In simple terms, Levantine cuisine (from Syria, Lebanon, Palestine, and Jordan) is:
- Mediterranean like Italian food
- Olive oil–based, with lots of vegetables
- Fresh herbs and spices instead of heavy sauces
- Built around sharing some larger and many small dishes (so-called mezze)
For an Italian, the closest comparison is:
Imagine antipasti taken much further
Instead of one or two starters, you might have 10–20 small dishes on the table
Let us introduce you to some of the ALL STARS of the Syrian, or broader Levantine cuisine
Hummus! The inspiration for our name and likely the most beloved dish coming out of the Levant. A sumptuous blend of chickpeas, tahini (sesame sauce), lemon and olive oil, best enjoyed with
flatbread or crunchy Syrian chips.
Shawarma! Thin slices of marinated chicken slow-roasted on a vertical spit, then tucked into flatbread with crisp veggies and flavorful sauces.
Think of it as the Middle East’s answer to a loaded wrap—juicy, savory, and packed with bold spices.
Falafel! Golden, crispy balls made from ground chickpeas mixed with herbs and spices. Crunchy on the outside and fluffy inside.
Either wrapped in a flatbread with sides, or on their own with a freshly made garlic sauce, they make for a very satisfying vegetarian bite.