Vegetarian Hamin My vegetarian version to the traditional Jewish stew. It is usually made with beef or chicken, but even without the meat it tastes wonderful. The Hamin is usually simmered overnight for 8-12 hours or more, and eaten for lunch on Shabbat.
Turnover pastries that are very popular among Sephardic Jews. They are stuffed with a variety of fillings, from ground meat to chickpeas, spinach, or cheese. This is my grandmother's version of the cheese sambusak.
Stuffed Zucchini in Tamarind Sauce Sweet and sour stuffed zucchini from my Syrian's grandmother kitchen. The combination of zucchini, tamarind sauce, and apricot creates a delicious cuisine that is unique in its taste even to the Mediterranean kitchen.
Atayef This is a sweet and tasty dessert that is served by my Syrian grandmother usually on Tu B'Shvat. The atayef is a fried pancake stuffed with walnuts and shaped as half moon. You can find it in Mediterranean Confectioneries all year round.
Ma'aroud Ma'aroud (date roll) is a family member of the Ma'amoul— they are both dough and date combos. However, the ma'amoul is made as individual circle cookies, while the ma'aroud is a roll that is stuffed with dates and cut into cookies.