🇯🇴Jordanian Recipes

Jordanian cuisine is anchored by mansaf — the national dish of lamb cooked in fermented dried-yogurt jameed, served over rice and shrak bread — 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.