Jordans National Dish and the delights of Phyllou

Tonight we will be enjoying the taste of the Jordanian national dish of Masaf and the honey nut sweetness of Baklava

Jordanian Cuisine

Jordanian cuisine, at its core, is a traditional Arabic style of food preparation. But the country’s unique geological and political history has led the country to twist these ancient recipes in new and fascinating ways. One needs only to look at mansaf, the national dish of Jordan to understand that. Mansaf is based on an ancient meat and rice base. But the introduction of yogurts and nuts in the past century have led this dish to become one of the most popular foods in Jordan. And for a country full of ancient wonders such as the lost city of Petra and the castles of the King’s Highway, that amount of time is just a drop in the bucket.

Jordanian recipes are often rice and meat-based. Because the country is Muslim, you won’t find pork on the menu anywhere. Instead, meats such as lamb, beef, and poultry tend to be among the most popular. Dishes are often served with naan or pita-style bread along with dips such as hummus, tahini, and baba ghanoush.

Yogurt is also a popular ingredient in Jordan. It acts as the base for many dips. Jameed, which is unique to Jordan and often included in mansaf, is a dried form of yogurt as well.

In many recipes in Jordan, you’ll find vegetables such as eggplant, carrots, and tomato. While fruits such as lemon are often used as seasoning along with garlic, onion, cardamom, and cinnamon.

Those who visit Bedouin towns or camps such as those in Wadi Rum will often find traditional Bedouin cooking. This is often cooked in a taboon, which is a style of underground oven where food is slow-cooked for the better part of a day. If you’ve never tried traditional Bedouin cooking, it’s a must when in Jordan!

Jordanian Mansaf Recipe

Mansaf is Jordan’s national dish. The dish is typically served on a large platter and perfectly reflects the typical Jordan culture of openness and sharing. Mansaf is rice-based and typically is made with either lamb or beef. It’s not the easiest Jordanian recipe, but it is so wonderful for large gatherings or family meals.

Tabbouleh (Fresh Parsley Salad)

There are few things more refreshing on a hot day in Jordan than a mouthwatering bowl of Tabbouleh. This super healthy and delicious parsley salad is found on nearly every table throughout the hot season in Jordan. It’s super easy to prepare and goes with just about anything. It’s one of my absolute favorite Jordanian dishes.

Baklava

Although the history of baklava is not well documented, its current form was probably developed in the imperial kitchens of the Topkapı Palace in Istanbul.[14] The Sultan presented trays of baklava to the Janissaries every 15th of the month of Ramadan in a ceremonial procession called the Baklava Alayı.[15][16]

There are three proposals for the pre-Ottoman roots of baklava: the Roman placenta cake, as developed through Byzantine cuisine, [17] the Central Asian Turkic tradition of layered breads,[18] or the Persian lauzinaq.[15]

The oldest (2nd century BC) recipe that resembles a similar dessert is the honey-covered baked layered-dough dessert placenta of Roman times, which Patrick Faas identifies as the origin of baklava: "The Greeks and the Turks still argue over which dishes were originally Greek and which Turkish. Baklava, for example, is claimed by both countries. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire. Roman cuisine had borrowed a great deal from the ancient Greeks, but placenta (and hence baklava) had a Latin, not a Greek, origin—please note that the conservative, anti-Greek Cato left us this recipe."[17][19]

Captains Table: Aqaba