MID-DAY: How would you introduce Levantine cuisine to a first-time diner?
Chef Alaa Aloush: Levantine cuisine is all about freshness, balance, and deep-rooted traditions. For first-timers, I’d highlight its generosity of flavours — the use of olive oil, lemon, herbs like mint and parsley, and spices such as sumac and za’atar. Dishes like muhammara, fattoush, or slow-cooked lamb with freekeh may seem simple, but it involves careful layering and time-honoured techniques. One of the most interesting aspects is the emphasis on slow cooking and charcoal grilling, which allows the ingredients to express themselves. There’s also a beautiful sense of hospitality embedded in the cuisine — everything is meant to be shared.

(From left) Majboos Dajaj — an Emirati chicken rice dish, The Taj Mahal Tower, Cauliflower Steak and Vegetable Bamia. Pics Courtesy/The Souk

Food from the Levant region is unique but also has similarities to the cuisines of the Indian Subcontinent. There are common ingredients including cumin, cinnamon, turmeric, chilies, legumes and chickpeas, apart from similar cooking techniques like char grilling over coals, slow cooking, frying, baking and steaming.