A “Jordanian invitation” means that you are expected to bring nothing and eat everything.
Jordanian cuisine is a traditional style of food preparation originating from Jordan that has developed from centuries of social and political change with roots starting in the Paleolithic period (c. 90,000 BC).
There is wide variety in Jordanian cuisine, ranging from baking, sautéing and grilling to stuffing of vegetables (grape leaves, eggplants, etc.), meat, and poultry. Also common in Jordanian cuisine is roasting, and/or preparing foods with special sauces.Jordanian cuisine
As one of the largest producers of olives in the world, olive oil is the main cooking oil in Jordan. Herbs, garlic, spices, onion, tomato sauce and lemon are typical flavours found in Jordan. Jordanian food can vary from being extremely hot and spicy to being mild.
The most common and popular appetiser is hummus, which is a puree of chick peas blended with tahini, lemon, and garlic. Ful Medames is another well-known appetiser. A workers meal, today it has made its way to the tables of the upper class. A successful mezze must of course have koubba maqliya, labaneh, baba ghanoush, tabbouleh, olives and pickles.
The most distinctive Jordanian dish is mansaf, the national dish of Jordan, a symbol in Jordanian culture for generosity.
Although simple fresh fruit is often served towards the end of a Jordanian meal, there is also dessert, such as baklava, hareeseh, knafeh, halva and qatayef a dish made especially for Ramadan.Jordanian cuisine
In Jordanian cuisine, drinking coffee and tea flavored with na’na or meramiyyeh is almost a ritual.
Jordanian Main Dishes :
Mansaf is unique to Jordan and it is the most distinctive Jordanian dish. Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt called Jameed and served with rice or bulgur.historian and anthropologist Yousef Ghawanmeh states in his book The cultural history of Jordan during the Mamluk period 1250–1517, is associated with a traditional Jordanian culture based on an agro-pastoral lifestyle in which meat and yogurt are readily available. Mansaf is served on special occasions such as weddings, births and graduations, or to honor a guest, and on major holidays such as Eid ul-Fitr, Eid ul-Adha, Christmas Day, Easter and Jordan’s Independence Day. It is traditionally eaten collectively from a large platter in the Bedouin and rural style, standing around the platter with the left hand behind the back and using the right hand instead of utensils. Al Karak is widely accepted by citizens as the mansaf “capital” of Jordan.
HOW TO MAKE ” MANSAF ” !!
4 kilos of lamb
1 Kilo of Whey
2 Kilos of Egyptian Rice
Pine Nuts and Fried Almonds
1- Whey is washed and soaked in water for an hour, then mashed with the blender moulinex, then dried out.
2- Meat is washed and put in a tray and soaked in water
3- Onion (chopped into squares) is added, then meat is boiled to be rather cooked.
4- Meat is removed and soup is taken.
5- Whey juice is mixed with the soup and left to boil, it can be thickened with cornstarch as wished.
6- Meat is added and it is kept on fire until soup and meat are cooked well.
7- Rice is cooked, and then two or three Arabic loaves are put in the tray.
8- Rice is put on the bread pyramidically, then pieces of meat are arranged on the surface.
9- Mansaf is decorated with the pine nuts and almonds.
10- Mansaf is served with hot whey juice and sprayed on mansaf as wished.
Chicken baked with potatoes, tomatoes, and onions with an aromatic blend of spices like cinnamon, nutmeg, pepper, allspice and cardamom.
Spiced, ground meat baked in a sea of tahini, topped with thinly sliced potatoes and pine nuts and served with rice.
Various Levantine variations of the Mediterranean dish, in Jordan; it is consisting of layers of ground lamb or beef and sliced eggplant topped with a cheese sauce and baked.
Tomatoes sauteed and stewed with garlic, olive oil, salt, and topped with pine nuts, it can be served by rice but most Jordanians prefer it with bread.
Rice and minced meat stuffed in zucchinis. Usually served with chicken and Wara’ Aynab (also called Dawali).
Grape leaves filled with herbed, minced vegetables, meat and rice cooked with olive oil. Sometimes called Dawali.
Lentil and rice casserole, garnished with roasted onions.
A casserole made of layers of rice, vegetables and meat. After cooking, the pot is flipped upside-down onto the plate when served, hence the name maqluba which translates literally as “upside-down”.
Spiced, ground meat baked in tomato sauce, topped with sliced potatoes and served with rice.
Bedouin barbecue. Meat and vegetables cooked in a large underground pit.
Served with poultry or meat. Meat is fried in oil and braised with water, salt, and cinnamon bark. Then dried coriander is stirred in with freekeh and is cooked.
Green beans cooked in tomato sauce and served with rice.
Rice and minced meat rolled in cabbage leaves.
Okra cooked with tomato sauce and onions, served with rice and lamb.
By far the most dominant style of eating in Jordan, mezze is the small plate, salad, appetizer, community style eating, aided by dipping, chunking and otherwise scooping with bread. Mezze plates are typically rolled out before larger main dishes, but you’ll find that they will easily fill you up by themselves and leave you wondering, “Now why are they bringing out those mains?”
In a typical Jordanian mezze, you might find any combination of the following dishes:Jordanian cuisine
Chick peas boiled and blended to perfect smoothness with tahini paste, garlic, olive oil, lemon juice and perhaps topped with a little parsley.
Foul (ful maddamis)
Crushed fava beans served with a variety of toppings such as olive oil, lemon juice, parsley, chili pepper, sumac and more. A hearty dish.
Herbed, minced meat covered in a crust of bulgur (crushed wheat), then fried. Shaped like an American football.
Roasted, pureed eggplant with garlic. Not to to be confused with “baba ganoush” as there is one difference : moutabal is made with tahini and baba ganoush isn’t.
Parsley blended with tahini and lemon juice, usually served with sea food.
Haloumi/ j’ibna bedhah
Semi-soft white cheese. Not quite as salty, crumbly and dry as feta cheese, but somewhere in the neighborhood.
Literally “olive.” Olive salad cut with carrots, green pepper, chili, and olive oil. Great way to clear the palate.
Fried dough balls stuffed with meat, pine nuts and onions.
Balls of fried chickpea flour and Middle Eastern spice. dipped in every mezze specially the hummus. The Jordanian falafel balls tend to come in smaller sizes.
Flatbread dough usually topped with olive oil and za’atar blend. Other varieties may include cheese or ground meat and in this case it’s called “Sfiha”.
Creamy yogurt, so thick you can spread it on your flat bread and make a sandwich. Becomes rather addictive, especially with za’atar and olive oil in the morning for breakfast.
Roasted eggplant, cut into pieces and tossed with tomatoes and onions. More like a salad than a dipt.
Stuffed pickled eggplant, said to increase appetite — something we cannot imagine possible at a Jordanian table.
A mixture of oregano, sumac, sesame seed, It is often mixed with olive oil and spread on bread; sometimes this is done at the table, other times the mix is spread on the bread rounds which are then baked. Za’atar also serves as a seasoning to sprinkle on vegetables, salads, meatballs or kebabs. Much like sausage seasonings, each family develops its own special blend.
Tasty and plentiful, olive oil is one of the cornerstones of Jordanian food. For breakfast, dip your flatbread into the olive oil, then into the za’atar. Add olive oil to your labaneh and sprinkle za’atar on top, and you’ve got yourself the most divine of Jordanian breakfasts.
As we Jordanians, we seem to enjoy pickled anything – carrots, radishes, cucumbers, cauliflower, and whatever other pickle-worthy vegetables might be around. Just about every mezze features a plate of these to add some tang and tart to the meal.
A salad of finely chopped parsley and mint turned with bulgur, tomatoes, onion and seasoned with olive oil and lemon juice. Provides a balance of tartness to all those beans.
Chopped vegetable salad (e.g., tomatoes, cucumbers, radish, etc.) tossed with pieces of dry or fried flatbread and seasoned with olive oil, lemon juice and sumac. The crunchiness of the bread is a nice contrast to the soft vegetables.
Rucola (argula, rocket) leaves in Jordan are pretty large and when they are tossed with olive oil and lemon, delightful.
Salad made of tomato, cucumber, onion, mint, olive oils and lemon juices.
Bread in Jordan
Shrak is the traditional Arabic bread that was prepared at home by Jordanian’s grandmothers for centuries. With development, more and more families moved to large cities where modern bakeries that provide all kinds of bread are everywhere. Most Jordanian families started buying ready-made bread and this ancient tradition of preparing home-made shark bread almost came to an end!
Literally, “generic” bread. Bread with pockets.
Is a traditional Bedouin bread that is popular in Jordan and the region as a whole. The bread is thrown to great thinness before being tossed onto a hot iron griddle called “Saj” that’s shaped like an inverted wok.
Traditional Jordanian flatbread wrap. It is traditionally baked in a taboon oven and eaten with different fillings.
Sweets in Jordan
The traditional Jordanian way to round off a meal is with fresh fruit. Restaurants may offer a small choice of desserts, including some of the items described below, but inexpensive places frequently have nothing sweet. However, all large towns have plenty of patisseries making halawiyyat fresh: it’s common to take a quarter- or half-kilo away in a box to munch at a nearby coffee house.
There are three broad categories of “halawiyyat”: large round trays of hot, fresh-made desserts, often grain-based, which are sliced into squares and drenched in hot syrup; piles of pre-prepared, bite-sized honey-dripping pastries and cakes; and stacks of dry sesame-seed or date-filled biscuits. The best of the hot sweets made in trays is knaffy (or kunafeh or kanafa), a heavenly Palestinian speciality of buttery shredded filo pastry layered over melted goat’s cheese. Baglawa (the local way to say baklava) – layered flaky pastry filled with pistachios or other nuts – comes in any number of different varieties. Juice-stands often lay out tempting trays of hareeseh, a syrupy semolina almond-cake, sliced into individual portions. Of the biscuits, you’d have to go a long way to beat maamoul, buttery, crumbly rose-scented things with a date or nut filling. Everything is sold by weight, and you can pick and choose a mixture: a quarter-kilo (wagiyyeh) – rarely more than JD2 – is plenty for two.
Large restaurants and some patisseries also have milk-based sweets, often flavoured deliciously with rosewater. King of these is muhallabiyyeh, a semi-set almond cream pudding served in individual bowls, but the Egyptian speciality Umm Ali – not dissimilar to bread pudding, served hot, sprinkled with nuts and cinnamon – runs a close second.
Curiously elastic, super-sweet ice cream (boozeh) is a summer standard. During Ramadan bakeries and patisseries make fresh gatayyif – traditional pancakes – often on hotplates set up on the street. Locals buy stacks of them for stuffing at home with nuts and syrup.
Jordanian desserts in Jordanian cuisine are literally lip-licking. They are so delicately prepared and their taste is just so fine that they would leave your mouth-watering for more. The best part of Jordanian desserts is that they are so simple to make. Most of these desserts are prepared on special occasions and events, the Jordanians love to play the perfect host to their guests as they take it as an honour to have a guest come to their homes. They serve a variety of desserts along with the traditional tea to their guests. Jordanian cuisine – Desserts are truly made in complete delicacy and are extremely unique and distinctive in taste.
Their preparation does not ask for a lot of time, this makes them enjoyable to make, and your guests will simply love the taste of the distinctive taste of the desserts of Jordan.Jordanian cuisine