Jordanian cuisine

Jordanian cuisine is a traditional style of food preparation originating from, or commonly used in Jordan that has developed from centuries of social and political change.

There is wide variety of techniques used in Jordanian cuisine ranging from baking, sautéeing and grilling to stuffing of vegetables (carrots, leaves, eggplants, etc.), meat, and poultry. Also common in Jordanian cuisine is roasting 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, onion, tomato sauce and lemon are typical flavours found in Jordan. The blend of spices called za'atar contains a common local herb called Sumac that grows wild in Jordan and ia closely identified with Jordanian and other Mideastern cuisines. Yogurt is commonly served alongside food and is a common ingredient itself, in particular, jameed, a form of dried yogurt is unique to Jordanian cuisine and a main ingredient in Mansaf the national dish of Jordan, and a symbol in Jordanian culture for generosity.

Another famous Meat dish in Southern Jordan especially in the Bedouin Desert area of Petra and Wadi Rum is the Zarb which is prepared in a submerged oven also called a "taboon". It is considered a delicacy of that area.

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