Mutabbak/matabbak or mutabbaq is a delicious stuffed paratha, which is a popular street food in Saudia Arabia. The dish consists of folded pan-fried flatbreads, stuffed with lightly spiced mince meat and egg.

Matazeez is a traditional Saudi Arabian dish consisting of flat dumplings that are cooked and served in a rich stew of meat, vegetables, tomato sauce, and spices. The dough is typically made by combining whole-wheat flour, water, salt, and oil, and it is then cut into flattened circles.  

Mandi is a traditional dish that originated from Hadhramaut, Yemen, consisting of meat and rice with a special blend of spices. It is extremely popular and prevalent in most areas of the Arabian Peninsula, and even considered a staple dish in many regions.

Kabsa (Arabic: كبسة‎ kabsah) is a mixed rice dish, served on a communal platter, that originates from Saudi Arabia but is commonly regarded as a national dish in countries of the Arabian peninsula. The dish is made with rice and meat.

Masgouf, is a Mesopotamian dish consisting of seasoned, grilled carp; it is often considered the national dish of Iraq

The Bamija dish is a typical Iraqi Bamia okra dish, a staple of Iraqi Jewish cuisine, and it's very simple. The all natural ingredients and flavors come from sautéed onion,garlic, seasoning and just the rice amount of cumin. 

Maklouba is one of the favorite recipes in Iraq and it's one of the most delicious recipes in Iraqi cuisine. It is made with roasted vegetables, spiced rice, and a meat of choice.

Kookoo/kuku کوکو (frittata) is a group of Persian meatless (mostly) and sometimes with meat foods that is mixed with eggs. Kookoo is quit easy and quick to make. Kookoo might be something like frittata or herb patties: a mixture of whipped egg with vegetables.

Koofteh Berenji (کوفته برنجی) is a one-meal dish made with rice, meat, yellow split peas and finely chopped fresh herbs shaped into balls and simmered in fried onion and tomato sauce.

Dolme barge mo are the Persian version of stuffed grape leaves, with a delicious filling of rice, yellow split peas, herbs and meat, then steamed with lemon juice in this vibrant, addictive snack.

Fesenjān, is an Iranian stew from Gilan province, Iran. It is flavored with pomegranate paste and ground walnuts and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud.

Jachnun or Jahnun (d͡ʒaχˈnun, Hebrew : גַ׳חְנוּן) is an Israeli pastry made by Yemeni Jews that is served on Sabbath morning. It is prepared from dough which is rolled out thinly, brushed with shortening, clarified butter or samneh), and rolled up, similar to puff pastry.

Hummus is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. 

Cholent (טשאָלנט‎) or hamin (חמין) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat. Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath.

Sabich sandwich is a delicious Israeli snack food. A Sabich combines hot, salty, fried aubergine and cold salad with creamy, nutty hummus and zingy crunchy pickles. Sabich is one of the more popular pita sandwiches you'll find in Israel.

Zürcher Geschnetzeltes is a Swiss dish from Zürich. The first mention of Zürcher Geschnetzeltes is in a cookbook from 1947. That recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace. Some contemporary recipes may also call for mushrooms and sliced veal kidney.

Papet Vaudois is a very popular dish from the Vaud canton in Switzerland.This is one of a super easy dish to make and a one-pot too.The creamy leeks cooked in wine and potatoes are served with the Vaud smoked pork (and beef) sausage, the pure pork variety, Saucisson Vaudois, or mixed with cabbage.

Käsefondue (Swiss Cheese Fondue) is probably the most classical dish that makes Switzerland famous! Fondue means melted in French, logical, then Fondue is melted cheese. For classic Swiss cheese fondue a mix of traditional, firm mountain-style cheeses is best.

Alpine Macaroni is a disch with macaroni and potatoes baked with Gruyere cheese in a creamy sauce, topped with caramelized onions, and served with applesauce. This is a traditional Swiss dish served on the slopes of the Alps. 

Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria.