About Levant Catering

Cuisine

The cuisines of North Africa and the Middle East are renowned for their aromatic flavourings, especially their succulent combinations of the spicy, the savoury and the sweet. Couscous and tagines, in meat, fish or vegetarian varieties, figure prominently.

Lamb is the traditional meat in the region’s cookery but other meats, especially poultry, are also popular. Rice, couscous and bulgur, delicately flavoured with spices, make good accompaniments.

Ingredients

Good cooking uses good, fresh ingredients. Levant uses free-range lamb and eggs, corn-fed or organic chickens, natural yoghurt, extra virgin olive oil and the freshest herbs, such as flat-leaf parsley, coriander and dill. We source much of it locally and combine it with more exotic ingredients, such as tamarind and pomegranate, from specialist suppliers such as The Argan Oil Co

Wines

Levant has created a wine list that is specifically designed to accompany Middle Eastern food, including Château Musar from Lebanon.

Mezze

Mezze, one of the mainstays of eastern Mediterranean cooking, is a selection of many smaller dishes that go together to make a substantial meal. Alternatively, they are an ideal canapé-style choice for drinks parties or as starters or accompaniments to our wide menu of main dishes. Equally, mezze can be served for an informal lunch or dinner party with bread, yoghurt, raw vegetables and olives, or a larger assortment can be provided for a buffet.