A FOOD TRADITION

Druze Cuisine

Druze cuisine is a Levantine mountain and village tradition maintained by Druze communities in Israel and across Lebanon and Syria. Its cooking emphasizes wheat and bulgur, lentils, yogurt, olive oil, seasonal greens, herbs, vine leaves, and lamb or poultry, with preservation especially important in rural settings. Techniques include baking flatbreads, stuffing vegetables, slow simmering, fermenting dairy, and preparing grain-based dishes for family and religious occasions. Recognizable examples include shish barak, stuffed vine leaves, kishk-based preparations, and hearty bulgur or lentil dishes. The tradition shares much with neighboring Levantine foodways but has its own community identity and customary repertoire.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.