Jordanian cuisine

Typical ingredients

Lamb, Chicken, Rice, Bulgur, Chickpeas, Lentils, Eggplant, Tomatoes, Cucumbers, Yogurt, Mint, Parsley, Cumin, Coriander

Presentation and garnishing

Jordanian cuisine is often presented on large platters, with the main dish in the center and various sides and garnishes surrounding it. Garnishes may include fresh herbs, lemon wedges, and drizzles of olive oil.

Jordanian tea is a popular beverage that is often served with meals. It is made with black tea, fresh mint, and sugar.

More cuisines from this region...

Syrian cuisine, Lebanese cuisine, Israeli cuisine, Iraqi cuisine, Palestinian cuisine, Mizrahi Jewish cuisine

History

Jordanian cuisine has a long history that dates back to ancient times. It has been influenced by the various cultures that have occupied the region over time, including the Greeks, Romans, and Ottomans. Jordanian cuisine also has Bedouin roots, and many of the traditional dishes are still prepared using traditional methods, such as cooking over an open fire.

Cultural significance

Food is an important part of Jordanian culture, and is often used to celebrate holidays and special occasions. Many of the dishes are also symbolic, and have religious or historical significance. For example, mansaf is often served at weddings and other festive occasions, while maqluba is said to represent the ups and downs of life.

Health benefits and considerations

Jordanian cuisine is generally considered to be healthy, as it emphasizes fresh ingredients and lean proteins. However, some dishes may be high in fat or sodium, such as mansaf or maqluba. Vegetarian and vegan options are also available, such as mujadara, a lentil and rice dish.