Jordan
Jordanian cuisine is a rich and diverse culinary tapestry that reflects the country's historical, cultural, and geographical influences. Rooted in Bedouin traditions, the cuisine is known for its hearty and flavorful dishes that often incorporate a variety of spices, herbs, and fresh ingredients. One of the most iconic dishes is Mansaf, considered the national dish of Jordan. Mansaf is a celebratory meal made of lamb cooked in a fermented dried yogurt sauce called jameed and served over a large platter of rice. It is traditionally eaten with the hands and shared among family and friends, symbolizing hospitality and communal dining. Another staple in Jordanian cuisine is Maqluba, which translates to "upside-down." This dish consists of layers of meat, rice, and vegetables such as eggplant, cauliflower, and potatoes, cooked together in a pot and then inverted onto a serving plate, revealing a beautiful mosaic of ingredients. Falafel and hummus are also essential components of Jordanian cuisine. Falafel, deep-fried balls made from ground chickpeas or fava beans mixed with herbs and spices, is often served with tahini sauce, pickles, and fresh vegetables. Hummus, a creamy dip made from mashed chickpeas, tahini, lemon juice, and garlic, is a ubiquitous appetizer found at almost every meal. For those with a sweet tooth, Jordanian desserts offer a delightful finish to any meal. Kanafeh, a popular dessert in the Levant region, features a layer of semolina or shredded phyllo dough filled with soft cheese, baked to a golden brown, and then soaked in sweet sugar syrup. Another favorite is Baklava, a rich pastry made with layers of phyllo dough, nuts, and honey. Jordanian cuisine also places a strong emphasis on fresh vegetables and herbs. Salads like tabbouleh, made with finely chopped parsley, mint, tomatoes, onions, and bulgur wheat dressed in olive oil and lemon juice, provide a refreshing contrast to the richer main dishes.
