When we first thought about Jordan, food wasn’t the first thing that came to mind. But Jordanian cuisine surprised us in the best way — rich, aromatic, and full of dishes influenced by Arab, Levantine, and Bedouin traditions.
From mezze to mansaf, eating in Jordan quickly became one of the highlights of our trip. For a complete overview of planning your trip, check out our Jordan travel guide, with tips on where to eat, stay, and explore.
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Getting to Know Jordanian Food
Based on Arab, Levantine, and Bedouin cuisine, Jordanian cuisine combines different influences. The country itself is a mixing pot of other cultures. One of the things Jordan is famous for is accepting millions of refugees over the years from multiple countries in conflict.
So it is expected that you will find dishes from Palestine, Syria, Lebanon, Israel, and Egypt. Only a few dishes we could say are really from Jordan, like Mansaf and Zarb. However, this mixture of influences makes Jordan’s cuisine all the more interesting. And more importantly, delicious.
Many of Jordan’s dishes have lamb; they use it frequently as a protein source, but you will also find chicken, beef, and even camel. As for fish, Jordan isn’t the best place to eat fish, although in Aqaba, by the Red Sea, you will find plenty of restaurants selling grilled or fried fish. But if you prefer vegetables or are a vegetarian, Jordan has so many good plant-based dishes that you won’t even miss the meat.
Jordan is also the ideal place to buy and eat Olives and Olive oil, as it is a significant producer. The olive oil is of extreme quality, as you will have the opportunity to confirm with several dishes.
Halal food
In Jordan, food is deeply connected to tradition and religion. As a Muslim country, some foods are Halal (allowed), and others are Haram (forbidden) according to Islamic law.
Haram Foods include pork, blood, alcoholic beverages, and foods prepared with alcohol. Halal foods include shellfish and seafood, vegetarian cuisine, and halal meat. Halal meat must come from a supplier that uses halal practices as a method of slaughter for all meat sources.
Spices and condiments of Jordanian food
Spices are at the heart of Jordanian cuisine. They bring aroma, flavor, and even appear in unexpected places — like coffee. Some of the essential herbs and condiments are:
- Za’atar: can refer to a wild herb (hyssop), but most often it’s a spice mix made of dried leaves, sumac, sesame seeds, and salt.. This herb mix is used in nearly everything. It is put on top of hummus or simply with olive oil, drizzled on bread, and anything in between.
- Sumac: is a reddish-purple powder used as a spice. It is made with the dried fruit of the plant and has a tart, lemony taste. It is used in salads and on top of spreads/dips, such as Moutabel.
- Tahini: is one of the star ingredients in Arabic and Levantine cuisine. It is made from toasted ground sesame seeds. And it is used in many dishes… as a spread in a shawarma, in hummus, as a salad dressing, and even in desserts.
Can you drink alcohol in Jordan?
Jordan is a Muslim country, and drinking alcohol isn’t allowed for Muslims. That said, it is acceptable for foreign visitors to consume alcohol as long as in moderation and not display public drunkenness. It is illegal to drink on the streets in Jordan.
You can purchase wine or beer in restaurants, bars, and hotels. The most common beer you’ll find is Amstel, brewed locally under license. Jordan is also a wine producer, with a few vineyards you can visit. But be aware that beer and wine are pretty expensive in Jordan.
Food and hospitality
Jordanian people are among the friendliest and hospitable people we have met. They often offered tea or other food and made us feel welcome. Food in Jordan is a communal act, something to do with family and friends.
Several dishes are supposed to be eaten on a big communal plate, like Mansaf and Maqluba. So eating in Jordan is more than tasty food per se, but an act of sharing and being with others.
Traditional Jordanian food you have to try
Jordanian Bread
Bread is essential in Jordanian cuisine. It is eaten in every meal, especially with Mezze, as you need it to dip in the spreads and sauces. In Jordan, as in other Levantine countries, the most commonly used bread is flat, unleavened bread made from flour, water, and salt. The most frequent types of bread in Jordan are:
- Markook, Khubz, or Shrak: The most common bread in Jordan, it is typically a thin and large bread used in everything.
- Pita bread, also known as Arabic bread, is a flatbread that is lightly leavened and has an interior pocket, making it widely used all around the world.
- Tannur or tandoor bread: flatbread made in a clay oven;
- Ka’ak or Kahqa Bread: leavened bread, generally with a ring shape or in the form of a bread roll, covered with sesame seeds.
- Manakish: flatbread topped with several toppings like za’atar, cheese, or minced lamb; it is also called Arabic pizza.
There is nothing like freshly made bread hot out of the oven.
Mezze: Small Plates to Share in Jordan
Mezze is our kind of food — a combination of small dishes or appetizers, served cold or warm. Different countries have their own versions of Mezze. In Spain, they have “tapas” (although considering the influence of Muslim culture in Spain, tapas may be influenced by Mezze). You can also find Mezze in other countries like Syria, Lebanon, Iran, Turkey, Israel, and the Balkans.
In Jordan, you eat Mezze in every situation, for breakfast, as a meal on its own, or as a snack. It is fantastic because it allows you to try different foods in the same meal. It is a fun way to eat, especially with a group of people, allowing you to eat the quantity of food you want and take your time.
Here are some of our favorite Mezze and the most common ones found in Jordanian restaurants, though there’s a vast variety to explore. The best thing is to have fun and try everything you can – usually, they are mouthwatering.
Hummus
Hummus is the most basic and frequent dish, and you use it for everything: a spread, an appetizer, a side dish in a sandwich, you name it. And there is nothing like hummus made from scratch in the Middle East, so creamy and fluffy with a delicious taste of chickpeas, tahini, and olive oil.
Each person/restaurant has its own way of doing it, but the fundamental ingredients of hummus are chickpeas, tahini paste, lemon juice, and garlic. Ultimately, you drizzle with olive oil and sometimes whole chickpeas.
Baba Ghanoush
Baba Ghanoush is another staple Levantine dish. It is a spread made with roasted aubergine, tahini, olive oil, and lemon juice. In Jordan, Baba Ghanoush was drizzled with promenade molasses. It is so good, combining the aubergine’s smoky flavors and the molasses’ sweetness. You usually eat this dish as a spread with bread.
Moutabel
Moutabel or Muttabal is similar to Baba Ghanoush, but in addition to roasted aubergine, tahini, olive oil, pepper, and garlic, it also contains yogurt. It is equally delicious as Baba Ghanoush but has a fresh taste. It is also suitable for spreading on bread or as a topping for vegetables.
Ful Medames
Ful Medames, or foul, is another spread, but it is made with crushed fava beans, olive oil, lemon juice, and parsley. It is traditional in Egypt. All the ingredients are mixed, forming a silky and satisfying dip. Like other Mezze, Ful Medames is great for breakfast, perfect for dipping into bread, or as a side dish.
Labaneh
Labaneh, also known as labneh, is a popular yogurt used throughout the Middle East, typically made from strained goat yogurt, which makes it thick and almost like cream cheese. Labaneh is used as a spread or ingredient in different Jordanian dishes.
Eating labneh with bread for breakfast is very common, served with olive oil, za’atar, or other herbs. It has an intense and creamy flavor.
Falafel
Alongside hummus, falafel is one of the most famous Levantine dishes. Made with ground chickpeas and various spices like coriander, cardamom, pepper, and chopped parsley, falafel balls are deep-fried, crispy on the outside, and fluffy on the inside. Before frying, they are coated with sesame seeds.
Falafel is the most common street food, and they are eaten in any situation for breakfast, inside a sandwich, or as a side dish. They differ in size; some falafel is stuffed with onions or cheese, like feta or halloumi. This is a dish that you can’t miss; it’s everywhere. It is also nutritious and inexpensive.
Falafel from the famous restaurant in Amman, Hashem Restaurant
Kibbeh
Kibbeh, Kubbeth, or Kobeba are small, deep-fried balls made with ground meat, bulgur wheat, spices, and pine nuts. In Arabic, Kibbeh means “the shape of a ball,” and it is a Lebanese and Syrian national dish. They are delicious, crispy, and soft, with intense flavors of spices.
Particularly good when hot, Kibbeh is typically eaten as Mezze. Despite its original meaning, it can have different variations; sometimes, there is Kibbeh in the form of a pie or stake or made with other ingredients like ground rice or semolina.
Arabic Salad
Arabic Salad is your basic salad in Jordan. Made with diced cucumber, tomatoes, bell peppers, onion, parsley, or coriander and seasoned with lemon juice and olive oil, it is simple yet satisfying and fresh. Served in every restaurant, it is one of the most frequent Mezze dishes.
Tabbouleh
Tabbouleh is one of the most famous Levantine dishes in the world; you can easily find it everywhere. But the Tabbouleh portrayed in the rest of the world differs from the one we eat in Jordan. This salad is made with parsley, tomato, and al dente bulgur, seasoned with lemon and olive oil.
The salad is much more about parsley, not bulgur, as we commonly see in Europe. In other words, it is a parsley salad, not a bulgur salad. Either way, it is delicious and fresh.
Fattoush
Fattoush is very similar to the Arabic salad, but it features grilled or fried leftover pita, in addition to the traditional ingredients of tomato, cucumber, and onion. It is also seasoned with lemon and olive oil, but the salad varies depending on the cook. You can also add other ingredients like peppers, radish, lettuce, chili, and mint. The important thing is the quality of the ingredients, which must be fresh and preferably in season.
Galayet Bandora
Galayet Bandora or Qalayet Bandora is our favorite Jordan dish. It is also a frequent dish eaten by the Jordanians, so they seem to love it. This dish is made with plenty of tomatoes, onion, and garlic, seasoned with salt; sometimes, it comes with spicy pepper. It is easy to cook and so tasty. The result is a satisfying dish with chunks of tomatoes and onions to dip your bread. It resembles Shakshuka, a traditional Tunisian dish, but without eggs.
Galayet is usually a Mezze, but it may also be the main dish. You will find Galayet with meat, which is cooked with tomatoes and can be eaten with tomatoes. We ate Galayet several times, and it was always satisfying.
Fattet hummus
Fattet Hummus, or simply fattet, is a dish made with soaked pita bread, hummus, tahini, and yogurt, and topped with nuts. Unlike widely known hummus, Fattet is mainly known in Syria, Palestine, and Jordan, which is a pit, as it is so delicious. Everybody needs to eat this dish at least once.
Fattet hummus is eaten with a spoon and can be eaten for breakfast or lunch. It is a very filling dish, so we think it is a good lunch. It was one of the most delicious dishes we ate in Jordan.
Sambousek
Sambousek are Arabic Samosas made with crispy pastry and filled with onion, pine nuts, or cheese. Usually consumed in Ramadan, they are crispy on the outside and fluffy on the inside.
Main dishes – typical Jordanian food
Mansaf
Mansaf is considered to be Jordan’s national dish. It is made with rice, lamb, and jameed, which is dry fermented goat yogurt. This dish is served on a large plate with rice and meat, which are coated with jameed sauce and accompanied by a thin slice of Khubz. According to tradition, this is a communal dish; everybody eats from the same plate with their right hand.
It’s a hearty dish that keeps you full for hours. As it is the national dish, it is something you can’t miss when visiting Jordan. This dish also has a fascinating meaning. As it symbolizes bringing people together, they eat it together to celebrate a resolved conflict. It is a sign of reconciliation.
So, now you know, when you finally resolve your issues with your adversary, invite them to eat a Mansaf.
Maqluba
Maqluba or Maqlooba is a traditional Levantine dish with meat, rice, and vegetables. To cook this dish, you need to layer the rice, meat, chicken, or lamb in a pot and then vegetables, such as tomatoes, eggplant, or cauliflower. The pot is flipped on a tray when all the ingredients are cooked.
In the end, the dish is garnished with pine nuts and parsley. The rice will be on the bottom, and the meat and vegetables on top; it will look like a layered cake. Hence the name “Maqluba,” which in Arabic means upside down.
As the ingredients are cooked slowly and together, it becomes a very fragrant and delicious dish. You won’t want to miss this dish served in nearly every restaurant.
Shish Kebabs
Shish Kebabs, most commonly known as Kebabs, are skewers made with minced meat – typically lamb or mutton, but you can also find chicken or beef. The skewers are grilled over a fire and served on a plate with pita and other grilled vegetables.
Like in other countries in the Middle East, Kebabs are very popular and well-known. They are delicious and have a strong flavor from the spices used to season the meat.
Shawarma
Shawarma is the most famous street food in the world. It is made with layers of thin meat (chicken, beef, lamb) stacked on a vertical spit and roasted. The cook cuts small chunks of the meat as it gets grilled in the roaster. Generally, it is eaten as a sandwich with pita bread, vegetables, and a yogurt sauce. You eat shawarma with French fries.
If you haven’t tried it yet, you must put it on your bucket list. In Europe, shawarma is also known as Doner Kebab. Jordan has several restaurants serving shawarma, most of which are open until late or even 24 hours.
Zarb
Zarb is a traditional Bedouin dish and quite unique. The dish consists of different kinds of meat, like chicken, beef, lamb, carrots, onions, and sweet potatoes. They are cooked in a hole in the ground filled with hot coal. The meat is put on metal racks that don’t touch the coal, and the hole is covered so the heat can’t escape. The food is slowly roasted until it is cooked, making the meat tender and easily pulled apart.
This dish is traditionally prepared in Bedouin camps in the Wadi Rum desert. It is very delicious and an extraordinary experience. Besides, going to Wadi Rum is an out-of-this-world experience, and the zarb is a nice bonus.
Ouzzi
Ouzzi is a traditional Arabic dish in Syria and other Middle Eastern countries. It is made with aromatic rice, peas, carrots, and mixed nuts. It is a one-pot recipe, so everything is cooked together in a fragrant combination of spices, making everything so tasty. You will find this dish in several restaurants throughout Jordan.
Sajiyet
Sajiyeh or Sajieh is a traditional Jordanian and Palestinian dish made in a special cast-iron pan, similar to a wok. This dish consists of pieces of meat that can be beef, chicken, or simply vegetables cooked in a pan. Typically, it is cooked over a wood or charcoal grill, imparting the food with a smoky flavor.
We ate this dish in Madaba at a restaurant, where it was served in a pot with a small torch underneath, allowing it to continue cooking throughout the meal. It was good, and the experience was very cool.
Fukharate
Fukharate is also a type of dish made in a specific clay pot. The food is cooked in this pot in the oven for hours. There are several dishes made in these clay pots; Kofta Bi Tahini is one of them. This dish is made with kebab, topped with a layer of thin potatoes with a tahini sauce, and cooked in the oven. It is tender and so flavorful.
In Madaba, we ate a Fukharate that had chicken and a cream sauce, and it was covered with bread. It was to die for.
Jordan Desserts
Knafeh
Knafeh is the most famous dessert in Jordan. You will find it everywhere, and there is a good reason for it…it tastes like heaven. This dessert, or a group of desserts (there are different types of Knafehs), is a famous Levantine dessert eaten in Egypt, Israel, Palestine, and Jordan. They are loved by many.
The most common Knafeh consists of a layer of white cheese topped with thin noodles, doused in sweet syrup, and finished with ground pistachio. It is cooked on top of hot coal. And it must be eaten while it is still hot. It is sweet, cheesy, and has different textures. What else can you ask for in a dessert?
There are several types of Knafeh; some are made with noodles, others with semolina, and some have different fillings. There is a Palestinian version of Kanafeh Nabulsieh, there is knafeh khisneh, and knafeh Ghazawieh. But in the end, they are all delicious.
Halva
Halva is a worldwide famous Levantine sweet made with tahini, sugar, and nuts. It originated in Persia but spread throughout the Middle East. There are tons of flavors and types of Halva, with different colors and nuts.
Halva melts in your mouth and has a creamy, silky taste. Besides being delicious, they are so beautiful. We find halva shops mesmerizing.
Hareeseh
Hareeseh or Basboussa is an Arabic cake made with semolina, shredded coconut, cream, sugar, and yogurt. It is cooked until brown, soaked in syrup, and sprinkled with pistachio or almond. With those ingredients, how can things go wrong? It is a dense and humid sweet cake with a crunchy ending.
It is served on a big plate, cut into small slices. You can find this cake in shops dedicated to sweets, but it is usually cooked at home.
Ma’amoul
Ma’amoul is a group of butter cookies made with semolina and have different fillings, including dates, figs, pistachios, walnuts, and almonds. Made in beautiful wooden molds, they come in various shapes: balls, domed, crescent forms, or flattened cookies.
Traditionally, they are eaten during the festivals of Eid or other special holidays and sold in specialty stores that display them in the most mesmerizing ways. Going to a sweet store and contemplating all the cookies is always fascinating – wishing to take them all.
Barazek
Barazek are traditional Arab cookies from Syria. They are made with sesame seeds, pistachios, butter, sugar, flour, and milk. Usually, they are good with tea or coffee and are simply delicious and crispy with a nutty taste.
What to drink in Jordan? Typical drinks in Jordan
Arabic Coffee
One can not go to Jordan and not drink coffee, especially Arabic Coffee. Arabic Coffee is a brewed, not filtered, coffee made with Coffea arabica beans from Yemen. It is a bitter coffee, traditionally served without sugar. When buying a coffee, you always have the option with or without sugar. The coffee is served in small cups.
To make Arabic coffee, you need to roast the coffee beans alongside cardamom pods, grind them very finely, and then brew them in a unique pot called a Briki. If you want sugar, you need to add it to the water before the ground coffee beans. You can’t add sugar after the coffee is made.
Arabic coffee is dark and very aromatic; the cardamom gives the coffee a fragrant taste, making it so good. Be aware that you can’t stir the coffee or drink the last part in the cup, or you may end up with a mouthful of grounds.
Arabic Coffee is much more than just a cup of coffee; it is a cultural event, a moment of sharing and honoring your guests. With roots in Bedouin traditions, Arabic coffee is considered an Intangible Cultural Heritage of the Arab States by UNESCO.
Turkish Coffee
Turkish coffee is very similar to Arabic coffee; it is also made with finely ground coffee that isn’t filtered, and the way of preparing the coffee is the same. But Turkish coffee doesn’t have ground cardamom pods. Arabic coffee is much more aromatic.
You can buy coffee in street food stalls, gas stations, coffee houses, and sometimes even street vendors – it is easy to find coffee in Jordan. Usually, when buying coffee, they ask if you want Turkish or Arabic coffee with or without sugar.
Tea
In Jordan, Tea is drunk several times a day, with every meal, and frequently, people will offer you tea even if they don’t know you. Jordanian people are amicable.
Black tea is flavored with mint or sage and is very sweet. The Bedouin camps serve you an aromatic tea with a combination of herbs, including dry mint, sage, cinnamon, cardamom, and thyme. It is very fragrant but can be intense.
Jordan has so much to offer food-wise. If you love food, you will love Jordan. It has intense flavors, aromatic dishes with different textures, and desserts to die for. Don’t be afraid to experiment — and for tips on the best places to eat, stay, and explore, check our Jordan travel guide. You’ll feel right at home.
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