Jordanian Cuisine: 12 Traditional Dishes of Jordan
Jordan is a country in the Middle East, bordered by Saudi Arabia, Iraq, Syria, Israel, and Palestine.
Jordan is famous for its historical city, Petra, a UNESCO World Heritage site and one of the New Seven Wonders of the World.
Jordan has been home to many ancient civilizations, including the Nabataeans and the Romans. It was later a part of the Islamic Caliphates, Ottoman empire, and later under British rule until it gained independence.
The Jordanian cuisine is a combination of Middle Eastern flavors, Bedouin cooking techniques and Mediterranean ingredients.
Meals are often shared, served family style with an array of side dishes and dips, such as Moutabel, Fattet Hummus and Labneh.
Lamb and beef are popular meats in Jordan, and are included in a large number of recipes, including the national dish Mansaf.
Mansaf (Lamb and Rice)
Mansaf is considered the national dish of Jordan, it consists of slow cooked lamb served with rice and a spiced yogurt. This is a quintessential dish of Bedouins, which has been modernised over time.
Other variants of the dish can be found in Jordan, with ingredients being adapted to regional tastes and availability. For example, fish mansaf is popular in the port city of Aqaba.
Moutabel (Roasted Eggplant Dip)
Moutabel is a roasted eggplant dip made with roasted eggplant, yoghurt, tahini, garlic and lemon juice. Moutabel is usually served with pitas to dip into.
This dip is similar to baba ghanoush, however the main differences are the spice blends and that moutabel uses yoghurt in its recipe.
Maqluba (Rice and Vegetables)
Maqluba is made with rice, vegetables and meat which are cooked together in a pot. All the ingredients are placed into the pot in layers, and once cooked, the entire pot is then flipped upside down during the time of serving.
The name maqluba literally means ‘upside down’ due to the method of preparation. This is a popular dish to serve at feasts and large gatherings.
Fattet Hummus
Fattet Hummus is white pita which has been soaked in broth mixed with hummus, tahini, garlic, yogurt and lemon juice. It has the texture of whipped hummus.
The Arabic word ‘fatteh’ translates to crushed, describing the pita crumbs that are used for this hummus recipe.
Galayet Bandora (Spicy Tomato Dip)
Galayet Bandora is a dip made with fried tomatoes, olive oil, hot peppers and garlic, often topped with pine nuts. This dish is usually served with warm pita bread served on the side.
Galayet Bandora is served as a main course for lunch or dinner, but it may also be served as an appetizer to a meal.
Labneh (Yogurt Dip)
Labneh is a thick, creamy yogurt that is used as a spread on bread or a dip for vegetables. This dip is made by removing the extra whey from salted yogurt, leaving a smooth, cream cheese-like spread with a slightly sour flavor.
Labneh is popular throughout the Middle East. The recipe usually involves cow’s milk, but goat’s milk may also be used.
Mujadara (Lentils, Rice and Onions)
Mujadara is made with lentils, rice and caramelized onions, cooked together in one pot.
The history of Mujadara can be traced back to one of the first ever cookbooks compiled by Al-Baghdadi in Iraq. Today, it is popular across Jordan, Lebanon, Syria and Palestine. The recipe is very similar to Egyptian Koshary, but with fewer elements.
Warak Enab (Stuffed Grape Leaves)
Warak Enab are grape leaves stuffed with rice and ground meat, usually served cold. This dish is usually made with ground beef or lamb, which has been seasoned with a combination of spices.
Arayes (Meat Stuffed Pita)
Arayes is a meat stuffed pita bread, typically stuffed with ground lamb or beef, which has been flavored with a mixture of herbs and spices. Chicken, veal and turkey are also used as fillings too.
Arayes are served with salad on the side and sauces like labneh.
Knafeh
Knafeh is an Arabic dessert made with spun pastry dough, which is layered with cheese and soaked in a sweet rose flavored syrup called attar.
Akawi cheese is traditionally used to fill knafeh, this is a popular cheese in the Middle East with a consistency similar to mozzarella.
Knafeh is served as a dessert at special occasions and family gatherings in Jordan.
Basbousa
Basbousa is a popular dessert made from semolina that is served in many Middle Eastern and Mediterranean countries. It is infused with syrup and then served with nuts including coconut or almonds.
Bamia (Okra & Beef Stew)
Bamia is an okra and beef stew popular throughout the Middle East. The meat and okra are cooked together with tomato paste, spices, water and pomegranate molasses to name a few of the ingredients. They are stewed in the tomato sauce until the meat becomes tender and the sauce thickens.
