Levantine cuisine










Ottoman Syria (in purple)


Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad al-Sham and Mashriq, which covers a large area of the Eastern Mediterranean. It continues to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo). In the broader family of Mediterranean cuisine, Cypriot cuisine also has strong Levantine influences. Conversely, some of the dishes listed below may have early origins in neighboring regions, but have long since become traditions in the Levant.


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




Contents






  • 1 Levantine dishes


  • 2 Levantine cuisine by country


  • 3 See also


  • 4 References


  • 5 Bibliography


  • 6 Further reading


  • 7 External links





Levantine dishes





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





Kibbeh nayyeh





Makdous





Manakish





Mujaddara




  • Levantine salad : A salad of diced tomato, cucumber, onion, and sometimes parsley, dressed with lemon juice and olive oil. Other famous salads include: Artichoke salad, Beet salad, Avocado salad, Fattoush and Tabouli.


  • Arak (عرق): A clear, colourless alcoholic spirit.


  • Awameh (عوامة): is a kind of fried-dough Levantine pastry similar to doughnut holes, made of deep fried dough, soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame.


  • Baba ghanoush (بابا غنوج): A dip made from baked, mashed eggplant mixed with lemon, garlic, olive oil and various seasonings.


  • Baklava (البقلاوة): A dessert made of phyllo pastry filled with chopped nuts and soaked in syrup.


  • Bamia (بامية): A stew prepared with chunks of lamb meat with okra in a tomato-based sauce, served over rice.


  • Basbousa (بسبوسة): A Middle Eastern small, sweet cake of cooked semolina soaked in rose water syrup, topped with almonds or walnuts.


  • Dolma (محشي): Various vegetables, typically aubergines, courgettes, onions, peppers and/or tomatoes stuffed with minced meat and rice.


  • Falafel (الفلافل): Spiced mashed chickpeas formed into balls or fritters and deep-fried, usually eaten with or in pita bread and hummus.


  • Fasoulia (فاصوليا): A stew prepared with dry white beans and meat served over rice.


  • Fatteh (فتّة): Chicken over rice, topped with yogurt and pita bread.


  • Fattoush (فتوش): A salad consisting of chopped cucumbers, radishes, tomatoes, and other vegetables together with fried or toasted pita bread.


  • Ful medames (فول مدمس): Ground fava beans and olive oil.


  • Ful medames salad (سلطة فول مدمس): It typically consists of fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt.


  • Halva (حلوى): A flour or nut-based confection including fruit or nuts.


  • Hummus (الحمص): A thick paste or spread made from ground chickpeas and olive oil, lemon, and garlic; also common in Egypt.


  • Hummus salad (سلطة حمص): is an Arab salad. It typically consists of dry chickpea, soda carbonate, lemon juice, garlic, tahini, salt, olive oil, and cumin.


  • Ka'ak (كعك): A type of biscuit/cookie shaped into a ring, occasionally sprinkled with sesame seeds.


  • Kabsa (كبسة): A rice-based dish commonly eaten with meat, lamb or chicken, cooked in a variety of spices and topped with nuts over rice.


  • Kanafeh (كنافة): A dessert made with shredded filo and melted cheese soaked in a sugary syrup.


  • Kebab (كباب): A dish consisting of ground beef or lamb grilled or roasted on a skewer.


  • Kebab karaz (كباب كرز): A type of kebab consisting of lamb meatballs in a cherry-based broth with pine nuts and sour cherries over pita bread.


  • Kibbeh (كبة): A dumpling-like dish of ground lamb with bulgur wheat or rice and seasonings, eaten cooked or raw.


  • Kibbeh nayyeh (كبة نيئة): A mezze consisting of minced raw meat mixed with fine bulgur and various seasonings.


  • Labneh (لبنة): Yogurt that has been strained to remove its whey. Most popular as a breakfast food.


  • Lentil soup (شوربة عدس): A soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk.


  • Limonana (ليمون نعناع): type of lemonade made from freshly-squeezed lemon juice and mint leaves.


  • Ma'amoul (معمول): Semolina cookies filled with dates or walnuts, commonly sprinkled with sugar.


  • Makdous (مكدوس): Stuffed oil-cured baby aubergines, said to increase appetite.


  • Manakish (مناقيش): A pizza-like flatbread garnished with minced meat, thyme and/or za'atar. Commonly eaten during breakfast and dinner.


  • Mansaf (المنسف): Lamb or chicken cooked in a sauce of fermented dried yogurt and served over rice.


  • Malfouf salad (سلطة ملفوف): is a salad of Arab salads, typically consists of juice, olive oil, garlic, salt and a healthy dose of fresh dried mint.


  • Kousa Mahshi (كوسا محشي): Courgettes baked and stuffed with minced meat and rice in a tomato-based sauce.


  • Maqluba (مقلوبة): A rice-based casserole which includes meat, rice, and fried vegetables placed in a pot, which is then flipped upside down when served, hence the name "maqluba", which translates literally as "upside-down".


  • Markook (مرقوق): A thin, unleavened flatbread baked on an iron griddle known as a saj.


  • Masgouf (مسكوف): An open-cut freshwater fish marinated with curcuma and roasted for hours in a clay oven, and served with grilled onions and tomato, pickles and salad.


  • Mfarakeh (مفركة): is an Arab dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish.


  • Muhammara (محمرة): A hot pepper dip made from fresh or dried peppers, breadcrumbs, olive oil, spices and ground walnuts.


  • Mujaddara (مجدرة): Cooked lentils together with groats, generally rice, and garnished with sautéed onions.


  • Mulukhiyah (ملوخية): A type of stew cooked with mallow leaves that are mucillagenous like okra, and eaten with chicken in a thick broth.


  • Musakhan (مسخّن): A classic Palestinian dish, composed of a whole roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread.


  • Pita (خبز عربي): A soft, slightly leavened flatbread baked from wheat flour.


  • Qamar al-Din (قمر الدين): A thick, cold apricot drink typically served during the month of Ramadan.


  • Qatayef (قطايف): A dessert commonly served during the month of Ramadan, a sort of sweet dumpling filled with cream or nuts.


  • Qidra (قدرة): A stew consisting of lamb mixed with chickpeas, garlic and spices, commonly served over rice.


  • Quzi (قوزي): A hearty dish of roasted lamb with raisins, nuts and spices over rice or wrapped within taboon bread.


  • Sambusac (سمبوسك): A triangular savory pastry which is fried in ghee or oil and contains spiced vegetables or meat.


  • Sfiha (صفيحة): Open-faced meat pies made with ground mutton or now lamb or beef.


  • Shanklish (شنكليش): Cow's or sheep's milk cheese formed into balls of approximately 6 cm diameter, rolled in Aleppo pepper and za'atar, and then aged and dried.


  • Shashlik (شاشليك): A dish of skewered and grilled cubes of meat.


  • Shawarma (الشاورما): Roasted meat, especially when cooked on a revolving spit and shaved for serving in sandwiches.


  • Shish kebab (شيش كباب): Grilled or roasted chunks of meat prepared on a skewer, commonly served over flatbread or rice.


  • Sumaghiyyeh (السماقية): The ground sumac is first soaked in water and then mixed with tahina (sesame seed paste), additional water, and flour for thickness. The mixture is then added to sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans.


  • Raheb (سلطة راهب): is a salad with aubergines and tomatoes. It is popular in the Middle East.


  • Tabbouleh (تبولة): A salad of bulgur mixed with finely chopped parsley, along with minced onions and tomatoes.


  • Tahini (طحينة): A condiment prepared from grounded and hulled sesame seeds. It is a primary ingredient which composes baba ghanoush and hummus.


  • Tepsi (التبسي): A casserole baked with minced meat, aubergine, potato and tomato slices. Served with pickles, rice and salad.


  • Toum (التوم): A paste containing garlic, olive oil and salt, typically used as a dip.


  • Turkish coffee (قهوة تركية): A method which involves simmering coffee beans, then served in a cup which the grounds finally settle.


  • Warbat (وربات): A sweet pastry with thin layers of phyllo pastry filled with custard. Popularly eaten during Ramadan.


  • Za'atar (زَعْتَر): A condiment made from the dried herb(s), mixed with sesame seeds, dried sumac, and often salt, as well as other spices.


  • Zalabia (زلابية): A fried dough pastry fried in balls or discs and dipped in a sweet syrup.


  • Zibdieh (زبدية): Shrimp cooked with red peppers, garlic and peeled tomatoes.




Levantine cuisine by country





  • Assyria Assyrian cuisine


  • Greece Greek cuisine


  • Syria Syrian cuisine


  • Lebanon Lebanese cuisine


  • Israel Israeli cuisine


  • Jordan Jordanian cuisine


  • Palestinian National Authority Palestinian cuisine


  • Turkey Turkish cuisine


  • Iraqi Kurdistan Iraqi cuisine


  • Iraqi Kurdistan Kurdish cuisine






See also




  • Arab cuisine

  • Middle Eastern cuisine

  • Jewish cuisine

  • Saudi Arabian cuisine



References





  1. ^ Wright, 2003, p. 241




Bibliography


.mw-parser-output .refbegin{font-size:90%;margin-bottom:0.5em}.mw-parser-output .refbegin-hanging-indents>ul{list-style-type:none;margin-left:0}.mw-parser-output .refbegin-hanging-indents>ul>li,.mw-parser-output .refbegin-hanging-indents>dl>dd{margin-left:0;padding-left:3.2em;text-indent:-3.2em;list-style:none}.mw-parser-output .refbegin-100{font-size:100%}


  • Wright, Clifford A. (2003). 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..mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"""""""'""'"}.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/12px-Wikisource-logo.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}



Further reading



  • 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.

  • Jean Bottéro, The Oldest Cuisine in the World: Cooking in Mesopotamia, University of Chicago Press, 2004,
    ISBN 0226067343



External links



  • Media related to Levantine cuisine at Wikimedia Commons









-

Popular posts from this blog

Italian cuisine

Image
"Italian restaurant" redirects here. For the television series, see Italian Restaurant. Some typical Italian gastronomic products in a window display in Imola Pizza is one of the world's most popular foods and a common fast food item Part of a series on the Culture of Italy History People Languages Traditions Mythology and folklore Mythology folklore Cuisine Festivals Religion Art Literature Music and performing arts Music Media Television Cinema Sport Monuments World Heritage Sites Symbols Flag Coat of arms Italy portal v t e Italian cuisine History Ancient Roman cuisine Medieval cuisine Early modern cuisine Contemporary cuisine Regional cuisines Apulian cuisine Lombard cuisine Neapolitan cuisine Roman cuisine Sicilian cuisine Venetian cuisine Cuisine of Abruzzo Cuisine of Sardinia Lists Chefs Dishes Pas
Read more

Bulgarian cuisine

Image
Part of a series on Bulgarians .mw-parser-output .nobold{font-weight:normal} българи Culture Literature Music Art Cinema Names Cuisine Dances Costume Sport Public holidays in Bulgaria By country Albania Australia Canada Czechoslovakia Greece New Zealand Romania Serbia South America Turkey Ukraine United States Bulgarian citizens France Germany Hungary Italy Lebanon Lithuania Macedonia Spain United Kingdom Subgroups Anatolian Balkanian Banat Bulgarians Bessarabian Bulgarian Dobrujans Macedonian Ruptsi Balkandzhii Pomaks (Bulgarian Muslims) Thracian Shopi/Torlaks Şchei Religion Bulgarian Orthodox Church Islam Catholic Church Protestant denominations Language Bulgarian Dialects Banat Bulgarian Other List of Bulgarians People of Bulgarian descent v t e Tarator is a cold soup made of yogurt, water, minced cucumber, dill, garlic, and sunflower or olive oil (Chips are
Read more

Carrot

Image
Root vegetable, usually orange in color This article is about the cultivated vegetable. For other uses, see Carrot (disambiguation). Carrot Scientific classification Kingdom: Plantae Clade : Angiosperms Clade : Eudicots Clade : Asterids Order: Apiales Family: Apiaceae Genus: Daucus Species: D. carota Subspecies: D. c. subsp. sativus Trinomial name Daucus carota subsp. sativus (Hoffm.) Schübl. & G. Martens The carrot ( Daucus carota subsp. sativus ) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. [1] Carrots are a domesticated form of the wild carrot, Daucus carota , native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot ha
Read more