10 must-eat Jordanian foods

One of the best ways to connect with a country is through its food, and in Jordan, every bite tells a story. From slow-cooked lamb to flaky, syrup-drenched sweets, Jordanian food reflects the warmth, generosity, and deep-rooted traditions of its people. Whether you're sharing a meal in the heart of Amman or grabbing a snack between Petra and Wadi Rum, here are ten dishes to add to your list.

1. Mansaf

Mansaf: A Jordanian food featuring lamb, rice, and jameed yoghurt, traditionally served on a large platter with nuts and herbs.

If you try only one thing, make it mansaf. Jordan's national dish is a rich and satisfying combination of lamb, rice, and jameed (fermented yoghurt sauce). Served on a large platter and often topped with almonds and parsley, mansaf is a centrepiece at weddings, religious holidays, and family gatherings.

In Amman, traditional restaurants like Sufra and Al Quds serve up generous portions. Look out for locals eating it with their hands, scooping it up using a ball of rice. It may take some practice, but it adds to the experience.

Did you know?

Mansaf is deeply tied to Bedouin hospitality. In tribal communities, sharing mansaf is a symbol of respect and welcome.

2. Ka’ak

Ka’ak: A Jordanian bread covered in sesame seeds, served as a ring or roll and commonly filled with egg, cheese, and chilli sauce.

Bread is a cornerstone of Jordanian cuisine, and ka'ak is a local favourite. This sesame-covered bread comes in ring shapes or wood-fired rolls stuffed with fillings like egg, cheese, and chilli sauce. It's simple, satisfying, and commonly eaten on the go.

Head to Salaheddine Bakery on King’s Street in Amman for a freshly baked version. You’ll often see locals queuing out the door, especially during breakfast hours.

3. Makmoura

Makmoura: A Jordanian dish made with layered dough, chicken, caramelised onions, and spices.

Hearty and time-intensive, makmoura means "buried" and is made by layering dough with lamb or chicken, caramelised onions, and fragrant spices like sumac and cumin. It’s slow-cooked for several hours until the pastry turns golden and the filling softens into a rich, savoury centre.

This dish comes from north Jordan and is especially popular in rural towns where olive oil is used generously in cooking. It is baked until golden and typically served on its own, highlighting the rich flavours of its filling.

4. Falafel

Falafel: Jordan street food served fresh in Wadi Rum, golden and crispy with chickpeas, herbs, and regional spices.

Forget everything you know about supermarket falafels. Falafel in Jordan is a completely different experience. Made fresh daily with ground chickpeas, herbs, garlic, and spices, it has a golden, crunchy exterior and a soft, aromatic centre. You’ll find falafel everywhere, from humble roadside stands to upscale restaurants, and each spot has its own closely guarded recipe.

Most locals enjoy falafel as part of a breakfast spread or wrapped in warm pita with a generous spoonful of hummus, pickles, and chopped parsley. The flavours are simple but bold, and it’s easy to see why it’s a daily staple.

For something a little different, try the beetroot falafel at Shams el Balad in Amman. This modern twist on a classic adds colour and a touch of sweetness to a well-loved favourite.

Did you know?

Many Jordanians enjoy falafel for breakfast, often paired with hummus, tomatoes, and mint in warm pita bread.

5. Fattet hummus

Hummus, Jordan style known as fattet hummus, layered with chickpeas, yoghurt, tahini, bread, pine nuts, and olive oil.

Hummus, Jordan style, comes in many delicious forms, but fattet hummus stands out for its clever layering of textures and rich, savoury flavour. Fattet hummus is a popular Levantine dish that layers toasted or fried pita bread and chickpeas, topped with a garlicky tahini–yoghurt sauce. It’s finished with a sprinkle of toasted pine nuts, fresh herbs, and a drizzle of olive oil, offering a satisfying mix of textures and flavours.

Fattet hummus is as much about comfort as it is about flavour. It’s often served family-style, designed to be scooped up with bread and shared. You’ll spot it at both breakfast and lunch tables, especially in Amman and Irbid, where it’s a local staple. In many homes, it’s served with sides of pickled vegetables, fresh mint, and sweet black tea.

6. Labneh

Labneh: A Jordanian dip made from strained yoghurt, served with olive oil, herbs, and warm bread as part of a traditional mezze.

This strained yoghurt dip is a staple of every Jordanian mezze platter guide. Creamy, tangy, and satisfying, labneh can be found in nearly every household. It’s most commonly served with a drizzle of olive oil and za’atar, but some enjoy it sweet, topped with honey and fruit.

You’ll likely try it several times on your trip, often accompanied by freshly baked zaatar bread.

7. Shawarma and Jordan street food

Classic street food. Shawarma in Jordan served in a pita for on-the-go dining while sightseeing.

One of the most widely loved dishes across the region, shawarma in Jordan takes on a local flavour of its own. Juicy layers of spiced meat—typically chicken, beef, or lamb—slow-roasted on a vertical spit are then shaved and wrapped in warm bread with garlic sauce, pickles, and chilli.

What makes shawarma such a staple of Jordanian street food is its convenience, flavour, and sheer availability. It’s everywhere – from hole-in-the-wall shops to late-night takeaway joints. In Amman, Shawarma Reem near the 2nd Circle is a favourite, while in Aqaba, look out for beachfront vendors offering quick wraps with a view.

Did you know?

Shawarma vendors often have fiercely loyal followings, with locals swearing by "their" shop as the best in town.

8. Zarb

Zarb: A Jordanian Bedouin barbecue cooked underground with lamb and vegetables, served at traditional camps in Wadi Rum.

Also called "Bedouin barbecue," zarb is cooked underground in the desert. Meat and vegetables are seasoned, wrapped, and placed in a pit filled with hot coals, then covered with sand and left to roast slowly.

If you’re visiting a Bedouin camp in Wadi Rum, this is your chance to try zarb fresh from the earth. The smoky aroma and fork-tender lamb are worth the wait.

Did you know?

Traditional zarb pits are still used by many Bedouin families and have been passed down through generations.

9. Kanafeh

Kanafeh: A Jordanian dessert made with pastry, sweet cheese, and syrup, topped with pistachios and served warm from the tray.

One of the top Jordanian desserts you must try is kanafeh, a rich blend of pastry, cheese, and syrup. Fine strands of dough are layered over sweet cheese, then baked and soaked in syrup. It’s topped with crushed pistachios for colour and crunch.

Wondering where to find the best Kanafeh in Amman? Habibah Sweets is a go-to spot. Expect long queues, especially at night when locals line up for slices served hot from the tray.

10. Baklava

Baklava: A Jordanian dessert made with layers of filo pastry, nuts, and syrup, served as a sweet treat in markets and bakeries.

Sticky, flaky, and perfectly sweet, baklava is a timeless classic across the Middle East. In Jordan, you’ll find versions filled with walnuts, almonds, or pistachios, each soaked in syrup and sometimes sprinkled with cinnamon.

You can pick it up at market stalls, but for something extra special, try Anabtawi Sweets in Aqaba.

Bonus Dishes

It’s nearly impossible to narrow down Jordan’s incredible cuisine to just ten dishes. So if you're hungry for more, here are two bonus favourites that are just as worth seeking out on your travels.

11. Maqluba

Translating to “upside down,” maqluba is a one-pot dish layered with rice, vegetables, and meat, flipped onto a plate just before serving. The top becomes golden and crisp, while the bottom stays soft and fragrant.

You’ll likely encounter maqluba at home-style restaurants or on special occasions throughout Jordan. It’s both comforting and theatrical—especially when revealed at the table.

12. Mutabbal

Not to be confused with baba ghanoush, mutabbal is a smoky eggplant dip made with tahini, garlic, lemon juice, and olive oil. Often topped with olive oil, pomegranate seeds, and fresh herbs, it’s a delicious staple on mezze platters and a flavourful companion to grilled meats or fresh bread.

Look for mutabbal in nearly every mezze spread during your journey especially in restaurants across Amman, Petra, and Jerash.

Our Top Picks: Jordanian Foods You Shouldn’t Miss

Planning your first foodie adventure in Jordan? Here’s a bite-sized guide for the best Jordanian dishes to try:

Start your day right with falafel, fattet hummus, or labneh for breakfast
Look for local favourites like mansaf and makmoura when dining in Amman
Taste tradition in the desert with a zarb cooked underground in Wadi Rum
Try something quick and authentic like ka'ak or shwarama from street vendors
Save room for dessert with syrupy slices of kanafeh and crisp baklava

Want to bring the flavours home? Ask your Inspiring Vacations guide where to find spices like sumac and za’atar at a local market.

Ready to Taste Jordan for Yourself?

Jordan is a place where food is more than fuel. It is tradition, hospitality, and connection. On an Inspiring Vacations tour, you’ll not only see the country’s ancient wonders but taste the dishes that define its culture. From the streets of Amman to the silence of Wadi Rum, we’ll help you experience the best of Jordan’s flavours, people, and places.

Explore our full range of Jordan tours, and discover how a journey through Jordanian cuisine can add even more depth to your adventure.