Tree Nuts Allergen Guide

Liguria's basil sauce, made with fresh basil, pine nuts, garlic, Parmigiano-Reggiano, Pecorino, and Ligurian olive oil. It is traditionally ground in a marble mortar with a wooden pestle, which keeps the basil's oils intact. The real Genovese version uses the small-leafed Basilico Genovese DOP grown along the region's mild coast.

Lebanon's national dish consisting of minced meat (typically lamb) mixed with bulgur wheat and spices, often served raw (kibbeh nayyeh) or fried with a meat filling.

A sweet cheese pastry soaked in sugar syrup, often topped with crushed pistachios. It's popular throughout the Levant region.

Thin pastry wrapped around spiced apple, raisins, and sometimes nuts, served warm with vanilla sauce or a scoop of ice cream. The dough is stretched so thin you can read a newspaper through it. Inside, the apples soften with cinnamon and sugar while breadcrumbs soak up the juice. A fixture of the Viennese coffee house.

Jordan's national dish: lamb simmered in jameed, a sauce of fermented dried yogurt, and laid over rice and flatbread. Tender meat sits on white rice and thin shrak bread, the whole thing soaked in tangy jameed. People eat it communally from one big platter, by hand, with the right hand. It carries weight beyond the plate, standing in for hospitality and national pride, and it shows up at weddings, Friday gatherings, and celebrations. In Amman you'll find good versions at Jabri, Deeritna, and Al Quds Restaurant.

A sweet cheese pastry soaked in sugar syrup and scattered with crushed pistachios. The Jordanian version usually uses an orange-tinted semolina dough, layered (or made with shredded phyllo) over white, unsalted Nabulsi cheese, baked until golden, then drenched in attar syrup. It's served hot so the cheese pulls when you cut into it. People eat it for breakfast as much as dessert. Habibah Sweets in Downtown Amman, open since 1951, has the reputation for the best in the country. A Levantine classic and a Ramadan favorite.