Andak is a traditional dish from the Middle East, particularly popular in Lebanon and Syria. It consists of a whole lamb or goat that is marinated with spices, then stuffed with a mixture of rice, nuts, and sometimes dried fruits. The dish is often slow-cooked, allowing the flavors to meld and the meat to become tender. Typically served during special occasions and celebrations, Andak is a centerpiece at festive gatherings. It is often accompanied by side dishes like tabbouleh or hummus, enhancing the overall dining experience. The preparation of Andak is considered an art, showcasing culinary skills and cultural heritage.