Introduction: Jordanian cuisine at a glance
Jordanian cuisine has a rich and diverse culinary heritage that has been shaped by its location in the Middle East, with influences from neighboring countries such as Syria, Lebanon, and Palestine. The cuisine is characterized by its bold flavors, aromatic spices, and generous use of herbs and vegetables. Meat, especially lamb, is a staple in Jordanian cuisine, as are grains like rice and bulgur. The cuisine is also known for its delicious breads and pastries, which play a central role in everyday meals and special occasions.
Bread in Jordanian cuisine: a staple food
Bread is an essential part of Jordanian cuisine and is served with almost every meal. There are many different types of breads in Jordan, each with its own unique flavor and texture. Bread is often used to scoop up stews and dips or to wrap sandwiches. It is also used as a utensil, with pieces of bread used to pick up food and soak up sauces.
Khobz: the ubiquitous bread of Jordan
Khobz is the most common bread in Jordan, and it is a staple in every household. It is a round, flat bread that is made from flour, water, salt, and yeast. It is baked in a special oven called a taboon, which gives it a crispy crust and a soft, chewy interior. Khobz is usually served warm and is used to make sandwiches or to soak up sauces and stews.
Shrak: the traditional flatbread of Jordan
Shrak is a traditional Jordanian flatbread that is similar to pita bread. It is made from flour, water, and salt and is baked on a hot griddle. Shrak is served warm and is often used to scoop up hummus, baba ghanoush, or other dips. It can also be used as a wrap for sandwiches or as a base for pizza-like dishes.
Manakish: Jordan’s answer to pizza
Manakish is a popular Jordanian breakfast food that is similar to pizza. It is a flatbread that is topped with a mixture of za’atar (a blend of herbs and spices), olive oil, and sometimes cheese. It is baked in a hot oven until crispy and is usually served with fresh vegetables and labneh (a type of yogurt cheese). Manakish can also be served as a snack or a light lunch.
Kanafeh: the sweet pastry of Jordanian origin
Kanafeh is a sweet pastry that originated in Jordan and is now popular throughout the Middle East. It is made from shredded phyllo dough that is typically stuffed with cheese or cream and then soaked in a sweet syrup. It is usually served warm and garnished with pistachios or other nuts. Kanafeh is a beloved dessert in Jordan and is often served during special occasions like weddings and holidays.
In conclusion, bread and pastries play a significant role in Jordanian cuisine, with a wide variety of options available. Whether it’s the ubiquitous khobz or the sweet kanafeh, Jordanian breads and pastries are a delicious and integral part of the country’s culinary heritage.
