In general, Arabic foods have much in common with other eastern Mediterranean foods, such as Greek and Turkish cuisines. Some of the basic similarities are the extensive use of olive oil, zatar and garlic, and common dishes include a wide array or mezze of bread dips, stuffings and side dishes such as hummus, falafel, ful, tabouleh, labaneh and baba ghanoush.

Sfiha originated in Syria and spread throughout the region. It also includes copious amounts of garlic and olive oil, often seasoned with lemon juice -- almost no meal goes by without including these ingredients. Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. While the cuisine doesn't boast an entire repertoire of sauces, it focuses on herbs, spices and the freshness of ingredients.

Maqluba is another popular meal. It is mostly cooked on occasions such as Eid, a birth or a large dinner gathering. Mansaf is cooked as a lamb leg or large pieces of lamb on top a markook bread that has been topped with yellow rice usually. A type of thick dried cheesecloth yogurt from goat's milk that's called jameed is poured on top of the lamb and rice to give it its distinct flavor and taste. The dish is garnished with cooked pine nuts and almonds.