Vegan and Vegetarian Food in Jordan

Traveling in Jordan as a Vegan and Vegetarian

As a vegetarian and increasingly vegan traveller, food is something I think about carefully before travelling to a new country. I have sometimes worried about travelling to parts of Africa and countries like Thailand and Vietnam in Southeast Asia because vegetarian options can be limited, and even apparently vegetarian dishes may contain fish sauce, oyster sauce, meat stock or other animal-derived ingredients. Finding genuinely vegan food can require even more planning. 

Interestingly, I have almost the opposite feeling when travelling to Arab countries. Whenever I plan a trip to places in Middle East such as the UAE, Oman, Jordan or Israel, I am fairly confident that I will find delicious vegetarian and vegan food. Jordan was a particularly pleasant surprise. During my travels across the country, I discovered that plant-based food wasn’t some obscure speciality available only in expensive restaurants. It was woven naturally into everyday Jordanian cuisine. 

The secret is partly the Levantine food tradition. Jordanian cuisine has an enormous repertoire of dishes based on chickpeas, beans, lentils, vegetables, grains, herbs, tahini and olive oil. That makes it particularly friendly for vegetarians and vegans without requiring chefs to invent special dishes for us.  Hummus became one of my dependable foods. Made primarily from chickpeas and tahini, it provides both flavour and plant-based protein. Falafel, usually made from chickpeas or fava beans, is another brilliant option. Then there is ful medames, a hearty preparation of cooked fava beans, as well as moutabal, baba ghanoush, tabbouleh, fattoush, stuffed vegetables, lentil dishes, salads, breads and an astonishing variety of mezze. 

My Experience of Enjoying Vegan and Vegetarian Food in Jordan

What I particularly appreciate is that a Jordanian meal can be vegetarian without feeling like a compromise. I don’t have to sit at a restaurant and ask for the chef to remove half the ingredients from a meat-based dish. The cuisine itself already offers numerous naturally vegetarian dishes, many of which are completely vegan. Jordan’s agricultural traditions and Mediterranean-Levantine influences also mean abundant use of vegetables, pulses, olive oil, sesame and fresh herbs.

The result is food that is colourful, filling and nutritionally interesting. For someone like me who increasingly looks for plant-based protein, chickpeas, fava beans, lentils, tahini and other legumes are far more satisfying than simply eating a plate of salad. There is also something culturally comforting about this food. Sitting in Jordan and eating hummus with warm pita, falafel, baba ghanoush and mezze, I never felt that vegetarianism was an inconvenience. 

For me, that is one of Jordan’s underrated attractions. I travelled there for Petra, Wadi Rum, Madaba, Mount Nebo, Aqaba, the Dead Sea and its extraordinary history, but the food became an equally memorable part of the journey.  As someone increasingly moving towards veganism, Jordan showed me that travelling without meat does not necessarily mean travelling without indulgence. Sometimes the most satisfying travel meals are the ones where compassion, culture, flavour and nourishment happily share the same table.

The Growing Global Shift Towards Vegetarianism and Veganism 

Vegetarianism and veganism are no longer niche dietary choices. Around the world, increasing numbers of people are reducing or eliminating meat and other animal products from their diets for reasons ranging from animal welfare (that was my reason) and climate change to health, spirituality and ethics.  One of the most widely cited international studies, the 2018 Ipsos Global Advisor survey covering 28 countries and more than 20,000 people, found that 5% identified as vegetarian and 3% as vegan, with another 14% describing themselves as flexitarian.

If those percentages were applied purely as an illustration to today’s global population of roughly 8.3 billion, they would correspond to approximately 415 million vegetarians and 250 million vegans. These should not be treated as precise current headcounts because the underlying survey is from 2018 and countries were not equally represented.  The numbers are particularly significant in countries such as India, where vegetarianism has deep cultural, religious and philosophical roots. Recent compilations of country-level data put India’s vegetarian population at roughly 20–39%.

Attend a cooking class in Jordan

During my Jordan trip, I and my co-travellers decided to do something more immersive than simply eating local food. We participated in a local Jordanian cooking class at Petra Kitchen, located just a few minutes’ drive from Petra, the famous archaeological monument. With around 20 of us participating, it soon became as much a cultural experience as a cooking lesson. The staff were extremely helpful and patiently guided us through every stage of preparing our meal. We were given aprons and worked in a large, clean and hygienic kitchen. I particularly enjoyed the hands-on nature of the experience.

From kneading dough and chopping vegetables to rolling out bread with a rolling pin and even washing utensils, everyone had something to do. Our menu included Shourbat Adas, a comforting lentil soup; Baba Ganuj and Tahina Salad; and Fattoush as cold mezze. For the hot mezze, we prepared Galayat Bandura, along with cheese and thyme pastries. The main course was Sawanee Dajaj, a traditional chicken dish, so I avoided it.

The vegetarian and vegan-friendly elements of the menu were particularly enjoyable for me, as I could participate enthusiastically without worrying about complicated substitutions. What I loved most was that nobody remained a passive observer. We were all cooking, helping one another, laughing, sharing tasks and occasionally figuring things out together. The kitchen became a wonderful meeting point where around 20 travellers gradually transformed from co-travellers into something resembling one big family.  

Once everything was ready, we sat down together and ate the food we had prepared. Somehow, a meal tastes even better when you have kneaded the dough, chopped the vegetables and watched the entire dish come together yourself.  The experience also gave us an opportunity to interact with local people and understand Jordanian food beyond restaurants and menus. For me, Petra Kitchen was an immersive cultural experience rather than merely a cooking class. I deliberately kept the class for the evening. I recommend doing it after dark if your schedule permits, because this allows you to spend the valuable daylight hours exploring Petra and seeing more of the monument while there is still good light.

Why Eat Vegan and Vegetarian Food in Jordan?

As a vegetarian traveller, one of the first things I consider before visiting a new country like Jordan is whether I can find good, affordable vegetarian and vegan food without turning every meal into a treasure hunt. Jordan was one of those destinations that pleasantly surprised me. Before my first trip, I had the usual misconception that the Middle East would be overwhelmingly meat-centric. I soon discovered that Jordanian cuisine has an enormous plant-based repertoire.

During my travels in Jordan, I enjoyed everything from creamy hummus and smoky baba ganoush to fresh salads, warm breads, dips, stuffed vegetables and wonderfully sweet desserts. Whether I was exploring Petra, wandering through Amman or eating at local restaurants, I rarely felt restricted because of my vegetarian diet.

Jordanian and Levantine cuisine naturally relies heavily on chickpeas, lentils, aubergines, tomatoes, herbs, olive oil, tahini, bulgur and fresh vegetables. For a strict vegetarian like me, this is excellent news. For a vegan, there are plenty of choices too, although dairy, butter, yoghurt and sometimes honey can sneak into seemingly innocent dishes. Here is what I recommend eating in Jordan.

In this comprehensive travel guide, I have also separated vegetarian from vegan status, because several dishes that look plant-based can contain yoghurt, butter, ghee, cheese or meat stock. Jordanian cuisine is part of the wider Levantine tradition, and recipes vary considerably between restaurants and families.

Also see: Vegan and vegetarian food in Sri Lanka

Which vegan and vegetarian dishes in Jordan are high in protein and nutrition

As a vegetarian and vegan traveller, one thing I particularly appreciated about Jordan was that I did not have to survive on salads, bread and hummus alone. Jordanian cuisine has a wonderful selection of dishes built around chickpeas, fava beans, lentils, tahini, nuts and vegetables. For me, this makes travelling in Jordan considerably easier because I can find both flavour and plant-based protein in traditional food. 

Falafel is one of my favourite choices. Traditionally prepared with ground chickpeas or fava beans, falafel provides plant-based protein, fibre and several micronutrients. When served with hummus, salad and pita, it becomes a much more substantial meal than it might initially appear.  Hummus is another staple I could happily eat every day. Chickpeas provide protein and fibre, while tahini contributes protein, healthy fats and minerals such as calcium and magnesium. I particularly enjoy eating hummus with pickled vegetables and whole-grain or traditional flatbread rather than treating it simply as a dip. 

For an even more protein-focused breakfast, I would look for ful medames. This traditional dish of slow-cooked fava beans is wonderfully filling and provides protein, fibre, folate and other nutrients. A bowl of ful with tomatoes, herbs, olive oil and bread can keep me satisfied for hours.  Mujaddara is another excellent option. Made with lentils, rice or bulgur and caramelised onions, it combines legumes and grains in a simple but nutritious dish. Lentils are particularly useful for vegetarians because they provide protein, fibre, iron and folate. Yoghurt based labneh is also high in good quality vegetarian protein.  

I also like fatteh, although its nutritional profile depends heavily on how it is prepared. Chickpeas form the protein-rich base in many versions, while tahini adds additional protein and healthy fats. Some versions contain yoghurt, so as a vegan I would need to check the ingredients or request a dairy-free preparation.  The famous mezze spread is where Jordan really shines for me. Baba ghanoush, moutabal, hummus, stuffed vegetables, tabbouleh, beans, olives and salads allow me to combine several different plant foods in one meal. Tahini-based dishes are particularly useful because sesame seeds add protein, healthy fats and minerals. 

Nuts and seeds are another easy nutritional boost. Almonds, pistachios, walnuts and sesame-based foods provide protein, unsaturated fats and important micronutrients. Fresh fruits and dates provide carbohydrates, fibre and various vitamins and minerals, although I would pair them with nuts or legumes rather than relying on fruit alone for a meal.  What I love about Jordan is that these foods don’t feel like special “vegan substitutes”. They are part of the region’s traditional culinary culture. For me, that is the real advantage: I can eat locally, discover authentic Jordanian flavours and still get plenty of plant-based protein and nutrition without constantly searching for a specialist vegan restaurant.

Where to eat vegetarian and vegan food in Jordan

Here is how I ate my way through Jordan as a vegetarian. One of the biggest surprises of my Jordan trip was how easy it was to eat well as a vegetarian and increasingly vegan traveller. From grand hotel buffets and traditional Jordanian restaurants to a desert camp and a hands-on cooking class, I rarely felt that I was compromising on flavour or variety. This is how I ate my way through Jordan.

Amman

In Amman, I stayed at the Crowne Plaza Amman, where breakfast was an excellent start to my day. The spread was extensive, with plenty of vegetarian and vegan-friendly choices alongside the usual international breakfast fare. I particularly enjoyed being able to put together a substantial breakfast rather than surviving on bread and fruit.

For lunch, I visited Al Halabi Restaurant, where I explored more traditional flavours and Middle Eastern dishes. Dinner was at Sufra Restaurant, another memorable introduction to Jordanian cuisine. I particularly enjoyed the opportunity to sample several dishes together, which is one of my favourite ways of eating in the Middle East.

Petra

My Petra experience went beyond simply visiting the archaeological wonder. At Petra Kitchen, I participated in a wonderful Jordanian cooking class with my co-travellers. We prepared traditional dishes together and subsequently sat down to eat our creations. It was one of the most immersive food experiences of my trip.

I also stayed at Petra Guest House, located conveniently near Petra, and enjoyed both breakfast and dinner there. The romantic ambience complemented the historic surroundings, while the food gave me another opportunity to explore Jordanian flavours.

The following day, I had lunch at Qantarah Restaurant, where the large buffet offered an impressive selection of vegetarian and vegan-friendly dishes. Having so many choices laid out together made lunch particularly enjoyable for me.

Wadi Rum

My culinary adventure became even more unusual in the Wadi Rum desert. At Al Captain Camp, I spent the night and enjoyed dinner over a live music show. Dinner was prepared using the traditional zarb technique. This underground cooking method gave the meal a wonderfully earthy character. I particularly enjoyed the vegan zarb vegetables, including enormous roasted potatoes and mushrooms.

Eating a meal cooked beneath the desert sand, surrounded by the extraordinary landscape of Wadi Rum, was an experience I will remember for a long time.

Aqaba

In Aqaba, I stayed at the super luxurious Mövenpick Resort & Residences Aqaba, where the breakfast and other meals were excellent. The resort offers several dining venues, including the large Palm Court Restaurant & Terrace, which serves breakfast and dinner buffets and combines indoor and outdoor seating.

I particularly enjoyed the al fresco dining possibilities. The resort’s restaurants make good use of their setting near the Red Sea, allowing guests to eat while enjoying the relaxed atmosphere of Aqaba. I was also pleasantly surprised by the hospitality. The hotel left complimentary cookies, soft drinks and fruits in my room, along with some wonderfully crunchy, generously sized dried fruits and nuts. It was a small gesture, but one I appreciated enormously.

Later, I had dinner at the Royal Yacht Club, dining al fresco amid the anchored yachts. The food, ambience and waterfront setting came together beautifully. After dinner, I walked along the waterfront, admiring the yachts and watching an amazing sunset.

Dead Sea

At the Dead Sea, I stayed at Jordan Valley Marriott Resort & Spa. I particularly enjoyed its Italian restaurant, where I sampled pizza and pasta while being entertained by a live belly-dance performance. It was an unusual but thoroughly enjoyable combination of Italian comfort food and Jordanian entertainment.

The hotel’s evening buffet was another highlight. There was an enormous selection of Jordanian dishes, including many vegetarian and vegan-friendly preparations. I could have spent a considerable amount of time simply exploring the buffet because there was so much to taste.

Madaba and Ma’in

On my final day, after visiting the Baptism Site of Jesus Christ and Mount Nebo near the border region of Jordan and Israel, we stopped for lunch at Haret Jdoudna, a charming traditional restaurant. My personal favourite was Haret Jdoudna in Madaba. Not only was their food great but I also loved their presentation, service, ambiance, al fresco dining area, décor etc. I liked this restaurant so much that I would love to go back to this place and eat the same things all over again. Moab Land Hotel and Restaurant with a gimmicky ‘jacuzzi on the rooftop’, is also popular in Madaba.

We then checked into Evason Ma’in Hot Springs, a beautiful oasis-style resort around 30 minutes from the Dead Sea. The property is particularly memorable because of its natural setting, outdoor pool and spa beneath a hot-spring waterfall.

What delighted me most was discovering an extensive Indian vegetarian and vegan buffet, prepared with the help of Indian chefs. After so many days of Middle Eastern food, I happily ate to my heart’s content.

Looking back, Jordan gave me something I had not expected: a food journey as memorable as its archaeological sites, deserts, mountains and Dead Sea landscapes. From hummus and falafel in Amman to vegan zarb in Wadi Rum and Indian vegan food beneath a hot spring waterfall, I ate my way through Jordan without feeling that vegetarianism was a limitation. Quite the opposite, it opened another door into the country’s culture.

Explore Local markets of Amman

One of my favourite ways to experience Amman was by wandering through its bustling local markets. In the old Downtown area of Al-Balad, I found myself surrounded by colourful displays of fruits, vegetables, herbs, spices, nuts and dried foods. The famous area is essentially a maze of traditional markets, with the aroma of spices following me through the narrow lanes.  What particularly caught my attention were the huge sacks and bins of exotic teas and dried flowers. I saw hibiscus (karkadeh), chamomile, rose petals, jasmine, lavender, dried mint, sage, anise and other herbal infusions, along with colourful tea blends.

There were also piles of cardamom, cinnamon, cumin, turmeric, sumac, za’atar, black pepper and other spices. Some shops looked almost like colourful spice laboratories! For a vegetarian or vegan traveller like me, these markets are incredibly useful. I could pick up inexpensive tomatoes, cucumbers, eggplant, zucchini, peppers, potatoes, onions, garlic, leafy greens, fresh herbs and seasonal fruits, depending on what was available.

I also found plenty of dates, figs, pomegranates, grapes, citrus fruits, olives, nuts, seeds, dried fruits, lentils, chickpeas and other legumes. Some traditional souks also sell tahini, pickles, bread, olive oil and other naturally plant-based staples. I explored places such as Souq Al-Sukar, the Downtown Spice Souk and the Al-Wehdat Traditional Market, another huge local market where fresh produce is sold.

For a more seasonal open-air experience, there is also Souk Jara, where vendors can sell vegetables, herbs, breads, dips and pickled products alongside handicrafts and other local goods.  I realised that eating vegan or vegetarian in Jordan does not have to mean restricting myself to restaurants. Sometimes, the most interesting and affordable plant-based food experiences begin with simply walking through a local market.

Enjoy a barbeque on the cruise in Aqaba

One of my memorable experiences in Jordan was taking a cruise in Aqaba, where the Red Sea provided a beautiful backdrop to an unexpectedly delicious vegetarian feast. I boarded a big speedboat and soon found myself speeding across the blue waters, with the coastline of Aqaba gradually appearing smaller behind us. The combination of sea, sunshine, wind and food made the experience feel very different from a conventional restaurant meal. 

What made the cruise even more interesting was that a local person prepared a barbecue right there on the boat. I initially wondered what vegetarian options would be available, but my doubts disappeared when the food started coming out. I was pleasantly surprised by the variety of vegetarian barbecue dishes prepared for us. Grilled vegetables had that wonderful smoky flavour that is difficult to recreate indoors. The simple act of eating freshly grilled food while cruising over the Red Sea made it taste even better. 

Alongside the barbecue, we were also served a selection of traditional Jordanian mezze. As a vegetarian, mezze is one of those Middle Eastern culinary traditions that makes travelling particularly enjoyable for me. There was plenty to dip, scoop and share, including creamy hummus, baba ghanoush, salads, olives, pickles, bread and other vegetable-based preparations. The colourful spread looked almost like a miniature vegetarian buffet. 

I loved the informality of the whole experience. There was no fancy restaurant dining room, no elaborate presentation and no complicated setting. Instead, we were sitting on a boat, surrounded by the Red Sea, while a local prepared food for us.  For me, this was another reminder that travelling as a vegetarian in Jordan was surprisingly easy. From Amman’s restaurants and markets to Petra and now Aqaba, I kept discovering that plant-based food could be both plentiful and genuinely delicious. The combination of Jordanian mezze, smoky vegetarian barbecue and a Red Sea cruise turned an ordinary boat trip into one of my favourite food experiences in Aqaba.

Don’t miss: Vegan and vegetarian food in Vadodara

Food on the Jordanian Highway

On almost all days of my week-long Jordan road trip, I was travelling from one place to another. Jordan is a relatively small country, so the distances are manageable, but I still made frequent stops at local restaurants, roadside eateries and shopping complexes. As a vegetarian, I found that eating on the Jordanian highway was not impossible, although the choice could sometimes be limited. Hummus, falafel, mezze, salads, pickles, olives, bread and labneh were among the easiest options to find.

I also enjoyed refreshing juices, tea, coffee and soft drinks during these breaks. At highway shopping complexes, I recommend asking the staff about vegetarian dishes that may not be displayed prominently on the menu. Some places also have handicraft and souvenir shops. However, be careful because these can be more expensive than markets in Amman or other cities. Bargain firmly, especially for handicrafts, scarves and souvenirs. Magnets are an easy option if you still haven’t bought one! 

I also recommend carrying your own dates (seedless is better), dry fruits, cookies, sandwiches, energy bars, fruit, water and other snacks. A quick supermarket or grocery stop before a long drive can save both money and time, particularly on routes such as Amman to Petra or Wadi Rum. Keep some food in your daypack rather than the luggage, especially when travelling through remote areas. 

If you are vegan, remember to specifically ask whether labneh, sauces, bread or salads contain dairy or other animal ingredients. I also found it useful to carry a little extra water and avoid depending entirely on roadside restaurants for meals. With a little planning, highway travel in Jordan can remain comfortable, inexpensive and surprisingly delicious even for vegetarian travellers.

Veganism and Vegetarianism Trend in Jordan 

As a vegetarian and increasingly vegan traveller, I found Jordan particularly interesting because vegetarian food is not something completely alien to the local culture. However, it is important to make one distinction: vegetarianism and veganism are not yet mainstream dietary identities among Jordanians in the way they are in some parts of India or in certain Western cities. Most Jordanians traditionally eat a mixed diet that includes meat, particularly dishes such as mansaf. At the same time, the country’s cuisine has an exceptionally strong plant-based foundation.  There is no reliable, nationally representative current survey that tells us exactly what percentage of Jordan’s 12-million-plus population is vegetarian or vegan.

Jordan’s Department of Statistics publishes extensive demographic and health data, but does not currently provide an official national vegetarian/vegan count. Therefore, I would avoid quoting a precise number such as “X% of Jordanians are vegetarian” as established fact. There are, however, some useful studies. A 2012 study conducted in Ajloun surveyed 286 respondents aged approximately 40 and above; 97 were classified as vegetarian for that study, but this was a small, local sample and cannot be extrapolated to the entire Jordanian population.

Interestingly, the researchers found lower reported prevalence of obesity, diabetes and hypertension among their vegetarian respondents than among the comparison group. For me, the fascinating part is that Jordanian culture already provides an enormous vegetarian food vocabulary. Chickpeas, lentils, fava beans, vegetables, tahini, olives, herbs, grains and nuts have traditionally been important ingredients. Hummus, falafel, ful, baba ghanoush, moutabal, tabbouleh and many mezze dishes can naturally be vegetarian or vegan.  This means a Jordanian does not necessarily have to become a “vegetarian” to eat a substantial amount of plant food.

Someone can eat meat occasionally while consuming legumes and vegetables every day. In fact, regional dietary guidance specifically recognises legumes and nuts as vegetarian alternatives to red and processed meat. From a health perspective, this traditional food culture has considerable potential. Legumes provide protein, fibre and micronutrients, while vegetables, nuts, seeds and olive oil can contribute to a nutrient-rich diet. However, it would be inaccurate to claim that vegetarianism itself has transformed Jordanian health.

Jordan also faces significant problems with overweight, obesity and excessive energy intake; a large 2021–22 population nutrition study found substantial overweight and obesity among Jordanian adults. Culturally, therefore, I see Jordanian vegetarianism less as a rapidly expanding rejection of meat and more as a modern appreciation of something the cuisine has possessed for centuries. Veganism is growing as an identifiable lifestyle, particularly among some younger, urban and internationally exposed people, but it remains a minority choice. For a vegan traveller like me, that distinction is actually wonderful. Even if Jordan is not a vegan country, its traditional cuisine already gives me plenty to eat. Below is a list of all the vegan and vegetarian dishes you can enjoy in Jordan!

Mezze Platter

A mezze platter is my favourite way to sample several Jordanian flavours at once. It can include hummus, baba ganoush, salads, olives, pickles, labneh and other small dishes with bread. Mezze is fundamentally a communal style of eating rather than one fixed recipe. Vegan: Sometimes. Precaution: Ask about yoghurt, cheese, butter and meat-based preparations.

A Jordanian mezze spread is almost a vegetarian traveller’s dream come true. Instead of ordering one large main course, I can sample several small dishes at once. A typical spread may include hummus, baba ganoush, tabbouleh, fattoush, olives, pickles, stuffed vine leaves and various dips, accompanied by warm pita or other local breads. The mezze tradition is deeply rooted in the Levant and is meant to encourage sharing and leisurely eating.

I particularly enjoy ordering it for lunch or dinner when traveling across Jordan with friends. It is also a sensible choice when I want variety without spending a fortune. Small mezze portions are generally affordable at local eateries, while elaborate restaurant spreads can cost considerably more.

Is it vegan? Many mezze items are naturally vegan, but labneh, yoghurt-based dips and certain preparations contain dairy. I always ask before ordering.

Also see: Recipe of Sri Lanka style Pol Sambol

Hummus

I find hummus almost impossible to resist in Jordan. It is traditionally made from chickpeas, tahini, lemon juice, garlic and olive oil. Its Levantine roots are ancient, although several countries claim connections to its history. I eat it with bread, falafel and vegetables at breakfast, lunch or dinner because there really is no wrong time for hummus. I love hummus so much that I also cook it at home often. Vegan: Usually yes. Precaution: Confirm that no yoghurt, cream or butter has been added.

Hummus is perhaps the most dependable friend a vegetarian or vegan traveller can have in Jordan. The classic preparation combines cooked chickpeas with tahini, lemon juice, garlic and olive oil, producing the creamy dip that seems capable of making even a humble piece of bread feel luxurious. Hummus has ancient roots in the Levant and surrounding eastern Mediterranean region, although its exact origin is debated. I had my best hummus in Jordan, Dubai, Sri Lanka, Nepal and even Australia.

In Jordan, I could find it almost everywhere, from simple neighbourhood restaurants to sophisticated dining rooms of luxury hotels. It pairs beautifully with falafel, pita, pickles, olives and fresh vegetables. It is also inexpensive, filling and protein-rich, making it particularly useful for budget travellers. And the best part is that hummus is loaded with clean protein!

Is it vegan? Traditionally, yes. I still check for unusual additions such as yoghurt.

Falafel

Jordanian falafel is one of my favourite inexpensive meals. It is made from ground legumes, herbs, onions, garlic and spices, then fried until crisp. Jordanian breakfast culture commonly pairs falafel with hummus, bread and vegetables. Vegan: Usually yes. Precaution: Check sauces for yoghurt and ask what oil is used.

Falafel is another Jordanian staple I would happily eat on repeat. These crisp little fritters are generally prepared from chickpeas, fava beans or a combination, along with herbs, onions, garlic and spices. The mixture is shaped into balls or patties and fried until beautifully crunchy outside and soft inside. Falafel has long been associated with the Levant and wider Middle Eastern food culture, although its precise historical birthplace remains debated.

In Jordan, it is particularly useful for travellers because it is cheap, filling and widely available. I like falafel for breakfast or lunch, especially tucked inside pita with hummus, tomatoes, cucumber, pickles and tahini sauce. A falafel sandwich can be a complete budget meal when I am exploring Amman or travelling between attractions. Is it vegan? The falafel itself is generally vegan, but check the sauces. Yoghurt-based accompaniments are not vegan.

Vegan/Vegetarian Zarb: Bedouin underground cooking technique

While camping in Wadi Rum, one of the most memorable dinners I enjoyed was a vegan version of zarb, the traditional Bedouin underground cooking technique. I had already eaten plenty of Middle Eastern vegetarian food during my Jordan trip, but eating vegetables cooked beneath the desert sand felt like an entirely different experience. Our vegan zarb included enormous roasted potatoes, which were almost comically large, along with mushrooms and other vegetables. The potatoes developed a wonderfully smoky, earthy flavour and became incredibly tender inside. The mushrooms absorbed the flavours beautifully too. It was simple food, but eating it in the middle of the Wadi Rum desert made it feel rather special. 

Zarb is essentially a form of underground slow cooking. A pit is dug in the desert floor and a fire is built inside it, traditionally allowing the wood to burn down into hot embers. A special covered metal cooking container or rack is then placed inside the pit, containing the food. The pit is covered carefully with sand and earth, trapping the heat inside. The food slowly cooks in this enclosed environment, almost like a natural underground oven. 

Although zarb is traditionally associated with meat, I loved the idea of adapting the technique for vegan cooking. Vegetables are particularly well suited to this method because the prolonged, gentle heat allows them to become soft, caramelised and intensely flavoured.  Apart from potatoes and mushrooms, I would happily experiment with sweet potatoes, carrots, onions, whole garlic bulbs, pumpkin, butternut squash, beetroot, cauliflower, aubergine, zucchini, bell peppers and corn on the cob.

Chickpeas could also be incorporated into a vegetable zarb, while large pieces of cauliflower could develop an especially delicious smoky crust.  For me, vegan zarb was a perfect example of how travel can make familiar ingredients exciting again. There was no complicated recipe or elaborate presentation. Just vegetables, fire, earth and time and the extraordinary backdrop of Wadi Rum.

Enjoy musical Booza ice cream at landmark Bakdash, the ice cream parlor

That sounds like an incredible memory! While walking around the streets of coasted Aqaba near the border with Israel, Palestine, Saudi Arabia and Egypt with my friends, I had the most amazing experience trying buza, a traditional Syrian ice cream that completely mesmerised us. What amazed us the most was the “musical” show; the workers rhythmically pound, beat, and stretch the elastic dessert inside deep metal tubs using large wooden pestles, creating a distinctive percussive, drum-like beat that echoed through the street.

The texture itself was initially new and odd for me because it was so chewy, stretchy, and melt-resistant, a unique consistency created by mixing milk, cream, and sugar with mastic and sahlab (orchid root). It tasted absolutely delicious, infused with aromatic flavors like rose water and generously topped with crushed pistachios. It also looked very unique. This theatrical treat actually stems from the legendary Bakdash shop, a historic 19th-century institution originally from Damascus in the nearby Syria, which also has famous branches in Amman, but experiencing that musical beat right there on the streets of Aqaba remains one of my absolute favourite Jordan memories.

Date Maamoul

Date maamoul are traditional Middle Eastern shortbread cookies filled with a sweet, spiced date paste. They feature a crumbly dough made from semolina, flour, and butter or ghee, scented with rose or orange blossom water and pressed into decorative wooden molds. These popular treats are widely enjoyed during major holidays like Eid, Ramadan, and Easter, and pair perfectly with hot Arabic coffee or tea. While they can be made fresh at home, they are also frequently sold pre-packaged in local shops, such as the pre-packed boxes you might spot while browsing the markets in Aqaba. Right next to the ice cream parlor in Aqaba, I saw maamoul in a shop where they were sold in packets.

Jordanian Breads

Bread is fundamental to Jordanian dining rather than merely an accompaniment. I use it to scoop dips, wrap vegetables and accompany stews. Pita, shrak, taboon and other flatbreads appear in different meals. Bread-making reflects the region’s long agricultural and Bedouin traditions. Vegan: Usually, but not always. Precaution: Ask whether milk, butter, ghee or yoghurt has been incorporated into the dough.

Bread is not merely an accompaniment in Jordan; it is an essential part of the meal. Pita, taboon and other flatbreads are commonly used to scoop up hummus, wrap falafel or accompany mezze. I particularly enjoy za’atar-topped breads, where the aromatic spice mixture gives a simple flatbread an addictive flavour. Flatbreads have a long history across the Levant and wider West Asia. A Bedouin style bread called as Chubab is also very popular. While camping in Wadi Rum, I also sampled a bread similar to rumali roti of India. It is called as rumali roti because it is very thin and it can be folded like a handkerchief. Ideally, you should try all of these unique breads.

Jordanian Breads are inexpensive, practical and ideal for travellers. I can eat them at breakfast, lunch or dinner, depending on what accompanies them. Za’atar bread with vegetables and hummus makes a particularly satisfying breakfast. I also love how bread turns several small dips into a complete meal. It is the culinary equivalent of bringing the whole team together.

Is it vegan? Usually yes, but some breads may contain butter, milk or other dairy ingredients. I ask before ordering if I need a strictly vegan meal.

Soul Window Facts

The Levant is a historical and cultural region in the eastern Mediterranean, roughly covering parts of present-day Jordan, Lebanon, Syria, Palestine, and Israel, with some definitions also including parts of southern Turkey.  It is not a modern country or political entity; it is mainly a geographical and cultural term. 

The Levant has a shared culinary tradition, which is why dishes such as hummus, falafel, tabbouleh, baba ganoush, fattoush, labneh and kibbeh are found across several of these countries.  For People generally use ‘Levantine cuisine’ to refer to the broader regional food tradition. However, let me make it clear thatJordanian cuisine is part of the wider Levantine culinary tradition.

Also read: Vegan and Vegetarian Food in India

Tabbouleh

Tabbouleh is a refreshing Levantine salad built around parsley, bulgur, tomatoes, onion, lemon juice and olive oil. I particularly enjoy it beside heavier mezze because the lemon and herbs provide a welcome contrast. It works well at lunch or dinner and is generally inexpensive. Vegan: Yes, traditionally. Precaution: Confirm there is no dairy dressing and remember that bulgur contains gluten.

Tabbouleh is my antidote to heavy travel meals. This refreshing Levantine salad combines finely chopped parsley with bulgur, tomatoes, onions, lemon juice and olive oil. The parsley is not merely decorative; it is often the star of the show. The dish is strongly associated with Levantine cuisine and is particularly popular in Jordan and neighbouring countries. I prefer eating tabbouleh at lunch, especially during warm weather, because its lemony freshness makes it wonderfully refreshing.

Tabbouleh pairs extremely well with hummus, falafel, pita and other mezze dishes. Tabbouleh is generally inexpensive when ordered as part of a local meal and makes an excellent side dish for budget travellers. It’s so easy to make, that even at home I rustle up a great Tabbouleh every few weeks.

Is it vegan? Traditionally yes, and it is also naturally dairy-free. The bulgur means it is not gluten-free, contrary to what is sometimes claimed.

Labneh

Labneh is strained yoghurt with a thick, creamy consistency, often finished with olive oil, mint or za’atar. I enjoy it at breakfast with vegetables, olives and bread. It is one of the classic Levantine dairy foods and is particularly satisfying for vegetarians. Vegan: No. Precaution: It is dairy-based; ask specifically for plant-based labneh if available.

Labneh is one dish I happily eat as a vegetarian but would advise you to avoid as a vegan. It is a thick, tangy yoghurt-based preparation traditionally made by straining yoghurt until it reaches a creamy, cheese-like consistency. Olive oil, mint or za’atar may be added on top. Labneh is deeply embedded in Levantine breakfast culture and is particularly enjoyable in the morning, spread over fresh bread and accompanied by olives, tomatoes and cucumber. I also noticed Soumak Labneh and Low fat Labneh at the breakfast buffet of luxury hotel of Amman where I stayed.

It also works beautifully as part of a mezze spread. For me, labneh is inexpensive when eaten at local breakfast spots and can be surprisingly filling. Its creamy texture makes a wonderful contrast to crunchy vegetables and warm bread. Labneh is also high in protein due to dairy! I make excellent labneh at home too!

Is it vegan? No, traditional labneh is made from dairy yoghurt. However, vegan versions using plant-based yoghurt are increasingly possible in modern restaurants. I simply ask.

Baba Ganoush

I love baba ganoush for its smoky flavour. Roasted or charred aubergine is combined with tahini, lemon, garlic and olive oil to make a creamy dip. It is commonly served as part of mezze with bread. Vegan: Usually yes. Precaution: Confirm that yoghurt has not been added. I prefer eating it at lunch or dinner, when several mezze dishes can be shared.

Baba ganoush is one of those dishes where an aubergine undergoes a complete personality transformation. I actually found it to be quite similar to the baingan bharta (mashed brinjal) popularly eaten with daal chawal (lentil and rice) in North India. In fact, Indian and Jordanian cuisine have a lot in common. Apart from heavy use of vegetarian ingredients, both countries also use similar spices in their food such as jeera aka cumin.

For Baba ganoush, the brinjal is roasted or charred until smoky, then combined with tahini, lemon, garlic, herbs and olive oil. The dish is associated with Levantine cuisine and is widely enjoyed in Jordan. I particularly like ordering it as part of lunch or dinner mezze, where it can be scooped up with warm pita. The smoky flavour makes it a brilliant companion to hummus and fresh salads.

At ordinary Jordanian restaurants, baba ganoush is generally an inexpensive way of adding another substantial vegetarian dish to the table. It also travels well as part of a takeaway meal.

Is it vegan? Traditionally yes, as long as no yoghurt or dairy has been added.

Muhammara

Muhammara is a pepper-and-walnut dip traditionally associated with Aleppo and the wider Levant. Roasted red peppers are combined with walnuts, chilli, olive oil, breadcrumbs, garlic, lemon and seasonings. The result is sweet, smoky, nutty and mildly spicy. I like its slightly sweet, smoky and nutty flavour with warm bread. Muhammara is one of my favourite lesser-known Middle Eastern dips. Its origins are associated particularly with Aleppo, Syria, but the dish has travelled widely across the Levant, including Jordan.

I like eating it with warm bread as part of a mezze lunch or dinner. Because walnuts and quality peppers are involved, it can sometimes be slightly more expensive than basic hummus, particularly in upscale restaurants. However, it remains excellent value when shared as part of a mezze spread. After visiting Jordan, I actually learned the recipe of Muhammara and it’s a part of my staple now. To add, even my enemies agree that I make the best Muhammara in the world.

Vegan: Often yes. Precaution: Recipes vary, so check for dairy, honey and non-vegan breadcrumbs. It works best as lunch or dinner mezze.

Is it vegan? Traditional versions can be vegan, but breadcrumbs or other additions vary. I check the preparation if I am avoiding all animal products.

Quick Muhammara Recipe 

Ingredients: Roasted red bell peppers, walnuts, breadcrumbs, garlic, lemon juice, olive oil, chilli flakes, cumin and salt. 

Method: Roast the red peppers until charred, peel and deseed them, then blend with walnuts, garlic, breadcrumbs, lemon juice, cumin and chilli flakes. Slowly add olive oil until you get a thick, slightly coarse dip. Adjust salt and lemon to taste.  Serve Muhammara with warm pita, flatbread or as part of a mezze platter. It is traditionally associated with Aleppo, Syria, and is naturally vegan when made without dairy.

Soul Window Thoughts: What Is Common Between Indian and Jordanian Cuisine? 

As a vegetarian traveller, I was pleasantly surprised by how familiar some aspects of Jordanian food felt to me. Despite the obvious differences, I found a wonderful common thread between Indian and Jordanian cuisine: both cultures know how to turn humble ingredients into deeply satisfying food. Spices are an important part of both cuisines. Jordanian food may use a different spice palette from Indian cooking, but cumin, coriander, chilli, garlic, turmeric and black pepper are familiar flavours to my Indian palate.

Fresh herbs such as coriander and mint also appear frequently.  I also noticed our shared love for flatbreads. Pita, taboon and other Jordanian breads reminded me of India’s roti, naan and tandoori breads. They are not merely accompaniments; I use them to scoop up curries, dips and vegetables.  Legumes are another major connection. Chickpeas, lentils and beans are staples in both cuisines.

Hummus immediately felt comforting because chickpeas are such an important part of Indian cooking too. Falafel reminded me of the way Indians transform pulses into pakoras, vadas and other snacks.  Both cultures also love yoghurt, pickles, salads, rice and elaborate sweets. And then there is the shared philosophy of eating together. Whether it is an Indian thali or a Jordanian mezze spread, I love how one meal can bring several flavours, textures and dishes to the table.  For me, Jordanian food felt different—but never completely unfamiliar.

Menemen Without Eggs

Menemen is actually a Turkish dish rather than a traditional Jordanian speciality, but vegetarian travellers may encounter similar tomato-and-pepper preparations in the region. Traditional menemen contains eggs, so I would not order it as-is if I wanted a vegan meal. The basic combination of tomatoes, peppers, olive oil and spices is delicious enough without eggs, which is why I sometimes ask whether the kitchen can prepare a similar vegetable version.

For breakfast, it makes perfect sense because menemen is traditionally associated with the Turkish morning table. In Jordan, I would treat it as an international or Turkish-style option rather than claim it as a classic Jordanian dish. A customised vegetable version can be reasonably priced, particularly at casual restaurants.

Vegan: Only when eggs and dairy are omitted. Precaution: Ask about butter and yoghurt. It is traditionally a breakfast dish.

Is it vegan? Traditional menemen contains eggs. Ask for an egg-free version.

Fattoush Salad

Fattoush combines chopped vegetables, herbs, toasted pita and a tangy dressing often featuring lemon and sumac. I find the crunchy bread particularly enjoyable. It developed within Levantine home cooking and is now common throughout the region. Vegan: Usually yes. Precaution: Check the dressing and confirm no yoghurt or cheese. I prefer it for lunch alongside hummus or other mezze.

Fattoush is another refreshing salad I loved ordering and even cooking in Jordan. It typically combines chopped vegetables such as tomatoes, cucumber, radish and herbs with crispy pieces of toasted or leftover pita. A tangy dressing, often involving lemon and sumac, gives it its characteristic zing. Fattoush developed as part of Levantine home cooking and is closely associated with countries including Jordan, Lebanon and Syria.

I prefer it for lunch, particularly alongside hummus, falafel and bread. It is usually inexpensive and is a great way to add fresh vegetables to a meal without spending much. The crunchy bread also makes it more substantial than an ordinary salad. I also sampled Kiskeh Salad.

Is it vegan? Usually yes. However, I check the dressing and any additional toppings.

Jordanian Desserts

Jordan has an impressive sweet tradition featuring pastries, nuts, syrup, semolina, cheese and cream. I particularly enjoy exploring local sweet shops because the displays can be almost theatrical. Popular examples include knafeh, Turkish Hareseh, baklava, warbat, halawa or Halaweh and qatayef. Vegan: Varies considerably. Precaution: Ask about ghee, butter, milk, cream, cheese and honey. Jordanian sweets are generally vegetarian but rarely automatically vegan.

Jordan is not merely a destination for hummus lovers; it is also dangerous territory for anyone with a sweet tooth. I particularly enjoyed exploring desserts such as baklava, halawa, knafeh and pistachio-based sweets during my travels. Baklava is made with layers of pastry, nuts and sweet syrup, while halawa is a dense sesame-tahini confection. Knafeh, especially popular in Jordan, combines cheese, shredded pastry and sweet syrup, making it vegetarian but definitely not vegan.

I usually prefer desserts after lunch or dinner, although Jordanian sweets can tempt me at absolutely any hour. Prices range from inexpensive pieces at local sweet shops to considerably more in tourist-oriented establishments.

Are they vegan? Not automatically. Dairy, butter and sometimes honey are common. Always ask before ordering.

Tofu or Paneer Shawarma

Traditional shawarma is meat-based, but vegetarian restaurants may offer tofu, paneer or vegetable alternatives. I like the combination of grilled filling, bread, pickles, tomatoes and tahini. Vegan: Tofu and vegetable versions can be vegan; paneer is not. Precaution: Check mayonnaise, yoghurt sauces, butter and shared grills. I find these wraps most convenient for lunch when sightseeing.

Shawarma is one of the most recognisable foods of the region, but the traditional version is usually meat-based. Vegetarian travellers should look around for restaurants offering falafel, vegetable, tofu or paneer wraps instead. I particularly like the idea of replacing meat with grilled vegetables, tofu or paneer and combining them with tahini, pickles, tomatoes and fresh herbs.

It works especially well as lunch or dinner when I want something portable while sightseeing. Falafel and vegetable shawarma-style wraps are generally affordable, while tofu or paneer versions may cost more because these ingredients are less ubiquitous. In tourist areas, prices can also climb.

Is it vegan? Tofu and vegetable versions can be vegan. Paneer is dairy-based, so it is vegetarian but not vegan. Sauces need checking too.

Vegan Kebabs

Vegetable kebabs replace meat with ingredients such as peppers, onions, tomatoes, mushrooms and other vegetables. They are grilled rather than fried, giving them a lovely smoky flavour. I prefer them at dinner, especially with rice and salads. Vegan: Yes when genuinely vegetable-based. Precaution: Ask whether butter, ghee or yoghurt marinade has been used and whether the vegetables share a meat grill.

Kebabs are strongly associated with meat, but that does not mean vegetarians have to sit on the sidelines. When traveling in Jordan, I look for vegetable kebabs, grilled vegetables, falafel-based preparations and vegetarian versions offered by restaurants catering to international travellers. The origins of kebab culture stretch across a huge geographical area, so there is no single universal recipe.

Vegetable kebabs can include peppers, onions, tomatoes, mushrooms and other seasonal produce. I prefer them for lunch or dinner, particularly when they are grilled over charcoal. They can be more expensive than hummus or falafel but remain reasonable when compared with elaborate restaurant meals.

Is it vegan? Vegetable kebabs can be completely vegan, but marinades, butter and yoghurt sauces must be checked.

Batata Harra

Batata harra means spicy potatoes and is strongly associated with Levantine cooking. Potatoes are fried or roasted with garlic, coriander, chilli, lemon and herbs. Vegan: Traditionally yes. Precaution: Confirm olive oil rather than butter or ghee. I enjoy it as a lunch or dinner side dish.

This Lebanese and Levantine preparation combines potatoes with garlic, coriander, chilli and spices, often finished with lemon juice and herbs. The dish reminds me of the comforting potato preparations I ate in India, although the flavour profile is distinctly Levantine. I enjoy it as a side dish with lunch or dinner, especially alongside hummus, salads and flatbread. Batata harra is usually an inexpensive vegetarian choice and an excellent way to make a mezze spread more substantial. It is also naturally satisfying for budget travellers.

Is it vegan? Traditionally yes, although I check whether butter has been used instead of olive oil.

Kubbeh or Kibbeh

Kubbeh, also known as kibbeh, is one of the dishes where vegetarians need to read the menu carefully. The classic Levantine preparation is usually made with bulgur, minced meat, onions and spices, so the traditional version is definitely not vegetarian. However, vegetarian versions exist, sometimes using pumpkin, potatoes, lentils or other plant-based ingredients.

The dish has deep roots in Levantine cuisine and appears in several forms, including fried patties, baked preparations and soup. I would eat a vegetarian kubbeh at lunch or dinner, particularly when I want to try something beyond the usual hummus-and-falafel routine. Availability varies, and vegetarian versions may cost slightly more because they are less standard. Fried Kubbeh is a must eat.

Is it vegan? Traditional kubbeh is not. Vegetarian or vegan versions must be specifically requested or identified.

Vegan: Only specific plant-based versions. Precaution: Never assume kibbeh is vegetarian from appearance alone. I ask about the filling and cooking broth before ordering it as lunch or dinner.

Eggplant Moussaka

Jordanian and Levantine eggplant dishes differ from the familiar Greek moussaka. Versions can combine aubergine, tomatoes, onions, garlic and spices, chickpeas while some recipes contain dairy. I like it as a hearty dinner dish. Vegan: Depends on preparation. Precaution: Ask about yoghurt, cheese, béchamel, eggs and butter. I never assume a dish called moussaka is vegan.

Moussaka has several regional interpretations, so I never assume that every version is identical. In the Levant, eggplant-based preparations can differ significantly from the Greek version that many international travellers know. A Jordanian or Levantine-style vegetable moussaka may feature aubergines, tomatoes, onions and other vegetables. Some preparations are completely plant-based, while others may contain dairy or other animal products.

I find it best suited to lunch or dinner, particularly when I want a hearty vegetable dish rather than another dip. It can be moderately priced depending on the restaurant. Though many people despise it but brinjal is one of my most favourite vegetables. In fact, I have relished amazing aubergine based vegan dishes in Dubai, Shymkent in Kazakhstan, Nepal, Thailand and Sri Lanka. Even a Chinese restaurant in a Dubai to Kochi cruise served an authentic (and delicious) vegan aubergine dish on my request.

Is it vegan? It depends entirely on the recipe. I always ask about yoghurt, cheese, béchamel, eggs and butter.

Hummus Msabbaha

Msabbaha is a rustic hummus preparation in which whole chickpeas remain visible rather than being completely puréed. Tahini, lemon, garlic and olive oil create the creamy base. I enjoy the chunkier texture with warm bread.

Vegan: Usually yes. Precaution: Check for yoghurt or butter. It works especially well as breakfast or a light lunch.

Hummus Ful

This combines chickpeas with ful, the cooked fava-bean preparation, producing an especially filling breakfast. I like it because two humble legumes become a substantial meal when accompanied by bread, tomatoes and pickles.

Vegan: Usually yes. Precaution: Confirm olive oil rather than butter and ask about toppings. It is particularly suitable for breakfast and budget travellers.

Jordanian Pickles

Pickled vegetables provide the sharp, salty counterpoint that I love alongside hummus, falafel and bread. Common examples include cucumbers, turnips, carrots and peppers. Pickling is an old preservation technique particularly useful in hot climates.

Vegan: Usually yes. Precaution: Check ingredients if buying packaged products, especially for unexpected preservatives or flavourings. They are inexpensive and work with almost any meal.

Galayet Bandora

Galayet bandora is a simple Jordanian tomato preparation in which tomatoes are cooked with garlic, onions, olive oil and spices until soft and concentrated. I like its rustic character because it demonstrates how basic ingredients can produce a satisfying dish.

Vegan: Usually yes. Precaution: Confirm no butter or meat stock. I prefer it with bread as a light lunch or dinner.

Fatayer or stuffed pastries

Fatayer are savoury filled pastries traditionally found across the Levant. Vegetarian fillings include spinach, cheese, herbs or vegetables, enclosed in baked dough. I find spinach fatayer particularly convenient as a breakfast or snack.

Vegan: Spinach and vegetable versions can be vegan; cheese versions are not. Precaution: Ask about butter, milk, cheese and egg in the dough.

Shourbat Adas

Shourbat adas is a comforting lentil soup made with lentils, onion, spices and lemon or other seasonings. I consider it an excellent budget meal, particularly during cooler evenings.

Vegan: Potentially yes. Precaution: This is crucial: some restaurants may use chicken stock. I always ask specifically whether the broth contains chicken, meat or dairy before ordering.

Khobz

Khobz is a general Arabic term for bread and can refer to the everyday flatbread served with meals. I find it indispensable for scooping dips and accompanying vegetables and stews.

Vegan: Often yes. Precaution: Recipes differ, so ask about milk, butter, yoghurt or egg. It is inexpensive and can turn a simple plate of dips into a satisfying meal.

Local White Cheese

White cheeses are commonly served with Jordanian breakfasts alongside vegetables, olives, pickles and bread. Their salty, fresh flavour makes a good contrast to tomatoes and cucumber.

Vegan: No. Precaution: This is dairy, so vegans must avoid it. Vegetarians can usually eat it unless other ingredients or animal-derived processing agents are involved.

Ful Medames

Ful medames consists of slow-cooked fava beans seasoned with olive oil, lemon, garlic and spices. It is a classic breakfast throughout the region and is especially filling with khobz or shrak.

Vegan: Traditionally yes. Precaution: Ask whether butter or ghee has been added. I find it inexpensive, nutritious and ideal before a long day exploring Jordan.

Falafel Sandwich

A falafel sandwich places crispy falafel inside pita or another flatbread with vegetables, pickles, tahini and sometimes hot sauce. I find it one of the easiest inexpensive meals while travelling.

Vegan: Usually, but sauces need checking. Precaution: Avoid yoghurt or garlic sauces containing dairy and ask about the bread. It is particularly useful for breakfast, lunch or a quick snack.

Dolma

Dolma refers broadly to vegetables or vine leaves stuffed with rice, herbs and sometimes meat. Vegetarian versions are filled with rice, tomatoes, onions and herbs and cooked slowly.

Vegan: Vegetarian versions can be vegan. Precaution: Ask whether meat stock, butter or ghee was used. I enjoy vegetable dolma as part of a lunch or dinner spread.

Mujaddara

Mujaddara is a humble but brilliant combination of lentils, rice or bulgur and caramelised onions. It has long been part of Levantine home cooking and is an excellent example of inexpensive pantry ingredients becoming a complete meal.

Vegan: Traditionally yes. Precaution: Confirm vegetable oil rather than butter or ghee. I find it particularly satisfying for lunch or dinner.

Mfarakeh

Mfarakeh is generally a potato-and-egg preparation seasoned with spices, onion and herbs. It is associated with home-style Levantine cooking and makes a comforting breakfast or light meal.

Vegan: No, when eggs are used. Precaution: Ask whether the kitchen can prepare it without eggs and whether butter is used. I would treat an egg-free version as a customised dish.

Maqluba

Maqluba literally means “upside down.” Rice, vegetables such as aubergine, cauliflower or potato and traditionally meat are layered in a pot, cooked and dramatically inverted onto a serving platter. Vegetarian versions replace meat with vegetables.

Vegan: Sometimes. Precaution: Ask about yoghurt served alongside, butter and meat stock. It is a substantial lunch or dinner.

Manakish / Arabic Pizza

Manakish is a Levantine flatbread topped with ingredients such as za’atar, olive oil, cheese or vegetables and baked. I particularly like za’atar manakish because the combination of thyme-like herbs, sumac and sesame is intensely aromatic.

Vegan: Za’atar versions are usually vegan; cheese versions are not. Precaution: Ask about dairy in the dough and toppings. It makes an excellent breakfast.

Shanklish Salad

Shanklish is a strongly flavoured aged cheese, usually crumbled into a salad with tomatoes, onions, parsley and olive oil. I enjoy the salad for its salty, tangy character, but it is not a vegan option.

Vegan: No. Precaution: Shanklish is dairy-based. Vegetarians can eat it if comfortable with cheese. It works best as a mezze or light lunch accompaniment.

Fatteh

Fatteh is a layered dish combining pieces of bread with chickpeas or other ingredients, tahini and yoghurt, often topped with nuts. I like its contrast of creamy, crunchy and tangy textures.

Vegan: Usually no because yoghurt is common. Precaution: Ask for yoghurt-free preparation and check butter. It is traditionally associated with breakfast or lunch and varies significantly by region.

Fatteh Hummus

Fatteh hummus layers chickpeas and toasted bread with tahini, yoghurt, garlic and nuts. Jordanian breakfast culture makes this a particularly filling morning dish.

Vegan: Usually no. Precaution: Request plant-based yoghurt and olive oil instead of dairy and butter. I find it much heavier than plain hummus, so I prefer it when I have a long morning ahead.

Fatteh Batata

Fatteh batata is a potato variation of the broader fatteh family, combining potatoes and bread with sauces and seasonings. Recipes vary considerably, so I never assume the preparation.

Vegan: Sometimes. Precaution: Ask about yoghurt, tahini, butter and cheese. I would eat it as a substantial lunch rather than breakfast if the portion is generous.

Fatteh Aubergine

Aubergine fatteh combines bread, cooked aubergine, tahini, yoghurt and often nuts or herbs. The smoky aubergine works beautifully with the creamy sauce.

Vegan: Usually no because yoghurt is common. Precaution: Request dairy-free preparation and check whether butter has been used. I prefer it for lunch or dinner rather than as a light breakfast.

Fatteh with Chickpeas

This version combines chickpeas, toasted bread, tahini, garlic and usually yoghurt. The chickpeas make it protein-rich and filling.

Vegan: Traditionally no if yoghurt is included. Precaution: Ask for plant yoghurt or a yoghurt-free version and confirm the bread contains no dairy. I consider it an inexpensive, hearty breakfast or lunch.

Warak Enab

Warak enab means grape leaves stuffed with rice, herbs, onions and sometimes meat. The vegetarian version is simmered slowly with lemon and olive oil until tender.

Vegan: Vegetarian versions usually are. Precaution: Confirm there is no minced meat or meat stock. I enjoy them cold or warm as part of lunch or dinner mezze.

Sheikh al-Mahshi

Sheikh al-mahshi is an aubergine-based stuffed dish, commonly filled with minced meat and cooked with yoghurt or sauce. Vegetarian interpretations replace meat with nuts, grains or vegetables.

Vegan: Traditional versions are not. Precaution: Ask about the filling, yoghurt and ghee. I would only order it after confirming a plant-based recipe.

Mahshi Kousa

Mahshi kousa consists of hollowed zucchini stuffed with rice, herbs, tomatoes and often minced meat, then slowly cooked. Vegetarian versions are widely possible.

Vegan: Potentially yes. Precaution: Ask about meat stock, butter and yoghurt. I enjoy the vegetable version for lunch or dinner because the rice makes it quite filling.

Mahshi Batata

Mahshi batata refers to stuffed potatoes, generally filled with rice, herbs or meat depending on the recipe. It is less universally available than stuffed zucchini or grape leaves.

Vegan: Vegetarian versions can be vegan. Precaution: Confirm the filling and cooking broth. I would treat it as a hearty lunch or dinner rather than a snack.

Mahshi Felfel

Mahshi felfel means stuffed peppers, commonly filled with rice, herbs, vegetables or meat. The peppers are cooked slowly until tender.

Vegan: Vegetarian versions can be vegan. Precaution: Ask whether meat stock, butter or yoghurt appears in the recipe. I enjoy them as a substantial dinner, especially when served with salad.

Mahshi Malfouf

Malfouf is stuffed cabbage, with leaves wrapped around rice, herbs, garlic and sometimes meat. The rolls are cooked slowly, often with lemon and garlic.

Vegan: Plant-based versions are usually possible. Precaution: Ask about meat filling and stock. I find vegetarian malfouf a filling winter lunch or dinner.

Mahshi Batinjan

Mahshi batinjan is stuffed eggplant, generally filled with rice, vegetables, herbs or meat. It is part of the broader Levantine tradition of stuffing vegetables.

Vegan: Depends on the filling and cooking liquid. Precaution: Ask about meat, yoghurt and ghee. I prefer a vegetable version as a main lunch dish.

Fasolia Khadra

Fasolia khadra is a green bean preparation cooked with tomatoes, onions, garlic and olive oil. It is simple, home-style food rather than a flashy restaurant dish, which is precisely why I like it.

Vegan: Usually yes. Precaution: Check for meat stock or butter. I would order it for lunch or dinner alongside rice and bread.

Fasolia Bayda

Fasolia bayda generally refers to white beans prepared in a tomato-based or seasoned stew. Beans make it filling without requiring meat.

Vegan: Often yes. Precaution: Ask whether the kitchen uses meat stock or ghee. I find bean stews particularly good budget choices for lunch or dinner because legumes provide substantial protein.

Bamya

Bamya is okra cooked in a tomato-based stew, sometimes with meat. The vegetarian version highlights okra, garlic, tomato and spices.

Vegan: Vegetarian versions can be vegan. Precaution: Ask whether meat or chicken stock is used. I enjoy it as a home-style lunch or dinner with rice.

Lubieh bil Zeit

Lubieh bil zeit means green beans cooked in olive oil, often with tomatoes, garlic and onions. It is a classic vegetable preparation across the Levant.

Vegan: Traditionally yes. Precaution: Confirm no meat stock or butter. I like it with bread or rice as a simple lunch, especially when I want something lighter than fried food.

Lubieh bi Zeit

This is essentially another spelling/transliteration of lubieh bil zeit rather than a completely separate dish. Green beans are slowly cooked with olive oil, tomatoes, garlic and onions.

Vegan: Usually yes. Precaution: Ask about butter and meat stock. I would not count both names as two separate foods when writing a final Jordan food guide.

Hindbeh

Hindbeh is a leafy-green dish, commonly prepared with chicory or dandelion greens, olive oil, garlic and caramelised onions. Its slightly bitter greens make an interesting contrast to creamy dips.

Vegan: Usually yes. Precaution: Confirm olive oil rather than butter. I prefer it as a mezze or light lunch side dish.

Hindbeh bil Zeit

This version emphasises greens cooked in olive oil, often with garlic and onions. The dish reflects the Levantine preference for transforming inexpensive seasonal greens into substantial side dishes.

Vegan: Usually yes. Precaution: Check for butter or dairy. I enjoy it with bread and lemon at lunch.

Molokhia

Molokhia is made from jute leaves cooked into a fragrant, often garlicky stew. Jordanian and Levantine versions may be served with rice and traditionally can contain chicken or meat.

Vegan: Not automatically. Precaution: Ask about chicken stock and meat. A vegetable-stock version can be vegan. I would eat it for lunch or dinner.

Freekeh with Vegetables

Freekeh is young green wheat that is roasted, giving it a smoky flavour. I like it cooked with vegetables, onions and spices as a hearty grain dish. Freekeh has deep roots in Levantine cooking and is increasingly popular internationally.

Vegan: Usually in vegetable versions. Precaution: Check stock and butter. It works well for lunch or dinner.

Freekeh Soup

Freekeh soup combines roasted green wheat with vegetables, herbs and stock. It is warming, earthy and particularly suitable for cooler weather.

Vegan: Sometimes. Precaution: Stock is the important issue; chicken or meat broth may be used. I always ask before ordering. It makes a satisfying lunch or dinner starter.

Adas bi Hamod

Adas bi hamod is a lentil preparation flavoured with lemon and greens, producing a pleasantly tangy profile. It represents the Levant’s long tradition of using inexpensive legumes creatively.

Vegan: Usually yes. Precaution: Check for meat stock and butter. I enjoy it as a light lunch or dinner with bread.

Lentil Mujaddara Soup

This soup combines lentils with rice or grains and aromatic seasonings, drawing inspiration from the same pantry tradition as mujaddara.

Vegan: Often yes. Precaution: Ask about chicken stock, butter and ghee. I find it inexpensive, filling and particularly useful for travellers seeking a protein-rich plant meal.

Rice with Peas and Carrots

Rice cooked with peas and carrots is a straightforward home-style side dish rather than a single iconic Jordanian speciality. I like it because it pairs beautifully with vegetable stews and salads.

Vegan: Usually yes. Precaution: Ask whether stock or butter was used. I would eat it at lunch or dinner.

Vermicelli Rice

Vermicelli rice combines long-grain rice with toasted vermicelli noodles, producing a fragrant and slightly nutty accompaniment. It appears across the Levant and wider Middle East.

Vegan: Usually, but not automatically. Precaution: Confirm vegetable oil rather than butter or ghee. I enjoy it beside vegetable stews as a main meal component.

Sayadieh-style Vegetable Rice

Sayadieh is traditionally a fish-and-rice preparation, particularly associated with coastal areas, so a vegetable version is an adaptation rather than classic Jordanian vegetarian cuisine.

Vegan: Potentially. Precaution: Confirm that no fish stock, fish sauce or animal broth has been used. I would only order it when the restaurant clearly offers a vegetarian version.

Ruz wa Bazella

Ruz wa bazella means rice with peas and is a familiar home-style combination. The rice may be seasoned with spices and sometimes cooked with meat in traditional versions.

Vegan: Vegetarian versions can be vegan. Precaution: Ask about stock, butter and meat. I would order it as lunch or dinner with vegetables.

Ruz wa Khodra

Ruz wa khodra is essentially rice cooked with mixed vegetables and seasonings. It is more of a descriptive preparation than one rigid national recipe.

Vegan: Usually possible. Precaution: Ask about butter, ghee and stock. I like it as a simple main meal when paired with salad, pickles and grilled vegetables.

Hashweh

Hashweh means a seasoned rice-and-meat stuffing mixture in many Levantine contexts, often containing rice, minced meat, nuts and spices. Vegetarian interpretations can replace meat with vegetables or legumes.

Vegan: Traditional versions are not. Precaution: Ask exactly what is inside. I would not order it blindly as a vegetarian.

Burghul bi Banadoora

Bulgur cooked with tomatoes is a simple Levantine grain dish combining cracked wheat, tomato, onion and spices. I like its earthy flavour and filling texture.

Vegan: Usually yes. Precaution: Check stock and butter. It is inexpensive and suitable for lunch or dinner, especially alongside a fresh salad.

Burghul bi Zeit

This combines bulgur with olive oil and seasonings, sometimes incorporating vegetables. It reflects the region’s reliance on wheat and olive oil.

Vegan: Usually yes. Precaution: Ask about butter or meat stock. I prefer it as a lunch accompaniment with vegetables, pickles and lemon.

Burghul with Vegetables

Bulgur with vegetables is a flexible grain dish rather than a single fixed recipe. Tomatoes, peppers, onions, carrots and herbs can all be incorporated.

Vegan: Usually. Precaution: Confirm the stock and cooking fat. I find it a useful inexpensive lunch because bulgur is filling and pairs well with salads.

Potato Harra

Potato harra is another name used for spicy potatoes, featuring garlic, coriander, chilli and lemon. Because naming varies between restaurants, I would not treat it as a completely separate dish from Batata Harra.

Vegan: Usually yes. Precaution: Check the cooking fat. It is best as a side dish with lunch or dinner.

Spiced Roasted Potatoes

Roasted potatoes seasoned with garlic, coriander, chilli, lemon or herbs are common as a vegetarian accompaniment. They are not necessarily a uniquely Jordanian dish but fit comfortably into Levantine dining.

Vegan: Usually. Precaution: Ask about butter and dairy sauces. I find them inexpensive, filling and useful when restaurant choices are limited.

Fried Cauliflower

Cauliflower is fried until crisp and can be served with tahini, lemon or garlic sauce. It is a popular Levantine vegetarian preparation.

Vegan: Usually, depending on sauce. Precaution: Ask about dairy in sauces and whether the frying oil is shared. I enjoy it as a starter or mezze-style lunch side.

Cauliflower with Tahini

Roasted or fried cauliflower paired with tahini produces a wonderful combination of nutty, creamy and slightly smoky flavours.

Vegan: Usually yes. Precaution: Confirm that yoghurt has not been mixed into the tahini sauce. I prefer it at lunch or dinner with bread, pickles and salads.

Fried Eggplant

Fried aubergine is a simple but delicious vegetable preparation found throughout the Levant. It may be served plain, with tahini or as part of another dish.

Vegan: Usually. Precaution: Check sauces and frying oil. I enjoy it as a side dish, although I would not call it the lightest choice.

Grilled Eggplant

Grilled aubergine develops a smoky flavour without requiring heavy sauces. I like it with olive oil, lemon, garlic and herbs.

Vegan: Usually yes. Precaution: Check whether butter or yoghurt is added after grilling and whether the grill is shared with meat. It works well for lunch or dinner.

Grilled Vegetables

Mixed grilled vegetables can include peppers, onions, tomatoes, zucchini, mushrooms and aubergine. This is often my safest restaurant fallback when I want something simple.

Vegan: Potentially yes. Precaution: Ask for olive oil instead of butter and ensure there is no meat marinade. It makes an easy dinner with bread or rice.

Roasted Cauliflower

Roasted cauliflower can be seasoned with cumin, coriander, garlic, chilli and lemon, giving a simple vegetable considerable flavour.

Vegan: Usually yes. Precaution: Check whether yoghurt or cheese has been added. I like it as a light dinner side or as part of a larger vegetarian spread.

Stuffed Onions

Onions can be hollowed and filled with rice, herbs, vegetables and sometimes minced meat before being slow-cooked. Vegetarian versions are less common but possible.

Vegan: Depends on filling. Precaution: Ask about meat, stock, butter and yoghurt. I would treat them as a hearty lunch or dinner dish.

Stuffed Tomatoes

Tomatoes may be filled with rice, herbs, onions and spices, sometimes alongside meat. Vegetarian versions are naturally colourful and satisfying.

Vegan: Potentially yes. Precaution: Confirm the filling and stock. I prefer them for lunch or dinner, particularly when accompanied by salad and bread.

Stuffed Peppers

Stuffed peppers use the same Levantine mahshi tradition, with fillings of rice, herbs, vegetables or meat.

Vegan: Vegetarian versions can be vegan. Precaution: Ask about meat stock, butter and yoghurt. I find them filling enough for lunch or dinner, especially when served with rice or salad.

Stuffed Zucchini

Stuffed zucchini is one of the classic mahshi preparations. Hollowed zucchini are filled with rice, herbs and often meat, then slowly cooked.

Vegan: Vegetarian versions can be vegan. Precaution: Ask about the filling and cooking liquid. I would order a plant-based version for lunch or dinner.

Stuffed Grape Leaves with Vegetables

Vegetarian grape leaves are filled with rice, herbs, onion, tomato and lemon, then slowly cooked until tender. They are widespread throughout the Levant and Mediterranean.

Vegan: Usually yes. Precaution: Confirm no meat stock or butter. I like them chilled or warm as part of a mezze-style lunch.

Pickled Turnips

Pickled turnips are bright pink, crunchy and pleasantly sour, often coloured naturally by beetroot. I find them indispensable beside falafel and other savoury foods. Pickling historically provided preservation in the region before refrigeration.

Vegan: Usually yes. Precaution: Check packaged versions for additives if necessary. They are inexpensive and work at virtually any meal.

Olives

Jordan has a long olive-growing tradition, making olives a natural part of the country’s table. I often encounter green or black olives alongside bread, cheese, salads and mezze.

Vegan: Yes, generally. Precaution: Check stuffed olives because fillings may contain cheese or anchovy. They are ideal at breakfast, lunch or dinner.

Tahini Sauce

Tahini is sesame paste loosened with lemon juice, water and sometimes garlic. I use it as a dip, dressing or sauce with falafel and vegetables. Sesame has been an important ingredient across West Asian food traditions for centuries.

Vegan: Usually yes. Precaution: Check for yoghurt. Tahini is calorie-dense but nutritious and works throughout the day.

Tahini with Lemon

Lemon-tahini sauce combines sesame paste with lemon juice, water, garlic and salt. The sharp citrus cuts through rich fried foods beautifully.

Vegan: Usually yes. Precaution: Ask whether yoghurt has been added. I particularly enjoy it with grilled vegetables, falafel and roasted cauliflower at lunch or dinner.

Tarator

Tarator is a tahini-based sauce found in Levantine cuisine, commonly flavoured with lemon, garlic and water. Some regional variations differ.

Vegan: Usually yes. Precaution: Confirm that yoghurt has not been incorporated. I use it with vegetables, falafel and fried cauliflower, where its creamy acidity works particularly well.

Toum

Toum is a powerful Lebanese-style garlic sauce made by emulsifying garlic with oil and lemon juice. It has a texture similar to mayonnaise but contains no eggs in the traditional preparation.

Vegan: Traditionally yes. Precaution: Check commercial versions for egg or dairy. I enjoy it with bread, grilled vegetables and sandwiches, although one should respect its garlic intensity!

Shatta

Shatta is a spicy chilli sauce or condiment, with recipes varying across the Levant. It may contain red or green chillies, garlic, vinegar or lemon.

Vegan: Usually yes. Precaution: Check packaged sauces for yoghurt or other additives. I use it sparingly with rice, vegetables and sandwiches when I want extra heat.

Zaalouk

Zaalouk is a cooked aubergine-and-tomato salad particularly associated with Moroccan cuisine rather than Jordan. I include it only as a regional vegetarian option that may appear in international restaurants.

Vegan: Usually yes. Precaution: Ask about butter and yoghurt. It works well as a dip or side dish with bread.

Carrot Salad

Carrot salad in Levantine and Middle Eastern restaurants can feature grated or cooked carrots, lemon, garlic, herbs and spices. Recipes vary widely.

Vegan: Usually yes. Precaution: Ask about yoghurt-based dressing. I like it as a fresh side dish with lunch, particularly alongside heavier rice and bean dishes.

Arabic Cucumber Salad

This simple salad usually combines cucumber, tomato, herbs, lemon juice and olive oil. It is refreshing and inexpensive.

Vegan: Usually yes. Precaution: Check whether yoghurt has been added, since some versions resemble yoghurt-based salads. I prefer it during hot afternoons as a light lunch side.

Jordanian Green Salad

A Jordanian green salad can combine lettuce, cucumber, tomato, parsley, mint, onion and lemon dressing. It is straightforward but refreshing.

Vegan: Usually yes. Precaution: Ask about yoghurt, cheese and creamy dressings. I use it to add fresh vegetables to lunch or dinner.

Arabic Salad

Arabic salad commonly combines tomatoes, cucumber, onion, parsley, lemon and olive oil. It is one of those uncomplicated preparations where ingredient freshness matters more than culinary theatrics.

Vegan: Usually yes. Precaution: Check the dressing. I find it inexpensive and ideal beside rice, bread, falafel or grilled vegetables.

Radish Salad

Radish salad combines crisp radishes with herbs, lemon, olive oil and sometimes other vegetables. It provides a sharp, refreshing counterpoint to creamy dips.

Vegan: Usually yes. Precaution: Check the dressing for yoghurt. I enjoy it particularly with lunch mezze or as a side to rich dishes.

Cabbage Salad

Cabbage salad may combine shredded cabbage with carrot, lemon, olive oil and herbs. Some restaurants use mayonnaise or yoghurt-based dressings.

Vegan: Depends on dressing. Precaution: Ask specifically about mayonnaise, yoghurt and dairy. I prefer the simple lemon-and-olive-oil version with lunch.

Beetroot Salad

Beetroot salad may feature boiled or roasted beetroot, lemon, herbs, garlic and olive oil, sometimes with yoghurt.

Vegan: Depends on preparation. Precaution: Ask whether yoghurt or cheese has been added. I like its earthy sweetness alongside hummus and savoury mezze.

Roasted Pepper Salad

Roasted peppers can be combined with tomatoes, garlic, olive oil, lemon and herbs. Their smoky sweetness makes an excellent cold salad or mezze dish.

Vegan: Usually yes. Precaution: Confirm no cheese or yoghurt. I enjoy it as a light lunch side or with warm bread.

Chickpea Salad

Chickpea salad combines cooked chickpeas with tomato, cucumber, parsley, lemon and olive oil. It is protein-rich and considerably more filling than an ordinary green salad.

Vegan: Usually yes. Precaution: Check dressings for yoghurt. I find it particularly useful as a budget lunch while travelling.

Lentil Salad

Lentil salad may combine cooked lentils with parsley, tomato, onion, lemon and olive oil. It is a nutritious Levantine-style preparation and a useful vegetarian protein source.

Vegan: Usually yes. Precaution: Check dressing and stock used to cook the lentils. I prefer it for lunch.

Potato Salad

Jordanian and Levantine restaurants may serve potato salads flavoured with herbs, lemon and olive oil, although creamy versions also occur.

Vegan: Sometimes. Precaution: Ask about mayonnaise, yoghurt, eggs and butter. I choose the lemon-and-olive-oil version as a simple lunch side.

Eggplant Salad

Cooked or roasted eggplant can be combined with tomatoes, garlic, herbs, lemon and olive oil.

Vegan: Usually. Precaution: Ask about yoghurt and tahini mixtures. I like it as a cold lunch side or mezze accompaniment.

Purslane Salad

Purslane is a leafy green with a slightly lemony, succulent texture and appears in traditional Mediterranean and Levantine cooking. It can be dressed with lemon and olive oil or yoghurt.

Vegan: Depends on dressing. Precaution: Ask whether yoghurt is used. I enjoy it as a seasonal salad when available.

Green Bean Salad

Green beans may be cooked or blanched and dressed with tomatoes, lemon, garlic and olive oil.

Vegan: Usually yes. Precaution: Confirm no yoghurt, butter or meat stock. I prefer it as a light lunch side.

Freekeh Salad

Freekeh salad combines roasted green wheat with vegetables, herbs, lemon and olive oil. It gives a salad more substance than leafy greens alone.

Vegan: Usually yes. Precaution: Ask whether stock or dairy has been used. I find it excellent for lunch.

Spinach Fatayer

Spinach fatayer are baked Levantine pastries filled with spinach, onion, lemon and spices. They are commonly eaten as snacks or light meals.

Vegan: Often yes, but not automatically. Precaution: Ask about butter, milk and egg in the pastry dough. I find them perfect for breakfast or a quick lunch.

Cheese Fatayer

Cheese fatayer are pastries filled with salty white cheese and herbs. They are popular bakery food across the Levant.

Vegan: No. Precaution: Dairy is intrinsic to the filling, although the pastry itself may also contain butter or milk. I would happily eat them as a vegetarian breakfast or snack.

Za’atar Fatayer

Za’atar fatayer are baked pastries filled or topped with za’atar, sesame, herbs, sumac and olive oil.

Vegan: Often yes. Precaution: Ask whether butter, milk or cheese is used in the dough. I love them as breakfast because za’atar and warm bread make an unbeatable combination.

Vegetable Fatayer

Vegetable fatayer use fillings such as peppers, spinach, onions, potatoes or mixed vegetables.

Vegan: Potentially yes. Precaution: Ask about egg, butter, milk and cheese in the pastry. I find them convenient for breakfast, lunch or a portable snack.

Sambousek with Vegetables

Vegetable sambousek are pastry parcels filled with vegetables, herbs and spices and then baked or fried. The name and filling vary across Middle Eastern cuisines.

Vegan: Potentially. Precaution: Check pastry ingredients and frying oil. I prefer them as snacks or appetisers.

Sambousek with Cheese

Cheese sambousek contain a savoury cheese filling inside pastry, usually fried or baked.

Vegan: No. Precaution: The filling is dairy-based and pastry may contain butter. I find them ideal for vegetarian travellers seeking a quick savoury snack, but they are unsuitable for strict vegans.

Spinach Sambousek

Spinach sambousek combines spinach, onion and spices inside a pastry shell.

Vegan: Often possible. Precaution: Ask whether cheese, butter, milk or egg is included. I like them as a portable snack or light lunch when freshly baked.

Cheese Sambousek

Cheese sambousek are crisp pastry parcels filled with cheese and sometimes herbs. They are popular throughout the region.

Vegan: No. Precaution: Dairy is unavoidable in the traditional filling, and the pastry may contain butter. I eat them only as a vegetarian snack.

Vegetable Spring Rolls

Spring rolls are Asian rather than Jordanian, but international restaurants in Amman may offer them. Vegetable fillings commonly include cabbage, carrot and noodles.

Vegan: Sometimes. Precaution: Ask about egg in the wrapper, oyster/fish sauce and dipping sauces. This is particularly important for vegan travellers.

Vegetarian Stuffed Vine Leaves

These are grape leaves filled with rice, herbs, tomato and onion and cooked slowly with lemon and olive oil.

Vegan: Usually yes. Precaution: Confirm no meat stock or butter. I enjoy them cold or warm as a snack, mezze or light lunch.

Chickpea Stew

Chickpea stew combines chickpeas with tomatoes, onions, garlic and spices. It is an inexpensive, protein-rich comfort food.

Vegan: Usually possible. Precaution: Ask whether chicken or meat stock was used. I find it excellent for lunch or dinner with bread.

Lentil Stew

Lentil stew combines lentils with onion, garlic, tomato and spices, sometimes with vegetables. Lentils have long been important to Levantine cooking because they are affordable and nutritious.

Vegan: Usually. Precaution: Confirm the cooking stock. I prefer it for lunch or dinner.

Pea and Carrot Stew

Peas and carrots are cooked with tomato, onion and spices, sometimes alongside meat in traditional home cooking.

Vegan: Vegetarian versions can be vegan. Precaution: Ask about meat stock, butter and ghee. I find it a simple lunch dish with rice.

Potato and Tomato Stew

Potatoes and tomatoes are slowly cooked with onion, garlic and spices to create a rustic vegetable stew.

Vegan: Usually yes. Precaution: Confirm no meat stock or butter. I enjoy it for lunch or dinner with khobz.

Vegetable Okra Stew

Vegetarian bamya can be prepared with okra, tomatoes, garlic, onion and olive oil.

Vegan: Usually possible. Precaution: Ask about meat or chicken stock. I like it with rice for lunch or dinner.

Vegetable Tagine

Tagine is more strongly associated with Morocco and North Africa than Jordan, but vegetable versions may appear in international restaurants.

Vegan: Usually possible. Precaution: Ask about butter, honey and yoghurt. I would regard this as an international option rather than a specifically Jordanian speciality.

Tomato and Aubergine Stew

Tomatoes and aubergine are slow-cooked with onions, garlic and olive oil to create a rich vegetable stew.

Vegan: Usually yes. Precaution: Confirm no meat stock or dairy. I like it with bread for lunch or dinner.

Rice-Stuffed Aubergine

Aubergines are hollowed and filled with rice, herbs and vegetables before being cooked slowly. Traditional versions may contain meat.

Vegan: Vegetarian versions can be vegan. Precaution: Ask about stock and butter. I find it substantial enough for dinner.

Rice-Stuffed Zucchini

This is a vegetarian interpretation of mahshi kousa, using rice, herbs and vegetables rather than meat.

Vegan: Usually possible. Precaution: Check the cooking broth and any yoghurt accompaniment. I enjoy it for lunch or dinner.

Pumpkin Stew

Pumpkin can be simmered with tomato, onion, garlic and spices in a simple vegetable stew.

Vegan: Usually yes. Precaution: Ask whether butter, ghee or meat stock was used. I prefer it during cooler weather for lunch or dinner.

Pumpkin with Tahini

Roasted or cooked pumpkin paired with tahini creates a sweet-and-nutty combination.

Vegan: Usually yes. Precaution: Confirm that yoghurt has not been added to the tahini sauce. I enjoy it as a light lunch or dinner side.

Roasted Pumpkin

Roasted pumpkin can be seasoned with cumin, coriander, chilli, garlic or herbs.

Vegan: Usually yes. Precaution: Ask whether butter or honey has been used. Honey is particularly relevant to strict vegans. I prefer it as a lunch or dinner side.

Grilled Halloumi

Halloumi is a salty, firm cheese traditionally grilled until golden outside and soft inside.

Vegan: No. Precaution: It is dairy-based. Vegetarians can eat it, while vegans should avoid it. I enjoy it with tomatoes, vegetables and bread as a breakfast or light meal.

Halloumi with Vegetables

Grilled halloumi is combined with vegetables such as peppers, tomatoes, zucchini or aubergine.

Vegan: No because halloumi is dairy. Precaution: Ask for the cheese to be omitted and ensure the vegetables are grilled separately from meat. I like the vegetarian version for lunch.

Jameed-Free Vegetarian Mansaf

Traditional mansaf uses lamb and fermented dried yoghurt called jameed, making it unsuitable for vegetarians. A meat-free, jameed-free adaptation may use vegetables, rice and a plant-based sauce.

Vegan: Potentially. Precaution: Ask specifically about yoghurt, ghee and meat stock. Traditional mansaf is a major symbol of Jordanian hospitality.

Vegetarian Mansaf

Vegetarian mansaf is an adaptation of Jordan’s national dish, replacing lamb with vegetables or plant-based ingredients while retaining rice and the ceremonial presentation.

Vegan: Only if jameed and dairy are replaced. Precaution: Traditional jameed is fermented yoghurt, so ask carefully. Mansaf is strongly associated with celebrations and hospitality.

Cheese Manakish

Cheese manakish is a baked flatbread topped with cheese, sometimes herbs or sesame.

Vegan: No. Precaution: Cheese and possibly dairy in the dough make it unsuitable for vegans. I would choose it for breakfast or a quick vegetarian snack, particularly from a bakery.

Vegetable Manakish

Vegetable manakish is a flatbread topped with vegetables, herbs and olive oil.

Vegan: Often, but check the dough. Precaution: Ask whether cheese, butter, milk or egg has been used. I find it a convenient breakfast or light lunch.

Spinach Manakish

Spinach manakish combines flatbread with spinach, onion, herbs and seasonings.

Vegan: Usually possible. Precaution: Confirm the dough contains no dairy or egg and ask about cheese toppings. I prefer it as breakfast or a quick bakery lunch.

Tomato Manakish

Tomato manakish features tomatoes, herbs, spices and olive oil on flatbread.

Vegan: Usually possible. Precaution: Check for cheese and dairy in the dough. I find it inexpensive and convenient for breakfast.

Olive Manakish

Olive manakish combines flatbread with olives, herbs and olive oil. The salty topping works beautifully with the soft bread.

Vegan: Usually yes. Precaution: Ask about cheese and butter. I like it for breakfast or as a light snack.

Za’atar Manakish

Za’atar manakish is one of my favourite bakery foods: flatbread topped with za’atar, sesame, sumac and olive oil. It is strongly associated with Levantine breakfast culture.

Vegan: Usually yes. Precaution: Check the dough for milk, butter or egg. I consider it an excellent inexpensive breakfast.

Arayes with Vegetables

Arayes are usually pita stuffed with minced meat and grilled, but vegetarian versions replace meat with vegetables or plant-based filling.

Vegan: Potentially. Precaution: Traditional arayes are not vegetarian, so ask about the filling, butter and sauces. I would treat a vegetable version as a snack or light dinner.

Vegetarian Arayes

Vegetarian arayes use vegetables, cheese or plant-based fillings inside pita before grilling.

Vegan: Only plant-based versions. Precaution: Cheese versions are vegetarian but not vegan; sauces may contain yoghurt. I like them as a substantial snack.

Vegetable Sambousek

Vegetable sambousek are crisp pastry parcels containing vegetables and spices.

Vegan: Potentially. Precaution: Check dough, frying oil and sauces for dairy or egg. I enjoy them as snacks or appetisers.

Cheese Rolls

Cheese rolls consist of pastry wrapped around cheese and fried or baked.

Vegan: No. Precaution: Dairy is the central ingredient. I would classify them as vegetarian snacks rather than meals.

Cheese Borek

Borek is a pastry tradition with Ottoman roots and numerous regional variations. Cheese-filled versions contain salty cheese enclosed in thin pastry.

Vegan: No. Precaution: Dairy and sometimes egg or butter are present. I enjoy cheese borek as a vegetarian breakfast or snack.

Spinach Borek

Spinach borek combines spinach, herbs and pastry and may contain cheese.

Vegan: Sometimes. Precaution: Ask whether feta or another cheese, egg or butter is used. I prefer a cheese-free version as a breakfast snack.

Vegetarian Fatteh

Vegetarian fatteh layers bread, chickpeas or vegetables, tahini and yoghurt.

Vegan: Usually no because yoghurt is standard. Precaution: Request plant-based yoghurt and check butter. I find it substantial enough for breakfast or lunch.

Chickpea Fatteh

Chickpea fatteh combines chickpeas, bread, tahini, garlic, yoghurt and nuts.

Vegan: Traditionally no. Precaution: Ask for dairy-free yoghurt and butter-free preparation. I prefer it at breakfast because it is filling and protein-rich.

Vegetable Soup

Vegetable soup can contain carrots, potatoes, celery, onion, tomato and herbs. It is a broad category rather than one fixed Jordanian recipe.

Vegan: Sometimes. Precaution: Always ask about chicken stock, cream and butter. I find soup especially useful for a light lunch or dinner.

Mushroom Soup

Mushroom soup may be prepared with mushrooms, onion, herbs and cream.

Vegan: Usually no in creamy versions. Precaution: Ask whether cream, milk, butter or chicken stock is used. A clear vegetable-stock version can be vegan.

Tomato Soup

Tomato soup uses tomatoes, onions, garlic and herbs, sometimes cream or butter.

Vegan: Potentially. Precaution: Ask about cream, butter and chicken stock. I enjoy a dairy-free version for lunch with bread.

Pumpkin Soup

Pumpkin soup combines pumpkin with onion, spices and vegetable stock; cream is sometimes added.

Vegan: Potentially. Precaution: Ask about cream, milk, butter and stock. I prefer it as a light dinner starter.

Barley Soup

Barley soup can combine pearl barley with vegetables, herbs and stock.

Vegan: Potentially. Precaution: Chicken or meat stock may be used, so I ask explicitly. It is filling and suitable for lunch or dinner.

Vegetable Freekeh

Vegetable freekeh combines smoky roasted green wheat with vegetables and herbs.

Vegan: Usually possible. Precaution: Ask about butter and stock. I like it as a substantial grain-based lunch.

Snacks, Bakery Foods & Small Bites

Falafel Sandwiches

Falafel sandwiches are among the easiest Jordanian foods for me as a vegetarian. Crispy falafel goes into bread with vegetables, pickles, tahini and sometimes chilli.

Vegan: Usually. Precaution: Check sauces and bread for dairy. I consider them excellent inexpensive breakfast or lunch street food.

Honeycomb

If by “honeycomb” I mean honeycomb served as a food, it consists of beeswax cells filled with honey.

Vegan: No. Precaution: Honey is an animal-derived product and is therefore avoided by strict vegans. Vegetarians may consume it. I would treat it as a sweet snack rather than a specifically Jordanian dish.

Cheese Fatayer

Cheese fatayer are baked pastry triangles or boats filled with white cheese and herbs.

Vegan: No. Precaution: Cheese is dairy and the dough may contain butter or milk. I find them convenient vegetarian snacks, especially from bakeries.

Sambousek with Cheese

Cheese sambousek are crisp pastry parcels filled with cheese, sometimes herbs and spices.

Vegan: No. Precaution: Ask about dairy in both filling and dough. I eat them as a vegetarian snack, not as a vegan option.

Spinach Sambousek

Spinach sambousek use spinach, onions and herbs inside pastry.

Vegan: Sometimes. Precaution: Cheese, butter, milk and egg can appear in different recipes. I ask before buying them from bakeries and prefer them freshly baked.

Vegetable Sambousek

Vegetable sambousek contain mixed vegetables and spices inside pastry.

Vegan: Potentially. Precaution: Check pastry ingredients and sauces. I find them useful as portable snacks during sightseeing.

Cheese Rolls

Cheese rolls are pastry-based snacks filled with cheese and fried or baked.

Vegan: No. Precaution: Dairy is unavoidable. I would choose them only as vegetarian snacks.

Cheese Borek

Cheese borek uses thin pastry and cheese, reflecting the Ottoman culinary influence that spread widely through the region.

Vegan: No. Precaution: Cheese, butter and sometimes egg are involved. I like it as a breakfast snack with tea.

Spinach Borek

Spinach borek combines leafy greens and flaky pastry, sometimes with cheese.

Vegan: Potentially. Precaution: Ask about cheese, butter and egg. I prefer cheese-free versions.

Arayes with Vegetables

Vegetable arayes use pita filled with vegetables and grilled until crisp.

Vegan: Potentially. Precaution: Ask whether cheese, yoghurt sauce or butter is involved. I would eat them as a snack or light meal.

Desserts

Rice Pudding

Jordanian and Levantine rice pudding is made with rice, milk, sugar and often rosewater or orange blossom.

Vegan: No traditionally. Precaution: Ask for plant milk and confirm no cream. I enjoy it chilled as a light dessert.

Mahalabia

Mahalabia is a silky milk pudding flavoured with rosewater or orange blossom and topped with pistachios.

Vegan: Traditionally no. Precaution: Ask for plant-based milk and check toppings. I find it particularly refreshing after dinner.

Warbat

Warbat is a flaky filo pastry, often filled with ashta, a creamy dairy filling, and finished with syrup and pistachios.

Vegan: No traditionally. Precaution: Ghee, butter and dairy are common. I enjoy it with coffee but avoid it as a vegan.

Qatayef

Qatayef are small filled pancakes particularly associated with Ramadan. Fillings may include cheese, nuts or cream, and they are usually finished with syrup.

Vegan: Depends on filling and batter. Precaution: Ask about milk, butter, cheese and cream.

Atayef Asafiri

Atayef asafiri are smaller folded qatayef filled with ashta and decorated with pistachios or nuts.

Vegan: Traditionally no. Precaution: Ashta is dairy-based, so vegans should avoid it unless a plant-based version is available. I prefer it as an evening sweet.

Ma’amoul

Ma’amoul are shortbread-like pastries filled with dates, walnuts or pistachios and traditionally flavoured with rosewater or orange blossom.

Vegan: Sometimes. Precaution: Butter or ghee is common, so ask. Date-filled versions are especially good with Arabic coffee.

Date Ma’amoul

Date ma’amoul combine crumbly pastry with a naturally sweet date filling.

Vegan: Sometimes. Precaution: Ask whether butter or ghee was used. I find them excellent travel snacks because they are compact and keep relatively well.

Pistachio Ma’amoul

Pistachio ma’amoul are pastries filled with ground pistachios and sugar.

Vegan: Depends on the pastry. Precaution: Butter or ghee is common. I like them with unsweetened tea or Arabic coffee.

Barazek

Barazek are crisp sesame-and-pistachio cookies associated with Levantine sweets. They have a delicate crunch and nutty flavour.

Vegan: Sometimes. Precaution: Butter or ghee may be used. I check with the bakery before eating them as a vegan.

Ghuraiba

Ghuraiba is a delicate shortbread-style cookie traditionally made with flour, sugar and clarified butter or ghee.

Vegan: No traditionally. Precaution: Ghee is the main concern. I consider it vegetarian but not vegan unless specifically prepared with plant fat.

Basma

Basma is a pastry sweet made with fine shredded dough and a filling often involving cheese or nuts, depending on the version.

Vegan: Usually no when cheese is included. Precaution: Ask about dairy, ghee and cream. I would treat it as a rich dessert.

Awameh

Awameh are small fried dough balls soaked in sugar syrup, similar to luqaimat.

Vegan: Potentially. Precaution: Check whether milk, egg or butter is used in the dough and confirm frying oil. I enjoy them warm as an evening sweet.

Zalabia

Zalabia refers to syrup-soaked fried dough sweets found in several Middle Eastern traditions. Recipes vary.

Vegan: Potentially. Precaution: Ask about egg, milk and butter. I find them best eaten fresh because their crisp exterior contrasts beautifully with syrup.

Halawa

Halawa is a dense sesame-tahini confection made with sugar and often pistachios or other nuts.

Vegan: Usually, but not automatically. Precaution: Some commercial varieties contain milk or honey. I like it with coffee as a small, intensely sweet snack.

Tahini Halwa

Tahini halwa is another name for sesame-based halawa, combining tahini, sugar and sometimes pistachios, almonds or cocoa.

Vegan: Often yes. Precaution: Check labels for milk powder or honey. I find a small portion sufficient because it is exceptionally rich.

Dates with Nuts

Dates stuffed with almonds, walnuts or pistachios make an extremely simple Middle Eastern sweet.

Vegan: Yes, usually. Precaution: Confirm no honey, butter or dairy coating. I like them as a naturally sweet travel snack or after dinner.

Stuffed Dates

Stuffed dates may contain nuts, tahini, chocolate or other fillings.

Vegan: Depends on filling. Precaution: Chocolate, honey and cream can make them non-vegan. I choose plain nut-filled versions.

Baklava with Pistachios

Pistachio baklava consists of flaky filo pastry layered with pistachios and syrup or honey. Jordanian sweet shops commonly sell many baklava varieties.

Vegan: Usually no because butter/ghee and sometimes honey are used. Precaution: Ask specifically about ghee, butter and honey.

Pistachio Rolls

Pistachio rolls are pastry sweets filled with ground pistachios and soaked or brushed with syrup.

Vegan: Usually uncertain. Precaution: Ask about butter, ghee, milk and honey. I find them best with Arabic coffee.

Semolina Cake

Semolina cake, often known as basbousa or related regional names, combines semolina, sugar and syrup and may contain yoghurt or butter.

Vegan: Sometimes. Precaution: Ask about yoghurt, butter and milk. I like it as a small dessert after dinner.

Basbousa

Basbousa is a syrup-soaked semolina cake commonly flavoured with coconut or rosewater and topped with almonds.

Vegan: Usually no because yoghurt or butter may be used. Precaution: Ask about dairy. It is a popular bakery sweet throughout the region.

Hareesa Dessert

Jordanian hareesa is a semolina-based sweet cake soaked in syrup, not to be confused with savoury chilli pastes elsewhere called harissa.

Vegan: Depends on recipe. Precaution: Ask about butter, ghee and yoghurt. I enjoy it with strong tea.

Knafeh bil Jibn

Knafeh bil jibn is a famous cheese-filled pastry dessert topped with syrup and often pistachios. Nabulsi-style knafeh has strong connections to the Levant and is especially popular in Jordan.

Vegan: No. Precaution: Cheese and often butter/ghee are integral. I would recommend it enthusiastically to vegetarians but not vegans.

Knafeh with Cream

Cream-filled knafeh replaces or supplements cheese with a creamy filling beneath crisp pastry and syrup.

Vegan: No traditionally. Precaution: Cream, butter and sometimes milk are used. I would classify it as a vegetarian dessert.

Knafeh with Nuts

Nut-based knafeh variations may use pistachios or other nuts alongside pastry and syrup.

Vegan: Depends on the pastry and fat. Precaution: Ask about butter, ghee, cheese and cream. I would never assume nut-filled means vegan.

Arabic Rice Pudding

Arabic rice pudding uses rice, milk, sugar and often rosewater, orange blossom or pistachios.

Vegan: No traditionally. Precaution: Request plant milk and check for cream. I enjoy it chilled after dinner.

Beverages of Jodan

Tamarind Juice

Tamarind juice is made by soaking or cooking tamarind pulp with water and sugar, producing a sweet-and-sour drink. I find it refreshing in Jordan’s warm climate.

Vegan: Usually yes. Precaution: Check commercial syrups for additives. It works particularly well with lunch or as an afternoon drink.

Jallab

Jallab is a sweet drink traditionally made from grape molasses, date syrup or similar ingredients, often served over ice with pine nuts or raisins.

Vegan: Usually yes. Precaution: Check commercial versions for honey. I find it especially refreshing after a hot afternoon of sightseeing.

Qamar al-Din

Qamar al-Din is a drink made from dried apricot paste, reconstituted with water and sweetened when necessary. It is strongly associated with Ramadan and is consumed across the region.

Vegan: Usually yes. Precaution: Check packaged versions for honey or dairy additives. I like it chilled.

Mint Lemonade

Mint lemonade combines fresh lemon juice, mint, water and sugar. It is simple, cooling and particularly welcome after walking around archaeological sites.

Vegan: Yes, usually. Precaution: Ask whether honey is substituted for sugar. I prefer it freshly prepared.

Fresh Sugarcane Juice

Sugarcane juice is extracted from fresh cane and served chilled, sometimes with lemon or ginger.

Vegan: Yes, generally. Precaution: Hygiene matters more than ingredients, so I choose busy, clean vendors and freshly pressed juice. It is excellent during hot afternoons.

Arabic Coffee

Arabic coffee is traditionally a lightly roasted coffee flavoured with cardamom and sometimes other spices. It is deeply associated with Jordanian hospitality and social customs.

Vegan: Yes when served black. Precaution: Ask whether milk, cream or sweetened dairy has been added. I enjoy it after meals or during social visits.

Mint Tea

Mint tea is black or green tea infused with fresh mint, although herbal mint-only versions also exist. Tea is deeply embedded in Jordanian hospitality.

Vegan: Usually yes. Precaution: Ask whether milk or honey has been added. I find hot mint tea particularly enjoyable after dinner or during an evening conversation.

Quick Checklist of vegan and vegetarian dishes of Jordan

Here is a quick list of all the vegan and vegetariandishes of Jordan

• Mezze Platter
• Hummus
• Falafel
• Jordanian Breads
• Tabbouleh
• Labneh
• Baba Ganoush
• Muhammara
• Menemen Without Eggs
• Fattoush Salad
• Jordanian Desserts
• Tofu or Paneer Shawarma
• Vegan Kebabs
• Batata Harra
• Kubbeh or Kibbeh
• Eggplant Moussaka
• Hummus msabbaha
• Hummus ful
• Jordanian pickles
• Galayat Bandura – Pan cooked tomatoes
• stuffed pastries (fatayer)
• lentil soup called Shourbat Adas, , made using split pink lentils, You need to ask the restaurant if they have used chicken stock for the soup, because that is the usual recipe.
• local bread – the khobz.
• Honeycomb, local white cheese,
• vegetarian breakfast option called the Ful Medames. Some khobz or shrak to dig into this hot bowl of beans, will keep you filled well until lunchtime.
• Falafel sandwiches
• Dolma
• Mujaddara
• Mfarakeh
• Maqluba
• Manakish or Arabic Pizza
• Shanklish – salad

• Fatteh
• Fatteh Hummus
• Fatteh Batata
• Fatteh Aubergine
• Fatteh with Chickpeas
• Warak Enab
• Sheikh al-Mahshi
• Mahshi Kousa
• Mahshi Batata
• Mahshi Felfel
• Mahshi Malfouf
• Mahshi Batinjan
• Fasolia Khadra
• Fasolia Bayda
• Bamya
• Lubieh bil Zeit
• Lubieh bi Zeit
• Hindbeh
• Hindbeh bil Zeit
• Molokhia
• Freekeh with vegetables
• Freekeh Soup
• Adas bi Hamod
• Lentil Mujaddara Soup
• Rice with Peas and Carrots
• Vermicelli Rice
• Sayadieh-style vegetable rice
• Ruz wa Bazella
• Ruz wa Khodra
• Hashweh
• Burghul bi Banadoora
• Burghul bi Zeit
• Burghul with vegetables
• Potato Harra
• Spiced roasted potatoes
• Fried cauliflower
• Cauliflower with tahini
• Fried eggplant
• Grilled eggplant
• Grilled vegetables
• Roasted cauliflower
• Stuffed onions
• Stuffed tomatoes
• Stuffed peppers
• Stuffed zucchini
• Stuffed grape leaves with vegetables
• Pickled turnips
• Olives
• Tahini sauce
• Tahini with lemon
• Tarator
• Toum (garlic sauce)
• Shatta (chilli sauce)
• Zaalouk
• Carrot salad
• Arabic cucumber salad
• Jordanian green salad
• Arabic salad
• Radish salad
• Cabbage salad
• Beetroot salad
• Roasted pepper salad
• Chickpea salad
• Lentil salad
• Potato salad
• Eggplant salad
• Purslane salad
• Green bean salad
• Freekeh salad
• Spinach fatayer
• Cheese fatayer
• Za’atar fatayer
• Vegetable fatayer
• Sambousek with vegetables
• Sambousek with cheese
• Spinach sambousek
• Cheese sambousek
• Vegetable spring rolls
• Vegetarian stuffed vine leaves
• Chickpea stew
• Lentil stew
• Pea and carrot stew
• Potato and tomato stew
• Vegetable okra stew
• Vegetable tagine
• Tomato and aubergine stew
• Rice-stuffed aubergine
• Rice-stuffed zucchini
• Pumpkin stew
• Pumpkin with tahini
• Roasted pumpkin
• Grilled halloumi
• Halloumi with vegetables
• Jameed-free vegetarian mansaf
• Vegetarian mansaf
• Cheese manakish
• Vegetable manakish
• Spinach manakish
• Tomato manakish
• Olive manakish
• Za’atar manakish
• Arayes with vegetables
• Vegetarian arayes
• Vegetable sambousek
• Cheese rolls
• Cheese borek
• Spinach borek
• Vegetarian fatteh
• Chickpea fatteh
• Vegetable soup
• Mushroom soup
• Tomato soup
• Pumpkin soup
• Barley soup
• Vegetable freekeh
• Rice pudding
• Mahalabia
• Warbat
• Qatayef
• Atayef Asafiri
• Ma’amoul
• Date ma’amoul
• Pistachio ma’amoul
• Barazek
• Ghuraiba
• Basma
• Awameh
• Zalabia
• Halawa
• Tahini halwa
• Dates with nuts
• Stuffed dates
• Baklava with pistachios
• Pistachio rolls
• Semolina cake
• Basbousa
• Hareesa dessert
• Knafeh bil jibn
• Knafeh with cream
• Knafeh with nuts
• Arabic rice pudding
• Tamarind juice
• Jallab
• Qamar al-Din
• Mint lemonade
• Fresh sugarcane juice
• Arabic coffee
• Mint tea

A useful rule I follow in Jordan while dining

Vegan: I never rely solely on the word vegetarian. I specifically ask about meat/chicken stock, yoghurt, labneh, cheese, butter, ghee, cream, mayonnaise, egg and honey. This is especially important with soups, rice dishes, stuffed vegetables and pastries. Jordan has a large naturally plant-based repertoire, but recipes can change from one restaurant to another.

Indian Food– My Reliable Backup

Even though I love experimenting with local cuisine, Indian food remains my dependable safety net. Jordan receives visitors from India and has an international tourism industry, so vegetarian options can be found easily, particularly in Amman and tourist centres. I can look for familiar favourites such as dal (lentil), vegetable curries, paneer (cottage cheese) dishes, rice, roti, paratha, samosas and South Indian dishes. It is indeed a delight to find an Indian restaurant in a different country like how I did in Australia.

The best of Indian restaurants can be more expensive than a simple local falafel shop, but they are useful when I crave familiar flavours. For vegans, I make my requirements very clear because clarified butter aka desi ghee, salted butter, cream, yoghurt and paneer are common in Indian cuisine. I ask for dishes prepared with vegetable oil and without dairy.

North Indian: Daal, vegetable curries, poori-bhaji and stuffed parathas.

South Indian: Masala dosa, idli, vada and uttapam.

West Indian: Dhokla, vada pav, missal pav, dabeli and various Goan, Gujarati and Maharashtrian preparations.

East Indian: Vegetable momos, rice dishes and noodles.

International Food

Jordan’s growing tourism industry means I can also find international cuisine, particularly in Amman and larger tourist destinations. Vegetarian and vegan versions of pizza, pasta, burgers, sandwiches, salads, noodles and stir-fries are increasingly available. I personally find that eating pizza, noodles, stir-fries, sandwiches, French fries, pasta, lasagne or even a simple burger can be much safer as a vegetarian traveller than ordering a salad in countries like Thailand.

In Uganda, I was able to find great vegan Indian food at many places due to the sizeable Gujarati population in that part of Africa. Countries like nearby Kenya has many vegetarian options too. Ditto for United Arab Emirates. Even traveling in Pakistan gave me more challenges food wise than Bhutan everdid. Tibet was the most difficult place to travel to as a vegetarian. But since I was doing the sacred Kailash Parikrama, my package included great sattvic food.

But countries like Malaysia and other South East Nations were tricky for me as a vegetarian traveller. The reason is that sauces can be tricky. Oyster sauce and fish sauce are commonly used in Thai cooking, and you may not realise that a seemingly innocent vegetarian dish contains them until you have already taken a bite or two. By then, the damage is done! 

So, when I am travelling, I would often rather stick to pizza, pasta or a burger, especially when I can clearly confirm that the ingredients are vegetarian or vegan. These dishes can sometimes be easier to customise and verify than local dishes where sauces and seasonings are less obvious.  Even something as seemingly harmless as French fries needs checking. In some places, fries may be cooked in animal fat such as lard or beef tallow rather than vegetable oil. So vegetarian travel requires a little detective work. I always ask questions, double-check ingredients and never assume that something is vegetarian simply because it looks vegetarian.

However, I always ask about cheese, butter, mayonnaise, cream and egg before ordering. A dish labelled vegetarian is not necessarily vegan. When I am travelling on a tight budget, I sometimes prefer supermarkets and local grocery shops such as I did in Harris Park in Sydnye in Australia. Fresh tomatoes, cucumbers, lettuce, fruit, bread, olives, nuts and other ingredients can easily become a DIY picnic. It is simple, inexpensive and surprisingly satisfying. There have been many occasions where I have made my own sandwich sitting in a park in a country like Thailand

My Final Verdict

You need to pack in 30 kilograms of vegan food when you are traveling to Jordan in Middle East, says who? My experience has taught me that vegetarian and vegan travellers do not need to fear Jordan. In fact, I found the beautiful country particularly welcoming to plant-based eating because so many traditional dishes are already built around vegetables, legumes, grains, herbs, tahini and olive oil. I certainly do not recommend carrying a suitcase full of emergency vegan food to Jordan.

Instead, I suggest arriving hungry and curious. Start with hummus and falafel, explore the mezze, try local salads and breads, sample Jordanian sweets and ask questions when you are unsure about ingredients. There are many more vegetarian-friendly dishes worth discovering, including mujaddara, fatteh, stuffed vine leaves, lentil soups, ful medames and vegetable stews.

And if I ever find myself genuinely struggling to locate a plant-based meal, I know there is one foolproof strategy: head to a fruit market, buy some fresh fruit, nuts and bread and create my own feast. In Jordan, going hungry as a vegetarian is considerably harder than I initially imagined.

As you can see from my experiences above, Jordan can be a wonderful destination for vegans and vegetarians, especially if you are willing to step outside your comfort zone and explore the local cuisine. The region offers far more plant-based variety than many travellers might expect. Dishes such as Koshari, Maghmour, Maqluba, Fatteh, Dolmas and Mujaddara are just a few examples of the many delicious options you can discover across the region. 

And if you ever find yourself in a place where finding a suitable cooked meal becomes difficult, simply head to a local fruit market. Fresh seasonal fruits, dates, dried fruits, almonds, pistachios, walnuts and other nuts can easily keep you nourished while travelling.  In my experience, going hungry as a vegetarian or vegan in the Middle East is remarkably difficult. All you need is a little curiosity, some willingness to experiment and an appetite for discovering local food. The reward is not merely finding something you can eat, but discovering an entirely different side of Middle Eastern culture through its wonderfully diverse plant-based cuisine.