Must-Try Foods In Wadi Mujib (Dead Sea) For Tourists 2024

Food History of Wadi Mujib, Dead Sea, Jordan

The cuisine around Wadi Mujib and the Dead Sea in Jordan is rich and diverse, influenced by the agricultural produce from the fertile Jordan Valley as well as the Bedouin nomadic traditions. The food is characterized by the use of fresh ingredients, aromatic spices, and traditional cooking methods. Historically, the region's offerings would have relied heavily on locally grown fruits and vegetables, legumes, dairy products, and breads, catering to the needs of the local communities and their predominantly vegetarian diets.

Must-Try Top 10 Food Dishes in Wadi Mujib, Dead Sea, Jordan

Mansaf (Non-Veg) - Jordan's national dish, traditionally made with lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
Falafel (Veg) - Deep-fried balls made from ground chickpeas or fava beans, often served in pita bread with salads and tahini sauce.
Hummus (Veg) - A smooth dip made from mashed chickpeas, blended with tahini, olive oil, lemon juice, salt, and garlic.
Tabbouleh (Veg) - A refreshing salad made with finely chopped parsley, mint, tomatoes, and bulgur wheat, seasoned with olive oil, lemon juice, and salt.
Maqluba (Non-Veg) - A savory upside-down rice casserole that includes layers of meat (commonly chicken), rice, and fried vegetables.
Mutabbal (Veg) - A smoky eggplant dip blended with tahini, garlic, and lemon juice, similar to baba ghanoush.
Fatteh (Veg) - A traditional dish consisting of layers of toasted bread, rice, chickpeas, and yogurt, often garnished with pine nuts and parsley.
Warak Enab (Veg) - Grape leaves stuffed with a mixture of rice, tomatoes, parsley, and various spices, then cooked in olive oil and lemon juice.
Ful Medames (Veg) - A hearty dish of stewed fava beans seasoned with cumin, garlic, lemon juice, and olive oil, often eaten for breakfast.
Knafeh (Veg) - A sweet cheese pastry soaked in a sugar-based syrup, often layered with semolina or shredded phyllo dough.