Whole chicken stuffed with rice and nuts, baked until golden.
Stuffed Pigeon – Small pigeon stuffed with rice and nuts, oven-cooked.
Traditional taboon bread topped with olive oil–sautéed onions, seasoned chicken, sumac, and toasted nuts.
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.