Jordanian Society - Jordanian Cuisine

Jordanian Cuisine

The Jordanian cuisine is a traditional style of food preparation originating from Jordan that has developed from centuries of social and political change with roots starts with the evidence of human activity in Jordan in the Paleolithic period (c. 90,000 BC).

There is a wide variety in the Jordanian style of cooking. The authentic Jordanian cuisine can range from baking, sautéing and grilling to stuffing of vegetables (grape leaves, eggplants, etc.), meat, and poultry. Also common in the Jordanian style of cooking is roasting, and/or preparing foods with special sauces.

As one of the largest producers of olives in the world, olive oil is the main cooking oil in Jordan. Herbs, garlic, spices, onion, tomato sauce and lemon are typical flavours found in the Jordanian food. The recipes to the meals of the cuisines of Jordan can vary from being extremely hot and spicy to being mild.

The most common and popular of the appetizers is hummus, which is a puree of chick peas blended with tahini, lemon, and garlic. Ful Medames is another well-known appetizer. A worker's meal, today it has made its way to the tables of the upper class. A successful mezze must of course have koubba maqliya, labaneh, baba ghanoush, tabbouleh, olives and pickles.