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.

Thin, delicate, and rich with centuries of tradition, saj bread is a staple of Levantine cuisine—made from simple ingredients, skillfully cooked on a domed griddle, and cherished throughout Syria, Lebanon, and Palestine for its versatility and authentic flavor. Whether wrapped around vibrant fillings or shared as part of a mezze spread, saj bread connects generations and remains an enduring symbol of the region’s culinary heritage.