Egyptian cuisine
Zalabia: The Piped, Lattice-Shaped Cousin of Luqaimat
Country of origin: Widely shared across Egypt, the Levant, and the Gulf This round’s pick is zalabia (also…
Lebanese cuisine
Kibbeh Nayyeh: The Raw Dish That Demands the Best Meat in the House
Country of origin: Levant (particularly Lebanon and Syria) This round’s pick is kibbeh nayyeh — raw, finely pounded…
Jordanian cuisine
Mahleb: The Spice Hiding Inside a Cherry Pit
Country of origin: Widely used across the Levant, Turkey, Greece, and the wider Eastern Mediterranean This round’s pick…
Jordanian cuisine
Sujuk: The Garlic-and-Cumin Sausage That Crosses Three Cuisines at Once
Country of origin: Widely shared across Turkey, Armenia, and the Levant This round’s pick is sujuk (also spelled…
Jordanian cuisine
Mamoul: The Stuffed Cookie Shared by Two Different Religious Calendars
Country of origin: Levant (Lebanon, Syria, Jordan, Palestine) This round’s pick is mamoul — a semolina-based shortbread cookie,…
Egyptian cuisine
Kabab Hindi: Egypt’s “Indian Kebab” That Has Nothing to Do With India
Country of origin: Egypt This round’s pick is kabab hindi — oval-shaped, oven-baked meatballs made from ground beef,…
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 Asian nomadic…
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 This round’s…
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, tangy, aged…
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, sweet, syrupy…