Damascus, Syria
Harak Osbao
حرق أصبعه
Lentils and small pasta squares cooked with pomegranate molasses, tamarind and coriander, topped with fried bread and crisp onion.
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Syria
Maghmour
مغمور
Aubergine and chickpeas stewed in olive oil with tomato and a great deal of garlic, eaten cold or at room temperature.
Egypt
Mulukhiyah
ملوخية
Jute leaves cooked into a green, slippery stew with chicken or lamb, finished with fried garlic and coriander and served over rice.
Syria
Shakriyeh
شاكرية
Lamb chunks simmered in a hot garlic-yoghurt sauce and served over rice with fried pine nuts.