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 Pigeon – Small pigeon stuffed with rice and nuts, oven-cooked.
Lamb neck stuffed with rice and spices, cooked until tender.
A Palestinian dish of rice, vegetables, and meat flipped upside down when served.