Jordanian cuisine is aLevantine cuisine developed over time inJordan. Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most oftenlamb,beef and chicken but alsogoat and camel meat. Rice is frequently served as a side dish but there are also one-pot rice dishes such asmaqloubah.[1]
As one of the largest producers ofolives in the world,[2]olive oil is the main cooking oil by Jordanians and Jordan as a whole.Herbs,garlic,onion,tomato sauce, andlemon are typical flavors found in Jordan.
The blend of spices calledza'atar[3] contains a common local herb calledsumac[4] that grows wild in Jordan and is closely identified with Jordanian and other Middle Eastern countries.
Yogurt is commonly served alongside food and is a common ingredient itself; in particular,jameed, a form of dried yogurt is unique to Jordanian cuisine and a main ingredient inmansaf[5][6] the national dish of Jordan,[7][8] and a symbol in Jordanian culture for generosity.
Another famous meat dish in Jordan iszarb.[9] It is especially popular in areas inhabited byBedouin tribes such asPetra and the desert ofWadi Rum where it is commonly served to tourists.[10] Zarb is prepared in a submerged oven called ataboon, and is considered a delicacy. It consists of a selection of meat (usually chicken and lamb), vegetables (zucchini, eggplant, carrots, potatoes) and is served with rice and various meze, such as tabbouleh salad.[11]
Internationally known foods which are common and popular everyday snacks in Jordan includehummus, which is a purée ofchick peas blended withtahini, lemon, and garlic, andfalafel, a deep-fried ball or patty made from ground chickpeas.
A typicalmezze includes foods such askibbeh,labaneh,baba ghanoush,tabbouleh,olives andpickles.Bread,rice,freekeh andbulgur all have a role in Jordanian cuisine.
Popular desserts includebaklava,knafeh,halva andqatayef (a dish made specially forRamadan), in addition to seasonal fruits such aswatermelons,figs, andcactus pear which are served in summer.[12]
Turkish coffee andtea flavored withmint orsage are almost ubiquitous in Jordan.Arabic coffee is also usually served on more formal occasions.[13]
Pork consumption is forbidden to Muslims in Jordan, in accordance withSharia, the Islamic law.[clarification needed]
Jordanian cuisine is a part ofLevantine cuisine and shares many traits and similarities with the cuisine ofLebanon,Palestine andSyria, often with some local variations. More generally Jordanian cuisine is influenced by historical connections to the cuisine ofTurkey and the formerOttoman Empire. Jordanian cuisine is also influenced by the cuisines of groups who have made a home for themselves in modern Jordan, includingArmenians,Circassians,Iraqis,Palestinians, andSyrians.[14][15]
Food is a very important aspect ofJordanian culture. In villages, meals are a community event with immediate and extended family present. In addition, food is commonly used by Jordanians to express their hospitality and generosity. Jordanians serve family, friends, and guests with great pride in their homes, no matter how modest their means. A "Jordanian invitation" means that one is expected to bring nothing and eat everything.
Celebrations inJordan are marked with dishes from Jordanian cuisine spread out and served to the guests. Customs such asweddings, birth of a child, funerals, birthdays and specific religious and national ceremonies such asRamadan and Jordan's independence day all call for splendid food to be served to guests. To celebrate the birth of a child,karawiya, a caraway-flavoured pudding, is commonly served to guests.
| Name | Description |
|---|---|
| Al-rashoof (الرشوف) | A winter meal consisting of coarse wheat flour, lentils and yogurt, popular in northern Jordan. |
| Shishbarak (ششبرك) | Also known asJoshpara. A sort of dumpling orjiaozi dish. After being stuffed with ground beef and spices, thin wheat dough parcels are cooked withjameed then served hot. Another name for this dish isshishbarak. |
| Bamia (بامية) | Okra cooked with tomato sauce and onions, served with rice and lamb. |
| Burghul ahmar (البرغل الأحمر) | Bulgur cooked in tomato sauce and served withpoultry. |
| Burghul biz-ziet (برغل بالزيت) | Bulgur cooked in olive oil and served with poultry. |
| Fasoulya beyda (الفاصوليا البيضاء) | White beans cooked in tomato sauce and served with rice. |
| Fasoulyakhadra (فاصوليا خضراء) | Green beans cooked in tomato sauce and served with rice. |
| Fatteh (الفتّه ) | Stack ofkhubz (bread), topped by strained yogurt, steamed chickpeas and olive oil that are crushed and mixed together. |
| Freekeh (فريكة) | Served with poultry or meat. Meat is fried in oil and braised with water, salt, and cinnamon bark. Then dried coriander is stirred in withfreekeh and cooked. |
| Galayet bandora (قلاية بندورة) | Tomatoes sauteed and stewed with onions, olive oil, salt, and hot peppers, it can be served with rice but is more commonly eaten with bread in Jordan. |
| Haneeth (stuffed baby lamb) (محشوة الضأن الرضيع) | A popular dish in Jordan, which people enjoy as a big and heavy meal. It consists of roasted lamb, stuffed with rice, chopped onions, nuts and raisins. |
| Kabsa (الكبسة) | Made from a mixture of spices, rice (usually long-grain, mostlybasmati), meat and vegetables. |
| Kebab (كباب) | Roasted or grilled, also known asmashawi. A mixed grill of barbecued meats such askebab andshish taouk. |
| Kofta b'bandura (كفتة بالبندورة) | Spiced,ground meat baked in tomato sauce and served with rice. |
| Kofta b'tahini (كفتة الطحينة) | Spiced, ground meat baked in a sea oftahini, topped with thinly sliced potatoes and pine nuts and served with rice. |
| Kousa mahshi (كوسا محشي) | Rice and minced meat stuffed in zucchinis. Usually served with chicken andwara' aynab (also calleddawali). |
| Malfuf (ملفوف) | Rice and minced meat rolled in cabbage leaves. |
| Makmoura (مكمورة) | A meatpie made with chicken and onion filling[16][17] |
| Mansaf (المنسف) | The national dish of Jordan and their most distinctive food.Mansaf is a traditional dish made of lamb cooked in a sauce of fermented dried yogurt calledjameed and served with rice or bulgur. |
| Mujalaleh [ar] | A dish made from dough and clarified butter[18] |
| Mujaddara (مجدرة) | Lentil and rice casserole, garnished with roasted onions. |
| Mulukhiyah (ملوخية) | The leaves ofCorchorus used as a vegetable. |
| Musaqa'h (مسقعة) | Various Levantine variations of the Mediterranean dish are cooked in Jordan. |
| Sajiyeh (صاجية) | A dish made from bell peppers, onions, chilis, and meat fried in olive oil on asaj pan[19] |
| Waraq Enab (Sarma) (ورق عنب) | Grape leaves filled with herbed, minced vegetables, meat and rice, cooked with olive oil. Sometimes calleddawali. |
| Zarb (زارب) | Bedouin barbecue. Meat and vegetables cooked in a large underground pit. |
By far the most dominant style of eating inJordan,mezze is the small plate, salad, appetizer, community-style eating, aided by dipping, dunking and otherwise scooping with bread.Mezze plates are typically rolled out before larger main dishes.[20]
A typical Jordanianmezze might include any combination of the following:
| Name | Description |
|---|---|
| Arab salad (سلطة عربية) | Combines many different vegetables and spices. |
| Baba ghanoush (بابا غنوج) | Finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini.. |
| Baqdonsiyyeh (بقدونسية) | Parsley blended withtahini and lemon juice, usually served withseafood. |
| Falafel (فلافل) | Balls of fried chickpea flour and Middle Eastern spice. Dipped in everymezze, especiallyhummus. The Jordanianfalafel balls tend to come in smaller sizes. |
| Fattoush (فتوش) | A salad made from toasted or fried pieces of pita bread combined with mixed greens and other vegetables, such as lettuce, radish and tomato. |
| Ful medames (فول مدمس) | Crushed fava beans served with a variety of toppings such as olive oil, lemon juice, parsley, chili pepper, sumac and more. |
| Halloumi (حلوم) | Semi-soft white cheese. Not quite as salty, crumbly and dry asfeta cheese, but similar. |
| Hummus (حمص) | Chick peas boiled and blended to perfect smoothness withtahini paste, garlic, olive oil, and lemon juice, and perhaps topped with a little parsley. |
| Khobbeizeh (خبيزه) | Little mallow cooked with olive oil. |
| Kibbeh (كبة) | Herbed, minced meat covered in a crust ofbulgur (crushed wheat), then fried. Shaped like an American football. |
| Kibbeh labaniyyeh (كبه لبنيه) | A minced meat and bulgur mixture similar to ordinarykubbeh, but boiled with Jordanianjameed. |
| Kibbeh nayyeh (كبة نية) | A minced meat and bulgur mixture similar to ordinarykubbeh, but the meat is served raw. |
| Labaneh Jarashiyyeh (لبنه جرشيه) | Literally "labaneh fromJerash". Creamy yogurt, so thick it can be spread on flat bread to make a sandwich. |
| Makdous/Maqdous (مكدوس) | Stuffed pickled eggplant, said to increase appetite. |
| Manakish (مناقيش) | Flatbread dough usually topped with olive oil andza’atar spice blend. Other varieties may include cheese or ground meat and in this case it is calledsfiha. |
| Olive oil (زيت الزيتون) | One of the cornerstones of Jordanian food. For breakfast, Jordanians dip flatbread into the olive oil, then into theza'atar. |
| Pickled vegetables (خضروات مخللة) | Jordanians enjoy pickled anything—carrots, radishes, cucumbers, cauliflower, and whatever other pickle-worthy vegetables might be around. Just about everymezze features a plate of these. |
| Samosa (سمبوسك) | Fried dough balls stuffed with meat, pine nuts and onions. |
| Tabbouleh (تبولة) | Vegetarian dish traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or usecouscous instead of bulgur. |
| Tursu or (Mokhalal) (طرشي) | A certain type ofalkhdharat soaked in water and salt in a pot and drawn from the air for the week such as cucumber and cabbage, eggplant flower, carrot, radish, onion, lemon, olives, chili and beans. |
| Yalanji (يلنجي) | Plate composed of vine leaves stuffed principally with rice. |
| Za'atar (زعتر) | A mixture of thyme and sesame seeds. Oregano, sage, or sumac can also be mixed in. |
| Zaitun (زيتون) | Olives. |
| Name | Description |
|---|---|
| Arab salad (سلطة عربية) | Salad with tomato, cucumber, onion, mint, olive oil and lemon juice. |
| Babba ghanoush (بابا غنوج) | Roasted eggplant, cut into pieces and tossed with tomatoes and onions. |
| Fattoush (فتوش) | Chopped vegetable salad (tomato, cucumber, radish, etc.) tossed with pieces of dry or fried flatbread and seasoned with olive oil, lemon juice and sumac. |
| Olive salad (سلطة الزيتون) | Olives cut with carrots, green pepper, chili, dressed with olive oil. |
| Rocket salad (سلطة جرجير) | Rucola (arugula, rocket) leaves in Jordan are quite large, tossed with olive oil and lemon. |
| Huweirneh (حويرنة) | Made fromsisymbrium officinale (hedge mustard) and yogurt.[21] |
| Tabbouleh (تبولة) | Finely chopped parsley and mint tossed with bulgur, tomatoes, onion and seasoned with olive oil and lemon juice. |
In Jordan, meals are usually started with soups. Jordanian soups are usually named after their main ingredient such as:
| Name | Description |
|---|---|
| Lentil soup (شوربة عدس) | Served hot. Smashed brown, red or green lentils with chicken or meat broth and several varieties of spices. Other ingredients may include vegetables such as carrots, potatoes, celery, parsley, and onion. |
| Freekeh soup (شوربة فريكة) | Served hot. Is a soup withFreekeh (green wheat), chicken or meat broth and several varieties of spices. |
| Name | Description |
|---|---|
| Ara'yes (العرايس) | Literally meaning "bride",ara’yes are spicy mincemeat-filled oven-baked flatbread sandwiches. |
| Falafel (فلافل) | Fresh bread filled or wrapped withfalafel,hummus, tomato and pickles. |
| Managish (مناقيش) | Taboon bread topped withza'atar and olive oil. |
| Mo'ajanat (معجنات) | Pies filled with cheese, spinach,za'atar or beef. |
| Sambusak (سمبوسك) | Fried dough balls stuffed with cheese or meat with pine nuts and onions. |
| Sfiha (صفيحة) | Flatbread topped with ground beef and red peppers. |
| Shawarma (الشاورما) | Herbed and spiced chicken, lamb or beef on a spindle, sliced and then wrapped in flatbread, served with vegetables,tahini and hot sauce. |
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