From the heart of the Levant to the world’s biggest food scenes—this is more than just a cuisine. It’s a story, a culture, a way of life. Episode 5
In this episode of Food Unscripted, the hosts take us on a sensory journey into the world of Levantine cuisine. A culinary heritage spanning Lebanon, Syria, Jordan, and Palestine, rich with history, flavors, and traditions that go far beyond the well-known hummus and falafel.
What Makes Levantine Food Special?
Levantine cuisine isn’t just about what’s on the plate—it’s about how it’s shared. Rooted in the Mediterranean diet, it’s fresh, vibrant, and predominantly plant-based, with 70% of its dishes being vegetarian or vegan. The secret? A perfect balance of spices, herbs, and fresh ingredients—flavorful, yet never overwhelming. And above all, food in the Levant is meant to be shared. Meals aren’t just meals; they’re moments of connection, laughter, and tradition.
Levantine Cuisine is Taking Over the World
From New York to London to Paris, Levantine flavors are making waves. Hummus, once a humble regional dish, is now a global sensation—found in supermarkets, cafés, and
Michelin-starred restaurants. But its popularity isn’t just about taste; it’s about presentation. Levantine food is colorful, vibrant, and Instagram-worthy, making it a social media favorite that food lovers can’t resist.
The Great Hummus Debate: Who Really Owns It?
Ah, hummus—the dish that started a thousand debates. Lebanon, Syria, Egypt—who made it first? While the first recorded recipe may be Egyptian, hummus, at its core, is an Arab dish, deeply ingrained in Levantine culture. And while every country has its own twist—some creamier, some with more garlic—one thing’s for sure: hummus belongs to the people who love it.
The Secret to the Perfect Hummus? It’s in the Details.
Great hummus isn’t just mashed chickpeas, rather it’s an art. The key ingredients?
- High-quality tahini
- The freshest lemon juice
- A surprising trick—ice for that ultra-creamy texture.
And here’s a pro tip: peeling chickpeas might be tedious, but it’s the secret to that silky-smooth consistency.
Levantine Cuisine: A Fusion of Cultures
Levantine food is a melting pot of influences, from Turkish and Iranian spices to Indian culinary techniques. Syrian food is known for its heartiness, while Lebanese dishes lean toward lighter, refined flavors.
And then there’s Tripoli, Lebanon’s food capital. Known for its slow-cooked delicacies and world-famous sweets, Tripoli’s culinary scene is a testament to Levantine craftsmanship.
The Jordanian and Palestinian Connection
Jordanian cuisine brings in Bedouin influences, most famously showcased in Mansaf—a dish of lamb, yogurt sauce, and rice, as much a cultural symbol as it is a meal. Meanwhile, Palestinian cuisine shares deep historical ties with Lebanon, weaving a shared narrative of flavors and traditions.
What’s Next?
The journey doesn’t stop here. The hosts tease future episodes where they’ll uncover the secrets behind yogurt in cooking, the diversity of Levantine breads, and more.
Hit play and immerse yourself in the flavors of the Levant. Because this isn’t just food—it’s home.
