Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most often lamb, beef and chicken but also goat and camel meat. Rice is frequently served as a side dish but there are also one-pot rice dishes such as maqloubah.
As one of the largest producers of olives in the world, olive oil is the main cooking oil by Jordanians and Jordan as a whole. Herbs, garlic, onion, tomato sauce, and lemon are typical flavors found in Jordan.
