A FOOD TRADITION
Jordanian Cuisine
A Levantine cooking tradition shaped by urban, rural, and Bedouin foodways across Jordan.
Dishes linked to this cuisine
25–36 of 42
Mulukhiyah
A Jordanian stew of jute leaves cooked with garlic, coriander, chicken, and stock and commonly served with rice and lemon.
Mutabbal
A smoky Levantine eggplant dip blended with tahini, lemon, garlic, olive oil, and salt, sometimes enriched with yogurt.
Ouzi
A Jordanian rice dish typically made with spiced rice, meat, vegetables, and nuts, sometimes enclosed in or topped with filo pastry.
Qatayef
Qatayef are yeast-leavened wheat pancakes folded around sweet cheese, cream, or nut fillings and finished with sugar syrup, often baked or fried.
Qidreh
A Jordanian one-pot rice dish of spiced rice cooked with chickpeas and meat, commonly lamb or chicken.
Rashouf
A Jordanian savory dish of jameed-based yogurt broth with lentils, chickpeas, onion, and bread.
Sambousek
A savory filled pastry made with wheat dough and commonly stuffed with seasoned lamb or cheese before being baked or fried.
Sayadieh
A Levantine rice dish prepared with fish, browned onion, stock, and warm spices such as cumin and coriander.
Sfiha
Sfiha is an open baked dough topped with seasoned minced lamb or beef, commonly combined with onion and tomato.
Shish Barak
Shish Barak is a Levantine dish of lamb-filled wheat dumplings simmered in a garlicky yogurt sauce, often finished with herbs.
Shorbat Adas
A savory Iraqi lentil soup typically simmered with onion, cumin, and lemon until tender and warming.
Shorbat Freekeh
A Jordanian soup of freekeh simmered in savory stock with onion, olive oil, and aromatic seasonings.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.