Jordan
Maqluba
مقلوبة
Rice layered with fried aubergine, cauliflower and lamb or chicken in a pot, cooked, then upended onto a tray so the layers show.
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Hebron, Palestine
Qidreh
قدرة
Rice and lamb cooked with chickpeas, garlic, and cardamom in a clay pot in a communal stone oven — a Hebron specialty served at weddings and feasts.
Lebanon
Sayadiya
صيادية
White fish fried and laid on rice cooked in a stock darkened with deeply caramelised onion, topped with toasted pine nuts and a tahini sauce.