Food of Jordan

Tender lamb in a tangy sauce of dried fermented yogurt, served over rice and thin bread with toasted nuts.

An upside-down pot of rice, fried vegetables and meat that is flipped onto a platter.

Bedouin-style meat and vegetables cooked in a sealed underground pit oven.

Roasted chicken piled on flatbread with sumac-spiced onions and pine nuts.

A silky jute mallow stew with garlic and coriander, served over rice with chicken.

Rice and chickpeas with lamb, slow-cooked in a clay pot in the southern style.

Humble lentils and rice crowned with caramelized onions.

Hand-rolled couscous-like pearls steamed with chicken, chickpeas and onions.

White beans stewed in tomato sauce with meat and served with rice.

Warm fava beans mashed with olive oil, lemon and cumin, eaten with fresh bread.

A creamy chickpea and tahini dip, eaten warm with a drizzle of oil.

Eggs poached in a spicy tomato and pepper sauce.

Crisp chickpea fritters served with bread, tahini and pickles.

Marinated chicken or lamb carved from a spit and rolled in flatbread with garlic sauce.

Soft flatbreads topped with za'atar, cheese or minced meat.

Warm Nabulsi cheese pastry soaked in syrup.

A golden red lentil soup with cumin and lemon, a cold-weather staple.

A smoky green wheat soup with chicken and onion.

A bright parsley salad with tomato, mint and bulgur.

A crunchy salad with toasted pita and a sumac dressing.

Finely chopped cucumber, tomato and mint dressed with lemon and olive oil.

Paper-thin bread cooked on a domed iron griddle, used for mansaf.

Thick flatbread baked in a clay oven.

Crisp shredded pastry with melting white cheese and syrup.

Small stuffed pancakes filled with cream or nuts and sweetened with syrup.

A moist semolina cake soaked in syrup.

Sweet cheese rolls filled with cream and topped with pistachios.

Shortbread cookies filled with dates or nuts.

Strong black tea brewed over a fire with sage or mint.

Cardamom coffee served in small cups.

A sweet drink of date molasses and rose water with pine nuts.

A cool, salty yogurt drink.

A tangy-sweet chilled juice.

Large, soft Medjool dates grown in the Jordan Valley.

Olive groves around Jerash and Ajloun supply oil and table olives.

Sweet figs eaten fresh and dried.

Tart-sweet seeds for salads and juice.

A cooling summer fruit.

Table grapes from the Jordan hills.