Jewels of Jordan: Scrumptious Spread

Mineral water and maramiya (wild sage drink). Maramiya is good for stomach discomfort. Never thought it could be tasty!

Tamar hindi (sweet tamarind juice).

Tamar hindi is made by soaking tamarind in water for a few hours, then straining, sweetening and mixing it with rose water and lemon juice.

The (oh–so–good) homemade falafel, beth magli (omelette), and galait bendora (tomato dip). Tried falafel sandwich too, but didn't like it.

Brunch – mtabal/baba 'ghannouj, fries, tomato sauce, djaj magli (fried chicken), and salad with pitta bread.

Barag dawali (stuffed grape leaves) in the making – place some rice in the centre of a grape leaf.

Barag dawali in the making – fold.

Barag dawali in the making – fold.

Kusa (courgettes)

One of my final dinners. Take your pick.

A tree in Ajlun

Roz Mansaf, Jordan's national dish, with djaj magli (fried chicken) and kebab. The broth is for the rice.

Brunch – pitta bread, homemade jubneih (cheese), chicken's liver stir–fry, hummus, sliced cucumber, tomatoes, zatar (mixed herbs), olive oil, zaitun (olives), and tea.

Ouzi with yoghurt and local salad. I'm not a fan of rice, but this one was yummy.

Brunch – wardeh (nabilse bread), fries, tomato sauce, chillies, hummus, falafel, beth magli (omelette), galait bendora (tomato dip), zatar (mixed herbs), olive oil, zaitun (olives), and tea.

Brunch – fries, tomato sauce, mtabal/baba 'ghannouj, djaj magli (fried chicken), and salad with pitta bread.

Brunch – pitta bread, salad, mtabal, fries, fried chicken, and shwaraba (vermicelli and carrot soup).

Lamb Mansaf Rice with broth and basal (onions)

Brunch in bed – pitta (the ones topped with zatar were manageesh), mtabal/baba 'ghannouj, jubneih (cheese), pickles, zaitun (olives), hard–boiled eggs, maleh (salt) and fulful (pepper).

Dinner – pitta, kmaj (bread), chicken and lamb kebab, grilled aubergine and tomatoes, and fruits.

Roz (rice) with pickles and fasuliya

Barbecue on cool, breezy Mount Nebo with my friends. It was surreal.

Shai bana'na (mint tea)

Ginger milk tea

Roz Maqluba (Upside Down Rice)

Blended salad

Masala Rice

Seneat bata'ta (potato and beef) stir–fry

Bamiya (lady's fingers) and beef stir–fry

Ingredients for barag dawali (stuffed grape leaves) – grape leaves and spiced rice.

Barag dawali (stuffed grape leaves) in the making – roll and ready to be steamed.

Mahasyi – barag dawali (stuffed grape leaves) and stuffed kusa (courgettes)


Ajlun

Barbecue in windy Ajlun with my friend and family

Photos by SkyJuice © All rights reserved.

What's a nation without its own culinary specialities, right? I have dined out at some Middle Eastern restaurants locally and recently, I was fortunate to have had the chance to sample some Middle Eastern delights during my trip.

I'd like to take this opportunity to wish my Muslim readers a blessed Ramadhan al–Kareem 1431H.

Jewels of Jordan: Delightful Dessert & Snacks

Yummy toot (mulberries)

Kanafeh, a local dessert, and soda.

Lemon ice lolly

Hummus (chickpeas)

Olives

Pomegranates

Breadmen making masyruah

Masyruah (flat bread)

Fatayir. I dislike spinach, but the spinach–stuffed one was good.

Wardeh (nabilse bread)

Bitifour (local biscuits)

Baklava (rich, sweet pastry made of layers of phyllo dough filled with chopped nuts like pistachios and sweetened with syrup or honey)

Heelu (sweets)

Soda and gato (cakes)

'Gharaibe and crunchy baraz'zi (sesame biscuits)

Yummy roz halib (rice milk) topped with cinnamon powder

Toot (mulberries). Love them in all colours – light green, red, and black.

Mushmush (apricots), houh (nectarines), duragh (peaches) and farauleh (strawberries).

Grapes

Photos by SkyJuice © All rights reserved.

Some munchies sampled during my trip. My personal favourites were mulberries, baraz'zi, fatayir and roz halib.