A “Jordanian invitation” means that you are expected to bring nothing and eat everything.Jordanian cuisine is a traditional style of food preparation originating from Jordan that has developed from centuries of social and political change with roots starting in the Paleolithic period (c. 90,000 BC).There is wide variety in Jordanian cuisine, ranging from baking, sautéing and grilling to stuffing of vegetables (grape leaves, eggplants, etc.), meat, and poultry. Also common in Jordanian cuisine is roasting, and/or preparing foods with special sauces.
As one of the largest producers of olives in the world, olive oil is the main cooking oil in Jordan. Herbs, garlic, spices, onion, tomato sauce and lemon are typical flavours found in Jordan. Jordanian food can vary from being extremely hot and spicy to being mild.
The most common and popular appetiser is hummus, which is a puree of chick peas blended with tahini, lemon, and garlic. Ful Medames is another well-known appetiser. A workers meal, today it has made its way to the tables of the upper class. A successful mezze must of course have koubba maqliya, labaneh, baba ghanoush, tabbouleh, olives and pickles.The most distinctive Jordanian dish is mansaf, the national dish of Jordan, a symbol in Jordanian culture for generosity.Although simple fresh fruit is often served towards the end of a Jordanian meal, there is also dessert, such as baklava, hareeseh, knafeh, halva and qatayef a dish made especially for Ramadan.Jordanian cuisineIn Jordanian cuisine, drinking coffee and tea flavored with na’na or meramiyyeh is almost a ritual.Jordanian Main Dishe :
Mansaf is unique to Jordan and it is the most distinctive Jordanian dish. Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt called Jameed and served with rice or bulgur.
mansaf is served on special occasions such as weddings, births and graduations, or to honor a guest, and on major holidays such as Eid ul-Fitr, Eid ul-Adha, Christmas Day, Easter and Jordan’s Independence Day. It is traditionally eaten collectively from a large platter in the Bedouin and rural style, standing around the platter with the left hand behind the back and using the right hand instead of utensils. Al Karak is widely accepted by citizens as the mansaf “capital” of Jordan.
