Bread and rice layered with sharp garlic vinegar and boiled meat, intensely aromatic. 1)
Sun-leavened bread baked outdoors, with a dense crumb and fermented aroma. 2)
Fermented yogurt and cracked wheat dried, then cooked into a tangy, thick porridge. 3)
Sun-dried preserved meat simmered with lentils into a concentrated stew. 4)
Dried molokhia leaves rehydrated into a dark, earthy soup. 5)
Fava beans finished with hot garlic–coriander tasha and country ghee. 6)
Okra stew emphasizing garlic and coriander over tomato. 7)
Thick lentils strongly perfumed with browned garlic and cumin. 8)
Salty, crumbly cheese eaten with raw onions and flatbread. 9)
Fried eggplant dressed in garlic, coriander, and oil. 10)
Rice enriched with ghee and browned vermicelli strands. 11)
Rice, parsley, and dill filling with restrained tomato flavor. 12)
Energy-rich pairing of local dates and clarified butter. 13)
Green tart soup made from hibiscus leaves rather than the drink. 14)
Cracked wheat simmered with milk and ghee into a comforting dessert. 15)