Jordan

Mansaf and Bedouin Hospitality – The Heart of Levantine Cuisine in Jordan

Jordanian cuisine is intrinsically linked to tradition and hospitality, with roots tracing back to the Bedouin people. Jordanian dishes are part of the wider Levantine cuisine (which includes Syria, Lebanon, and Palestine) but hold their own regional jewels, with a heavy emphasis on lamb, seasonal vegetables, and olive oil.

The national dish, Mansaf, is a symbol of Jordanian identity and generosity. It is a celebratory dish served at important events:

• Mansaf: A dish of lamb cooked in a special sauce made from fermented and dried yogurt called Jameed. It is served on a large platter with rice and a thin bread called Shrak, garnished with pine nuts and almonds. It is traditionally eaten with the right hand.

In addition to Mansaf, the heart of Jordanian cuisine lies in these popular dishes:

• Maqluba (Maqloubeh): The name means “upside down.” It is a pot where layers of meat (chicken or lamb), fried vegetables (eggplant, cauliflower, potatoes), and rice are cooked. Once done, the pot is ceremoniously flipped onto a serving tray, creating a flavorful tower.
• Zarb: A Bedouin specialty where marinated meat (lamb, chicken) and vegetables are slow-cooked in a special earthen oven (a cylindrical metal frame) buried in a pit under the desert sand over hot coals.
• Mezze: Appetizers that comprise small dishes full of dips and salads, such as Hummus, Baba Ghanoush (eggplant dip), Mutabal (a spicier eggplant dip), and various pickled vegetables, served with fresh Arabic bread.
• Falafel: Although popular throughout the region, Jordanian falafel is considered among the best and is eaten for breakfast or as a street snack.

Desserts are traditionally very sweet, with Knafeh (a hot cheese pastry soaked in sugar syrup) and various types of Baklava being dominant.