Top Results for Levantine

Za'atar is a culinary herb mixture originating from the Levant region, consisting primarily of dried herbs such as thyme or oregano, sesame seeds, dried sumac, and salt. The blend is known for its tangy, herbal flavor profile and is traditionally used as a seasoning for meats, vegetables, or breads...

The Kingdom of Samaria, more commonly known as the Kingdom of Israel, was an Iron Age Levantine state established in the central highlands of Canaan. It emerged as a separate polity from the southern Kingdom of Judah following the division of the United Monarchy around 930 BCE, with its capital even...

Levantine cuisine represents a culinary tradition stemming from Lebanon, Syria, Palestine, and Jordan. It’s characterized by its use of fresh herbs, seasonal vegetables, grilled meats prepared with generous amounts of olive oil, and staples like bulgur wheat and pita bread. This style of cooking emp...

Makloubeh, also written maqluba or maqlouba, is a Levantine rice dish whose name refers to the way it is turned upside down when served. A pot is layered with rice, meat such as chicken or lamb, and vegetables that may include eggplant, cauliflower, or potatoes, then cooked before being inverted ont...

Megadarra, also spelled mujaddara, is a traditional Levantine dish consisting of cooked lentils combined with groats, such as brown rice or bulgur wheat. The distinguishing characteristic of the dish is the heavy use of olive oil and deeply caramelized onions, which are either mixed into the grains...

Fattoush is a traditional Levantine salad popular in the eastern Mediterranean region, including Lebanon, Syria, and Palestine. The dish is made by combining seasonal vegetables, such as tomatoes, radishes, cucumbers, and fresh herbs like mint and parsley. It is distinguished by the inclusion of toa...

Mujadara is a traditional Levantine dish featuring lentils and bulgur wheat. The dish’s distinctive flavor comes from slowly cooked, deeply caramelized onions which create a rich sweetness. It's a simple yet satisfying main course popular throughout the Levant region. Mujadara is suitable for vegeta...

La Cogul Rock Art is a prehistoric rock-art site at the Roca dels Moros shelter near El Cogul in Catalonia, Spain. The shelter contains paintings and engravings associated with Levantine and schematic artistic traditions, including a well-known composition of nine women grouped around a male figure....

Manakish is a popular Levantine flatbread consisting of dough topped with za'atar, cheese, or ground meat. It is traditionally baked in a wood-fired oven or on a domed metal griddle known as a saj. Widely eaten as a morning meal across Lebanon, Syria, and Palestine, it is typically cut into wedges a...

Mujaddara musafaya is a traditional Levantine rice and lentil dish distinguished by its creamy texture. The lentils are pureed, creating a smooth consistency unlike typical mujadara. This preparation utilizes both whole lentils and rice for a balanced flavor profile. It’s commonly enjoyed as a veget...

Imjadra represents a traditional lentil dish deeply rooted in Levantine cuisine, particularly Syrian and Palestinian traditions. It’s notable for utilizing inexpensive staples like lentils and rice, reflecting its historical role as a sustenance food. This hearty vegetarian meal is commonly enjoyed...

Rishta bi Addas is a traditional Lebanese vegetarian soup consisting of flat, ribbon-like noodles and lentils simmered in a savory broth. The dish is characterized by the addition of garlic, coriander, and cumin, and is typically brightened with fresh lemon juice. The term "rishta" refers to the han...

Fatteh hummus is a traditional Levantine dish characterized by its distinct layers of toasted or fried flatbread, cooked chickpeas, and a tangy yogurt-tahini sauce. Often enjoyed as a breakfast item or as part of a mezze spread, it is commonly served in Syria, Lebanon, Jordan, and Palestine. The ass...

Atayef, also spelled qatayef, is a small pancake-like pastry prepared across the Levant, Egypt, and other parts of the Middle East, especially during Ramadan. A yeasted or otherwise aerated batter is cooked on one side, leaving a porous surface that can be folded around nuts, soft cheese, or thick c...

Mutabal is a traditional Levantine dip or salad made from roasted, mashed eggplant combined with tahini, minced garlic, lemon juice, and olive oil. While closely related to baba ganoush, mutabal is distinctively characterized by the prominent use of tahini to create a creamy, nutty texture. It is co...

Taboon bread is a traditional flatbread central to Palestinian and broader Levantine cuisine. It is baked inside a taboon, a clay oven filled with searing hot stones or pebbles. The dough is slapped directly onto these stones, which imparts a patterned and slightly charred texture to the bread's sur...

Msabbaha is a Levantine dish consisting of whole chickpeas served warm in a tahini-based sauce with olive oil, lemon juice, and garlic. It is related to hummus but is distinguished by the use of whole rather than mashed chickpeas, creating a different texture and presentation. The dish is commonly e...

Muujaddara Hamra is a Lebanese, plant-based preparation in the broader mujaddara family of lentil dishes. Recipes and names vary by region; documented versions use lentils with bulgur or rice and onions, rather than a single standardized formula. It is associated with home cooking in Lebanon and can...

Markook is a large, paper-thin flatbread common throughout the Levant and Arabian Peninsula. The unleavened wheat dough is stretched until it is nearly translucent and then cooked rapidly on a convex metal griddle known as a saj. This cooking method gives the bread its texture, allowing it to remain...

Hummus is a creamy dip and spread traditionally produced using chickpeas—specifically dried chickpeas—as its primary ingredient. It’s notable for its rich flavor developed through blending the chickpeas with tahini (sesame seed paste), lemon juice, and garlic. Originating in the Levant region of the...

Za'atar refers to both the herb Origanum syriacum (Syrian oregano or Bible hyssop) and the Middle Eastern spice blend that features it as the primary ingredient. Native to the Levant region, the herb has been used in Middle Eastern cuisine for centuries. The traditional za'atar blend combines the dr...

Syrian cuisine represents a rich culinary tradition of the Levant region. It’s known for its complex flavors developed through centuries of blending Arab, Ottoman, and Mediterranean influences. Dishes frequently incorporate grilled meats like lamb and chicken alongside vibrant vegetables and substan...

Fattet hummus is a Levantine layered dish of toasted bread, chickpeas, and yogurt found across Syria, Lebanon, and Jordan, served as a breakfast or brunch staple and considered part of the broader fatteh family of dishes.

Kibbeh Adas is a traditional Levantine dish featuring spiced lentils encased in a bulgur wheat shell. It resembles small oval patties or dumplings and is commonly associated with festive occasions and religious observances, particularly during Lent. This vegan version offers a flavorful representati...

Tarneeb is a traditional Arabic trick-taking game played throughout the Levant region. It’s notable for its unique bidding system where players declare trump cards before each round, creating strategic depth and competition. Typically enjoyed by families and social groups in Lebanon and other Arab c...

Mujaddara Hamra is a traditional Lebanese bean dish featuring red lentils and toasted bulgur wheat. The notable element is the slow cooking process which results in intensely sweet, deeply browned caramelized onions creating a rich, dark color and flavor. It’s a staple of Levantine cuisine enjoyed b...

Bamia is a stew made with okra and meat, commonly lamb or beef, found in the cuisines of the Middle East, North Africa, and the Eastern Mediterranean. The okra is cooked in a tomato-based sauce with onions, garlic, and spices such as cumin and coriander. It is a common home-cooked dish in Egypt, Sud...

Palestinian cuisine is a regional Levantine food tradition shaped by the agricultural products and local customs of Palestine and by broader Eastern Mediterranean influences. Common ingredients include olive oil, wheat, rice, chickpeas, lentils, yogurt, sumac, za'atar, eggplant, tomatoes, and fresh...

Trix is a trick taking card game played in Lebanon and other parts of the Middle East, commonly by four players using a standard deck. Play is organized into kingdoms, with a player selecting contracts that impose different scoring objectives, such as avoiding particular cards or tricks, or completi...