Al Matal Bedouin Tent

Hummus, Moutabbal, Tabbouleh, Stuffed Vine leaves, Galayet Bandoura.

Hummus, Beetroot Moutabbal, Fattoush, Muhammara, Kishkeh, Jarjir, Falafel, Shawerma.

Vine leaves, summer squash, sweet bell peppers, and baby eggplants stuffed with an aromatic mixture of spices and Arabic rice.

Minced lamb with oriental spices topped with tahini sauce (sesame seed paste), sliced potatoes, onions and garlic. Served with white rice.

Lamb hocks cooked slowly in (FUKHARA) earthenware, with whole vegetables spiced in a special mixture of local herbs from Petra. Served with Arabic rice.

Musakhan is a traditional dish of Jordan and Palestine. It is made of roasted chicken baked with onions and immersed in virgin olive oil spiced with sumac, allspice, saffron, and fried pine nuts on top of taboon bread (whole wheat).

Prepared from succulent young lamb or chicken, a mixture of spices and Basmati rice, cooked in an underground sealed charcoal-fired pit. The meat is placed in the oven without touching the charcoal which is then immediately closed to keep in heat so the food retains its flavor.

The national dish of Jordan is made of lamb cooked in a sauce of fermented dried yogurt (Jamid) and served with rice. Mansaf is served on special occasions such as weddings or to honor a guest. It is traditionally eaten from a large platter in a Bedouin style, standing around the platter and using the right hand instead of utensils.

Traditional Bedouin style of cooking. Marinated young lamb cooked to perfection in a unique underground grilling method in a mud oven. Served with rice, grilled tomatoes, potatoes and onions.