Clockwise, from top left: Fried Potatoes and Okra with Kashkaval–Anchovy Dressing, Watermelon and Feta Salad, Crispy Haloumi Cheese with Dates, Walnuts, and Apples, Stuffed Grape Leaves with Barley, Kale, and Pomegranate, Fried Cauliflower with Herbed Labneh, Baked Kashkaval with Sweet Tomato Relish and Egg Yolks