This article may be expanded with text translated from the corresponding article in Spanish. (November 2021) Click [show] for important translation instructions.
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Falafel (فلافل)—spiced mashed chickpeas formed into balls or fritters and deep fried, usually eaten with or in pita bread with hummus
Fasoulia (فاصوليا)—a stew prepared with white beans and meat served over rice
Fatteh (فتّة)—chicken over rice, topped with yogurt and pita bread
Fattoush (فتوش)—a salad of chopped cucumber, radish, tomato and other vegetables, with fried or toasted pita bread
Freekeh (فريكة)—a cereal food made from green durum wheat that is roasted and rubbed to create its flavour, then served with cumin, cinnamon, and fresh lamb-tail fat
Ful medames (فول مدمس)—ground fava beans and olive oil
Jerusalem mixed grill (מעורב ירושלמי)—chicken hearts, spleens and livers mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander
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 of ground beef or lamb, grilled or roasted on a skewer
Kebab karaz (كباب كرز)—a type of kebab made 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 of minced raw meat mixed with fine bulgur and various seasonings
Kousa mahshi (كوسا محشي)—courgettes baked and stuffed with minced meat and rice in a tomato-based sauce
Labneh (لبنة)—yogurt that has been strained to remove its whey; most popular as a breakfast food
Lentil soup (شوربة عدس)—may be vegetarian or include meat, using brown, red, yellow or black lentils, with or without the husk
Levantine salad[clarification needed]—a salad of diced tomato, cucumber, onion, sometimes parsley, dressed with lemon juice and olive oil; other popular salads include artichoke salad, beet salad, avocado salad, fattoush and tabouli
Limonana (ليمون نعناع)—lemonade made from freshly-squeezed lemon juice and mint leaves
Ma'amoul (معمول)—semolina shortbread cookies filled with dates or walnuts, commonly sprinkled with sugar
Manakish (مناقيش)—a pizza-like flatbread garnished with minced meat, thyme or za'atar, commonly eaten for breakfast or dinner
Mansaf (منسف)—lamb or chicken cooked in a sauce of fermented dried yogurt and served over rice
Maqluba (مقلوبة)—a rice-based casserole with meat, rice, and fried vegetables in a pot, which is flipped upside down when served, hence the name, which literally translates as "upside-down"
Markook (مرقوق)—a thin, unleavened flatbread baked on an iron griddle known as saj
Shanklish (شنكليش)—cow's or sheep's milk cheese formed into balls, rolled in Aleppo pepper and za'atar, then aged and dried
Shashlik (شاشليك)—skewered and grilled cubes of meat
Shawarma (شاورما)—roasted meat, cooked on a revolving spit and shaved for serving in sandwiches
Shish kebab (شيش كباب)—grilled or roasted chunks of meat on a skewer, commonly served over flatbread or rice
Sumaghiyyeh (سماقية)—ground sumac is soaked in water then mixed with tahina (sesame-seed paste), water and flour, added to sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans
Tabbouleh (تبولة)—a salad of bulgur mixed with finely chopped parsley, minced onions and tomatoes
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. ISBN1-55832-227-2.
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, ISBN1-86064-603-4, p. 35.
Jean Bottéro, The Oldest Cuisine in the World: Cooking in Mesopotamia, University of Chicago Press, 2004, ISBN0226067343
External links
Media related to Levantine cuisine at Wikimedia Commons
January 20, 2023
levantine, cuisine, this, article, expanded, with, text, translated, from, corresponding, article, spanish, november, 2021, click, show, important, translation, instructions, machine, translation, like, deepl, google, translate, useful, starting, point, transl. This article may be expanded with text translated from the corresponding article in Spanish November 2021 Click show for important translation instructions Machine translation like DeepL or Google Translate is a useful starting point for translations but translators must revise errors as necessary and confirm that the translation is accurate rather than simply copy pasting machine translated text into the English Wikipedia Consider adding a topic to this template there are already 5 206 articles in the main category and specifying topic will aid in categorization Do not translate text that appears unreliable or low quality If possible verify the text with references provided in the foreign language article You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation A model attribution edit summary is Content in this edit is translated from the existing Spanish Wikipedia article at es Gastronomia levantina see its history for attribution You should also add the template Translated es Gastronomia levantina to the talk page For more guidance see Wikipedia Translation This article includes a list of general references but it lacks sufficient corresponding inline citations Please help to improve this article by introducing more precise citations May 2018 Learn how and when to remove this template message Levantine cuisine is the traditional cuisine of the Levant Ottoman Syria in purple rest of visible Ottoman Empire red Perhaps the most distinctive aspect of Levantine cuisine is meze including tabbouleh hummus and baba ghanoush Contents 1 Levantine dishes 2 Geographical varieties of Levantine cuisine 3 See also 4 References 5 Bibliography 6 Further reading 7 External linksLevantine dishes Edit Fattoush is a Levantine pita bread salad that includes mixed greens and other vegetables 1 Kibbeh nayyeh Makdous Manakish Mujaddara Falafel Arabic coffee قهوة عربية made from finely ground coffee beans with cardamom Awameh عوامة a fried dough Levantine pastry similar to doughnut holes made of deep fried dough soaked in sugar syrup or honey and cinnamon sometimes sprinkled with sesame seeds Baba ghanoush بابا غنوج a dip made from baked mashed eggplant mixed with lemon garlic olive oil and various seasonings Baklava بقلاوة 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 Challah חלה a Jewish egg bread primarily eaten on Shabbat and holidays Dolma محشي vegetables typically aubergines courgettes onions peppers or tomatoes stuffed with minced meat and rice Falafel فلافل spiced mashed chickpeas formed into balls or fritters and deep fried usually eaten with or in pita bread with hummus Fasoulia فاصوليا a stew prepared with white beans and meat served over rice Fatteh فت ة chicken over rice topped with yogurt and pita bread Fattoush فتوش a salad of chopped cucumber radish tomato and other vegetables with fried or toasted pita bread Freekeh فريكة a cereal food made from green durum wheat that is roasted and rubbed to create its flavour then served with cumin cinnamon and fresh lamb tail fat Ful medames فول مدمس ground fava beans and olive oil Ful medames salad سلطة فول مدمس a salad with fava beans chopped tomatoes onion parsley lemon juice olive oil pepper and salt Halva حلاوة a flour or nut based confection including fruit or nuts Hamin a Jewish stew made with beef chickpeas beans chicken stock spices lemon juice garlic barley yellow potato white onion and sweet potato Hummus حم ص a thick paste or spread made from ground chickpeas and olive oil lemon and garlic also common in Egypt Hummus salad سلطة حمص an Arab salad with cooked chickpeas lemon juice garlic tahini salt olive oil and cumin Jerusalem mixed grill מעורב ירושלמי chicken hearts spleens and livers mixed with bits of lamb cooked on a flat grill seasoned with onion garlic black pepper cumin turmeric olive oil and coriander 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 of ground beef or lamb grilled or roasted on a skewer Kebab karaz كباب كرز a type of kebab made 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 of minced raw meat mixed with fine bulgur and various seasonings Kousa mahshi كوسا محشي courgettes baked and stuffed with minced meat and rice in a tomato based sauce Labneh لبنة yogurt that has been strained to remove its whey most popular as a breakfast food Lentil soup شوربة عدس may be vegetarian or include meat using brown red yellow or black lentils with or without the husk Levantine salad clarification needed a salad of diced tomato cucumber onion sometimes parsley dressed with lemon juice and olive oil other popular salads include artichoke salad beet salad avocado salad fattoush and tabouli Limonana ليمون نعناع lemonade made from freshly squeezed lemon juice and mint leaves Ma amoul معمول semolina shortbread cookies filled with dates or walnuts commonly sprinkled with sugar Makdous مكدوس stuffed oil cured baby aubergines Malfouf salad سلطة ملفوف a salad of lemon juice olive oil garlic salt and mint Manakish مناقيش a pizza like flatbread garnished with minced meat thyme or za atar commonly eaten for breakfast or dinner Mansaf منسف lamb or chicken cooked in a sauce of fermented dried yogurt and served over rice Maqluba مقلوبة a rice based casserole with meat rice and fried vegetables in a pot which is flipped upside down when served hence the name which literally translates as upside down Markook مرقوق a thin unleavened flatbread baked on an iron griddle known as saj Mfarakeh مفركة an Arab dish made of potato egg ghee cumin powder salt and pepper with chopped coriander leaf as garnish Muhammara محمرة a hot pepper dip made from fresh or dried peppers breadcrumbs olive oil spices and ground walnuts Mujaddara مجدرة cooked lentils with groats generally rice garnished with sauteed onions Mulukhiyah ملوخية a stew cooked with mallow leaves mucillagenous like okra eaten with chicken in a thick broth Musakhan مسخ ن a classic Palestinian dish 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 Ptitim פתיתים literally flakes a type of toasted pasta shaped like rice grains developed in Israel in the 1950s when rice was scarce Qamar al Din قمر الدين a thick cold apricot drink typically served during the month of Ramadan Qarymutah القريموطة a simple way to prepare bulgur in rural areas of Homs Hama and Salamiyah Bulgur is cooked with vegetables and wrapped in grape leaves Qatayef قطايف a dessert commonly served during the month of Ramadan a sweet dumpling filled with cream or nuts Qidreh قدرة a lamb stew 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 in taboon bread Raheb سلطة راهب a salad with aubergines and tomatoes popular in the Middle East Sabich סביח an Israeli sandwich in pita filled with eggplant spices salads hard boiled eggs and amba Sambusac سمبوسك a triangular savory pastry fried in ghee or oil with spiced vegetables or meat Sfiha صفيحة open faced meat pies made with ground mutton lamb or beef Shanklish شنكليش cow s or sheep s milk cheese formed into balls rolled in Aleppo pepper and za atar then aged and dried Shashlik شاشليك skewered and grilled cubes of meat Shawarma شاورما roasted meat cooked on a revolving spit and shaved for serving in sandwiches Shish kebab شيش كباب grilled or roasted chunks of meat on a skewer commonly served over flatbread or rice Sumaghiyyeh سماقية ground sumac is soaked in water then mixed with tahina sesame seed paste water and flour added to sauteed chopped chard pieces of slow stewed beef and garbanzo beans Tabbouleh تبولة a salad of bulgur mixed with finely chopped parsley minced onions and tomatoes Tahini طحينة condiment made of ground and hulled sesame seeds primary ingredient baba ghanoush and hummus Tepsi تبسي بيتنجان a casserole baked with minced meat aubergine potato and tomato slices served with pickles rice and salad Toum توم a paste containing garlic olive oil and salt typically used as a dip Warbat وربات a sweet pastry with thin layers of phyllo pastry filled with custard popularly eaten during Ramadan Za atar ز ع ت ر a condiment of dried herbs mixed with sesame seeds dried sumac and often salt as well as other spices Zalabia زلابية a fried dough pastry shaped as balls or discs often dipped in a sweet syrup Zibdieh زبدية a clay pot dish of shrimp baked in a stew of olive oil garlic hot peppers and peeled tomatoesGeographical varieties of Levantine cuisine EditAssyrian cuisine Mesopotamian cuisine Syrian cuisine Lebanese cuisine Egyptian cuisine Israeli cuisine Jordanian cuisine Turkish cuisine Ottoman cuisine Cypriot cuisine Palestinian cuisine Kurdish cuisineSee also Edit Middle East portal Food portalArab cuisine Jewish cuisine Greek cuisine Iranian cuisineReferences Edit Wright 2003 p 241Bibliography EditWright 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 Further reading EditSami 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 Bottero The Oldest Cuisine in the World Cooking in Mesopotamia University of Chicago Press 2004 ISBN 0226067343External links Edit Media related to Levantine cuisine at Wikimedia Commons Retrieved from https en wikipedia org w index php title Levantine cuisine amp oldid 1132267892, wikipedia, wiki, book, books, library,
