that open the senses preparing us to taste the main dishes presented below on the Jordanian table.
thus, it is very common which comes from the traditional Beduine cuisine and is usually served in the most special occasions. It is a dish made with lamb meat seasoned with aromatic herbs, which can be very spicy sometimes for the palate of Westerners, which is cooked with dry yogurt and served in a huge dish accompanied by a rice garrison, almonds and Piñones.
another of the recipes prepared based on meat, is the ‘kebab’ that cannot be Missing in the hachemit menu, also with lamb meat, is prepared with spices and cooked in coal; The ‘Jaaj Mashwee’ instead is a kind of roasted chicken that is accompanied by bread, salad and hummus.
but the gastronomy of Jordan will not disappoint the lovers of the stew who can taste of the ‘fasoliyeh’ , a bean stew with a tomato base and served with rice, while rice. Those instead, who prefer vegetables will not be disappointed with ‘mluxyyeh’ , a leafy vegetable very similar to spinach, which is cooked in a soup with chicken or veal And it is served with rice.
is known as ‘mahshi’ to stewed vegetables with rice and meat and meat Parra also have their place in the Jordanian menus under the denomination ‘Waraq Dawaalee’ , steamed with rice and meat.
fish also has an important role in Jordanian gastronomy, one of the most traditional dishes is the ‘Sadiya’ > that is made from that fruit of sea, seasoned with spices and accompanied with lemon.