Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham. This region shared many culinary traditions before and during the Turkish-Ottoman Empire which continue to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of Jordan, Lebanon, Palestine, Israel, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo) and northern Iraq; Cypriot cuisine also has strong Levantine influences.
Aleppo was a major cultural and commercial centre in this region.
Levantine cuisine by country
- 23x15px Assyrian cuisine
- 23x15px Cypriot cuisine
- Template:Country data Iraq Iraqi cuisine
- Template:Country data Jordan Jordanian cuisine
- 23x15px Lebanese cuisine
- 23x15px Egyptian cuisine
- 23x15px Palestinian cuisine
- Template:Country data Israel Israeli cuisine
- 23x15px Syrian cuisine
- 23x15px Turkish cuisine
- Template:Country data Syriac Aramean cuisine
- Wright, 2003, p. 241
- 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, ISBN 1-86064-603-4, p. 35.
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