Zarb (The (Bedouin Cuisine):

Fancy a night with the bBedouins in Wadi Rum?

The zarba meal of Zarb will definitely be inpart of the package!

A mix of lamb and chicken, rice, carrots, onions, and potatoes areis placed in a hole in the ground, which is filled with flaming hot coals.

It's a dish that Jordanians look for when they visit the southern part of Jordan, and it's usually followed by the bBedouin tTea, which is brewed over the coals.

Heading up north, mMakmorah is a very popular dish among farmers and villagers, especially during the olive picking season during, from October andto November.

This pie is prepared out of thin dough layers of dough, and chicken, or another type of meat, cooked with onions in a fresh-pressed olive oil.

Finally, it's covered with aluminium foil, and baked in the oven.

Kabsih is a very common dish in the GCC countries, but it easily found its way to the Jordanians' dining tables easily, and became deeply rooted in the Jordanian cuisine.

This is a very spiced-rice-filled meal, made of tomato sauce with mushrooms and carrots and prepared with lamb or roasted chicken.

Kabsih is given its special flavor by theusing galangal root and black lime.

Another spiced-riceh meal is the Ouzi rice.

What's not to like about a rice cooked with carrots, peas, and minced meat?

Both, Kabsih and Ouzi are covered with fried almonds and pine nuts when served.

"Seneyyeh" means a "tray", and it refers to any oven-baked chicken or meat ion a tray.

VSliced vegetable slices like onions, sweet peppers, and potatoes are added to the tray.

This is considered by many, especially working moms, to be an easy meal to be prepared beforehand, and keept in the fridge until it's baked, right before lunch time.

It's either served with rice or bread, and eaten mostly with a salad or cold yoghurt.

Kibdeh, Ethal, and Kalawi (Eid Al-Adha Cuisine):

LA lamb or cow's liver, spleen, and kidneys are pressured-cooked in the morning of Eid and served as at breakfast or brunch.

This unusual breakfast, which isn't considered heavy on the stomach, is consumed during the Feast of the Sacrifice or what's known locally as Eid Al-Adha, which follows the pilgrimage season.

Jordanians wake up early on Eidthe days of Eid and sacrifice a sheep or a cow, or both for those who can afford it.

They dowork hard work on cutting the meat and spreadgiving a third of it to the poor, a third to their friends, and keep the last third to themselves.

After asuch tiring manual work, such a meal comes in handy tois welcomed by those who worked all morning, and gives them extra strength to go througon with the day.