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Greek and Levantine cuisines share many similarities due to their geographical proximity and historical interactions
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Souvlaki consists of small pieces of marinated meat and kebabs" are prevalent, where marinated meat or vegetables are skewered and grilled to perfection.
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Tzatziki rules in Greek cuisine, featuring yogurt, cucumbers, garlic, and herbs. Labneh is a strained yogurt cheese often served with olive oil, herbs, and flatbreads.
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Stuffed grape leaves, known as "dolmas" in Greek and "warak enab" in the Levantine region, are a cherished appetizer.
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Both dishes showcases flaky phyllo dough filled with spinach and feta cheese. Fatayer has a blend of spices and herbs.
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The "Greek salad" is renowned for its combination of tomatoes, cucumbers, red onions, olives, and feta cheese, dressed with olive oil and herbs. Fattoush offers a similar concept with a twist, adding crispy pieces of toasted pita bread and sumac for extra flavor.
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Both gyros and shawarma are often wrapped in flatbreads and served with a variety of condiments and vegetables filled with slow cooked meat.
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Baklava, a pastry made of layers of phyllo dough, nuts, and honey, is a well-known Greek dessert. Ma'amoul delicate, shortbread-like cookies are filled with dates, nuts, or figs.
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So, whether you're dining in Athens or Middle East, you're sure to find these delightful dishes that bridge the gap.
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