Welcome to the summary page for FabulousFusionFood's Iraqi recipes, part Asia. This page provides links to all the Jordanian recipes presented on this site, with 11 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Jordanian recipes added to this site.

Jordan (المملكة الأردنية الهاشمية (Al-Mamlaka al-Urduniyya al-Hāshimiyya in Arabic)), s a country in the Southern Levant region of West Asia. Jordan is bordered by Syria to the north, Iraq to the east, Saudi Arabia to the south, and Israel and the occupied Palestinian territories of West Bank to the west. Amman is the country's capital and largest city, as well as the most populous city in the Levant.

As the eighth-largest producer of olives in the world, olive oil is the main cooking oil in Jordan. A common appetizer is hummus, which is a puree of chickpeas blended with tahini, lemon, and garlic. Ful medames is another well-known appetiser. A typical worker's meal, it has since made its way to the tables of the upper class. A typical meze often contains koubba maqliya, labaneh, baba ghanoush, tabbouleh, olives and pickles. Meze is generally accompanied by the Levantine alcoholic drink arak, which is made from grapes and aniseed and is similar to ouzo, rakı and pastis. Jordanian wine and beer are also sometimes used. The same dishes, served without alcoholic drinks, can also be termed "muqabbilat" (starters) in Arabic.

Jordaan officially the Hashemite Kingdom of Jordan, is a country in the Southern Levant region of West Asia. Jordan is bordered by Syria to the north, Iraq to the east, Saudi Arabia to the south, and Israel and the occupied Palestinian territories of West Bank to the west. The Jordan River, flowing into the Dead Sea, is located along the country's western border within the Jordan Rift Valley. Jordan has a small coastline along the Red Sea in its southwest, separated by the Gulf of Aqaba from Egypt. Amman is the country's capital and largest city, as well as the most populous city in the Levant.

Inhabited by humans since the Paleolithic period, three kingdoms developed in Transjordan during the Iron Age: Ammon, Moab and Edom. In the third century BC, the Arab Nabataeans established their kingdom centered in Petra. The Greco-Roman period saw the establishment of several cities in Transjordan that comprised the Decapolis. Later, after the end of Byzantine rule, the region became part of the Islamic caliphates of the Rashidun, Umayyad, Abbasid, and the Ottoman. Following the 1916 Great Arab Revolt during World War I, former Ottoman Syria was partitioned, leading to the establishment of the Emirate of Transjordan in 1921, which became a British protectorate. In 1946, the country gained independence and became officially known as the Hashemite Kingdom of Jordan. The country captured and annexed the West Bank during the 1948 Palestine war until it was occupied by Israel in 1967. Jordan renounced its claim to the territory to the Palestinians in 1988 and signed a peace treaty with Israel in 1994.

Jordan is a semi-arid country, covering an area of 89,342 km2 (34,495 sq mi) with a population of 11.5 million, making it the eleventh-most populous Arab country. The dominant majority, or around 95% of the country's population, is Sunni Muslim, with the rest being mostly Arab Christian. Jordan was mostly unscathed by the violence that swept the region following the Arab Spring in 2010. From as early as 1948, Jordan has accepted refugees from multiple neighbouring countries in conflict. An estimated 2.1 million Palestinian refugees, most of whom hold Jordanian citizenship, as well as 1.4 million Syrian refugees, were residing in Jordan as of 2015. The kingdom is also a refuge for thousands of Christian Iraqis fleeing persecution. While Jordan continues to accept refugees, the large Syrian influx during the 2010s has placed substantial strain on national resources and infrastructure.

The sovereign state is a constitutional monarchy, but the king holds wide executive and legislative powers. Jordan is a founding member of the Arab League and the Organisation of Islamic Cooperation. The country has a high Human Development Index, ranking 100th, and is considered a lower middle income economy. The Jordanian economy, one of the smallest economies in the region, is attractive to foreign investors based upon a skilled workforce. The country is a major tourist destination, also attracting medical tourism with its well-developed health sector. Nonetheless, a lack of natural resources, large flow of refugees, and regional turmoil have hampered economic growth.

Etymology: Jordan takes its name from the Jordan River, which forms much of the country's northwestern border. While several theories for the origin of the river's name have been proposed, it is most plausible that it derives from the Hebrew word Yarad (ירד), meaning 'the descender', reflecting the river's declivity. Much of the area that makes up modern Jordan was historically called Transjordan, meaning 'across the Jordan'; the term is used to denote the lands east of the river. The Hebrew Bible uses the term עבר הירדן Ever ha'Yarden (lit. 'the other side of the Jordan') for the area.

Early Arab chronicles call the river Al-Urdunn (a term cognate to the Hebrew Yarden). Jund Al-Urdunn was a military district around the river in the early Islamic era. Later, during the Crusades in the beginning of the second millennium, a lordship was established in the area under the name of Oultrejordain.

Jordanian Cuisine:

Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most often lamb, beef and chicken but also goat and camel meat. Rice is frequently served as a side dish but there are also one-pot rice dishes such as maqloubah.

As one of the largest producers of olives in the world, olive oil is the main cooking oil by Jordanians and Jordan as a whole. Herbs, garlic, onion, tomato sauce, and lemon are typical flavors found in Jordan.

The blend of spices called za'atar contains a common local herb called sumac that grows wild in Jordan and is closely identified with Jordanian and other Middle Eastern countries. Yogurt is commonly served alongside food and is a common ingredient itself; in particular, jameed, a form of dried yogurt is unique to Jordanian cuisine and a main ingredient in mansaf the national dish of Jordan, and a symbol in Jordanian culture for generosity.

Another famous meat dish in Jordan is zarb. It is especially popular in areas inhabited by Bedouin tribes such as Petra and the desert of Wadi Rum where it is commonly served to tourists. Zarb is prepared in a submerged oven called a taboon, and is considered a delicacy. It consists of a selection of meat (usually chicken and lamb), vegetables (zucchini, eggplant, carrots, potatoes) and is served with rice and various meze, such as tabbouleh salad.