Jordanian Recipes

Jordanian cuisine is rooted in Bedouin hospitality traditions and Levantine cooking, with mansaf — lamb cooked in fermented dried yogurt (jameed) served over rice — as its national dish. The cuisine relies on slow-cooked meats, aromatic rice preparations, and flatbreads baked in clay ovens. Zarb, a Bedouin underground barbecue, and galayet bandora showcase the simplicity and depth of Jordanian flavors. Herbs, yogurt, and olive oil are essential staples.