Jordan
4 topics — topics in this category.
Mansaf
Jordan's national dish and social contract: lamb cooked in jameed — fermented dried yogurt — served over rice and markook bread with pine nuts, eaten communally, traditionally with the right hand. Ingredients: lamb on th…
Zarb
The Bedouin underground oven: meat and vegetables sealed in a pit (or drum) with hot coals and sand, emerging hours later smoked and falling apart. Ingredients: lamb or chicken, potatoes, carrots, onions, zucchini, rice,…
Galayet Bandora
The tomato skillet of Jordanian homes: ripe tomatoes stewed down with onions, garlic and olive oil (with meat in the richer version), scooped up with bread. Ingredients: tomatoes (many, ripe), onions, garlic, olive oil,…
Warbat
The syrup triangles of the Levant: crisp filo triangles filled with clotted ashta cream or cheese, baked and drenched in syrup, crowned with pistachio. Ingredients: filo pastry, ashta (clotted cream) or sweet cheese, but…
World Cuisines
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