A FOOD TRADITION
Jordanian Cuisine
A Levantine cooking tradition shaped by urban, rural, and Bedouin foodways across Jordan.
Dishes linked to this cuisine
1–12 of 42
Arayes
Arayes are seasoned minced meat, typically with onion and tomato, grilled inside folded pita bread until crisp.
Baba Ghanoush
A smoky Levantine eggplant dip made with roasted eggplant, lemon, garlic, olive oil, and frequently tahini.
Bamieh
A Jordanian okra stew prepared with tomato, onion, garlic, coriander, and commonly lamb or another meat.
Falafel
Deep-fried or baked seasoned patties made from ground chickpeas with onion, garlic, herbs, spices, and a frying medium.
Fasolia Bayda
A Jordanian white-bean stew simmered with tomato, onion, garlic, olive oil, and commonly lamb or other meat.
Fatayer
Fatayer are baked wheat pastries filled with spinach, cheese, or occasionally seasoned meat, often with onion and lemon.
Fattet Hummus
Fattet Hummus is a layered dish of chickpeas, toasted pita, tahini, and yogurt, typically seasoned with garlic.
Fattoush
A Levantine chopped salad combining fresh vegetables and herbs with toasted or fried pieces of pita and a tangy dressing.
Freekeh with Chicken
A Jordanian pilaf-style dish of freekeh simmered with chicken, onion, olive oil, and aromatic seasonings until tender.
Galayet Bandora
A Jordanian tomato stew in which tomatoes are simmered with onion, garlic, and cooking oil, sometimes with additional regional ingredients.
Hareeseh
Hareeseh is a Jordanian semolina cake made with sweetened wheat semolina and yogurt, baked until golden and finished with syrup and sometimes nuts.
Hummus
A smooth savory dip made primarily from chickpeas blended with tahini, lemon, garlic, olive oil, and salt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.