The cuisine of Jordan is a part of the Levantine cuisine, which is influenced by the cultures and traditions of the Middle East, North Africa, Persia, and the Mediterranean.
Some of the common ingredients in Jordanian dishes are bread, rice, lamb, olives, olive oil, za’atar, yoghurt, tahini, garlic, onions, pickles, sage, and mint.
Some of the popular Jordanian dishes are:
Falafel: deep-fried balls or patties made from ground chickpeas and spices, often served with bread, salad, and sauces
Moutabel: a roasted eggplant dip with yoghurt, tahini, garlic, and lemon juice
Mansaf: the national dish of Jordan, consisting of lamb cooked in jameed (dried yoghurt) and served over rice with bread and pine nuts
Zarb: a Bedouin specialty of meat and vegetables cooked in a submerged oven called a taboon
Baklava: a sweet pastry made of layers of filo dough filled with nuts and soaked in honey or syrup
Some of the common ingredients in Jordanian dishes are bread, rice, lamb, olives, olive oil, za’atar, yoghurt, tahini, garlic, onions, pickles, sage, and mint.
Some of the popular Jordanian dishes are:
Falafel: deep-fried balls or patties made from ground chickpeas and spices, often served with bread, salad, and sauces
Moutabel: a roasted eggplant dip with yoghurt, tahini, garlic, and lemon juice
Mansaf: the national dish of Jordan, consisting of lamb cooked in jameed (dried yoghurt) and served over rice with bread and pine nuts
Zarb: a Bedouin specialty of meat and vegetables cooked in a submerged oven called a taboon
Baklava: a sweet pastry made of layers of filo dough filled with nuts and soaked in honey or syrup
Appetizer Baba ganoush 
Will keep covered in the fridge for several days.
Serves: 4
Sea salt
Olive oil (for roasting)
3 Tbsp lemon juice
1 large clove garlic (grated or finely minced)
2 Tbsp tahini
2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
Serves: 4
Preparation time:15 minutes
Cooking time:10
1 medium eggplant*Sea salt
Olive oil (for roasting)
3 Tbsp lemon juice
1 large clove garlic (grated or finely minced)
2 Tbsp tahini
2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
Preheat oven to high broil and position a rack at the top of the oven.
Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed.
Serve with pita and/or pita chips or veggies.
Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed.
Serve with pita and/or pita chips or veggies.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Jordan
"May every sunrise hold more promise, and every sunset hold more peace."
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