Levantine cuisine

Ottoman Syria

Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham. This region shared many culinary traditions under the Ottoman Empire which continue to be influential today. It covers the modern states of Syria, Israel, Lebanon, Jordan, Northern Iraq, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo).

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

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

Levantine cuisine

Olives Hummus Tabbouleh Muhammara Manakish Fattoush Shawarma Baklava

Labaneh Matbucha Baba ghanoush Shashlik Lentil soup Börek Dolma Sfiha

Tahini Kibbeh Qatayef Sambusac Maqluba Shanklish Pita Arak

Toum Arabic salad Za'atar Falafel Mansaf

See also

• Turkish cuisine
• Assyrian cuisine
• Armenian cuisine
• Iraqi cuisine
• Lebanese cuisine
• Israeli cuisine
• Jordanian cuisine
• Palestinian cuisine
• Syrian cuisine
• Middle Eastern cuisine

References

• 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.