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A spread of classic Levantine meze dishes, including, from top, clockwise: hummus, fried haloumi, baba ganouj, makdous and salad. Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine.
Levant: Kibbeh (also kubba or Köfte) is the basis of family of Middle Eastern dishes, and involves a filling of spiced ground meat and onions surrounded by a grain-based outer shell that is fried or baked. Kibbeh nayyeh: Levant: A Levantine mezze that consists of minced raw lamb mixed with fine bulgur and spices. Kushari: Egypt
In October 2024, Hisham Assaad published his second cookbook names Taboon: Sweet & Savoury Delights from the Lebanese Bakery which features recipes from Lebanon, Palestine, and Syria and highlights the Taboon bread, its method of making and an easy way to make it at home, its uses, and the resurgence of Taboon oven and bread during the attacks and destruction on Gaza (2023-2024).
Eastern Arabian cuisine versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin; [10] those versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves. [11] In Syria, the dish is often mixed with sheep cheese, which turns it into a creamier dish. [12]
Being located in the Levant, vegetables and herbs (wild or cultivated) are abundant in the fertile landscape and serve as a main base of the cuisine. [73] For Lebanese Christians , including Catholic ( Maronites and Melkites ) and Orthodox , fasting from meat is practiced over the Lenten period (from midnight to noon) during Easter .
Part of Levantine cuisine (Syria, Jordan, Lebanon, and Palestine), they are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. Sometimes chilli powder is added. [1] [2]
In Lebanese cuisine, kishk is commonly used to this day, mixed with tomato paste, as a topping for manakish, a sort of flatbread cooked in an open oven and eaten for breakfast or a lunch. Traditionally, it would also be served with eggs, as a kibbeh stuffing, or in a soup, possibly with lamb meat fried in its own fat ( awarma ).
Maqluba (also attested by a variety of other spellings in English; Arabic: مَقْلُوبَة, romanized: maqlūba, lit. 'upside-down') is a traditional Levantine dish, a variety of Pilaf [1] that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq.