Laban: A diluted, slightly salty, tangy yoghurt drink.
Jallab: A drink made by diluting a syrup of grape molasses, dates and rose water.
Kamradin: A staple beverage to break fast, made from apricot nectar.
Tamer hindi: A cold, soothing brew made from tamarind.
Moutabel: A spicy Lebanese dip made with mashed eggplant and tahini.
Kibbeh: Bulgur wheat dough stuffed with seasoned, ground lamb, onions and pine nuts.
Sambousek: A yummy fried pastry stuffed with cheese or meat.
Harira: A soup made with a mix of chickpeas and lentils in a flavoursome tomato broth. Other vegetables and lamb can be added to make a heartier dish.
Lamb ouzi: Normally the main event of an iftar buffet, a whole lamb is marinated in a mix of spices and then stuffed with spiced minced beef and nuts.
Mouloukia: Mouloukia is a dark, green leafy vegetable, most used in Egyptian cuisine, when cooked it takes on a ‘slimy’ texture similar to okra. It is typically stewed, chicken is added and it’s served with rice.
Kunafeh: Cheese pastry soaked in sweet syrup infused with rose water and normally topped with pistachios.
Mahalabia: A light, milk-based dessert (similar to a custard or flan) that can be flavoured with orange, vanilla, cardamom or rose water.
Umm Ali: Often dubbed the region’s bread pudding – it’s made of layers of cooked puff pastry combined with nuts, coconut and raisins, and then covered with sweetened cream.