Jordanian cuisine
culinary traditions of Jordan
Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most often lamb, beef and chicken but also goat and camel meat. Rice is frequently served as a side dish but there are also one-pot rice dishes such as maqloubah.
As one of the largest producers of olives in the world, olive oil is the main cooking oil by Jordanians and Jordan as a whole. Herbs, garlic, onion, tomato sauce, and lemon are typical flavors found in Jordan.
The blend of spices called za'atar contains a common local herb called sumac that grows wild in Jordan and is closely identified with Jordanian and other Middle Eastern countries.
Yogurt is commonly served alongside food and is a common ingredient itself; in particular, jameed, a form of dried yogurt is unique to Jordanian cuisine and a main ingredient in mansaf, the national dish of Jordan, and a symbol in Jordanian culture for generosity.
Another famous meat dish in Jordan is zarb. It is especially popular in areas inhabited by Bedouin tribes such as Petra and the desert of Wadi Rum where it is commonly served to tourists.
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The citation trail is more important than the brevity of the summary: it shows where individual claims can be examined in context. The source revision retrieved here is dated Jul 18, 2026. The linked authority identifier is Q2915172. The Library of Congress control number is sh2010012511. 1 of 1 selected statements include explicit references; 0 carry qualifiers and 0 use preferred rank.
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This entry incorporates text from “Jordanian cuisine” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.