What to Eat in Jordan: 9 Delicious Jordanian Dishes to Savour During Your Visit

Besides checking out ancient ruins and floating comfortably on the Dead Sea, one of the best things to do in Jordan is gobbling up some of their delicious and vibrant dishes.

The cuisine of Jordan is heavily influenced by their position in the Levant region, borrowing from Middle Eastern and Mediterranean cooking techniques and flavours while making them its own. For example, locals in Jordan love to eat meze—small, tapas-style dishes with bite-sized food common in Greek and even Turkish cuisine, but of course with their own Jordanian flair.

Jordan cuisine has tons to offer travellers, whether you’re a sweet tooth or a savoury dish lover. From succulent lamb dishes to sweet, syrupy pastries, there is something for everyone in the restaurants and eateries across the country.

Not sure what to eat in Jordan when you visit? Here are nine of its most iconic, delicious, authentic dishes you don’t want to miss.

Mansaf

Some considered the national dish of Jordan to be mansaf—a traditional lamb dish where the meat is cooked with a tangy, fermented yoghurt sauce and served over a hot bed of rice or bulgur with almonds and pine nuts as a crunchy garnish.

The secret to making this hearty Levantine dish lies in the yoghurt sauce. It’s made with jameed, a type of dried yoghurt made by boiling and then later fermenting goat’s or sheep’s milk. Then, it’s cooked into a sauce with spices, where succulent lamb is simmered and soaks in all the flavour.

Falafel

You can’t talk about what to eat in Jordan without mentioning falafel. These deep-fried balls that are crispy on the outside and tender on the inside are made of beans and chickpeas, making them the perfect Jordanian dish for vegetarians.

In Egyptian cuisine—where falafel originates—these fritters are made with fava beans. In Jordan, however, falafel is popularly prepared with chickpeas. They’re typically served either wrapped in some pita with tons of pickled vegetables and tahini and hot sauces on top, or as a meze dish.

Maqluba

Maqluba is the Arabic word for “upside down,” and that perfectly describes this dish. It’s prepared by layering rice, meat and vegetables in a pot, which is then flipped over and served as a sort of upside-down savoury cake.

Popular meats for this dish include chicken and lamb. Meanwhile, for vegetables, tomatoes, cauliflower and potatoes make a regular appearance, as well as eggplant, which is sometimes layered at the very top of the dish after it’s been flipped over. The rice, on the other hand, is extremely flavourful in its own right, as it’s usually cooked in an aromatic broth.

Musakhan

Musakhan is another beloved savoury dish in Jordan, although it has roots in Palestine. This dish consists of roasting chicken and caramelising onions, then assembling them along with other spices, vegetables and nutty olive oil on top of freshly baked taboon flatbread. Many add the wine-coloured Sumac spice when cooking the chicken and onions, adding extra zest, tartness and colour to the meal.

Hummus

Hummus is popular all over the world, but it hits different when you’re eating it in Jordan—one of the countries that does it best. Jordanian hummus is made with chickpeas, tahini, high-quality olive oil, garlic, lemon juice and tons of extra spices to give it that robust flavour.

Sometimes, it’s garnished with paprika or parsley to make it even more aromatic and colourful when served. It’s best enjoyed slathered over freshly baked pita or with some falafel and vegetables.

Zarb

Zarb is an ancient roasting technique for cooking succulent, savoury barbecue with roots in the Bedouin tribe, known as the desert nomads of the Arabian Peninsula. This cooking method involves marinating meat and roasting it in an underground oven. Most times, vegetables are roasted here as well to be served as sides along with the meat.

This hearty, smoky, meaty dish is traditionally served in big batches for celebrations, in large platters stacked on top of one another.

Galayet Bandora

If you love tomatoes, you need to try galayet bandora—Jordan’s traditional stew made from tomatoes, spicy peppers and olive oil. It’s super easy to make but hits the spot if you’re craving some comfort food with a touch of acidity.

Galayet bandora is made by stewing ripe tomatoes and peppers with chopped-up garlic and onions. Then, olive oil and other herbs and spices like cilantro and parsley are added for more flavour.

The dish is super simple but incredibly flavourful. It makes for the perfect dip for warm pita bread or served with meat and rice.

Baklava

There’s arguably no dessert that is more popular in the Levant region than baklava. This decadent pastry is made with phyllo dough with nuts like pistachios and almonds stuffed into its layers and crevices.

Then, it’s soaked with a sweet, sugary syrup (which sometimes has a touch of rose or orange water), keeping the pastry together even if it’s flaky. It’s best eaten while hot, so make sure to get your hands on them as soon as they’re fresh out of the oven!

Knafeh

If you’re a cheese lover, you might opt for some knafeh over baklava. This pastry is made with kataifi, and much like baklava, is baked with nuts and sweet syrup within its many layers.

But what makes knafeh unique is that it’s also layered with ooey-gooey cheese, adding a touch of savoury creaminess to the pastry. It’s an indulgent, sweet and salty dessert with a crisp outer layer and soft, melt-in-your-mouth cheesy goodness in the centre.

Go on a Gastronomic Adventure in Jordan

Jordanian food may be simple, but it’s always packed with flavour, personality and rich heritage. From hearty falafel and musakhan to sweet, indulgent baklava and knafeh for dessert, any foodie will find something delicious and unforgettable in this vibrant cuisine.

Planning to embark on a food adventure in Jordan? Let Entire Travel Group be your guide! Book an Entire Group Journey with us and immerse yourself in the rich culinary world of this historic country.