Jordanian Food Surprises a Food Snob

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I was most excited to try Jordanian food as I had no idea what it would be like.

I got a lot of flack when I announced that I did not like green pepper, who knew it would be that controversial?

I’m not a picky eater but there are a handful of things I don’t like and even more that I’m not crazy about. 

Or so I thought.

I tried some of these things in Jordan and realized I did like them. Well I like them in Jordan.

Jordanian Foods to Try

You’ll find that many of the foods in Jordan are similar to those in Lebanon, Palestine and Syria. While we have formal country borders, gastronomy does not.

 

Falafels are just one of the Jordanian food that will surprise you. Discover what food in Jordan you need to try with this delicious guide.

Falafels

There are many falafel shops in Toronto and I have tried them many times, really wanting to like them but always feeling lukewarm about the rock hard flavourless balls.

Falafels are typical Jordanian food but here they are light, fluffy deliciousness. I think the brightness of parsley helps the flavour but overall they are a must-try.

Labneh

This simple dish is one that is often used as a filling for sandwiches, or can be served as a dip as part of a spread of mezze dishes.

The basic ingredient for labneh is yogurt. It is stirred with a little bit of salt to help the yogurt to separate, before it is strained. For this, the mixture is placed over a cheesecloth, so that the fluid can drain away.

After around 12 hours the remaining yogurt will have a texture similar to cream cheese.

When being served as mezze, it will often be drizzled with olive oil and herbs to be served.

 
Mouttabal is just one Jordanian food you should try, this smoky eggplant dip is similar to baba ganoush and a common food in Jordan.

Mutabal or Mouttabal

On my formal list of the 5 things I don’t like. I have tried to cook eggplant so many times.

I still don’t like baba ganoush but Jordanian mouttabal is an delicious blend of roasted eggplant, yogurt, tahini, garlic and lemon.  

Usually served as a dip that has quite a light texture. The key ingredient for this dip is eggplant.

This is cooked until the flesh of the eggplant is soft, charred then skinned.

The flesh of the eggplant is  chopped before being mashed together with olive oil, yogurt, tahini and lemon juice.

Mouttabal is often served as a part of a mezze buffet with a range of other options. Or it can simply be served with a flatbread.

And you can bet I will be making it at home.

Tahini

Although it is not exclusively a Jordanian food, tahini is a food that plays an important part in the food culture of the country.

It is a condiment that is made with sesame seeds. Seeds are soaked in water so that the kernels can be taken. These are then toasted, before being ground into a paste.
 

EASY RECIPE: Sriracha Hummus

 
Tahini can have quite an oily texture, and especially those that have been prepared organically such as organic tahini may need to be kept refrigerated.

It can be served as a dip, or is also used to make hummus and baba ghanoush.

 
mansaf

Lamb

I have tried lamb before. I tried lamb in New Zealand where it’s supposedly the best. In general I am not crazy about it.

The national dish of Jordan is mansaf, and it changed my mind about lamb.

A large flatbread is topped with rice, almonds, pine nuts and lamb. It has been simmered in dried yogurt and then mixed with water to create a creamy sauce.

My driver Rami explained that many people need to take naps afterward and I can attest that it true.

Khubz

While some dishes may claim to have a long history, there is evidence that khubz bread was being eaten in Northern Jordan over 14,000 years ago.

There are also claims that there were six different recipes for khubz included in a cookbook dating from the tenth century.

Today, it is a round flatbread that is traditionally cooked in a clay oven. Because it doesn’t include any fat added to the dough, it can dry quite quickly.

Because of this it is commonly eaten warm from the oven.

The bread can be used to hold foods such as falafel or kebab meat, along with a range of other mezze used as fillings.

 

Jordanian food Maqluba, also knwn as Maklube; traditional upside-down casserole made with fried vegetables, chicken or lamb. and rice

Maqluba

A layered dish that has a very distinct appearance when it is on the plate, maqluba has been a part of Middle Eastern cuisine for centuries.

Indeed, it actually appears in one of the region’s first food books that was published in the thirteenth century.

This Jordanian food is made by layering fried vegetables, rice and meat into a dish. This is then cooked in the metal dish, which is turned upside down on to a plate for presentation.

The most common ingredients are cauliflower and eggplant, while chicken and lamb are often used as the meat for the dish.

Maqluba is usually served with salad and yogurt.

Sayadieh

At its heart, sayadieh is a simple dish of fish and rice. Yet it is a delicious way to enjoy fish while visiting Jordan.

The fish itself is either cod or haddock, and the fillet of this white fish is then cooked with turmeric, black pepper, red chili peppers and nuts in the sauce.

The rice is also cooked separately with spices to give it a red hue. The fish is then placed on top of the rice with a few chopped nuts to garnish, and it is usually served with a tahini sauce.

 

Arabic and middle eastern food concept. Fatayer sabanekh - traditional arabic spinach triangle hand pies on a blue stone background.

Sabanekh

Also often known as fatayer in some areas of the country, these pastries are ideal for a lunch on the go, or can be purchased as a snack from bakeries.

The pastry is baked while preparing these dishes. So it should be crispy on the outside but quite light and fluffy inside.

The filling for sabanekh can include a cheese filling, while the most common filling is a spinach blend where the spinach is mixed with onions, olive oil and seasoned before being folded into the pastry pocket which is then baked.

Kibbeh

These dumplings are an important part of Jordanian food, and make good use of the bulgur wheat that is grown in the region.

The cracked bulgur wheat is combined with fried onions and ground meat in order to make the dumplings.

The kibbeh can be made with almost any meat that is available, and this can include lamb, beef and even camel or goat where available.

READ MORE:  The Petra Monastery

The ingredients are seasoned and then worked together before being baked, although some variations may also be cooked in a broth to give the dumpling a softer texture.

Fun Fact: You can also find these treats in Mexico. Traditional food in Mexico is influenced by Lebanese immigrants.

It has evolved to become a popular Mexican antojito, or snack, called kibis.

Mo’ajanat/ Moajanat

Pastries are a key part of Jordanian cuisine, and mo’ajanat are another type of pastry that can be eaten either as a snack or as part of a larger meal.

The pastries are made by cutting triangles of pastry that are then used to create a pocket. They are usually stuffed with either a cheese, meat or Za’atar filling.

In many families, they will usually prepare a batch of these pastries using different fillings.

This means that when you do go in to try and take one of these pastries, you won’t always get to know what the filling will be!

 

Jordanian spice Zaatar on Manakish spice mix with naan bread - traditional Middle Eastern blend made with thyme, sesame seeds, salt, sumac, oregano, cumin, fennel seeds and marjoram

Manakish

Manakish is a type of topped bread that would often be compared with pizza by those explaining the dish to people trying it for the first time.

Here, the bread is usually cooked in the morning, with smaller batches being prepared with different toppings.

These can include za’atar spread on the bread, with other topping options including spinach, minced lamb or cheese.

The bread can then be cut into slices to be eaten, or it can also be folded over. Manakish are generally considered to be a breakfast or lunchtime dish in Jordan.

Za’atar

Although it is not a dish as such, Za’atar is an important part of Jordanian food. It is both a type of herb and a blend of dried spices that includes the herb..

While there are different recipes that can be used in preparing Za’atar, the majority of these spice blends will include dried sumac, toasted sesame seeds and salt.

The seasoning can be used to make breads or spread with olive oil on a flatbread. It is also regularly used for seasoning meat dishes.

 

Jordanian food musakhan or sumac chicken closeup on a plate on the table. horizontal top view from above

Musakhan

Chicken is one of the staple meats found in Jordanian cuisine as well as Palestinian.

For this Jordanian food the meat is simply prepared so that it shines. The chicken is roasted with pine nuts and onions, and is seasoned with a blend including sumac and allspice.

This is served on a taboon flatbread, which gives it a similarity to some chicken kebab dishes. Although here the meat isn’t generally chopped before serving, rather it is served whole.

Musakhan is often prepared to celebrate the olive harvest and the fresh oil. Yet in reality is available throughout the year.

Tabbouleh

Salad is something that is not always associated with Middle Eastern cuisine. But here tabbouleh is common, and is often part of a mezze spread.

For this Jordanian food the base leaf for the salad is actually parsley, which is chopped and combined with bulgur wheat, mint, tomato and onion. This is drizzled with a zesty dressing that is made with olive oil, lemon juice and salt.

Some variations may also add garlic into the mix as well, although this is not necessary in every recipe.

There are also variations of the dish to be found in many other countries as well, as it has been exported successfully across the world.

Freekeh

One of the components of many Jordanian food, freekeh is made by toasting green durum wheat.

The toasting gives the grain a smoky flavour. It is gaining popularity around the world as it is high in protein and fibre.

Cracked freekeh can have a softer texture such as oatmeal, while uncracked is firmer and more often used as a base for other savoury dishes.

Freekeh is washed before it is cooked in a broth, and it can then be seasoned before being served.

It is often served with roast meat or vegetables, or it can also be cooked with more broth and prepared as a soup.

 

Jordanian red lentil soup also known as mercimek corbasi, red lentil soup, turkish cuisine

Adas Soup

Lentil soups are found in many different cuisines, and here in Jordan the Adas is just such a soup that is so filling it is usually served as a main meal rather than an appetizer.

The preparation of the soup is actually very simple, as the two main ingredients are the lentils and a diced onion.

These are then cooked together in a chicken broth, although those catering for vegetarians can easily switch out the chicken stock for a vegetarian one.

The soup is then served with a pita bread and a wedge or two of lemon, for a healthy and hearty soup.

Fasoulya

A popular soup in Jordan, fasoulya is a dish that is made with beans as the main staple ingredient.

There can be varieties that are made with either green beans or white beans. However, the versions made with white beans are the most common.

These beans are cooked in a broth with tomatoes, and other vegetables that will often include carrots, celery and onions. 

As always, the exact recipe varies in line with the chef’s preferences.

Fasoulya is another dish that is found in many parts of the Middle East.

Ful Medames

This is a Jordanian stew that is both very simple but can also become elaborate when a range of different ingredients are added to the blend.

The simple recipe for ful medames is fava beans that have been cooked in a broth with vegetable oil and cumin.

However, this simple stew can be enriched with a range of different ingredients, including garlic, onions, parsley and chili peppers.

It is also commonly prepared in a similar way to hummus where the beans are cooked until they are soft, and also often cooked with tahini.

 
Traditional cuisine in Jordan fattoush salad on a plate with pita croutons, cucumber, tomato, red onion, vegetables mix and herbs

Fattoush

This isn’t just a regular salad. The ingredients in the salad usually include lettuce, tomato, mint leaves, red onion and cucumber, which are then drizzled with the dressing.

One of the ways to make a salad more exciting is to use a lively dressing that will really help to emphasize the ingredients in the salad.

The dressing here is a combination of lemon juice, olive oil and red wine vinegar, and these sharp ingredients help to give fattoush a zesty citrus flavour.

This dish is particularly popular during Ramadan celebrations.

Ara’yes

These sandwiches are often found in street food stalls or kebab shops in Jordan. They look a little similar to quesadillas.

Naturally, the bread used here is a pita bread. Although it is generally not the whole bread but rather two slices of the pitta cut into a quarter circle shape.

These are filled with a mixture of minced lamb, parsley and onions, which are usually seasoned with allspice. Once prepared, they are brushed with olive oil before being grilled on both sides.

This gives the sandwich a crispy texture and the juicy lamb helps to make this an irresistible snack.

 
Limonana is just one Jordanian food you should try. This mint lemonade is one a popular summer foods in Jordan as it's so refreshing.

Jordanian Drinks

Limonana

I usually only drink water or alcohol. I’m not big on juice or pop, but here in Jordan lemonade is mixed with so much mint it is green and absolutely delicious.

And the mint doesn’t stop there. I resisted drinking any tea here but then Mahmoud told me to try to sage tea with mint, I’m a complete convert and love it.

Maybe I should have a site called Mint is Magic?

Shaneeneh

A traditional yogurt drink that is particularly popular during the summer months. It is often drank to help people to cool down during the heat.

The preparation of shaneeneh is actually remarkably simple, as it is effectively a blend of natural yogurt that is combined with iced water and a measure of salt.

There are some variations that will also use carbonated water, with a little mint included to add to the flavour as well.

This has been drunk in Jordan and the region for centuries, and is often an accompaniment to meat and rice dishes.

 
Jordanian drink arak is the same as the Arabic alcohol drink Raki with anis and ice.Turkish and Greek Traditional aperitif arak Ouzo

Arak

A spirit that is made with anise and grapes, arak is one of the common drinks that is used to accompany mezze dishes in Jordan.

In fact, it is known as the milk of lions and popular throughout the Middle East. However, sometimes it is better known as arack or arraki.

The spirit is simple to produce. It is made with grapes and the oil squeezed from aniseeds, which give this spirit a liquorice flavour.

When it is drunk, the arak is generally diluted with water in around two parts water to one part arak. When it is served, the mixture of arak and water is usually poured over ice. Ice is never added last.

If you pour incorrectly it can cause part of the spirit to separate. It will leave an oily layer on the top of the drink.

Also, for the same reason, it is customary to use a clean glass for each drink, rather than topping up a glass with more arak.

 
Food in Jordan, Traditional Arabic pastry cake with pistachio named kadaif or kataifi closeup. Vertical
Knafeh pastry

Desserts in Jordan

Knafeh

Another dessert in Jordan that is common in many countries in the region.,  Knafeh is made with a type of pastry that is very thin, often made with semolina.

This dough is layered with generous servings of a sweet syrup, with some layers of clotted cream in between the layers of dough.

The pastry is often covered with either red or orange food colouring to make the mix even more appetizing.

Once cooked, it is often drizzled with more syrup then topped with chopped pistachios to serve.

Warbat

A Jordanian dessert that originated in Jordan, but is now popular throughout the region.

Warbat does have some similarities with baklava. Here the thin layers of phyllo pastry are interspersed with layers of custard.

It can be flavoured with a range of different sweet flavours such as orange blossom or lemon.

It is topped with a drizzle of sweet syrup and often chopped pistachios or other nuts as well. Warbat can actually look quite different.

It depends whether it is produced in larger batches and presented in a large pan, or individually presented treats.

 
Jordanian cuisine includes a dish similar Turkish Dessert Baklava with pistachio.
Middle eastern or arabic dishes. Turkish Dessert Baklava with pistachio.

Baklava

This dessert has been made in the Middle East for over two thousand years. In fact there is a  with a reference to the sweet treat in the writings of Cluny the Elder, over a century BC.

Its success depends on the combination of pastry, nuts and honey that has proven to appeal to taste buds over the millennia.

The layers of phyllo pastry are combined with layers of pistachios, walnuts or hazelnuts. The glue that holds it all together is honey.

For serving, the baklava may also be drizzled with a rose water or orange flower water syrup.

Umm’Ali

This is one of the desserts in Jordan that is often found in family meals.

This is a dish similar to a bread and butter pudding. However, instead of bread the chef will use pastry as the bread element of the dish.

This is combined with pistachios, raisins and coconut flakes, before receiving a generous measure of sugar.

The umm’ali is then baked until the dish has a golden crust. Finally it is sprinkled with cinnamon to serve.

What Jordanian food have I missed? Leave a comment below!

 

Pin it For Later: Jordanian Food

Disclosure: I was a guest of the Jordan Tourism Bureau. They did not request that I write a favourable review or decide that I had been wrong about so many foods I thought I didn’t like.

Join the Conversation

  1. I’m about to go to bed…and now I want a midnight snack. Yum!

    Signed,
    Jealous in Chicago 🙂

  2. All of it sounds absolutely delicious, but I’m really intrigued by the minty lemonade.

  3. i think most ladies would be lukewarm about rockhard flavourless balls.

    hahahahaaha!!!!

    Ok Ok.. i don’t like onions. there i said it! many ppl would throw a blub at me:*(

  4. Lily (Explore for a Year) says:

    Love your food photos. The first time I tried falafel was actually on this trip to Jordan, even though I’ve also passed by countless falafel shops in Toronto.

    At first I thought it was strange that it’s greenish-yellow inside the falafel, but after having it as part of my breakfast for a few days they became an acquired taste.

    Food is such an important part of a good travel experience, so really happy to hear you enjoyed the deliciousness!

    – Lily

  5. Hi Ayngelina, I have similar feelings about falafel (or shwarma for that matter) in Toronto. Maybe because the first time I tried it, it was in Israel. PS: I also don’t like eating Indian food in Toronto for the same reasons, don’t know why, too sanitary? lol.

  6. Nadia | Gap Daemon says:

    Middle Eastern food is my absolute fave… obviously to me it’s pure comfort food, as it’s the stuff I grew up on, but seriously: just looking at the photos in the post makes my mouth water. YUM!

  7. Hope you are bringing some of that tea home! Look forward to all the variety of foods that you will be making when you get home for Christmas! We will be starting new traditions this year – at least in the kitchen!

  8. The lamb sounds delicious. And I would love to try the sage tea. That sounds very interesting.

  9. I would totally read Mint is Magic 😉

  10. Too many things I don’t like to list them all (they include lamb, though). However, Arab food is my favourite, so I do very well in Jordan 🙂

  11. Mmmm I freaking love falafel but you are right, if it isnt done well it is dry balls of garbage. Jordan looks delicious.

    1. Ayngelina Author says:

      balls of garbage – love it!

  12. Traveling Ted says:

    It is interesting to see a plate of french fries in the middle of the platter of Jordanian food. There is a Middle Eastern place just around the corner from me and they have french fries on their menu. I thought this was just because they wanted to appease certain finicky American diners. I guess it must be a staple as shown by this photo.

    1. Ayngelina Author says:

      I think french fries have become a universal staple now. But for the record, I had none in Jordan.

    2. Jean Tuico says:

      Hello every one??I am also crazy to think that for the mean time i will eat that kind of food where as I can’t found it in Philippines but when I tasted it ;it was amazing and I like it unexpectedly ???

  13. I learned to love onions and yogurt while I was in France 🙂

    1. Ayngelina Author says:

      Onions are amazing, but not raw.

  14. Yum! I really can’t wait to go!

    1. Ayngelina Author says:

      You will love it Angie, it is fantastic.

  15. Ah food… I am a preferred vegetarian but when on the road I can’t be trusted – too many delicious and new things to try, and even though we can have practically everything here too, it just doesn’t taste the same. Gotta add mint to my sage tea…never thought of that!

    1. Ayngelina Author says:

      It is really delicious. I’m not a huge tea fan but I couldn’t turn it down.

      1. In the UAE, they make mint lemonade — mint blended with ice and lemon juice then sweetened. It is fantastic!

  16. The Travel Chica says:

    All of those food pics look delicious! I feel the same way about falafels. Guess I just haven’t had the good stuff.

    1. Ayngelina Author says:

      I have always wanted to like them but never could, you must go to Jordan. Or maybe first just try a Jordanian restaurant.

  17. Gerard ~ GQ trippin says:

    Wow. the only green lemonade I’ve ever seen is the lime-ade at Hot Dog on a Stick.

    Falafels usually tastes better with tzatziki and chili sauce as well.

    1. Ayngelina Author says:

      Wait is hot dog on a stick a restaurant?

  18. What?! You don’t like green pepper or eggplant?? 🙂 I agree with you that the falafel in Jordan is delicious. My favorite was in a little local eatery in Amman. I loved pretty much all of the food I was served in Jordan, and of course enjoy a shwarma or two along the way 🙂

    1. Ayngelina Author says:

      You actually like green pepper? Cooked or raw? Actually I can’t stand it either way. At least we agree on food in Jordan.

  19. Yum! I’m thinking about a trip to Egypt/Jordan in Feb and your getting me excited to eat there!

    1. Ayngelina Author says:

      My biggest piece of advice is to make sure you allot enough time for Jordan. A lot of people only stay 2-3 days but you definitely need more time.

  20. Ayngelina, I love reading Bacon is Magic, but I’m sorry, I’d stay as far away as possible from a site called Mint is Magic. Yuck! I just about gagged when I saw that lemonade. It’s the same color as green peppers. That should tell you all you need to know right there.
    Everything else looks great!

    1. Ayngelina Author says:

      What you hate mint? how? why?

      I will not change the blog name, but only for you.

  21. That mint lemonade…yum! At the cooking school I worked at in Nice, we made a version of the eggplant dip with goats cheese…SO good. A variation worth trying 🙂

    1. Ayngelina Author says:

      The lemonade is fantastic. I’ll be making it this summer.

  22. I hate eggplant as well, but I’ll eat it in Indian food only. Maybe I need to give this dish a shot as well.

    Also, that lamb dish looks AMAZING!

    1. Ayngelina Author says:

      I just find the texture is usually disgusting and baba ganoush isn’t flavourful enough for me but this dip is really fresh and tasty.

  23. Roy Marvelous says:

    Wow, lamb that’s better than NZ’s huh??

  24. You’re making me hungry just talking about all the foods you thought you didn’t like but ended up loving ;). I think bad first impressions can haunt us for years – when prepared the right way, I think we’d all be surprised at how many more things we’d try.

  25. I just tried to eat that food right through the computer screen. There’s now drool on my laptop. It was worth it, though! 🙂

    1. Ayngelina Author says:

      Ha, well as long as it’s worth it!

  26. Andi of My Beautiful Adventures says:

    Eggplant droooooool!

    1. Ayngelina Author says:

      I knew you would like it.

  27. TheWorldOrBust says:

    That lamb looks bommmmmmb

  28. Those dishes looks so yummy. When are you coming to NY? I want to take you to have all sorta of good Chinese food haha Maybe you’ll have a post about asian food here.

    1. Ayngelina Author says:

      I would LOVE to come to NYC. It actually could be in the plans for me this summer….

  29. It’s great you’re actually giving a second chance to all those things you used not to like!

  30. I thought green pepper was a pretty common dislike! This spread looks amazing. I jump down people’s throats about not liking cilantro, since where I from (New Mexico), we put it on everything! PS I also dislike eggplant.

    1. Ayngelina Author says:

      I am so happy that you are backing me up on this – green pepper is disgusting.

      Cilantro is delicious!

  31. Lorenzo Gonzalez says:

    Talk about mouth watering! Everything looks super delicious, especially the Falafels! My fav!

    1. Ayngelina Author says:

      My new fav too, can you get them in Belice?

      1. Lorenzo Gonzalez says:

        Unfortunately no! That sucks.. I can only have them when I visit Guatemala or Mexico.

        1. Ayngelina Author says:

          Well at least you are somewhat close…

  32. Mark – ramblecrunch says:

    It all looks and sounds so good. I am especially intrigued by the mouttabal. Food is such a driver for where we will visit… I guess we’ll have to head over to Jordan for a taste. Fun post.

    1. Ayngelina Author says:

      It is definitely worth it for the mouttabal.

  33. Wow, great photos. I agree about the falafel. Best in the world!

  34. Jade Johnston says:

    Falafel is AMAZING when done right!

    1. Ayngelina Author says:

      Yes and I hadn’t had it right until Jordan

  35. Falafel and mouttabal are one of my favorite foods! I’ve learned how to make mouttabal at home and have it with some nice pita bread!
    But what I was really surprised to see was the lemonade mint drink! It looks really refreshing! I must look into trying it sometime soon! 🙂

  36. Emily in Chile says:

    Looks delish! The mouttabal in particular sounds amazing, and I wouldn’t say no to some falafel.

    1. Ayngelina Author says:

      From now on I won’t either!

  37. Camels & Chocolate says:

    Girrrrl, I am so with you on the eggplant. BLECH. Yet, you’re right, when I was in Israel, I’m pretty sure I liked the eggplant concoctions they whipped up.

  38. DTravelsRound says:

    I LOVE Middle Eastern food. It is SO good!! That first photo made me super hungry!

  39. Raymond @ Man On The Lam says:

    I’m with ya on the green peppers. I’ve always loved falafel though.. 🙂

  40. That lamb looks AMAZING. I love almonds in food.

    1. Ayngelina Author says:

      Really? What other almond/food combination do you love?

  41. Nomadic Samuel says:

    I agree with you that if falafel isn’t done right there’s not much going on.

  42. Green peppers are yummy! haha
    Also I am amused of the first photo all the Jordanian food and then the french fries there in the bottom. Gotta love it.
    I am just like you though I often dislike a food and then I have it where it is from which is where people normally make it the best and I fall in love but then I try to make it at home and it is never the same again and instead I just dream about it all the time. haha things like that are what are sparking the ideas for my new site 🙂 (plug) haha

    1. Ayngelina Author says:

      I know french fries aren’t what come to mind when you think of Jordan, I guess they are universal!

  43. Pingback: Top 8 Highlights from 8 Days in Jordan
  44. Kevin - The Mad Traveler says:

    Dang, it’s really hard to read your blog… because from the very start all I can think about is bacon. 😉 I too hate lamb, but I guess I mean the gyro/doner sort of stuff that has that funky smell. Nearly makes me wretch. Was plagued once by that smell while traveling in Syria. Couldn’t identify the source until I brought my hand up near my face. The soap I had used at the last restroom was made with lamb fat. The horror! The horror! Love the lemonade/mint and make it at home now. Middle Eastern eggplant undid the disgust I had for it based on the atrocities that are (US) Midwestern recipes.

    1. Ayngelina Author says:

      Jodi from Legal Nomads told me its her favourite meat. I love Jodi but I do not get that at all.

  45. Wow. The food here looks incredible. Especially as I heart falafels big time!

  46. The food in this place looks incredible. Especially as I heart falafels … big time!

  47. Cornelius Aesop says:

    I read lemonade then saw the picture and my first thought was, “something is seriously funky with that lemonade.” Although, after reading that it is mint filled I’m intrigued. Is it just crushed/puréed mint, lemons and sugar? I kind of want to try a version at home now.

    1. Ayngelina Author says:

      Finely chopped mint in it, although I’m sure you could just throw lemonade and mint in the blend, that is actually a really good idea…

  48. i just cant eat felafel..i tried it in abu dhabi,but its really tasteless for me..the good thing was their tabbouleh..the salad made of parsely and mint..delicious..and the shawarma..its great.

  49. the reason why most falafel in toronto tastes bad/bland is because they’re fried and left to sit until someone orders them. THen they’re nuked. Falafel is best when fresh out of the fryer. And even then, it’s up to how good the maker was.

    The best in Toronto I’ve had so far (if you can call it Toronto) is Rifca’s Kitchen in Richmond Hill. Not Jordanian but Palestinian and it’s AMAZING and fresh every time. Everything is scratch made, including the hot sauce.

    Now if you’r ever in Aman, Jordan, check out a small hole in the wall called Hashem. Not the easiest place to find but ask any local and they’ll know it. Falafel is really good but the HUMMUS IS LIKE CRACK.

  50. ProcrastinatorCook says:

    Craving some mansaf right now ^__^ , a tip from a Jordanian you can add alcohol to your mint lemonade (mind blowing isn’t it?)

  51. Middle eastern food is one of my favorite and Glad i read your post. love those images as well. since I read this, I am off to eat some food.

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