We serve a variety of traditional northern dishes in our tours, all cooked by local women and many ingredients are brought from the surrounding farms, which fulfill a promise of an unforgettable meal.
Selected Breakfast Options
Zait o Za'tar
One of the most popular dishes across Jordan and almost each dining table has this dish at breakfast. Olive oil is one of the cornerstones of Jordanian food. For breakfast, Jordanians dip flatbread into the olive oil, then into the za’atar which is a mixture of thyme sesame seeds and sumac.
Hummus, Foul and Falafel
The recipe that no one can't fall in love with, the favorite for both rich and poor. Hummus: Chickpeas boiled and blended to perfect smoothness with tahini paste, garlic, olive oil, lemon juice and topped with a little parsley. Falafel: Balls of fried chickpea flour and Middle Eastern spice. Dipped in every mezze specially the hummus. Foul: Crushed Fava beans served with a variety of toppings such as olive oil, lemon juice, parsley, chili pepper, sumac and more.
Oil cured eggplants. They are tiny, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil and salt.
Strained yogurt which has been strained to remove its whey, resulting in a relatively thick consistency (between that of conventional yogurt and cheese), while preserving yogurt's distinctive, sour taste.
Selected Lunch Options
A traditional dish of backed burgle and meat, made in boiling water and served hot or cold, this dish is found exclusively in the villages of Bani Knanah in northern Irbid.
A dish of baked chicken and spiced rice. A blend of sweet spices, including allspice, cinnamon, nutmeg, cloves and cardamom, gives the recipe its Middle Eastern accent.
Dawali (vine leaves)
Grape leaves filled with herbed, minced vegetables, meat and rice cooked with olive oil, it is a very popular dish especially during spring season.
The national dish of Jordan and the most distinctive Jordanian dish. Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt called Jameed and served with rice or bulgur.
Served with poultry or meat. Meat is fried in oil and braised with water, salt, and cinnamon bark. Then dried coriander is stirred in with Freekeh (green wheat that goes into roasting process) and is cooked Selected Salads.
Combining many different vegetables and spices. Diced tomato, cucumber and onion. Often mixed with parsley and combined with the juice of freshly squeezed lemon and olive oil
Vegetarian dish traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, lettuce and seasoned with olive oil, lemon juice, and salt.