A FOOD TRADITION

Circassian Cuisine

Circassian cuisine in Jordan developed through Circassian communities established in Amman, Wadi Sir, Jerash, and other parts of the country after migration from the Caucasus in the late nineteenth century. It combines poultry, lamb, maize, wheat, onions, garlic, walnuts, and red pepper with techniques such as pounding, stuffing, simmering, and preparing dense sauces. Circassian chicken, served with a walnut and bread-based sauce, is the best-known example. Psihalive, a filled or folded pastry associated with Circassian households, and haliva, a sweet or celebratory preparation, illustrate the community’s broader repertoire. Jordanian Circassian cooking retains distinctive Caucasian forms while incorporating local Levantine ingredients and practices.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.