Nov24,2025
Jordan’s national dish — lamb cooked in fermented jameed yogurt, served over thin bread and rice. Rich, tangy, and deeply traditional.
Aromatic spiced rice topped with slow-cooked lamb or chicken. The smoky pit-roasted version (Mandi) has become a culinary sensation worldwide.
A comforting porridge-like mix of wheat and meat, simmered for hours until velvety smooth. Popular in Gulf and Levant restaurants globally.
A highlight of desert cuisine — lamb or chicken, vegetables, and spices slow-cooked underground. Tourists love the theatre and flavour.
Poached eggs in tomato-pepper sauce, with cumin and desert spices. Brunch menus around the world swear by it.
A dramatic upside-down dish of rice, vegetables, and meat. Its flavours and Instagram-worthy reveal have made it internationally famous.
Crispy chickpea fritters seasoned with coriander, cumin, and garlic. A universal favourite with Bedouin-style spice blends.
Pita stuffed with minced lamb, herbs, and spices, then grilled. Juicy inside, crispy outside — now a hit in Middle Eastern fusion restaurants.
Rustic, smoky flatbread baked on hot stones. Served with za’atar and olive oil — an addictive combination.