Jelaskan Hidangan Levant dari Masakan Levant dalam bahasa melayu

Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4, p. 35.

Jean Bottéro, The Oldest Cuisine in the World: Cooking in Mesopotamia, University of Chicago Press, 2004, ISBN 0226067343