Jordanian cuisine is a vibrant celebration of flavors, history, and hospitality. Rooted in the heart of the Middle East, it brings together rich spices, fresh ingredients, and centuries-old traditions that tell a story with every bite. From the aromatic mansaf, Jordan’s national dish, to the sweet indulgence of knafeh, each recipe reflects the warmth and generosity of Jordanian culture.
Jordan Recipes And Food
Jordanian cuisine is deeply rooted in history, culture, and tradition, reflecting the warmth and hospitality of its people. From aromatic spices to hearty mains, each dish tells a story. Below, we delve into some of the iconic recipes and dishes that define Jordanian food.
1. Mansaf: The National Dish of Jordan
Mansaf is celebrated as the essence of Jordanian cuisine, and it’s perfect for gatherings. Here’s how we prepare it:
- Ingredients:
- 2 lbs lamb, bone-in
- 2 cups jameed or plain yogurt, reconstituted
- 1 teaspoon turmeric
- 3 cups basmati rice, rinsed
- ½ cup slivered almonds and pine nuts, toasted
- 2 tablespoons ghee or clarified butter
- Salt to taste
- Flatbread (shrak or pita)
- Steps:
- Boil the lamb with water, turmeric, and salt. Skim off any foam. Cook until tender (about 1.5 hours).
- Prepare the jameed by diluting it with water and blending until smooth. Add it to the lamb and simmer for 30 minutes.
- Cook the rice with ghee for extra flavor.
- Arrange flatbread on a large platter, place the rice on top, then the lamb. Garnish with toasted nuts.
- Serve the jameed sauce in a separate bowl for dipping.
“Mansaf is more than just food—it’s a celebration of Jordanian life.”
2. Knafeh: A Jordanian Sweet Treat
Knafeh is a beloved dessert bursting with floral and cheesy flavors. Let’s break it down:
- Ingredients:
- 500g kataifi (shredded phyllo dough)
- 300g Nabulsi or mozzarella cheese, desalted
- ½ cup unsalted butter, melted
- 2 cups sugar
- 1 cup water
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
- Ground pistachios for garnish
- Steps:
- Preheat the oven to 375°F (190°C).
- Shred the kataifi and toss it with melted butter until evenly coated.
- Press half the kataifi into a greased baking dish. Layer the cheese, then cover with the remaining kataifi.
- Bake for 30 minutes or until golden brown.
- In a saucepan, boil sugar, water, rose water, and orange blossom water to form a syrup.
- Drizzle the syrup over the hot knafeh, garnish with pistachios, and serve warm.
Knafeh’s sweet aroma makes any occasion special.
3. Falafel and Hummus: Street Food Favorites
Falafel and hummus are staple Jordanian dishes served as appetizers or street food.
- Ingredients for Falafel:
- 2 cups dried chickpeas, soaked overnight
- 1 small onion, chopped
- 4 garlic cloves
- 1 bunch parsley
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon baking soda
- Salt and pepper to taste
- Oil for frying
- Steps:
- Blend chickpeas with onion, garlic, and parsley until coarse.
- Add spices and baking soda; mix well. Let the mixture rest for 15 minutes.
- Form into balls or patties and fry in hot oil until crispy and golden.
- Ingredients for Hummus:
- 1 can chickpeas, drained
- 2 tablespoons tahini
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 garlic cloves
- Salt to taste
- Steps:
- Blend all ingredients into a smooth paste. Adjust consistency with water.
- Serve drizzled with olive oil and a sprinkle of paprika.
Table: Nutritional Benefits of Chickpeas in Jordanian Cuisine
| Nutrient | Benefit |
|---|---|
| Protein | Supports muscle health |
| Fiber | Aids digestion and fosters gut health |
| Iron | Boosts energy and prevents anemia |
| Magnesium | Improves heart health and relaxation |
“Every bite of falafel or hummus connects us to rich culinary heritage.”
Jordanian recipes celebrate heritage with every bite, blending simple ingredients into extraordinary flavors. These dishes showcase how food unites people in celebration, tradition, and love.
Ingredients
Jordanian cuisine is a treasure trove of fresh, seasonal ingredients and bold flavors. From lamb and chicken to spices and herbs, every element contributes to the rich tapestry of Jordan’s culinary traditions. Let’s explore the key components that bring these dishes to life.
Common Ingredients In Jordanian Cuisine
Here are the essential ingredients that define Jordanian recipes:
- Lamb or chicken: Often the main protein in savory dishes like Mansaf or Maqluba.
- Basmati rice: A staple side, especially in dishes like Mansaf.
- Jameed: Dried fermented yogurt used to craft the unique sauce for Mansaf.
- Kataifi or semolina: Common in desserts like Knafeh.
- Chickpeas: A base for Hummus and Falafel.
- Tahini: Ground sesame seed paste, integral in dips and sauces.
- Pita bread: Perfect for scooping hummus or wrapping falafel.
- Olive oil: A pantry must-have for roasting, dressing, and dipping.
- Tomatoes, cucumbers, and onions: Used fresh in salads like Tabbouleh or Fattoush.
Special Herbs And Spices
Jordanian cuisine is distinguished by its fragrant herbs and spices. Below is a look at the most common ones:
| Herb/Spice | Use In Jordanian Cuisine |
|---|---|
| Sumac | Adds a tangy and slightly citrusy flavor to Fattoush and roasted meats. |
| Za’atar | A mix of thyme, sumac, and sesame seeds, used to top bread or incorporated in marinades. |
| Cinnamon | Featured in stews like Maqluba and desserts. |
| Cardamom | Infuses Arabic coffee and savory dishes with warmth. |
| Allspice | Common in rice dishes and meat stuffing, bringing subtle heat and sweetness. |
| Nutmeg | Enhances the flavor of roasted meat and sweet desserts. |
| Parsley | Highlighted in Tabbouleh and used as a garnish. |
| Mint | Adds freshness to tea and salads, balancing bold flavors. |
These ingredients are the foundation of Jordanian cuisine, offering versatility, depth, and an undeniable connection to tradition.
Essential Tools And Equipment
When preparing Jordanian recipes, having the right tools and equipment is crucial for capturing the authentic flavors and textures that make these dishes so exceptional. Below, we detail the must-have items in any kitchen dedicated to exploring the rich culinary heritage of Jordan.
1. Heavy-Bottomed Pot or Pan
Jordanian cooking often involves simmering and slow-cooking, such as when preparing mansaf or magloubeh. A heavy-bottomed pot ensures even heat distribution, preventing burning and ensuring the ingredients cook evenly over long periods.
2. Traditional Wooden Spoon
A wooden spoon is essential for gently stirring stews, rice, and sauces without damaging delicate ingredients like jameed or over-mixing components in dishes like knafeh syrup. Wood also keeps the flavors intact without introducing a metallic taste.
3. Manual Spice Grinder or Mortar and Pestle
Freshly ground spices are fundamental in Jordanian recipes like hummus or falafel. Use a mortar and pestle to crush and grind za’atar, sumac, or cinnamon. This tool allows the natural oils and full aromas of spices to release, enriching the overall flavor.
4. Large Serving Platter
Sharing food is at the heart of Jordanian culture. A large serving platter is indispensable for serving communal dishes like mansaf or mezze spreads, emphasizing the warm hospitality of the region.
5. Fine Mesh Sieve
For recipes like labneh or hummus, a fine mesh sieve helps achieve smooth textures by straining yogurt or purees effectively. It also works wonders for straining the sauce in mansaf, ensuring creaminess.
6. Knafeh Mold or Tray
To create an authentic knafeh, invest in a round baking mold or tray. These help achieve the dessert’s perfect golden crust and even layers.
7. Tongs or Skimmer
Deep frying is common in preparing falafel and sambousek. A sturdy pair of tongs or a skimmer is essential for safely removing fried items from hot oil while ensuring crispness.
8. Rice Cooker (Optional)
For consistent, fluffy basmati rice, a rice cooker is an excellent addition to your toolkit. While not traditional, it simplifies preparation and delivers consistent results.
Quick Reference Table: Essential Tools
| Tool Name | Primary Use |
|---|---|
| Heavy-Bottomed Pot | Slow-cooking stews and rice dishes |
| Wooden Spoon | Stirring without damaging ingredients |
| Mortar and Pestle | Grinding spices like za’atar and sumac |
| Large Serving Platter | Serving communal meals like mansaf and mezze spreads |
| Fine Mesh Sieve | Straining sauces, yogurt, and purees |
| Knafeh Mold/Tray | Baking traditional knafeh |
| Tongs/Skimmer | Safely handling fried items like falafel and sambousek |
| Rice Cooker (Optional) | Perfectly cooking basmati rice for Jordanian dishes |
With these tools at our disposal, recreating the authentic tastes and textures of Jordanian cuisine becomes seamless, allowing us to fully embrace and celebrate the culinary heritage of this vibrant culture.
Directions
Following these step-by-step instructions, we’ll guide you through the secrets of preparing authentic Jordanian dishes, ensuring you achieve the rich flavors and textures that define this beloved cuisine.
Prep
- Organize Ingredients: Begin by gathering and measuring all ingredients. This ensures a seamless workflow while cooking. For example, when making mansaf, have the jameed soaked overnight and lamb thoroughly rinsed.
- Prepare Aromatics: Peel and finely chop onions, garlic, or other aromatic vegetables specified in the recipe. If using za’atar or other spices, measure and toast them lightly for added flavor.
- Rice Preparation: If the recipe involves basmati rice, rinse it in cold water three times to remove starch. Soak it for 30 minutes to achieve that fluffy texture.
- Knafeh Dough: For knafeh, shred or separate the kataifi dough if it’s clumped, and toss it gently with melted butter to coat every strand evenly.
- Falafel Mix: Soak chickpeas for at least 12 hours, drain them completely, and blend them along with parsley, garlic, and spices. Let the mixture rest for 15 minutes to enhance the flavors.
Cook
Cooking Jordanian recipes involves a blend of traditional techniques and careful timing to capture the authenticity, rich flavors, and cultural essence of this beloved cuisine. Let us delve deeper into the methods and timings that define Jordanian culinary artistry.
Traditional Cooking Techniques
Jordanian cooking methods reflect a harmonious balance between tradition and flavor. Here are some of the most iconic techniques:
- Slow Cooking: Many Jordanian dishes, such as mansaf and magloubeh, involve slow cooking to tenderize meat and allow spices to infuse deeply. A heavy-bottomed pot is essential for maintaining even heat during this process.
- Roasting and Grilling: From grilled kebab to shish taouk (marinated chicken skewers), the use of open flames and charcoal imparts a smoky, earthy flavor.
- Steeping and Infusion: Ingredients like jameed (fermented yogurt) are steeped to achieve their characteristic sharpness, while herbal teas made with cardamom or mint involve infusion for a balanced, aromatic profile.
- Frying: Falafel and other Jordanian delights like sambousek are fried until golden in hot oil, ensuring crisp exteriors while preserving moist interiors. Tongs or a slotted spoon are important tools for this process.
- Layering Flavors: Dishes like magloubeh are prepared by layering rice, meat, and vegetables in a specific sequence to blend textures and flavors seamlessly.
Cooking Times For Various Dishes
Accurate cooking times are vital for achieving the perfect taste and consistency in Jordanian recipes. Below is a table showcasing typical cooking durations for popular Jordanian dishes:
| Dish | Cooking Time (Minutes) | Cooking Method | Key Notes |
|---|---|---|---|
| Mansaf | 120-150 | Slow cooking | Simmer lamb with jameed and spices. |
| Knafeh | 30-40 | Baking | Rotate for even coloring & texture. |
| Falafel | 5-8 (per batch) | Frying | Fry until golden brown and crisp. |
| Magloubeh | 90-120 | Layering, slow cooking | Flip upside-down before serving. |
| Shish Taouk | 20-25 (per batch) | Grilling | Ensure consistent marinade across pieces. |
Understanding these techniques and timings allows us to replicate the authentic essence of Jordanian food, ensuring every meal radiates warmth and tradition.
Assemble
Jordanian cuisine is as much about presentation as it is about flavor. Once the dishes are cooked to perfection, the final touches bring out their authentic charm. Let’s focus on how we can plate, present, and garnish iconic Jordanian recipes to highlight their beauty and enhance their visual appeal.
Plating And Presentation Tips
1. Use traditional serving platters:
Jordanian meals are often served family-style, emphasizing communal harmony. For dishes like mansaf, arrange the cooked basmati rice on a large round platter, topping it with tender lamb pieces evenly spread out. Pour the creamy jameed sauce around the lamb, ensuring it saturates the rice slightly but doesn’t flood the plate.
2. Layer for texture:
For a dish like magloubeh, carefully flip the pot onto a flat serving tray, keeping the layers of rice, meat, and vegetables intact. The perfectly upright layers are a hallmark of the dish.
3. Highlight colors:
Jordanian food is naturally vibrant. When plating falafel, arrange them in a neat circle on a white plate, complemented by vibrant bowls of tahini sauce, hummus, and pickled vegetables, spaced evenly around the presentation.
4. Control portion size for desserts:
For knafeh, cut and serve in squares or neat wedges. Plate a single piece topped with crushed pistachios and a drizzle of sugar syrup. Use a small dish to provide additional syrup, allowing the guest to control sweetness.
Garnishing With Herbs And Spices
1. Fresh touches with herbs:
Aromatic herbs are the finishing touch that elevates Jordanian dishes. Sprinkle finely chopped parsley over hummus for a refreshing color contrast. For mansaf, add a handful of fresh cilantro leaves on top to enhance the presentation and aroma.
2. Bold spices for a visual pop:
Garnishing with spices brings depth to flavor and aesthetics. Dust sumac lightly over fatayer or tabbouleh, producing a reddish shimmer that excites the senses. Add a pinch of ground cinnamon on dessert servings like knafeh for a warm touch and visual elegance.
3. Crunchy textures with toppings:
Scatter toasted pine nuts or sliced almonds on warm dishes like mansaf or magloubeh to create a nutty crunch. Similarly, sprinkle coarsely crushed pistachios across desserts for both texture and a traditional Jordanian appeal.
4. Signature drizzle technique:
For dishes like hummus or mutabbal, use a small spoon to drizzle extra-virgin olive oil in concentric circles, then sprinkle paprika for a bold color contrast.
Pro Tip Table: Garnish Pairings
We’ve compiled a quick reference table for the perfect garnish pairings for popular Jordanian dishes:
| Dish | Recommended Garnish | Purpose |
|---|---|---|
| Mansaf | Toasted pine nuts, cilantro | Adds crunch and fresh aroma |
| Knafeh | Crushed pistachios, cinnamon | Enhances visual and flavor appeal |
| Hummus | Parsley, sumac, olive oil | Brightens and accents creamy textures |
| Falafel | Parsley, tahini drizzle | Complements crispiness with herbaceous freshness |
| Magloubeh | Sliced almonds, parsley | Adds texture and vibrant flair |
Mastering assembly and garnish creates a feast for the eyes before the first bite.
Make-Ahead Instructions
Jordanian recipes embody tradition, patience, and community, making them ideal for preparing in advance. With a few strategic steps, we can store and reheat dishes to preserve their authentic flavors and ensure they remain just as delightful when served.
Storage Tips For Prepared Dishes
Proper storage is crucial to maintain the flavors and textures of iconic Jordanian recipes. Follow these tips for optimal results:
- Mansaf: Allow the dish to cool completely before storing. Place the lamb and rice in separate airtight containers to maintain their textures. Store the jameed sauce in a separate container to avoid sogginess.
- Knafeh: Cover the baked dessert tightly with plastic wrap or aluminum foil. Store in the refrigerator to prevent the syrup from drying out.
- Falafel and Hummus: For falafel, let the fried pieces cool before transferring them to a container lined with a paper towel, which absorbs excess oil. Keep hummus in an airtight container to retain moisture.
- Magloubeh: Cool the layered rice and meat dish to room temperature, then store in an airtight container for optimal preservation of layers.
| Dish | Storage Method | Shelf Life (Refrigeration) |
|---|---|---|
| Mansaf | Separate lamb, rice, and sauce into airtight containers | Up to 3 days |
| Knafeh | Cover tightly with plastic wrap or foil, refrigerate | Up to 5 days |
| Falafel | Store in a container lined with paper towels | 2-3 days |
| Hummus | Use an airtight container to prevent drying | 4-5 days |
| Magloubeh | Store in airtight containers, maintain layers | Up to 3 days |
Reheating Suggestions For Authentic Flavor
Reheating Jordanian dishes correctly ensures revived flavors and authentic textures. Here are our recommendations:
- Mansaf: Reheat lamb in a low oven (300°F) or on the stovetop over low heat to prevent drying out. Warm the rice in a steamer or microwave with a damp paper towel to retain its fluffiness. Gently heat the jameed sauce on the stovetop, stirring often to maintain its creamy consistency.
- Knafeh: Heat individual portions in the oven at 350°F for 10-15 minutes until the cheese melts and the top crisps up slightly. Avoid the microwave, as it can cause sogginess.
- Falafel and Hummus: Reheat falafel in the oven at 375°F for 5-7 minutes to restore crispiness. Hummus can be brought to room temperature or slightly warmed in the microwave (20-second increments) to avoid losing its creamy texture.
- Magloubeh: Warm gently on the stovetop or in the oven at 300°F, adding a splash of water to prevent the dish from drying out.
By following these steps, we ensure that every Jordanian dish retains its authentic appeal and cultural essence, even when prepared ahead of time.
Popular Jordanian Dishes To Try
Jordanian cuisine is a celebration of rich flavors, aromatic spices, and heartwarming traditions. From sumptuous mains to iconic street foods, let us explore some must-try recipes that define Jordanian culinary artistry.
Mansaf Recipe
Mansaf, the national dish of Jordan, is a festive lamb dish served with basmati rice, jameed sauce, and garnished with toasted nuts. It’s the epitome of communal dining and Jordanian hospitality.
Ingredients:
- 2 lbs lamb, cut into medium pieces
- 4 cups basmati rice, rinsed and soaked for 30 minutes
- 2 cups jameed (fermented dried yogurt), soaked overnight and blended
- 1 large onion, quartered
- 2 tsp ground cardamom
- 1 tsp turmeric powder
- 2 cinnamon sticks
- 4 cups water
- 1 cup slivered almonds, toasted
- 1 cup pine nuts, toasted
- 1 tbsp ghee
- Salt to taste
Steps:
- In a large heavy-bottomed pot, add lamb, water, onion, cinnamon, turmeric, and cardamom. Let it simmer, removing any foam, and cook until tender (about 1.5 hours).
- Strain and reserve the stock. Dissolve the blended jameed in the hot stock, stirring well. Simmer for 10 minutes, then add lamb back to the mix.
- Cook basmati rice with salt and ghee, ensuring a light and fluffy texture.
- Serve by layering rice on a large platter, arranging lamb on top, and generously pouring jameed sauce. Garnish with toasted nuts and serve warm.
Maqluba Recipe
Maqluba, meaning “upside-down,” is a visually stunning rice dish that layers meat, vegetables, and rice in an intricate pattern. Once cooked, the pot is flipped carefully for a striking presentation.
Ingredients:
- 1.5 lbs chicken or lamb, cut into pieces
- 2 cups basmati rice, rinsed and soaked for 20 minutes
- 2 large eggplants, sliced and fried
- 1 large potato, peeled and sliced
- 1 medium onion, sliced
- 1 large tomato, sliced
- 1.5 tsp allspice
- 1 tsp ground cumin
- 4 cups chicken stock
- 1 tsp salt
- 1 tbsp olive oil
Steps:
- In a pot, sauté onion with olive oil until softened. Add meat, allspice, cumin, and salt, cooking until lightly browned.
- Layer fried eggplant, potatoes, and tomato slices over the meat in the same order.
- Add rice over the vegetable-meat layers, then carefully pour chicken stock to cover the rice.
- Cover and simmer on low heat for 40 minutes, allowing the ingredients to meld together.
- Let it rest briefly before flipping the pot onto a serving platter with care. Serve adorned with yogurt and fresh parsley.
Falafel Recipe
Crispy and golden, falafel is a quintessential Jordanian street food known for its crunchy exterior and herbaceous center. It pairs perfectly with hummus, pickles, and flatbread.
Ingredients:
- 2 cups dried chickpeas, soaked overnight
- 1 medium onion, roughly chopped
- 3 garlic cloves
- 1 cup parsley, stems removed
- 2 tsp ground cumin
- 1½ tsp ground coriander
- 1 tsp baking soda
- ¼ cup sesame seeds
- Salt to taste
- Vegetable oil for frying
Steps:
- Drain soaked chickpeas thoroughly. In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, and baking soda. Pulse until a coarse paste forms.
- Refrigerate the mixture for 30 minutes for easier shaping.
- Form small balls or patties of falafel dough, flatten slightly, and coat in sesame seeds.
- Heat oil in a deep pan or fryer to 350°F (175°C). Fry falafel in batches until golden brown and crisp (about 3-5 minutes).
- Place on paper towels to remove excess oil. Serve hot with tahini sauce and accompaniments.
| Dish | Key Ingredients | Preparation Time | Key Highlight |
|---|---|---|---|
| Mansaf | Lamb, jameed, basmati rice | 2-3 hours | National dish; communal experience |
| Maqluba | Lamb/chicken, eggplant, basmati rice | 1.5-2 hours | Layered and flipped for dramatic presentation |
| Falafel | Chickpeas, parsley, spices | 1 hour | Iconic crispy street food; vibrant herb flavor |
Conclusion
Jordanian cuisine is a beautiful reflection of culture, tradition, and hospitality. Its rich flavors, aromatic spices, and communal dining experiences bring people together in meaningful ways. Whether you’re savoring the hearty mansaf, the sweet knafeh, or the vibrant flavors of falafel, each dish tells a story of heritage and warmth.
By embracing the techniques, ingredients, and tools that define Jordanian cooking, we can recreate these authentic dishes in our own kitchens. It’s more than just food—it’s a celebration of connection, history, and the joy of sharing meals with loved ones. Let’s continue exploring and honoring the culinary treasures of Jordan.
Frequently Asked Questions
What is Jordanian cuisine best known for?
Jordanian cuisine is renowned for its rich flavors, use of fresh ingredients and spices, and its strong emphasis on hospitality. Signature dishes like mansaf, knafeh, and falafel epitomize the country’s culinary tradition, blending cultural significance with delightful tastes.
What is mansaf, and why is it the national dish of Jordan?
Mansaf is a traditional Jordanian dish made with lamb, jameed (fermented yogurt), and basmati rice. It represents Jordanian generosity and community, often served during celebrations and large gatherings as a symbol of hospitality.
What are the key ingredients in Jordanian cuisine?
Essential ingredients in Jordanian cuisine include lamb, chicken, chickpeas, basmati rice, and jameed. Spices like sumac, za’atar, and cinnamon are integral, alongside fresh herbs that enhance the flavor and depth of the dishes.
What tools do I need to prepare Jordanian recipes?
Key tools for Jordanian cooking include a heavy-bottomed pot for even cooking, a mortar and pestle for grinding spices, a fine mesh sieve, and a knafeh mold. A large serving platter is also essential for communal-style meals.
How can I achieve authentic flavors when cooking Jordanian dishes?
To capture authentic Jordanian flavors, use high-quality, fresh ingredients and traditional spices like sumac and za’atar. Following traditional cooking techniques such as slow cooking or roasting ensures proper flavor development.
What are some iconic Jordanian dishes I should try?
Iconic Jordanian dishes to try include mansaf, the national dish; maqluba, a layered meat and rice dish served “upside-down”; knafeh, a sweet cheese dessert; and falafel, a crispy and herbaceous street food staple.
Can Jordanian dishes be made ahead of time?
Yes, many Jordanian recipes can be prepared ahead. Proper storage is essential to maintain freshness, such as refrigerating mansaf or falafel and reheating using low heat. Avoid microwaving delicate dishes like knafeh to preserve texture.
What are the essential spices used in Jordanian cooking?
Jordanian cuisine heavily depends on spices such as sumac, za’atar, cinnamon, cumin, and cardamom. These spices add depth, aroma, and richness to the dishes, bringing out their authentic flavors.
What is knafeh, and what makes it unique?
Knafeh is a traditional Jordanian dessert made with shredded kataifi dough, sweet cheese, and fragrant sugar syrup. Its combination of floral, cheesy, and crispy textures makes it a beloved treat across the region.
How is Jordanian food traditionally served?
Jordanian food is often served communally on large platters, emphasizing sharing and hospitality. Dishes like mansaf are eaten directly from the platter, showcasing Jordan’s cultural focus on unity and connection.
Are Jordanian recipes beginner-friendly?
Yes, many Jordanian recipes are beginner-friendly as long as the steps are followed carefully. Simple dishes like hummus and falafel are easy to start with, while recipes like maqluba may require a bit more practice.