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Smoked green wheat (freekeh) cooked in an aromatic broth with tender pieces of meat, characterized by its deep, smoky flavor.
Small, thin-dough dumplings filled with spiced ground meat, simmered in a creamy, aromatic yogurt sauce infused with cilantro and garlic.
A comforting okra stew slow-cooked in an aromatic tomato sauce with garlic, cilantro, and tender pieces of meat.
Aromatic, amber-colored rice cooked with deeply caramelized onions and spices, topped with fried fish and garnished with nuts.
Fluffy rice mixed with seasoned ground meat, traditionally topped with toasted nuts.
A varied selection of grilled meats, including chicken skewers (shish tawook), beef (lahme meshwi), and minced meat skewers (kafta), served over flatbread with grilled vegetables.
Meat and bulgur dumplings (kibbeh) simmered in a silky, aromatic warm yogurt sauce, traditionally served with vermicelli rice.
A traditional Aleppian stew consisting of kibbeh dumplings slow-cooked in a rich, sweet and sour quince sauce.
Levantine-style triangular pies filled with a blend of salty and mild cheeses, typically feta and mozzarella or akkawi, garnished with nigella seeds.
Levantine-style triangular pies filled with a mixture of spinach, onions, lemon, and spices.
Lebanese-style marinated chicken, grilled over charcoal for a smoky flavor and juicy texture.
Small filled, folded, and sealed pancakes, usually stuffed with sweet cheese or a nut mixture, and soaked in a scented syrup.
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