The cuisine of the Levante

he Cuisine of the Levant: Where the Middle East Meets the Mediterranean on a Plate

When we think of the most vibrant and flavorful cuisines of the world, the Levant rises to the top like the scent of sizzling za’atar in a hot pan. Stretching across modern-day Lebanon, Syria, Jordan, Palestine, Israel, and parts of southern Turkey, the Levant is not just a region—it’s a culinary bridge between the Middle East and the Mediterranean. Its cuisine is a living, breathing fusion that reflects centuries of cultural exchange, trade, migration, and resilience.

What Is Levantine Cuisine?

Levantine cuisine refers to the traditional cooking of the Levant, a region whose history is as complex and rich as its food. It is where olive oil from the Mediterranean coast meets the warming spices of the Arabian desert, where ancient grains like bulgur and freekeh mingle with freshly foraged herbs like mint, parsley, and wild thyme.

But to call Levantine food a fusion isn’t to suggest it’s confused or diluted. On the contrary, it’s a refined expression of balance—between earthy and bright, savory and tart, rustic and elegant.

A Delicious Crossroads

The Levant has always been a cultural crossroads—home to empires, pilgrims, traders, and storytellers. That history lives on at the table.

From Greece and Turkey, Levantine cooks embraced the meze tradition—small plates of dips, salads, and warm bites to linger over with friends and family. From the Arabian Peninsula came the deep love of spices like sumac, cinnamon, and cumin. Persian influence can be tasted in rice pilafs flecked with nuts and dried fruit. From North Africa, pickling and preserved lemons found their way into the pantry.

The result? A cuisine that is incredibly diverse, yet universally comforting.

Staples of Levantine Cooking

1. Mezze Culture

The heart of the Levantine table is the mezze spread. Think creamy hummus, smoky baba ghanoush, spicy muhammara, and cool, tangy labneh, all accompanied by pillowy pita or crisp vegetables. These small plates aren’t just food—they’re invitations to slow down, connect, and share.

2. Grilled Perfection

From kafta skewers to shish tawook (marinated chicken) and kebabs, grilling is an art form in Levantine cooking. Meat is often marinated in yogurt, garlic, and lemon—producing dishes that are both succulent and aromatic.

3. Salads That Sing

Tabbouleh and fattoush aren’t just sides—they’re stars. Packed with fresh parsley, mint, tomatoes, cucumbers, and citrusy dressings, they celebrate the Levant’s love affair with fresh herbs and vibrant vegetables.

4. Warm, Hearty Dishes

Dishes like mujaddara (lentils and rice with caramelized onions), maqluba (a layered upside-down rice and vegetable dish), and kibbeh (ground meat and bulgur croquettes) speak to the region’s agricultural roots and communal way of eating.

5. A Sweet Finish

No Levantine meal is complete without a touch of sweetness—perhaps a slice of semolina cake soaked in syrup (basbousa), a flaky baklava, or simply a piece of seasonal fruit paired with a cup of strong Arabic coffee or mint tea.

More Than Food: A Way of Life

In the Levant, food is memory. It’s the rhythm of morning markets and the scent of roasted eggplant drifting from a grandmother’s kitchen window. It’s hospitality without conditions, generosity without measure, and tradition without rigidity.

While Levantine cuisine continues to evolve and travel the world, its essence remains: a celebration of land, family, and the simple magic that happens when people gather around a shared meal.