The Middle East is often celebrated for its rich culinary heritage, but what is less acknowledged is how deeply plant-based traditions run through its kitchens. These traditions extend across North Africa as well, where grains, legumes, and vegetables form the foundation of daily meals. Central to this is the culture of mezze, the generous spread of small dishes meant for sharing. Meals are not centered on a single protein but on abundance through variety, with hummus, tabbouleh, baba ganoush, falafel, couscous, and zaalouk forming the heart of the table. This communal approach, paired with fertile climates and a reliance on olive oil, fresh produce, and aromatic herbs, has created a cuisine where compassion and flavor coexist effortlessly.