Thin slices from a vertical rotisserie, wrapped with toum and pickles.
Serve & eat
Wrapped.
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Home / Food / Middle Eastern & African Dishes
मध्य-पूर्व और अफ्रीकी व्यंजनMiddle Eastern & African Dishes↳ from Levant, Lebanon
Thin slices from a vertical rotisserie, wrapped with toum and pickles.
Wrapped.
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The Levant's anise spirit, distilled from grapes, often three times, and aged in clay jars.
Creamy chickpea and sesame dip claimed by several Levantine countries.
Herb salad that is mostly parsley.
Herb blend for bread and oil.
Puffed pocket flatbread.
Fresh mezze culture of many small plates.
Creamy chickpea and sesame dip claimed by several Levantine countries.
Fried herb fritters, possibly first made by Coptic Christians in Egypt.
Herb salad that is mostly parsley.
Jordan's national dish, eaten from a shared platter.
Spiced rice and meat, Saudi Arabia's national dish.
Tender meat and rice cooked in a pit (taboon); now loved across the Gulf and Hyderabad.