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Jerusalem mixed grill (מעורב ירושלמי)—chicken hearts, spleens and livers mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander
Ka'ak (كعك)—a type of biscuit/cookie shaped into a ring, occasionally sprinkled with sesame seeds
Kabsa (كبسة)—a rice-based dish commonly eaten with meat, lamb or chicken, cooked in a variety of spices and topped with nuts over rice
Kanafeh (كنافة)—a dessert made with shredded filo and melted cheese soaked in a sugary syrup
Kebab (كباب)—a dish of ground beef or lamb, grilled or roasted on a skewer
Kebab karaz (كباب كرز)—a type of kebab made of lamb meatballs in a cherry-based broth with pine nuts and sour cherries over pita bread
Kibbeh (كبة)—a dumpling-like dish of ground lamb with bulgur wheat or rice and seasonings, eaten cooked or raw
Kousa mahshi (كوسا محشي)—courgettes baked and stuffed with minced meat and rice in a tomato-based sauce
Labneh (لبنة)—yogurt that has been strained to remove its whey; most popular as a breakfast food
Lentil soup (شوربة عدس)—may be vegetarian or include meat, using brown, red, yellow or black lentils, with or without the husk
Levantine salad[clarification needed]—a salad of diced tomato, cucumber, onion, sometimes parsley, dressed with lemon juice and olive oil; other popular salads include artichoke salad, beet salad, avocado salad, fattoush and tabouli
Limonana (ليمون نعناع)—lemonade made from freshly-squeezed lemon juice and mint leaves
Ma'amoul (معمول)—semolina shortbread cookies filled with dates or walnuts, commonly sprinkled with sugar
Wright, Clifford A. (2003). Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more (Illustrated ed.). Harvard Common Press. ISBN1-55832-227-2.
Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN1-86064-603-4, p. 35.
Jean Bottéro, The Oldest Cuisine in the World: Cooking in Mesopotamia, University of Chicago Press, 2004, ISBN0226067343