Madaba, known for its spectacular Byzantine and Umayyad mosaics, is not just a city of rich history and culture; it's also a place where food tells a story of culinary traditions passed down through generations. The food in Madaba, as in the rest of Jordan, is characterized by the flavors of the Levant, which have been influenced by various civilizations over the centuries, including the Greeks, Romans, and Ottomans. Ingredients such as olive oil, garlic, herbs, and spices form the backbone of the region's cuisine.
Jordanian cuisine, with Madaba as a shining example, emphasizes freshness and seasonality. It's also notable for its wide array of mezze - small dishes that are often shared at the beginning of a meal. Furthermore, the city’s geographical location has provided it with a bounty of agricultural produce, from olives and figs to tomatoes and cucumbers, which are staple ingredients in many dishes.
Mansaf (Non-Veg) - Jordan's national dish, mansaf is a symbol of Jordanian hospitality. Though traditionally made with lamb, in Madaba you can find versions without beef. It's a platter of rice, fermented dried yogurt called jameed, and tender chunks of meat, all garnished with nuts and herbs.
Falafel (Veg) - These deep-fried chickpea balls are a common vegetarian dish throughout the Middle East and are especially beloved in Jordan. They are often served in a pita bread with salad and tahini sauce.
Hummus (Veg) - This creamy spread made from pureed chickpeas, tahini, lemon juice, and garlic is a staple in Jordanian cuisine and is a must-try for its distinct local flavor.
Tabbouleh (Veg) - A refreshing parsley salad mixed with tomatoes, onions, cracked wheat, and dressed with olive oil and lemon juice, tabbouleh is a perfect dish for the health-conscious traveler.
Mutabbal (Veg) - Similar to baba ganoush, mutabbal is a smoky eggplant dip blended with tahini, garlic, and lemon juice, making for a savory vegetarian option.
Maqluba (Non-Veg) - An upside-down rice and vegetable dish featuring eggplant and other vegetables, which may be accompanied by chicken or meat substitutes other than beef.
Zarb (Non-Veg) - A Bedouin barbecue feast where meat, often chicken or goat, and vegetables are slow-cooked in an underground pit, resulting in a uniquely smoky flavor.
Warbat bil-Qishta (Veg) - A sweet pastry filled with cream and often drizzled with sugar syrup, this dessert is a delightful representation of Jordanian pastry craftsmanship.
Knafeh (Veg) - A famous dessert across the Middle East, knafeh combines a layer of sweet cheese or cream, topped with shredded phyllo pastry and drenched in a sweet syrup.
Stuffed Vine Leaves (Veg and Non-Veg) - Also known as dolma, these are vine leaves stuffed with a mixture of rice, herbs, and sometimes minced meat, although vegetarian versions are readily available.
Please note that many Jordanian dishes are typically made with meat. However, vegetarian versions of most dishes are also available at most restaurants. It is advisable to confirm with the restaurant staff if you have specific dietary preferences or restrictions.
