Jordanian cuisine

Couscous () is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.

Shawarma (; ) is a Middle Eastern dish that originated during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal. The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. Shawarma is a popular street food throughout the Arab world, Israel and the Greater Middle East.

Ayran ( ) is a cold savory yogurt-based beverage that is consumed across Central Asia, the Balkans, and the Middle East. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. It is a national drink of Turkey.

Semolina is a coarse flour traditionally made from durum wheat. Its high protein and gluten content make it especially suitable for pasta.

Tahini (; , or, in Iraq, ) is a Middle Eastern condiment (a seed butter) made from ground sesame seeds. The most common variety comes from hulled seeds, but unhulled ones can also be used; the latter variety is slightly bitter, but more nutritious. The seeds are more commonly roasted than raw. Tahini can be served by itself (as a dip), made into a salad dressing, or used as a major ingredient in hummus, baba ghanoush, or halva.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

cucumber preserved in vinegar

thumb|Coarse bulgur

dish of cabbage leaves with a filling

Tabbouleh (), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad of finely chopped parsley, soaked bulgur, tomatoes, mint, and onion, seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.

Knafeh () is a traditional Arab dessert made with kadayif (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called attar. Knafeh is popular throughout the Arab world, especially in Egypt, and the Levant. Knafeh is often served on special occasions, holidays and celebrating the month of Ramadan. The most common variant of knafeh in Jordan and Palestine, Knafeh Nabulseyeh, originated in the Palestinian city of Nablus.

Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini

Kibbeh (, also kubba and other spellings; ; ) is a popular dish in the Arab world and the Levant in particular, made of spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria.

Kabsa (), also known as Makboos () or Machboos ( ), is an Arab mixed rice dish that originates from Saudi Arabia or Yemen. It is commonly regarded as a national dish in all the countries of the Gulf Cooperation Council. It can also be found in regions such as southern Iran and Gaza in Palestine.

Salep, also spelled sahlep, salepi or sahlab, is a flour made from the tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris). These tubers contain a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts, especially in the cuisines of the former Byzantines and Ottoman, notably in the Levant where it is a traditional winter beverage. An increase in consumption is causing local extinctions of orchids in parts of Greece, Turkey, and Iran.

Syrian salad of fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt)

Maqluba (also attested by a variety of other spellings in English; ) is a traditional Levantine dish, a variety of Pilaf that is popular across Palestine, Jordan, Syria, Lebanon, Israel, and Iraq. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name.

'''Za'atar' ( ; , ) is a versatile herb blend and family of wild herbs native to the Levant, central to Middle Eastern cuisine and culture. The term refers both to aromatic plants of the Origanum and Thymbra genera (including Origanum syriacum, known as Bible hyssop) and to the prepared spice mixture of dried herbs (traditionally Origanum syriacum''), toasted sesame seeds, sumac, and salt. With roots stretching back to ancient Egypt and classical antiquity, za'atar has been used for millennia as a seasoning, folk remedy, and cultural symbol.

thumb|Assorted qatayef Qatayef, katayef, atayef or '''qata'if''' ( ) is an Arabic dessert. It is a type of sweet dumpling filled with cream or nuts, or a filled folded pancake with a thickness similar to a Scottish crumpet.

skewered meat dish

Joshpara is a kind of dumpling popular in Central Asia, South Caucasus and the Middle East. They are made of unleavened wheat dough squares filled with ground meat and condiments.

Mansaf ( /‍ˈ‍man‍.‍saf‍‍‍/) is a traditional Jordanian dish made of lamb, cooked in a sauce of fermented dried yogurt and served with rice or bulgur.

Musakhan (), also known as muhammar (), is a Palestinian dish composed of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread. Originating in the Tulkarm and Jenin area, musakhan is often considered the national dish of Palestine. The dish is particularly popular among Palestinians and Jordanians. It is also eaten by Druze in the Galilee, especially around Iksal and Sandala, and in the Triangle. The dish can be found in Syria, Lebanon and Jordan as well. The dish owes its name to the practice of Palestinian farmers reheating old taboon brea

Mujaddara ( mujaddarah, with alternative spellings in English majadra, mejadra, moujadara, mudardara, and megadarra) is a dish consisting of cooked lentils together with groats, generally rice, and garnished with sautéed onions. It is especially popular in the Levant.

Mulukhiyah (Arabic: ملوخية, romanized: mulūkhiyyah), also known as mulukhiyya , molokhiyya, melokhiyya, molohiya or ewédú, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, '''Jew's-mallow, nalta jute, or tossa jute'. It is used as a vegetable and is mainly eaten in Egypt, the Levant (Lebanon, Syria, Palestine, Jordan and Israel), Sudan, Cyprus, Libya, Tunisia, Nigeria, and Algeria. It is called saluyot in the Philippines. Mulukhiyah'' is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth;

Harees, haresa, hareesa, arizah, harise, jarish, jareesh, (), harisa (), or korkot () is a dish of boiled, cracked, or coarsely-ground cracked wheat or bulgur, mixed with meat and seasoned. Its consistency varies between a porridge and a gruel. Harees is known throughout Armenia where it is served on Easter, and the Arab world, where it is commonly eaten in Arab states of the Persian Gulf in the month of Ramadan, and in Iraq, Lebanon and Bahrain during Ashura by Shia Muslims.

Khubz () is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat tannur bread in Iraq.

type of bread

Freekeh (sometimes spelled frikeh) or farik ( / ALA-LC: farīkah; pronounced free-kah /ˈfɹiːkə/) is a cereal food made from green durum wheat (Triticum turgidum var. durum) that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin, where durum wheat originated.

thumb|right|100px|A small jar of homemade Gulf-style baharat

Akkawi cheese (, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the Palestinian city of Akka (Acre, present-day Israel).

culinary traditions of Jordan

Yemeni dish

dish of Levantine cuisine, skewers of marinated chicken pieces

Sfiha, esfiha, esfirra, sfija, sfihah, sfeeha or fatay () is a Levantine dish consisting of flatbread cooked with a minced meat topping, often a mix of sheep and veal, and flavored with onions, tomatoes, pine nuts, and spices. It is traditionally found in the countries of the Levant, and is closely related to manakish and lahmacun. Sfiha is particularly associated with Baalbek, a city located in the Beqaa Valley of Lebanon.

Palestinian white brined sheep and goat's milk cheese

Jallab or jellab () is a type of fruit syrup popular in the Levant made from carob, dates, grape molasses, and rose water.

thumb|A Syrian meal, with makdous at the lower left of center. Continuing clockwise are a salad, hummus, haloumi and baba ganouj, with pita bread partially visible at the upper right corner. Makdous ( or sometimes ) is a dish of oil-cured aubergines. Part of Levantine cuisine (Syria, Jordan, Lebanon, and Palestine), they are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. Sometimes chilli powder is added.

'''Ka'ak' ( , also transliterated ), is a baked good of varying types produced throughout the Arab world and the Near East. The bread, in Middle Eastern countries, is similar to a dry and hardened biscuit and mostly ring-shaped. A similar pastry called "kue kaak''" is also popular in Indonesia.

Salad dishes within Arabic cuisine

Fatayer (; ; ) are meat pies that can alternatively be stuffed with spinach or cheese such as feta or akkawi. They are part of Arab and Levantine cuisine and are eaten in Lebanon, Syria, Palestine, Jordan, Iraq, Egypt, Fatayer are also popular in Argentina, where they are considered a variety of empanada under the name (singular form ), and in Brazil, where they are known as ("closed sfihas", singular form ).

Leblebi (; ; ; ; ; ; ) is a snack made from roasted chickpeas, common and popular in Iran, Palestine, Jordan, Syria, Lebanon, Iraq, Greece, Turkey and Bulgaria and sometimes seasoned with salt, hot spices, dried cloves, or candy coated.

Fatteh ( meaning crushed or crumbs, also romanized as fette, fetté, fatta or fattah) is a dish eaten in the Arab world consisting of pieces of fresh, toasted, grilled, or fried flatbread covered with other ingredients that vary according to region. It is also some times referred to as shâmiyât ( "Damascene") in the Levant area.

Levantine dish made of raw meat

dish common in the former Ottoman Empire

Quzi (), also spelled as qoozi or ghoozi, is a popular rice-based dish and is considered one of Iraq's national dishes. It is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. The dish can also be found in some Arab states of the Persian Gulf.

milk product

Musabbaḥa (), also known as msabbaḥa, mashausha (), is a runnier variation of hummus made up of whole garbanzo beans and tahini. It is popular in the Levant.

clay oven used in the Middle East to make bread

Levantine dish of tomatoes

Mfarakeh (, also spelled mofarakah or mufaraqah also known as batata wa bayd () is an Arab dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish. This dish is very simple to make for breakfast, lunch or dinner. It is eaten with Arabic bread (Pita) and Arabic tea.

salad based on eggplant

Arab dessert

Stuffed eggplant or zucchini dish

mediterranean cheese

Heated dates filled with meat, mint, and parsley

Warbat (), also known as shaabiyat (, ) and Şöbiyet, is a Levantine sweet pastry similar to baklava.

arabian sweet bread dish