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What are some popular condiments or sauces used in Jordanian street food?

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Introduction: Jordanian Street Food

Jordanian street food is a popular and vibrant part of the country’s food culture. It is made up of a wide variety of dishes that are typically consumed on the go, such as shawarma, falafel, and manakish. These dishes are often served with a range of condiments and sauces that add a burst of flavor and texture to the meal.

Popular Condiments and Sauces

One of the most iconic condiments in Jordanian street food is za’atar. This spice blend is made from a mixture of thyme, sesame seeds, sumac, and salt. It is often sprinkled over flatbreads and used as a dip for vegetables, adding a tangy, herbaceous flavor to the dish.

Another popular sauce in Jordanian street food is tahini, a paste made from ground sesame seeds. It is commonly used as a dressing for salads and a dip for grilled meats, adding a nutty, creamy flavor to the dish.

Harissa is a fiery red sauce made from chili peppers, garlic, and spices. It is often used in Jordanian street food to add heat and depth of flavor to dishes such as shawarma and falafel. It is also commonly used as a marinade for meats.

Recipes and Uses for Jordanian Sauces

To make a simple za’atar dip, mix together 1/4 cup of za’atar spice blend with 1/2 cup of olive oil and 2 tablespoons of lemon juice. Serve with flatbreads or vegetables for a delicious and flavorful dip.

For a classic tahini dressing, whisk together 1/2 cup of tahini paste with 1/4 cup of water, 2 tablespoons of lemon juice, 1 clove of garlic (minced), and a pinch of salt. Drizzle over salads or use as a dip for grilled meats.

To make a spicy harissa marinade for meats, combine 1/4 cup of harissa paste with 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 clove of garlic (minced), and a pinch of salt. Rub the marinade over your choice of meat and let it sit for at least 30 minutes before grilling or roasting.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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