World Flavors Cookbook

Jordan Recipes

Jordanian cuisine is a flavorful Mediterranean and Levantine fusion, characterized by ancient Bedouin traditions and shared heritage with its neighbors. It is world-famous for Mansaf (lamb in fermented yogurt sauce), fragrant rice dishes, and incredible street food. Olive oil, za'atar, sumac, and fresh herbs define its aromatic soul.

Recipes from Jordan

• Mansaf (Lamb with Yogurt Sauce)

  Jordan's national dish; tender lamb cooked in a rich, tangy jameed (dried yogurt) sauce, served over flatbread and rice.

• Falafel Wrap

  Crispy, herb-filled chickpea falafel balls wrapped in warm pita with tahini, pickles, and fresh vegetables.

• Musakhan (Chicken on Flatbread)

  Tender roasted chicken with caramelized onions, sumac, and pine nuts, served on traditional taboon bread.

• Maqluba (Upside-Down Rice)

  A spectacular layered dish of rice, meat, and vegetables, flipped upside down before serving.

• Sayadieh (Fish with Spiced Rice)

  Fragrant, brownish rice flavored with caramelized onions and spices, served with fried or grilled white fish.

• Mujaddara (Lentil and Rice)

  A nutritious and flavorful combination of lentils and rice, topped with a mountain of crispy fried onions.

• Knafeh (Cheese Pastry)

  A heavenly dessert of shredded pastry or semolina dough layered with melted cheese and soaked in orange-blossom syrup.

• Zarb (Bedouin Pit Roast)

  A traditional Bedouin method of slow-roasting meat and vegetables in an underground oven, creating incredibly smoky and tender results.

• Gallayet Bandora (Sautéed Tomatoes)

  A simple and rustic dish of fresh tomatoes sautéed with garlic, green chilies, and olive oil.

• Manakish (Levantine Flatbread)

  Freshly baked flatbread topped with za'atar and olive oil, or a blend of local cheeses.

• Hummus (Creamy Chickpea Dip)

  Smooth, creamy chickpea dip blended with tahini, lemon, and garlic, topped with high-quality Omani olive oil.

• Fattoush (Toasted Bread Salad)

  A vibrant Levantine salad made with toasted pieces of pita bread, mixed greens, and a zesty sumac dressing.

• Tabbouleh (Parsley Salad)

  A herb-forward salad made primarily of finely chopped parsley, with tomatoes, mint, onion, and a small amount of bulgur wheat.

• Shish Barak (Meat Dumplings in Yogurt)

  Delicate meat-filled dough dumplings cooked in a warm, garlic-infused yogurt sauce.

• Kofta bi Tahini (Meatballs in Sesame Sauce)

  Savory meatballs baked in a creamy, tangy tahini sauce with sliced potatoes.

• Labneh (Strained Yogurt)

  Thick, creamy strained yogurt cheese, often served with olive oil and za'atar for breakfast.

• Fatteh (Chickpea and Bread Layer)

  A layered dish of toasted pita bread, warm chickpeas, and a cool yogurt-tahini sauce, topped with toasted nuts.

• Makdous (Stuffed Pickled Eggplants)

  Tiny baby eggplants stuffed with walnuts, red pepper, and garlic, cured in olive oil.

• Waraq Enab (Stuffed Grape Leaves)

  Grape leaves rolled around a savory filling of rice, herbs, and sometimes meat, slow-cooked with lemon and olive oil.

• Kousa Mahshi (Stuffed Zucchini)

  Small zucchinis cored and stuffed with a spiced rice and meat mixture, simmered in a tomato broth.

• Sambousek (Fried Pastries)

  Crispy, half-moon pastries filled with spiced meat or tangy local cheese.

• Arais (Grilled Meat-Stuffed Bread)

  Pita bread stuffed with a thin layer of spiced minced meat and grilled until the bread is crispy and the meat is juicy.

• Shish Tawook (Chicken Skewers)

  Skewers of tender chicken breast marinated in yogurt, garlic, lemon, and spices, grilled to perfection.

• Jordanian Kabsa

  A fragrant rice dish shared with the Gulf neighbors, often featuring more local herbs and a slightly different spice balance.

• Maghlouta (Bean and Wheat Stew)

  A hearty, thick Bedouin stew made with various legumes and whole wheat.

• Lebanieh (Yogurt Soup)

  A warm, comforting soup made from yogurt and served over rice or kibbeh.

• Qatayef (Stuffed Pancakes)

  Small folded pancakes stuffed with nuts or cheese, then fried and dipped in syrup, the ultimate Ramadan treat.

• Harissa (Semolina Cake)

  A dense, sweet semolina cake flavored with coconut and yogurt, soaked in syrup.

• Arabic Coffee (Qahwa)

  Lightly roasted coffee flavored with cardamom, served in small cups as a sign of welcome.

• Jordanian Mint Tea

  Strong black tea steeped with fresh sprigs of sage or mint and plenty of sugar.

• Yellow Mansaf Rice

  The specific rice preparation for Mansaf, flavored with turmeric and ghee.

• Kibbeh Karsalieh (Meat Dumpling Soup)

  Small meat-filled bulgur dumplings served in a light tomato or clear broth.

• Waraq Enab and Kousa (Combined)

  A grand platter of both stuffed grape leaves and stuffed zucchinis, slow-cooked together.

• Jordanian Shish Kebab

  Succulent cubes of lamb or beef marinated in Levantine spices and grilled over open flame.

• Mhammar (Roasted Chicken with Sumac)

  Roasted chicken heavily seasoned with sumac and onions, served with bread.