Cuisine in Jordan

Mansaf

National dish of lamb cooked in yogurt sauce ''jameed'' served over rice and thin bread.

• Region: Nationwide
• Main ingredients: Lamb, Jameed, Rice, Almonds

Maqluba

''Upside-down rice'' where pot is flipped to serve. Chicken and vegetables layered and cooked with rice.

• Region: Palestinian-origin home cooking
• Main ingredients: Rice, Chicken, Eggplant, Cauliflower

Hummus

Chickpea paste dip mixed with tahini and lemon—a staple appetizer.

• Region: Levant
• Main ingredients: Chickpeas, Tahini, Lemon, Olive oil

Falafel

Spiced chickpea fritters. Popular for breakfast and snacks.

• Region: Amman Old City
• Main ingredients: Chickpeas, Coriander, Cumin

Zaatar Manakish

Flatbread topped with thyme spice mix.

• Region: Northern highlands
• Main ingredients: Wheat flour, Zaatar, Olive oil

Shawarma

Spiced meat shavings wrapped in thin bread—popular street food.

• Region: Urban areas
• Main ingredients: Chicken or beef, Garlic sauce, Pita bread

Knafeh

Sweet pastry with cheese sandwiched between shredded dough, soaked in syrup.

• Region: Nablus origin
• Main ingredients: Kataifi dough, Cheese, Butter, Rose water syrup

Sajiya

Bedouin dish of lamb and vegetables stir-fried in an iron pan.

• Region: Wadi Rum
• Main ingredients: Lamb, Tomatoes, Onions, Spices

Galaya

Simple stew of sautéed tomatoes and onions. Also served for breakfast.

• Region: Highland areas
• Main ingredients: Tomatoes, Onions, Butter, Eggs

Mutabbal

Charcoal-grilled eggplant and yogurt dip. A staple appetizer alongside hummus.

• Region: Levant
• Main ingredients: Eggplant, Tahini, Lemon, Garlic