A Feast of Flavors: Brunch in the Levant

By Coledown Kitchen

A Feast of Flavors: Brunch in the Levant invites you on a delectable journey through the rich tapestry of Levantine cuisine, where each dish tells a story of tradition, culture, and diverse influences. Step into the heart of the Eastern Mediterranean and discover the vibrant world of brunch, celebrated with a delightful fusion of flavors and aromas.

This cookbook is not just a collection of recipes; it's a celebration of the Levantine way of life. Embrace the warmth and generosity of this enchanting region as you embark on a culinary adventure with A Feast of Flavors: Brunch in the Levant. Whether you're an experienced chef or a home cook eager to explore new flavors, this book promises to elevate your brunches and transport you to the heart of the Eastern Mediterranean.

• Language: English
• Publisher: Coledown Kitchen
• Release date: Jul 30, 2023
• ISBN: 9798223661276

Book preview

Introduction

The Levant, a region located in the Eastern Mediterranean, is renowned for its rich cultural heritage, diverse history, and most notably, its delectable cuisine. Comprising countries including Lebanon, Syria, Jordan, Palestine, and parts of Turkey and Israel, the Levant has been a crossroads of civilizations for millennia, leading to a unique fusion of flavors and culinary traditions.

Historical Influences

The Levantine cuisine is a reflection of the region's complex history and the intermingling of various cultures and civilizations. Over the centuries, the area has been a melting pot for ancient civilizations such as the Phoenicians, Romans, Byzantines, Arabs, Ottomans, and others. Each culture left its mark on the cuisine, contributing spices, cooking techniques, and culinary traditions.

The Phoenicians introduced a vast array of ingredients like olives, figs, and wine, which became staples in Levantine cuisine. The Romans brought vine leaves and transformed the way food was prepared. The Arabs introduced rice, aromatic spices, and the use of almonds and pistachios in sweet dishes. The Ottomans left their mark with kebabs, baklava, and a love for lamb. All these influences have contributed to the diverse and flavorful Levantine cuisine we know today.

Key Ingredients

Levantine cuisine relies heavily on fresh and seasonal ingredients, showcasing the region's abundant produce. Some key ingredients that form the backbone of Levantine dishes include:

Olive Oil: Often referred to as liquid gold, olive oil is the foundation of Levantine cooking. It adds richness and depth to dishes, and its health benefits make it a cherished component of the Mediterranean diet.

Herbs and Spices: Fresh herbs like parsley, mint, cilantro, and dill are extensively used to add vibrancy to salads, dips, and main dishes. Aromatic spices such as cumin, coriander, sumac, and za'atar are common in marinades, rubs, and seasonings.

Vegetables and Fruits: Eggplants, tomatoes, cucumbers, bell peppers, and onions form the base of many Levantine dishes. Fruits like pomegranates, figs, dates, and citrus fruits find their way into salads, desserts, and refreshing beverages.

Grains: Wheat, barley, bulgur, and rice are staples of the Levantine diet and are used in various forms in dishes like pilafs, couscous, and bulgur-based salads.

Dairy: Yogurt, labneh (strained yogurt), and various cheeses like feta are integral to Levantine cuisine.