Tag: Levantine cuisine

Historically, Middle Eastern cultures perfected food preservation methods long before modern refrigeration, relying on techniques like curing and fermentation to sustain their populations through the winter. The traditional Levantine dish makdous is a prime example, but does its method of preparation qualify it as a legitimate probiotic food?

Originating from a rich agricultural landscape, the traditional Palestinian diet is profoundly shaped by staples like olive oil, za’atar, and fresh produce. This culinary heritage is more than just sustenance; it is a vibrant expression of cultural identity, family, and hospitality, reflecting generations of connection to the land.