Tavalid

Tavalid is a traditional Middle Eastern dish that is particularly popular in the Levant region, including Lebanon, Syria, and Palestine. The name "tavalid" is derived from the Arabic word "taval," which means "to roll" or "to wrap," reflecting the dish's preparation method. Tavalid is a type of stuffed pasta, typically made from semolina flour, which is rolled into thin sheets and then filled with a mixture of ground meat, onions, garlic, and spices. The most common fillings include lamb or beef, but variations with chicken or a mix of meats are also common.

The preparation of tavalid involves several steps. First, the semolina dough is prepared and rolled into thin sheets. The filling is then spread onto one sheet of dough, and another sheet is placed on top to form a pocket. The edges are sealed, and the pockets are cut into desired shapes, usually triangles or rectangles. These pockets are then cooked in boiling water until they float to the surface, indicating they are ready to be served.

Tavalid is often served as a main dish, accompanied by a variety of side dishes such as rice, bulgur, or yogurt. It is a versatile dish that can be customized with different types of meat and spices, making it a staple in Middle Eastern cuisine. The dish is not only delicious but also a reflection of the region's culinary heritage, combining flavors and techniques that have been passed down through generations.