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Levantine cuisine represents a culinary tradition stemming from Lebanon, Syria, Palestine, and Jordan. It’s characterized by its use of fresh herbs, seasonal vegetables, grilled meats prepared with generous amounts of olive oil, and staples like bulgur wheat and pita bread. This style of cooking emp...
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Spice: Flavors of the Eastern Mediterranean is a 2006 cookbook written by chef Ana Sortun, who draws from her experience at the Oleana restaurant in Cambridge, Massachusetts. The book won a James Beard Foundation Award and explores how traditional spices and ingredients are used across regions like...
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