Culinary Highlights in Jordan

Mansaf – Jordan’s National Dish

A festive meal that brings flavor and community together in the most meaningful way.

A Taste of Culture on Every Plate

Mansaf is more than just a national dish – it’s a symbol of Jordanian hospitality, generosity, and cultural identity. Traditionally served at major life events like weddings, births, graduations, or national holidays such as Eid al-Fitr and Independence Day, Mansaf also plays a key role in reconciliation ceremonies, offered as a gesture of peace and unity between conflicting parties.

Served on large platters and meant to be shared, Mansaf is typically eaten with the right hand while the left is kept respectfully behind the back – a ritual that reflects humility and togetherness. It’s a dish that brings people together, whether in celebration or mourning, and stands as a powerful expression of Jordan’s deep-rooted values.

At the heart of Mansaf is jameed – dried, fermented yogurt. Originally developed as a way to preserve dairy in Jordan’s arid climate, jameed is more than just a flavorful ingredient. Its preparation is a social event, especially in Bedouin culture: women traditionally form the yogurt into solid balls, while men prepare the meat. This shared responsibility strengthens family bonds and preserves culinary heritage. The southern region of Karak is especially renowned for producing high-quality jameed.

In recognition of its cultural importance, UNESCO added Mansaf to its list of Intangible Cultural Heritage in 2022 – a tribute to a dish that goes far beyond flavor, embodying values like respect, unity, and identity.

What Makes This Dish So Special

Mansaf is a hearty, flavorful combination of lamb, rice, flatbread, and rich jameed sauce. The lamb is usually cooked on the bone to enhance its depth of flavor, then combined with the rehydrated, creamy jameed sauce that’s gently simmered to bring out its tangy complexity.

The rice is prepared separately with spices like turmeric or cardamom, giving it a warm aroma and golden hue. To serve, a thin flatbread is laid out on a large tray, topped with rice and lamb, then generously drizzled with the jameed sauce. Toasted nuts and fresh herbs add texture and a finishing touch.

Jameed has a distinct sourness from the fermentation process – some even compare it to quark or mild blue cheese. Its creamy texture coats the rice and meat beautifully, creating a rich, comforting dish that’s unlike anything else. Mansaf isn’t just a meal – it’s a deep dive into Jordanian culture, history, and hospitality.

Where to Taste the Real Jordan

You’ll find Mansaf across Jordan – from traditional restaurants in Amman to small family kitchens in rural villages. For the most authentic experience, seek out local eateries where the dish is served on large communal platters, just as tradition intended. Sharing Mansaf in a lively group setting is not just about the food – it’s about being part of something deeply cultural.

One of the best places to dive into the heart of this tradition is the region of Karak, considered the center of jameed production. Here, travelers can do more than just eat – they can learn how the unique yogurt sauce is made by hand, often through local cooking workshops or immersive homestay experiences.

Whether you’re in the capital or the southern countryside, Mansaf tastes best where it’s made with pride, patience, and heartfelt hospitality.

Maqluba – The Upside-Down Rice Pot

A feast for the eyes and the palate – this showstopping dish adds drama to every meal.

A Taste of Culture in Every Bite

Maqluba, literally meaning “the upside-down one,” is a beloved dish from the Levantine kitchen and holds a special place in Jordanian home cooking. Built in layers of rice, meat (typically chicken or lamb), and vegetables like eggplant, potatoes, or cauliflower, the dish is cooked in a single pot and then flipped upside down before serving – a moment that never fails to impress.

Its origins date back to the 13th century, with early references found in the medieval cookbook Kitab al-Tabikh. One popular legend traces Maqluba to the Muslim military leader Saladin, who is said to have exclaimed, “That’s Maqluba!” after witnessing a similar dish being flipped – a story that adds historical pride to its culinary heritage.

In Jordan, Maqluba symbolizes togetherness, generosity, and the joy of sharing a homemade meal. It’s often served at family gatherings and special occasions, bringing generations together around one dish. The flipping of the pot is a ritual in itself – a moment of anticipation and celebration that turns a meal into a cultural event. In rural areas like Ajloun, where fresh produce is often grown right in the backyard, the tradition of Maqluba is deeply tied to the rhythms of everyday life.

What Makes This Dish So Special

Maqluba’s magic lies in its layered construction: fried vegetables, tender meat, and aromatic rice are carefully arranged in a pot, with slices of tomato often forming the base. As it cooks, the ingredients meld into a rich, comforting blend of flavors. After resting, the pot is inverted onto a serving platter – a moment that reveals a colorful, steaming tower of goodness.

The flavor profile is unmistakably Middle Eastern: cinnamon, cardamom, turmeric, allspice, and cloves give the dish a warm and earthy aroma, while vegetables like eggplant and cauliflower add a subtle sweetness and smokiness. The rice stays fluffy, the meat melts in your mouth, and the entire dish comes to life when paired with a side of yogurt or tahini-yogurt sauce. Optional garnishes like toasted pine nuts, almonds, or raisins add extra layers of texture and flavor.

Maqluba doesn’t just bring together ingredients – it weaves in generations of tradition, combining textures, tastes, and stories in every bite.

Where to Experience the Real Taste of Jordan

Maqluba is beloved throughout Jordan and can be enjoyed in both urban restaurants and rural regions. In Amman, it’s a staple on the menu of many traditional eateries – especially along Rainbow Street, where some of the best spots for authentic Jordanian home cooking can be found.

For a more rustic experience, head north to areas like Ajloun. Here, visitors can enjoy homemade Maqluba in small guesthouses or as part of a family meal, often prepared with fresh vegetables straight from the garden.

Those looking to dive deeper can take part in cooking classes or Bedouin camps, where Maqluba is not just served, but taught – turning a delicious meal into a cultural journey of flavors, stories, and tradition.

Falafel & Hummus – Street Food Classics Reimagined

Two everyday staples that bring together tradition, flavor, and the heart of Jordanian hospitality.

A Taste of Culture in Every Bite

Falafel and hummus are more than just popular street foods in Jordan—they're cornerstones of the country's culinary identity. Found on nearly every mezze platter and in kitchens across the nation, these dishes represent not only flavor but also a long-standing tradition of community, generosity, and connection to the Levantine food heritage.

In Jordan, an estimated 1.1 billion falafel balls are consumed each year, alongside more than 72 million plates of hummus and foul. Whether enjoyed at breakfast, as a quick snack, or during a shared evening meal, they’re woven deeply into daily life.

Falafel is typically made from chickpeas, herbs, and spices, fried to golden perfection. Hummus—smooth, creamy, and tangy—is a blend of chickpeas, tahini, lemon, and garlic. While both dishes are beloved across the Middle East, Jordanian versions have their own distinct flair. In Egypt, falafel is made with fava beans. In Syria, different spices dominate. In Gaza, fresh dill adds bold flavor. Hummus, too, comes in many variations—from hummus bil-lahm with sautéed meat to modern versions featuring pastirma or infused tahini.

This regional diversity shows just how deeply these dishes are rooted in cultural identity—and how much meaning can be packed into a simple bowl or sandwich.

What Makes These Dishes So Special

Jordanian falafel stands out for its deep flavor and satisfying crunch. Made from dried chickpeas soaked overnight, the mix is blended with onions, garlic, parsley, cumin, and coriander. A dash of baking powder gives it a light texture, while frying delivers that signature crisp, golden exterior.

Hummus, on the other hand, is all about smoothness and balance. Cooked chickpeas are blended with high-quality tahini, lemon juice, garlic, and spices. In Jordan, hummus is especially creamy and fine, typically topped with olive oil, fresh parsley, and a sprinkle of paprika.

Unlike Western adaptations that might experiment with curry, chili, or even mango, Jordanian recipes stay close to tradition. You won’t find bulgur in the falafel or exotic sauces on the side—just pure, time-honored flavors made with care.

What elevates both dishes is the Jordanian approach: fresh herbs, thoughtfully chosen spices, and a dedication to authenticity. The result? A culinary experience that’s simple, soulful, and unforgettable.

Where to Taste the Real Flavors of Jordan

In Amman, falafel and hummus are everywhere—from street carts and family-run eateries to trendy cafés with a modern twist. One of the most beloved spots is Hashem Restaurant in the heart of the old city, where the food is simple, flavorful, and steeped in tradition.

For a more contemporary experience, places like Shams El Balad or Sufra on Rainbow Street offer a stylish take on authentic Jordanian fare—perfect for those who want ambiance with their mezze.

But don’t overlook the small, unassuming shops tucked into side streets. Some of the best falafel in the city comes from hole-in-the-wall joints where the food is made with heart, heritage, and a whole lot of flavor. A walk through Downtown Amman is often all it takes to find your next favorite bite.

Zarb – Bedouin Barbecue from the Earth Oven in Wadi Rum

A traditional desert feast infused with smoky flavor and rich cultural meaning.

A Taste of Culture Beneath the Sand

Zarb is more than just a unique way of cooking – it’s a living expression of Bedouin identity, deeply rooted in the traditions of the desert. Prepared in an underground earth oven, it embodies key Bedouin values: simplicity, community, and the renowned diyafa – hospitality. Zarb is served during weddings, family gatherings, and religious celebrations, often shared in large groups alongside tea, stories, and laughter.

In Bedouin culture, sharing a zarb is a gesture of honor and generosity. Even former rivals are welcomed to the table – a powerful act tied to the desert code of honor, sharaf. The cooking method reflects the harshness of the environment: minimal equipment, slow heat, and maximum flavor. Using glowing coals and hot stones buried in sand, the Bedouins transform humble ingredients into a celebratory meal.

As the food cooks slowly underground for hours, families and guests gather to connect and unwind. This blend of nature, tradition, and human connection turns zarb into a ritual – and into an experience travelers won’t soon forget.

What Makes This Dish So Special

At the heart of a traditional zarb are various meats – lamb and goat are favorites, but chicken or beef are also common. Before cooking, the meat is marinated in a fragrant mix of garlic, lemon, olive oil, and spices like cardamom, cumin, and cinnamon. Potatoes, carrots, onions, and other seasonal vegetables are layered in with the meat.

Everything is then sealed inside the earth oven and slow-cooked for hours. The result? Incredibly tender, smoky meat that falls off the bone with a touch. The vegetables stay intact but are infused with deep, earthy flavor and melt-in-your-mouth texture.

Zarb is typically served with spiced rice, fresh salads like fattoush, or creamy hummus. But the true magic lies not only in the method – it’s in the feeling: a dish that tastes like fire, earth, and shared moments.

Where to Experience the Real Taste of Jordan

For the most authentic zarb experience, head to the vast landscapes of Wadi Rum, where Bedouin traditions are still very much alive. Many desert camps there prepare zarb as part of their nightly dinners – often paired with campfires, starry skies, and traditional music. The scent of glowing coals, the richness of slow-cooked meat, and the silence of the surrounding desert create a moment you’ll never forget.

Some camps even invite guests to take part in the preparation – from marinating the meat to unveiling the earth oven. For those who want to not only taste but truly understand the roots of this dish, it’s the perfect chance to combine culinary discovery with meaningful cultural exchange.

Whether you join the process or simply sit back and savor, enjoying zarb in Wadi Rum is an invitation to feel the warmth of the desert – and its people – with all your senses.

Knafeh – A Sweet Delight from Nablus

A delicious blend of tradition, cheese, and crispy pastry that shows Jordan’s sweeter side.

A Taste of Culture on a Plate

Knafeh is much more than just dessert – it’s a cultural symbol and a beloved staple across the Middle East. Its origins trace back to the Palestinian city of Nablus, where it has been part of the culinary heritage for centuries. The local version made with white Nabulsi cheese is so iconic that the city even holds the Guinness World Record for the largest knafeh ever made.

In Jordan, knafeh gained popularity through the Palestinian diaspora and has become a mainstay at celebrations – from weddings and Ramadan evenings to housewarmings. But it's also an everyday indulgence: offered as a gift when visiting friends, enjoyed after meals, or savored with a cup of tea. One of the most famous places to try it is Habibah Sweets in Amman, a cherished bakery known for its authentic knafeh since the 1950s.

Every forkful of knafeh tells a story of tradition, togetherness, and regional pride – served warm and golden brown, it’s the sweet centerpiece of many Jordanian moments.

What Makes This Dish So Special

Knafeh is all about contrasts – a perfect harmony of sweet, savory, and floral notes, combined with soft and crunchy textures. The base is made from delicate threads of pastry (kataifi), baked in butter until golden and crisp. Sandwiched inside is a layer of melted cheese – usually Nabulsi or Akkawi – offering a creamy texture and subtle salty flavor.

Once baked, the dessert is soaked in hot sugar syrup, often infused with rose or orange blossom water, adding a fragrant finish. Crushed pistachios are sprinkled on top for a pop of color and a nutty crunch.

The result is a dish that’s sweet and floral, yet creamy and slightly savory – crisp on the outside, soft and syrupy inside. This rich contrast makes knafeh not just a treat, but a sweet little revelation.

Where to Taste the Real Flavor of Jordan

In Jordan – especially in Amman – knafeh is a part of daily life, whether as a quick snack, the grand finale of a festive meal, or something to share with friends. One of the most beloved spots is Habibah Sweets, where long lines often form in front of the counter for a taste of tradition. In neighborhoods like Jabal Amman and Lweibdeh, you’ll also find numerous bakeries offering both classic and creative takes – with pistachios, chocolate, or even ice cream.

Tasting knafeh in Jordan isn’t just about the flavor – it’s about experiencing a warm, sweet slice of everyday culture, best enjoyed together.

Shawarma – Jordan’s Favorite Street Food

A Levantine classic with a Jordanian twist, served fresh on nearly every corner.

A Bite of Culture

Shawarma is one of the most beloved street foods across the Middle East—and in Jordan, it's become far more than just a quick bite. Its origins date back to the 18th century, when meat was first slow-roasted on vertical spits. Traditionally made with lamb, shawarma spread along historic trade routes like the Silk Road and took on unique regional identities—Jordan included.

Today, shawarma is part of everyday urban life, especially in Amman, where it’s served on virtually every street. Fast, affordable, and always fresh, it’s more than just a meal—it’s a social ritual. Iconic spots like Shawarma Reem have been serving it since the 1970s and are now woven into the fabric of Jordan’s culinary culture. Its popularity is also tied to its accessibility: it’s a simple, high-demand food that has helped many small business owners break into the restaurant world.

Jordan’s take on shawarma stands out thanks to its spice blends and bold toppings. Marinades often feature coriander, sumac, or cumin, and the meat is wrapped in thin, warm flatbread—easy to hold, satisfying to eat, and bursting with flavor.

What Makes It So Special

The ingredients are simple, but the flavor is anything but. Shawarma starts with marinated meat—usually chicken, lamb, or beef—slow-roasted on a rotating spit and sliced into thin, juicy strips. The signature spice mix varies, but often includes cumin, paprika, cardamom, cinnamon, and lemon juice for that unmistakable flavor.

In Jordan, shawarma is typically served in soft lavash or traditional shrak bread. It’s loaded with tangy pickled vegetables like cucumbers or radishes, fresh salad, tomatoes, and often even French fries—either on the side or tucked right into the wrap. Popular sauces include garlicky toum, creamy tahini, and Amba, a bold mango sauce with Iraqi roots that’s widely loved in Jordan.

The magic lies in the contrast: savory spiced meat, creamy sauces, crunchy pickles, and pillowy-soft bread. It’s bold, balanced, and deeply satisfying—more than just a street food, it’s a flavorful expression of Jordanian identity.

Where to Taste the Real Deal

If you're looking for the real shawarma experience, start at Shawarma Reem at the 2nd Circle in Amman. A true institution since 1975, this tiny stand is adored by both locals and visitors. For something trendier, head to Shanab Shawarma in Abdoun, where rooftop vibes, music, and creative twists offer a stylish take on the classic.

At Shawarma Diyarcom 3al Hatab, meat is grilled over wood fire—adding a rare, smoky depth you won’t find elsewhere. And up north in Irbid, Jordan’s second-largest city, Shawarma Jam’et Arab is a student favorite, while XN Shawrma offers a more casual, no-fuss experience.

If you’re into elevated versions, check out Levant Restaurant in Amman for a refined spin on shawarma served in an elegant setting. Or visit Shawberz in Irbid for playful, creative presentations that reimagine the classic.

Whether you go traditional or modern, shawarma is an essential Jordanian experience. Best enjoyed fresh off the spit, eaten by hand, and shared with good company.

Sayadieh – A Taste of the Sea in Aqaba

A maritime dish that brings the soul of Aqaba straight to your plate.

A Dish Steeped in Coastal Culture

Sayadieh is a fragrant fish and rice dish made with caramelized onions and warm spices – a true culinary gem of the Jordanian port city of Aqaba. Its name comes from the Arabic word Sayyad (“fisherman”), reflecting the deep ties between the dish and the local fishing communities.

In Aqaba, Sayadieh is more than an everyday meal – it’s a celebration of coastal identity. Served during special occasions, it symbolizes hospitality, togetherness, and the rhythms of life by the Red Sea. Its preparation emphasizes simplicity and freshness, with locally caught fish, natural ingredients, and time-honored spices at the core.

Sayadieh also acts as a culinary bridge. While deeply rooted in Jordan, it draws on influences from Lebanese, Palestinian, and Egyptian cuisines, each adding subtle variations – whether it’s cooked in fish broth, accented with cinnamon, or topped with roasted nuts. The result is a dish that reflects the shared heritage of the Levant in every bite.

What Makes This Dish So Special

Sayadieh is all about balance – rich flavor, delicate texture, and layered aromatics. It typically features flaky white fish like sea bass, perch, or bream, which is marinated, pan-fried, or gently poached in a spiced broth. The rice is cooked with caramelized onions and spices such as cumin, turmeric, coriander, and sometimes cinnamon. The sweetness of the onions blends beautifully with the earthy warmth of the spices and a touch of lemon for brightness.

When served, the rice is spread across a large platter, topped with tender fish fillets, and garnished with toasted pine nuts or almonds and fresh cilantro. Each bite delivers a harmonious mix of savory, sweet, spiced, and slightly tangy flavors – a complex yet comforting combination.

Freshness is key to great Sayadieh – and that’s what makes enjoying it in Aqaba, right by the sea, an experience that’s hard to beat.

Where to Taste the Real Jordan

Sayadieh is a must-try when visiting Aqaba. The city’s coastal restaurants serve freshly caught fish straight from the Red Sea, prepared either in the traditional style or with a modern twist. Along the waterfront and near the local fish market, you’ll find plenty of places offering authentic versions of this beloved dish.

For a truly local experience, head to one of the small seafood spots near the harbor or a family-run eatery that stays true to tradition. There’s nothing quite like savoring warm spices, caramelized onions, and just-caught fish with a sea breeze in the air and the sound of fishing boats in the background.

Traditional Mezze Experience – A Feast of Flavors on Small Plates

Sociable, flavorful, and deeply rooted – this is how you savor Jordanian cuisine at its best.

A Taste of Culture on Every Plate

Mezze is at the heart of Jordanian culinary tradition, and it’s far more than just a selection of small dishes. This shared style of eating celebrates connection, generosity, and hospitality. Whether served as an appetizer or enjoyed as a full meal, mezze is all about coming together and honoring food as a communal experience.

Deeply rooted in Arab culture, mezze reflects a sense of warmth and welcome. Offering mezze is a traditional way of showing respect and appreciation to guests. Dishes like hummus, baba ghanoush, tabbouleh, and falafel aren’t just delicious—they embody local identity, flavors, and customs.

Sharing is essential. Mezze is served in the center of the table for everyone to enjoy together, fostering conversation, breaking down social barriers, and creating a relaxed, inclusive atmosphere. In a fast-paced world, mezze remains a joyful reminder of the power of shared meals.

What Makes This Experience So Special

A traditional mezze spread features a variety of small plates—both hot and cold. Some of the most beloved include:

• Mutabbal: A smoky, creamy dip made from roasted eggplant, tahini, yogurt, and lemon juice.
  
  
• Tabbouleh: A refreshing parsley-based salad with bulgur, tomatoes, mint, lemon juice, and olive oil.
  
  
• Labneh: A thick yogurt cheese served with olive oil and herbs like za’atar—smooth, mildly tangy, and cooling.
  
  
• Warak Enab: Grape leaves stuffed with rice, herbs, and spices—served hot or cold with a zesty, savory flavor.
  
  

Other staples include hummus, falafel, baba ghanoush, marinated vegetables, and olives. Mezze shines through its vibrant mix of flavors—tangy, creamy, herbal, nutty—often enhanced with garlic, citrus, mint, and even pomegranate.

It’s not just the flavors that make mezze memorable, but also the textures: from the crunch of falafel to the silkiness of yogurt-based dips. The interplay of tastes and textures makes every mezze meal a rich, sensory experience that’s as inviting as it is satisfying.

Where to Taste the Real Jordan

There are countless ways to enjoy mezze in Jordan, from cozy restaurants in the city to warm gatherings in rural guesthouses.

In places like Amman and Madaba, you’ll find many restaurants serving extensive mezze menus, from classic dips to hearty bites like stuffed grape leaves and falafel. Seek out eateries specializing in Levantine cuisine or located in historic buildings for an extra layer of atmosphere.

For a more personal experience, consider dining with a local family or staying at a traditional guesthouse. Spots like Beit Al Baraka offer homemade mezze in an intimate setting, where hospitality is as memorable as the food itself.

Regional variations add another layer of discovery: in the north, mezze often includes milder flavors like labneh with olive oil; in the south, you’ll find the rustic influence of Bedouin cooking. No matter where you try it, mezze is always about shared enjoyment, warm company, and feeling at home—even far from home.

A Land You Can Taste

From celebratory mansaf to sociable mezze and sweet, cheesy knafeh—Jordanian cuisine is as generous and warm-hearted as the people who make it. A culinary journey through Jordan is more than just a treat for the palate; it’s a way to connect with tradition, culture, and true hospitality. Jordan doesn’t just taste good—it stays with you.