A FOOD TRADITION
Jordanian Cuisine
A Levantine cooking tradition shaped by urban, rural, and Bedouin foodways across Jordan.
Dishes linked to this cuisine
13–24 of 42
Kibbeh
A Levantine preparation of bulgur and seasoned minced meat shaped into portions and typically fried or baked, often with a minced-meat and pine-nut filling.
Kibbeh Bil Sanieh
A baked tray of layered bulgur and seasoned minced lamb or beef with a central filling of meat and pine nuts.
Kibbeh Labaniyeh
A preparation of bulgur-based kibbeh pieces containing seasoned minced meat and served simmered in a yogurt sauce, often with garlic and mint.
Knafeh
A sweet Levantine pastry dessert built around soft cheese, a wheat-based shredded pastry or semolina layer, butter, sugar syrup, and a frequent pistachio garnish.
Kousa Mahshi
Zucchini is hollowed and stuffed with rice, minced meat, and aromatic seasonings before being simmered until tender.
Ma'amoul
Ma'amoul is a molded filled pastry made from wheat or semolina dough and typically filled with dates, nuts, or both before baking.
Makmoura
A Jordanian layered chicken-and-onion pie made with seasoned wheat dough and olive oil.
Malfouf Mahshi
Cabbage leaves are rolled around rice, minced meat, garlic, onion, and seasonings and simmered in a savory sauce.
Manakish
A round wheat flatbread topped most traditionally with a za'atar-style herb and spice blend and olive oil, with cheese or other toppings in common variations.
Mansaf
A Jordanian celebratory dish of lamb served over rice and shrak bread with a jameed-based sauce, often garnished with nuts.
Maqluba
Maqluba is a Levantine rice dish assembled with layers of rice, vegetables, and seasoned meat or poultry before being inverted for serving.
Mujaddara
A savory dish of lentils and rice cooked with cumin and topped or mixed with deeply caramelized onions.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.