TASTE

OF

25 Amazing A Culinary
Jordian Recipes! Journey
through the
Middle East!

Discover the Secrets

of
Jordanian Cooking
5,95$ Illustrated by Induwara Jayanga
 Taste of Jordan
Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Copyright© Magic Media ApS

AI-Art food recipes: Samo Gunarathne

AI-Art illustrated by: Induwara Jayanga
 Introduction
Welcome to “Taste of Jordan,” where we invite you to
embark on a delightful journey through the flavours
and traditions of Jordanian cuisine. Nestled in the
heart of the Middle East, Jordan boasts a rich culinary
heritage that spans centuries, blending influences from
the Levant, Mediterranean, and Bedouin cultures. This
cookbook is a celebration of the vibrant and diverse
dishes that make Jordan’s gastronomy so captivating.
In “Taste of Jordan,” we aim to transport you to the
bustling streets of Amman, the vibrant spice markets,
and the warmth of family gatherings. Each recipe we
present is carefully curated to showcase the
authentic flavours and unique ingredients that
define Jordanian cooking. Prepare to tantalize your
taste buds with the aromatic spices of za’atar and sumac,
savour the succulent flavours of Mansaf, the national
dish of Jordan, and indulge in the delightful simplicity
of mezze.
Whether you are an experienced cook or just starting
your culinary journey, this cookbook offers a range of
recipes suited to all skill levels, ensuring that you can
experience the magic of Jordan’s cuisine from the
comfort of your own kitchen.

All recipes are for 4 persons!

 Table Of Contents
1.Lamb Dish 8
2.Chicken Shawarma 10
3.Stuffed Grape Leaves 12
4.Spiced Minced Meat Kebabs 14
5.Okra Stew 16
6.Spicy Fish with Tahini Sauce 18
7.Shish Barak 20
8.Leafy Green Soup 22
9.Eggplant Fatteh 24
10.Chicken Liver Curry 26
11.Cassava Fritters 28
12.Meatballs in Tahini Sauce 30
13.Mujaddarah 32
14.Manakish 34
15.Roasted Beet Salad 36
16.Eggs Poached in Tomato-Based Sauce 38
17.Shrimp Masala 40
18.Fish Kebabs 42
19.Jackfruit Curry 44
20.Maqluba 46
21.Roasted Chicken with Sumac and Onions 48
22.Green Bean Stew 50
23.Spicy Potatoes 52
24.Stuffed Zucchini 54
25.Lentil Soup 56
 Lamb Mansaf

Lamb Mansaf is a traditional Jordanian dish that holds immense cultural

significance in the country. It is considered the national dish of Jordan and is
widely celebrated during special occasions, festivals, and family gatherings.
Mansaf is known for its rich flavours, unique preparation method, and the
communal experience it offers. Mansaf holds a special place in Jordanian traditions
and is deeply rooted in Bedouin heritage. It symbolizes generosity, unity, and the
importance of familial ties. In fact, serving Mansaf to guests is considered a gesture
of utmost hospitality and respect in Jordanian culture. Although Mansaf is primarily
associated with Jordan, it is also enjoyed in other countries in the region, including
Palestine, Iraq, and parts of Saudi Arabia. However, each region may have slight
variations in the way the dish is prepared and served. Overall, Lamb Mansaf is a
cultural icon of Jordan, representing the country’s rich culinary heritage and its
values of community, generosity, and warmth.
8
Ingredients:
x 2 pounds (900g) lamb shoulder or leg, cut into chunks
x 1 large onion, finely chopped
x 4 cups plain yogurt
x 2 tablespoons ghee or clarified butter
x 2 cups long-grain rice
x 1/4 cup pine nuts
x 1/4 cup slivered almonds
x 1/4 teaspoon ground cardamom
x 1/4 teaspoon ground cinnamon
x Salt, to taste
x Fresh parsley or cilantro, chopped (for garnish)
For the Mansaf sauce:
x 2 cups plain yogurt
x 2 tablespoons ghee or clarified butter
x 2 tablespoons all-purpose flour
x 2 cups lamb or chicken broth
x Salt, to taste
Instructions:
1. In a large pot, melt the ghee or clarified butter over medium heat. Add the
chopped onion and sauté until translucent.
2. Add the lamb pieces to the pot and brown them on all sides. This will add
flavor to the meat. Once browned, pour enough water into the pot to cover the
meat. Bring it to a boil, then reduce the heat, cover the pot, and simmer for
about 1.5 to 2 hours or until the lamb is tender. Skim off any impurities that
rise to the surface while cooking.
3. While the lamb is cooking, prepare the rice. Rinse the rice under cold water
until the water runs clear. Then, in a separate pot, bring 4 cups of water to a
boil. Add the rinsed rice, a pinch of salt, and a tablespoon of ghee or clarified
butter. Reduce the heat to low, cover the pot, and let the rice cook for about
15-20 minutes or until tender. Once cooked, fluff the rice with a fork.
4. In a small skillet, heat a tablespoon of ghee or clarified butter over medium
heat. Add the pine nuts and slivered almonds, and sauté until they turn golden
brown. Remove them from the skillet and set them aside.
5. In a separate bowl, whisk the plain yogurt until smooth. Gradually add the
yogurt to the cooked lamb, stirring continuously. This will create the Mansaf
sauce. Season the sauce with ground cardamom, ground cinnamon, and salt to
taste. Let the sauce simmer for about 10 minutes on low heat to thicken
slightly.
6. Prepare the Mansaf sauce by melting the ghee or clarified butter in a saucepan
over medium heat. Add the flour and stir continuously until the mixture turns
golden brown and starts to emit a nutty aroma. Gradually whisk in the lamb
or chicken broth, ensuring there are no lumps. Continue cooking and stirring
until the sauce thickens. Season with salt to taste.
9
 Chicken Shawarma

Chicken Shawarma is a popular and delicious street food in Jordan and a staple in
Middle Eastern cuisine. It is a flavourful and aromatic dish made from marinated
and thinly sliced chicken that is traditionally cooked on a vertical rotisserie, known
as a shawarma spit. The chicken is marinated in a blend of spices, including garlic,
cumin, paprika, turmeric, and other regional seasonings, which infuse the meat with
a rich and savoury taste. Chicken Shawarma is loved for its bold and
satisfying taste. It offers a harmonious blend of spices and textures, with the tender
and succulent chicken complemented by the crunchiness of the vegetables and the
creaminess of the sauces. It is often enjoyed as a quick and satisfying meal on the
go or as a popular choice for takeaway or delivery. This delectable dish has gained
widespread popularity not only in Jordan but also around the world. Its delicious
flavours and convenient format have made it a favourite street food in many
countries.
10
Ingredients:
x 4 boneless, skinless chicken breasts
x 4 pita bread rounds
x 1 cup plain yogurt
x 4 cloves garlic, minced
x 2 tablespoons olive oil
x 1 tablespoon ground cumin
x 1 tablespoon ground coriander
x 1 tablespoon ground paprika
x 1 tablespoon ground turmeric
x 1 tablespoon ground cinnamon
x Juice of 1 lemon
x Salt and pepper, to taste
x Toppings and sauces of your choice (e.g., tahini sauce, garlic sauce, pickles,
lettuce, tomatoes, onions)

Instructions:
1. In a bowl, combine the yogurt, minced garlic, olive oil, ground cumin, ground
coriander, ground paprika, ground turmeric, ground cinnamon, lemon juice,
salt, and pepper. Mix well to create the marinade.
2. Place the chicken breasts in a shallow dish or Ziplock bag and pour the
marinade over them. Ensure the chicken is evenly coated with the marinade.
Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably
overnight, to allow the flavours to develop.
3. Preheat your grill or grill pan over medium-high heat. If using an indoor grill
pan, lightly grease it with olive oil to prevent sticking.
4. Remove the marinated chicken from the refrigerator and let it come to room
temperature for about 15 minutes.
5. Grill the chicken breasts for approximately 6-8 minutes per side or until they
are cooked through and have a slightly charred appearance. Cooking times
may vary depending on the thickness of the chicken breasts. Ensure the
internal temperature of the chicken reaches 165°F (74°C).
6. Once cooked, transfer the chicken to a cutting board and let it rest for a few
minutes. Then, slice the chicken into thin strips.
7. Warm the pita bread rounds either on the grill for a few seconds on each side
or in a microwave for a few seconds until soft and pliable.
8. Assemble the shawarma by placing a few slices of grilled chicken on each
warmed pita bread. Add your preferred toppings and sauces, such as tahini
sauce, garlic sauce, pickles, lettuce, tomatoes, and onions.
9. Fold the pita bread over the filling to create a wrap or roll it tightly like a
burrito.
11
 Stuffed Grape Leaves

Stuffed Grape Leaves, known locally as “Warak Enab,” is a cherished and traditional
dish in Jordanian cuisine. It is a culinary delight made by carefully wrapping a
flavourful mixture of rice, herbs, and spices in tender grape leaves. The dish
showcases the culinary creativity and rich cultural heritage of the region. Stuffed
Grape Leaves are not only appreciated for their delicious taste but also for the
cultural significance they hold. They are a common feature in Jordanian feasts,
festive occasions, and family gatherings. The dish showcases the importance of com-
munal dining, as it is often enjoyed as part of a shared meal with loved ones, with
everyone savouring the small, bite-sized delicacies. Stuffed grape leaves are a part of
the wider culinary traditions of the Levant region, including Jordan, Lebanon,
Syria, and Palestine. However, each country may have its own variation in terms
of seasonings and cooking techniques. In Jordan, the dish is highly regarded and
beloved for its delicate flavours and the comforting feeling it evokes.
12
Ingredients:
x 1 jar of grape leaves in brine (approximately 40-50 leaves)
x 1 cup medium-grain rice
x 1/2 pound (225g) ground beef or lamb
x 1 small onion, finely chopped
x 2 tablespoons olive oil
x 2 tablespoons pine nuts
x 2 tablespoons chopped fresh parsley
x 1 tablespoon chopped fresh mint (optional)
x Juice of 1 lemon
x Salt and pepper, to taste
x Water, for cooking
x Greek yogurt, for serving (optional)

Instructions:
1. Prepare the grape leaves by removing them from the jar and rinsing them
under cold water to remove excess saltiness. Drain and set aside.
2. In a bowl, combine the rice, ground beef or lamb, chopped onion, olive oil,
pine nuts, parsley, mint (if using), lemon juice, salt, and pepper. Mix well to
combine all the ingredients.
3. Take a grape leaf and place it on a clean work surface, shiny side down and
veiny side up. Trim off the stem if necessary.
4. Place about 1 tablespoon of the rice and meat mixture near the stem end of the
grape leaf. Fold the sides of the leaf over the filling and roll it tightly into a
cigar shape. Repeat this process with the remaining grape leaves and filling.
5. Line the bottom of a large pot with a few unused grape leaves to prevent
sticking. Arrange the stuffed grape leaves, seam side down, in the pot in a
single layer. If needed, stack a second layer on top.
6. Pour enough water into the pot to barely cover the stuffed grape leaves. Place a
heatproof plate or a layer of unused grape leaves on top of the stuffed grape
leaves to keep them in place during cooking.
7. Cover the pot and bring it to a boil over medium heat. Reduce the heat to low
and simmer for about 45 minutes to 1 hour, or until the rice and meat filling is
cooked and tender. Check the pot occasionally to ensure there is enough water
to prevent sticking. Add more water if needed.
8. Once cooked, remove the pot from the heat and let the stuffed grape leaves
cool slightly.

13
 Spiced Minced Meat Kebabs

Spiced Minced Meat Kebabs, known as “Kofta Kebabs” or “Kofta Mishwiyya,” are a
popular and flavourful dish in Jordanian cuisine. They are made from a mixture of
finely minced meat, typically lamb or beef, blended with a variety of aromatic herbs
and spices. These succulent kebabs are grilled to perfection, resulting in a deliciously
smoky and tender meat dish. This mouth-watering dish is beloved by locals and
visitors alike, as it encapsulates the rich flavours and traditions of Jordanian cuisine.
The combination of fragrant herbs, spices, and the smoky grilled meat creates a
delightful and memorable dining experience. Jordan Spiced Minced Meat Kebabs
are often enjoyed during festive gatherings, family barbecues, and as street food,
showcasing their versatility and widespread appeal. The skilful use of spices and
the art of grilling are deeply ingrained in Jordanian culinary culture. Jordan Spiced
Minced Meat Kebabs exemplify this culinary heritage, presenting a dish that is both
aromatic and satisfying.
14
Ingredients:
x 1 pound (450g) ground beef or lamb
x 1 small onion, finely chopped
x 2 cloves garlic, minced
x 2 tablespoons chopped fresh parsley
x 1 tablespoon chopped fresh mint
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon ground cinnamon
x 1/2 teaspoon ground allspice
x 1/4 teaspoon ground nutmeg
x 1/4 teaspoon cayenne pepper (optional, for heat)
x Salt and pepper, to taste
x Olive oil, for grilling

Instructions:
1. In a large mixing bowl, combine the ground beef or lamb, chopped onion,
minced garlic, chopped parsley, chopped mint, ground cumin, ground
coriander, ground cinnamon, ground allspice, ground nutmeg, cayenne
pepper (if using), salt, and pepper. Mix well to ensure all the ingredients are
evenly distributed.
2. Cover the bowl with plastic wrap and refrigerate the mixture for at least 30
minutes. This will allow the flavours to meld together and make the mixture
easier to shape.
3. Preheat your grill or grill pan over medium-high heat. If using an indoor grill
pan, lightly grease it with olive oil to prevent sticking.
4. Remove the meat mixture from the refrigerator. Wet your hands with water to
prevent sticking and divide the mixture into four equal portions.
5. Take one portion of the meat mixture and shape it into a long, thin
sausage-like kebab around a skewer. Repeat this process with the remaining
portions.
6. Brush the kebabs with a little olive oil to prevent sticking to the grill.
7. Place the kebabs on the preheated grill or grill pan. Cook them for about 4-5
minutes per side or until they are cooked through and have a slightly charred
appearance. Ensure the internal temperature of the kebabs reaches 160°F
(71°C) for ground beef or 165°F (74°C) for ground lamb.
8. Once cooked, remove the kebabs from the grill and let them rest for a few
minutes.

15
 Okra Stew

Okra Stew, known as “Mloukhieh” or “Bamia,” is a beloved and flavourful dish in

Jordanian cuisine. It is a hearty stew made with tender okra pods cooked in a rich
and savoury tomato-based sauce. This dish showcases the culinary traditions and
the use of fresh ingredients that are characteristic of Jordanian cuisine. Okra Stew is
often served as a main course, accompanied by rice or Arabic bread. The stew has
a thick and hearty consistency, with the okra releasing a natural thickening agent
during the cooking process. The combination of the flavourful sauce and the
tender okra pods creates a delightful and satisfying eating experience. This stew is a
popular comfort food in Jordan, enjoyed during colder months or as a filling meal
that brings warmth and nourishment. It is also a dish that is commonly prepared for
family gatherings, festive occasions, and celebrations. Okra Stew is a testament to the
skilful use of fresh ingredients and the diverse flavours of Jordanian cuisine.
16
Ingredients:
x 1 pound (450g) okra, fresh or frozen
x 1 pound (450g) beef stew meat, cubed (optional, for meat version)
x 1 onion, finely chopped
x 4 cloves garlic, minced
x 2 tomatoes, diced
x 2 tablespoons tomato paste
x 2 tablespoons olive oil
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon ground turmeric
x 1/4 teaspoon ground cinnamon
x Salt and pepper, to taste
x Water or beef/vegetable broth
x Fresh lemon wedges, for serving
x Cooked rice or Arabic bread, for serving

Instructions:
1. If using fresh okra, wash them well, remove the tops, and cut them into 1-inch
pieces. If using frozen okra, thaw them according to the package instructions.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion
and minced garlic, and sauté until they turn translucent and fragrant.
3. If making the meat version, add the beef stew meat to the pot and brown it on
all sides. This step adds flavour to the stew. If you prefer a vegetarian version,
skip this step.
4. Add the diced tomatoes and tomato paste to the pot, and stir well to combine.
Cook for a couple of minutes until the tomatoes begin to soften.
5. Add the okra to the pot, along with the ground cumin, ground coriander,
ground turmeric, ground cinnamon, salt, and pepper. Stir to coat the okra
with the spices.
6. Pour enough water or broth into the pot to cover the ingredients. Bring the
mixture to a boil, then reduce the heat to low and cover the pot.
7. Let the stew simmer for about 30-40 minutes, or until the okra is tender and
the flavours have melded together. If using meat, ensure it is cooked until
tender.
8. Taste the stew and adjust the seasoning if needed by adding more salt, pepper,
or spices.

17
 Spicy Fish with Tahini Sauce

Spicy Fish with Tahini Sauce is a delectable and vibrant dish that combines the
flavours of tender fish fillets with a rich and creamy tahini sauce infused with spicy
and tangy elements. This popular dish showcases the diverse culinary influences
and regional ingredients found in Jordanian cuisine. Spicy Fish with Tahini Sauce
is often enjoyed as a main course, accompanied by a side of fragrant rice, grilled
vegetables, or a fresh salad. It is a dish that showcases the balance of flavours and
textures that are characteristic of Jordanian cuisine. This delightful fish dish is not
only popular among locals but also appeals to international visitors seeking a taste of
Jordanian flavours. It reflects the country’s culinary heritage and the fusion of spices
and ingredients from the region. Spicy Fish with Tahini Sauce offers a delightful
dining experience that combines the richness of tahini with the delicate flavours of
fish, making it a standout dish in Jordanian cuisine.
18
Ingredients:
x 4 fish fillets (such as tilapia, cod, or red snapper)
x 1/4 cup all-purpose flour
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon ground paprika
x 1/4 teaspoon cayenne pepper (adjust to your preferred level of spiciness)
x Salt and pepper, to taste
x Olive oil, for frying
x Fresh lemon wedges, for serving
For the Tahini Sauce:
x 1/2 cup tahini paste
x Juice of 1 lemon
x 2 cloves garlic, minced
x 1/4 teaspoon ground cumin
x Salt, to taste
x Water, as needed for thinning the sauce

Instructions:
1. In a shallow dish, combine the all-purpose flour, ground cumin, ground
coriander, ground paprika, cayenne pepper, salt, and pepper. Mix well to create
the spice mixture.
2. Rinse the fish fillets under cold water and pat them dry with paper towels.
3. Dredge each fish fillet in the spice mixture, coating it evenly on both sides.
Shake off any excess flour.
4. In a large skillet, heat enough olive oil over medium heat to cover the bottom
of the pan.
5. Carefully place the coated fish fillets into the hot oil. Cook them for about 3-4
minutes on each side, or until they are golden brown and cooked through. The
cooking time will vary depending on the thickness of the fish fillets. Avoid
overcrowding the skillet; cook the fish in batches if necessary.
6. Once cooked, transfer the fish fillets to a plate lined with paper towels to
absorb any excess oil.
7. While the fish is cooking, prepare the Tahini Sauce. In a bowl, combine the
tahini paste, lemon juice, minced garlic, ground cumin, and salt. Mix well to
combine. The sauce will thicken at first, so gradually add water, a tablespoon
at a time, and stir until the desired consistency is reached. The sauce should be
smooth and creamy.
8. Taste the Tahini Sauce and adjust the seasoning if needed by adding more
lemon juice or salt.
19
 Shish Barak

Shish Barak is a traditional Jordanian dish that consists of small, tender dumplings
filled with spiced ground meat, typically lamb or beef, served in a flavourful yogurt
sauce. This dish showcases the rich culinary heritage and the skilful use of
ingredients and spices in Jordanian cuisine. Shish Barak is often served as a main
course, accompanied by rice or Arabic bread. The dish is garnished with fresh herbs,
such as parsley or mint, which add a refreshing touch to the rich and comforting
flavours. It is common to find variations of this dish across the Levant region, with
slight differences in ingredients and preparation methods. This dish holds a special
place in Jordanian cuisine and is frequently enjoyed during family gatherings, festive
occasions, and holidays. It represents the hospitality and generosity of the Jordanian
culture, as it is often shared among loved ones, symbolizing unity and togetherness.
20
Ingredients:
x 1 pound (450g) ground beef or lamb
x 1 cup plain yogurt
x 2 cloves garlic, minced
x 2 tablespoons olive oil
x 1 teaspoon ground cinnamon
x 1/2 teaspoon ground allspice
x Salt and pepper, to taste
x 1 package of refrigerated or frozen small dumpling wrappers (such as wonton
wrappers)
x Chopped fresh parsley, for garnish (optional)

Instructions:
1. In a bowl, combine the ground beef or lamb, minced garlic, ground cinnamon,
ground allspice, salt, and pepper. Mix well to ensure the spices are evenly
distributed.
2. Take a small amount of the meat mixture, about a teaspoon, and place it in the
centre of a dumpling wrapper. Fold the wrapper over the meat to create a
half-moon shape. Press the edges to seal the dumpling. Repeat this process
with the remaining meat mixture and dumpling wrappers.
3. In a large pot, bring water to a boil. Add salt to the boiling water.
4. Gently drop the dumplings into the boiling water and cook them for about 5-7
minutes, or until they float to the surface. Cook them in batches if necessary to
avoid overcrowding the pot. Remove the cooked dumplings from the
water using a slotted spoon and set them aside.
5. In a separate bowl, whisk together the plain yogurt, minced garlic, olive oil,
and a pinch of salt.
6. Place the cooked dumplings in a serving dish and pour the yogurt sauce over
them. Toss gently to coat the dumplings with the sauce.
7. Garnish the Shish Barak with chopped fresh parsley, if desired.

21
 Leafy Green Soup

Leafy Green Soup, known as “Shorbat Mulukhiyah,” is a popular and nutritious dish
in Jordanian cuisine. It is a hearty soup made from the leaves of the
mulukhiyah plant, which is a type of leafy green vegetable. This soup showcases the
use of locally available ingredients and the emphasis on wholesome and nourishing
meals in Jordanian culture. Leafy Green Soup is commonly served as a starter or a
main course, accompanied by rice or Arabic bread. It is often enjoyed during colder
months or as a nourishing meal that provides warmth and sustenance. The soup is
known for its wholesome and nutritious qualities, as mulukhiyah leaves are rich in
vitamins, minerals, and dietary fibre. This traditional soup holds a special place in
Jordanian cuisine, representing the use of local and seasonal ingredients to create
flavourful and satisfying meals. It reflects the country’s agricultural heritage and the
importance of incorporating leafy greens into the diet.
22
Ingredients:
x 1 bunch of leafy greens (such as Swiss chard, spinach, or kale), washed and
roughly chopped
x 1 onion, finely chopped
x 2 cloves garlic, minced
x 2 tablespoons olive oil
x 4 cups vegetable or chicken broth
x Juice of 1 lemon
x Salt and pepper, to taste
Optional: Croutons or toasted bread, for serving

Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion
and minced garlic, and sauté until they turn translucent and fragrant.
2. Add the chopped leafy greens to the pot and sauté for a few minutes until they
wilt down.
3. Pour the vegetable or chicken broth into the pot, covering the greens. Bring
the mixture to a boil.
4. Reduce the heat to low and let the soup simmer for about 10-15 minutes, or
until the greens are tender.
5. Using an immersion blender or a regular blender, puree the soup until
smooth Be careful when blending hot liquids.
6. Return the blended soup to the pot and stir in the lemon juice. Season with
salt and pepper to taste.
7. Bring the soup back to a simmer and cook for an additional 5 minutes to allow
the flavours to meld together.

23
 Eggplant Fatteh

Eggplant Fatteh is a flavourful and satisfying dish that combines layers of

roasted eggplant, crispy pita bread, creamy yogurt sauce, and a variety of toppings
and spices. This traditional Jordanian dish showcases the harmonious blend of
textures and flavours that are characteristic of Jordanian cuisine. Eggplant Fatteh is
often garnished with a variety of toppings, which can include toasted pine nuts, fried
or caramelized onions, fresh herbs like parsley or mint, and a sprinkle of sumac for
a touch of tartness. These toppings provide additional texture, flavour, and visual
appeal to the dish. This dish is commonly enjoyed as a main course or a shared
appetizer, served warm or at room temperature. It is often accompanied by a side
of pickles, olives, or a fresh salad, offering a balanced and satisfying meal. Eggplant
Fatteh is a beloved and versatile dish that reflects the culinary traditions and local
ingredients of Jordanian cuisine.
24
Ingredients:
x 2 medium-sized eggplants
x 4 pita bread rounds, toasted or fried until crispy
x 2 cups plain yogurt
x 2 cloves garlic, minced
x 1 cup cooked chickpeas (canned or boiled)
x 1/4 cup chopped fresh parsley
x 1/4 cup chopped fresh mint
x 2 tablespoons olive oil
x 1 teaspoon ground cumin
x Salt and pepper, to taste
Optional toppings: Pine nuts, sumac, or paprika for garnish

Instructions:
1. Preheat your oven to 400°F (200°C).
2. Slice the eggplants into 1/2-inch thick rounds. Place the slices on a baking
sheet and brush them with olive oil. Season with salt and pepper.
3. Roast the eggplant slices in the preheated oven for about 20-25 minutes, or
until they are tender and golden brown. Remove from the oven and set aside.
4. In a bowl, mix the plain yogurt with minced garlic, chopped parsley, chopped
mint, ground cumin, salt, and pepper. Stir well to combine.
5. Break the toasted or fried pita bread into small pieces and spread them out on
a serving platter or individual plates.
6. Place the roasted eggplant slices on top of the pita bread pieces.
7. Pour the yogurt mixture over the eggplant and pita bread, ensuring it covers
the ingredients evenly.
8. Scatter the cooked chickpeas on top of the yogurt layer.
9. Drizzle some olive oil over the dish, and sprinkle with optional toppings such
as pine nuts, sumac, or paprika for added flavour and presentation.

25
 Chicken Liver Curry

Chicken Liver Curry is a flavourful and aromatic dish that combines tender chicken
livers with a rich and spiced curry sauce. This dish is a popular choice in Jordanian
cuisine, showcasing the use of bold flavours and spices. Chicken Liver Curry can
be customized to suit individual preferences and spice levels. It can be made mild
or spicy by adjusting the amount of chili powder or adding fresh chili peppers. The
dish can be served with rice, bread, or a side of vegetables, creating a balanced and
satisfying meal. This curry dish is cherished in Jordanian cuisine, often enjoyed as
a comforting and flavourful main course. It reflects the country’s culinary heritage
and the skilful use of spices to create vibrant and aromatic dishes. Chicken
Liver Curry offers a delightful culinary experience, combining the tender and rich
flavours of chicken livers with a fragrant and spiced curry sauce.
26
Ingredients:
x 1 pound (450g) chicken livers, cleaned and trimmed
x 1 onion, finely chopped
x 2 cloves garlic, minced
x 1 tablespoon vegetable oil
x 1 tablespoon curry powder
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon ground turmeric
x 1/4 teaspoon cayenne pepper (adjust to your preferred level of spiciness)
x 1 cup coconut milk
x Salt and pepper, to taste
x Fresh cilantro leaves, for garnish (optional)
x Cooked rice or Arabic bread, for serving

Instructions:
1. Heat the vegetable oil in a large skillet or pan over medium heat.
2. Add the chopped onion and minced garlic to the pan. Sauté until the onion
turns translucent and the garlic becomes fragrant.
3. Add the chicken livers to the pan and cook them for about 3-4 minutes on
each side until they are browned. Ensure the livers are cooked through but still
tender. Avoid overcooking, as they can become tough.
4. Sprinkle the curry powder, ground cumin, ground coriander, ground
turmeric, cayenne pepper, salt, and pepper over the chicken livers. Stir well to
coat the livers with the spices.
5. Pour the coconut milk into the pan, stirring gently to combine it with the
spices and create a sauce. Simmer the mixture for a few minutes to allow the
flavours to meld together.
6. Taste the curry and adjust the seasoning if needed by adding more salt, pepper,
or spices according to your preference.
7. Remove the pan from heat. Garnish the Chicken Liver Curry with fresh
cilantro leaves, if desired.

27
 Cassava Fritters

Cassava Fritters, also known as “Maftoul,” are a popular and flavourful dish that
showcases the versatility of cassava in Jordanian cuisine. These fritters are made
from grated cassava mixed with a variety of spices and herbs, then deep-fried to
perfection, resulting in crispy and delicious snacks or appetizers. Cassava, a starchy
root vegetable, is widely used in Jordanian cooking, and cassava fritters are a
beloved street food and homemade delicacy. Cassava Fritters are cherished for their
crispy texture, flavourful interior, and the aromatic blend of spices that infuse each
bite. They are a popular choice for gatherings, street food stalls, and family meals,
offering a delightful combination of taste and texture. This dish represents the rich
culinary traditions of Jordan, showcasing the creative use of cassava and the art of
deep-frying. It exemplifies the country’s love for flavourful and indulgent snacks.
Cassava Fritters provide a delightful culinary experience, combining the crispy and
savoury nature of the fritters with the aromatic spices and herbs.
28
Ingredients:
x 2 large cassava roots (about 2 pounds or 900g)
x 1 small onion, finely chopped
x 2 cloves garlic, minced
x 1/4 cup chopped fresh parsley
x 1/4 cup chopped fresh cilantro
x 2 tablespoons all-purpose flour
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x Salt and pepper, to taste
x Vegetable oil, for frying

Instructions:
1. Peel the cassava roots and cut them into chunks. Place the cassava chunks in
a pot of water and bring to a boil. Cook for about 15-20 minutes or until the
cassava is tender when pierced with a fork.
2. Drain the cooked cassava and let it cool slightly. Mash the cassava in a large
bowl using a fork or potato masher until smooth.
3. Add the chopped onion, minced garlic, chopped parsley, chopped
cilantro, all-purpose flour, ground cumin, ground coriander, salt, and pepper
to the mashed cassava. Mix well until all the ingredients are combined.
4. Heat vegetable oil in a large skillet or frying pan over medium heat.
5. Take a portion of the cassava mixture and shape it into a small patty or fritter.
Repeat with the remaining mixture.
6. Carefully place the cassava fritters in the hot oil, working in batches to avoid
overcrowding the pan. Fry the fritters for about 2-3 minutes on each side or
until they are golden brown and crispy.
7. Once cooked, remove the fritters from the oil and drain them on a paper
towel-lined plate to remove any excess oil.
8. Repeat the frying process with the remaining fritters.

29
 Meatballs in Tahini Sauce

Meatballs in Tahini Sauce is a delectable and savoury dish that combines tender
meatballs with a creamy and flavourful tahini-based sauce. This dish is a favourite
in Jordanian cuisine, showcasing the use of rich ingredients and the mastery of
combining flavours. Meatballs in Tahini Sauce is often served as a main course,
accompanied by rice or Arabic bread. The dish can be garnished with toasted pine
nuts, fresh herbs such as parsley or mint, and a sprinkle of sumac for a burst of
tanginess. These garnishes add texture, freshness, and an additional layer of
flavour to the dish. This dish holds a special place in Jordanian cuisine, representing
the country’s culinary heritage and the love for hearty and comforting meals. It
showcases the skilful use of tahini and the delicate balance of flavours that define
Jordanian cooking. Meatballs in Tahini Sauce offers a delightful dining experience,
combining the succulence of the meatballs with the creamy richness of the tahini
sauce.
30
Ingredients:
For the Meatballs:
x 1 pound (450g) ground beef or lamb
x 1/2 cup breadcrumbs
x 1 small onion, finely chopped
x 2 cloves garlic, minced
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon ground cinnamon
x Salt and pepper, to taste
x 1 tablespoon vegetable oil, for frying
For the Tahini Sauce:
x 1/2 cup tahini paste
x Juice of 1 lemon
x 2 cloves garlic, minced
x 1/4 teaspoon ground cumin
x Salt, to taste
x Water, as needed for thinning the sauce

Instructions:
1. In a bowl, combine the ground beef or lamb, breadcrumbs, chopped onion,
minced garlic, ground cumin, ground coriander, ground cinnamon, salt, and
pepper. Mix well until all the ingredients are evenly incorporated.
2. Shape the meat mixture into small meatballs, about 1-2 inches in diameter.
3. In a large skillet, heat the vegetable oil over medium heat. Add the meatballs
to the skillet and cook them on all sides until they are browned and cooked
through. This usually takes about 8-10 minutes. Ensure the meatballs are
cooked to an internal temperature of at least 160°F (71°C).
4. While the meatballs are cooking, prepare the Tahini Sauce. In a bowl, combine
the tahini paste, lemon juice, minced garlic, ground cumin, and salt. Mix well
to combine. The sauce will thicken at first, so gradually add water, a tablespoon
at a time, and stir until the desired consistency is reached. The sauce should be
smooth and creamy.
5. Taste the Tahini Sauce and adjust the seasoning if needed by adding more
lemon juice or salt.
6. Once the meatballs are cooked, pour the Tahini Sauce over them in the skillet.
Gently stir to coat the meatballs in the sauce.
7. Reduce the heat to low and let the meatballs simmer in the Tahini Sauce for a
few minutes to allow the flavours to meld together.
31
 Mujaddarah

Mujaddarah, also known as “Mujaddara” or “Lentils and Rice,” is a traditional and

comforting dish that holds a special place in Jordanian cuisine. This hearty and
flavourful dish combines cooked lentils and rice with caramelized onions, creating a
satisfying and nutritious meal. Mujaddarah is a beloved staple in Jordanian
households and is often prepared for everyday family meals as well as during festive
occasions. The dish is simple yet packed with flavour and is known for its
humble origins. Mujaddarah is often seasoned with a blend of spices such as cumin,
cinnamon, and sometimes a touch of allspice, further enhancing its taste. It can be
enjoyed as a main course accompanied by a side of yogurt or a fresh salad, or as a
side dish alongside grilled meats or vegetables. This dish represents the essence of
Jordanian cuisine, reflecting the country’s rich culinary heritage and the importance
of simple yet flavorful meals.
32
Ingredients:
x 1 cup brown or green lentils
x 1 cup basmati rice
x 2 large onions, thinly sliced
x 4 tablespoons olive oil
x 1 teaspoon ground cumin
x Salt, to taste
x Fresh parsley or cilantro, chopped (for garnish, optional)

Instructions:
1. Rinse the lentils under cold water and remove any debris. Drain and set aside.
2. In a large pot, combine the lentils with 2 cups of water. Bring to a boil, then
reduce the heat to low and simmer for about 20 minutes or until the lentils are
cooked but still hold their shape. Drain any excess water and set aside.
3. In a separate pot, rinse the rice under cold water until the water runs clear.
Drain well.
4. In the same pot used for cooking the lentils, heat 2 tablespoons of olive oil
over medium heat. Add the rinsed rice and stir to coat it with the oil.
5. Add 2 cups of water to the pot with the rice. Bring to a boil, then reduce the
heat to low and cover the pot. Simmer for about 15-20 minutes or until the
rice is cooked and the water is absorbed. Remove from heat and let it rest for 5
minutes.
6. In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the thinly sliced onions and cook until they turn golden brown and
crispy, stirring occasionally. This can take about 10-15 minutes. Remove the
onions from the skillet and drain them on a paper towel to remove excess oil.
7. In a large serving dish, combine the cooked lentils and rice. Add the ground
cumin and salt. Mix well to combine.
8. Top the mujaddarah with the crispy fried onions.
9. Garnish with fresh parsley or cilantro, if desired.

33
 Manakish

Manakish, also known as “Manakeesh” or “Manaeesh,” is a popular and delicious

traditional Jordanian dish that showcases the country’s love for flatbreads topped
with flavourful ingredients. It is a versatile and customizable dish that can be
enjoyed for breakfast, lunch, or as a snack throughout the day. Manakish is
often enjoyed hot and fresh from the oven, either folded in half or rolled up,
making it convenient for on-the-go meals. It is commonly served with a side of
labneh (strained yogurt) or a fresh salad, adding a creamy and refreshing element to
the dish. This dish represents the culinary traditions of Jordan, where Manakish are
a staple food and za’atar is a cherished spice blend. Manakish is not only a delicious
and satisfying meal but also a cultural symbol, bringing people together to share
flavours and traditions. Manakish offers a delightful culinary experience, combining
the crispiness of the bread, the fragrant flavours of the za’atar, and the richness of the
toppings.
34
Ingredients:
For the dough:
x 3 cups all-purpose flour
x 1 teaspoon instant yeast
x 1 teaspoon sugar
x 1 teaspoon salt
x 1 cup warm water
x 2 tablespoons olive oil
For the topping:
x 2 tablespoons olive oil
x 2 tablespoons za’atar spice blend
Optional toppings: sliced tomatoes, cucumbers, olives, or cheese

Instructions:
1. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix
well.
2. Gradually add the warm water and olive oil to the dry ingredients. Mix until
the dough comes together.
3. Transfer the dough onto a floured surface and knead for about 5-7 minutes
until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise
in a warm place for about 1-2 hours or until it doubles in size.
5. Preheat your oven to 475°F (245°C).
6. Punch down the dough and divide it into four equal portions.
7. Take one portion of the dough and roll it out into a round or oval shape, about
1/4 inch (0.6 cm) thick.
8. Transfer the rolled dough onto a baking sheet lined with parchment paper.
9. Brush the surface of the dough with olive oil.
10. Sprinkle about 1/2 tablespoon of za’atar spice blend evenly over the oiled
dough. You can adjust the amount of za’atar according to your taste.
11. Optional: Add any additional toppings you prefer, such as sliced tomatoes,
cucumbers, olives, or cheese.
12. Repeat steps 7-11 with the remaining portions of dough.
13. Place the baking sheet with the Manakish in the preheated oven and bake for
about 10-12 minutes or until the dough is golden brown and the za’atar is
fragrant.
14. Remove the Manakish from the oven and let them cool slightly.

35
 Roasted Beet Salad

Roasted Beet Salad is a vibrant and flavourful dish that showcases the earthy
sweetness of beets combined with a variety of complementary ingredients. This
salad is a popular choice in Jordanian cuisine, known for its fresh and wholesome
flavours. Roasted Beet Salad is commonly served as a refreshing appetizer or as a
side dish accompanying main courses. It is a popular choice during festive gath-
erings, as well as a healthy and nourishing option for everyday meals. This dish
represents the focus on fresh and seasonal ingredients in Jordanian cuisine. It
highlights the use of locally grown produce and the appreciation for vibrant flavours
and nutritious dishes. Roasted Beet Salad offers a delightful culinary experience,
combining the natural sweetness of roasted beets with the tanginess of the dressing
and the satisfying crunch of the nuts. Whether enjoyed by locals or visitors, this dish
provides a taste of Jordan’s gastronomic traditions and the enticing flavours that
make it so beloved.
36
Ingredients:
x 4 medium-sized beets, trimmed and washed
x 2 tablespoons olive oil
x 1 tablespoon lemon juice
x 1 teaspoon honey (optional)
x Salt and pepper, to taste
x 4 cups mixed salad greens
x 1/2 cup crumbled feta cheese
x 1/4 cup chopped walnuts
x Fresh mint leaves, for garnish (optional)

Instructions:
1. Preheat your oven to 400°F (200°C).
2. Wrap each beet individually in aluminum foil, creating a packet. Place the beet
packets on a baking sheet.
3. Roast the beets in the preheated oven for about 45-60 minutes, or until they
are tender when pierced with a fork. The cooking time may vary depending on
the size of the beets.
4. Once cooked, remove the beets from the oven and let them cool slightly. Use a
paper towel or your hands to rub off the skin. Cut the beets into bite-sized
cubes or slices.
5. In a small bowl, whisk together the olive oil, lemon juice, honey (if using), salt,
and pepper to make the dressing.
6. In a large salad bowl, combine the mixed salad greens and roasted beet cubes
or slices.
7. Drizzle the dressing over the salad and toss gently to coat the ingredients
evenly.
8. Sprinkle the crumbled feta cheese and chopped walnuts over the salad.
9. Optional: Garnish with fresh mint leaves for added freshness and flavour.

37
 Eggs Poached in Tomato-Based Sauce

Eggs Poached in Tomato-Based Sauce is a delicious and comforting dish that com-
bines the simplicity of eggs with a flavourful tomato sauce. This popular dish, also
known as “Shakshuka” in Arabic, is enjoyed throughout Jordan and is a favourite
among locals and visitors alike. n Eggs Poached in Tomato-Based Sauce is typically
served hot, straight from the skillet or pan, often accompanied by fresh Arabic bread
or pita bread. The bread is used to scoop up the eggs and tomato sauce, adding an
enjoyable textural element to each bite. This dish is versatile and can be customized
to individual preferences. Additional ingredients, such as bell peppers, onions, or
feta cheese, can be added to the sauce for extra flavour and variety. It can also be
made spicier by adding more chili flakes or hot sauce, depending on personal taste.
Eggs Poached in Tomato-Based Sauce is a popular breakfast or brunch dish, but it
can be enjoyed at any time of the day.
38
Ingredients:
x 1 tablespoon olive oil
x 1 onion, finely chopped
x 2 cloves garlic, minced
x 1 bell pepper, diced
x 1 can diced tomatoes (14 oz/400g)
x 1 teaspoon ground cumin
x 1 teaspoon ground paprika
x 1/2 teaspoon ground cayenne pepper (adjust to your preferred level of
spiciness)
x Salt and pepper, to taste
x 4-6 eggs
x Fresh parsley or cilantro, chopped (for garnish, optional)

Instructions:
1. Heat the olive oil in a large skillet or frying pan over medium heat.
2. Add the chopped onion and minced garlic to the pan. Sauté until the onion
turns translucent and the garlic becomes fragrant.
3. Add the diced bell pepper to the pan and cook for a few minutes until it begins
to soften.
4. Pour in the diced tomatoes, including the juice, into the skillet. Stir well to
combine with the onion, garlic, and bell pepper.
5. Add the ground cumin, ground paprika, ground cayenne pepper, salt, and
pepper to the skillet. Stir to incorporate the spices into the tomato mixture.
Simmer the sauce for about 10-15 minutes, allowing it to thicken slightly.
6. Create small wells in the sauce using a spoon and crack the eggs into the wells.
Cover the skillet and let the eggs cook in the sauce for about 5-7 minutes, or
until the whites are set and the yolks are still slightly runny. Adjust the cooking
time according to your preferred level of doneness.
7. Remove the skillet from heat. Garnish with chopped fresh parsley or cilantro,
if desired.

39
 Shrimp Masala

Shrimp Masala is a flavourful and aromatic dish that combines the succulent taste of
shrimp with a rich blend of spices and herbs. It is a popular seafood delicacy in
Jordanian cuisine, showcasing the country’s love for bold and vibrant flavours.
Shrimp Masala is typically served as a main course and is best enjoyed with steamed
rice or fresh naan bread, which can be used to soak up the flavourful sauce. It is a
dish that is often shared with family and friends during special occasions or enjoyed
as a treat at seafood restaurants. This dish represents the influence of Indian flavours
in Jordanian cuisine. It combines traditional Middle Eastern ingredients and
cooking techniques with the aromatic spices and flavours of Indian cuisine,
resulting in a unique and delicious fusion. Shrimp Masala offers a delightful
culinary experience, combining the delicate and briny taste of shrimp with the
robust and fragrant flavours of the masala sauce.
40
Ingredients:
x 1 pound (450g) shrimp, peeled and deveined
x 2 tablespoons olive oil
x 1 onion, finely chopped
x 2 cloves garlic, minced
x 1-inch piece of ginger, grated
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon turmeric powder
x 1/2 teaspoon chili powder (adjust according to your spice preference)
x 1 cup tomato puree
x 1/2 cup coconut milk
x Salt, to taste
x Fresh cilantro, chopped (for garnish, optional)
x Cooked rice or naan bread, for serving

Instructions:
1. Heat the olive oil in a large skillet or pan over medium heat.
2. Add the chopped onion and cook until it becomes translucent.
3. Add the minced garlic and grated ginger to the skillet. Sauté for another
minute until fragrant.
4. Add the ground cumin, ground coriander, turmeric powder, and chili powder
to the skillet. Stir well to coat the onion, garlic, and ginger with the spices.
5. Add the tomato puree to the skillet and cook for a few minutes until it
thickens slightly.
6. Pour in the coconut milk and stir to combine. Allow the mixture to simmer for
a few minutes.
7. Add the shrimp to the skillet and cook for about 4-5 minutes or until they turn
pink and are cooked through. Be careful not to overcook the shrimp.
8. Season the shrimp masala with salt to taste.
9. Garnish with freshly chopped cilantro, if desired.

41
 Fish Kebabs

Fish Kebabs are a delightful and flavourful dish that showcases the country’s love for
seafood and the art of grilling. These kebabs feature tender and succulent pieces of
fish, marinated in aromatic herbs and spices, and cooked to perfection on skewers.
Fish Kebabs are often served as a main course alongside a variety of
accompaniments. They can be enjoyed with a side of fragrant rice, grilled vegetables,
or a fresh salad. Additionally, a squeeze of lemon juice or a drizzle of tahini sauce
can be added to enhance the flavours of the kebabs. This dish represents the culinary
traditions of Jordan, combining the fresh and delicate nature of fish with thearomat-
ic spices and grilling techniques. It highlights the country’s coastal influences and
the importance of seafood in its gastronomic heritage. Fish Kebabs offer a
delightful culinary experience, combining the tender and flavourful fish with the
smoky charred notes from grilling.
42
Ingredients:
x 1 pound (450g) white fish fillets (such as cod, tilapia, or sole), cut into cubes
x 1 small onion, finely chopped
x 2 cloves garlic, minced
x 1 tablespoon fresh parsley, finely chopped
x 1 tablespoon fresh cilantro, finely chopped
x 1 tablespoon olive oil
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon turmeric powder
x 1/2 teaspoon paprika
x Salt and pepper, to taste
x Skewers (if using wooden skewers, soak them in water for 15 minutes before
grilling)
x Lemon wedges, for serving

Instructions:
1. In a mixing bowl, combine the chopped onion, minced garlic, parsley, cilantro,
olive oil, ground cumin, ground coriander, turmeric powder, paprika, salt, and
pepper. Mix well to form a marinade.
2. Add the fish cubes to the marinade and gently toss to coat them evenly. Let the
fish marinate in the refrigerator for at least 30 minutes to allow the flavours to
meld.
3. Preheat your grill or grill pan over medium-high heat.
4. Thread the marinated fish cubes onto skewers, ensuring an even distribution
of fish on each skewer.
5. Place the fish kebabs on the preheated grill or grill pan. Cook for about 3-4
minutes on each side or until the fish is cooked through and slightly charred.
6. Remove the fish kebabs from the grill and let them rest for a minute.

43
 Jackfruit Curry

Jackfruit Curry is a delicious and flavourful dish that highlights the use of jackfruit,
a versatile fruit, in Jordanian cuisine. This curry combines tender jackfruit pieces
with a rich and aromatic blend of spices and herbs, creating a savoury and satisfying
meal. Jackfruit Curry is often served as a main course, accompanied by rice or bread,
such as naan or roti. The curry can be customized to individual preferences, ranging
from mild to spicy, depending on the desired level of heat. This dish showcases the
culinary creativity of Jordanian cuisine, where traditional ingredients are adapted to
create innovative and delicious plant-based dishes. It reflects the growing trend of
incorporating plant-based alternatives into traditional recipes, providing options for
those seeking vegetarian or vegan meals. Jackfruit Curry offers a delightful culinary
experience, combining the meaty texture of jackfruit with the rich and aromatic
flavours of the curry. Whether enjoyed by locals or visitors, this dish provides a taste
of Jordanian gastronomy and the exciting flavours that make it so enticing.
44
Ingredients:
x 2 cans of young green jackfruit in brine (drained and rinsed)
x 1 onion, finely chopped
x 2 cloves garlic, minced
x 1 tablespoon olive oil
x 1 can (14 ounces) diced tomatoes
x 1 can (14 ounces) coconut milk
x 2 tablespoons curry powder
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon turmeric powder
x Salt and pepper, to taste
x Fresh cilantro, chopped (for garnish, optional)

Instructions:
1. Heat the olive oil in a large skillet or pot over medium heat. Add the chopped
onion and minced garlic. Sauté until the onion becomes translucent and the
garlic becomes fragrant.
2. Add the drained and rinsed jackfruit to the skillet. Break up the jackfruit into
smaller pieces using a fork or your hands.
3. Add the curry powder, ground cumin, ground coriander, turmeric powder,
salt, and pepper to the skillet. Stir well to coat the jackfruit with the spices.
4. Pour in the diced tomatoes and coconut milk. Stir to combine all the
ingredients.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet
and let the curry simmer for about 20-25 minutes, stirring occasionally, to
allow the flavours to meld together and the jackfruit to soften.
6. Taste and adjust the seasoning if needed.

45
 Maqluba

Maqluba is a traditional and iconic dish that holds a special place in Jordanian
cuisine. Translated as “upside down,” Maqluba is a flavourful one-pot dish that
combines layers of meat, vegetables, and rice, all cooked together and then flipped
upside down for serving. The true magic of Jordan Maqluba happens during the
serving stage. Once cooked, the pot is carefully inverted onto a large serving platter,
revealing a beautiful presentation with the rice at the bottom, topped by the layers of
meat and vegetables. This dramatic flip gives Maqluba its signature “upside-down”
appearance. Maqluba is typically served as a main course, often accompanied by a
fresh salad, yogurt, or pickled vegetables. It is a dish that brings people together, as
it is traditionally shared among family and friends, symbolizing warmth, generosity,
and hospitality. Maqluba is not only a culinary delight but also a reflection of Jorda-
nian culture and heritage.
46
Ingredients:
x 2 cups basmati rice
x 1 pound (450g) chicken pieces (bone-in, skin-on)
x 1 large eggplant, sliced into rounds
x 2 large potatoes, peeled and sliced into rounds
x 1 onion, thinly sliced
x 3 cloves garlic, minced
x 2 tablespoons vegetable oil
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon ground turmeric
x Salt and pepper, to taste
x 2 1/2 cups chicken or vegetable broth
x Chopped fresh parsley or cilantro, for garnish (optional)

Instructions:
1. Rinse the basmati rice under cold water until the water runs clear. Drain and
set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces
and cook until they are browned on all sides. Remove the chicken from the pot
and set aside.
3. In the same pot, add the sliced onion and minced garlic. Sauté until the onion
becomes translucent and the garlic is fragrant.
4. Add the ground cumin, ground coriander, ground turmeric, salt, and pepper
to the pot. Stir well to coat the onion and garlic with the spices.
5. Arrange the eggplant slices on top of the onion and spice mixture in the pot.
Layer the potato slices on top of the eggplant.
6. Place the browned chicken pieces on top of the potato layer.
7. Spread the rinsed basmati rice evenly over the chicken layer.
8. Pour the chicken or vegetable broth over the rice, ensuring that the liquid
covers the rice completely.
9. Cover the pot and bring the mixture to a boil. Reduce the heat to low and let it
simmer for about 25-30 minutes, or until the rice is cooked and the flavours
have melded together.
10. Once the rice is cooked, remove the pot from heat and let it sit, covered, for
about 10 minutes to allow the flavours to further develop.

47
 Roasted Chicken with Sumac and Onions

Roasted Chicken with Sumac and Onions is a flavourful and aromatic dish that
showcases the vibrant flavours of Jordanian cuisine. This delightful dish combines
tender roasted chicken with the tangy and citrusy taste of sumac and the sweetness
of caramelized onions. Roasted Chicken with Sumac and Onions is often served as
a centrepiece for family gatherings and special occasions. It is typically accompa-
nied by rice pilaf, roasted vegetables, or fresh salads. The dish is loved for its robust
flavours, enticing aroma, and the visual appeal it brings to the dining table. This dish
represents the rich culinary heritage of Jordan, showcasing the use of traditional
spices and techniques. It reflects the country’s passion for creating flavourful and
satisfying meals that bring people together. Roasted Chicken with Sumac and
Onions offers a delightful culinary experience, combining the succulence of the
roasted chicken with the tangy and sweet flavours of sumac and caramelized onions.
48
Ingredients:
x 1 whole chicken, about 3-4 pounds (1.4-1.8kg)
x 2 large onions, thinly sliced
x 2 tablespoons sumac
x 2 tablespoons olive oil
x 2 cloves garlic, minced
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon paprika
x Salt and pepper, to taste
x Fresh lemon wedges, for serving

Instructions:
1. Preheat your oven to 425°F (220°C).
2. Rinse the chicken inside and out under cold water. Pat it dry with paper
towels.
3. In a small bowl, mix together the sumac, olive oil, minced garlic, ground
cumin, ground coriander, paprika, salt, and pepper to create a spice rub.
4. Rub the spice mixture all over the chicken, ensuring it is evenly coated.
5. Place the thinly sliced onions in the bottom of a roasting pan or baking dish,
creating a bed for the chicken.
6. Place the chicken on top of the onions, breast side up.
7. Roast the chicken in the preheated oven for about 1 hour to 1 hour and 15
minutes, or until the chicken is cooked through and the skin is golden brown.
The internal temperature of the chicken should reach 165°F (74°C).
8. Remove the chicken from the oven and let it rest for a few minutes before
carving.
9. Carve the chicken into serving pieces and serve it with the roasted onions.
10. Squeeze fresh lemon juice over the chicken just before serving for added
brightness and flavour.

49
 Green Bean Stew

Green Bean Stew, also known as “Loubieh bi Zeit,” is a delicious and comforting
dish that showcases the use of fresh green beans in Jordanian cuisine. This flavourful
stew combines tender green beans with a medley of aromatic spices and tomatoes,
resulting in a satisfying and nutritious meal. Green Bean Stew is often served as a
main course, accompanied by rice or Arabic bread. It is a versatile dish that can also
be enjoyed as a side dish or part of a mezze spread. The stew is often garnished with
fresh herbs, such as parsley or mint, for added freshness and a burst of flavour. This
dish holds cultural significance in Jordanian cuisine, reflecting the country’s
agricultural heritage and the use of fresh, seasonal ingredients. It exemplifies the
simplicity and wholesomeness of traditional meals, while showcasing the skilful
balance of flavours that define Jordanian cooking. Green Bean Stew offers a
delightful dining experience, combining the tender texture of the green beans with
the savoury tomato-based sauce.
50
Ingredients:
x 1 pound (450g) green beans, trimmed and cut into bite-sized pieces
x 1 onion, finely chopped
x 2 cloves garlic, minced
x 2 tablespoons olive oil
x 2 tomatoes, diced
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon ground turmeric
x 1/4 teaspoon cayenne pepper (optional, for spice)
x Salt and pepper, to taste
x 2 cups vegetable or chicken broth
x Juice of 1 lemon
x Chopped fresh parsley or cilantro, for garnish (optional)

Instructions:
1. In a large pot or skillet, heat the olive oil over medium heat. Add the chopped
onion and minced garlic. Sauté until the onion turns translucent and the garlic
becomes fragrant.
2. Add the diced tomatoes to the pot and cook for a few minutes until they start
to soften.
3. Add the green beans to the pot and stir to combine with the onion and tomato
mixture.
4. Sprinkle the ground cumin, ground coriander, ground turmeric, cayenne
pepper (if using), salt, and pepper over the green beans. Stir well to coat the
beans with the spices.
5. Pour the vegetable or chicken broth into the pot, covering the green beans.
Bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25
minutes, or until the green beans are tender.
7. Stir in the lemon juice and season with additional salt and pepper if needed.

51
 Spicy Potatoes

Spicy Potatoes, also known as “Batata Harra,” is a popular and flavourful dish that
showcases the love for bold spices in Jordanian cuisine. This dish features cubed
potatoes that are seasoned with a blend of aromatic spices and cooked until crispy
on the outside and tender on the inside. Spicy Potatoes are often served as a side
dish or as part of a mezze platter, accompanying other dishes in a traditional
Jordanian meal. They can also be enjoyed as a snack or appetizer. The spiciness of
the potatoes is balanced by serving them with a refreshing yogurt sauce or a squeeze
of lemon juice, adding a tangy and cooling element. This dish represents the
vibrancy and bold flavours of Jordanian cuisine. It exemplifies the skilful use of spic-
es and the love for hearty and satisfying dishes that are characteristic of the region.
Spicy Potatoes offer a delightful culinary experience, combining the crispy texture of
the potatoes with the robust flavours of the spice blend.
52
Ingredients:
x 4 large potatoes, peeled and cut into bite-sized cubes
x 2 tablespoons olive oil
x 1 onion, finely chopped
x 2 cloves garlic, minced
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon paprika
x 1/4 teaspoon cayenne pepper (adjust to your preferred level of spiciness)
x Salt and pepper, to taste
x Fresh parsley or cilantro, chopped (for garnish, optional)

Instructions:
1. In a large skillet or frying pan, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pan. Sauté until the onion
turns translucent and the garlic becomes fragrant.
3. Add the potato cubes to the pan and stir to coat them with the onion and gar
lic mixture.
4. Sprinkle the ground cumin, ground coriander, paprika, cayenne pepper, salt,
and pepper over the potatoes. Stir well to evenly distribute the spices.
5. Cook the potatoes over medium heat, stirring occasionally, until they are
golden brown and crispy on the outside, and tender on the inside. This will
take about 15-20 minutes.
6. Once the potatoes are cooked, remove them from the heat.
7. Garnish the Jordanian Spicy Potatoes with chopped fresh parsley or cilantro, if
desired.

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 Stuffed Zucchini

Stuffed Zucchini, also known as “Kousa Mahshi,” is a delicious and wholesome dish
that exemplifies the use of fresh vegetables and aromatic spices in Jordanian
cuisine. This traditional dish features zucchini stuffed with a flavourful mixture of
rice, ground meat, herbs, and spices, creating a delightful combination of flavours
and textures. Stuffed Zucchini is typically served as a main course, accompanied
by a side of yogurt and Arabic bread. It is a dish that brings people together, as it is
often enjoyed during family gatherings and special occasions, symbolizing warmth
and hospitality. This dish represents the culinary traditions of Jordan, showcasing
the use of fresh produce and the skilful combination of ingredients and spices. It
highlights the importance of balanced flavours and nourishing meals in Jordanian
cuisine. Stuffed Zucchini offers a delightful culinary experience, combining the
tender texture of the zucchini with the fragrant and savoury filling.
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Ingredients:
x 4 large zucchini
x 1 cup cooked rice
x 1/2 pound (225g) ground beef or lamb
x 1 onion, finely chopped
x 2 cloves garlic, minced
x 2 tablespoons olive oil
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon ground cinnamon
x Salt and pepper, to taste
x 1 cup tomato sauce
x Chopped fresh parsley or cilantro, for garnish (optional)

Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut off the tops of the zucchini and scoop out the flesh with a spoon, leaving a
hollow shell. Finely chop the zucchini flesh and set it aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion
and minced garlic. Sauté until the onion turns translucent and the garlic
becomes fragrant.
4. Add the ground beef or lamb to the skillet and cook until browned. Break up
the meat with a spatula or wooden spoon as it cooks.
5. Add the chopped zucchini flesh to the skillet and cook for a few minutes until
it softens.
6. Stir in the cooked rice, ground cumin, ground coriander, ground cinnamon,
salt, and pepper. Mix well to combine all the ingredients.
7. Fill each hollowed zucchini shell with the meat and rice mixture. Press the
filling down gently to pack it tightly.
8. Place the stuffed zucchini in a baking dish. Pour the tomato sauce over the
zucchini, covering them evenly.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for
about 30-40 minutes, or until the zucchini are tender.
10. Remove the foil and continue baking for an additional 10-15 minutes to allow
the tops to brown slightly.
11. Garnish the Jordanian Stuffed Zucchini with chopped fresh parsley or cilantro,
if desired.
55
 Lentil Soup

Lentil Soup, also known as “Shorbat Adas,” is a comforting and nourishing dish that
holds a special place in Jordanian cuisine. This hearty soup features lentils as the
star ingredient, combined with aromatic spices, vegetables, and sometimes meat,
creating a flavourful and satisfying meal. Lentil Soup is often served as a starter
or a main course. It is commonly enjoyed during the colder months as it provides
warmth and nourishment. The soup is typically garnished with fresh herbs, such
as parsley or mint, and a squeeze of lemon juice to add brightness and freshness to
the flavours. This dish represents the simplicity and wholesomeness of Jordanian
cuisine. It showcases the skilful use of spices and the importance of lentils as a staple
ingredient in the region’s culinary heritage. Lentil Soup offers a delightful culinary
experience, combining the creamy texture of the lentils with the aromatic spices and
vegetables.
56
Ingredients:
x 1 cup brown lentils
x 1 onion, finely chopped
x 2 cloves garlic, minced
x 2 carrots, diced
x 2 celery stalks, diced
x 4 cups vegetable or chicken broth
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/2 teaspoon ground turmeric
x Salt and pepper, to taste
x Juice of 1 lemon
x Fresh parsley or cilantro, chopped (for garnish, optional)

Instructions:
1. Rinse the lentils under cold water and remove any debris. Drain and set aside.
2. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion
and minced garlic. Sauté until the onion turns translucent and the garlic
becomes fragrant.
3. Add the diced carrots and celery to the pot. Cook for a few minutes until they
start to soften.
4. Add the rinsed lentils to the pot and stir to combine with the vegetables.
5. Pour in the vegetable or chicken broth, ensuring that the lentils and vegetables
are fully submerged. Bring the mixture to a boil.
6. Reduce the heat to low and simmer the soup, partially covered, for about 25-30
minutes or until the lentils are tender.
7. Add the ground cumin, ground coriander, ground turmeric, salt, and pepper
to the pot. Stir well to incorporate the spices.
8. Use an immersion blender or transfer a portion of the soup to a blender and
blend until smooth. This step is optional, as you can leave some lentils whole
for texture.
9. Stir in the lemon juice to brighten the flavours of the soup.
10. Taste and adjust the seasoning if needed.
11. Ladle the Jordanian Lentil Soup into bowls and garnish with fresh parsley or
cilantro, if desired.

57
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