Main dishes '' with roasted vegetables '' ''
Mezze By far the most dominant style of eating in
Jordan,
mezze is the small plate, salad, appetizer, community-style eating, aided by dipping, dunking and otherwise scooping with bread.
Mezze plates are typically rolled out before larger main dishes. A typical Jordanian
mezze might include any combination of the following:
Salads Soups In Jordan, meals are usually started with soups. Jordanian soups are usually named after their main ingredient such as:
Sandwiches Bread •
Abud—a dense, unleavened traditional Jordanian Bedouin flatbread baked directly in a wood fire by burying in ash and covering with hot embers. • ''
Ka'ak'' (كعك)—a traditional Jordanian bread made mostly in a large leaf- or ring-shape and covered with sesame seeds. •
Karadeesh—a traditional Jordanian bread made from corn. •
Khubz (خبز, pita): Literally, "generic" bread, with a pocket. •
Shrak—a traditional Bedouin bread, popular in Jordan and the region as a whole. It is thrown to great thinness before being tossed onto a hot iron griddle called
saj that's shaped like an inverted wok. Also known as
markook (خبز). •
Taboon (خبز طابون)—a flatbread wrap used in many cuisines. It is traditionally baked in a
tabun oven and eaten with different fillings. Also known as
laffa bread, it is sold as
street food, stuffed with
hummus,
falafel or shaved meat. •
Hamam (), a French-like bread loaf, often used to make sandwiches, sometimes called
Sammoun, it is commonly consumed and is subject to price control.
Sweets •
Baklava ()—a dessert made with thin layers of
phyllo pastry filled with chopped nuts and soaked in honey or syrup. •
Halva ()—a Middle-Eastern confection made from sesame flour and milk mixed with other ingredients, typically made with pistachios. •
Knafeh ()—a cheese pastry of shredded phyllo soaked in sugar-based syrup. •
Qatayef ()—a sweet dumpling stuffed with cream and pistachios. Consumed during
Ramadan. •
Warbat ()—a pastry of thin layers of phyllo pastry filled with custard. Often eaten during the month of
Ramadan.
Beverages •
Arabic coffee (
Qahwa sada, )—typically the domain of the Bedouins, consisting of ground fire-roasted beans and cardamom drawn thin and served in espresso-sized servings. • Lime-mint juice—consists of lemon and mint. •
Qamar eddine ()—apricot juice, usually served in Ramadan. •
Sahlab ()—boiled milk with starch from
Orchis tubers, covered with smashed coconut and cinnamon. •
Shaneeneh ()—a refreshing Jordanian beverage, consists of salty-sour aged goat milk yogurt, served cold. •
Tamar hindi ()—a very popular sweet-and-sour Ramadan drink made with tamarind juice. •
Arabic tea ()—usually
black tea, typically flavored with ''
na'na (mint) or meramiyyeh'' (sage) with copious amounts of sugar.
Alghazaleen and
Lipton are the most popular brands of tea in Jordan. •
Turkish-style coffee ()—significantly stronger than its Arabic brother. Water is heated in a long-handled metal cup and the grounds (and any sugar) are mixed in as the combination is brewed over a gas flame to bubbling. ==See also==