Turkish coffee, which is served thick and muddy, is spiced with cardamom and you’ll find it at restaurants, street food stalls, and gas stations. There’s also Arabic coffee, but Turkish style coffee is more popular in Jordan, and I like it better because it’s stronger.
Lemon mint juice is a popular drink in Jordan and throughout Jordan’s parts that includes lots of lemon juice, blended with mint, and ice, and can range from extremely sweet, to barely sweet at all. The lemon should be so strong that it makes you squint a little on your first sip, and the mint complements the strong lemon sourness so well.
The lemon mint you can find whereever you go in Jordan, as this drink is a little on the sweet side for me, i dont know for you it might be either sour or sweet, you can judge after you drink 😁but it is very good, and very refreshing.😋⛹️
4 lemons, plus slices for garnish
3 limes, plus slices for garnish
1/3 cup fresh mint leaves
3/4 cup superfine sugar, plus additional if desired, divided
8 cups cold water
Squeeze the juice from the lemons and limes over a strainer into a glass measuring cup (about 1 cup of juice).
In the bottom of a tall pitcher, use a wooden spoon to gently mash the mint leaves with 1/4 cup of the sugar. Add the strained juice; stir well to dissolve the sugar. Add the cold water and the remaining 1/2 cup sugar to the pitcher; stir well to dissolve the sugar. Taste for sweetness and add more sugar, if desired. Chill before serving.
Serve poured over ice in tall glasses garnished with lemon and lime slices.
Enjoy it! 😉
Hi my dear fellows!
How are you?!
If you are not a huge fan of sweets, I Am sure that you will enjoy “osmaliyeh”. Osmaliyeh is shredded phylo dough filled with rosewater cream and topped with crushed pistachios with touch of sweetness.😋
From the Arabic meaning sweet. A breakfast side or sweet-by-itself made of honey- or sugar-sweetened tahini sesame paste and infused and topped with a variety of bits, including pistachio👍😋.
Barazek is served in every restaurant and sweet shops in Jordan but originally it is a syrian crispy butter cookie covered in toasted sesame, honey and pistachio. This cookie is very popular in the Levantine region and often eaten with coffee or tea.😉
Date is a type of sweet fruit that comes from Date Palm. The thousands of palm trees around the desert of Jordan results in great varieties of dates, from blonde to dark to the almighty Majdool date, the king of all dates.
In Jordan, you can find Dates in all kinds of form – in the dessert, eaten for snacks as dried fruit (also makes for an excellent souvenir to bring home), and even as juice.👍
Thank you for reading.
To be continued….lol 😂
Hope you are doing well.
Hussein Allam is here again🙂, all i am writing about today for the following dishes Musakhan, Kofta Bi Tahini, Maqlupa, Kanafeh, and Hareesah. As a continuation for the previous series ( part 1-2-3-4) and now, let’s talk about the series 5, I guess it will be something different, as have to include some of the delicious desserts which it is the most popular dishes in Jordan.
Musakhan is a Jordanian and Palestinian dish of slices of bread, chicken, heaps of onions, fragrant spices like allspice and cinnamon, and lots of olive oil. The ingredients are stewed together until the onion, chicken, olives, and bread are fall apart tender and the spices have blended and harmonized. While the spices have a sweet tinge to them, the actual dish is not sweet. But you will enjoy it 100% percent for sure.
2.Kofta Bi Tahini
Kind of similar to shish kebabs, just in a completely different form, kofta bi tahini is a dish that includes a bottom base layer of minced kebab (or kofta) meat, flattened out into a patty, topped with thin slices of potato, doused in a thick tahini sauce, and then baked.
The meat on the bottom is like a base of sausage, that wonderful parsley flavored minced meat. If I didn’t know the white thick sauce all over kofta bi tahini was tahini, it is “sesame paste” looks like creamy sauce , because it is so rich and creamy. But instead it has a slightly nutty taste, and it is not nearly as heavy as a dairy based sauce.
Along with mansaf, maqluba is another favorite taste for me🙂 Literally translated at “upside down” 😄 and here it’s called ups and downs because maqluba includes meat or chicken on the bottom, rice, and spices, all cooked together in one pot. Once the dish is ready, the pot is flipped over onto a big plate or communal tray, so the rice stays on the bottom, and the meat or chicken is left on the top. Maqluba can be garnished with parsley, fried pine nuts or other types of nuts, and slices of lemon.
The rice, since it’s cooked with meat or chicken, takes on a lovely broth flavor kind of like chicken rice (if you eat chicken maqluba), and the meat or chicken becomes fall apart tender from the long cooking process. You can really enjoy it in Jordan by eating it together with Arabic salad, the freshness of the cucumber and tomatoes really complemented the rice and chicken.
Of all the Jordanian sweets kanafeh is the most popular sweets between all Jordanians and tourists as well because it is so unique and included an interesting combination of ingredients and textures. This dessert is popular throughout the Levant, especially known in Palestine and Jordan.
Cheese is the most noticeable of ingredients in kanafeh, which is paired with either noodles or semolina, drenched in a sticky rose scented syrup, and topped with a pinch of ground pistachios. The cheese on the bottom tastes similar to mozzarella, while the top crust is crunchy and gooey.
If you are a huge desserts fan or sweets eater, You will love eating constantly. However. desserts are a big part of the cuisine in Jordan, and there are huge shops dedicated to just serving desserts.
One of the many common and widely available Arabic desserts in Jordan is hareeseh, a sweet made with semolina, coconut, cream, sugar, yoghurt, and almonds, all baked until golden brown. Hareeseh is prepared in bar form, kind of like the size and density of a brownie (although nothing like it in taste). It’s a very sweet dessert, and has a slight floral taste to go with the grainy texture of the semolina.
To be continued….
The last series are on the way to be finished, have a patient.😄
Hope you enjoyed reading it.
Here is the continuation for Jordanian cuisine, i am going to discuss for today about Ara’yes, Manasaf, Shish Kabab, and Zarb.
Let’s get started;
If you didn’t know that ara’yes is grilled, you might actually think it’s deep fried, because it’s so crispy. At least that’s what will happen when you try it for the first time.” Ara’yes”, which translates directly to the bride, is essentially two layers of pita bread, filled in the middle with minced lamb, onions, parsley, and with a fragrant allspice seasoning.
The quesadilla shaped ara’yes is then brushed with olive oil and grilled over hot charcoal so that it turns golden brown and crispy on the outside. The combination of that roasted olive oil bread and the oil of the minced lamb seeping into the bread, makes it irresistible.
If you are a huge fan of meat, and the good news is, Jordanian food contains lots of meat, especially lamb. I should also quickly mention that some of the dishes mentioned on this list are vegetarians — in previous posts in part (1-2-3) but not definitely not shish kebabs.
Popular across the Middle East and the Levantine, shish kebabs in Jordan are typically made from minced lamb, which is mixed with parsley and lots of salt, then molded onto big sword like skewers, and grilled over hot charcoal. The saltiness of the meat, and the ratio of meat to fat, ensures the maximum of grilled flavor gets packed into the kebabs.
There’s one Jordanian food that is without question one of the most beloved dishes in the Kingdom – a dish that has known to bring people together in harmony and has even been at the center of resolving conflict. That dish is none other than Jordanian mansaf, widely considered to be the national dish of Jordan. After trying it, you can verify and agree with the Jordanian love for mansaf, it’s absolutely an amazing dish, and something so unique it is unlike any dish you have never eaten.
There are three main components to mansaf: rice, lamb, and jameed. The jameed, which is a hard dried out and fermented goats milk yoghurt, is re-hydrated into a gravy, and used to pour over the rice and lamb. The rice and lamb are fantastic, but mansaf really shines because of the jameed, which has a sour and salty taste, and an undeniable goat flavor. When you eat a ball of mansaf, you can literally taste the land of Jordan in your bite – it’s amazing.
Similar to a Polynesian underground meat roast, the Jordanian Bedouin version of an underground oven is known as zarb. A mix of meat like lamb and chicken, rice, onions and carrots, are placed in a square hole in the ground, which is filled with flaming hot coals. The hole is then covered with a few layers of blankets to hold in the heat and finally sand is covered over the oven.
After a few hours, the meat and rice are all smoked, steamed, and grilled, all at the same time. The result is meat that’s fall apart tender Just like a few other dishes, it was served on a giant communal tray, rice at the bottom, a shoulder of lamb and all the vegetables on top. The lamb is so succulent it is unbelievable.
To be continued …
Thanks For reading🙂
In the last two days, I have post a blog with regards to Jordanian Cuisine “part 2”. Therefore, here is the continuation for Jordanian traditional food. As I am going to discuss for today about Manakish, Mujadara, and Shawarma.
Here we go…
Manakish called Arabic pizza, and spelled in all sorts of different letter combinations (manakish, manaeesh), manakish is essentially a round of dough, topped with za’atar (an herb thyme spice mixture), olive oil, and can then optionally include toppings like white cheese (halloumi), eggs, or ground meat. It’s then baked in a brick oven.
When manakish is hot and fresh, right out of the oven, it’s incredibly delicious – the crusty bread with a fluffy inside, and that wonderful herb taste. I liked manakish especially just plain with za’atar, and I also really enjoyed the version with white cheese (halloumi cheese).😋
A typical everyday Jordanian food is mujadara, a mixture of rice, lentils, and a seasoning that includes cumin. It’s something that nearly everyone knows the recipe for how to cook it at home, and it’s commonly eaten as a dish that’s quick and easy. It’s also a favorite main dish for vegetarians in Jordan as well, as it’s filling and tastes delicious.
We like cooking this Jordanian style of mujadara is that the raw rice is cooked with the raw lentils altogether (rather than being cooked separately), so the flavors all melted and blended together. Additionally, deep fried caramelized onions and fried fragrant pine nuts sprinkled on top, are the two ingredients that take mujadara to the next level.👍
A meat lovers favorite from Europe to the Middle East, shawarma is common in Jordan and you’ll find restaurants that serve lamb, beef, and chicken versions. The signature method of cooking shawarma – layers of thin meat stacked on a sword like spit and revolving either vertically or horizontally over a source of heat – is part of what gives the meat its unique taste. When the outer layer of meat is cooked, it’s shaved off with a sharp knife, and usually wrapped in bread with either garlic sauce or tahini and a few pickled vegetables.
If you are meat lover, you have to make shawarma something can never pass up while you are in Jordan. 😉There’s an entire shawarma street in Amman, where you’ll find a number of different types of shawarma.
To be continued….
Thanks for reading🙂.
In the last few days, I have just posted about 6 dishes of Jordanian Cuisine, and here is the continuation for the part 1:-
One of the other common dishes we have in Jordan is ” galayet bandora “, also known just as galayet. This dish includes tomatoes which are stewed until soft and pureed, with a few seasonings like garlic, olive oil, and salt. The tartness and sweetness of the tomatoes is what really shines, and it tastes great scooped up with bread ore eaten with rice.
2. Warak Enab and Kousa Mahshi
Warak enab, or stuffed grape leaves, and kousa mahshi, which are stuffed zucchini, can sometimes be served together, and they are another fantastic addition to Jordanian cuisine. Versions of this dish are commonly eaten throughout the Middle East and Mediterranean.
Both the grape leaves and the zucchini are stuffed with a combination of rice and ground meat, onions, and light seasonings, then wrapped up, and slow cooked. When you are in Jordan , you will find that it is usually served cold and with a sour taste from pickled grape leaves. But the best version that you may find it is a home-made meal, where both the grape leaf rolls and stuffed zucchini were cooked with lamb ribs and fat. The rolls were melt-in-your-mouth soft, and had soaked up all the lamb juices.
When you visit Jordan you will find ful medames on the streets of Jordan, it’s like go-to street food you will enjoy “ful” immensely. And really you will have an awesome feelings while eating “ful”, this dish of mashed fava beans and olive oil, is also widely available and commonly eaten throughout Jordan. You’ll find ful at most restaurants that serve hummus and falafel.
The favorite way to eat ful is sprinkled with some powdered cumin and chili powder, drizzled in olive oil, and scooped up with either bites of bread or with wedges of onion. The fava beans taste very similar to Mexican refried beans. When you are in Jordan you will love eating ful medames for breakfast, along with some hummus and fresh raw vegetables.
Commonly served as a mezze dish, along with dishes like hummus and moutabel, chicken livers is another fantastic Jordanian dish to complement your meal. The chicken livers are typically sautéed in olive oil with just a few simple seasonings like garlic, parsley, and salt, and then sprinkled with some lemon juice.
Liver is not everyone’s favorite part of the chicken, but I would say that you’ve got to give them a chance. If you are not a huge fan of chicken live, just give them a try you will love it until you become a huge fan fan of chicken liver😉, this tactic works; A piece of bread, with a liver, and some hummus, is an wonderful combination bite.👍🙂.
One of the most popular Jordanian street food snacks, especially common in the morning, is a kaek bread sandwich. The bread, which is in the shape of a mini personal loaf, is topped in a crust of sesame seeds, and can be filled with Happy Cow like triangles of cheese, hard baked eggs, za’atar, and chili sauce. It’s simple, tasty, and very common.
Kaek sandwiches taste the best when they are piping hot – when the bread is cooked fresh. If you visit Amman, there’s a lot of bakeries which it sells this type of bread. but it serves one of the best sesame bread sandwiches in the city. Grab a fresh loaf, add all the toppings your self, and take a bite of one of the most incredible loaves of kaek in Jordan.👌
6. Kibbeh Bi Laban
Kibbeh are little deep fried nuggets of minced meat, onions, and spices, wrapped in a crust of bulgar wheat, and deep fried until golden crispy on the outside. The dish is commonly eaten on its own, or as a mezze dish or snack, along with a variety of different dishes like hummus or moutabel.
But for kibbeh bi laban, after the kibbeh are done being prepared, they are then cooked in a yoghurt sauce, which not only transforms their taste and texture, but also turns them more into a main dish as opposed to a snack. enjoy kibbeh when you visit Jordan in all its forms, 😉both plain, and cooked with laban yoghurt sauce.🙂
To be continued…
Thanks for reading.
This post concerned about Jordanians’ cuisine, If you’re a food lover, this is a list of food you’ve got to try when you’re in Jordan.
Ok, let’s get started.
Falafel, a combination of ground chickpeas, mixed with a variety of spices, then deep fried into mini patty like shapes, is one of the most common street food snacks or light meals in Jordan. They can be eaten on their own like veggie nuggets, eaten with bread, or stuffed into sandwiches.
When you plan to visit Jordan, you will find a type of baba ghanoush dish , it is a kind of Middle Eastern roasted eggplant dip and you will love it. When you visit Jordan, you will discover that baba ghanoush is available everywhere, by far the more common roasted eggplant dip available is moutabel, which is similar to baba ghanoush, but quite different. One of the main ingredient differences is that moutabel uses yoghurt in its recipe.
You will love eggplant, especially when it’s roasted over fire, to give it a wonderfully smoky taste and a smooth and creamy consistency. For moutabel, the roasted and peeled eggplant is combined with yoghurt, tahini, garlic and lemon juice.
Hummus is possibly the most well known Levantine and Middle Eastern food around the world. You will enjoy hummus. And In Jordan we ate hummus mostly everyday and it is preferred in the morning, and evening time as well.
The hummus in Jordan is fantastic, and despite containing just about the same ingredient make-up at every restaurant you order it from, it’s amazing how each version tasted just slightly different – the amount of lemon juice, and ratio of garbanzo beans to tahini, the texture, and also, very importantly, the olive oil.
Labneh, which is also known as strained yoghurt, is a very thick, creamy yoghurt, that’s served at just about every breakfast table in Jordan. It’s not typically eaten like a bowl of yoghurt because it’s so rich, but instead it’s used as a spread for bread, or a dip for vegetables. The taste is sour and creamy, but usually not salty, very similar to sour cream.
Another Levantine dish, often a starter or salad, tabbouleh is a mixture of finely minced parsley, tomatoes, garlic, and bulgar wheat, all dressed in lemon juice, salt, and olive oil. And also, tabbouleh is not typically scooped up with bread like hummus or moutabel, but it’s typically eaten plain with a spoon as well.
Similar in dressing taste to tabbouleh, but with a different vegetable make-up, Jordanian, or Arabic salad, usually includes finely diced up cucumber, tomatoes, and bell peppers, dressed in lemon juice and lots of olive oil.
We eat this salad as an excellent refreshing starter dish, we also particularly enjoyed it with main dishes like maqluba (rice and meat) and with grilled dishes like shish kebabs – to give the meal a nice balance. Nearly every restaurant in Jordan, they serve it.
TO BE CONTINUED….
Thanks for reading.