Vegan Khyariyeh

Khyariyeh is a lesser-known Levantine dish, believed to originate from North Lebanon. It’s a simplified version of Ablama B’laban.

Both recipes share common ingredients, but Khyariyeh skips the labor-intensive step of hollowing zucchinis and stuffing them with rice and meat (or meat replacement in our case).
Despite its name meaning “Cucumberist,” the recipe surprisingly doesn’t include cucumbers.

Preparation time: 30 mins

Difficulty: Easy

Extra Tips

You can add garlic to Ada’s Vegan Labneh‘s mix.You can also replace the Pine nuts with almonds or cashews.

Ingredients

– 200 grs of Ada’s Vegan Labneh
– 6 medium zucchinis
– 1/2 cup of TVP (soy meat)
– 1 medium onion, finely chopped
– 2 cups of rice
– A pinch of 7 spices
– A pinch of black pepper
– Dried Mint
– Salt
– Pine nuts
– Olive oil

Recipe

1- Cut the zucchinis into cylinders.

2- Mix the TVP (soy meat) with 7 spices and moisten with a bit of water to expand.

3- In a pot, heat olive oil and stir fry the TVP, pine nuts, and onions until fragrant.

4- Add zucchini cylinders and stir fry for a minute, then cover the pot to let them cook together and meld flavors.

5- In a bowl, thin Ada’s Vegan Labneh with 1 cup of cold water (add them little by little while whisking with a spoon), then combine with dried mint and salt.

6- Once zucchinis are cooked, pour Ada’s Vegan Labneh mix into the pot, stir well, and let it cook over medium heat until Ada’s Vegan Labneh starts boiling, stirring occasionally.

7- Serve with rice on the side.