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Circassian Chicken (Syria)

There are many regional variants of this slow-cooked chicken, but all share a toasted walnut flour and allspice sauce, touched with saffron, onion, and garlic, and drizzled with peppery walnut oil.

Dolma (pan-Middle Eastern)

Dolma are stuffed vine leaves, and they are enjoyed throughout the Middle East. In general, hot dolmas are stuffed with meat and cold dolmas are vegetarian.

Ful Medames (Fava Bean Porridge) (Egypt)

This is the standard breakfast meal for the standard Egyptian: fava beans are stewed with ground coriander, cumin, garlic, and lemon, then topped with any number of things such as hard-cooked egg, fresh cilantro, olive oil, or raw vegetables.

Imam Bayildi (Turkey)

Stories of the origin of this dish's name abound. They range from a Turkish priest (Imam) fainting with pleasure after eating these stuffed eggplants served by his wife to the Imam fainting after hearing how much they cost. Imam Bayildi are eggplants stuffed with tomatoes onions, garlic, and parsley and served cold.

Kibbeh with Glazed Carrots and Pomegranate (Syria)

Here lamb kibbeh (oval-shaped meat balls) are stuffed with a yogurt filling, and set to cook in a rich lamb and pomegranate stew.

Konafa or Kadaif (Syria and Lebanon)

Konafa, a spaghetti-like dough, is browned with butter and served over a sweet cheese filling. The whole is drizzled with sugar syrup scented with orange-flower water and pistachio nuts.

Musakhan (Syria)

For this dish, chicken is double-marinated. First it is placed in a mixture of lemon juice, sumac, nutmeg, cinnamon, and black pepper; and then onions, olive oil and chicken stock are added. The roasted meat is served with a garnish of toasted pine nuts.