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.

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.