Rice with meat and nuts wrapped in pastry and baked as individual parcels.
Lamb and chicken cooked underground with rice and Arabic spices, served on special occasions.
Traditional taboon bread topped with olive oil–sautéed onions, seasoned chicken, sumac, and toasted nuts.
Whole lamb stuffed with rice and nuts, slow-cooked and served at large gatherings.
Stuffed Ribs – Meat ribs stuffed with rice and spices, baked until tender.