The Levantine TableThe Canonical Dishes
Entries
- GL.01.0002 Falafel Egypt (where it is made fr
- GL.01.0004 Hummus Levant (Lebanon, Israel, P
- GL.01.0006 Shawarma Ottoman Empire, from the L
- GL.01.0009 Tabbouleh Lebanon and Syria (the Lev
- GLO.02.0003 Shakshuka (Global Breakfast) North African and Levantin
- GN.104.0248 Dates — The Oldest Cultivated Fruit and How to Cook With It The date palm (Phoenix dac
- GN.104.0404 Halva — The Tahini That Sets and the Marble That Tells You How Halva (حلوى — from the Ara
- GN.104.0451 Israeli Cooking: The Modern Synthesis Israeli cooking — which em
- GN.104.0580 Ma'amoul — The Wooden Mould and the Filling That Identifies the Region Ma'amoul (معمول — literall
- GN.104.0609 Mastic — The Resin That Chews and the Island That Owns It Mastic (μαστίχα — from the
- GN.104.0994 The Arab Culinary Golden Age — What Medieval Baghdad Put on the Plate The Abbasid court in Baghd
- GN.104.1015 The Halwa Family — What "Halwa" Means Across Eight Countries This entry maps the halwa/
- GN.105.0047 Meze: The Small Plate Philosophy Claudia Roden's A New Book
- GN.123.0082 Hummus: The Correct Texture and the Tahini Ratio Claudia Roden's hummus rec
- GN.51.0096 Rose Water and Orange Blossom — The Invisible Architecture of Middle Eastern Flavour Rose water (ماء الورد — ma
- GN.71.0238 Stuffed Vegetables: The Levantine and Persian Tradition Stuffed vegetables (dolma,
- GN.97.0011 Baklava — The Syrup-to-Pastry Ratio and Why Hot-Cold Is the Rule Baklava's origin is contes
- GN.97.0116 Kunafa — The Shredded Pastry and the Cheese That Stretches Kunafa (كنافة — also spell
- PRO.02.0018 Tabbouleh (Naturally Gluten-Free with Cauliflower 'Bulgur') Lebanon and Syria; tabboul
- PRO.03.0045 Toum Lebanon and the Levant — e
- PRO.06.0014 Lentil Soup (Adas bi Hamod — Naturally Vegan) Lebanon and the broader Le
- PRO.06.0016 Mujaddara (Naturally Vegan — Lentils and Rice) Levant (Lebanon, Syria, Pa