Petra

Slow-braised lamb shank, falling off the bone, served over a bed of fragrant rice and topped with a rich, tangy jameed yogurt sauce and toasted nuts. A true taste of Jordanian hospitality.

A dramatic 'upside-down' dish of layered rice, tender chicken, and fried vegetables, seasoned with aromatic spices. Flipped tableside for a theatrical presentation.

Spiced ground lamb and beef meatballs baked in a creamy tahini sauce with sliced potatoes and onions, served with warm Arabic bread for dipping.

A refreshing salad of mixed greens, tomatoes, cucumbers, radishes, and toasted pita bread, dressed with a zesty sumac and olive oil vinaigrette.

A warm, sweet cheese pastry made with shredded phyllo dough, soaked in rosewater syrup, and garnished with pistachios. A delightful end to any meal.