Jordan Food Guide: 8 Best Foods in Jordan
Besides Petra, my favorite part of Jordan was the FOOD! Food in Jordan is amazing because it is so flavorful and light in your stomach all at the same time. The food in Jordan is colorful, healthy (filled with veggies and protein) and they love to use spice in unique ways!
Middle Eastern food is both delicious and a journey through some of the oldest cultures in the world. This region has been cooking for thousands of years, going all the way back to the early civilizations of the Fertile Crescent. Thanks to ancient trade routes like the Silk Road, Middle Eastern kitchens were among the first to blend local staples like chickpeas, lentils, and lamb with exotic spices from all over the world.
Every dish feels like a mix of history and passion with flavors that are bold, earthy, and full of life. Think rich cumin, bright citrus, sweet dates, and the warm, comforting taste of olive oil that somehow makes everything better. Meals here have always been about more than just eating — they’re about gathering, sharing, and celebrating. Even today, you can feel the tradition of hospitality in every plate, whether it’s a simple bowl of hummus or a full mezze spread that feels like a feast.
Here are the 8 best foods in Jordan to try when you are visiting the country.
8 Best Foods in Jordan
1. Mansaf
Mansaf isn’t just Jordan’s national dish — it’s a deep symbol of hospitality, pride, and tradition. When you’re invited to a Jordanian home or attend a major celebration like a wedding or holiday, you’ll likely encounter Mansaf served with tremendous ceremony. It’s made with tender lamb cooked in a sauce called jameed — a type of fermented, dried yogurt unique to Bedouin culture. The lamb is layered over heaps of fragrant rice and thin sheets of flatbread, then generously doused with jameed sauce.
What makes Mansaf so unforgettable isn’t just the richness of the meat or the sharp, tangy depth of the sauce but rather the way it’s meant to be eaten. Traditionally, people gather around a communal platter, standing shoulder to shoulder, eating only with their right hand, using rice and lamb together in a carefully molded handful. It’s a symbol of unity and respect.
The flavors are unlike anything most travelers have tasted before: the lamb is fall-apart tender, while the jameed brings a savory, sour tang that cuts through the richness beautifully. Toasted almonds or pine nuts are often sprinkled over the top for a nutty crunch.
If you visit Jordan, especially cities like Amman or Madaba, trying Mansaf from a local restaurant like Sufra or Reem Al Bawadi is a must. But the most memorable Mansaf experience usually happens in someone’s home — where you’re treated not just to food, but to a deep expression of Jordanian warmth. Be prepared: you’ll likely be encouraged (gently but persistently) to eat more and more — because feeding guests is seen as an honor in Jordanian culture.
Whether you love it immediately or find jameed a little strong at first, eating Mansaf is essential to truly experiencing the heart of Jordan.
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2. Maqluba
Maqluba literally means “upside down” in Arabic — and when you watch it being served, you’ll immediately understand why. This beloved Jordanian dish is a dramatic centerpiece at family gatherings and feasts. It’s a layered pot of rice, meat (usually chicken or lamb), and fried vegetables like eggplant, cauliflower, and potatoes, cooked all together with fragrant spices. When ready, the entire pot is flipped upside down onto a serving platter, revealing a beautiful, towering cake.
The beauty of Maqluba is in its layers. Every bite carries a different combination of textures and flavors — fluffy spiced rice, tender meat, crispy golden vegetables. The spices vary slightly depending on the cook, but you’ll usually taste warm notes of cinnamon, allspice, turmeric, and cardamom.
Maqluba feels like comfort food, but it’s also a visual and culinary performance. Everyone watches the flip, and there’s always a bit of suspense: will the whole Maqluba come out perfectly intact? (Pro tip: it almost always does, but when it doesn’t, nobody minds — it still tastes incredible.)
In Jordan, Maqluba is often served with a simple, tangy yogurt on the side or a crisp salad with lemon dressing. The freshness balances out the richness of the fried vegetables and meat.
Making Maqluba at home can feel intimidating because of the upside-down reveal, but Jordanian cooks pass the tradition down carefully. It’s a dish tied to home, to patience, and to the art of sharing. You’ll find fantastic Maqluba in local homes, but some restaurants also offer it if you call ahead (because it’s often made fresh by order).
3. Sayadiyah
If you love seafood, Sayadiyah is a Jordanian dish you absolutely cannot miss — especially if you’re near the coastal city of Aqaba, right by the Red Sea. Sayadiyah is a fisherman’s masterpiece: a golden, deeply spiced rice dish cooked with fresh white fish like grouper, snapper, or sea bass, seasoned with warm spices and caramelized onions.
The magic of Sayadiyah starts with the onions. They’re sautéed slowly until they reach a rich, dark brown which gives the entire dish its deep, almost smoky flavor. Then the onions are used to flavor both the rice and the fish. The fish itself is typically seasoned with cumin, coriander, turmeric, and black pepper before being either lightly fried or grilled and folded into the rice.
Unlike some seafood dishes that rely heavily on sauces or butter, Sayadiyah shines because of its simple, bold ingredients. The caramelized onion rice is earthy, the fish is tender and juicy, and together they create a dish that’s satisfying without feeling heavy. It’s often served with a side of tahini sauce or a cucumber-yogurt salad, for a refreshing contrast.
In Jordan, Sayadiyah is most popular in Aqaba, where fish is freshly caught each day. Local restaurants like Ali Baba and Fish Fish serve phenomenal versions of Sayadiyah.
If you’re traveling inland and craving seafood, you can still find Sayadiyah in Amman at certain Levantine-style restaurants. However, nothing quite compares to eating it seaside, where the tradition of fisherman families cooking Sayadiyah goes back generations.
4. Musakhan
Musakhan is a celebration of olive oil, sumac, and onions — simple ingredients turned into one of the most beloved and comforting dishes across Jordan and the wider Levant region. Traditionally, Musakhan is made with pieces of roasted chicken seasoned generously with sumac, onions, and allspice, then served over taboon bread (a rustic, slightly smoky flatbread baked in traditional ovens). It’s rustic, flavorful, and deeply satisfying.
What makes Musakhan special is the way it uses local ingredients to their fullest potential. Jordan produces some of the finest olive oil in the world, and in Musakhan, olive oil isn’t just a drizzle — it’s a main character. The onions are slowly cooked in generous amounts of rich, fruity olive oil until they become silky and sweet, then mixed with earthy sumac, giving them a beautiful tartness and deep purple color.
The chicken is often marinated or brushed with even more olive oil and spices, then roasted until it’s juicy with a crispy, slightly tangy skin. The bread underneath soaks up all the flavorful juices, making it almost like a savory pudding. Traditionally, Musakhan is served family-style, with everyone tearing off pieces of bread and chicken with their hands.
In Jordan, Musakhan is often a seasonal dish made in the fall, when fresh olive oil from the harvest is abundant. It’s associated with family gatherings, celebrations, and generosity. You can find Musakhan in many Jordanian restaurants, but some of the best versions are homemade — each family has its own little twist on the recipe, depending on the region and tradition.
5. Falafel and Hummus
You’ve probably heard of falafel and hummus before — but you haven’t truly experienced them until you’ve had them in Jordan. In Jordan, these two iconic dishes are not just snacks or appetizers; they are a way of life. Eaten for breakfast, lunch, or dinner, falafel and hummus are everyday staples, and Jordanians take their preparation very seriously.
Falafel in Jordan is typically made from a blend of ground chickpeas, parsley, onions, garlic, and spices like cumin and coriander. The mixture is shaped into small balls or patties and deep-fried until crispy and golden brown on the outside, while remaining tender and fluffy on the inside. When falafel is made fresh — and it almost always is in Jordan — it’s light, aromatic, and incredibly addictive. Some places even sprinkle sesame seeds on the outside for an extra layer of crunch.
Hummus, meanwhile, is treated with equal reverence. It’s a silky-smooth blend of chickpeas, tahini (sesame paste), lemon juice, and garlic. But in Jordan, the quality of the tahini and the careful balancing of flavors elevate hummus to another level. It’s typically served with a drizzle of olive oil, a sprinkle of paprika or cumin, and sometimes a handful of whole chickpeas on top.
Eating falafel and hummus in Jordan is often part of a larger shared spread called “Mezze” but it can also be a full meal on its own. You’ll often find sandwiches with falafel tucked into pita bread along with fresh tomatoes, cucumbers, pickles, and a generous smear of hummus or tahini sauce.
In Amman, the legendary Al-Quds Falafel and Hashem Restaurant have been serving up some of the city’s best falafel and hummus for decades. Sitting on a plastic stool at Hashem, in the bustling downtown area, tearing pieces of warm pita bread to scoop up creamy hummus and crunching into a piping hot falafel ball, is a rite of passage for any visitor.
Jordanian falafel is so good that even travelers who thought they didn’t like falafel before often find themselves completely converted. It’s not heavy or greasy — just pure, fresh, herby flavor with a satisfying crunch. Pair it with mint tea or fresh lemonade, and you have one of the simplest, most satisfying meals Jordan has to offer.
6. Knafeh
When it comes to desserts in Jordan, Knafeh reigns supreme. This glorious, cheesy, syrup-soaked pastry is one of the most beloved sweets in the entire Arab world, but in Jordan — especially in cities like Amman and Irbid — Knafeh is almost a national obsession. Locals will line up late into the night for a fresh, hot plate of it, especially after family gatherings, weddings, or even just a good dinner.
Knafeh is made with either fine semolina dough or shredded phyllo (kataifi) dough, layered over a mild, stretchy white cheese (like akkawi or nabulsi cheese). After baking until golden and crisp, the whole thing is drenched in a fragrant sugar syrup infused with orange blossom or rose water. The result is a beautiful contrast between crunchy top, gooey cheese center, and sweet, aromatic syrup.
There are different styles of Knafeh:
- Knafeh Na’ameh is made with a smooth semolina top, very fine in texture.
- Knafeh Khishneh is made with shredded phyllo for a more crunchy, noodle-like texture.
Both versions are amazing.
In Jordan, Habibah Sweets in downtown Amman is legendary for its Knafeh. Their tiny storefront often has a line stretching down the street, especially at night when families come out for dessert.
7. Zarb
If there’s one food experience in Jordan that feels like a true adventure, it’s Zarb! Zarb is a traditional Bedouin barbecue, a method of cooking meat and vegetables underground in a sand oven. It’s not just a meal — it’s an entire ritual that speaks to the ingenuity, hospitality, and resourcefulness of Jordan’s desert-dwelling people.
The process of making Zarb begins hours before you even think about eating. First, a deep pit is dug into the sand. Inside, a fire is built, and large stones are heated until they are blazing hot. Meanwhile, meat — usually lamb, chicken, or sometimes goat — is marinated in a mixture of spices like cardamom, cumin, cinnamon, and garlic. The meat is layered onto metal racks along with trays of potatoes, carrots, and sometimes rice.
Once the fire has burned down to embers and the stones are ready, the stacked metal racks of food are lowered carefully into the pit. The whole thing is then covered tightly with metal sheets, cloth, and sand, sealing in all the heat and creating a natural, underground oven. Over several hours, the meat cooks slowly, becoming fall-off-the-bone tender, while absorbing the smoky, earthy flavors of the pit.
When it’s time to unveil the Zarb, the sand is carefully brushed away, and the lid is lifted, releasing an incredible wave of savory, smoky aroma. The food is then laid out on large communal trays, and everyone gathers to dig in — usually outdoors, under the starry desert sky.
The flavor of Zarb is unlike anything else. The meat is succulent, the vegetables are sweet and smoky, and the entire dish carries a subtle earthiness you can’t replicate in a regular oven or grill. There’s no heavy sauce or fancy presentation — just pure, elemental flavor and the deep satisfaction of sharing a meal that connects you to centuries of tradition.
You’ll find the best Zarb experiences in places like Wadi Rum, where many Bedouin camps offer Zarb dinners as part of their hospitality. Eating Zarb under the stars, sitting around a fire with the red sand stretching endlessly around you, is one of the most magical and unforgettable experiences you can have in Jordan. This experience may have been more memorable for me than Petra!
Read about how to book your own Wadi Rum Bedouin experience here.
8. Kofta
If you ever get the chance to try beef kofta, you’re in for a seriously delicious experience. Kofta is a staple across the Middle East, and it’s basically a seasoned ground meat mixture — think of it like a Middle Eastern meatball or kebab. While you’ll find kofta made with lamb, chicken, or a mix of meats, beef kofta is incredibly popular and easy to fall in love with.
At its heart, beef kofta is all about simple, bold flavors. Ground beef is mixed with things like finely chopped onions, fresh parsley, garlic, and a beautiful blend of spices — usually cumin, coriander, cinnamon, paprika, and sometimes even a hint of allspice. Every family, restaurant, and region puts their own spin on it, so no two koftas ever taste exactly the same. Some are shaped into long logs and grilled over open flames (giving them that amazing smoky flavor), while others are rolled into small balls and baked or simmered in rich tomato-based sauces.
I am obsessed with beef Kofta. I had it for lunch one day and kept asking about it all week long on the trip. It was so simple but punched with flavor. You’ll often find it served with warm pita bread, fresh salads, and creamy tahini sauce or cooling yogurt dips on the side. It’s hearty without feeling heavy.
Best Time to Visit Jordan
The best time to visit Jordan is during spring (March to May) or Fall (September to November). During these seasons, the weather is just about perfect — warm but not unbearably hot, with daytime temperatures usually hovering between the mid-70s and mid-80s Fahrenheit (24–30°C). Spring is especially beautiful because the deserts and valleys come alive with wildflowers, and places like Wadi Rum and Petra are much more comfortable to explore.
Summer (June to August) can get brutally hot, especially in the southern parts of the country where temperatures can easily soar over 100°F (38°C). Winter (December to February) is much cooler, and you might even see snow in Amman or the northern highlands! While winter can be a quieter and cheaper time to visit, some outdoor activities (like floating in the Dead Sea or camping in Wadi Rum) might be less ideal because of the chill.
FAQs
What is the famous food of Jordan?
Mansaf, Jordan’s national dish! This famous food of Jordan of tendered lamb with fermented yogurt will leave you mouth-watering for more.
What do Jordanians eat for breakfast?
Classic hummus, bread, falafel, and ful- a savoy bean puree. Although if you are staying at a hotel, they’ll have assorted fruits, pastries, and probably some deli meat with olives!
Is it expensive to eat in Jordan?
When I was there, meals were about $15 USD at restaurants, so nothing too expensive compared to the U.S. Street markets and food vendors will be under 5 JOD (7USD).
What are the street foods in Jordan?
Kebabs, shawarma, falafel, hummus, and fava beans are popular street foods in Jordan. If you can find Zarb, even better!
Summary
Out of the Wonders I’ve visited, the food in Jordan was my favorite! Kofta was the best beef I’ve ever had- it looked like sausages but it was made of ground beef! The seasoning was amazing because in Jordan they use multiple spices at once (like some sort of 7 spice combination) that we typically don’t do in our food in the U.S. If you think you’ve had good kebabs and shawarma, then you will be blown away by the food in Jordan. The flavors and the freshness of the meat are way better, and their use of spice is so much more flavorful than back home. The food in Jordan speaks volumes about the magic of the country.
Check out the 15 best things to do in Wadi Rum!