Falafel is one of the most beloved street foods in Jordan, known for its irresistible combination of crispiness and rich flavor. Made from ground chickpeas blended with a fragrant mix of spices such as cumin, garlic, and parsley, the mixture is shaped into small patties and deep-fried to golden perfection. Jordanian falafel is particularly celebrated for its light and fluffy interior contrasted by a perfectly crispy outer layer.

In Jordan, falafel can be enjoyed in a variety of ways: eaten on its own like a savory snack, wrapped in fresh bread, or stuffed into sandwiches alongside vibrant salads and creamy tahini sauce. It is a staple in local cuisine, offering a satisfying, vegetarian-friendly option at any time of day.

For an authentic taste of Jordanian falafel, two popular spots in Amman are highly recommended. Falafel Al-Quds, located on Al-Rainbow Street, serves outstanding falafel sandwiches and is open daily from 10:00 AM to 9:30 PM. Another renowned choice is Hashem Restaurant in downtown Amman, famous for its traditional falafel plates and longstanding reputation among locals and visitors alike.

Moutabel is one of Jordan’s most popular and flavorful appetizers, offering a deliciously smoky and creamy take on roasted eggplant. While baba ghanoush is well-known across the Middle East, moutabel holds a special place in Jordanian cuisine, distinguished by the addition of creamy yogurt to its preparation.

The dish begins with eggplants roasted over an open flame, which infuses them with a deep, smoky aroma. Once the skin is peeled away, the tender eggplant is mashed and blended with tahini, yogurt, garlic, and fresh lemon juice, creating a rich and velvety dip with a perfect balance of tangy, nutty, and smoky flavors. Moutabel is typically served with warm pita bread and is a must-try for anyone seeking a true taste of Jordanian hospitality.

A fantastic place to enjoy an authentic bowl of moutabel is Hashem Restaurant in Amman, located at Complex No. 4, Prince Mohammad Street 4. This iconic establishment is open 24 hours, making it easy to savor this classic dish at any time.

Hummus is arguably one of the most iconic dishes from the Levantine and Middle Eastern regions, renowned and enjoyed around the world. While it may be a familiar food for many, the true experience of Jordanian hummus takes it to a whole new level. It’s a staple in Jordan, often enjoyed multiple times a day, and for many visitors, it becomes an unforgettable part of their culinary experience.

What makes Jordanian hummus stand out is its unique preparation, despite all versions sharing the same core ingredients: garbanzo beans (chickpeas), tahini, lemon juice, and olive oil. However, each restaurant in Jordan manages to put its own spin on the dish, with subtle variations in the ratio of beans to tahini, the addition of fresh lemon juice, and, perhaps most notably, the quality of the olive oil drizzled on top. These small differences result in a wide range of flavors and textures, all of which contribute to why Jordanian hummus is so highly celebrated.

For the best hummus, you can find it in nearly every restaurant across Jordan. It’s a guaranteed treat for the senses wherever you go.

Fattet Hummus is a delightful variation of the traditional hummus dish, offering a completely different texture and presentation. While many are familiar with the classic hummus, fattet hummus is a lesser-known but equally delicious dish that combines soaked bread, hummus, tahini, and lemon juice into a creamy, fluffy creation. The bread used is often regular white bread, though some variations use pita bread, depending on personal preference.

The main difference between fattet hummus and regular hummus is in its texture. While it shares the same garbanzo bean flavor with a touch of lemon juice and olive oil, the bread makes this dish much lighter and airier, with a whipped-like consistency. It’s a fluffy, creamy delight that feels almost like whipped hummus, offering a contrast to the denser, thicker texture of traditional hummus.

For a great serving of fattet hummus, head to Al Osrah Restaurant in the Abdoun neighborhood of Amman. The restaurant is open daily from 10:00 AM to 11:00 PM.

Labneh is a staple in Jordanian cuisine, especially at breakfast tables, where it is cherished for its rich, creamy texture. Known as strained yogurt, labneh is thicker than regular yogurt, offering a tangy, slightly sour flavor that’s very similar to sour cream, but without the saltiness. Due to its rich consistency, it is typically not eaten as a bowl of yogurt but rather used as a spread for bread or a dip for vegetables.

Labneh can be served plain in a bowl or dressed up with olive oil, and often, it’s enhanced with fresh herbs or leaves. Some variations even include local herbs with unique flavors, such as one that I tried in Jordan, which had a mild horseradish-like taste that paired wonderfully with the smooth, tangy creaminess of labneh.

A great place to enjoy labneh with seasonal herbs is Shams El Balad Cafe in Amman, located at 69 Mu’Ath Bin Jabal Street. The café is open daily from 8:00 AM to 10:00 PM.

Galayet Bandora, also simply called galayet, is a beloved dish in Jordan, known for its rich, stewed tomatoes that form the base of this comforting meal. The tomatoes are simmered until soft, then pureed with garlic, olive oil, and a pinch of salt. The natural sweetness and tanginess of the tomatoes are the stars of this dish, and it is typically enjoyed with bread or served alongside rice for a satisfying meal.

During a visit to Wadi Rum, I had the opportunity to try a variation of galayet bandora that included meat. This version was a chunky tomato sauce enriched with tender cubes of beef, served with rice. It was reminiscent of a hearty, Jordanian-style spaghetti sauce, with the savory addition of meat and a perfect pairing with rice.

Warak Enab, or stuffed grape leaves, and Kousa Mahshi, which are stuffed zucchini, are two classic dishes that showcase the depth of flavor in Jordanian cuisine. These dishes are also popular throughout the Middle East and Mediterranean regions, often served together as part of a larger meal.

Both dishes feature grape leaves or zucchini filled with a savory mixture of rice, ground meat, onions, and light seasonings. After being stuffed, they are tightly rolled or packed and slow-cooked to perfection. In Jordan, warak enab is often served as a mezze dish, typically cold, and sometimes has a sourness from the pickled grape leaves. However, the most unforgettable version I tasted was a home-cooked meal where both the stuffed grape leaves and zucchini were simmered with lamb ribs and fat, resulting in tender, melt-in-your-mouth rolls that had absorbed all the rich, flavorful lamb juices.

For a great restaurant experience, Sufra Restaurant in Amman offers excellent versions of these dishes. Located at Al Rainbow Street 26, it’s open daily from 1:00 PM to 11:30 PM.

Tabbouleh is a vibrant, refreshing salad that’s a staple of Levantine cuisine. Made from finely minced parsley, tomatoes, garlic, and bulgur wheat, it is dressed with lemon juice, salt, and olive oil. Unlike other dishes like hummus or moutabel, tabbouleh is not typically eaten with bread; instead, it is enjoyed on its own with a spoon, allowing the fresh flavors to shine.

For many, tabbouleh is a favorite mezze dish, celebrated for its crispness and freshness. The sharp garlicky flavor, combined with the zesty lemon juice and the delicate saltiness, creates a harmonious balance. The generous amount of parsley provides a fresh, green crunch that’s truly satisfying.

In Amman, you'll find tabbouleh in almost every restaurant, but one of the standout versions is at Rakwet Arab Cafe, where the salad is especially garlicky and flavorful. Located at Al Daraghmeh Commercial Complex, Al Baouniyah St 4, this cafe is a great spot to try this classic dish.

Arabic Salad is a quintessential part of Jordanian cuisine, offering a fresh, light, and flavorful accompaniment to many meals. This salad typically consists of finely diced cucumbers, tomatoes, and bell peppers, all dressed in lemon juice and generous amounts of olive oil, giving it a zesty and refreshing taste.

Although it shares a similar dressing to tabbouleh, Arabic salad features a different vegetable base, making it a versatile and satisfying dish. It’s often enjoyed as a starter, but it also pairs beautifully with main dishes like maqluba (rice and meat) or grilled shish kebabs, adding a fresh, crisp contrast to the heartier flavors. Another popular salad in Jordan is fattoush, which also provides a fresh and tangy option.

You’ll find Arabic salad served at nearly every restaurant in Jordan, making it a perfect addition to any meal.

Ful Medames is a popular dish of mashed fava beans often enjoyed throughout the Middle East, with roots in Egypt. While originally from Egypt, this comforting dish has become a favorite in Jordan, where it’s widely available at many restaurants that also serve hummus and falafel.

The ful medames is typically served with a generous drizzle of olive oil and seasoned with cumin and chili powder for an added kick. The creamy fava beans have a flavor that’s reminiscent of Mexican refried beans, making it a hearty and satisfying meal. One of the best ways to enjoy ful is by scooping it up with fresh bread or pairing it with wedges of onion for a refreshing crunch.

In Jordan, ful medames is often eaten for breakfast, sometimes paired with hummus and fresh raw vegetables for a wholesome and filling start to the day.

For a great experience, try ful medames at Al Osrah Restaurant in the Abdoun neighborhood of Amman, open daily from 10:00 AM to 11:00 PM.

Chicken liver is a savory mezze dish commonly served in Jordan, alongside classics like hummus and moutabel. The chicken livers are typically sautéed in olive oil, with simple seasonings like garlic, parsley, and salt, and finished off with a squeeze of lemon juice for a hint of acidity.

While liver may not be everyone’s first choice, it's definitely worth trying. For many, including myself, chicken liver is an acquired taste that becomes a flavorful favorite over time. In Jordan, the chicken livers are cooked with just the right amount of seasoning, resulting in a dish that’s light yet creamy. Paired with bread, a bit of hummus, and a piece of chicken liver, it makes for a perfect bite.

For a great plate of chicken liver, head to Al Osrah Restaurant in the Abdoun neighborhood of Amman, open daily from 10:00 AM to 11:00 PM.

Manakish, often referred to as Arabic pizza, is a delicious and versatile dish that’s beloved throughout the Middle East. The base is made from a round of dough, which is topped with za’atar (a blend of thyme and other spices), olive oil, and can be customized with various toppings like white cheese (halloumi), eggs, or ground meat. The flatbread is then baked to perfection in a brick oven.

When manakish is served fresh out of the oven, it’s a real treat. The crust is wonderfully crunchy on the outside, yet fluffy and soft on the inside, with the rich flavor of the za’atar herbs infusing every bite. One of the simplest yet most satisfying versions is the za’atar-only manakish, but the addition of halloumi cheese makes for a delightful twist on this classic dish.

In Amman, one of the best spots to enjoy manakish is at a small, family-run bakery located on Niqola Ghanma Street, just off Paris Circle. It’s a charming hole-in-the-wall spot that serves up some of the freshest, most flavorful manakish.

The Kaek bread sandwich is a beloved street food in Jordan, especially popular in the morning hours. The bread itself is a mini, personal loaf coated in a generous layer of sesame seeds. It can be filled with a variety of tasty ingredients, including Happy Cow-like cheese triangles, hard-baked eggs, za’atar, and a drizzle of chili sauce for a little kick. This simple yet flavorful sandwich is a classic choice for a quick bite.

Kaek sandwiches are best enjoyed piping hot when the bread is freshly baked. The combination of warm bread and savory fillings creates a satisfying experience. For one of the best kaek sandwiches in Amman, visit Salaheddin Bakery (مخبز صلاح الدين), one of the oldest and most famous bakeries in the city. At this legendary spot, you can grab a fresh loaf of kaek, add your favorite toppings, and enjoy one of the most iconic sandwiches in Jordan.

Location: Salaheddin Bakery is located at the crossroads of King Al-Husseim Street and Umayah Bin Abd Shams Street.

The Kaek bread sandwich is a beloved street food in Jordan, especially popular in the morning hours. The bread itself is a mini, personal loaf coated in a generous layer of sesame seeds. It can be filled with a variety of tasty ingredients, including Happy Cow-like cheese triangles, hard-baked eggs, za’atar, and a drizzle of chili sauce for a little kick. This simple yet flavorful sandwich is a classic choice for a quick bite.

Kaek sandwiches are best enjoyed piping hot when the bread is freshly baked. The combination of warm bread and savory fillings creates a satisfying experience. For one of the best kaek sandwiches in Amman, visit Salaheddin Bakery (مخبز صلاح الدين), one of the oldest and most famous bakeries in the city. At this legendary spot, you can grab a fresh loaf of kaek, add your favorite toppings, and enjoy one of the most iconic sandwiches in Jordan.

Location: Salaheddin Bakery is located at the crossroads of King Al-Husseim Street and Umayah Bin Abd Shams Street.

Mujadara is a quintessential Jordanian comfort food, often enjoyed as an everyday meal. This simple yet hearty dish combines rice, lentils, and a blend of cumin and other spices. It’s a go-to meal for many, as it’s quick to prepare and incredibly satisfying. Mujadara is also a popular choice among vegetarians in Jordan, as it provides a filling and flavorful option without any meat.

What makes Jordanian mujadara stand out is the cooking technique: the rice and lentils are cooked together from the start, allowing their flavors to meld and create a rich, harmonious dish. The real magic comes with the topping: deep-fried caramelized onions and fragrant pine nuts. These add a crispy, sweet, and nutty contrast that takes this simple dish to another level.

While mujadara is often a home-cooked meal, it can also be found in many local restaurants throughout Jordan, where the flavor and simplicity of the dish are celebrated.

Shawarma is a favorite among meat lovers across the globe, from Europe to the Middle East, and it holds a prominent place in Jordanian cuisine. This delicious dish is available in various types, including lamb, beef, and chicken. The unique cooking method involves stacking layers of thinly sliced meat onto a sword-like spit, which revolves either vertically or horizontally over a heat source. This process infuses the meat with a distinct flavor, and once the outer layers are cooked, the meat is shaved off and served.

Typically, shawarma is wrapped in flatbread and paired with garlic sauce or tahini, along with some pickled vegetables for an added crunch and tang. It’s a versatile dish that can be enjoyed at any time of the day, especially in the form of a quick and satisfying street food.

In Amman, there’s an entire street dedicated to shawarma, where you can find several versions of this iconic dish. Two of the most popular spots to try include Shawarma Reem and Shawarma Bashka, known for their mouthwatering chicken shawarma, with the latter cooking the meat on a horizontal spit.

Ara’yes is a beloved Jordanian street food that’s often mistaken for a deep-fried treat due to its incredibly crispy texture. The name “ara’yes” translates to “the bride,” and the dish lives up to its name with a mouthwatering combination of minced lamb, onions, parsley, and a fragrant blend of allspice seasoning, all stuffed between two layers of pita bread.

The pita is then brushed with olive oil and grilled over hot charcoal, which gives it a golden-brown, crispy exterior, while the juices from the lamb seep into the bread, adding a rich and savory flavor. This combination of crispy bread and succulent filling makes ara’yes a truly irresistible dish.

Ara’yes is typically served in restaurants that specialize in grilled meats, such as shish kebabs, or as part of the street food scene in Jordan.

Shish kebabs are a beloved dish throughout the Middle East and Levantine regions, and in Jordan, they are often made with minced lamb mixed with parsley and seasoned generously with salt. The mixture is then molded onto large, sword-like skewers and grilled over hot charcoal, resulting in a perfect balance of tender meat and a rich, smoky flavor. The combination of meat and fat in the kebabs ensures a juicy, flavorful bite with every skewer.

While shish kebabs can be made from a variety of meats, lamb remains the most popular choice in Jordan, known for its rich taste and melt-in-your-mouth texture after grilling.

For an authentic experience, head to Tawaheen Al Hawa in Amman, a popular spot for Jordanian barbecue that serves up some of the best shish kebabs in town.

Kofta Bi Tahini is a mouthwatering Jordanian dish that features a hearty base of minced kofta meat, similar to shish kebabs, but prepared in a completely different way. The kofta meat is flattened into a patty, topped with thin slices of potato, and generously covered in a thick tahini sauce before being baked to perfection.

The kofta serves as a flavorful base, made from parsley-seasoned minced meat, while the tahini sauce adds a rich, creamy texture. Though tahini is typically associated with a lighter flavor, in this dish, it takes on a nutty richness that’s both luxurious and not as heavy as traditional dairy-based gravies.

For an exceptional taste of kofta bi tahini, visit Sufra Restaurant in Amman, where the dish is served as part of a delicious Jordanian meal.

Musakhan is a traditional Jordanian and Palestinian dish that combines tender chicken, slices of flatbread, and a generous amount of onions, all cooked together with fragrant spices like allspice, cinnamon, and olive oil. The ingredients are stewed until everything—chicken, onions, olives, and bread—becomes fall-apart tender, and the spices meld into a harmonious blend.

While the spices lend a sweet tinge to the dish, musakhan itself is not overly sweet. Instead, the flavor profile is rich and savory, with the onions standing out as the star of the dish. They become so tender and infused with olive oil and the sweet, dry spices that they practically melt in your mouth with every bite.

This is a comforting and flavorful dish, perfect for those seeking an authentic taste of Jordanian cuisine.

Kibbeh are crispy, deep-fried nuggets made from minced meat, onions, and spices, all wrapped in a layer of bulgur wheat and then fried to a golden crisp. Traditionally, kibbeh is often served as a mezze dish or snack, paired with other dishes like hummus or moutabel.

However, in the kibbeh bi laban variation, the deep-fried kibbeh are cooked in a rich, tangy yoghurt sauce (laban), which not only enhances the flavor but also transforms the dish into a satisfying main course rather than a light snack. The creamy yoghurt sauce adds a tangy dimension to the crisp exterior of the kibbeh, creating a balanced and comforting flavor profile.

For those who appreciate raw kibbeh (kibbeh nayeh), it’s another variant that’s also widely enjoyed in Jordan, offering a completely different experience with a fresh, tender taste.

Mansaf holds a special place in the hearts of Jordanians, and it's undeniably one of the most iconic dishes in the country. Often regarded as the national dish of Jordan, mansaf is more than just food – it's a symbol of unity and hospitality. It’s been known to bring people together and even play a role in resolving conflicts, making it a truly cultural treasure.

The dish is built around three essential components: rice, lamb, and jameed. The jameed, a unique dried, fermented goat's milk yoghurt, is rehydrated into a rich, flavorful gravy that is poured generously over the rice and tender lamb. While the lamb and rice are delicious, it’s the jameed that gives mansaf its distinctive sour, salty, and unmistakably goaty flavor. When you take a bite of mansaf, you can literally taste the essence of Jordan – it’s a dish that connects you to the land.

Maqluba, which translates to "upside down," is another beloved dish in Jordan, and one of my personal favorites from my trip. The dish is made by layering meat or chicken, rice, and spices in a single pot. Once cooked, the pot is carefully flipped over onto a large plate or communal tray, leaving the rice at the bottom and the meat or chicken at the top, creating a stunning presentation.

The rice, having absorbed the flavors of the meat or chicken during the long cooking process, takes on a rich, broth-like taste (especially if you choose chicken maqluba). The meat or chicken becomes incredibly tender, falling apart with each bite. In Jordan, I had the pleasure of enjoying home-cooked maqluba in a village setting, and I particularly loved pairing it with Arabic salad – the freshness of cucumber and tomatoes perfectly balanced the rich flavors of the dish.

Zarb, a traditional Bedouin dish, is a unique and flavorful method of cooking meat, reminiscent of a Polynesian underground roast. A mixture of lamb, chicken, rice, onions, and carrots is placed in a square hole dug into the ground, which is then filled with flaming hot coals. The hole is covered with layers of blankets to trap the heat, and finally, sand is placed on top to seal it all in.

After a few hours, the ingredients are smoked, steamed, and grilled simultaneously, resulting in fall-apart tender meat. During my visit to the stunning Wadi Rum desert, I had the opportunity to enjoy this dish. It was served on a large communal tray, with rice at the bottom, topped with a shoulder of lamb and a mix of vegetables. The lamb was so tender and succulent, it was truly an unforgettable experience.

Hareeseh is a beloved Jordanian dessert, widely available throughout the country. Made with a blend of semolina, coconut, cream, sugar, yogurt, and almonds, this sweet treat is baked until golden brown. The result is a rich and sweet dessert, cut into bars that have a density similar to brownies, though the texture and taste are distinctly different.

The floral undertone of hareeseh perfectly complements the grainy texture of the semolina, making it a unique and indulgent dessert for those with a sweet tooth. While I'm not typically one for sweets, this dessert is a must-try in Jordan's diverse dessert scene.

Where to find it: You can find hareeseh at Salaheddin Bakery, located at the intersection of King Al-Husseim Street and Umayah Bin Abd Shams Street. If you're in As-Salt, don't miss the famous Anabtawi Sweets for a local taste of hareeseh.

Kanafeh is one of the most beloved and iconic sweets in Jordan, and it's easy to see why. With its distinctive combination of ingredients and textures, it offers an unforgettable dessert experience. Popular throughout the Levant, especially in Palestine and Jordan, kanafeh features cheese as its primary ingredient, paired with either noodles or semolina. It's then drenched in a rose-scented syrup and topped with a sprinkle of ground pistachios.

The cheese layer, which is similar to mozzarella, offers a creamy base, while the top crust is a delightful mix of crunchy and gooey textures. The sweet, sticky syrup and fragrant rosewater make every bite a true indulgence.

Where to find it: A visit to Habibah Sweets in Amman is a must for anyone seeking the perfect kanafeh. Address: Marwan Madi Complex, Al Hazar St 2, Amman; Open during major business hours.

No trip to Jordan would be complete without experiencing the rich flavors of Turkish coffee and mint tea, two beverages that became an integral part of my journey.

Turkish coffee, thick and muddy, is often spiced with cardamom, offering a bold, aromatic flavor. You can find it served at restaurants, street food stalls, and even gas stations. While Arabic coffee is also popular, Turkish coffee seems more widespread, and its stronger taste made it my personal favorite.

Mint tea, another cherished drink, typically consists of black tea served with a few fresh mint leaves at the bottom. It's a popular choice after meals, providing a refreshing and soothing finish to a hearty feast. After indulging in a satisfying meal of rice, lamb, and jameed, there's nothing quite like leaning back, massaging your full stomach, and sipping a cup of mint tea to complete the experience.