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⁾