Jordan

Mansaf

Lamb cooked in fermented dried yoghurt over rice and flatbread, eaten with the right hand.

Maqluba

Rice, aubergine and meat layered in a pot and flipped onto the tray to serve.

Zarb

Bedouin meat and vegetables lowered into an underground oven in the Wadi Rum sand.

Musakhan

Sumac-heavy roast chicken on taboon bread under a mound of slow-cooked onions.

Galayet bandora

Tomatoes fried down with olive oil, chilli and onion, scooped with bread.

Fatteh

Toasted bread under chickpeas, yoghurt and browned butter, eaten at breakfast.

Sayadieh

Fish over rice darkened with caramelised onion, from the Aqaba coast.

Warak dawali

Vine leaves rolled thin around rice and lamb, cooked under a weight with lemon.

Shrak

Paper-thin bread baked on a domed metal plate and folded in quarters.

Rashof

Lentils cooked with jameed yoghurt into a thick winter soup.

Mezze

Hummus, mutabbal, tabbouleh and pickles covering the table before anything hot.

Knafeh

Nabulsi cheese under orange shredded pastry, syruped and cut in slabs.

Tamriyeh

Semolina cream fried in thin pastry and dusted with sugar, from Salt.

Qahwa sada

Cardamom-heavy unsweetened coffee poured in small amounts until you shake the cup.

Arak

Aniseed spirit diluted and iced, poured alongside a long mezze.