Guide to Authentic Jordanian Food: 20 Dishes to Try

Fadi Haddad
1 day ago
11 min read

Updated: 14 hours ago

Food in Jordan is never just about sustenance. It is an event. It is the primary language of hospitality, a gesture of friendship, and a window into the country's soul. When you sit down at a Jordanian table, you are not just being fed; you are being honored.

The Jordanian culinary landscape is a rich tapestry of Bedouin traditions, Levantine freshness, and ancient techniques. It ranges from the "Grand Centerpieces" (massive, communal dishes meant to celebrate occasions) to the intricate "Mezza" culture of sharing small plates, and finally, the soulful street food that fuels the cities.

Whether you are a luxury traveler seeking the finest dining in Amman or an adventurer looking for authentic flavors in Wadi Rum, this guide ranks the Top 20 Must-Try Foods you simply cannot miss.

The Grand Centerpieces: Celebrating Traditions

We begin our journey with the heavyweights. These are the dishes that define Jordanian identity. These are typically consumed as the main event during a heavy lunch (the main meal of the day) or a celebratory dinner.

1. Mansaf: The National Symbol

Jordan is widely regarded as one of the most culturally significant destinations in the Middle East, offering world-class hospitality that rivals any global hotspot. At the absolute center of this tradition is Mansaf. It is not just food; it is the national identity served on a platter know as the most authentic Jordanian main dish. This Bedouin masterpiece features tender lamb cooked in a broth made from Jameed (dried, fermented goat yogurt), served atop a mountain of yellow turmeric rice and Shrak (thin flatbread), and garnished with toasted almonds or pine nuts. The sauce is distinct, tangy, salty, and incredibly rich.

Main Ingredients: Lamb, Jameed (fermented yogurt), rice, shrak flatbread, pine nuts or almonds, ghee. The Anatomy: Rich, heavy, and tangy.
Allergy Caution: Contains Dairy (Jameed/Ghee), Gluten (Bread base), and Tree Nuts (Pine nuts/Almonds). Not suitable for vegans.
When to Eat: This is the ultimate Heavy Lunch. It is almost exclusively eaten on Fridays (the family day) or at weddings and funerals.
Insider Tip: To eat it truly authentically, use your right hand to roll the rice and meat into a ball, so no spoons allowed!

Want to try Mansaf like a local? Contact us now to book your culinary tour or get insider recommendations and potential discounts at Jordan’s top-rated restaurants and kitchens.

2. Zarb: The Bedouin Masterpiece

Zarb is the taste of the desert and a culinary adventure in itself. It is an ancient Bedouin barbecue technique where meat (usually lamb or chicken) and vegetables are placed on a tiered metal rack. This rack is then lowered into an underground pit oven lined with hot coals. The pit is covered with sand and blankets to trap the heat and smoke for hours. When unearthed, the meat is fall-off-the-bone tender with a distinct, smoky earthiness that you cannot replicate in a standard oven.

Main Ingredients: Lamb or Chicken, potatoes, carrots, onions, garlic, Bedouin spice blend. The Anatomy: Smokey, tender, and slow-cooked.
Allergy Caution: Generally safe for Gluten-Free diets (if no bread is added to the rack). Ensure no cross-contamination. Contains Meat.
When to Eat: Dinner. This is an experience exclusive to the desert, best enjoyed under the stars after a day of adventure.

Experience the Authentic Zarb: You can't find this in a city restaurant. Click here to view Wadi Rum Tours that could includes a private Zarb dinner under the stars.

3. Knafeh: The King of Desserts

No trip to Jordan is complete without standing in line for Knafeh. While originally from Nablus, it has been perfected in Amman's downtown. This warm, syrup-soaked pastry is made with a base of stretchy, melted Nabulsi cheese, topped with either semolina dough (Na'ameh or smooth) or shredded phyllo dough (Khishneh or rough), and drenched in rose-water syrup and pistachios. It is a harmonious balance of savory cheese and sweet syrup.

Main Ingredients: White Nabulsi cheese, semolina or phyllo dough, sugar syrup, ghee, pistachios. The Anatomy: Sweet, salty, gooey, and crunchy.
Allergy Caution: Contains heavy Dairy (Cheese/Ghee), Gluten (Wheat base), and Tree Nuts (Pistachios). High sugar content.
When to Eat: Anytime. It is the perfect afternoon treat or late-night celebration.

4. Maglubeh: The "Upside Down" Performance

The name literally translates to "Upside Down." This famous Levantine dish is a one-pot marvel of chicken or lamb, fried vegetables (usually cauliflower, eggplant, and potatoes), and rice. The magic happens at the table as the pot is flipped upside down onto a large platter to reveal a savory "cake" of rice and meat. It is a dramatic presentation that signals a family feast.

Main Ingredients: Chicken or Lamb, rice, fried cauliflower, eggplant, potatoes, vegetable oil, spices (allspice, cinnamon). The Anatomy: Hearty and comforting.
Allergy Caution: Usually Gluten-Free (check spices), but contains Fried Vegetables (Oil). Often garnished with Nuts (Almonds/Pine nuts).
When to Eat: Heavy Lunch. It is a family favorite for weekend gatherings.

5. Gedreh: The Clay Pot Wonder

Replacing the rustic Msakkhan in our list is the sophisticated Gedreh. Originating from Hebron but widely beloved in Jordan, this dish is cooked in a heavy brass or copper pot (the Qidreh) in a communal wood-fired oven. It consists of rice, meat (usually lamb), whole chickpeas, and whole cloves of garlic, all spiced heavily with turmeric and cardamom. The cooking vessel imparts a unique, deep flavor to the rice that standard pots cannot achieve.

Main Ingredients: Lamb meat, rice, whole garlic cloves, whole chickpeas, ghee, turmeric, cardamom. The Anatomy: Fragrant, garlic-infused, and tender.
Allergy Caution: Contains Dairy (Ghee) and Legumes (Chickpeas). Often garnished with Nuts.
When to Eat: Heavy Lunch. A prestigious dish often served to guests of honor.

6. Sayadieh: The Coastal Jewel

While most Jordanian food is meat-centric, Aqaba offers a taste of the Red Sea. Sayadieh is a fragrant, spiced fisherman's dish featuring fresh fish (often Hamour or Grouper) cooked with caramelized onions and aromatic rice. The caramelized onions give the rice a distinct dark brown color and a deep, sweet-savory flavor that pairs perfectly with the spicy Sayadieh sauce on the side.

Main Ingredients: Fresh white fish, rice, caramelized onions, cumin, spices, lemon, vegetable oil. The Anatomy: Aromatic and savory.
Allergy Caution: Contains Fish and Gluten (if fish is dredged in flour before frying).
When to Eat: Lunch or Dinner. Best enjoyed at a seaside restaurant in Aqaba.

Is your stomach growling yet? We build entire itineraries around these flavors. Message us to plan a 'Foodie Tour' of Jordan, complete with private drivers to the country's best hidden gems.

The Mezza Symphony: The Foundation of the Meal

In Jordan, you rarely order just one dish. You order a table full of "Mezza" which are small appetizers that act as the foundation for grills or can be a meal on their own. These items are crucial for Breakfast or Dinner and represent the communal nature of Jordanian dining.

7. Hummus & Falafel: The Breakfast of Kings

The heartbeat of the Jordanian morning. Hummus here is not the store-bought tub you know; it is a smooth, warm blend of chickpeas and high-quality tahini, often topped with olive oil and sumac. Falafel are golden, deep-fried balls of ground chickpeas and fresh herbs (parsley and coriander), crispy on the outside and fluffy green on the inside. They are the ultimate protein-packed start to the day.

Main Ingredients: Chickpeas, tahini (sesame paste), garlic, lemon (Hummus); Chickpeas, parsley, coriander, spices (Falafel). The Anatomy: Earthy, vegetarian, and filling.
Allergy Caution: Contains Sesame (Tahini is pure sesame). Falafel is usually Gluten-Free but can be cross-contaminated in fryers.
When to Eat: Breakfast or Light Dinner. This is the standard Jordanian breakfast, often eaten with sweet tea.

8. Tabbouleh & Fattoush: The Fresh Greens

These are not just side salads; they are palate cleansers essential for cutting through rich meats. Tabbouleh is a parsley-heavy salad (not rice-heavy!) with fine bulgur, mint, and tomatoes, dressed in lemon and oil. Fattoush is a rustic garden salad featuring large chunks of cucumber, tomato, and radish, famous for its fried pita bread croutons and tangy sumac and pomegranate molasses dressing.

Main Ingredients: Parsley, tomatoes, mint, olive oil, lemon, fine bulgur wheat (Tabbouleh); Mixed greens, radish, fried bread, sumac (Fattoush). The Anatomy: Fresh, zesty, and crunchy.
Allergy Caution: Both contain Gluten (Bulgur in Tabbouleh, Bread in Fattoush).
When to Eat: Lunch or Dinner. Essential alongside BBQ to cut through the richness of the meat.

9. Gallayet Bandora: The Skillet Stew

A simple, peasant-style dish that packs an incredible punch. It is essentially tomatoes sautéed with garlic, generous amounts of olive oil, and hot green peppers until they break down into a rich, thick stew. It is best eaten by scooping it up with fresh, warm bread directly from the skillet. It is the definition of "less is more."

Main Ingredients: Tomatoes, garlic, olive oil, hot green peppers, salt. The Anatomy: Acidic, spicy, and simple.
Allergy Caution: Generally safe for all top allergens. Caution for those with Nightshade sensitivity or acid reflux.
When to Eat: Breakfast, Lunch, or Dinner. Often cooked over a campfire or for a quick meal with bread.

10. Fattet Hummus: The Layered Bowl

A heavier, warm variation of hummus often reserved for Fridays. It consists of layers of torn stale bread soaked in chickpea broth, topped with warm chickpeas, a garlic-yogurt-tahini sauce, and finished with sizzling ghee and toasted pine nuts or almonds. The contrast of the soft, soaked bread with the crunch of the nuts is texture heaven.

Main Ingredients: Bread, chickpeas, yogurt, tahini, ghee, pine nuts, garlic. The Anatomy: Warm, heavy, and creamy.
Allergy Caution: Contains Gluten (Bread), Dairy (Yogurt/Ghee), Sesame (Tahini), and Tree Nuts.
When to Eat: Friday Breakfast. This is a heavy meal meant to keep you full for hours.

11. Mutabbal / Baba Ghanoush: Smokey Eggplant

While Hummus is famous, Mutabbal is the sophisticated older brother. It is made from eggplant roasted directly over an open flame until the skin chars, imparting a deep smoky flavor. The flesh is then mixed with tahini, yogurt, and lemon. Baba Ghanoush is similar but typically skips the tahini in favor of diced vegetables (peppers, onions) and pomegranate molasses.

Main Ingredients: Roasted eggplant, tahini, garlic, lemon, yogurt (Mutabbal); Eggplant, peppers, onions, walnuts, pomegranate molasses (Baba Ghanoush). The Anatomy: Smokey, creamy, and silky.
Allergy Caution: Mutabbal contains Sesame (Tahini) and Dairy (Yogurt). Baba Ghanoush often contains Walnuts.
When to Eat: Breakfast or Dinner. An essential part of the Mezza spread.

The Grill & The Stews: Hearty Essentials

Moving away from the dips and salads, these dishes are staples of Jordanian dining, often serving as the protein focus of a meal alongside the Mezza.

12. Shish, Kebab, and Shuqaf Barbeque

In Jordan, "Mashawi" (BBQ) is a ritual. A typical mixed grill platter includes Shish Tawook (chicken chunks marinated in yogurt and lemon), Kebab (minced meat spiced with parsley and onions), and Shuqaf (cubes of tender lamb). The meat is grilled over charcoal, giving it a distinct flavor that pairs perfectly with the garlic sauce (Toumm) served on the side.

Main Ingredients: Marinated chicken and lamb, parsley, onions, garlic sauce. The Anatomy: Smoky and protein-rich.
Allergy Caution: Marinades often contain Dairy (Yogurt). Cheap Kebab sometimes uses Gluten (bread crumbs) as a binder.
When to Eat: Lunch or Dinner. This is the standard "dining out" meal for groups.

Want to try the best BBQ in town? Contact us now to book your culinary tour or get insider recommendations and potential discounts at Jordan’s top-rated restaurants and kitchens.

13. Warak Enab: Stuffed Vine Leaves

A labor of love, these are grape leaves tightly rolled and stuffed with a mixture of rice and ground meat (or just rice for a vegetarian version), then slow-cooked in a lemony broth until they melt in your mouth. They are often cooked in a pot with lamb chops at the bottom to absorb the savory fat.

Main Ingredients: Grape leaves, rice, minced meat (lamb/beef), lemon juice, spices. The Anatomy: Tangy and tender.
Allergy Caution: Generally Gluten/Dairy free, but check broth ingredients. Contains Meat (unless specified vegetarian).
When to Eat: Lunch. Often served as a side dish to a larger meal or as part of a grand buffet.

14. Kufta Bt7eneye: Savory Tahini Casserole

This is a comfort food classic found in almost every Jordanian home. Minced meat (Kufta) is spread into a tray or shaped into fingers, topped with potato slices, and baked in a rich, creamy Tahini (sesame paste) sauce. The tahini thickens in the oven, creating a nutty, savory gravy that demands rice or bread.

Main Ingredients: Minced lamb/beef, potatoes, tahini, lemon, garlic, onions. The Anatomy: Creamy, nutty, and savory.
Allergy Caution: Contains high levels of Sesame (Tahini).
When to Eat: Lunch. Served with vermicelli rice or fresh bread.

15. Kubbeh Blaban: Comfort Luxury

The ultimate comfort dish. Kubbeh (fried shells of bulgur wheat and meat) are cooked in a warm, stabilized yogurt sauce flavored with garlic and dried mint. The contrast between the savory meat shell and the sour, warm yogurt is sophisticated and comforting.

Main Ingredients: Bulgur wheat, minced meat, yogurt, cornstarch (stabilizer), mint, garlic, pine nuts. The Anatomy: Warm, creamy, and textured.
Allergy Caution: Contains Gluten (Bulgur), Dairy (Yogurt), and often Tree Nuts (Pine nuts inside the Kubbeh).
When to Eat: Lunch. A sophisticated home-cooked meal often found in heritage restaurants.

Street Food & Snacks: Eating on the Go

Jordanian cities are alive with energy, and the street food reflects that. These items are fast, cheap, and incredibly delicious.

16. Arayes: The Crispy Meat Snack

Think of this as a meat-stuffed grilled cheese, but vastly superior. Pita bread is stuffed with seasoned minced meat (similar to Kebab mix) and then grilled over charcoal. The fat from the meat renders into the bread, making it impossibly crispy and savory.

Main Ingredients: Pita bread, minced meat (lamb/beef), onions, parsley, spices. The Anatomy: Crunchy and juicy.
Allergy Caution: Contains Gluten (Bread) and Meat.
When to Eat: Dinner or Snack. A popular addition to a BBQ spread.

17. Shawerma: The Street Classic

You may have had Shawerma before, but not like this. In Jordan, it is an art form. Thin slices of marinated chicken or beef are shaved off a rotating vertical spit, wrapped in Shrak bread with garlic sauce (for chicken) or tahini (for beef), and pickles, then toasted on a flat top grill ("Mekbas") until crisp.

Main Ingredients: Marinated chicken/beef, garlic sauce (oil/egg white), tahini, pickles, Shrak bread. The Anatomy: Garlicky and savory.
Allergy Caution: Contains Gluten (Bread). Chicken sauce often contains Eggs. Beef sauce contains Sesame (Tahini).
When to Eat: Lunch, Dinner, or Late Night. The ultimate street food available on almost every corner.

18. Manakish & Kaek Bread: The Dough

Walk into any bakery in the morning and smell the Za'atar (thyme blend). Manakish is a flatbread topped with Za'atar or white cheese (Halloumi or Nabulsi). Kaek is a sesame-crusted bread ring, shaped like a purse, often eaten with baked eggs or cheese triangles. It is the breakfast of the working man.

Main Ingredients: Wheat dough, olive oil, Za'atar blend (thyme/sumac/sesame), sesame seeds, white cheese. The Anatomy: Doughy and herbal.
Allergy Caution: Contains Gluten and Sesame (Za'atar and Kaek crust). Cheese versions contain Dairy.
When to Eat: Breakfast. The ultimate on-the-go morning bite.

19. Kullaj: The Creamy Pastry

Similar to Knafeh but lighter and often associated with Ramadan. Kullaj consists of crispy, paper-thin phyllo dough sheets rolled around a filling of sweet cream (Qishta) or walnuts, baked until golden, and soaked in simple syrup. It is crispy on the outside and wonderfully creamy on the inside.

Main Ingredients: Phyllo dough, sweet cream (Qishta) or walnuts, sugar syrup, butter/ghee. The Anatomy: Crispy outside, creamy inside.
Allergy Caution: Contains Dairy, Gluten, and often Tree Nuts (Walnuts/Pistachios).
When to Eat: Dessert. Extremely popular during the month of Ramadan.

20. Arabic Salad: The Simple Side

We end with simplicity. The Arabic Salad is a standard accompaniment to rice dishes like Maglubeh and Kabsa. Finely diced cucumbers, tomatoes, and parsley dressed simply with lemon and olive oil. It provides the necessary crunch and acidity to balance heavy rice meals.

Main Ingredients: Cucumber, tomato, parsley, lemon juice, olive oil, mint. The Anatomy: Light and refreshing.
Allergy Caution: Generally safe. Watch for Nightshades (Tomatoes).
When to Eat: Lunch. Always served alongside heavy rice dishes to provide freshness.

Ready to Taste the best authentic Jordanian food?

Reading about these flavors is one thing; tasting them in a Bedouin tent in Wadi Rum or a heritage home in Amman is another. At Jordan Concierge, we believe that the best way to understand our culture is to eat it. We know the chefs, the hidden street stalls, and the luxury tables that define Jordanian cuisine.

Don't settle for tourist traps.

Want to dine like a local? Contact us now to book your culinary tour, get our curated list of the best authentic restaurants for these specific dishes, and secure exclusive table reservations.