Jordanian cuisine
Basterma: The Cured Beef With a Legend About Horsemen and Saddles
Country of origin: Widely shared across Armenia, Turkey, and the Levant, with roots connecting to Central…
Lebanese cuisine
Kishk: The Levant’s Own Fermented Answer to Persian Kashk
Country of origin: Levant (particularly Lebanon and Syria), with related versions across the wider Eastern Mediterranean…
Lebanese cuisine
Shanklish: The Levant’s Aged, Spice-Rolled Cheese
Country of origin: Levant (particularly Syria and Lebanon) This round’s pick is shanklish — a firm,…
Lebanese cuisine
Jallab: The Drink That Turns Date Molasses Into Summer Relief
Country of origin: Levant (particularly Syria and Lebanon) This round’s pick is jallab — a dark,…
Jordanian cuisine
Sheikh el Mahshi: The Stuffed Eggplant That Skips the Rice Entirely
Country of origin: Levant (Lebanon, Syria, Jordan, Palestine) This round’s pick is sheikh el mahshi —…
Jordanian cuisine
Baba Ganoush: The Smoky Eggplant Dip That’s Often Confused With Its Own Cousin
Country of origin: Levant (with widely shared claims across the broader Arab world) This round’s pick…
Lebanese cuisine
Awarma: The Meat Preservation Technique That Predates the Refrigerator by Centuries
Country of origin: Levant (particularly Lebanon and Syria) This round’s pick is awarma — small pieces…
Jordanian cuisine
Fattet Hummus: Another Member of the “Fatt” Family, This Time for Breakfast
Country of origin: Levant (Lebanon, Syria, Jordan, Palestine) This round’s pick is fattet hummus — a…
Lebanese cuisine
Znoud el Sit: The Dessert Named After a Lady’s Arms
Country of origin: Levant (Syria and Lebanon) This round’s pick is znoud el sit — crisp,…
Egyptian cuisine
Mahshi: The Stuffed Vegetable Tradition That Goes Well Beyond Grape Leaves
Country of origin: Widely shared across Egypt and the Levant This round’s pick is mahshi —…