Middle Eastern and Jordanian Cuisine

Jordan, which stands out among Middle Eastern countries with its cuisine, has a rich history and cultural background. Jordan has hosted many civilizations throughout history, and this has enabled Jordanian cuisine to gain diversity and richness. In this article, we will give detailed information about Jordanian cuisine.

Basic Features of Jordanian Cuisine

While Jordanian cuisine carries the influences of Middle Eastern cuisine, it is influenced by Arab, Ottoman, Bedouin and Levantine cuisine. In this respect, we can consider Jordanian cuisine as a hybrid cuisine.

Fresh vegetables, grains, meat (especially lamb) and herbs are often used in meals. Spices such as olive oil, garlic, onion, mint, cumin, coriander and lemon are also commonly used.

Jordanian Cuisine and Featured Flavors

Mansaf: It is considered the national dish of Jordan. It is usually offered at weddings, holidays and special occasions. Mansaf is made with lamb meat, rice and yoghurt sauce (jameed). It is usually served on a large tray and topped with almonds or pine nuts.

Makluba: Makluba is a pilaf dish that combines rice, vegetables and meat (usually chicken or lamb). Its name means "to be turned upside down" in Arabic because it is served upside down on a tray after cooking.

Falafel: Falafel are meatballs made from raw legumes. Chickpeas or broad beans are usually used. Falafels are often served in wraps or in pita bread and come with hummus, tahini sauce, or hot sauce.

Shish kebab: Shish kebab is a dish prepared by threading beef or lamb meat on skewers and cooking it on a barbecue. Usually there are onions, peppers and tomatoes alongside the meat.

Featured Desserts in Jordanian Cuisine

Kunefe: Künefe is a dessert made from thin strands of kadayıf flavored with cheese and sherbet. It is traditionally sprinkled with pistachios and served hot.

Baklava: Baklava is a sherbet dessert prepared by adding peanuts or walnuts into thin layers of dough. It is widely consumed in Jordan.

Knafeh Nabulsi: Knafeh Nabulsi is a flavor popular in Jordan and other Middle Eastern countries. Thin layers of kadayıf are combined with white cheese and sherbet. It is traditionally sprinkled with rose water or orange flower water.

Featured Beverages in Jordanian Cuisine

Jordanian cuisine has many alcoholic and non-alcoholic beverage alternatives. Tea, ayrak and arak are the most popular drinks.

Tea: Tea is a common beverage in Jordan and is often served brewed. Usually mint or bergamot flavored tea is preferred.

Buttermilk: Ayran is a drink made by mixing yoghurt, water and salt. It is especially preferred for cooling down in the summer months.

Arak: Arak is a popular alcoholic beverage in Jordan and other Levantine countries. Arak, an aniseed liqueur, is usually consumed with appetizer plates.

Jordanian cuisine offers a rich experience with its delicious and diverse dishes. Jordan also has many restaurants, cafes and street stalls, giving visitors the opportunity to discover local delicacies.

Source: HORECA Trend