Levantine cuisine

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Ottoman Syria (in purple)

Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham. This region shared many culinary traditions before and during the Turkish-Ottoman Empire which continue to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of Jordan, Lebanon, Palestine, Israel, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo) and northern Iraq; Cypriot cuisine also has strong Levantine influences.

Aleppo was a major cultural and commercial centre in this region.

Perhaps the most distinctive aspect of this cuisine are meze including tabbouleh, hummus and baba ghanoush.

1 Levantine dishes
2 Levantine cuisine by country
3 See also
4 References
5 Bibliography
6 Further reading

Levantine dishes[edit]

Fattoush is a Levantine pita bread salad that includes mixed greens and other vegetables.^[1]

Mujaddara

Levantine cuisine by country[edit]

References[edit]

^ Wright, 2003, p. 241

Bibliography[edit]

Wright, Clifford A. (2003). information Title Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more (Illustrated ed.). Harvard Common Press. ISBN 1-55832-227-2.

Further reading[edit]

Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4, p. 35.

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