This book is about the Arabic cuisine of the Middle Eastern region "Bilad al-Sham," often referred to as the region under the crescent moon, which includes the countries of Syria, Lebanon, Palestine, and Jordan. From Bethlehem to Beirut to Damascus, the Arabic dialects are closely related to the dishes. For centuries, the region has been a transit area for foreign rulers and traders, who have also influenced the culinary traditions. The approximately 100 recipes in this book are strongly oriented towards the seasons and offer a diverse, often vegetarian and vegan cuisine. The dishes of this region are characterized by many wild plants in spring. At the same time, varieties of fresh cheese, yogurt, and butter are produced. In summer, the market is rich in various types of vegetables, fruits, and herbs. In autumn, it is the harvest time for olives, grapes, and nuts. And in winter, the...