Jordan’s food is famous for Levantine flavors combining the diverse heritage of the country rooted in the ethnic Bedouin tradition and regional specialties.
The recall value of Jordan food could be like the name of legendary Michael Jordan of NBA. The reason is that the Middle East country’s food emanates such fondness and craving be it the sweet tea in Petra or the Falafel in capital city Amman.
Jordan is one of the largest producers of olives in the world, and olive oil is used prolifically in Jordanian cooking. Herbs, garlic, onion, tomato sauce, and lemon are other notable flavors.
Jordanian cuisines share many similarities with the dishes of Lebanon, and Syria. It has assimilated many influences of dishes in Turkey and those of migrants such as Armenians, Iraqis, Syrians, and Palestinians. Now let us take a look at some of the hugely popular food items in Jordan.
Mansaf is Jordan’s most famous national dish. The fatty dish consists of rice stirred with domestic margarine. It is a dish of tender meat layered with thin flatbread and piles of aromatic rice. The garnishing is done with toasted nuts and eaten with more flatbread and bowls of jameed, a tangy yogurt sauce.
The famous lentil soup fights the winter in Jordan. Whenever it is cold and rainy Jordanian mothers would start preparing lentil soup and is the most ordered dish in restaurants during the winter season.
This cozy cup heats up, enhance energy, and strengthen your immune system. Try it with toasted bread, a squeeze of lemon juice, and green onions.
Crisp balls of falafel shaped from spiced, ground chickpeas are a street food staple. This all-rounder food is a beloved at breakfast and doubles up as late-night snacks. Yummy sandwiches are also made stuffing Falafel balls into warm pita bread.
Mulukhiyah’s origin is traced to the Egyptian Pharaohs. Also called as Molokhiya, it is considered as the food of the kings and consists of a green herb, mulukhiyah, cooked until slimy, with rice and chicken aside. Mulukhiyah with a squeeze of lemon juice and a small tablespoon of hot chili sauce never ceases to excite.
Warak Enab is Jordan’s favorite mass food. In this, grape leaves are stuffed with a special dressing of rice and meat and cooked alongside stuffed vegetables, including zucchinis, green peppers, tomatoes, onions, and carrots. It is time-consuming to prepare, but it brings a smile in the face of the person who has enjoyed the sumptuous food.
A crisp layer of pastry threads over tangy cheese is a popular dessert. Taken with a thick Turkish coffee it is a perfect pairing as a syrupy treat. A favorite for special occasions, Kunafa is also a sweet afternoon snack. The oozing syrup from the edge of the pastry will fascinate as hefty portions slide onto the plates.
This is great classic comfort food and prepared after slow cooking using ingredients such as rice, chicken, potatoes, and vegetables. Post-cooking it has an upside-down inversion before serving and ratifies the word maqluba’s meaning of “Upside down.” The tidy rice packs yummy lumps of meat.
Other notable Jordanian dishes include Zarb, Hummus, and desserts such as Baklava, Halva, Qatayef, and Knafeh.