The history of food in Little Petra, also known as Siq al-Barid, is closely linked to the ancient Nabateans who inhabited the region over 2000 years ago. As a small trading suburb of the main city of Petra, it played a significant role in the spice trade routes, contributing to the culinary fusion that characterizes the area's cuisine. Traditional Nabatean dishes would have relied on the staples of the region, such as wheat, barley, grapes, and olives. Over time, Bedouin influences incorporated more meats and the use of the zarb – an underground barbecue pit – while trade introduced spices and flavors from all corners of the ancient world.