Jordanian cuisine

Jordanian cuisine is a traditional style of food preparation originating from Jordan, a country in the Middle East. The cuisine is a rich blend of various cultures and civilizations that have influenced the region throughout history.

History

The history of Jordanian cuisine is deeply intertwined with the country's long and varied history. From the time of the Nabateans and the Roman Empire, through the Islamic era, to the modern day, Jordan's cuisine has been influenced by the many cultures that have inhabited the region.

Ingredients

The main ingredients in Jordanian cuisine include a variety of fresh vegetables, meats, and grains. Lamb and chicken are the most common meats, while bulgur, rice, and lentils are staple grains. Fresh vegetables such as tomatoes, cucumbers, and eggplant are also widely used.

Dishes

Some of the most popular dishes in Jordanian cuisine include Mansaf, the national dish of Jordan, which is a lamb and rice dish cooked in a sauce of fermented dried yogurt, and Maqluba, a dish made with meat, rice, and fried vegetables placed in a pot, which is then flipped upside down when served.

Beverages

Traditional Jordanian beverages include Arabic coffee, mint tea, and arak, an aniseed-flavored spirit.

Desserts

Jordanian desserts are often sweet and rich, with baklava, knafeh, and halva being popular choices.

Influence

Jordanian cuisine has influenced, and been influenced by, the cuisines of neighboring countries such as Lebanon, Syria, and Palestine.

See also

• Middle Eastern cuisine
• Arab cuisine
• Levantine cuisine

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