{"id":16033,"date":"2020-07-01T17:34:05","date_gmt":"2020-07-01T15:34:05","guid":{"rendered":"https:\/\/bistrobadia.de\/die-kuche-der-levante\/"},"modified":"2024-01-25T12:35:24","modified_gmt":"2024-01-25T11:35:24","slug":"cuisine-of-the-levant","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/cuisine-of-the-levant\/","title":{"rendered":"The cuisine of the Levant – More than a food trend"},"content":{"rendered":"\n

Levantine cuisine<\/strong> has been booming for some time now and is considered one of the most exciting food trends in the world. Falafel, hummus and taboul\u00e9 are some of the best known dishes of Levantine cuisine – but where that comes from, there is so much more to discover and enjoy! And the great thing is: Super many recipes are vegetarian or even vegan and require only a few ingredients. So if you want less meat on your plate, but still want the full enjoyment, Levantine cuisine is the place to be!<\/p>\n\n\n\n

What is the Levant? The sun rises in the east …<\/h2>\n\n\n\n

I grew up with Levantine cuisine. I’m very happy about that and I’m looking forward to spreading the taste of the Levant and my family’s recipes to the world with my blog. But let’s start from the beginning.<\/p>\n\n\n\n

Levant means a region on the eastern Mediterranean Sea. The term Levant comes from the Latin levante<\/em> or the Middle French levant <\/em>and means something like “East” and “Orient”. The term is derived from levare, by which the Romans meant sunrise. The Romans then referred to all lands east of Italy on the Mediterranean<\/strong> as the Levant, but especially the Middle East<\/strong>.<\/p>\n\n\n\n

I was born in Beirut in the 80s. Lebanon is considered part of the Levant, but it also includes Israel, Palestine, Syria, Jordan and even Cyprus. Even though I declare many dishes here on the blog as Lebanese, they or variations of them exist in the other Levantine countries as well. My perspective, however, is Lebanese. <\/p>\n\n\n\n

I like the term Levantine cuisine because it means that this region and even beyond (e.g. Egypt and parts of Turkey) are very similar in terms of cuisine and there is a close kinship here. At the table, we are united by much more than we are separated by political borders. <\/p>\n\n\n\n

Offshoots and influences<\/h2>\n\n\n\n

Even in other countries, such as Greece, you can still find offshoots of Levantine cuisine. For example, almost everyone knows mousakka – aubergines and minced meat as a kind of casserole. Even though the famous dish has undergone many changes, its origin can be traced to the Levant through its name. The word Mussaka`a means “the cold one” in Arabic. In the Levant, musaka’a is served cold as aubergines without meat in tomato sauce with chickpeas. Great, isn’t it?<\/p>\n\n\n\n

\"Musaka'a\"<\/a>
Lebanese Musaka’a<\/a><\/figcaption><\/figure>\n\n\n\n

Why does Spain also have a Levant?<\/h2>\n\n\n\n

In fact, in Spain, the eastern part, that is, the Mediterranean coast, is also called Levante. That is, the coast that makes up the eastern part of the Iberian Peninsula and “faces” the sunrise. Culinary, however, Spain does not belong to the Levant cuisine. However, from the Spanish cuisine we know the mezze<\/strong> principle – there it is called tapas<\/strong>. <\/p>\n\n\n\n

What makes the region special?<\/h2>\n\n\n\n

It may sound a bit strange when I say it like this now, but for me the Levant equals joy of life. Joy in the sunny, warm weather. The Mediterranean Sea and the great beaches. The super varied landscapes from the flat coast to the high, snow-capped mountains.<\/p>\n\n\n\n

You can sizzle in the sun on the beach on the same day and ski in the mountains in the evening. The flora is correspondingly varied. From sandy and stony sections, to forests full of pine trees and cedars, to plantations of olive and fruit trees.<\/p>\n\n\n\n

And then there is this incomparably great food. Unfortunately, the region is extremely shaken by political discord and wars, but if you get to know the people there, you’ll know what I mean. No matter what happens, they pick themselves up again and try to enjoy life. <\/p>\n\n\n\n

\"Faraiya,
Faraiya, Lebanon. Photo by: Jo Kassis<\/figcaption><\/figure>\n\n\n\n

What is Levantine cuisine and what makes it tick?<\/h2>\n\n\n\n

Levantine cuisine has a strong tradition and, like any other cuisine, arose from the needs of the people and the conditions of the region. The food is often simple and consists of only a few ingredients. But what you can conjure up with them in just a few steps ignites an absolute explosion of flavour. So it doesn’t always have to be a big and expensive purchase.<\/p>\n\n\n\n

Characteristic ingredients<\/h3>\n\n\n\n

You’ll find a lot in Levantine cuisine:<\/strong><\/p>\n\n\n\n