Levant street food and grill recipes from Jordan, Cairo, Adana, Greece, Amman, and Acre — smoky flavors and cooking over fire.
Fire changes food. Smoke gives it depth.
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Across the Levant, cooking over open flames is more than a technique. It’s a tradition you can taste.
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In Jordan’s countryside, vendors roast meat and bread over glowing coals.
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In Cairo, street stalls serve skewers fresh off the grill.
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Adana is famous for sweet roasted chestnuts sold by the roadside.
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Greek beaches turn into open kitchens where sardines sizzle over hot charcoal.
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Amman and Acre’s alleyway markets are filled with grills, clay ovens, and smoky aromas.
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We’ve cooked beside fishermen and bakers.
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We’ve burned our fingers turning flatbreads and skewers.
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Every fire brought a new flavor, and every grill taught a new lesson.
What about you?
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Do you know how smoke changes the flavor of fish?
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Have you tried bread baked directly on hot stones?
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Could you taste the difference between meat cooked over wood, charcoal, or gas?
Cooking over fire is simple.
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You need heat, fresh ingredients, and patience.
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You need to watch, listen, and turn the food at the right time.
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You need to share it, because food from the fire is best when eaten together.
