Jordanian cuisine shares many characteristics with Lebanese, Turkish and Palestinian cuisine, and, more recently is beginning to be ever more influenced by the ethnic diasporas that have made their homes in Jordan – from Armenians to Iraqis and Syrians. A little known fact is that Jordan is one of the world’s largest producers of olive oil, meaning that olive oil is by far the country’s most popular cooking oil. So expect dishes flavoured with garlic, onions and tomatoes, and spiced with local spices such as delicious Sumac and blends like za’atar (hyssop, sumac, sesame and salt).
Typical Jordanian dishes include Freekeh, which is a dish of fried poultry that is braised in a concoction of water, salt and cinnamon, Mujaddara – a casserole of lentils and rice that is garnished with onions, and Tabbouleh salad that is made by finely chopping fresh parsley, mint, tomatoes and onion and then mixing it with bulgur, olive oil and lemon juice.
