Baku Kitchen! An independent reference of traditional food

Jordan

33 dishes.

Arabic coffeecardamom and saffron coffee served in tiny cups with dateswine & spiritArakAniseed grape spirit poured with water and ice until it turns cloudy.Awamehcrisp fried dough balls rolled in syrup and sesameFalafelfried chickpea balls in pita with salads, tahini and ambaFul medamesStewed fava beans mashed with oil, cumin and chilli, scooped with breadGalayet bandoratomatoes stewed with olive oil, garlic and chili, scooped with breadHummuswarm chickpea-tahini plates wiped with pita; hummusiot debate toppingsJameeddried goat-yogurt balls reconstituted into mansaf sauce; Karak's finestwine & spiritJordanian winereds and whites grown on the northern basalt highlands near MafraqKafta bil tahiniminced lamb and sliced potato baked under a lemony tahini sauceKnafehsyrupy cheese pastry with crunchy topping, sold by the slabcheese & dairyLabnehstrained yoghurt eaten with olive oil, za'atar and cucumber at breakfastMaamoulButtery semolina cookies pressed in wooden moulds around date, walnut or pistachio.Makmouralayered dough pie packed with onions, sumac and chicken, from AjlounMalfoufCabbage leaves rolled thin around rice and meat, cooked with garlic and lemon.Mansaflamb cooked in jameed yogurt over shrak and rice; eaten communallyMaqlubaflipped rice-vegetable-chicken pot, Friday family centerpieceMaramiya teablack tea steeped with wild sage and sweetened heavilyMedjool dateslarge soft caramel-sweet dates grown in the Jordan Valleyfermented & pickledMkhallalBrined cucumbers, turnips, olives and chillies set on the table with every meal.Mutabbalsmoked aubergine whipped with tahini, yoghurt and lemonQamar al-dinApricot leather dissolved into a thick sweet juice, drunk to break the fast.Rashooflentil and bulgur soup enriched with dried jameed yoghurtSahlabwarm thickened milk drink topped with cinnamon, coconut and nutsShaabiyatTriangles of crisp filo filled with ashta cream and drowned in syrup.Shaninehsalted buttermilk drink shaken with ice, served with heavy mealsShawarmaStacked marinated meat shaved from a vertical spit into thin bread with garlic sauce.Shish barakmeat dumplings simmered in hot yogurt sauceShorbat freekehsmoked green wheat soup with chicken; Ramadan stapleShrakpaper-thin Bedouin bread baked on domed saj griddleSousBitter-sweet liquorice root infusion served ice cold and foaming.ZaatarDried wild thyme mixed with sumac and sesame, eaten with oil and bread.ZarbBedouin lamb and vegetables slow-roasted in underground sand oven

  • Arak

    Aniseed grape spirit poured with water and ice until it turns cloudy. A wine & spirit recipe from Jordan.

  • Awameh

    Crisp fried dough balls rolled in syrup and sesame. Ready in 20 min prep and 25 min cooking. About 40…

  • Ful medames

    Stewed fava beans mashed with oil, cumin and chilli, scooped with bread. Ready in 15 min prep and Overnight soak…

  • Galayet bandora

    Tomatoes stewed with olive oil, garlic and chili, scooped with bread. Ready in 10 min prep and 25 min cooking.…

  • Jameed

    Dried goat-yogurt balls reconstituted into mansaf sauce; Karak’s finest. Ready in 12 hr soaking prep and 1 hr cooking. Sauce…

  • Jordanian wine

    Reds and whites grown on the northern basalt highlands near Mafraq. A wine & spirit recipe from Jordan.

  • Kafta bil tahini

    Minced lamb and sliced potato baked under a lemony tahini sauce. Ready in 35 minutes prep and 1 hour cooking.…

  • Labneh

    Strained yoghurt eaten with olive oil, za’atar and cucumber at breakfast. A cheese & dairy recipe from Jordan.

  • Maamoul

    Buttery semolina cookies pressed in wooden moulds around date, walnut or pistachio. Ready in 1 hr prep and 25 min…

  • Makmoura

    Layered dough pie packed with onions, sumac and chicken, from Ajloun. Ready in 1 hr prep and 1 hr 30…