Jordanian Cuisine

‏Jordan is located in the heart of the Levant, and considered the cradle of many civilizations. It is also surrounded by many Arab countries, which effected the Jordanian cuisine and mixed flavors from different regions to give it a unique distinction from others. ‏ The cuisine offers hummus, Baba Ghanoush and fried kibbeh, influenced by the Syrian culture.

It also serves Foul Medamis and falafel, influenced by the Egyptian culture. The Mahashi dish is a dish that is close to the Iraqi dolma. Also, the chicken Musakhan is a dish that Jordanians well made ancient Palestinian origins, while the kabsa is a dish inspired by the Saudi heritage. Mansaf remains the imprint that distinguishes Jordanian cuisine from others, as it is a mixture of the flavors of the Jordanian heritage, where the people of the desert (Bedwen) who grazing livestock are famous for making yogurt, margarine and butter from sheep’s milk. From here came the Mansaf, which consists of sheep meat cooked with yogurt , and next to it rice cooked with margarine with shrak bread, which is hand made and baked on Saj.

Jordanians depends mainly on olive oil for their cooking, as there are more than 20 million olive trees throughout the Kingdom, and Jordan is among the top ten olive producing countries in the world. Where olive trees occupy 130,000 hectares of the country’s total land, and this oil is one of the best and most healthy oils, the olive tree has a special status in all religions and is considered a symbol of peace, life and fertility. ‏

Dishes in the Jordanian cuisine diverse, as it uses a wide range of fresh vegetables, as well as red meat, poultry and fish in its main dishes, and the types of deserts very diverse, combining the East and the West. you’ll find oriental sweets such as baklava, kunafa, harissa and ghariba, as well as western baked such as gateaux, cakes, croissants and other sweeteners, which are usually served after food. ‏ As for Arabic coffee, it is the companion of all Jordanian guests.

As for Arabic coffee, it is the companion of all Jordanian guests.
Wherever you go, you will find Arabic coffee served to the guests, and its serving is ruled by special customs, starting from making it and ending with serving it.

Arabic coffee is prepared from coffee granules, which are specially roasted and ground for this purpose, then boiled with cardamom and filtered before serving.

It must be served with the right hand and holding the coffee pot (the Bakkraj) with the left hand, and the coffee provider remains standing until the guest finishes drinking his cup! If the guest is satisfied, he shakes his cup, but if he wants more, he presents his cup without shaking to be filled again without the request through speech!