Best restaurants and what to eat
Jordan
Petra and the surrounding Wadi Musa area sit in the heart of southern Jordan, where Bedouin food traditions meet the flavors of Levantine mountain cooking. The local table is built around goat and lamb, yogurt, herbs, flatbreads, and simple sweets and infusions served to guests and travelers visiting the historic site.
Thick, tangy strained yogurt with a silky, spreadable texture and a clean dairy brightness. In Wadi Musa it is often served with olive oil, za'atar, and warm bread, making it a classic breakfast and hospitality staple.
Hard dried yogurt with a sharp, salty-sour flavor that becomes deeply savory when rehydrated. It is the essential base for Jordan’s most famous dishes and reflects the practical Bedouin art of preserving milk for the desert.
Traditional clarified butter with a rich, nutty aroma and a long-lasting finish. Used sparingly, it adds depth to rice, stews, and sweets and is prized for its rustic, homemade character.
Local olive oil is fruity, peppery, and vivid, often pressed from olives grown in southern Jordan. It is the backbone of everyday cooking and is especially delicious drizzled over labneh or fresh bread.
A fragrant herb-and-sesame seasoning with thyme, sumac, and toasted nuttiness. In Petra-area homes and guesthouses, it is mixed with olive oil or sprinkled over bread for a simple, aromatic bite.
Deep red sumac brings a tart, lemony edge to salads, grilled meats, and flatbreads. Its bright acidity is a hallmark of Levantine seasoning and balances the region’s richer dishes.
Lightly roasted Arabic coffee perfumed with cardamom, served in small cups as a sign of welcome. In Petra-area hospitality, it is offered before almost any conversation or meal and is intentionally bittersweet and aromatic.
Black tea infused with sage, a signature comforting drink in southern Jordan. Herbal, warm, and gently medicinal, it is commonly served after meals or during cool desert evenings.
Bedouin-style tea brewed strong and often sweetened, sometimes scented with sage or wild herbs. It is a social drink more than a recipe, poured repeatedly for guests and travelers.
Tamarind drink with a tangy, dark-fruit acidity and a refreshing finish. Chilled, it is especially welcome in warmer weather and pairs well with rich local foods.
Carob beverage with a mellow sweetness, cocoa-like depth, and a smooth, earthy profile. Served cold, it is a traditional Levantine refresher with a naturally rounded flavor.
Raisin drink, softly sweet and lightly spiced, with a dusky fruit character. It is a classic homemade refreshment associated with Jordanian and Bedouin households.
Jordan’s national celebratory dish of lamb, jameed, rice, and bread, rich with sour dairy depth and often finished with nuts. In the Petra region it is the centerpiece of major gatherings and a marker of generous hospitality.
A layered rice dish cooked with meat and vegetables and inverted onto a serving platter. The flavors are savory and aromatic, with a home-cooked elegance that makes it a frequent family favorite.
Desert-cooked lamb, chicken, or vegetables prepared in an underground oven, yielding smoke-kissed tenderness and concentrated flavor. It is one of the most memorable culinary traditions for visitors to Wadi Musa.
Roasted chicken on taboon bread with sumac, onions, and olive oil, delivering a tangy, savory, and deeply aromatic bite. Though broader than Petra alone, it is firmly part of the regional table and loved for its bold simplicity.
A layered dish of bread, yogurt or jameed, and chickpeas or meat, built for contrast between creamy, crunchy, and saucy textures. In Jordanian homes it is comforting, hearty, and ideal for a shared meal.
Lentils and rice or bulgur cooked with browned onions until earthy, sweet, and deeply satisfying. It is a humble yet beloved dish that showcases the region’s pantry-driven cooking.
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