Wednesday, August 12, 2009

Jordan: Where in the World Wednesday!

How is it Wednesday already?? How time flies by!

My friend, the lovely Miss Jamie, is our guest tour guide today and brings us to Jordan. Although presently residing in Northern Virginia, Jamie travels a lot and in the past few years, her travels have brought her to extended stays in Jordan. On her trips, she has stayed in the capital, Amman, and some of her other favorite spots have been were Petra, the Dead Sea, and Wadi Rum. Thanks so much Jamie for taking part in Where in the World Wednesday!

(1) Describe food in Jordan in 10 words or less:

Traditional mezza style. Delicious and healthy! Lots of chick peas.

(2) Are there any dishes that you think are traditional of Jordan? Have you come across any favorites?

Traditional Jordanian dishes include hummus, tabbouleh, baba ganoush, falafel, and chicken/beef shawarma. I love them all! My favorite is simple hummus with olive oil and bread as a starter and chicken shawarma for the meal.

(3) Do you find that Jordanian food is influenced by certain ethnicities or cultures or religions? If so, which ones?

Jordanian food is similar to the foods of its neighboring countries. They have a lot of mixed BBQ and kebabs which is actually Lebanese in origin.

(4) If you were putting together a food gift basket representative of Jordan to take home for a friend, what would you include in it?

Hummus, olive oil, bread, various Jordanian cheeses (unfortunately I don't know what any of them are called but they have a lot of different types of white cheeses) and lots of Jordanian pastries and candy. The most popular one is called Kanafeh, which is a flaky stringy pastry.(7)

(5) Have you had any particularly memorable Jordanian food experiences? Anything you've heard about that you want to try?

On my first trip, we stayed over night in a traditional Bedoin camp in Wadi Rum, a desert in southern Jordan. Our hosts made us a feast for dinner including chicken that was baked in coals and then buried 3 feet in the sand. The chicken baked this way for about an hour. It was the best chicken I've ever had, the meat literally melted off the bones. I guess baking it in the sand and pressure allowed the chicken to marinate in its own juices making it extremely tender and savory.

Thank you Jamie for taking part!

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