Molokhia cooked in rich duck broth, deeper and fattier than chicken versions. 1)
Rice simmered with peas, carrots, dill, and parsley from local farms. 2)
Layered bread and rice with garlic vinegar and generous country ghee. 3)
Pigeon filled with herbed rice or freekeh and roasted until crisp. 4)
Lentils cooked with fresh spinach and garlic into a thick green stew. 5)
Flaky pastry stuffed with white cheese, onions, and herbs. 6)
Fava beans enriched with tahini, lemon juice, and cumin. 7)
Oven chicken served over rice colored by caramelized onions. 8)
Cabbage leaves filled with rice, herbs, and mild tomato seasoning. 9)
Whole wheat simmered in milk into a soft, nourishing porridge. 10)
Tender eggplant cubes cooked with chickpeas and tomato. 11)
Fresh cheese speckled with nigella seeds, eaten with bread. 12)
Aromatic rice enriched subtly with duck drippings. 13)
Lightly fermented vegetables served alongside main dishes. 14)
Simple rural dessert pairing dates with bread and fresh cream. 15)