๐ฏ๐ดJordanian Recipes
Explore Jordanian cuisine โ mansaf, maqluba, galayet bandora, kunafa, and Bedouin-Levantine traditions.
4 recipes
Jordanian cuisine is anchored by mansaf โ the national dish of lamb cooked in fermented dried-yogurt jameed, served over rice and shrak bread โ eaten communally. Bedouin influences (zarb pit-roasting) meet broader Levantine meze, stuffed vegetables, and olive-oil cooking. Distinct from neighbouring Levantine cuisines through the centrality of jameed and mansaf.
๐ง Essential Pantry
Jameed (dried fermented yogurt)LambRiceShrak / markook breadOlive oilZaโatarSumacPine nutsAllspiceChickpeas
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hardJordanian ยท Main Courses
Makmoura (ู ูู ูุฑุฉ) โ Jordanian Layered Chicken Bread Pie
Makmoura is a northern Jordanian layered chicken and onion bread pie, built from olive-oil dough rolled as thin as markook or shrak. Slow baking melds sumac, spices, onions, and chicken into a hearty family dish.
185 min 8 870 cal
