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Cuisine of the Eastern Mediterranean
Levantine cuisine is the traditional cuisine of the Levant. The cuisine has similarities with other Easter Mediterranean cuisines, such as Balkan cuisine
Levantine_cuisine
Region in the Eastern Mediterranean
the Levant and Levantine archaeology, food scholars of Levantine cuisine, and Latin Catholics of the Levant are sometimes called Levantines, though the term
Levant
Topics referred to by the same term
Latin Church in the Middle East: Levantine Arabic, a variety of Arabic Levantine cuisine, the cuisine of the Levant Levantine Cultural Center, subsequently
Levantine
Culinary traditions of Jordan
Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Stuffed vegetables are common, with many different techniques employed in their
Jordanian_cuisine
Culinary traditions of Arab people
Regional cuisine varies considerably. Levantine cuisine is known for olive oil, za'atar, and mezze dishes such as hummus and falafel; Iraqi cuisine, documented
Arab_cuisine
Culinary traditions of the Mediterranean basin
with distinct cuisines, in particular (going anticlockwise around the region) the Moroccan, Algerian, Tunisian, Libyan, Egyptian, Levantine, Ottoman (Turkish)
Mediterranean_cuisine
Sudanese cuisine is greatly affected by the historical cross-cultural influences of Arab, Nubian, Egyptian, Turkish, Greek, and Levantine cuisine in Sudan
Sudanese_cuisine
Culinary traditions of Iraq
al-Warraq Arab cuisine Armenian cuisine Assyrian cuisine Azerbaijani cuisine Central Asian cuisine Iranian cuisine Levantine cuisine List of dishes from
Iraqi_cuisine
Levantine dish of parsley and bulgur
bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States. The Levantine Arabic tabbūle is derived from the
Tabbouleh
Middle Eastern condiment made from sesame
in some East Asian cuisines, may differ only slightly from tahini. Tahini is of Arabic origin and comes from a colloquial Levantine Arabic pronunciation
Tahini
Culinary traditions of Lebanon
read 19th century Arabic cookbooks, and was an important text for Levantine cuisine in general for decades. The Lebanese diaspora who live worldwide has
Lebanese_cuisine
Culinary traditions of Palestine
strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian
Palestinian_cuisine
Bahraini cuisine Emirati cuisine Kuwaiti cuisine Omani cuisine Qatari cuisine Saudi Arabian cuisine Yemeni cuisine Kurdish cuisine Levantine cuisine Iraqi
List_of_cuisines
Levantine flatbread dish
Manakish (Levantine Arabic: مناقيش, romanized: manāʾīš), singular man'ousheh (منقوشة, manʾūše) is a popular Levantine pastry, consisting of dough topped
Manakish
Middle Eastern sauce made either from walnuts (Turkey) or tahini (Levant)
ve tarator sos). A staple dish of Byzantine cuisine, which was adopted later by Turkish cuisine. Levantine Baqdunsieh, made with lemon juice, tahini, and
Tarator_(sauce)
Middle Eastern chickpea puree dish
Ibn al-Adim from Aleppo in present-day Syria. Commonly consumed in Levantine cuisine, it is usually eaten as a dip with pita bread. In the West, it is
Hummus
Culinary traditions of Iran
cuisines over the ages, among them Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and
Iranian_cuisine
Culinary traditions of the Assyrian people
cuisines, as well as Greek cuisine, Levantine cuisine, Turkish cuisine, Iranian cuisine, Palestinian cuisine, and Armenian cuisine, with most dishes being
Assyrian_cuisine
Culinary traditions of the Kurdish people
Bulgarian cuisine Caucasian cuisine Central Asian cuisine Cypriot cuisine Georgian cuisine Greek cuisine Iranian cuisine Levantine cuisine Mediterranean
Kurdish_cuisine
Lebanese salad with toasted flatbread
Fattoush (Arabic: فتّوش; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of pita combined with mixed greens
Fattoush
Culinary traditions of Syria
thyme and olive oil Food portal Mediterranean cuisine Levantine cuisine Middle Eastern cuisine Arab cuisine Eddé, Anne-Marie. (1999). La Principauté ayyoubide
Syrian_cuisine
Dish served throughout the Levant
مَقْلُوبَة, romanized: maqlūba, lit. 'upside-down') is a traditional Levantine dish, a variety of Pilaf that is popular across Palestine, Jordan, Syria
Maqluba
Middle eastern condiment made from reduced pomegranate juice
Nardenk Azerbaijani cuisine Armenian cuisine Turkish cuisine Levantine cuisine Arabic cuisine Middle Eastern cuisine Iranian cuisine Sharots "Narsharab
Pomegranate_molasses
Arab and Levantine stuffed pie
spinach or cheese such as feta or akkawi. They are part of Arab and Levantine cuisine and are eaten in Lebanon, Syria, Israel, Palestine, Jordan, Iraq,
Fatayer
Cereal food made from groats of different wheat species
borghol is a cracked wheat foodstuff found in Middle Eastern and South Asian cuisines, among others. It is a cereal food made from the groats of several different
Bulgur
Roasted goat or lamb dish popular in the Arab world
Horn of Africa and North Africa. Food portal Mesopotamian cuisine Arab cuisine Levantine cuisine List of lamb dishes List of rice dishes Whole Roasted Lamb
Quzi
Middle Eastern distilled spirit
Arak or araq (Arabic: عرق) is a distilled Levantine spirit of the anise drinks family. The word arak comes from Arabic ʿaraq (عرق, meaning 'perspiration')
Arak_(drink)
Levantine pickled eggplant dish
or sometimes المقدوس) is a dish of oil-cured aubergines. Part of Levantine cuisine (Syria, Jordan, Lebanon, and Palestine), they are miniature, tangy
Makdous
Middle Eastern dessert
Cataife Type Dessert,Pastry Place of origin Middle East Associated cuisine Levantine, Balkanic, Arabic, Turkish, Greek, Armenian Serving temperature Warm
Kadayif_(pastry)
Iraqi national dish
Iraqis who lived there after the 2003 invasion of Iraq. Iraqi cuisine Middle Eastern cuisine Masgouf arguably being the most famous dish of Iraq, it is also
Masgouf
Levantine herb or herb blend
and family of wild herbs native to the Levant, central to Middle Eastern cuisine and culture. The term refers both to aromatic plants of the Origanum and
Za'atar
Levantine mezze
Become Lebanese? The Social Origins of National Food Culture". Making Levantine Cuisine: 34–35. Retrieved 29 December 2025. Ashkenazi, Michael (2020). Food
Kibbeh_nayyeh
Cuisine of the Ottoman Empire and its region
contributing to the evolving, unique character of Ottoman foodways. Levantine cuisine was enriched by the new ingredients from Asia and the Americas. Fernand
Ottoman_cuisine
Traditional Jordanian dish
dish Musakhan, Palestinian onion, chicken and bread dish Shishbarak, Levantine meat and onion dumpling Moussaka "Makmoora: Taste of Irbid loved across
Makmoura
Garlic sauce common in the Levant
as a dip, especially with french fries, chicken, and artichoke, and in Levantine sandwiches, especially those containing chicken. It is also commonly served
Toum
Cuisine of the Syrian Jews
the cuisine from standard Syrian foods. Food portal Arab cuisine Syrian cuisine Central Asian cuisine Israeli cuisine Jewish dietary laws Levantine cuisine
Syrian_Jewish_cuisine
Traditional Levantine cheese
sorke, sürke, or eddesh, is a type of cow or sheep milk cheese in Levantine cuisine. The origins of the name are not currently traceable; some hypothesize
Shanklish
Middle Eastern hot sauce
sriracha. Sometimes the name shatta Shamiyya (Arabic: شطة شامية, lit. 'Levantine shatta') is used to refer to this condiment in Arabic. Another name for
Shatta_(condiment)
Syrian dish
molasses, and beef broth. Kibbeh safarjaliyeh is a variation of the common Levantine dish, kibbeh, which it includes as an essential ingredient. Kibbeh safarjaliyeh
Kibbeh_safarjaliyeh
Middle Eastern flatbread with minced meat
the Iraqi Cuisine, Equinox Publishing Ltd, 2018 – a scholarly cookbook and food history that discusses laḥm bi-ʿajīn as a traditional Levantine meat flatbread
Lahmacun
Dish of lentils, rice and sautéed onions
also kedgeree). In Iranian cuisine, a similar dish composed of rice and lentils is called addas polo. In Cypriot cuisine, the dish called fakes moutzentra
Mujaddara
2012 cookbook by Ottolenghi and Tamimi
and Palestinian Sami Tamimi about food in Jerusalem. The book explores cuisine and traditions in the authors' shared hometown. The authors, both expatriate
Jerusalem:_A_Cookbook
Red pepper dip from Syrian cuisine
associated with Syria, muhammara can also be found in Western Armenian cuisine. In western Turkey, muhammara is referred to as acuka and is served as
Muhammara
Middle Eastern fruit syrup
Ramadan.[citation needed] Erk al sous Kharoub Qamar Al Deen Tamr Hindi Levantine cuisine Middle East portal Food portal Jallab – A Refreshingly Sweet Summer
Jallab
Regional cuisine
which itself was heavily influenced by Arabian Levantine cuisine and the medieval Byzantine cuisine. The Ottoman Empire introduced peppers to the region
Balkan_cuisine
and akawieh) is a white cheese with a rich and subtle flavor. It is a Levantine cheese originating from what is now Acre, Israel (Akka in Arabic). This
List_of_Levantine_cheeses
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include
Egyptian_cuisine
Arab and Levantine dish of ground meat and bulgur
Kibbeh is considered to be a national dish of Lebanon and Syria. In Levantine cuisine, kibbeh is made by pounding bulgur wheat together with meat into a
Kibbeh
Green bean and tomato dish
Fasoulia is a stew of green beans, tomato sauce, and olive oil found in the cuisines of the Balkans, Turkey, and the Levant. Green beans and tomtaoes originated
Fasoulia
Skewered meat dish
preparing them. Several varieties of shish kebab are popular in Egyptian cuisine. Skewers of grilled seasoned ground meat are called kofta. Shish taouk
Shish_kebab
Cold cucumber–yogurt dip, soup, or sauce
in summer, while related versions continue to exist in Balkan and Levantine cuisines. In Iraq, jajeek is often served as meze. It may accompany alcoholic
Tzatziki
Culinary tradition
Iranian cuisine Iraqi cuisine Israeli cuisine Jordanian cuisine Kurdish cuisine Kuwaiti cuisine Lebanese cuisine Levantine cuisine Omani cuisine Palestinian
Middle_Eastern_cuisine
Stuffed leaves dish made from malva
v t e Levantine cuisine Beverages Non-alcoholic beverages Arabic coffee Turkish coffee Arabic tea Jallab Mur Mate Dibs Sahlab Sharbat Qamar al-din Tamarind
Stuffed_mallow
Maghrebi dish of eggs poached in a sauce
adopted. The dish was not previously associated with Palestinian or Levantine cuisine. Shakshouka began appearing in Israeli restaurants in the 1990s. Many
Shakshouka
Dairy coagulated milk product
a dessert. It is found in Southern Mediterranean cuisines, including Levantine and Egyptian cuisines. It is sometimes scented with orange flower water
Qishta
of Israeli cuisine occurred largely through the mixing of Jewish diasporic cuisines with Levantine cuisine, including Palestinian cuisine. This effort
Politics of food in the Arab–Israeli conflict
Politics_of_food_in_the_Arab–Israeli_conflict
Traditional Syrian dessert
called ʾaṭər (Levantine Arabic: قَطْر), and orange flower water or rose water. It is normally filled with cream or clotted cream (Levantine Arabic: قشطة
Halawet_el_jibn
Cream-filled filo pastry dessert
also known as Shaabiyat (Arabic: شعيبيات, شعبيات) and Şöbiyet, is a Levantine sweet pastry similar to baklava. Warbat consists of layers of phyllo dough
Warbat
Beverage made from tamarind consumed in Egypt and the Levant
v t e Egyptian cuisine Beverages Non-alcoholic beverages Amar eddin Aseer asab Black tea Kushari Saʻidi Erq sous Karkadeh Kharob Laban rayeb Sahlab Sharbat
Tamr_hindi
Middle Eastern cheese
This Arab cuisine–related article is a stub. You can help Wikipedia by adding missing information.
Jibneh_Arabieh
Dish involving filling the cavities of a bell pepper with other food
Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved bell peppers filled with any of a variety of fillings, often including
Stuffed_peppers
Arab lamb dish
groups of people like families. Jordanian cuisine List of lamb dishes Palestinian cuisine "Jordanian cuisine". kinghussein.gov.jo. 2010-02-04. Retrieved
Mansaf
Fried Arab dessert
stuffings. It is often likened to a cannoli. It is found in Levantine, Iraqi, and Omani cuisines. The dessert is prepared by rolling the filling into baklava
Znoud_el-sit
Dish of layered vegetables, sauce and meat
stove, it often contains onions and chickpeas. Moussaka in Palestinian cuisine generally has minced meat between layers of eggplants. In the Gaza Strip
Moussaka
Salad dishes within Arabic cuisine
Arabic salad is any of a variety of salad dishes that form part of Arab cuisine. Combining many different fruits and spices, and often served as part of
Arab_salad
Traditional Egyptian dish
l-habib. Arayes [ar; es] (Levantine Arabic: عرايس) is a similar dish popular around the Levant. It is made with Levantine pita rather than Egyptian bread
Hawawshi
Chicken dish
Arab cuisine that has become part of broader Middle Eastern and Caucasian cuisine. Shish taouk is served in many kebab houses. Shish (Levantine Arabic:
Shish_taouk
Milk-based dessert pudding
the Middle East. According to legend, muhallebi was introduced into Arab cuisine in the late 7th century by a Persian cook from the then Sasanian Empire
Muhallebi
Variation of hummus
v t e Levantine cuisine Beverages Non-alcoholic beverages Arabic coffee Turkish coffee Arabic tea Jallab Mur Mate Dibs Sahlab Sharbat Qamar al-din Tamarind
Msabbaha
Culinary traditions of Turkey
Assyrian cuisine Iranian cuisine Iraqi cuisine Kurdish cuisine Levantine cuisine Israeli cuisine Jordanian cuisine Lebanese cuisine Palestinian cuisine Osman
Turkish_cuisine
Food or beverage of fermented milk
Thyme Walnut Za'atar Unique instruments Raʾwa Kazan Manqal Related cuisines Arab Levantine Mediterranean Middle Eastern Armenian Cypriot Ottoman Syrian
Leben_(milk_product)
Armenian and Middle Eastern cracked wheat and meat porridge
pot, such as in Ashura. Harise is also a common dish in Syrian cuisine and Iraqi cuisine. Formerly found only in homes, it is now served in restaurants
Harees
Arab dessert
texts (Arabic: عيش السرايا.. ونصوص أخرى). Madlouqa (Arabic: مدلوقة) is a Levantine cold-served dessert made from a layer of semolina flour that is toasted
Aish_as-Saraya
Culinary tradition
and Levantine influences. Haitian cuisine has some similarities with "criollo" (Spanish for 'creole') cooking and similar to other Caribbean cuisine, but
Haitian_cuisine
Stuffed dish
Bulgarian, Persian, Greek, Romanian, Iraqi, Levantine, Egyptian, former Yugoslav constituent states, and Armenian cuisines. Wrapped leaf dishes are part of the
Stuffed_leaves
Vegetable salad made in Israel
across the land, this salad latter migrated to all areas of the Israeli cuisine. Variations on the basic recipe have been made by the different Jewish
Israeli_salad
Levantine tomato, onion, and hot pepper dish
قلّاية بندورة أو مسقّعة البندورة, lit. 'pan of tomatoes') is a simple Levantine dish of tomatoes, onions, hot peppers (usually serranos or jalapenos)
Qalayet_bandora
Coffee brewing method without filters
ISBN 978-0-7818-1190-3. Akin, Engin (6 October 2015). Essential Turkish Cuisine. Abrams. ISBN 978-1-61312-871-8. Hattam, Jennifer; Larson, Vanessa; Newman
Turkish_coffee
Arab cuisine of the Persian Gulf - Arab cuisine of the Persian Gulf today is the result of combination of diverse cuisines, incorporating Levantine, Indian
List_of_Asian_cuisines
Middle Eastern dish
Graham Auman; Valosik, Vicki (4 January 2022). "Introduction". Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas
Shawarma
Type of bread
developed by Iraqi bakers in the early 20th century. Khubz al-ʾAbbas Iraqi cuisine Culture of Iraq "Samoon (Iraq) Recipe - MrBreakfast.com". www.mrbreakfast
Samoon
Lebanese vegetable dish
Thyme Walnut Za'atar Unique instruments Raʾwa Kazan Manqal Related cuisines Arab Levantine Mediterranean Middle Eastern Armenian Cypriot Ottoman Syrian
Batata_harra
Ottoman rice and intestine sausage
al-Turk. Mombar originated in Ottoman cuisine, and eventually spread into Iraqi, Egyptian, and Levantine cuisine. A recipe for mumbar (stuffed intestine)
Mombar
Greek dish
v t e Greek cuisine History Ancient Greek cuisine Ancient Greece and wine Byzantine cuisine Ingredients Basil Caper Dill Eggplant Garlic Honey Mastic
Gyros
Culinary traditions of Trinidad and Tobago
Tobago cuisine is influenced by Indian-South Asian, West African, Creole, European, North American, Chinese, Amerindian, Latin American, and Levantine culinary
Trinidad_and_Tobago_cuisine
Levantine sesame cookie
Barazek or barazeq (Arabic: برازق, romanized: barāzeq) is a Levantine cookie whose main ingredient is sesame (Arabic: سمسم, romanized: sumsum) and often
Barazek
Syrian sweetbread popular on Ramadan
"Ramadan bread", is a traditional Syrian leavened sweet bread common in Levantine cuisine. It is made into a variety of shapes and sizes, and is stuffed with
Maarouk
Eggplant casserole eaten in Egypt and the Levant
it can also be made with minced beef. Egypt portal Food portal Egyptian cuisine Moussaka List of Middle Eastern dishes List of African dishes "Mesaka'a
Mesaqaʻah
Various cuisines in Houston, Texas
restaurants selling Levantine cuisine also served sandwiches. This trend started with Jalal Antone, who in the 1960s/1970s advised Levantine businesspeople
Cuisine_of_Houston
Middle Eastern fried bean dish
fritter of Egyptian origin that features in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both
Falafel
Spice mix
بَهَارَات 'spices') is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton
Baharat
Culinary traditions of Israel
Mediterranean cuisine Middle Eastern cuisine Palestinian cuisine Levantine cuisine Mesopotamian cuisine Assyrian cuisine Cypriot cuisine Yemeni cuisine Egyptian
Israeli_cuisine
Salted, fermented butter used in Middle Eastern and North African cuisine
samneh, or sminn) is a salted, fermented butter native to North African cuisine (Algerian, Moroccan and Tunisian), as well as a traditional Yemeni dish
Smen
Black coffee popular in the Middle East
Bahrain Brewing coffee over hot sand, Egypt Coffee portal Arabic tea Arab cuisine Coffee in Islam Home roasting coffee Green coffee Turkish coffee "How Can
Arabic_coffee
Levantine yogurt and lamb stew
Shakriyeh (Arabic: شاكرية, also known as "laban emmo") is a traditional Levantine stew of lamb cooked in yogurt, often served with Arabic rice. Look up
Shakriyeh
Lamb dish popular in Syria
Al-Bajjaria or Al-bujari (Arabic: البجارية, ālbǧāryh) is a Levantine dish popular in Deir ez-Zor, usually offered at events and weddings have been named
Bajjaria
Type of flatbread
called kandu in Sanskrit literature, in which tandoori parched, roasted cuisine is described as kandu pakva (grains, meat, etc. roasted in a tandoor) along
Tandoor_bread
Cookie with sweet filling
filling, the filled ma'amoul is then squeezed into a mold then baked. Levantine maʿamoul has been linked by food historians to kleicha, a Mesopotamian
Ma'amoul
Yeast-leavened flatbread baked from wheat flour
sandwiches. It can also be cut and baked into crispy pita chips. In Turkish cuisine, the word pide may refer to three different styles of bread: a flatbread
Pita
Number of different kinds of coffees or coffee substitutes
White coffee can refer to any of a number of different kinds of coffees or coffee substitutes worldwide. In many English-speaking countries, "white coffee"
White_coffee
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