Jordanian Cuisine
Jordanian cuisine is Arab-Levantine with strong Bedouin influences. It shares many dishes with Palestinian, Lebanese, and Syrian cuisines, but has its own specialties found nowhere else. The cornerstones: olive oil, yogurt (Laban), lamb, chickpeas, spices (Za'atar, sumac, cumin), and of course, flatbread (Khubz) — which accompanies every meal.
Mansaf — The National Dish
Mansaf is more than a dish — it is a cultural ritual. Tender lamb in a creamy sauce made from Jameed (dried, fermented goat's milk yogurt) is served on a mound of fragrant spiced rice, laid on a large flatbread. On top: roasted almonds, pine nuts, and parsley.
Traditionally, Mansaf is eaten with the right hand: Small balls of rice and meat are formed and brought to the mouth without resting the arm on the elbow. At celebrations, the platter is placed on the floor, and guests eat standing around it — the guest of honor receives the lamb's head.
Mansaf is available in every Jordanian restaurant (5–10 JOD) and is the standard meal at weddings, funerals, receptions, and family gatherings. Leaving Jordan without having eaten Mansaf means you haven't truly been to Jordan.
Other Classics
Mezze — The Appetizer Galaxy
Every Jordanian meal begins with a mezze round: Dozens of small plates covering the entire table:
- Hummus: Chickpea puree with tahini, olive oil, and lemon. The base of everything.
- Mutabbal (Baba Ghanoush): Grilled eggplant puree with tahini — smoky and creamy.
- Tabbouleh: Parsley-bulgur salad with tomato and mint — refreshing.
- Fattoush: Bread salad with vegetables and sumac dressing.
- Labneh: Strained yogurt, thick like cream cheese, with olive oil and Za'atar.
- Falafel: Fried chickpea balls — perfectly crispy on the outside, green and fluffy inside in Jordan.
Zarb — The Bedouin BBQ
In Wadi Rum and with the Bedouins, you can experience Zarb — the traditional desert BBQ: Lamb (or chicken) and vegetables (potatoes, carrots, onions) are layered in an earth oven and cooked under hot sand for hours. The result is incredibly tender, aromatic meat. The moment when the Bedouin shovels aside the sand to reveal the steaming dishes is an experience in itself.
Knafeh — The Sweet Sin
Knafeh is the most popular dessert in the Levant and a small obsession in Jordan. A dough made from fine angel hair noodles (Kadaifi) is filled with soft, salty cheese (Nabulsi), baked in butter, and drenched in sugar syrup (perfumed with orange blossom water), topped with chopped pistachios. The result: crispy, cheesy, sweet, warm — and absolutely irresistible. The best Knafeh in Amman can be found at Habibah Sweets at the entrance of Rainbow Street (0.50 JOD/portion).
