Jordanian food



The national dish of Jordan and the most distinctive Jordanian dish. Mansaf is a traditional dish made of lamb cooked in a sauce of fermented dried yogurt called Jameed and served with rice or bulgur.








Bedouin barbecue. Meat and vegetables cooked in a large underground pit.


Athan Al-Shayeb

Meaning ‘the ears of the old gray-haired man’. Is a pasta or jiaozi dish that has been described as a kind of local variation on ravioli. After being stuffed with ground beef and spices, thin wheat dough parcels are cooked in Jameed and served hot in this sauce. Another name for this dish is Shishbarak.


Okra cooked with tomato sauce and onions, served with rice and lamb.

Fasoulya Beyda

White beans cooked in tomato sauce and served with rice.


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.

Galayet bandora

Tomatoes sauteed and stewed with onions, olive oil, salt, and hot peppers, it can be served with rice but is more commonly eaten with bread in Jordan.


Roasted or grilled: Also known as Mashawi. A mixed grill of barbecued meats such as Kebab and Shish taouk.

Kofta b’tahini

Spiced, ground meat baked in a sea of tahini, topped with thinly sliced potatoes and pine nuts and served with rice.

Kousa Mahshi

Rice and minced meat stuffed in zucchinis. Usually served with chicken and Wara’ Aynab (also called Dawali).


Rice and minced meat rolled in cabbage leaves.


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”.


The leaves of Corchorus species used as a vegetable.


A winter meal consisting of coarse wheat flour, lentils and yogurt, popular in northern Jordan.

Stuffed Baby Lamb

A popular dish in Jordan, which people enjoy as a big and heavy meal. It consists of roasted lamb, stuffed with rice, chopped onions, nuts and raisins.


Wara’ Aynab/Dawali (Dolma)

Grape leaves filled with herbed, minced vegetables, meat and rice, cooked with olive oil. Sometimes called Dawali.