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Abud—a dense, unleavened traditional Jordanian Bedouin flatbread baked directly in a wood fire by burying in ash and covering with hot embers. Ka'ak (كعك)—a traditional Jordanian bread made mostly in a large leaf- or ring-shape and covered with sesame seeds. Karadeesh—a traditional Jordanian bread made from corn.
Mansaf (Arabic: منسف) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. [1] It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia, Syria, and Palestine.
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The Jordanian cuisine is a traditional style of food preparation originating from Jordan that has developed from centuries of social and political change with roots starts with the evidence of human activity in Jordan in the Paleolithic period (c. 90,000 BC). There is a wide variety in the Jordanian style of cooking.
Maqluba (also attested by a variety of other spellings in English; Arabic: مَقْلُوبَة, romanized: maqlūba, lit. 'upside-down') is a traditional Levantine dish, a variety of Pilaf [1] that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq.
The Best Traditional Hanukkah Foods Because Hanukkah celebrates the miracle of a small amount of lamp oil keeping the Second Temple’s Menorah alight for eight days, foods fried in oil are ...
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