Rice with meat and nuts wrapped in pastry and baked as individual parcels.
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.
Lamb and chicken cooked underground with rice and Arabic spices, served on special occasions.
Chicken cooked with onions and sumac, wrapped in saj bread and toasted.