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.
A Palestinian dish of rice, vegetables, and meat flipped upside down when served.
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.