in
Petra The Jordanian cuisine is a traditional style of food preparation originating from Jordan that has developed from centuries of social and political change with roots starts with the evidence of human activity in Jordan in the Paleolithic period (c. 90,000 BC). There is a wide variety in the
Jordanian style of cooking. The authentic Jordanian cuisine can range from baking,
sautéing and grilling to stuffing of vegetables (grape leaves, eggplants, etc.), meat, and poultry. Also common in the Jordanian style of cooking is roasting and preparing foods with special sauces. As one of the largest producers of olives in the world,
olive oil is the main cooking oil in Jordan. Herbs, garlic, spices, onion,
tomato sauce and lemon are typical flavours found in
Jordanian food. The recipes to the meals of the cuisines of Jordan can vary from extremely spicy to mild. The most common and popular of the appetizers is
hummus, which is a puree of
chick peas blended with
tahini, lemon, and garlic.
Ful Medames is another well-known appetizer. A worker's meal, today it has made its way to the tables of the upper class. A successful
mezze must of course have , ,
baba ghanoush,
tabbouleh,
olives and
pickles.
Mansaf The national dish in Jordan is
mansaf, a dish that is associated with Bedouin traditions. Despite these rural roots, it is shared by Jordanians of many diverse backgrounds, not just Bedouins or those who can trace their ancestral lines back to Bedouins. The dish is composed of a bread called sherack, lamb meat, and yogurt (jameed). Recently, rice and nuts have been added to the dish, and some regions in Jordan add seasoning. It is served on a large, circular platter. The ingredients are combined to form several layers. The first layer is made of thin, unleavened bread, shredded and soaked in yogurt broth. Next is a layer of rice which covers the bread. Large chunks of lamb that have been simmered in the same type of yogurt broth are placed on top of the rice. The head of the lamb is placed in the center of the tray. Pine nuts, almonds, and parsley are sprinkled atop the meat and rice. The final step involves pouring a yogurt broth over the entire dish, which is then added periodically throughout the meal to keep the dish warm and moist. Traditionally, mansaf is eaten while sitting on the floor, using ones hands to eat from a large, circular communal tray. This tradition still persists, although in modern years, many people have taken to eating the dish with silverware. Most admit, however, that mansaf tastes better when eaten with the hand. The dish takes hours to prepare and thus is primarily served only on special occasions.
Zarb/Quzi Another famous meat dish in Southern Jordan, especially in the
Bedouin desert area of
Petra and
Wadi Rum, is the Quzi also called as
zarb. It is a Bedouin style barbeque containing chunks of meat which have been marinated in spices, as well as bread dough and vegetables which are prepared in a submerged oven called a
taboon. It is considered a delicacy of that area.
Daily meals Breakfast usually includes a variety of white cheeses, olives, pickled vegetables, and freshly baked breads served with various fruit spreads, butter, or honey. Most opt for tea or fruit juice as a drink with breakfast. Lunch is the main meal for most Jordanian families, and can take place anywhere from 2 pm until 8 pm. It typically includes a main dish containing meat, as well as rice or bread, as well as a wide variety of salads and dips. Some common salads are
tabbouleh and salatah ‘arabiyah (chopped tomatoes, cucumber, and onions, drizzled with olive oil and lemon juice). Dips include
baba ghanouj and
tahini. Dinner is generally a smaller meal than lunch, but this can vary family-to-family depending on work schedules. If traditional practice is followed, the meal is usually a type of soup or stew or the leftovers from lunch. Although simple fresh fruits are often served towards the end of a Jordanian meal, there is also dessert, such as
baklava, hareeseh,
knafeh,
halva and
qatayef which is a dessert made specially for
Ramadan.
Imported culinary customs The large Palestinian population in the country has led to the rise of another popular dish among the people of Jordan:
maqluba. This dish is made of meat (typically beef or lamb), fried onions, and a variety of vegetables. The word maqlubah means "upside down" and the dish draws its name from the fact that the pot it is prepared in is turned upside down on a plate before it is served. The dish falls out of the pot with what had been at the bottom of the pot during preparation now sitting on top of the dish. The
Ottoman legacy also lives on in Jordanian cuisine, as evidenced by the presence of such dishes as one called
kabsa or Riz Bukhari which is made with chicken, onions, carrots, tomatoes, orange or lemon zest and juice, and spices. This mixture is served on top of rice and sprinkled with raisons and chopped almonds. This dish originates with Turkish-speaking Uzbeks from Central Asia who came to Jordan in the decade after
World War I. ==See also==