wheat flour Ptitim (פתיתים)—literally "flakes", a type of toasted pasta shaped like rice grains, developed in Israel in the 1950s when rice was scarce Qamar al-Din (قمر الدين)—a thick, cold apricot drink typically served during the month of Ramadan Qarymutah (القريموطة), a simple way to prepare bulgur in rural areas of Homs, Hama and Salamiyah. Bulgur is cooked with vegetables and wrapped in grape leaves Qatayef (قطايف)—a dessert commonly served during the month of Ramadan, a sweet dumpling filled with cream or nuts Qidreh (قدرة)—a lamb stew with chickpeas, garlic and spices, commonly served over rice Quzi (قوزي)—a hearty dish of roasted lamb with raisins, nuts and spices over rice or wrapped in taboon bread Raheb (سلطة راهب)—a salad with aubergines and tomatoes, popular in the Middle East. Sabich (סביח)—an Israeli sandwich, in pita, filled with eggplant, spices, salads, hard-boiled eggs, and amba Sambusac (سمبوسك)—a triangular savory pastry fried in ghee or oil with spiced vegetables or meat Sfiha (صفيحة)—open-faced meat pies made with ground mutton, lamb or beef Shanklish (شنكليش)—cow's or sheep's milk cheese formed into balls, rolled in Aleppo pepper and za'atar, then aged and dried Shashlik (شاشليك)—skewered and grilled cubes of meat Shawarma (شاورما)—roasted meat, cooked on a revolving spit and shaved for serving in sandwiches Shish kebab (شيش كباب)—grilled or roasted chunks of meat on a skewer, commonly served over flatbread or rice Sumaghiyyeh (سماقية)—ground sumac is soaked in water then mixed with tahina (sesame-seed paste), water and flour, added to sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans Tabbouleh (تبولة)—a salad of bulgur mixed with finely chopped parsley, minced onions and tomatoes Tahini (طحينة)—condiment made of ground and hulled sesame seeds, primary ingredient baba ghanoush and hummus Tepsi (تبسي بيتنجان)— a casserole baked with minced meat, aubergine, potato and tomato slices, served with pickles, rice and salad Toum (توم)—a paste containing garlic, olive oil and salt, typically used as a dip Warbat (وربات)—a sweet pastry with thin layers of phyllo pastry filled with custard, popularly eaten during Ramadan Za'atar (زَعْتَر)—a condiment of dried herbs mixed with sesame seeds, dried sumac, and often salt, as well as other spices Zalabia (زلابية)—a fried dough pastry shaped as balls or discs, often dipped in a sweet syrup Zibdieh (زبدية)—a clay-pot dish of shrimp baked in a stew of olive oil, garlic, hot peppers, and peeled tomatoes Geographical varieties of Levantine cuisine Assyrian cuisine Mesopotamian cuisine Syrian