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Jordanian desserts are not only delicious but also share the story of the country and its place in the Middle East.
Now I don’t leave room for dessert after dinner, but dessert can happen at any time of the day in Jordan.
I have fond memories of afternoon mint tea Arabic coffee with Jordanian sweets.
Many desserts in Jordan are similar if not identical to desserts in other Middle Eastern countries!
And so no visit to Jordan is complete without tasting the country’s desserts, which are as beautiful as the people I met.
Baklava is one of Jordan’s most popular sweets. It is a delicious and rich dish.
Baklava is commonly prepared not only in Jordan, but also in Lebanon, Turkey, Greece, Bulgaria, Macedonia, the Balkans, and the United States.
It originated from the Ottoman Empire, which dominated North Africa, Southeast Europe, and Western Asia from the 14th century to the 19th century.
In Jordan, baklava is found in bakeries, street and pastry shops in the capital city of Amman and the rest of the kingdom.
It is usually made with a layer of flour and brushed with honey syrup, powdered sugar, or homemade syrup, which includes lemon juice, orange blossom water, or rose water.
Thin filo sheets made from a mixture of basic flour and water are filled with finely chopped or filled pistachios, nuts, hazelnuts, walnuts or almonds.
Like the first domesticated olives, the warbat is a national treasure.
It is originally from the Kingdom of Jordan. Like the olive harvest and olive oil, the warbat plays an important part in the state’s culture.
Originally from Jordan, warbat is also a common staple in Middle Eastern countries. This Jordanian pastry is often filled with custard or cream.
Warbat is similar to baklava, made from thin filo dough soaked in sugar syrup, filled and folded.
Other versions are filled with crushed cashews, pistachio nuts, almonds, walnuts, or sweet cheese.
Warbat is also popular in Lebanon and is called Shabiat. Warbat served with cream is called Warbat Bi Gisht.
This Jordanian recipe is best enjoyed with strong Arabic coffee to balance the sweetness.
Desserts or sweet Jordanian foods in Jordan are usually made from cashews and flour/wheat and tahini, similar to halwa.
Like other ancient oriental food recipes, halwa is prepared with simple ingredients using simple cooking methods.
This Jordanian recipe is a mixture of tahini, sugar and saponoria, or soap, to give the base a crunchy texture.
Pistachio nuts, pine nuts, almonds, sesame seeds, vanilla or chocolate are also added to add flavor.
After a few hours in the fridge when sufficiently firm, the halwa is served and topped with cashew nuts.
Halwa comes in different varieties and flavors depending on the region. Plain halwa is a sweet halwa with a crunchy texture.
Because of its popularity, move A popular street food in Jordan is dessert.
If you love Jordanian desserts, Harish will never disappoint.
Harish is made from semolina, a flour made from durum wheat, a type of wheat from the Middle East.
It also includes baking ingredients such as baking soda, baking powder, heavy cream, melted butter, and Greek yogurt.
Harish is an easy to prepare Middle Eastern food. It has a unique rich texture, is incredibly delicious and tastes better than your usual cake.
Harish is called Namoura in Lebanese, Basboosa in Egypt, Revani in Turkey and Harisa in Palestine.
Each region has different names and takes on these traditional Jordanian foods. However, all variations in size and texture are soaked in sweet syrup with almonds.
Food recipes in Jordan are heavily influenced by its geographical location.
No wonder Jordanian dishes are often served at Hashem restaurants, bordering Syria, Iraq, Saudi Arabia, Israel and Palestine.
Similar to Kanafeh or Nafeh, another classic Middle Eastern dessert that comes in all kinds and varieties.
Jordanian kunafe or kanafeh is a sweet pastry made with thin filo strands and a cheese filling.
Very thin strips of filo dough are soaked in sugar syrup made with cardamom, cinnamon stick, lemon and rose water.
Goat cheese, ricotta, or mozzarella, or any combination of the three, will be used as the filling.
Other types of kanafeh pastry are made from semolina flour, kadayif noodles, and myahara (a mixture of semolina and kadayif).
Kanafeh is usually soaked in syrup and sprinkled with sliced almonds, chopped walnuts or raisins.
It is the perfect dessert for celebrations and celebrations. Muhallabia or Mahalabia is one of the creamy, rich in flavor and delicately flavored desserts in Jordan.
Muhallabia is simple, delicious and hearty.
The Jordanian version of Muhallabia is made of blended rice, cornflour, milk, sugar, rose water, chopped almonds or pistachios.
Treat yourself to sweet treats but don’t forget to share the calories with family or friends.
It is one of the Jordanian desserts that is often found in family meals.
It is a dish similar to bread and butter pudding.
However, instead of bread, Jordanians use pastry as the bread component of the dish.
It is combined with pistachios, raisins and coconut flakes before receiving a generous measure of sugar.
Ummali is then baked until the dish gets a golden crust. Finally it is sprinkled with cinnamon to serve.
Jordan is not only famous for its aromatic and tasty dishes such as: traditional pita bread, Jordanian bread kak, hummus, Jordanian style rice dishes. But also for delicious sweets like awwameh.
Awwameh, traditionally made during Ramadan, is Arabic for floater.
It is not only one of the most popular Jordanian sweets served during the fasting months.
It is also loved by millions of people around the world because it is delicious, affordable and easy to prepare.
The original recipe is made with only all-purpose flour, cornstarch, oil, cardamom powder, dry yeast, cooking oil and honey for garnish.
However, over time various flavors and ingredients have been added to this recipe for a modern twist.
Mix all the ingredients, scoop a portion and make a ball, then fry. But you can also add fillings like cheese.
Drizzle with honey before serving.
Awwameh is known as loukoumádes in Greece, lokma in Turkey, luqma al kadi in Arab countries. It is usually paired with Arabic coffee.
It is also served with other Jordanian desserts on special occasions.
Zalabya / Zalabia / Zalabiyeh
It is similar to the Jordanian dessert awwameh, a donut or fritter made on Epiphany.
It is considered tastier than Awwameh. It is a semolina flour base with fried black sesame seeds.
Jalbya is an ancient dessert and has evolved in other countries, for example Jalebi in Pakistan and India where it is a common Diwali festival food. You can also find a variety of it in West Asia and Africa.
Whether you’re on a business or leisure trip to Jordan, no trip is complete without trying this famous Arab dessert.
Katayef is a yeasted pancake mix filled with crushed cashews, fried golden and drizzled with sugar syrup.
Katayef is the star of the Ramadan season. It is packed with flavor, sweetness and crunch in an iconic crescent shape.
Other types of katayef by region. It can be savory to sweet, crispy to soft, baked or fried. It can also include nuts, cream, cheese or chocolate for that modern twist.
The Jordanian version is nutty, syrupy in every bite and crunchy on the outside.
Barbarah / Burbara
This Jordanian dessert is eaten on December 4, the Christian holiday of St. Barbara.
It is almost like a porridge made from wheat berries cooked in spices like fennel, cinnamon, anise and then added with sugar and various options including coconut, dried fruit, pomegranate seeds or candy coated fennel.