What are the typical dishes of Jordan?
Jordanian cuisine features iconic dishes such as mansaf (lamb in fermented yogurt), gallayeh, mezze with hummus and falafel, daily pita bread, and tahini-based desserts. Its influences come from Lebanon, Turkey, and neighboring countries.
Emblematic dishes
- Mansaf: national lamb dish cooked in fermented yogurt, served during festivities
- Gallayeh: vegetable and meat stew, popular everyday dish
- Jordanian couscous: local version with specific spices
- Tahini-based dishes: sesame paste used in many preparations
Mezze and sides
Meals traditionally begin with mezze: hummus, falafel, samboussek (stuffed pastries), all accompanied by pita, the daily bread of Jordanians. Rice and fries are the basic sides, while green vegetables are less present.
Regional specialties and desserts
In the Aqaba region, fish holds a special place thanks to proximity to the gulf. Jordanians excel in pastries: fruit shortbread, cream and white cheese desserts, testament to a true sweet-making expertise inherited from Ottoman and Levantine influences.