Lamb neck stuffed with rice and spices, cooked until tender.
Rice with meat and nuts wrapped in pastry and baked as individual parcels.
A Palestinian dish of rice, vegetables, and meat flipped upside down when served.
Whole lamb stuffed with rice and nuts, slow-cooked and served at large gatherings.
Traditional taboon bread topped with olive oil–sautéed onions, seasoned chicken, sumac, and toasted nuts.