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The Jordanian Mansaf is the most important national dish in Jordan, and it represents a symbol of generosity and hospitality, and it consists of crumbled bread, rice, lamb (mutton) cooked in Karaki Jumeid milk, and decorated with almonds and pine nuts, and it is usually cooked with local ghee.
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Lamb and chicken cooked underground with rice and Arabic spices, served on special occasions.
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Roasted green wheat cooked with meat or chicken, served as a healthy meal.
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A Palestinian dish of rice, vegetables, and meat flipped upside down when served.
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Traditional taboon bread topped with olive oil–sautéed onions, seasoned chicken, sumac, and toasted nuts.
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Chicken cooked with onions and sumac, wrapped in saj bread and toasted.
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Rice with meat and nuts wrapped in pastry and baked as individual parcels.
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A premium version of Qidra cooked in clay and served with rich flavors.
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Whole chicken stuffed with rice and nuts, baked until golden.
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Whole lamb stuffed with rice and nuts, slow-cooked and served at large gatherings.
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Lamb neck stuffed with rice and spices, cooked until tender.
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Stuffed Pigeon – Small pigeon stuffed with rice and nuts, oven-cooked.
