Jordan
Jordan’s food is built around bedouin hospitality cuisine centered on lamb, fermented dried yogurt and communal rice platters. Look for Mansaf (lamb cooked in jameed yogurt over shrak and rice; eaten communally), Maqluba (flipped rice-vegetable-chicken pot, Friday family centerpiece) and Zarb (bedouin lamb and vegetables slow-roasted in underground sand oven). Jordan’s national dish of lamb in jameed sauce over shrak bread; UNESCO inscribed the mansaf banquet tradition in 2022. This atlas has 33 Jordan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Malfouf
Cabbage leaves rolled thin around rice and meat, cooked with garlic and lemon. Ready in 1 hour 30 minutes prep…
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Maramiya tea
Black tea steeped with wild sage and sweetened heavily. Ready in 5 minutes prep and 10 minutes cooking. Serves 4.…
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Medjool dates
Large soft caramel-sweet dates grown in the Jordan Valley. 15 minutes to prepare. Serves 8. A snack recipe from Jordan.
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Mkhallal
Brined cucumbers, turnips, olives and chillies set on the table with every meal. 30 min to prepare. Fills 2 ×…
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Mutabbal
Smoked aubergine whipped with tahini, yoghurt and lemon. Ready in 20 min prep and 40 min cooking. 6 servings. A…
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Qamar al-din
Apricot leather dissolved into a thick sweet juice, drunk to break the fast. Ready in 10 min prep and 10…
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Rashoof
Lentil and bulgur soup enriched with dried jameed yoghurt. Ready in 20 minutes prep and 1 hour 30 minutes cooking.…
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Sahlab
Warm thickened milk drink topped with cinnamon, coconut and nuts. Ready in 5 min prep and 15 min cooking. 4…
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Shaabiyat
Triangles of crisp filo filled with ashta cream and drowned in syrup. Ready in 1 hour prep and 35 minutes…
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Shanineh
Salted buttermilk drink shaken with ice, served with heavy meals. 10 minutes to prepare. Serves 4. A drink recipe from…