Traditional Jordanian Dishes You Need to Try
Jordan is famous for its spectacular food filled with Levantine flavors. There is no real count for the most delicious traditional dishes that the Jordanians pride themselves with. Some of them, though, you cannot leave Jordan without trying
Mansaf
Jordan’s most famous traditional dish and a nationally celebrated pride is mansaf. It is enlightening to know that Jordanians go back to solid Bedouin roots, from which the concept of mansaf has seen life. The very fatty dish consists of rice stirred with heavy domestic margarine, cooked separately from the thick yogurt essence, and is stirred until boiled. Big lumps of meat are added to the yogurt to cook until it’s well-done. Bedouins would use camel or sheep meat, but nowadays, some use calf meat, and others substitute it with chicken, but Jordanians would make teasing jokes about the later, for as the famous Jordanian saying goes: “Chicken mansaf won’t satisfy a true Jordanian.”
Mulukhiyah (or Molokhia)
Jordanians and Palestinians have been living together for decades, sharing blood, traditions and, of course, delicious recipes. Mulukhiyah originated in Egypt from the time of the Pharaohs. Back then it was called mulukiyah, the food of the kings, and was only to be later adapted by Palestinians. Mulukhiyah is a rather odd-looking dish that doesn’t quite please the eye on first sight, but will instantly have you head over heels from the first bite. It consists of a green herb, mulukhiyah, cooked until slimy, with rice and chicken aside. Palestinians and Jordanians would chop the herb so fine that the mulukhiyah soup would look intact, Syrians and Lebanese, on the other hand, would keep the leaflets rather rough and bulky. You should attempt to have Mulukhiyah with a squeeze of lemon juice, and, if daring enough, a small tablespoon of hot chili sauce.
Warak Enab
Truth be told, warak enab is almost everyone’s favorite food in Jordan. It is basically grape leaves stuffed with a special dressing of rice and meat, and cooked in a giant pot, sometimes alongside other stuffed vegetables, like aubergines, zucchinis, green peppers, and as Iraqis like to add to it, tomatoes, onions, and carrots! As simple as it sounds, this dish takes lots of effort and time to prepare, but it always draws a smile to everyone’s face once it’s served
Maqluba.
Translating to the “turned over” dish, this particular food is more interesting to watch being cooked than eaten. The ingredients are nothing out of the ordinary: rice, potatoes, chicken, and aubergine or cauliflower, all stirred in a big pot. When the cooking is done comes the magical moment; children would gather to watch the Jordanian mother flip the huge pot over a flat plate and then remove it, revealing what looks like a neat cake of rice and chicken. Maqluba is delicious with olive-soaked salad or cold fresh yogurt on the side.
you should try these delicious dishes and before that you must book your tour to Jordan
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