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Falafel (فلافل)—spiced mashed chickpeas formed into balls or fritters and deep fried, usually eaten with or in pita bread with hummus
Fasoulia (فاصوليا)—a stew prepared with white beans and meat served over rice
Fatteh (فتّة)—chicken over rice, topped with yogurt and pita bread
Fattoush (فتوش)—a salad of chopped cucumber, radish, tomato and other vegetables, with fried or toasted pita bread
Freekeh (فريكة)—a cereal food made from green durum wheat that is roasted and rubbed to create its flavour, then served with cumin, cinnamon, and fresh lamb-tail fat
Ful medames (فول مدمس)—ground fava beans and olive oil
Jerusalem mixed grill (מעורב ירושלמי)—chicken hearts, spleens and livers mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander
Ka'ak (كعك)—a type of biscuit/cookie shaped into a ring, occasionally sprinkled with sesame seeds
Kabsa (كبسة)—a rice-based dish commonly eaten with meat, lamb or chicken, cooked in a variety of spices and topped with nuts over rice
Kanafeh (كنافة)—a dessert made with shredded filo and melted cheese soaked in a sugary syrup
Kebab (كباب)—a dish of ground beef or lamb, grilled or roasted on a skewer
Kebab karaz (كباب كرز)—a type of kebab made of lamb meatballs in a cherry-based broth with pine nuts and sour cherries over pita bread
Kibbeh (كبة)—a dumpling-like dish of ground lamb with bulgur wheat or rice and seasonings, eaten cooked or raw
Kibbeh nayyeh (كبة نيئة)—a mezze of minced raw meat mixed with fine bulgur and various seasonings
Kousa mahshi (كوسا محشي)—courgettes baked and stuffed with minced meat and rice in a tomato-based sauce
Labneh (لبنة)—yogurt that has been strained to remove its whey; most popular as a breakfast food
Lentil soup (شوربة عدس)—may be vegetarian or include meat, using brown, red, yellow or black lentils, with or without the husk
Levantine salad[clarification needed]—a salad of diced tomato, cucumber, onion, sometimes parsley, dressed with lemon juice and olive oil; other popular salads include artichoke salad, beet salad, avocado salad, fattoush and tabouli
Limonana (ليمون نعناع)—lemonade made from freshly-squeezed lemon juice and mint leaves
Ma'amoul (معمول)—semolina shortbread cookies filled with dates or walnuts, commonly sprinkled with sugar
Manakish (مناقيش)—a pizza-like flatbread garnished with minced meat, thyme or za'atar, commonly eaten for breakfast or dinner
Mansaf (منسف)—lamb or chicken cooked in a sauce of fermented dried yogurt and served over rice
Maqluba (مقلوبة)—a rice-based casserole with meat, rice, and fried vegetables in a pot, which is flipped upside down when served, hence the name, which literally translates as "upside-down"
Markook (مرقوق)—a thin, unleavened flatbread baked on an iron griddle known as saj
Shanklish (شنكليش)—cow's or sheep's milk cheese formed into balls, rolled in Aleppo pepper and za'atar, then aged and dried
Shashlik (شاشليك)—skewered and grilled cubes of meat
Shawarma (شاورما)—roasted meat, cooked on a revolving spit and shaved for serving in sandwiches
Shish kebab (شيش كباب)—grilled or roasted chunks of meat on a skewer, commonly served over flatbread or rice
Sumaghiyyeh (سماقية)—ground sumac is soaked in water then mixed with tahina (sesame-seed paste), water and flour, added to sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans
Tabbouleh (تبولة)—a salad of bulgur mixed with finely chopped parsley, minced onions and tomatoes
Wright, Clifford A. (2003). Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more (Illustrated ed.). Harvard Common Press. ISBN1-55832-227-2.
Further reading
Anny Gaul, Graham Auman Pitts, Vicki Valosik, eds., Making Levantine cuisine: modern foodways of the Eastern Mediterranean, University of Texas Press, 2022, ISBN978-1-4773-2457-8, OCLC1243014864
Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN1-86064-603-4, p. 35.
Jean Bottéro, The Oldest Cuisine in the World: Cooking in Mesopotamia, University of Chicago Press, 2004, ISBN0226067343