CULINARY TECHNIQUES

Grilling: Kebabs, shawarma, and grilled fish are staples across the region. 

Stewing and Braising: Used for dishes like tagines and meat stews, where ingredients are slow-cooked for rich flavors. 

Baking: Flatbreads like pita, lavash, and saj are baked in traditional clay ovens. Pastries such as baklava are also common. 

Spit-Roasting: Shawarma and rotisserie meats are prepared this way. 

Souring and Fermentation: Ingredients like yogurt and pomegranate molasses add tanginess to dishes. 

Rice Preparation: Rice dishes like kabsa and chelo are cooked with layers of spices and meat, often steamed or baked for a perfect texture.