Jordan Heritage 🇯🇴

Savory dough stuffed with homegrown fresh thyme OR Spinach OR Pumpkin

Circassian fluffy turnover pastry filled with artisan cottage cheese or pureed potato

Attributed to the Obeidat tribe northwest of Irbid, steamed special blend of lamb and chicken minced together with bulgur wheat and cardamom

The Huwaitat tribe calls it Bazina, the Bani Sakher and some Easter tribes name it Rqaqah; we like to describe it as the Nabatean fettuccine made by sun drying yeast free dough strips cooked in JHR signature Jameed (dried yogurt), lentils drizzled with (ghee)

A traditional Armenian dish made of oven-cooked aubergine and slices of bell peppers in a rich tomato sauce

Fava beans cooked in garlic, coriander and virgin Jordanian olive oil

Tapenade of roasted courgettes whipped with yogurt and tahini sauce, sprinkled with dried mint and drizzled with virgin Jordanian olive oil. Served with our freshly baked Taboon bread made from locally sourced, endangered and earthy Qatmah flour

It literally means the ear of the old man and it’s supposed to depict the irregular shape of dough engulfing a well-seasoned stuffing of minced lamb meat that is slow-cooked in yogurt. Don’t let the name fool you, it is a farmer’s delicacy

The unique Durzi Tabbouleh with garbanzo beans, cucumbers, and pomegranate molasses dressing, The salad is served and traditionally eaten by hand with pickled Salty Black-Grape Vine Leaves

A bed of lettuce, tomatoes, cucumbers, diced onions drenched with Tahini and a zest of fresh lemon

Fulfilling, healthy and rich walnut salad. Green onions, bulgur, tomato, rocca leaves, raisins, walnuts in vinegar dressing

Delicately grilled aubergine served over a bed of lettuce and rocca leaves, topped with diced tomato and shreds of crispy shrak bread (Jordanian thin and light bread) with Jordanian virgin olive oil and vinegar dressing

A cultural fusion dish between the original thyme salad in Madaba and neighboring Circassian community in Nau’r. Circassian cheese with fresh thyme leaves, tomato, lettuce and pomegranate molasses with Jordanian virgin olive oil and vinegar dressing

Grilled crispy zucchini boats topped with Freekeh (crushed wheat), pomegranate, green onions, tomato and molasses dressing

Fresh spinach with beetroot, onions, ripe pomegranate pearls, with Jordanian virgin olive oil, sumaq and lemon dressing

A hearty chowder made with JHR signature Jameed (dried yogurt), lentils, pulses, and grains of the season

Mansaf, the formal jordanian dish served at weddings, funerals and most commonly at family gatherings. Evidence of mansaf cookware and serving plate (Sidr) goes thousands of years and some urban myths have linked it to age-long political struggles. At jhr, we take great pride in our mansaf and its unique source from a woman-owned micro business just beside mujib reserve and its hwajeh (local herbs)

The majestic mansaf served over Jareesh (split wheat) instead of rice as was the case after rice plantation has seized in the 18th century

A feast of a crispy layered pie filled with either spiced chicken or meat

Red sea fish is fried with coriander, garlic and maritime spices and served with rice

Traditionally made during Christian lent where sautéed vegetables are “buried” (the literal translation of dafeen” and slow cooked with a hint of cinnamon till they disappear completely into the bulgur wheat resulting in a wheat pilaf

Traditionally, women would sit in “U” shape with a mountain of freshly grinded wheat flour in between them. They would sing and hand roll the flour into solid pearl-sized hand rolled pasta (Basbasoan) for the entire village. Basbasoan is simmered with tomato sauce with a stew of slow cooked squash, garbanzo beans and cauliflower

The rich heart-warming dish of Jordan. Made up of three layers; rice spiced with local herbs, aubergine and cauliflower, and then served “upside down” (the name Makloubeh accompanied by Harathen salad

Our number one bestseller! sauteed pumpkin with minced meat cooked in a tahini sauce topped with pomegranate molasses and walnuts and served with a side of rice. order yours without minced meat for the vegetarian version of the dish

Soul food made of fried cauliflower in Jameed (dried yogurt) served with rice and sha’aireyyeh (vermicelli)

Stuffed zucchini and aubergine with rice, minced meat and our signature spices. Cooked in a Jameed (dried yogurt) and tomato sauce fusion giving it its unique “Burdgany” or orange colour.

Methodically cooked with chicken or meat cubes, Mlookheyeh (a green leafy plant indigenous to the region), made its way to the heart of millions. Its distinct taste is addictive and its texture is a lot of fun. Served with rice and vermicelli along with a side of freshly squeezed lemons to be added to the mix according to preference.

Comes with rich bowl of yoghurt

(350-450 Grams) with Salti Black-Grape Vine Leaves and stuffed zucchini. Acombined with rich bowl of yoghurt.

With roots in Palestine, Msakhan travelled well and became celebrated in Amman with its freshly baked Taboun bread wholeheartedly-drenched with olive oil, topped chicken invigorated with the rich flavour and color of the deep red Summag herb and golden onions. Topped with almonds. Comes with a rich bowl of yoghurt.

The Shwam or Damascene Ammanis autographed a beautifully simple dish made from chicken pieces or lamb cubes slow-cooked in sheep yogurt alongside rice and “sh’aireyeh” (vermicelli).

Crunchy fried Red Sea fish fillet with caramelized onions served over a bed of golden-brown spiced rice, with a side of Tahineh salad, a lemon slice and some almond pieces for extra fun.

A hearty dough mix of flour, black sesame seeds, anise and cinnamon fried with Sammen (Ghee) before being splashed with some more Sammen and raisins

A base of Tahineh sauce with a dark kick of molasses made from Jordan Rift Valley Medjool Dates

The hearty lazakiyat dough drenched with a rich molten halaweh (sesame oil based sweet) in fresh milk

Creamy milk pudding topped with sammen (Ghee) and sprinkled with pistachios