This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nutrients.

When served, it is typically dressed with a drizzle of olive oil, and is then used as a dip for vegetables or a flavorful filling for flatbreads such as pita. Even today, not much is known about its origins, although the earliest mention of hummus dates back to 13th-century Egypt. 

The vegetarian combination of lentils and rice is a classic Levantine fare that is best served with fresh salads. The dish is assembled with cooked rice and lentils that are enriched with generous amounts of onions sautéed in olive oil. When served, the combination is topped with fried onions and is usually sided with plain or garlic-flavored yogurt (the dish is then not vegan-friendly anymore) and flatbread, which should be used instead of utensils.

Apart from the traditional version, some varieties may employ bulgur instead of rice, and the dish is easily adapted with various spices and fresh herbs.

Even though these protein-packed chickpea fritters are listed as one of Israel's national dishes, and are a staple in many Middle Eastern countries including Palestine and Lebanon, it is often suggested that falafel might have evolved from the Egypt dish known as taameya. By the 1950s, to earn a living, Yemenite immigrants in Israel started making falafel in the streets, selling it wrapped in paper, which has eventually transformed this ancient dish into an early form of Israeli fast food and facilitet the global recognition of it.

As an alternative to the Israeli version, the Egyptian taameya uses fava beans instead of chickpeas, while the mixture is typically flavored with parsley, coriander, cumin, and onions. Today, both in Israel and other Middle Eastern countries, falafel fritters are most commonly enjoyed in pita or lafa flatbread sandwiches, topped with fresh or pickled vegetables, and coated either in hummus paste, tahini dip, or a zesty, garlic-flavored yogurt sauce.

Oil-cured eggplants are a staple throughout Levantine and Middle Eastern cuisine. The dish is traditionally prepared with small-sized baby eggplants that are shortly boiled and stuffed with a flavorful mixture of roasted red peppers, walnuts, garlic, and salt.

The eggplants are then cured in olive oil and are traditionally enjoyed for breakfast, usually accompanied by labneh, vegetables, and flatbread, but they also work as a standard meze dish or a snack. Though their origin is vague, preserved eggplants are strongly associated with Syria.