutritional advantages, typically featuring high fiber content, vitamins, and minerals while remaining relatively low in saturated fats. Its historical roots are intertwined with agricultural practices and resource availability within the region. This style of food supports dietary diversity, appealing to individuals seeking both flavorful and healthy meal options. Furthermore, its adaptability caters to evolving tastes and dietary preferences, resonating with a growing emphasis on sustainable and ethically-sourced ingredients.