Mutabal is a Middle Eastern dip that's usually made with a combination of roasted eggplants, tahini, lemon juice, garlic, yogurt, olive oil, and salt. The ingredients are blended or mashed together until the dip develops a desired consistency, either smooth or a bit more coarse.

Once prepared, mutabal can be garnished with parsley, pomegranate seeds, or cilantro on top. If desired, onions can also be added to the mixture. It is recommended to serve mutabal as a part of a meze platter with pita bread on the side.

Baba ghanoush is a Middle Eastern dish that's mostly associated with Lebanon (although it's origins are also connected to Syria and Jordan), and it consists of roasted and puréed eggplants, garlic, olive oil, lemon juice, and tahini, with the occasional addition of mint, onions, and various spices.

Its name comes from the Arabic phrase baba gannuj, where baba means father or daddy, and gannuj means pampered or spoiled, referring to a supposed invention of baba ghanoush by a member of a royal harem. 

Zarb or Bedouin barbecue is an ancient technique of preparing food in underground pits. The food is placed on metal racks and it's then slowly roasted in coal-filled pits that are carefully covered with blankets. Zarb is usually prepared with chicken, goat, or sheep, as well as various vegetables such as carrots, onions, potatoes, or tomatoes.

The dish is traditionally served on large communal plates, accompanied by rice, salads, and various dips.

Creamy texture and mild flavor are the main attributes of labneh; a traditional Middle Eastern strained yogurt that is prepared with yogurt and salt. No strict guidelines are used to produce it; plain full-fat yogurt is mixed with salt and left to strain for twelve to twenty-four hours.

During straining, the yogurt whey separates, and what is left is a thick and firm cheese-like product. Its texture can vary from creamy to dense, but it always has a relatively mild and slightly salty flavor. The name labneh is native to the Middle East, but strained yogurt varieties are found in numerous other countries and regions such as Greece, Turkey, Cyprus, Central Asia, the United States, Mexico, and the United Kingdom. 

Mansaf is the national dish of Jordan (with origins traced back to Syria) that plays a key role in all celebrations and festivals in the country. The meat is slowly cooked in fermented, yogurt-like goat's milk called jameed, resulting in a unique dish that is not just a meal, but a social tradition.

Mansaf, an Arabic word for explosion, is commonly offered to guests as a sign of appreciation, value, and respect. It can be made with goat, beef, or chicken meat, where goat signifies the highest level of respect and value, and chicken the least, so beef or chicken is rarely to be seen in Mansaf. 

Warbat is a cream or custard filled pastry that is soaked in sugar syrup and decorated with pistachios, almonds, sweet cheese, or walnuts. It is usually prepared in a triangular shape. Although this sweet treat is originally from Jordan, its varieties can be found throughout the Middle East.

The flavors of warbat are very sweet, so it is recommended to pair it with a cup of strong Arabic coffee. Sweet pastries are common throughout the Middle East and are especially popular during festive times and holidays, such as Ramadan.

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. 

Ma'amoul is an ancient cookie filled with fruits and nuts such as dates, walnuts, and pistachios. The cookies are traditionally prepared for Easter, festivals, and celebrations, and they are typically shaped into balls or domes. In order to differentiate the cookies, the walnut version is usually shaped into a dome with a round top, the date ma'amoul is shaped into a dome with a flat top, while the pistachio ma'amoul has an elongated, oval shape.

It is not uncommon for the cookies to be topped with powdered sugar for extra sweetness, and they are often served with coffee or tea during the day in many Middle Eastern households.