Levantine Cuisine

Levantine cuisine is a fusion of culinary traditions that have developed over the course of millennia in the Levant region of the Middle East. This region is known as "Bilad al-Sham". The term "Bilad al-Sham" translates to "the land to the left hand" in Arabic, reflecting its location in relation to the Arabian Peninsula. Today, this cuisine is reflected in modern-day Lebanese, Syrian, Jordanian and Palestinian recipes, traditions and food culture.

The cuisine has been shaped by various cultures and civilizations, including the Phoenicians, Greeks, Romans, Ottomans, and Arabs. A broader definition of the region may also include Egypt, Turkey, Cyprus and Greece.

Jump to:

• History and Culture of Levantine Cuisine
• Levantine vs Arab
• Levantine vs Arab Cuisine
• The Fertile Crescent
• Classic Levantine Ingredients
• Sample Dishes of Levantine Cuisine
• A Few Recipes from the Blog:
• Challenges and Future Outlook
• In Summary
• FAQs
• Further Reading

The cuisine of the Levant is known for its fresh and vibrant flavors, its use of aromatic spices, and its emphasis on locally sourced ingredients, and fresh vegetables. This post explores the history and culture of Levantine cuisine, examines its classic ingredients and signature dishes, and discuss the challenges that the cuisine faces in the modern world.

One of the most significant influences on Levantine cuisine was the Phoenician civilization, which flourished in the region from around 1500 BCE until 300 BCE. The Phoenicians were known for their seafaring abilities, and they established a vast network of trade routes that allowed them to import and export a wide range of ingredients. They introduced the cultivation of citrus fruits, olives, and grapes to the region, all of which remain staples of Levantine cuisine to this day.

The Roman Empire also had a significant impact on Levantine cuisine. The ancient Romans conquered the region in the first century BCE and brought with them new cooking techniques and ingredients, such as olive oil, wine, and garlic. The Byzantine Empire, which followed the Romans, continued to influence Levantine cuisine with its emphasis on vegetarianism and the use of herbs and spices.

The Islamic Golden Age (7th to the 13th century CE) saw the development of Arab cuisine, which had a deep influence on Levantine cuisine. Arab cuisine is known for its use of fragrant spices, such as cumin, cinnamon, and coriander, as well as its emphasis on sweet and sour flavors. This influence can be seen in dishes such as muhammara, a dip made from roasted red peppers, walnuts, and pomegranate molasses, and Lebanese fattoush, a salad made with sumac and pomegranate molasses.

Levantine cuisine was also heavily influenced by the Ottoman Empire, which ruled the region from the 16th to the early 20th century. Ottoman cuisine was characterized by its use of meat, dairy products, and grains, and it introduced new cooking techniques, such as grilling and baking. The Ottoman influence can be seen in dishes such as kebabs (for example, Authentic Shish Tawook), which are traditionally grilled.

Today, the Arab world (Arab Nations) refers to a group of Middle Eastern countries and territories that share a common language, Arabic, as their official language or one of their official languages. These countries have diverse cultural traditions, histories, religions, and practices. However, their common linguistic heritage provides a unifying factor that helps to define the Arab world as a distinct entity.

It is worth noting that the idea of a unified Arab world is a relatively recent concept, dating back to the early 20th century. The Arab nationalist movement, which emerged in the late 19th century and gained momentum after World War I, sought to promote a pan-Arab identity and unite the Arab people under a single political entity. The movement was driven in part by a desire to resist European colonialism and assert Arab independence and sovereignty.

This is a double-edged sward as in one way, it unifies a people with a common language and belief system but melds them together into a singular “melting pot” that doesn’t take into consideration individual contributions, intersectionality, culture and, of course, cuisine.

When I think of Arabian food, I think of the Arabian Peninsula which includes modern-day Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, the United Arab Emirates (UAE) and Yemen. Traditional cuisine from these countries differs from Levantine cuisine because of climate, agricultural conditions and trade.

Dishes from the Gulf region are heavily influenced by spices like cardamom and cumin, which one can assume were brought over by spice route traders from South Asia.

Bread is also an important staple in both cuisines, but the type of bread differs. In Arab cuisine, pita bread is a staple, while in Levantine cuisine, flatbread or taboon bread is more commonly used. Though in modern times, many of these distinctions have disappeared.

At the end of the day, both cuisines share many similarities due to geographical and cultural overlaps. However, there are some notable differences in the ingredients, flavors, and cooking techniques that distinguish Levantine cuisine from Arab cuisine.

The region includes the modern-day countries of Iraq, Syria, Lebanon, Jordan, Israel, and Palestine. It is also known as the Cradle of Civilization, as it is where some of the earliest human civilizations arose, including the Sumerians, Babylonians, Assyrians, and Persians.

The Fertile Crescent played a significant role in the development of human society, as it was a center of trade, culture, and innovation. It was home to the invention of writing, the first laws, and the first forms of government.

• Za'atar: Za'atar is a blend of dried herbs that typically includes thyme, oregano, and sesame seeds, and is used as a seasoning for meats, breads, and dips. Za’atar also refers to the herb, Origanum Syriacum (or Syrian Oregano). Za’atar is quintessential to Palestinian history and identity. It can be used as a garnish, like in Labenh Balls (Shanklish) or as the star of the show, like in Za'atar Chicken Thighs.
• Pomegranate molasses: Pomegranate molasses is a thick and tangy syrup made from pomegranate juice that is used in many Levantine dishes for its sour and fruity flavor. It can be used in salad dressings too.
• Bulgur: Bulgur is a cracked wheat that is used in a variety of dishes, including tabbouleh and kibbeh.
• Grape Leaves: Used in the preparation of dolma (stuffed grape leaves) and also used in the preparation of brined olives.  
• Tahini: A paste made by crushing sesame seeds into a smooth and oily condiment, used in dressings and to flavor the ubiquitous Hummus and other dishes like Musabaha.
• Maftoul: A Palestinian Pearl couscous that is still sometimes made by hand, a key component of its namesake dish, Maftoul. Similar to Lebanese Moghrabieh.

More Levantine Recipes

The conflict led to a disruption in the production and distribution of Aleppo pepper, as many farmers have been displaced or forced to abandon their crops due to the violence. In addition, the destruction of infrastructure and transportation networks has made it difficult to export Aleppo pepper to other countries.

As a result of these challenges, and the added demand for this gourmet pepper, the price per kilo has risen dramatically, making it more difficult for chefs and home cooks to access. Some have turned to substitutes, such as Turkish Biber pepper or Lebanese pepper, but these varieties lack the unique flavor and aroma of true Aleppo pepper.

Despite these challenges, efforts are being made to support the production of Aleppo pepper and preserve the culinary heritage of the region. Organizations such as the Slow Food Foundation for Biodiversity have launched initiatives to support small-scale farmers in Syria and promote the use of Aleppo pepper in international cuisine.

I personally grow Aleppo peppers in my home garden not only for their amazing flavor, but to do my part in preserving the history and heritage of this important variety. I save seeds each year to share with like-minded individuals.

One of the main issues facing Palestinian farmers is access to land. The Israeli government has appropriated large amounts of Palestinian land for the construction of settlements, which are illegal under international law. This has reduced the amount of land available for Palestinian farmers and has made it more difficult for them to cultivate crops.

In addition, Palestinian farmers face restrictions on their movement and access to markets. Israeli checkpoints and roadblocks make it difficult for farmers to transport their crops, leading to delays and loss of income. Furthermore, the construction of the separation wall, which separates Palestinian villages from their farmland, has made it almost impossible for farmers to access their fields.

Another issue is the destruction of Palestinian crops and infrastructure by Israeli military forces. Israeli troops have uprooted thousands of Palestinian olive trees, a key source of income for many farmers, and have destroyed irrigation systems and other agricultural infrastructure. These actions have caused significant economic damage to Palestinian farmers and have disrupted their ability to produce crops.

Finally, Israeli policies have also impacted the quality and quantity of water available to Palestinian farmers. The Israeli government controls the majority of water resources in the region and has restricted Palestinian access to water, leading to shortages and reduced crop yields.

These challenges facing Palestinian farmers have led to a decline in agricultural production and have made it more difficult for farmers to earn a livelihood. The impact of these policies is felt not only by farmers themselves but also by the wider Palestinian community, who rely on local agriculture for food and economic stability.

The blockade and restrictions have affected Gazan fishermen’s ability to fish in waters that they historically had access to. Over the years, access to the water was reduced from 20 nautical miles as outlined in the Oslo Accords down to a few mere nautical miles, rendering it nearly impossible for fishermen to make a living wage, to feed their families and communities.

One of the main concerns regarding the appropriation of Levantine food is the erasure of the history and cultural significance of the cuisine. Levantine cuisine is deeply tied to the region's social and political history, religious practices, and culinary traditions. When this history is not acknowledged or respected, it can lead to the erasure of the cultural significance of the traditional dishes.

Another issue is the commodification of Levantine food. In recent years, Levantine cuisine has become increasingly popular in many Western countries, with many restaurants and chefs offering their interpretation of Levantine dishes. While this can help to raise awareness of Levantine cuisine and make it more accessible to a wider audience, it can also lead to the exploitation of the cuisine for profit, without proper acknowledgment.

There is also a concern that the appropriation of Levantine food can lead to the distortion and misrepresentation of the cuisine. When non-Levantine chefs or food writers reinterpret Levantine dishes without proper knowledge or understanding of the culture and culinary traditions, it can lead to the misrepresentation of the cuisine and the erasure of its unique flavors and techniques.

To address the issue of cultural appropriation of Levantine food, it is important for individuals and businesses outside the region to acknowledge and respect the cultural significance and history of the cuisine. This can involve working with Levantine chefs and food writers to learn about the culinary traditions and to properly credit and acknowledge the originators of the cuisine.

Additionally, it is important to avoid commodifying or exploiting the cuisine for profit, and to use one's platform or influence to amplify the voices and perspectives of Levantine communities.

This is why we must work hard to preserve and share the recipes of our mothers, fathers, and grandparents.