El arroz de Bilad al-Sham, aldea a aldea.

Mahshi Halabi (Aleppo Stuffed Vegetables)

Calabacines al estilo de Alepo rellenos de arroz y carne en caldo de tomate agrio

محشي حلبي

Stuffed vegetables follow the seasons. In summer there are zucchini, aubergines and peppers. In winter cabbage leaves replace vine leaves (mahshi malfouf).

Siria

Mahshi Kousa wa Batinjan

Calabacines y berenjenas rellenos de arroz y carne, guisados en tomate

محشي كوسا وباذنجان

Palestina · Líbano · Jordania · Siria

Mansaf

El banquete nacional de Jordania: cordero en salsa de yogur seco (jameed) sobre arroz y pan fino

منسف

Mansaf is lamb (or, in older and Bedouin tradition, camel or goat) cooked in jameed, a sauce of reconstituted dried, salted, fermented yogurt.

Jordania · Palestina

Maqluba

Arroz al revés con pollo o cordero, berenjena y coliflor fritas

مقلوبة

Maqluba is layered. Chicken or lamb poached in a spiced broth goes at the bottom, then deep-fried vegetables (eggplant, cauliflower, potato, tomato, sometimes carrots), then soaked rice.

Palestina · Jordania · Siria

Mujaddara

Arroz (o bulgur) con lentejas, cubierto de cebolla frita crujiente

مجدرة (Mudardara / مدردرة)

Mujaddara is the region's most famous rice-and-lentil dish and the archetypal food of the poor and of fast days. It needs nothing but lentils, a grain, onions and oil.

Líbano · Palestina · Siria · Jordania

Ouzi

Arroz especiado con carne picada, guisantes y frutos secos horneado en masa filo

أوزي

Ouzi is Damascus's celebration rice. Basmati or short-grain rice is cooked with minced lamb or beef, peas (often with carrots), whole spices and the Levantine seven-spice mix (baharat).

Siria · Jordania · Líbano

SecoOlla

Qidreh

Arroz con cordero de Hebrón horneado en olla cerrada en el horno del panadero

قدرة (al-Qidra al-Khaliliyya)

Palestina

Riz a Djej

Arroz festivo especiado con carne picada, pollo deshilachado y frutos secos tostados

رز ع دجاج

The hashweh (literally "stuffing") is the same spiced meat-and-rice mixture used to stuff chickens, lamb and vegetables. Riz a djej is in effect the stuffing served as a dish in its own right.

Líbano

Riz bi Foul (Rice with Fava Beans)

Arroz de primavera con habas frescas, eneldo y cordero

رز بفول

In spring, when fresh green fava beans (foul akhdar) arrive in the markets, Levantine kitchens cook them into rice.

Siria · Líbano

Riz bi Haleeb (Rice Pudding)

Arroz con leche levantino con almáciga y agua de azahar (postre)

رز بحليب

Aleppo adds a celebrated layered version, roz bi-haleeb mbattan ("lined" rice-milk pudding). A creamy rice-and-milk base is chilled and then topped with a set orange-juice layer.

Siria · Líbano · Palestina

Riz bi Sh'ariyyeh

Arroz diario con fideos tostados, para acompañar guisos

رز بشعيرية

Its Spanish cousin is the toasted-grain logic of the arrossejat, where rice is browned in oil before the broth, and of the fideuà, where noodles are toasted before cooking.

Líbano

Ruz bi-Djaj ma'a Hashweh

Pollo festivo sobre arroz especiado con carne picada, piñones y almendras

رز بالدجاج مع الحشوة

Palestina · Jordania · Siria

Sayadieh

Arroz de pescadores en caldo de pescado con cebolla muy dorada, con el pescado encima

صيادية

Structurally it is the Levantine cousin of the Alicante arroz a banda and the Santa Pola caldero.

Líbano · Palestina · Siria · Jordania

Shakriyeh with Vermicelli Rice

Cordero guisado en salsa de yogur caliente, con arroz con fideos

شاكرية مع رز بشعيرية

Shakriyeh is lamb (or beef, or chicken) simmered with whole spices and then finished in hot cooked yogurt.

Siria · Líbano · Palestina

Warak Enab

Hojas de parra rellenas de arroz, hierbas y limón (o con carne sobre chuletas de cordero)

ورق عنب

Rolling vine leaves around rice is a shared craft of the eastern Mediterranean, done when the leaves are young and tender in late spring and preserved in brine for the rest of the year.

Líbano · Siria · Palestina