With all the varieties of Jordanian olive oil, it can be hard to know the best ways to use it. Here’s how chefs prefer to cook using Jordan’s liquid gold.
An Italian country-side popular pasta dish that resembles straw and hay, enriched with Tuna belly confit in Jordanian Extra Virgin Olive Oil with potatoes and olives
Green labaneh is is made with an indigenous herb Hweirneh (حويرنة) that is foraged in the wild. It can be used in countless ways, from simply serving with bread, slathered on toast with eggs, as a base to a salad or dressing, a dip with fried or roasted vegetables and even instead of plain yoghurt in fetteh.