Bread and rice layered with garlic vinegar and meat, intensely aromatic and festive. 1)
Sun-leavened bread baked outdoors, dense with a natural fermented aroma. 2)
Fermented yogurt and cracked wheat dried and later cooked into a tangy porridge. 3)
Sun-dried meat rehydrated and simmered, reflecting ancient preservation methods. 4)
Dried molokhia leaves cooked into a thick, earthy stew. 5)
Fava beans finished with clarified butter, cumin, and garlic for depth. 6)
Okra stew thickened with garlic and minimal tomato. 7)
Dense lentils strongly flavored with fried garlic and coriander. 8)
Salty, crumbly cheese eaten simply with flatbread and onions. 9)
Fried eggplant finished with garlic and coriander, rich and aromatic. 10)
Plain rice elevated by clarified butter and caramelized onions. 11)
Rice-and-herb filling with less tomato and more spice emphasis. 12)
Energy-rich snack pairing local dates with clarified butter. 13)
Tangy green soup made from hibiscus leaves rather than the famous drink. 14)
Wheat cooked with milk, sugar, and samna, served warm as comfort food. 15)