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Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough,from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.

Sarma ist in Kleinasien die Bezeichnung für eine kleine Roulade, die durch Einwickeln einer Füllung in Mangold-, Kohl-, Malven- oder Weinblätter hergestellt wird, der Name leitet sich von sarmak (türkisch für „etwas in etwas einwickeln“) ab.Füllungen sind häufig Mischungen aus Reis, Bulgur und/oder Hackfleisch. Serviert werden Sarma mit Joghurt, Tomaten- oder Knoblauchsoße. In den ehemaligen jugoslawischen Ländern, wie auch in Ungarn und in Rumänien werden Sarma aus saueren Kohlblättern zubereitet. Eine Art Sarma kann auch aus Schichten von gekochtem Lauch oder Zwiebeln hergestellt werden, die um eine Füllung gerollt sind. Sarmas werden als Mezze oder Vorspeise serviert, aber auch als Hauptgericht. In Anatolien werden seit Jahrhunderten alle Arten von essbaren Blättern für Sarmas verwendet, abhängig von geografischer Region und der Jahreszeit, beispielsweise in Malatya die Blätter von Sauerkirsche, Quitte oder Maulbeere. Andere Regionen verwenden Blätter von Haselnuss, Rosskastanie, Zwerg-Sauerampfer, Hohe Stechwinde oder Balkan-Salbei – dabei hat nicht jedes Sarma ein Blatt als Verpackung, viele sind in ein Netz verpackt. Eine herstellungstechnisch verwandte Speise sind die Dolmas (gefüllte Gemüse). Die Bezeichnungen Sarma und Dolma werden manchmal kategorienübergreifend verwendet: Sarmas werden als Dolmas bezeichnet und umgekehrt, obwohl sie das herstellungstechnisch nicht sind. Mancherorts ist man überzeugt, dass Sarmas mit Fleischfüllung locker gewickelt sein sollten.

A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, a wide variety of dry seeds are called nuts, but in a botanical context "nut" implies that the shell does not open to release the seed (indehiscent). Most seeds come from fruits that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pecans, pistachios, walnuts, and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut. Nuts are an energy-dense and nutrient-rich food source.

Kibbeh (/ˈkɪbi/, also kubba and other spellings; Arabic: كبة, romanized: kibba; Turkish: içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. In Mesopotamian cuisine, versions with rice or farina are found. In some recipes add semolina.

Wadi al-Nasara (Arabic: وادي النصارى / ALA-LC: Wādī an-Naṣārá, Greek: Κοιλάδα των Χριστιανών, Koiláda ton Christianón, which both mean "Valley of Christians") is an area in western Syria, close to the Lebanese border and administratively belonging to the governorate of Homs. Most people in the area are Greek Orthodox Christians. A large part of the valley's population comes originally from Lebanon's northern Christian villages. Their migration to the nearby valley in Syria began in the mid-19th century as a result of the Mount Lebanon Civil War. The area of Wadi-Al Nasara is ecclesiastically under the Archdiocese of Akkar, which has its seat in Cheikh Taba, Lebanon. The current Greek-Orthodox Metropolitan of Akkar and Wadi al-Nasara and its dependencies (Safita and Tartus) is Mgr Basilius Mansour.