A FOOD TRADITION
Levantine cuisine
Levantine cuisine covers interconnected food traditions associated with Syria, Lebanon, Palestine and Jordan, all represented culturally in Qatar. Its everyday repertoire combines flatbreads, bulgur, rice, chickpeas, lentils, eggplant, tomatoes, olive oil, tahini, herbs, lamb and poultry. Characteristic techniques include charcoal grilling, baking, stuffing vegetables, braising and combining raw or cooked ingredients into composed mezze. Examples include kibbeh, maqluba and fattoush. Regional and family variations are substantial, and the label should not imply that the dishes belong exclusively to one modern state. It provides a useful cultural category for a well-established Arab tradition not captured by the specifically Qatari entry.
Dishes linked to this cuisine
1–11 of 11
As-sabʿa dūal
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Galayet Bandora
A Jordanian tomato stew in which tomatoes are simmered with onion, garlic, and cooking oil, sometimes with additional regional ingredients.
Hummus bil-lahm
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Kibbeh Bil Sanieh
A baked tray of layered bulgur and seasoned minced lamb or beef with a central filling of meat and pine nuts.
Kibbeh Labaniyeh
A preparation of bulgur-based kibbeh pieces containing seasoned minced meat and served simmered in a yogurt sauce, often with garlic and mint.
kibbeh safarjaliyeh
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Madlouqa
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Meghli
A Lebanese spiced rice pudding thickened with rice flour and traditionally served with coconut and nuts.
stuffed squash
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Taboon Bread
A Palestinian flatbread made from wheat flour, water, yeast, and salt, shaped and baked at high heat.
zalabiyeh
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.