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Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most often lamb, beef and chicken but also goat and camel meat.
Mansaf plays an active role in settling tribal disputes in Jordan in what is known as an Atwa (truce) and a Ja'ha (peacemaking process). [11] It is thought to signal the end of a conflict when the heads of conflicting tribes visit each other and the host sacrifices a sheep or a goat for a shared mansaf, taken to be a sign of reconciliation.
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In sauce pot heat olive oil to medium-med high heat and add garlic/onions sauté for a few moments and then add both meats until well browned.
photo: kate jordan; food styling: makinze gore Spinach Tortellini Soup It only takes 25 minutes to make spinach tortellini soup thanks to pantry staples like shallots, Parmesan, canned tomatoes ...
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.
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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.