I typically spend the week thinking about what I’ll make for main meals and then execute it all on one day. I make 8 full meals then 5 overnight chia oats and 3-5 portions of whatever meat was on sale at the store. It typically takes a few hours on my last day off any week (work a really weird schedule). I supplement any other cooking/more oats as the week progresses.
Pakistan/ Qatar for me. So had more than my fair share of Arabic cuisines. There’s quite a few grains plus lentils dishes in both regions.
Haleem is the big one in pak. Harees in Arab nations. Although hareesa is also a thing in Pakistan. Similarly harees was heavily influenced by haleem. Thr addition of slocesncame from India.
Also other dishes that follow the pattern. Often with a lil meat in there too.
Middle eastern good is also great for prep.
I’ve prepped grapeleaves as a side for my meal once. I make them the way my grandma taught me, vegetarian with rice and a ton of lemon juice. I’ll definitely look into the things you talked about more!