Levantine cuisine

From WikiMD's medical encyclopedia

Levantine cuisine is a traditional style of cooking from the Levant region, which includes the modern countries of Syria, Lebanon, Jordan, Israel, Palestine, and parts of Turkey. It is characterized by its emphasis on fresh ingredients, aromatic spices, and a variety of textures and flavors.

History

The history of Levantine cuisine dates back thousands of years, with influences from various cultures and civilizations that have occupied the region, including the Ancient Egyptians, Persians, Romans, and Ottomans. Many traditional dishes have been passed down through generations and are still popular today.

Ingredients

Common ingredients in Levantine cuisine include olive oil, lemons, garlic, chickpeas, lentils, and a variety of fresh fruits and vegetables. Meat, particularly lamb and chicken, is also commonly used, although many dishes are vegetarian or vegan-friendly.

Dishes

Some of the most well-known dishes from Levantine cuisine include hummus, a dip made from chickpeas and tahini; falafel, deep-fried balls of chickpea or fava bean dough; and tabbouleh, a salad made with bulgur wheat, tomatoes, parsley, and mint. Other popular dishes include shawarma, a meat dish that is typically served in a pita bread with tahini sauce, and baklava, a sweet pastry made with layers of filo dough filled with chopped nuts and sweetened with syrup or honey.

Influence

Levantine cuisine has had a significant influence on other culinary traditions, particularly in the Middle East and Mediterranean. Its emphasis on fresh ingredients and simple, flavorful dishes has also made it popular among health-conscious diners around the world.

See also

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Levantine_cuisine

  • A traditional Syrian meal

  • Baba Ghannoush

  • Falafels

  • Fattoush salad

  • Manaqish

  • Freekeh with roasted vegetables

  • Mansaf, the traditional dish of Jordan

  • Mushakhan

  • Tahina

  • Künefe

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Contributors: Prab R. Tumpati, MD