Gastronomy of Jordan

In fact, the gastronomy of Jordan is marked by the influence of different cuisines, thanks above all to its strategic position in the caravan routes of yesteryear: merchants and products from countries such as Egypt, India, Turkey and Lebanon ran through here, to name some of the most remarkable and influential.

But the Jordanians have not limited themselves to copying and replicating the dishes of their neighbors, but have known how to pass them through their own filter to reach original and differential elaborations. In any case, the most ‘traveled’ diners who want to try Jordanian elaborations, will be able to frame most recipes in two great traditions: Arabic and Bedouin.

• Arab cuisine of Jordan: on a day-to-day basis, there is no shortage of dishes and products that can also be found in other Arab countries. This is the case of ful medames, a stew based on beans. The bread is considered almost sacred, the main one being the unleavened bread or khobz. Some common ingredients in the Jordanian cuisineA and that can be considered heritage of the Arab world are olives, hard-boiled eggs or cheese, as in neighboring countries. But above all, your palate will feel ecstatic with the mixtures of spices that enhance the flavor and always give a touch of exoticism. Some customs at the table are also inherited from the Arab world, such as using only the right hand (the left is considered impure) or washing hands in full view of everyone (if possible).
• Bedouin cuisine: it is a cuisine of taking advantage of food more at hand, which once were not so varied. In fact, even the liquid fat extracted from cooking meat is used. Camel milk, dried dates or pine nuts are some of the products quite present in their dishes. In addition, in the desert it is still cooked in earth ovens, which consist of holes filled with wood coals, on which foods such as lamb are cooked.