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The following are the most famous traditional foods still enjoyed today at home and abroad.
1- Stuffed marrow, egg-plant, potato, cucumber and green pepper:
Recipe: The marrow, egg-plant or cucumber is carved and stuffed with rice, minced meat, ghee and spices, and cooked with tomato juice. The potato is stuffed with roast minced meat and onions. It is then fried with ghee.
2- Cabbage and vine - leaves (dawali): are stuffed with rice and meat and rolled as cigarettes, placed in a saucepan then cooked in boiling water and salt.
3- Lentils: Ground and whole are used in soup. They are also used with rice or pastry.
4- Stew of marrow egg - plant, potatoes or carrots is cooked with lamb chops and the desired vegetables, tomatoes and onions.
5- Kabab: grilled or roasted meat is machine minced meat with onion, parsley, spices and salt. It is formed in the shape of small balls, placed on skewers and grilled over the fire.
6- Cooking - pots (qdur): Large lamb pieces are cooked in an oven in a cooking - pot. Rice, native butter and garlic are then sprinkled with fried pine nuts and almonds. It is offered with yoghurt at parties and weddings and other occasions.
7- Mansaf: It consists of lamb chops over which butter milk soup, garlic and native butter are poured and left to boil until they are ready. Bread is cut over which the laban is poured. It is covered with a layer of rice and meat. Then it is sprinkled with fried pine nuts and is offered at parties and weddings.
Al-Mansaf is eaten in a very traditional manner. The right hand is used. The rice and pieces of bread are placed in the palm of the hand and molded in an egg- like shape. The meat is cut by three fingers of the right hand. The left hand remains clear for drinking juice or water.
8- Marma'on (or maftul: twisted): It is made of crushed wheat (burghul). It expands by placing flour over it and rubbing. It is steam cooked and fried with garlic and native butter and covered with a little meat or chicken soup.
9- Stuffed sheep: The whole sheep is stuffed with roast minced meat, cooked rice and fried pine nuts. It is covered with special silver paper and placed in the oven until it is done.
10- Tripe, karshat (or kurash); Tripe is cut into square pieces one hand-width in area. The pieces are stuffed with rice, minced meat, native butter, spices and salt. Then they are sewn and cooked in butter - milk soup.
11. Kubbeh (paste of mashed meat and pearl wheat) : It is made of pearl wheat soaked in water, ground with meat, onion, parsley and salt. The mixture is then cut out and moulded in an egg-shape. It is stuffed with roasted minced meat and onion and then fried.
12- Chick-peas (hummus) : are soaked in water together with sodium carbonate for about twelve hours. They are boiled until soft. Then they are pounded and mixed with a small amount of tahine (dregs of sesame-oil), garlic and lemon, and eaten with olive oil and pickles.
13- Al- baba ghannuj (lit. the coquette father) or al-mutabbal (lit. the seasoned): It is made of large egg-plants which are grilled and pealed and are mixed with dregs of sesame-oil, lemon, garlic, salt and a small amount of parsley.
14- Al-falafil: consist of ground chick - peas, parsley, onion, salt and carbonates are added. It is made into small - shaped balls, and fried in oil.
15. Sfiha (lit. paste): The dough is made of flour, a small amount of native butter, milk and yeast. It is then baked in the oven.
16- Tabbulah: is a kind of salad with soaked crushed wheat. This salad contains lettuce, tomato, cucumber, onion, parsley, mint, olive oil and lemon juice.
17- Arab Bread: Flour is kneaded with salt, water and yeast. It is cut out and gently flattened. After it rises, it is baked in a very hot oven.
18- Sambusek consists of round dough in which minced meat, onion, native butter and spices are placed. It is then folded into a semicircular shape and eaten fried or roasted.
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