Levantine cuisine

This page is subject to the extended confirmed restriction related to the Arab-Israeli conflict.Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria.

It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.

[1] The history of Levantine cuisine can be traced back to the early civilizations that flourished in the region, such as the Canaanites, Israelites, Phoenicians, and Hittites.

These ancient cultures developed complex agricultural systems, producing grains, legumes, fruits, and vegetables that would become staples of the Levantine diet.

Bread, olive oil, and wine were integral to the cuisine from the very beginning, and remain so today.

A spread of classic Levantine meze dishes, including, from top, clockwise: hummus , fried haloumi , baba ganouj , makdous and salad
Baba ghanoush
Falafel
Fattoush is a Levantine pita bread salad that includes mixed greens and other vegetables . [ 5 ]
Manakish
Freekeh : Green durmum wheat cooked with lamb fat with vegetables
Jordanian lamb mansaf
Classic musakhan – roasted chicken on a bed of bread, pine nuts, onions and spices
Tahina as a condiment along with lemon and garlic
Knafeh or layered sweetened cheese on spun pastry