Egypt
Bamia
بامية
A Egyptian okra stew with beef or lamb in tomato and garlic sauce, a daily and home classic
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Palestine
Fukharit 'Adas
فخارية عدس
Lentil stew flavoured with red peppers, dill, garlic, and cumin, slow-cooked in a clay pot — a rustic Palestinian country dish.
Palestine
Maftoul
مفتول
Hand-rolled Palestinian couscous, larger than Moroccan couscous, steamed and served with chickpeas, chicken, and a rich broth cooked with cumin and olive oil.
Lebanon
Molokhia
ملوخية
Jute mallow leaves cooked into a green stew with chicken or lamb, served over rice with vinegar, onion and toasted bread.
Gaza Strip, Palestine
Rummaniyeh
رمّانية
A Palestinian lentil and eggplant stew sharpened with pomegranate and tahini, especially associated with Gaza and served with bread.
Gaza Strip, Palestine
Sumaghiyyeh
سماقية
Beef and chickpea stew flavoured with sumac, tahini, and red peppers, a Gazan specialty with a deep red colour and tangy-savoury flavour.
Lebanon
White Bean Stew
فاصوليا
A Lebanese stew of white beans simmered in tomato sauce with garlic, olive oil and coriander, served warm with bread.
Gaza Strip, Palestine
Zibdieh
زبديه
Gazan clay-pot dish of shrimp baked in a stew of olive oil, garlic, hot peppers, and peeled tomatoes, reflecting Gaza's coastal cuisine.