FOOD 

The main highlights of the Jordanian cuisine are:
1. Meats of lamb and chicken are the most used
2. Dairy products like yogurt and white cheese are widely used
3. Herbs and spices like mint and thyme are widely used
4. Hot beverages are used more than cold ones with coffee being on the top of the list followed by tea
5. Rice is the staple and is used for most dishes with wheat as the main source for bread
6. Lentils are widely used as well as fava beans and chick peas
7. Vegetables such as cucumbers, aubergine (eggplant), zucchini, okra and onions are extensively used
8. Fruits (primarily citrus) are often used as seasonings for entrees. Olives are a large part of the cuisine as well in addition to dates, figs and pomegranate.
9. Pine nuts, almonds and pistachios are often included.
10. Parsley and mint are popular as seasonings in many dishes, while spinach and Corchorus are used in cooked dishes
11. The most popular dressings include various combinations of olive oil, lemon juice, parsley, and/or garlic, and tahini (sesame paste). Labaneh, thinned yogurt, is often seasoned with mint and onion or garlic, and served as a sauce with various dishes.

Mansaf is a Jordanian cuisine originating in Arabia. Today it has been adopted as the national dish of Jordan, made of lamb cooked in a sauce of fermented dried yogurt and served with rice.

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