Eating & Drinking
“Not too eventful, but overly fulfilling—Jordanian food culture will remind you of a warm hearth and cozy feelings.”
Jordan’s cuisine is not too different than the rest of the Levant. Legumes, grains, seasonal spices, and meat from local animals are the building blocks of simplistic recipes. Yet, there is something that makes the Jordanian culture of food and drinks absolutely fascinating. It is the unique touch of the pastoral nomadic tribes. From the Nabateans to the Palestinian, myriad Bedouin tribes made their addition to culinary techniques used from Syria to the Red Sea. As a result, satisfaction has become the identifying element of the dishes.
As delicious as they are, hummus and falafel are not the only stars of Jordanian food. Make sure to try less popular but equally tantalizing dishes like Mansaf or Maqluba. They are as local as it gets, having been cooked in tents and homes for centuries. Some Ottoman recipes like Kunafa are also at the forefront of Jordan’s gastronomy scene recently. As for the social aspects of Jordanian culture of food, it is all about gathering and joy. Locals eat from one large plate of whatever food is being served, usually with their hands. Salads, yoghurt, and white flour bread are never missing from the table.
There is nothing like the bittersweet taste of Bedouin tea and coffee drunk at the heart of Jordan, the mystical Petra. Perhaps it is the winding cliffs of the desert valley that gave rise to this cozy tradition. Nowadays, Bedouins serve it not only to warm your insides but also your heart. Tea is a symbol of hospitality in Jordanian culture, so better not to refuse a steaming cup.