3 dishes people actually cook in Jordan: what they are, how long they take, and what you need to buy.
What can you cook from Jordan? 3 traditional Jordan dishes, from Maqluba (130 min, the quickest) to Mansaf (890 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Jordan on the map. Drag to spin the planet.
The Nablus cheese pastry, built on brined cheese soaked free of its salt and flipped out orange side up.
Bone-in lamb simmered in a sauce of rehydrated jameed, dried fermented sheep's milk, then served over rice on a platter lined with torn shrak flatbread soaked in the same sauce.
An upside-down pot of rice where the vegetables are deep-fried first and the rice cooks in the chicken broth.
Copper documents three dishes from Jordan: Knafeh, Mansaf and Maqluba. Ghee and onion each appear in more than one recipe. All three are boiled. One of the three needs an oven. Between them they use 27 different ingredients.
The three recipes need 27 ingredients between them, of which 3 are shared by more than one dish. Pine nuts the hardest to find: of the 586 dishes in Copper's atlas, 6 use pine nuts. Every ingredient list on this page is complete, with quantities, and free to read.
Maqluba is the quickest at 130 minutes. Mansaf is the longest at 890 minutes, most of it unattended. The median is 540 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Jordan here is rated easy, but every one has the full method written out step by step, free to read. Maqluba is the shortest way in.
Jordan is part of Middle Eastern.
Countries close to Jordan on the globe — and close on the plate.
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