Jordanian cuisine shares many of the characteristics of Middle Eastern cooking but the inclusion of freshly made, local yoghurt and cheese adds a twist to the menu. Aubergines, chickpeas, lentils and beans turn up in many of the dishes and rice and khoubs (flat Arabic bread) are staples. The national dish of Jordan and the most distinctive Jordanian dish is the Mansaf - a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt called Jameed and served with rice or bulgur. The Jordanian lemon and mint drink is refreshing and its desserts are par excellence – kanafeh with its butter cheesy sweetness to the delicious baklava – there is something for everyone in Jordan.
A common element to all Jordanian meals is its delicious spread of breads. Freshly baked bread would be served with each and every meal, though they differ in texture, thickness and flavor.
Two popular types of bread are Pita and Shrak. Pita bread is a staple part of the diet and served with every meal. It’s completely acceptable to tear the bread with your fingers and use your pita to dip into the family-style mezze served on the table. On the other hand, Shrak bread is a delicious whole-wheat Bedouin bread, that is baked on a dome-shaped griddle with an open fire beneath; this bread is tossed thinly and then lays over top of the griddle.
What makes it truly special is that irrespective of one’s social or financial footing, the rich and poor of Jordan are united by a common food that they all enjoy and take pride in, over every meal.
All images are sourced from Jordan Tourism's image bank.