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⁾