Baba Ghanoush: A Taste of the Levant
Baba Ghanoush is a popular vegan dish from the Levant region, made from roasted eggplants, tahini, garlic, and spices. The dish has a creamy texture and rich flavor, and the name comes from the Arabic phrase "baba" meaning father and "ghanoush" meaning "spoiled." We take pride in serving authentic Levantine cuisine, using only the freshest ingredients to create our baba ghanoush.
A World of Flavor: The Spices of the Levant vs. Other Mediterranean Cuisines
This blog post explores the rich use of spices in Levantine cuisine, including cumin, coriander, sumac, and za'atar, which not only enhance flavor but also provide medicinal benefits. In contrast, non-Levantine Mediterranean cuisines like Spanish, Italian, and Greek cuisines utilize different spices such as paprika, saffron, cayenne pepper, garlic, basil, oregano, dill, and thyme that reflect their unique culinary traditions. The prevalence of sumac and za'atar in Levantine cuisine sets it apart, making it distinctive and memorable.
The Levant Region, it's Food and Olive Oil
The Levant region, encompassing countries like Lebanon, Syria, Jordan, Palestine, and Israel, is known for its unique and delicious cuisine that revolves around olive oil. This oil, a key component of the Mediterranean diet, is used in various dishes such as salads, dips, main courses, and even desserts, and is considered some of the best in the world due to the region's climate, soil, and traditional production methods. Popular dishes from the Levantine cuisine include hummus, baba ganoush, falafel, and shawarma, all of which are known for their distinctive flavors and nutritious ingredients, making the Levantine diet a great option for those looking for a balanced and healthy diet.
Saj Bread: A Taste of Tradition in Levantine Cuisine
Saj bread, a thin and delicate flatbread cooked on a domed griddle, is a staple in the Levantine region with a history dating back to ancient times. Its simplicity, ease of cooking, and nutritious qualities made it a popular food for nomadic tribes and farmers. Today, saj bread remains a beloved food in the Levant, serving as a versatile base for various dips, spreads, and sandwiches. Its unique texture and lightness continue to make it a popular choice for people of all ages.
Falafel: A Culinary Journey Through the Levant in Flagstaff Arizona
Falafel is a popular dish in the Levantine region with a debated history, possibly originating from Egypt's Coptic community or ancient Palestine's poor. Made from chickpeas or fava beans, herbs, and spices, falafel offers a crispy exterior with a soft, flavorful interior, typically served in pita bread with veggies and tahini sauce. Its popularity stems from versatility, nutritional value, and global reach, remaining a symbol of the Levantine culinary heritage.
