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Jordanian cuisine has something in common to Syria. Lebanon and Turkey but the inclusion of freshly made local yogurt and cheese adds a different kind of twist to the menu.
Typical dishes are musakhan, chicken roasted in olive oil and onions with Arab bread on the side and the mouth-watering waraq-inab stuffed with minced meat, rice and spices. Starters can range from humus, falafel while the main course specialty is the stewed lamb with yoghurt sauce, locally known as mensaf.
Beer and wine are widely available.