Jordan-Customs and Facts
JORDANIAN CUISINE
The Jordanians, kind and hospitable, are very quick to genuinely invite you for a cup of scented tea, coffee or even for a meal in their home, no matter how modest they are.
Arabic cuisine delights the gourmet, and feasting is a preoccupation not only of Jordan but of the Middle East as a whole. In culinary terms, the Middle East enjoys one of the worlds most sophisticated and elaborate cuisines, rated among the finest in the world. Dishes will even satisfy the health conscious because many of them are made with grain, cheese , joghurt, fresh and dried fruits and vegetables. With the use of these grains and vegetables, meat goes a long way, and even the simplest ingredients can produce a surprisingly attractive creation. Jordan’s cuisine, although unique is part of this distinctive culinary heritage, which has been savored for well over a thousand years.
The arab bread, the khobs is flat and round, generally excellent specialy if it is warm, and is served with every meal, used by the Jordanians instead of the spoon, to eat the salads or the mezze : Humus – chique peas crushed with spices and olive oil– tahinah – crushed sesame peas – tabuleh – fresh tomatoes served with bourgul , mint, parsley and olive oil – baba ganush – eggplant caviar with sesame oil – etc.
Another speciality is the falafel – spiced seame seeds puree fried in the shape of little round galettes and usualy served with bread and vegetables. Perfect meal for the traveller with a tight budget!
For dessert or just for a taste of sweet, the famous baklawas – honey delights!- are easy to found in many bakeries, with almonds, pistachios, nuts etc. but be careful they are a calorie-bomb!
Fruits are delicious in Jordan : seasonal dattes , fresh figues, small sweet bananas, oranges and nectarines are very cheap to buy at the market.
________________________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________________________
But the most famous specialty of Jordan is the Mansaf
The Mansaf: It is the national dish , inherited from the Beduins, and consists of lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in joghurt, and served with huge quantities of rice.
Feasting on Mansaf is taken seriously , and hours are spent in its preparations.
Mansaf is cooked in jameed, (the Arabic word for dried yoghurt) which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.
Large trays are covered with the doughy khobs and dampened with yoghurt. On top of this a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.
It is a pure delight, as the meat is so tender and tasty that it melts in your mouth!
__________ Bel Ana o el Shefa : Good appetite!_________
__________________________________________________________________________________________________________________________________________________________