Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Bilad al-Sham (the Arabic term for the Levant region). The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them Manakish pies, kibbeh, ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.

The history of Levantine cuisine can be traced back to the early civilizations that flourished in the region, such as the Arameans, Canaanites, Israelites, Phoenicians, Hittites, and Arabians. These ancient cultures developed complex agricultural systems, producing grains, legumes, fruits, and vegetables that would become staples of the Levantine diet. Bread, olive oil, and wine were integral to the cuisine from the very beginning, and remain so today.

Levantine diets shifted drastically between the 1960s and the 1990s, early studies from that era described them as largely seasonal, plant-based, and low to moderate in animal product consumption, whereas later studies described them as consuming more processed foods, animal products and refined carbohydrates.