Levantine

What it is

“Levantine” describes the historic Sham region — the eastern Mediterranean coast from southern Turkey through Lebanon, Syria, Palestine, Jordan, and Israel. Cooks here share a pantry and many of the same iconic dishes, even where political borders have hardened. Mezze culture, where a dozen small plates fill the table before the main course, is the regional through-line.

How it tastes

Brightness, smoke, and olive oil. Lemon and sumac lift; charcoal-grilled meat and roasted eggplant ground. Za’atar — wild thyme blended with sumac and sesame — perfumes morning breads and afternoon labneh alike.

Signature dishes & techniques

Hummus, falafel, shawarma, and tabbouleh — each of these is claimed by several Levantine nations, often hotly. Mansaf, lamb in a fermented dried yogurt sauce over rice, is Jordan’s national dish. Maqluba — meaning “upside down” — is layered, cooked in one pot, then flipped to plate.