Jordan

Overview

Jordanian cuisine is a reflection of the country’s geography and history, situated at the crossroads of the Levant, Arabia, and the Mediterranean. It shares many dishes with neighboring countries like Palestine, Syria, and Lebanon, but has developed its own distinct identity, particularly around the use of fermented dried yogurt (jameed) and rice. The cuisine is rooted in Bedouin traditions of hospitality and resourcefulness, with an emphasis on lamb, rice, and flatbreads. Meals are often communal, with dishes like mansaf (the national dish) served on large platters for sharing. The influence of Palestinian, Syrian, and Circassian communities has also enriched the culinary landscape, adding dishes like musakhan and Circassian chicken. Jordan’s cuisine is characterized by the use of olive oil, za’atar, sumac, and a variety of fresh herbs, reflecting the Mediterranean climate of the western highlands, while the eastern desert regions contribute dairy-based dishes and simple grilled meats.

Geography and pantry

Jordan’s terrain is diverse, ranging from the fertile Jordan Valley and the Mediterranean-influenced highlands in the west to the arid desert expanses of the east and south. The climate varies from Mediterranean in the west to arid in the east, with hot, dry summers and cool, wet winters. The Jordan Valley is a major agricultural area, producing olives, citrus fruits, tomatoes, and vegetables. The highlands are known for wheat, barley, and grapes. The eastern desert supports livestock grazing, particularly sheep and goats, which provide meat and dairy. Key ingredients include lamb, chicken, rice, bulgur, flatbreads (khubz), olive oil, yogurt (especially jameed, a dried fermented yogurt), tahini, chickpeas, lentils, and a variety of herbs and spices such as mint, parsley, sumac, za’atar, cumin, and cardamom. Pine nuts and almonds are used as garnishes. The use of jameed is particularly distinctive, forming the base of the national dish mansaf.

Signature dishes

• Mansaf — Lamb cooked in fermented dried yogurt (jameed) sauce, served over rice and topped with pine nuts and almonds.
• Maqluba — Layered rice, meat (usually chicken or lamb), and fried vegetables (tomatoes, cauliflower, eggplant) cooked in a pot and inverted onto a platter.
• Musakhan — Sumac-spiced chicken with caramelized onions and pine nuts, served on taboon bread.
• Falafel — Deep-fried balls of ground chickpeas and fava beans, often served in pita with tahini sauce and vegetables.
• Hummus — Creamy dip of blended chickpeas, tahini, lemon juice, and garlic, drizzled with olive oil.
• Kibbeh — Bulgur and minced meat shells stuffed with spiced ground lamb and pine nuts, then fried or baked.
• Galayet Bandora — Skillet-cooked tomatoes with garlic, olive oil, and hot peppers, served as a dip with bread.
• Knafeh — Shredded phyllo pastry or semolina filled with sweet cheese, soaked in sugar syrup, and topped with pistachios.

Cooking techniques

Slow-cooking in jameed

Jameed is a hard, dried yogurt that is rehydrated and used as a cooking liquid for lamb, particularly in mansaf. The technique involves simmering the meat in the jameed broth until tender, resulting in a tangy, rich sauce that defines the national dish.

Maqluba layering and inversion

Maqluba, meaning ‘upside-down’, involves layering rice, meat, and fried vegetables in a pot, then cooking until the rice is tender. The pot is inverted onto a large platter, creating a dramatic presentation where the meat and vegetables are on top.

Grilling over charcoal

Grilling is a common technique for meats like chicken, lamb, and kofta (spiced ground meat skewers). The charcoal imparts a smoky flavor, and the meat is often marinated with olive oil, lemon, and spices. This technique is central to street food and family gatherings.

Sub-regions and styles

• Bedouin cuisine — Characterized by simple, hearty dishes like zarb (meat and vegetables cooked in an underground pit) and gahwa (cardamom-spiced coffee), reflecting nomadic desert traditions.
• Northern Jordan (Irbid, Jerash) — Influenced by Syrian cuisine, with emphasis on kibbeh, stuffed vegetables, and the use of olive oil and herbs.
• Central Jordan (Amman, Salt) — Urban center blending Palestinian, Syrian, and Circassian influences; known for mansaf, maqluba, and a wide variety of street foods.
• Southern Jordan (Karak, Ma’an, Aqaba) — Desert and Red Sea influences; known for lamb dishes, seafood in Aqaba, and the use of jameed and rice.
• Circassian cuisine — Introduced by Circassian refugees in the 19th century; dishes like Circassian chicken (chicken in walnut sauce) and kofta with cherry sauce are unique to Jordan.

In Los Angeles

Jordanian cuisine has a modest but notable presence in Los Angeles, primarily through Middle Eastern restaurants that serve Jordanian dishes alongside Lebanese and Palestinian fare. Areas like Anaheim (Orange County) and Little Arabia (Anaheim) have restaurants such as ‘Mansaf House’ and ‘Al Amir’ that offer mansaf, maqluba, and other Jordanian specialties. In Los Angeles proper, restaurants like ‘Open Sesame’ (Long Beach) and ‘The Lebanese Kitchen’ (Glendale) include Jordanian dishes. The Jordanian diaspora in LA is relatively small compared to other Arab communities, but community events and catering services often feature traditional Jordanian food.

Diaspora context

Jordanian diaspora communities are found in the United States (especially in Michigan, California, and Texas), Canada, Europe (particularly the UK, Germany, and Sweden), and the Gulf countries. In the US, Jordanian restaurants and bakeries can be found in Dearborn, Michigan, and in parts of New York and Chicago. The diaspora has helped popularize dishes like mansaf and knafeh internationally, often adapting them to local tastes while maintaining traditional techniques.