Ancient cuisine, modern flavours: Lebanese cook highlights versatility of Middle Eastern vegetarian fare

Salma Hage hooked me with her baba ganoush – smooth, garlicky, and most definitely moreish. She reeled me in with her other mezze classics: fava bean and mint falafel; sweet potato kibbeh; and beets with labneh (a tart, strained yogurt cheese). The Lebanese cook focuses entirely on the meatless in her second book, The Middle Eastern…