Brown Girl Vegan

Category: Palestinian

  • Vegan Arayes (Meat Stuffed Pitas)

    Vegan Arayes (Meat Stuffed Pitas)

    These fluffy pitas stuffed with a vegan ‘meat’ filling and paired with a yogurt sauce is addictive and a delicious snack for any time!

    Arayes are popular middle-eastern street food consisting of fluffy pitas stuffed with a spiced meat mixture, then grilled or baked until crispy on the outside and juicy on the inside – they are similar to other dishes like sfiha (meat pies) and lahmacun (thin meat-topped flatbreads). The filling is typically made with ground meat, mixed with onions, garlic, parsley, and a blend of warm spices like cumin, paprika and 7-spice.

    They’re popular in Lebanese, Palestinian, and Syrian cuisines, but you’ll also find variations across the region. In Palestine, arayes are often grilled over charcoal, giving them a smoky flavor, or baked in traditional taboon ovens.

    This vegan version uses TVP (Textured Vegetable Protein) for a tasty meat-like alternative blended with aromatics, parsley and ground spices. You can pair Arayes with a yogurt based dip, tahini or my creamy silky smooth hummus recipe.

    Ingredients You Need

    • fresh pita bread – fresh ones make for the crispiest arayes!
    • TVP (textured vegetable protein) – you can also substitute this with a plant based lamb or beef mince of your choice. I use soy chunks, rehydrate them and blend them to make my own TVP.
    • aromatics – white onion, tomato, green chili, garlic
    • fresh herbs – parsley or coriander
    • ground spices – lebanese 7 spice blend, smoked paprika, coriander, cumin and cinnamon powder
    • corn starch – to bind the mixture

    Allium free substitutions: Omit white onion and garlic. Substitute with a pinch of hing.

    Gluten free substitutions: Use gluten free pitas.

    Print Recipe

    Vegan Arayes (Meat Stuffed Pitas)

    These fluffy pitas stuffed with a vegan 'meat' filling and paired with a yogurt sauce is addictive and a delicious snack for any time!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: Lebanese, Middle East, Palestinian
    Keyword: high protein, pita pockets

    Ingredients

    • 4 fresh pitas
    • 2 cups dry TVP or soy chunks
    • 1/4 white onion
    • 1 medium tomato
    • 1 green chili
    • 2 cloves garlic
    • 1 cup parsley or coriander
    • 1 tbsp Lebanese 7 spice
    • 1 tsp smoked paprika
    • 1/2 tsp coriander
    • 1/4 tsp cinnamon powder
    • 1/2 tsp cumin powder
    • 1 lime
    • 1.5 tbsp corn starch
    • olive oil for frying

    Yogurt Dip

    • 2 stalks spring onions only white part with a little bit of green
    • 1 tsp garlic powder
    • 1/2 tsp lime juice
    • 1 cup plant based / dairy free greek yogurt
    • 1/2 tsp salt

    Instructions

    • Soak TVP or soy chunks in 5 minutes in hot water. Drain excess water. Blend soy chunks into a mince or use TVP as they are.
    • Blend onion, tomato, green chili, garlic and parsley into a paste.
    • Mix TVP with the paste, spices and corn starch until you get a 'meaty' filling texture.
    • Cut each pita into halves or quarters and gently open the pockets. Stuff them with about 3-4 tbsp of the filling, pressing it down lightly to spread evenly.
    • Brush the outside of each stuffed pita with olive oil. Pan fry for a few minutes on both sides until crispy.
    • Grill – Place on a hot grill for 3 minutes per side until golden brown.
      Bake – Preheat oven to 200C and bake for 10-12 minutes, flipping halfway.
      Air-fry – Air fry at 190C for 8-10 minutes until crispy.
    • Blend the ingredients for the yogurt sauce until smooth and creamy.
    • Serve hot with the yogurt sauce.

  • Vegan Maklouba (Palestinian Flipped Rice)

    Vegan Maklouba (Palestinian Flipped Rice)

    Maklouba – also known as Maqluba or Makloubeh – is a Palestinian layered dish made with rice, protein and fried vegetables for a hearty and fulfilling meal.

    Maklouba is a traditional Levantine dish that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq. It’s often considered the national dish of Palestine – and in this era of resistance, I decided to make this Vegan Maklouba at home. Food sometimes goes beyond culinary satisfaction, and in this case preparing this dish at home is an attempt to ensure Palestinian culture is not erased.

    While this version may not be the most traditional or perfect, it serves as a statement to free Palestine while also spreading awareness of this delicious dish that is served at festivities and communal gatherings.

    ‘Maklouba’ also means ‘upside down’ – this layered one-pot dish has many versions but the main concept is to flip the dish upside down to reveal the layers of rice, protein and vegetables. It also incorporates the use of 7-spice which is an unique spice blend of: coriander, allspice, cumin, cloves, black pepper, cinnamon, and nutmeg. It’s very fragrant and aromatic which is why this dish is one of the most delicious rice dishes ever to exist!

    A big thank you to Waseem for inspiring the steps of this recipe.

    Ingredients You Need

    • plant based protein – you can use any beans like chickpeas, black beans, cannelini beans, butterbeans. Mix that with either tempeh, tofu or plant based meat. I have used a combination of chickpeas and tempeh.
    • vegetables – tomatoes, potatoes, eggplant, cauliflower
    • aromatics – white onion, green chili (optional)
    • spice mix for protein – 7 spice, turmeric, salt, black pepper
    • rice – long grain basmati rice works best for this recipe
    • whole spices – bay leaves, cinnamon, cloves or star anise, cardamom
    • garnish – toasted pine nuts, parsley

    Gluten free substitutions: This recipe is naturally gluten free.

    Allium free substitutions: Omit white onion and you’re good!

    Print Recipe

    Vegan Maklouba (Palestinian Flipped Rice)

    Maklouba – also known as Maqluba or Makloubeh – is a Palestinian layered dish made with rice, protein and fried vegetables for a hearty and fulfilling meal.
    Prep Time45 minutes
    Cook Time30 minutes
    Total Time1 hour 15 minutes
    Course: Main Course
    Cuisine: Middle East, Palestinian
    Keyword: chickpeas, rice, tempeh
    Servings: 4

    Ingredients

    • 1/2 can chickpeas
    • 300 g tempeh
    • 2 medium tomatoes
    • 2 medium potatoes
    • 1 large eggplant
    • 1/2 head cauliflower
    • 1.5 tbsp 7-spice
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 1 cup basmati rice
    • 1.5 cups water
    • 2 bay leaves
    • 1 cinnamon stick
    • 4 cloves or 2 star anise
    • 3 cardamom
    • extra virgin olive oil

    Garnish

    • parsley
    • toasted pine nuts

    Instructions

    • Rinse and drain basmati rice 3-4 times until water runs clear. Soak the rice for 30 minutes.
    • Preheat oven to 200C. Slice eggplant, potatoes into thin slices. Break up cauliflower into small florets. Place on baking tray.
    • Drizzle with a generous amount of olive oil and bake for 25-30 minutes, flipping them halfway.
    • Slice tomatoes. Crumble chickpeas and tempeh. Dice onions.
    • Saute onions in olive oil until translucent. Add 7-spice, turmeric, salt and black pepper – saute for a few seconds until spices are cooked. Add in chickpeas and tempeh.
    • Saute until tempeh is cooked. The mixture should be dark brown in colour.
    • Layer tomatoes > eggplant > cauliflower > chickpea & tempeh mixture > potatoes > basmati rice > aromatics > water in a pressure cooker. Remember to spread the ingredients evenly so it cooks evenly.
    • Cover the lid of the pressure cooker and wait for the steam to release from the nozzle. Lower the flame and cook for 15 minutes. Switch off flame and let the dish remain in the heat for 10-15 minutes.
    • If using a regular karge, heavy-bottomed pot, start layering the ingredients and cover the pot with a lid. Cook the Maklouba on low heat for about 20 minutes. Once cooked, remove the pot from the heat and let it sit for about 5 minutes to set.
    • Open the lid, and place a wide serving plate on top. Carefully flip the cooker upside down (it might be quite heavy so you can do it slowly). Gently lift the pot off, and the layers of rice and vegetables should hold their shape.
    • Garnish with toasted pine nuts and fresh parsley.