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Levantine cuisine
Levantine cuisine
is the traditional
cuisine
of the
Levant
, known in Arabic as the
Bilad ash-Sham
. This region shared many culinary traditions before and during the
Turkish-Ottoman Empire
which continue to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of
Jordan
,
Lebanon
,
Palestine
,
Israel
,
Syria
, and parts of southern
Turkey
near
Adana
,
Gaziantep
, and
Antakya
(the former
Vilayet of Aleppo
) and northern
Iraq
;
Cypriot cuisine
also has strong Levantine influences.
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