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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Shish barak
Meat dumplings simmered in hot yoghurt sauce. Ready in 1 hr 30 min prep and 45 min cooking. 6 servings.…
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Shrak
Paper-thin Bedouin bread baked on domed saj griddle. Ready in 20 min prep and 15 min cooking. 8 breads. A…
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Shorbat freekeh
Smoked green wheat soup with chicken; Ramadan staple. Ready in 20 minutes prep and 1 hour 15 minutes cooking. Serves…
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Sous
Bitter-sweet liquorice root infusion served ice cold and foaming. 15 min to prepare. 2 litres. A drink recipe from Jordan.
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Zaatar
Dried wild thyme mixed with sumac and sesame, eaten with oil and bread. Ready in 20 min prep and 10…