Middle Eastern and North African Rice and Grain Dishes

Gathers the rice- and grain-based dishes of Middle Eastern and North African culinary traditions, including Levantine and Gulf rice pilafs, Moroccan couscous, and Egyptian koshari, reflecting rice, bulgur and semolina as staple grains across the region's everyday and festive cooking. The grouping reflects how the cuisine itself treats its staple starch, whether eaten plain as an accompaniment or built into a fuller one-pot dish, rather than sorting dishes by the protein or vegetable served alongside them.