Jordanian cuisine

Jordanian cuisineis aLevantine cuisinedeveloped over time inJordan. Stuffed vegetables are common, with many different techniques employed in their preparation.  Meat is an important component of Jordanian cuisine, most oftenlamb,beefand chicken but alsogoatand camel meat. Rice is frequently served as a side dish but there are also one-pot rice dishes such asmaqloubah.
As one of the largest producers ofolivesin the world,olive oilis the main cooking oil by Jordanians and Jordan as a whole.Herbs,garlic,onion,tomato sauceandlemonare typical flavors found in Jordan.
The blend of spices calledza'atarcontains a common local herb calledsumacthat grows wild in Jordan and is closely identified with Jordanian and other Middle Eastern countries.
Yogurtis commonly served alongside food and is a common ingredient itself; in particular,jameed, a form of dried yogurt is unique to Jordanian cuisine and a main ingredient inmansafthe national dish of Jordan,and a symbol in Jordanian culture for generosity.
Another famous meat dish in Jordan iszarb.It is especially popular in areas inhabited byBedouintribes such asPetraand the desert ofWadi Rumwhere it is commonly served to tourists.Zarb is prepared in a submerged oven called ataboon, and is considered a delicacy. It consists of a selection of meat (usually chicken and lamb), vegetables (zucchini, eggplant, carrots, potatoes) and is served with rice and various meze, such as tabbouleh salad.
Internationally known foods which are common and popular everyday snacks in Jordan includehummus, which is a purée ofchick peasblended withtahini, lemon, and garlic, andfalafel, a deep-fried ball or patty made from ground chickpeas.
A typicalmezzeincludes foods such askibbeh,labaneh,baba ghanoush,tabbouleh,olivesandpickles.Bread,rice,freekehandbulgurall have a role in Jordanian cuisine.
Popular desserts includebaklava,knafeh,halvaandqatayef(a dish made specially forRamadan), in addition to seasonal fruits such aswatermelons,figsandcactus pearwhich are served in summer.
Turkish coffeeandteaflavored withmintorsageare almost ubiquitous in Jordan.Arabic coffeeis also usually served on more formal occasions.
Pork consumption is forbidden to Muslims in Jordan, in accordance withSharia, the Islamic law.
Jordanian cuisine is a part ofLevantine cuisineand shares many traits and similarities with the cuisine ofLebanon,PalestineandSyria, often with some local variations. More generally Jordanian cuisine is influenced by historical connections to the cuisine ofTurkeyand the formerOttoman Empire. Jordanian cuisine is also influenced by the cuisines of groups who have made a home for themselves in modern Jordan, includingArmenians,Circassians,Iraqis,Palestinians, andSyrians.
Food is a very important aspect ofJordanian culture. In villages, meals are a community event with immediate and extended family present. In addition, food is commonly used by Jordanians to express their hospitality and generosity. Jordanians serve family, friends, and guests with great pride in their homes, no matter how modest their means. A "Jordanian invitation" means that one is expected to bring nothing and eat everything.
Celebrations inJordanare marked with dishes from Jordanian cuisine spread out and served to the guests.  Customs such asweddings, birth of a child, funerals, birthdays and specific religious and national ceremonies such asRamadanand Jordan's independence day all call for splendid food to be served to guests. To celebrate the birth of a child,karawiya, a caraway-flavoured pudding, is commonly served to guests.
By far the most dominant style of eating inJordan,mezzeis the small plate, salad, appetizer, community-style eating, aided by dipping, dunking and otherwise scooping with bread.Mezzeplates are typically rolled out before larger main dishes.
A typical Jordanianmezzemight include any combination of the following:
In Jordan, meals are usually started with soups. Jordanian soups are usually named after their main ingredient such as: