Traditional taboon bread topped with olive oil–sautéed onions, seasoned chicken, sumac, and toasted nuts.
Chicken cooked with onions and sumac, wrapped in saj bread and toasted.
Stuffed Pigeon – Small pigeon stuffed with rice and nuts, oven-cooked.
Lamb neck stuffed with rice and spices, cooked until tender.
Lamb shoulder stuffed with rice and nuts, slow-cooked and served on special occasions.