When it comes to food and drink, Jordan is something of an ancient crossroads, its cuisine a combination of Mediterranean, North African and Persian influences. Dishes, such as tabbouleh, falafel, hummus and baklava, are all widespread across the country while some specialities such as zarb — meat and vegetables cooked deep in the desertsandsofWadiRum—arelesscommon.
Meat, usually lamb, is the common thread among savoury meals, with yoghurt, za’atar, lemon and olive oil used liberally. Jordanian sweets, meanwhile, echo that classic
