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Jordanian cuisine
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Jordanian Main Dishes
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Mansaf: The national dish of Jordan and the most distinctive Jordanian dish.Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt called Jameed
and served with rice or bulgur.
Saniyat Dajaj: Chicken baked with potatoes, tomatoes, and onions with an aromatic blend of spices
like cinnamon, nutmeg, pepper, allspice and cardamom.
Maqluba: A casserole made of layers of rice, vegetables and meat.
After cooking, the pot is flipped upside-down onto the plate when served,
hence the name maqluba which translates literally as "upside-down"
Kofta b'tahini: Spiced, ground meat baked in a sea of tahini, topped with thinly sliced potatoes and pine nuts
and served with rice.
Kofta b'bandoora: Spiced, ground meat baked in tomato sauce and served with rice.
Stuffed Baby Lamb: Stuffed Baby Lamb is a popular dish in Jordan, which people enjoy as a big and heavy meal.
It consists of roasted lamb, stuffed with rice, chopped onions, nuts and raisins.
Hash w Nash: Also known as Mashawi. A mixed grill of barbecued meats such as Kebab and Shish taouk.
Athan Al-Shayeb: Meaning 'the ears of the old gray-haired man'. Is a pasta or jiaozi dish
that has been described as a kind of local variation on ravioli.
After being stuffed with ground beef and spices, thin wheat dough parcels are cooked in Jameed and served hot
in this sauce. Another name for this dish is Shishbarak.
Zarb: Bedouin barbecue. Meat and vegetables cooked in a large underground pit.
Galayet Bandora: Tomatoes sauteed and stewed with garlic, olive oil, salt, and topped with pine nuts,
it can be served by rice but most Jordanians prefer it with bread.
Burghul Ahmar: Bulgur cooked in tomato sauce and served with poultry.
Burghul Bzeit: Bulgur cooked in olive oil and served with poultry.
Freekeh: Served with poultry or meat. Meat is fried in oil and braised with water, salt, and cinnamon bark.
Then dried coriander is stirred in with freekeh and is cooked.
Fasoulya Khadra: Green beans cooked in tomato sauce and served with rice.
Kousa Mahshi: Rice and minced meat stuffed in zucchinis. Usually served with chicken and Dawali.
Kousa Makhshi: Minced meat stuffed in zucchinis cocked in Jameed.
Dawali: Grape leaves filled with herbed, minced vegetables, meat and rice cooked with olive oil.
Malfuf: Rice and minced meat rolled in cabbage leaves.
Mujaddara: Lentil and rice casserole, garnished with roasted onions.
Bamya: Okra cooked with tomato sauce and onions, served with rice and lamb.
Maftul: Large couscous like balls, garbanzo beans and chicken pieces cooked in chicken broth.
Fatteh: Stack of khubz bread, topped by strained yogurt, steamed chickpeas and olive oil
that are crushed and mixed together.
Kousa Mahshi: Rice and minced meat stuffed in zucchinis. Usually served with chicken and Dawali.
Kousa Makhshi: Minced meat stuffed in zucchinis cocked in Jameed.
Dawali: Grape leaves filled with herbed, minced vegetables, meat and rice cooked with olive oil.
Malfuf: Rice and minced meat rolled in cabbage leaves.
Mujaddara: Lentil and rice casserole, garnished with roasted onions.
Bamya: Okra cooked with tomato sauce and onions, served with rice and lamb.
Maftul: Large couscous like balls, garbanzo beans and chicken pieces cooked in chicken broth.
Fatteh: Stack of khubz bread, topped by strained yogurt, steamed chickpeas and olive oil
that are crushed and mixed together.
Jordanian Mezze
Hummus: Chick peas boiled and blended to perfect smoothness with tahini paste, garlic, olive oil, lemon juice
Hummus: Chick peas boiled and blended to perfect smoothness with tahini paste, garlic, olive oil, lemon juice
and perhaps topped with a little parsley.
In a typical Jordanian mezze, you might find any combination of the following dishes:
Falafel: Balls of fried chickpea flour and Middle Eastern spice. dipped in every mezze specially the hummus.
The Jordanian falafel balls tend to come in smaller sizes.
Foul maddamis: Crushed fava beans served with a variety of toppings such as olive oil, lemon juice, parsley,
chili pepper, sumac and more.
Manaqish: Flatbread dough usually topped with olive oil and za’atar blend.
Other varieties may include cheese or ground meat and in this case it's called Sfiha.
Warag Aynab (Dawali): Grape leaves filled with herbed, minced vegetables, meat and rice.
Kubbeh: Herbed, minced meat covered in a crust of bulgur (crushed wheat), then fried.
Shaped like an American football.
Kubbeh Nayyeh: A minced meat and bulgur mixture similar to ordinary kubbeh, but the meat is served raw.
Kubbeh blabaniyyeh: A minced meat and bulgur mixture similar to ordinary kubbeh,
but boiled in Jordanian Jameed.
Labaneh Jarashyyeh: Literally 'labaneh from Jerash. Creamy yogurt, so thick it can be spread on flat bread
to make a sandwich.
Moutabal: Roasted, pureed potato or eggplant with garlic.
Bagdonsyyeh: Parsley blended with tahini and lemon juice, usually served with sea food.
Khobbeizeh: Little mallow cooked with olive oil.
Makdous: Stuffed pickled eggplant, said to increase appetite.
J’ibna bedhah (Haloumi): Semi-soft white cheese. Not quite as salty, crumbly and dry as feta cheese,
but similar.
Sambusak: Fried dough balls stuffed with meat, pine nuts and onions.
Za’atar: a mixture of thyme and sesame seeds. Oregano, sage, or sumac can also be mixed in.
Zetun: Literally olive.
Olive oil: Olive oil is one of the cornerstones of Jordanian food. For breakfast,
In a typical Jordanian mezze, you might find any combination of the following dishes:
Falafel: Balls of fried chickpea flour and Middle Eastern spice. dipped in every mezze specially the hummus.
The Jordanian falafel balls tend to come in smaller sizes.
Foul maddamis: Crushed fava beans served with a variety of toppings such as olive oil, lemon juice, parsley,
chili pepper, sumac and more.
Manaqish: Flatbread dough usually topped with olive oil and za’atar blend.
Other varieties may include cheese or ground meat and in this case it's called Sfiha.
Warag Aynab (Dawali): Grape leaves filled with herbed, minced vegetables, meat and rice.
Kubbeh: Herbed, minced meat covered in a crust of bulgur (crushed wheat), then fried.
Shaped like an American football.
Kubbeh Nayyeh: A minced meat and bulgur mixture similar to ordinary kubbeh, but the meat is served raw.
Kubbeh blabaniyyeh: A minced meat and bulgur mixture similar to ordinary kubbeh,
but boiled in Jordanian Jameed.
Labaneh Jarashyyeh: Literally 'labaneh from Jerash. Creamy yogurt, so thick it can be spread on flat bread
to make a sandwich.
Moutabal: Roasted, pureed potato or eggplant with garlic.
Bagdonsyyeh: Parsley blended with tahini and lemon juice, usually served with sea food.
Khobbeizeh: Little mallow cooked with olive oil.
Makdous: Stuffed pickled eggplant, said to increase appetite.
J’ibna bedhah (Haloumi): Semi-soft white cheese. Not quite as salty, crumbly and dry as feta cheese,
but similar.
Sambusak: Fried dough balls stuffed with meat, pine nuts and onions.
Za’atar: a mixture of thyme and sesame seeds. Oregano, sage, or sumac can also be mixed in.
Zetun: Literally olive.
Olive oil: Olive oil is one of the cornerstones of Jordanian food. For breakfast,
Jordanians dip flatbread into the olive oil, then into the za’atar.
Pickled vegetables: Jordanians enjoy pickled anything – carrots, radishes, cucumbers, cauliflower,
Pickled vegetables: Jordanians enjoy pickled anything – carrots, radishes, cucumbers, cauliflower,
and whatever other pickle-worthy vegetables might be around.
Just about every mezze features a plate of these to add some tang and tart to the meal.
Tabouleh: A salad of finely chopped parsley and mint turned with bulgur, tomatoes,
Tabouleh: A salad of finely chopped parsley and mint turned with bulgur, tomatoes,
onion and seasoned with olive oil and lemon juice.
Jordanian Salads
Rocket salad: Rucola (argula, rocket) leaves in Jordan are pretty large, tossed with olive oil and lemon.
Fattoush: Chopped vegetable salad (e.g., tomatoes, cucumbers, radish, etc.)
tossed with pieces of dry or fried flatbread and seasoned with olive oil, lemon juice and sumac.
Arabic salad: Salad made of tomato, cucumber, onion, mint, olive oils and lemon juices.
Babba ghanoush: Roasted eggplant, cut into pieces and tossed with tomatoes and onions.
Olive salad: cut with carrots, green pepper, chili, and olive oil
Rocket salad: Rucola (argula, rocket) leaves in Jordan are pretty large, tossed with olive oil and lemon.
Fattoush: Chopped vegetable salad (e.g., tomatoes, cucumbers, radish, etc.)
tossed with pieces of dry or fried flatbread and seasoned with olive oil, lemon juice and sumac.
Arabic salad: Salad made of tomato, cucumber, onion, mint, olive oils and lemon juices.
Babba ghanoush: Roasted eggplant, cut into pieces and tossed with tomatoes and onions.
Olive salad: cut with carrots, green pepper, chili, and olive oil
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.In Jordan, meals are usually started with soups. Jordanian soups are usually named after their main ingredient
such as:
Jordanian Soups
Freekeh soup (Shurabat al-farik): Served hot. Is a soup with Freekeh (green wheat),
Freekeh soup (Shurabat al-farik): Served hot. Is a soup with Freekeh (green wheat),
chicken or meat broth and several varieties of spices.
Adas soup (Surabat al-adas "Lentil Soup"): Served hot. Smashed brown, red or green lentils with chicken or meat
broth and several varieties of spices. Other ingredients may include vegetables such as carrots, potatoes,
celery, parsley, and onion.
Jordanian sandwiches
Ara’yes: A word literally meaning bride, ara’yes are spice mincemeat-filled oven-baked flatbread sandwiches.
Schwarma: Herbed and spiced chicken or meat on a spindle chopped into small pieces and wrapped in flat bread
and served with vegetables, tahini and hot sauce.
Falafel: Bread filled or wrapped with falfael, hummus, potato and pickles.
Mo'ajanat: Pies filled with spinach, za'atar or beef.
Managish: Taboon bread topped with za'atar and olive oil.
Sambusak: Fried dough balls stuffed with meat, pine nuts and onions
Sfiha: Flat bread topped with beef and red peppers.
Jordanian BreadKhubz
(Pita): Literally, “ordinary” bread. Bread with pockets.
Shrak: Is a traditional Jordanian bread 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.
Karadeesh: Is a traditional Jordanian bread made from corn.
Taboon: Is a traditional Jordanian flatbread wrap. It is traditionally baked in a taboon oven
and eaten with different fillings.
Abud: A dense, unleavened traditional Jordanian Bedouin bread baked directly in a wood fire by burying in ash
and covering with hot embers.
Ka'ak: Is a traditional Jordanian bread made mostly in a large leaf or ring-shape and is covered with sesame seeds
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- Shaneeneh: Is a special refreshing Jordanian beverage, consists of salty-sour aged goat milk yogurt.
- Served cold.
- Jordanian Beverages
Turkish-style coffee: It is 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.
Lime-mint juice: Consists of Lemon and mint.
Qamar Eddine: Apricot juice. Usually served in Ramadan.
Tamar Hindi: Tamarind juice.
Sahlab: boiled milk with starch, covered with smashed coconut and cinnamon.
Tea: Flavored with na'na or meramiyyeh.
Ereq Soos: Known as S
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......så har jag också packat med egna havregryn, knäckebröd, rismjölk och kaviar : )
Ha ett härligt nyår allihop in case att jag inte har nätuppkoppling och vi inte hörs innan nästa år!
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Ganska hemskt