Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most often lamb, beef and chicken but also goat and camel meat. Rice is frequently served as a side dish but there are also one-pot rice dishes such as maqloubah.^[1]

As one of the largest producers of olives in the world,^[2] olive oil is the main cooking oil in Jordan. Herbs, garlic, onion, tomato sauce and lemon are typical flavors found in Jordan.

The blend of spices called za'atar^[3] contains a common local herb called sumac^[4] that grows wild in Jordan and is closely identified with Jordanian and other Middle Eastern countries.

Yogurt is commonly served alongside food and is a common ingredient itself; in particular, jameed, a form of dried yogurt is unique to Jordanian cuisine and a main ingredient in mansaf^[5][6] the national dish of Jordan,^[7][8] and a symbol in Jordanian culture for generosity.

Another famous meat dish in Jordan is zarb.^[9] It is especially popular in areas inhabited by Bedouin tribes such as Petra and the desert of Wadi Rum where it is commonly served to tourists.^[10] Zarb is prepared in a submerged oven called a taboon, and is considered a delicacy. It consists of a selection of meat (usually chicken and lamb), vegetables (zucchini, eggplant, carrots, potatoes) and is served with rice and various meze, such as tabbouleh salad.^[11]

Internationally known foods which are common and popular everyday snacks in Jordan include hummus, which is a purée of chick peas blended with tahini, lemon, and garlic, and falafel, a deep-fried ball or patty made from ground chickpeas.

A typical mezze includes foods such as kibbeh, labaneh, baba ghanoush, tabbouleh, olives and pickles. Bread, rice, freekeh and bulgur all have a role in Jordanian cuisine.

Popular desserts include baklava, knafeh, halva and qatayef (a dish made specially for Ramadan), in addition to seasonal fruits such as watermelons, figs and cactus pear which are served in summer.^[12]

Turkish coffee and tea flavored with mint or sage are almost ubiquitous in Jordan. Arabic coffee is also usually served on more formal occasions.^[13]

Pork consumption is forbidden to Muslims in Jordan, in accordance with Sharia, the Islamic law.

Jordanian cuisine is a part of Levantine cuisine and shares many traits and similarities with the cuisine of Lebanon, Palestine and Syria, often with some local variations. More generally Jordanian cuisine is influenced by historical connections to the cuisine of Turkey and the former Ottoman Empire. Jordanian cuisine is also influenced by the cuisines of groups who have made a home for themselves in modern Jordan, including Armenians, Circassians, Iraqis, Palestinians, and Syrians.^[14][15]

Food is a very important aspect of Jordanian culture. In villages, meals are a community event with immediate and extended family present. In addition, food is commonly used by Jordanians to express their hospitality and generosity. Jordanians serve family, friends, and guests with great pride in their homes, no matter how modest their means. A "Jordanian invitation" means that one is expected to bring nothing and eat everything.

Celebrations in Jordan are marked with dishes from Jordanian cuisine spread out and served to the guests. Customs such as weddings, birth of a child, funerals, birthdays and specific religious and national ceremonies such as Ramadan and Jordan's independence day all call for splendid food to be served to guests. To celebrate the birth of a child, karawiya, a caraway-flavoured pudding, is commonly served to guests.

• Arab cuisine
• Beer in Jordan
• Jordanian wine
• Lebanese cuisine
• Levantine cuisine
• Palestinian cuisine
• Syrian cuisine