The national dish of Jordan consisting of lamb cooked in fermented dried yogurt sauce, served on a bed of rice and flatbread.

A hearty combination of lentils and rice topped with caramelized onions.

Roasted chicken served on taboon bread with caramelized onions and sumac.

Traditional Bedouin dish of meat and vegetables slow-cooked in an underground oven.

Seasoned meat stacked and roasted on a vertical spit, served in bread with tahini sauce.

Deep-fried balls made from ground chickpeas, herbs, and spices.

Creamy dip made from mashed chickpeas, tahini, olive oil, lemon juice, and garlic.

Bulgur and minced meat croquettes filled with spiced meat and pine nuts.

Layered dish of rice, vegetables, and meat, cooked and flipped upside down.

Traditional salad with toasted pita bread, mixed vegetables, and sumac dressing.

Fresh herb and bulgur salad with parsley, mint, tomatoes, and onion in a lemon dressing.

Layered phyllo pastry filled with chopped nuts and sweetened with honey syrup.

Sweet cheese pastry made with shredded phyllo dough, filled with cheese and soaked in sweet syrup.

Small pancakes filled with nuts or cheese, folded and fried, then dipped in sweet syrup.

Pickled baby eggplants stuffed with walnuts, red pepper, and garlic in olive oil.

Grilled pita bread stuffed with seasoned minced meat and herbs.

Stuffed vegetables (typically zucchini, eggplant, or grape leaves) with rice, herbs, and spices.

Stuffed grape leaves with rice, minced meat, and aromatic herbs.

Vegetarian stuffed grape leaves with rice, vegetables, and herbs.