Traditional Jordanian Food

If you try only one dish in Jordan, make it Mansaf. This is the national dish and a symbol of Jordanian pride.

It’s made with tender lamb cooked in a fermented yogurt sauce called jameed, served over rice and shrak bread, and topped with pine nuts or almonds. Traditionally eaten with the right hand in a large communal platter.

While falafel is popular throughout the Middle East, Jordanians take it to the next level. In Amman, you’ll find some of the best falafel in the region.

These deep-fried chickpea patties are crunchy on the outside, fluffy on the inside, and usually served in pita with tahini, tomatoes, pickles, and parsley.

You’ll find skewered lamb or chicken kebabs, grilled to perfection, alongside kofta—a mix of ground meat, onions, herbs, and spices.

Often served with fresh bread, grilled veggies, and dips, these dishes are popular in restaurants and street food spots alike.

While they’re sometimes confused, mutabbal and baba ghanoush are two distinct eggplant dips.

• Mutabbal is made with roasted eggplant, tahini, garlic, lemon juice, and yogurt.
• Baba Ghanoush is lighter and often includes tomatoes, pomegranate molasses, and parsley.

Both are served with fresh pita and make the perfect appetizer.

Creamy, smooth, and flavorful—hummus is made from blended chickpeas, tahini, garlic, and lemon, it’s a staple side dish and a great accompaniment to grilled meats or fresh salads.

Don’t be surprised if you eat it at every meal.

Looking for a delicious vegetarian option? Mujadara is a comforting dish made from lentils, rice (or bulgur), and caramelized onions. It’s hearty, healthy, and often served with yogurt or a simple salad.

Jordan’s take on this street food classic is packed with flavor. Shawarma is thinly sliced meat (usually beef or chicken), marinated and roasted on a vertical spit.

It’s served in flatbread with garlic sauce, pickles, and sometimes fries inside. Great for a quick, delicious bite on the go.

This refreshing salad combines crispy fried bread, fresh vegetables, and a tangy lemon-sumac dressing. It’s crunchy, zesty, and the perfect side to any Jordanian meal.

If you’re staying in Wadi Rum, don’t miss out on Zarb, the traditional Bedouin barbecue cooked in an underground sand oven.

The meal includes chicken or lamb, vegetables, and rice, all slow-cooked to smoky perfection. It’s often served as part of an unforgettable desert dinner under the stars.

A drinkable yogurt beverage, made from fresh yogurt mixed with water and a bit of salt. Served cold and commonly enjoyed with meals. It’s light, refreshing, and tangy, especially popular in warmer months, it was what I had during Ramadan and I can’t compare it to anything I had tried anywhere else.

Finish your culinary journey with something sweet. Knafeh or Kunafa is a beloved Jordanian dessert made with shredded phyllo dough, layered with gooey white cheese, and soaked in sugar syrup.

It’s crunchy, creamy, sweet, and best enjoyed fresh from a local bakery.