Lamb shoulder stuffed with rice and nuts, slow-cooked and served on special occasions.
Traditional taboon bread topped with olive oil–sautéed onions, seasoned chicken, sumac, and toasted nuts.
Whole chicken stuffed with rice and nuts, baked until golden.
Rice with meat and nuts wrapped in pastry and baked as individual parcels.
A premium version of Qidra cooked in clay and served with rich flavors.