hummus (حمص) a dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.
hummus bil-lahm (حمص باللحم) hummus with meat on top.
tabbouleh (تبولة) bulgur, finely chopped parsley, mint, tomato, spring onion, with lemon juice, olive oil and seasonings.
mutabbal (متبل) mashed eggplant (aubergine) blended with tahini, olive oil, salt and garlic.
babaghanoush (بابا غنوج) eggplant (aubergine) mashed and mixed with seasonings.
moussaka (مسقعة) grilled eggplant (aubergine) mashed with olive oil, tomato, onion and garlic.
fasolia bi zeit (فاصوليا بزيت) green beans with olive oil, lemon and garlic.
kibbeh (كبة) in the middle east– dishes made of bulghur, chopped meat, and spices.
kibbe nayye – burghul (كبة نية) pounded lamb meat, and spices.
fattoush (فتوش) salad made from several garden vegetables and toasted or fried pieces of pita bread.
falafel (فلافل) a deep-fried ball or patty made from ground chickpeas, fava beans, or both.
halloumi cheese (جبنة حلومي) usually sliced and grilled or fried.
labneh (لبنة) strained yogurt which tastes similar to cream or sour cream only more tart.
shanklish (شنكليش) cow's milk or sheep's milk cheeses.
makdus (مكدوس) stuffed and pickled eggplants.
yalanji (يالانجي) vine leaves stuffed with rice and a variety of vegetables and served hot or cold.
muhammarah (محمرة) a hot pepper dip from aleppo, made from aleppo pepper.
fatteh (فتّة) pieces of arabic bread covered with other ingredients.
fatteh bi-s-samn (فتّة بالسمن) fatteh made with beef or sheep tallow.
fatteh bi-z-zayt (فتّة بالزيت) fatteh made with vegetable, corn, or olive oil.
fatteh al-makdus (فتّة المكدوس) fatteh with makdus and minced meat.
fatteh dajaj (فتّة دجاج) fatteh with chicken.
fatteh bi-l-lahm (فتّة باللحم) fatteh with meat.