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 is found in the modern states of Egypt, 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.
Notable Levantine dishes
Levantine cuisine by country
- 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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