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, Lebanon, Israel, Jordan, Northern Iraq, Southern Turkey near Adana, Gaziantep, Antakya, and Mardin and the Palestinian territories.
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
See also
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.
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