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Stories from our kitchen.

Recipes, seasons and honest notes from the Dibeen team.

8 articles in Signature Dishes

Signature Dishes

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Mansaf

Lamb cooked in jameed sauce, served with rice, shrak bread, and nuts.

Layered rice with chicken, eggplant, cauliflower, and potatoes, flipped and served hot.

Taboon bread soaked in chicken broth and olive oil, topped with onions, sumac, and nuts.

Layers of dough filled with chicken, caramelized onions, and olive oil — slow-baked until golden.

Traditional jameed, lentils and crushed wheat, enriched with creamy yogurt, onions and garlic.

A traditional dish from northern Jordan — onions, eggs, peppers, loofah, jameed yogurt and turmeric.

Grilled lamb necks on spiced rice, garnished with toasted minced beef and roasted almonds.

Stuffed vine leaves and zucchini, frozen and prepared specially for travel.