People often say that the food in Jordan was one of the biggest highlights of their holiday. Having influences from the Middle East, Iran and the Mediterranian, Jordanian food is a unique mix of fragrant flavours. Jordanians are proud of their heritage with many recipes remaining unchanged for generations, still being cooked in the traditional way.
Most restuarants have a ‘mezze’ option which is a great way to try lots of dishes at once. Essentially its Jordanian tapas!
Jordan’s national dish is hugely popular with tourists and locals. Mansaf is a delicious, fatty dish of rice, dried yoghurt and meat. Camel and lamb was the traditional choice for meat, but these days it is often substituted for chicken or calf. It’s then topped with fresh herbs and nuts, and served with a salad.
It is traditionally seen as polite to refuse an offer of a meal three times before accepting.
You will be pleased to know that whilst it may look like there are a lot of meat-based meals in Jordan, it is a fantastic place for vegetarians and vegans too. Most restaurants will have a variety of vegetarian options and many of the most popular dishes in Jordan are vegetarian. You should even find a wide variety of vegan options too. There are plenty of dishes to try for vegetarians in Jordan but some of our favourites are: Arabic salad, fattoush, labneh, galayet bandora and falafel.
If you’re looking for a strong liquor, arak is your drink. Made from aniseed, Arak is pungent and sweet and is usually served with water.
Coffee is a big thing in Jordan and a key part of the Jordanian culture. Coffee houses are one of the most sociable parts of a Jordanian village. Turkish coffee is very popular – it’s thick, syrupy and sweet. The other option is Bedouin coffee which has a more bitter flavour and is almost green colour. You can’t usually find Bedouin coffee in cafes or public places, only in remote areas served by locals.
Tea is also a popular drink in Jordan. Tea is served without milk and is very dark and strong. The tea is traditionally brewed with sugar and served in little glasses.
Tammouze Restaurant & Cafe
(Kullyet Al Sharea Street | Building Number 37, Amman 18111, Jordan)
Beit Sitti
(16 Mohammad Ali Al Sa’di St | Jabal Al-Weibdeh, Amman, Jordan)
Tawaheen al-Hawa
(Wasfi al-Tal Rd, Jubilee Gardens, Amman, Jordan)
Hummus is a dish found all over the Middle East and is hugely popular in Jordan. It’s a soft dip of garbanzo beans, tahini, lemon juice and olive oil and can be enjoyed at any time of the day. Fattet hummus is a little different. Made from soaked bread, hummus, tahini and lemon juice, it has a taste a little like the original with a denser consistency.
Moutabel is essentially a white baba ganoush, although tastes a little different. It’s made with yoghurt, tahini and fire-roasted aubergine, then mixed with garlic and lemon juice. Perfect accompanied with roasted meats or freshly baked bread.
Not one for vegetarians, but a delicious meal if you’re a meat lover. A shish kebab is a skewer of lamb mixed with fresh herbs and grilled on a barbeque. Shish kebabs are usually served with dips, flatbreads and salads.
Tabbouleh is an earthy mix of fresh herbs, tomatoes, bulgar wheat and garlic and drizzled with olive oil and lemon juice. Tabbouleh is often one of the staple dishes of a mezze with the taste differing slightly depending on where you are.
Maqluba is a traditional Jordanian dish of spiced meat, rice and vegetables. The meat and veg are layered on top of the rice, stewed in a pot and then flipped upside down so the rice remains on the bottom.
The Arabic version of a pizza, manakish is fluffy dough topped with a hugely popular ingredient in Jordan – za’atar. It’s then finished with olive oil, and a choice of cheese, eggs, meat or vegetables.
Kunafa is a lump of cheesy goo topped with grated, crunchy pastry and covered in a surgery, buttery syrup. Toppings vary from place to place but usually consist of crushed cashews or pistachios.
A staple dish on any Jordanian table is Mujadera. Essentially a plate of nicely seasoned and spiced rice and lentils. It is often served with yoghurt and salad, with crispy onions sprinkled on top.
Zarb is a traditional Bedouin feast which is cooked in a fire pit, buried beneath the sand. A mixture of lamb and chicken, vegetables and spices are barbequed for a few hours, dug back up and served.
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