Greetings from Petra Kitchen

Greetings from Petra Kitchen

Welcome to Jordan and greetings from Petra Kitchen.

After spending a hot day looking at the most beautiful rocks in the world, I was eagerly waiting for the night to fall and for the moment when the Jordanian cuisine was to reveal some of its secrets. It was already the fourth day for me in Jordan, yet the first one in Wadi Musa.

The day was almost over. The sun already vanished and the Siq and the Treasury received their last visitors. Slowly, leaving the souvenir shops and restaurants behind, we walked on the street which slightly climbed from Petra entry to the bright sign announcing that you arrived at Petra Kitchen.

On that April evening, families from almost all over the world (Australia, Switzerland, Italy, France, America and Romania), sat around the massive wooden tables to learn how to cook some of the most popular Jordanian dishes.

Let’s have a look at the evening menu:

Soup:

  • Shourbat Adas
Lentil_Soup_Petra Kitchen
Shourbat Adas

Mezza  (cold):

  • Baba Ghanouj (ghanoush) / Eggplant salad
  • Tabbouleh / Parsley salad
  • Khodra bil Tahina / Tahina Salad
  • Fattoush / Levantin cucumber and tomato salad
  • Khyar salad / Cucumber and yogurt salad
Baba_Ganuj_Petra Kitchen
Baba Ganuj
Fatoosh_Tabbouleh_Khyar_Petra Kitchen
Tabbouleh / Fatoosh / Kyar salad

Hot Mezza:

  • Galaya Bandura / Traditional bedouin salad
  • Sambousek b’jibn / Goat cheese filled pastry
  • Sambousek b’zatar / Z’aatar pastry
Galaya Bandura_Petra Kitchen
Galaya Bandura
Sambousek_Petra Kitchen5
Sambousek b’jibn

Main course:

  • Magloubah (Magluba) / Upside down
Magluba_Petra Kitchen
Magloubah

Under the direct and strict guidance of Chef Tariq Nawafleh, we took the role of chefs seriously for one evening. Blades began to chop, some more vividly, some … not. Flavors began to spread throughout the room and mix in a very pleasant and appetizing way. The participants at our table had to cook three dishes (Shourbat Adas, Baba Ghanouj, Galaya Bandura), but I walked around the other tables to have a more complete picture of the dishes that were prepared. LumeaMică fought with the dough, as she and other young participants were responsible for preparing Sambousek b’jibn and Sambousek  b’zatar. The cooking stages for each dish were subject to discussions for all participants. Spice jars were opened and passed from one nose to another in a sort of ad-hoc quiz to identify them.

Slowly or fastly, all the dishes were finally cooked. We all sat down around the tables in a relaxing and cheerful atmosphere and, enjoying a dry red Jordanian wine, we tasted each dish. And what can be better than a meal with friends on whose faces you can read satisfaction and pleasure for every bite.

I now let you have a look at the photo gallery, but not before asking you: what recipe would you like to try together?

De profesie farmacist, Alexandru este pasionat de fotografie și gastronomie. Sunt două hobby-uri care de multe ori se împletesc foarte bine. Îi place să călătorească, să surprindă prin lentila aparatului natura, oamenii şi locurile pe care le descoperă.