In Jordan, much like in many Middle Eastern countries, meat has long been a central part of the culinary culture. Veganism, however, is a relatively recent introduction to the dietary landscape of the nation. Over the past few years, there has been a gradual shift towards accepting and embracing veganism. It's no longer viewed as a taboo concept, as more individuals are making the transition to a plant-based diet for health, environmental, and ethical reasons. What makes this transition smoother is that going vegan in Jordan is quite feasible, given the abundance of inherently vegan dishes or those that can be effortlessly veganized. The nation's cuisine offers a wide array of plant-based options, making the shift towards veganism more accessible and appealing to the Jordanian populace.
Jordanian cuisine offers a rich array of vegan dishes that delight the palate. Among the popular options are Hummus, Musabbaha, and Mutabbal, typically vegan at most restaurants, though a few may include yogurt. Falafel, Foul Mudammas, Mujaddara, Qalayet Bandora Musaqqa'a, Muhammara, Baqleh, Khubaizeh, Yalanji (grape leaves stuffed with rice and vegetables), Maqdous, Baba Ghanoush, and Bulgur with vegetables are all delicious vegan choices. Additionally, an assortment of salads like Fattoush and Tabbouleh add refreshing flavors to the mix.
Moreover, the adaptability of Jordanian cuisine makes it easy to veganize various traditional dishes. Local favorites such as Mahshi, Malfoof, Maqloubeh, and more can be effortlessly transformed into vegan versions by using vegetable broth and omitting meat or chicken. For instance, dishes like Mahshi and Malfouf can be made vegan by substituting meat with vegan mince or lentils. Interestingly, even the iconic Jordanian dish Mansaf has been successfully veganized using seitan instead of meat and vegan Jameed from a local brand called Atrameez. This culinary versatility showcases the inclusive and delicious nature of veganism within Jordanian gastronomy.
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