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