Lamb or chicken slow-roasted underground with embers, smoky and exceptionally tender. ¹⁾²⁾

Flatbread baked directly in hot sand and ash, with a distinctive earthy aroma. ³⁾

Rice and lamb served with fermented goat yogurt sauce, reflecting Levantine ties. ⁴⁾

Nutty green wheat cooked with roasted goat and light spices. ⁵⁾

Warm soup of diluted yogurt, herbs, and grains, both refreshing and filling. ⁶⁾

Small birds seasoned simply and grilled over open flame. ⁷⁾

Rice dressed in local olive oil and wild herbs instead of butter. ⁸⁾

Sand bread split and filled with herbs, cheese, or minced meat. ⁹⁾

Thick lentils heavily flavored with fried garlic and cumin. ¹⁰⁾

Fresh liver grilled quickly over coals, eaten immediately with bread. ¹¹⁾

Sweet dates paired with rich clarified goat butter for energy. ¹²⁾

Bulgur cooked with desert herbs and small meat pieces. ¹³⁾

Clear broth served before main meals as a digestive starter. ¹⁴⁾

Salty white cheese drizzled with olive oil and eaten with bread. ¹⁵⁾

Roasted semolina mixed with honey and fat into a dense, travel-friendly sweet. ¹⁶⁾