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by Sanaa Abourezk

The eastern Mediterranean countries of the Levant – Lebanon, Jordan, Palestine and Syria – share a love of toothsome breads and grains, fresh fruits and vegetables, fish plucked from the sea, and ripe olives from hillside groves. Meat is used sparingly; aromatic olive oil replaces butter. But cutting out these cholesterol-laden foods does not leave the Levantine palate lacking for taste – their absence allows the subtle flavors of herbs and spices to shine. This is the secret of the deliciously healthful diet that eastern Mediterranean cooks have long understood, and that the West is just beginning to appreciate.

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