Whole lamb stuffed with rice and nuts, slow-cooked and served at large gatherings.
Rice with meat and nuts wrapped in pastry and baked as individual parcels.
Chicken cooked with onions and sumac, wrapped in saj bread and toasted.
Traditional taboon bread topped with olive oil–sautéed onions, seasoned chicken, sumac, and toasted nuts.
Stuffed Ribs – Meat ribs stuffed with rice and spices, baked until tender.