Jordanian cuisine

Jordanian cooking has Bedouin roots: lamb, rice, dried yoghurt and bread as the base of the table.

Jameed, salted yoghurt dried hard, was a nomad's way of carrying milk across a desert. Today the national dish is built on it.

Food is eaten from a shared platter with the right hand, and the order of serving matters more than the table setting. The guest is given the best piece, and refusing is not an option.