Jordanian Cuisine

Jordanian cuisine is a generous and flavourful expression of Levantine cooking, built on lamb, rice, yoghurt, olive oil, herbs and fresh bread, and shared in a culture renowned for its hospitality. Its national dish is mansaf, tender lamb cooked in a tangy fermented-yoghurt sauce and served over rice and flatbread, traditionally eaten by hand from a communal platter, alongside a spread of mezze, grilled meats, falafel, hummus and sweet pastries.

What's there

• Mansaf - the national dish of lamb in yoghurt sauce over rice.
• The mezze - the spread of hummus, falafel, salads and dips.
• The grilled meats - the kebabs and shawarma.
• The sweets - the knafeh and baklava pastries.

When to go

Year-round; mansaf is a dish for special occasions and gatherings, and an invitation to share one is a real mark of the country's famed hospitality. Street food like falafel and shawarma is everywhere and excellent.

Good to know

Mansaf, eaten traditionally by hand from a shared platter, has its own etiquette, using the right hand only, that a host will guide you through. It is lamb-heavy, though the mezze offer plenty for vegetarians. The hospitality can be overwhelming in its generosity, so pace yourself. Street food is cheap, delicious and generally safe from busy stalls.

Nearby

Amman and every town have their mezze houses and grills; knafeh is a Levantine sweet highlight.