Mansaf
Lamb cooked in jameed sauce, served with rice, shrak bread, and nuts.
Maqloubeh
Layered rice with chicken, eggplant, cauliflower, and potatoes, flipped and served hot.
Musakhan
Taboon bread soaked in chicken broth and olive oil, topped with onions, sumac, and nuts.
Makmoura
Layers of dough filled with chicken, caramelized onions, and olive oil — slow-baked until golden.
Rashoof
Traditional jameed, lentils and crushed wheat, enriched with creamy yogurt, onions and garlic.
Sha'sheel
A traditional dish from northern Jordan — onions, eggs, peppers, loofah, jameed yogurt and turmeric.
Local Lamb Neck
Grilled lamb necks on spiced rice, garnished with toasted minced beef and roasted almonds.
Warak & Koosa, Packed for Travel
Stuffed vine leaves and zucchini, frozen and prepared specially for travel.
Warak & Koosa
Grape leaves and zucchinis stuffed with rice and beef — 1.5 kg, cooked Mondays and Wednesdays.
Freekeh with Roasted Chicken
Freekeh topped with one roasted chicken and roasted almonds. Cooked Mondays and Wednesdays.
Sayadeyeh
Fillet fish cooked with almonds, raisins and caramelized onions, served with tahini and fried bread.
Lamb Chops with Vegetables
Local lamb chops oven-roasted with potato wedges, onions, garlic and cherry tomatoes.