Introduction: Jordanian Cuisine
Jordanian cuisine is a reflection of the country’s history, geography, and culture. With influences from the Levant, Mediterranean, and Arabian Peninsula, Jordanian dishes are known for their bold flavors and aromas. Jordanian cuisine also uses a wide range of herbs and spices, making it particularly exciting for food enthusiasts.
Apart from spices, condiments and sauces play a vital role in Jordanian cooking. They add depth and complexity to the dishes, and many of them have been used for centuries. In this article, we will explore some of the most commonly used condiments and sauces in Jordanian cuisine.
Classic Condiments: Za’atar and Sumac
Za’atar is a classic Middle Eastern condiment made with a blend of dried herbs, sesame seeds, and sumac. The mixture is used as a seasoning for salads, meats, and bread, and is also a popular dip for bread when mixed with olive oil. Za’atar has a tangy and nutty flavor, making it a perfect addition to grilled meats or roasted vegetables.
Sumac, on the other hand, is a tangy and sour spice that is often used as a substitute for lemon juice in Jordanian cooking. It is made by drying and grinding sumac berries and is used as a seasoning for meats, salads, and dips. Sumac also adds a distinctive color to dishes, with a deep red hue that is visually appealing.
Popular Sauces: Tahini and Tarator
Tahini is a popular sauce made from ground sesame seeds that is commonly used in Jordanian cooking. It is a versatile sauce that can be used as a dip for vegetables, a dressing for salads, or as a sauce for meat. Tahini has a nutty and creamy flavor, which makes it a perfect accompaniment to grilled meats or roasted vegetables.
Tarator is another popular sauce in Jordanian cuisine. It is a dip made with ground nuts, usually almonds or walnuts, garlic, and breadcrumbs. The mixture is then blended with yogurt and lemon juice to create a tangy and flavorful dip that is perfect for dipping vegetables or spreading on bread.
Flavorful Pastes: Harissa and Shatta
Harissa is a fiery paste made from chili peppers, garlic, and spices. It is a popular condiment in Jordanian cuisine, used to add heat and flavor to dishes. Harissa is often used as a rub for meats, added to stews, or mixed with mayonnaise to create a spicy sandwich spread.
Shatta is another spicy paste commonly used in Jordanian cooking. It is made from ground red chili peppers, garlic, and other spices. Shatta is a versatile condiment that can be used as a dipping sauce, a marinade, or a spread. It adds heat and flavor to any dish and is a must-try for spice lovers.
Unique Blends: Baharat and Ras el Hanout
Baharat is a spice blend commonly used in Jordanian cuisine. It is made from a mixture of spices such as cinnamon, cloves, nutmeg, and cumin. Baharat is used to add depth and complexity to dishes, and it is a popular seasoning for meats, stews, and rice dishes.
Ras el Hanout is another spice blend used in Jordanian cooking. It is a mixture of up to 30 different spices, including cinnamon, cumin, and cardamom. Ras el Hanout is used to add flavor and depth to dishes such as tagines and couscous.
Conclusion: Exploring Jordanian Flavors
Jordanian cuisine is a rich and flavorful mix of influences from the Middle East, Mediterranean, and Arabian Peninsula. Condiments and sauces play an essential role in adding depth and complexity to dishes. From the classic za’atar to the fiery harissa, Jordanian cuisine offers a wide range of flavors for food enthusiasts to explore and enjoy.
