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.
Perhaps the most distinctive aspect of this cuisine are meze including tabbouleh, hummus and baba ghanoush.
The Levant, also known as the Eastern Mediterranean, is a geographic and cultural region consisting of the "eastern Mediterranean littoral between Anatolia and Egypt".
The Levant today consists of Cyprus, Israel, Jordan, Lebanon, Palestine, Syria, and part of southern Turkey (the former Aleppo Vilayet).
Countries and regions sometimes included in the Levant region. (Iraq and Sinai)
Entire territory of countries whose regions are included in the Levant region. (Egypt and Turkey)
(Egyptian) (Iranian) (-Levantine-) (Turkish)
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