This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nutrients.

When served, it is typically dressed with a drizzle of olive oil, and is then used as a dip for vegetables or a flavorful filling for flatbreads such as pita. Even today, not much is known about its origins, although the earliest mention of hummus dates back to 13th-century Egypt. 

The vegetarian combination of lentils and rice is a classic Levantine fare that is best served with fresh salads. The dish is assembled with cooked rice and lentils that are enriched with generous amounts of onions sautéed in olive oil. When served, the combination is topped with fried onions and is usually sided with plain or garlic-flavored yogurt (the dish is then not vegan-friendly anymore) and flatbread, which should be used instead of utensils.

Apart from the traditional version, some varieties may employ bulgur instead of rice, and the dish is easily adapted with various spices and fresh herbs.

Maqluba is the national dish of Palestine, but it can also be found in Iraq, Syria, and Jordan. This layered one-pot dish has many versions, but the basic principle is to turn it upside down before serving, which is what the word maqluba means.

The ingredients include rice, vegetables (often carrots, potatoes, tomatoes, cauliflower, onions), herbs and spices (often turmeric and sumac), and meat such as chicken or lamb, although the dish can be made without any meat. The ingredients are cooked and layered, then boiled until there's no liquid left.

Before serving, maqluba is flipped upside down, and it's then often garnished with pine nuts or chopped parsley on top. It's recommended to serve the dish with a cucumber and tomato salad, olives, and yogurt on the side.

Mehalabiya is a creamy Arabian dessert, in many ways similar to the French blancmange. It is made with a mixture of milk and sugar, cooked and thickened with rice flour or cornstarch, and usually flavored with orange blossom or rose water.

While hot, it is distributed in smaller molds, left to set, and it is then served cold. This simple and satisfying dessert is eaten in slightly different forms across the Arabian Peninsula, Middle East, and North Africa. Depending on the region, it can be garnished with typical local ingredients such as pistachios, almonds, shredded coconut, cinnamon, or raisins. 

Zerde is a sweet rice pudding originating from Türkiye. The rice is boiled in water, then combined with sugar, a bit of turmeric, and saffron – giving the dessert its typical yellow color. It is usually garnished with pine nuts and pistachios.

Zerde is traditionally prepared for weddings and birthdays, but it is especially popular during the month of Ramadan. However, it can also be found in many restaurants and dessert shops throughout the country.

Although it is believed to have its origins in Persia, zulbia or jalebi is an international dessert with variations that spread throughout the Middle East, India, and Asia. In its basic form, this sweet dessert is created by combining flour with yogurt or ghee, as well as baking soda or yeast to create a batter which is then poured in circular patterns directly into the sizzling oil.

The final result is a crispy treat that is then doused in a thick syrup, which can be flavored with rosewater, saffron, honey, orange blossom water, or cardamom. In both Iran and India, zulbia is served on special occasions, and it is usually sprinkled with chopped pistachios or saffron threads. 

Kahi and geymar is a traditional breakfast dish that pairs kahi, a flaky, layered pastry, with geymar, a rich, creamy clotted cream. Kahi is a light and crispy pastry, made from thin layers of dough that has a texture similar to puff pastry or phyllo, with a buttery, crisp outer layer and a soft interior.

Geymar is a rich, thick cream made from buffalo milk (or sometimes cow's milk). It is similar to clotted cream or kaymak and has a smooth, velvety texture with a mildly sweet, milky flavor. The pastry is served drizzled with honey or date syrup while still warm and topped with a generous amount of geymar. 

Kaleh pacheh is a traditional Persian dish made from various parts of a sheep’s head and feet, typically enjoyed as a hearty breakfast in Iran and other parts of the Middle East and Central Asia. The dish's name reflects its ingredients, with "kaleh" meaning head and "pacheh" meaning feet.

The preparation involves slow-cooking the sheep’s head, feet, and sometimes the stomach with onions, turmeric, garlic, and various spices until they become tender and gelatinous. Kaleh pacheh is known for its rich, fatty broth and its distinct texture, offering a unique taste that is savory, intense, and slightly gelatinous. 

Tamr mahshi is a traditional Middle Eastern dessert that consists of stuffed dates. The dish is made by pitting dates and filling them with various ingredients such as nuts (like almonds, pistachios, or walnuts), candied fruit, or sweetened cream.

Sometimes, spices like cinnamon or cardamom are added for extra flavor. This sweet treat is popular across the Middle East, particularly during holidays and special occasions like Ramadan, where it's served as a nutritious and energy-boosting snack after breaking the fast.