Western Asia
Food of Jordan
The 6 most iconic national dishes of Jordan — real photos, key ingredients and tasty facts behind every plate.
Asia
Mansaf
Jordan’s national dish of lamb cooked in a tangy fermented jameed yogurt sauce and served over rice and shrak bread. It is rich, savory and slightly tart, and is strongly associated with hospitality and celebration.
Did you know?
Mansaf is widely regarded as the national dish of Jordan and is central to Bedouin tradition.
Maqluba
A fragrant layered rice dish with meat, fried vegetables and spices that is dramatically inverted onto a platter before serving. The result is hearty, aromatic and visually striking.
Did you know?
Its name means “upside-down,” referring to the way the pot is flipped over when served.
Musakhan
Roast chicken with lots of onions, olive oil and sumac served over taboon bread. It tastes deeply savory, citrusy and aromatic, with the sumac giving it its characteristic tang.
Did you know?
Musakhan is closely associated with the olive harvest season in the Levant.
Kanafeh
A famous hot Levantine dessert made with shredded pastry or semolina, filled with soft cheese and soaked in sugar syrup. It is crisp on top, gooey inside and often scented with rose or orange blossom water.
Did you know?
Kanafeh is especially celebrated in nearby Nablus, whose style strongly influenced versions popular in Jordan.
Falafel
Deep-fried patties of ground chickpeas or fava beans, usually served in pita with salad and tahini. They are crisp outside, fluffy inside and a staple of everyday Jordanian street food.
Did you know?
Falafel is eaten across the Middle East, but in Jordan it is one of the most common and beloved quick meals.
Qidreh
A traditional spiced rice and meat dish cooked in a pot, often with chickpeas and garlic, and especially associated with Hebron and communities across Jordan and Palestine. It is warmly spiced, hearty and less internationally known than mansaf or maqluba.
Did you know?
Qidreh takes its name from the cooking vessel, a pot in which the dish is traditionally baked or slow-cooked.