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Jordan
Food, Dining, & Drinks
Dining Etiquette
As a primarily Muslim country, many dining traditions in Jordan
are dictated, or influenced by the Islam religion. Most noticeable, pork and alcohol
will be absent from most menus. In more conservative families men and women even
eat separately, however this is rare outside conservative homes. Less noticeable,
but still very important is the local tradition of washing your hands immediately
before and after eating as well as only using your right hand to eat. In fact, Jordanians
don't use their left hands to eat; neither touching their food with their left
hand, nor even placing their left hand on the table.
You will also notice that locals never place their feet on a foot rest or cross
their legs since it's considered rude to show the bottom of your foot to another
person.
Food can be served in a number of ways. Restaurants typically serve food on individual
plates, however many families (and some restaurants, particularly local restaurants)
serve food in one large bowl or plate, from which everyone eats or serves themselves.
While cutlery (silverware) is common, many foods can and are eaten with thin bread;
picking up food with the bread and eating both together. Whatever you take, however
you must finish so your plate is clean when you're done.
Due to the variety in etiquette, just follow the locals' lead. In formal business
settings you may be required to follow European customs,
such as using your knife in the right hand and fork in the left, in less formal
settings you may not even have forks or knives.
For restaurant tipping information, read Jordan's
Expenses &
Tipping section.
History & Influences
For the country's historic Bedouin population their culinary roots contain nothing
more than camel's milk and dates. For the rest of the people, particularly those
living along the Jordan River valley in the country's
north and west, their food was and continues to be similar to Levantine food.
The Arabs in the west and north grew wheat and barley while producing dairy products
like their very popular yogurts. As food throughout the entire region developed,
new flavors were added to the Jordanian plate.
Mediterranean influence introduced olives, lemons/limes, and garlic while
Levantine and Persian influences brought cinnamon, saffron, and increased the popularity
of nuts.
Today, Jordanian food has much in common with Lebanon
and Levantine food, but is more diverse in a number of ways. Jordan's location
between Arabia, Persia, Lebanon, Turkey, Israel, &
the Mediterranean has brought dishes from
all these places to the country today.
Staple Foods
Dairy: yogurts and milk-based drinks are very common in
Jordan and often served as a side
Meats: meat is common in Jordan, although pork is forbidden by
Islamic law; lamb and mutton are very common
Regional Varieties & Specialties
Falafel: mashed chickpeas (garbanzo beans) deep fried and served
on bread with fresh vegetables like tomatoes and onions
Hummus: chickpeas (garbanzo beans) mashed with lemon juice, garlic,
and olive oil among other seasonings
Mansaf: Jordan's national dish is
seasoned lamb, cooked in yogurt & served over a bed of rice, traditionally served
with nuts
Shwarma: seasoned meat (usually lamb or chicken) served in lavash
(thin bread) and at times topped with vegetables or a sauce
Drinks
As a primarily Muslim country, Jordan has very little
alcohol available, but it can be purchased. Among typical non-alcoholic drinks,
coffee is perhaps the most popular.
This page was last updated: August, 2011