Jordan Hotels

Five Stars Hotels

Hotel Name ....... Telephone ...... Location

Amman Marriott 5607607 Amman
Grand Hyatt Amman 4651234 Amman
Jordan Intercontinental 4616253 Amman
Le Meridien 5696511 Amman
MovenPick Resort Petra 03/2157105 ~ 111 Petra
Radisson SAS 5607200 Amman
Taybet Zaman Resort 03/21566922 Petra
The Regency Palace 5607000 Amman

Four Stars Hotels

Alia Gateway-Airport 08/51000 Amman
Amman International 5341712 Amman
Amra Forum 5510001 Amman
Ashtar Ma'in 08/545500 Ma'in
Aqaba Gulf 03/313521 Aqaba
Coral Beach 03/313521 Aqaba
Dead Sea SPA 08/546101 Swimeh
Jerusalem International 5151121 Amman
King's way Inn 03/21566796 Petra
Petra Forum 03/336967 Petra

Three Stars Hotels

Al Qasr 5689671 Amman
Al-razi 02/275515 Irbid
Ambassador Hotel 5605161 Amman
Amman Crown 758180 Amman
Aquamarina1 03/316250 Aqaba
Aquamarina 2 03/315165 Aqaba
Aquamarina 3 03/319425 Aqaba
Commodore 5607185 Amman
Crystal Suites 5692672 Amman
Darotel 5607193 Amman
Dove 5697602 Amman
Grand Palace Hotel 5691131 Amman

Holiday Intl 03/316631 Aqaba
Hillside 5359481 Amman
Hisham 4642720 Amman
Hijazi 02/279500 Irbid
Kaser Jeddah 5605809 Amman
Marmara Hotel 5530480 Amman
Middle East Hotel 5517423 Amman
Petra Intl Hotel 03/336266 Aqaba
Ramada 5816722 Amman
San Rock 5513800 Amman
Shepard 4639197 Amman
The Carlton 4654200 Amman
Turino 5863944 Amman

Tyche 5607114 Amman

Two Stars Hotels

Ajloun 04/462524 Ajloun
Al Rabadh Castle 04/462202 Ajloun
Al-Manar 5662186 Amman
Al-Arz 5676091/2 Amman
Ammoun 5671133 Amman
Babelon Tower Hote 700489 Amman
Blue Marine 5667165/6 Amman
Cameo 4644515 Amman
Canary 4638353 Amman
Caravan 5661196/7 Amman
Dove 5697601/2 Amman
El-Sabeel 4630571 Amman
Firas Wing 4622103/4 Amman
Granada 4622617 Amman
Hala Inn 4644642 Amman
Hemmeh 02/242606 Irbid
Holy Land 5341309 Amman
Madaba hotel 540643 Madaba
Mamoura 778174 Amman
Merryland 4654052 Amman
Miramar 03/314340 Aqaba
Nairoukh 2 4637580 Amman
New Park 4648144/5 Amman
Olive Branch 079/23546 Jerash
Qasr Al-Balka 5343459 Swieleh
Ramallah 4636122 Amman
Region 5689071/81 Amman
Royal 5343345/6 Amman
Rum Continental 4623162/3 Amman
Saladin 4623518 Amman
Saveen 5603578 Amman
Select 4637101/2 Amman
Sultan 4639710 Amman

One Star Hotels

Abu-Nawas 754547 Amman
Al Abasi 03/313403 Aqaba
Al Ameira 03/312559 Aqaba
Al-Concored 4613144/33 Amman
Al Jameel 03/314118 Aqaba
Al Khouli 03/312207 Aqaba
Al Manara 03/313711 Aqaba
Al-Munzer 4639469 Amman
Al Nahr Khaled 03/312456 Aqaba
Al Nouman 03/315142 Aqaba
Al Nasim 02/274310 Irbid
Al tirawi 05/982947 Zerqa
Al-Remal 4630670 Amman
Al-Qasr Alabasi 4638505 Amman
Al Yamameh 03/314621 Aqaba
Amman Al-Jadid 778674/3 Amman
Ameer Al-shark 4656590 Amman
Asia 4648851/2 Amman
Assnan 753707 Amman
Bader 4637602 Amman
Bethlehem 4611305 Amman
Cleopatra 4636959 Amman
City 4642251 Amman
Diamond Star 755129/34 Amman
El-Anwar 4647166/7 Amman
Eslami 775301 Amman
Gulf 711016 Amman
Green Paradise 5334955 Amman
Halton 4622381 Amman
Hammoudeh 4630568 Amman
Happy Land 4628550 Amman
Jawhert Al-Quds 4649482 Amman
Karnak 4638125 Amman
Lipton 4637580 Amman
Lords 4622167 Amman
Lu'lu't Hala 778554 Amman
Manzel El-zhra 5335230 Amman
Nehal 4654130/1 Amman
Nefertiti 5603865 Amman
Nobel 4638703 Amman
Ngmet alaqaba 03/316480 Aqaba
Nairoukh 03/312984 Aqaba
Nairoukh 1 03/312984 Aqaba
Omayya 02245955 Irbid
Palaca 4624327 Amman
Palm Beach 03/313551 Aqaba
Qser Al Petra 03/336723 Petra
Rose City 03/336440 Petra
Red Sea 03/312156 Aqaba
Sah al Noum 02/217203 Irbid
Sun Rise 4621841 Amman
Wadi Al Neel 4636973 Amman
Zahrat Al- Urdon 03/314377 Aqaba

Tow Stars Resthouses in Jordan

Azraq Resthouse 4647611/6 Azraq
Dibbeen Resthouse 04/452413 Dibbeen
Kerak Resthouse 03/351148 Kerak
Petra Resthouse 03336014 Petra

Pension & Serviced Apartment hotel in Jordan

Al-Maqsoura 5538222 Amman
Bonita Inn 4615060 Amman
Comfort Suites 5856184 Amman
El-Yassamin Suites 4643216 Amman
Gondola 5815556 Amman
Haya Amman Suites 837891 Amman
Jaddah Palace 5605804/9 Amman
Olympia 5810150 Amman
YWCA 4621488 Amman

Turkish Coffee

As with other ways of preparing coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. A dark roast is preferable but even a medium roast coffee will yield a strong aroma and flavour. The grinding is done either by pounding in a mortar (the original method) or using a mill (the more usual method today), and the end result is a fine coffee powder. Beans for Turkish coffee are ground even finer than the grind used in pump-driven espresso makers; therefore, Turkish coffee should be powdery. It is the finest grind of coffee used in any style of coffee making.

For best results, the water must be cold. The amount of water necessary can be measured using the cups. The coffee and the sugar are usually added to water, rather than being put into the pot first. For each cup, between one and two heaped teaspoons of coffee are used. In Turkey, four degrees of sweetness are used.

Ingredients

• 1 cup water
• 1 tablespoon of extra finely ground coffee (powder consistency)
• 1/8 teaspoon ground cardamom, or 1 cardamom pod
• sugar (optional)

Preparation

• Bring water and sugar to a boil in ibrik. If you do not have an ibrik, a small saucepan will work.
• Remove from heat and add coffee and cardamom.
• Return saucepan to heat and allow to come to a boil. Remove from heat when coffee foams.
• Again, return to heat, allowing to foam and remove from heat.
• Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup. Cardamom pod may be served in cup for added flavor.

Turkish Coffee Tips

• Turkish coffee must always be served with foam on top.
• If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
• Do not stir after pouring into cups; the foam will collapse.
• Always use cold water.

Watch this video on how to make Turkish coffee

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Best Falafel Burgers Recipe

Falafel are small deep fried balls of a paste made with chick peas, onions, parsley and spices; it is usually served wrapped in pita bread with tahina and salad.

Ingredients

• 400g can chickpeas , rinsed and drained
• garlic clove , chopped
• handful of flat-leaf parsley or curly parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1⁄2 tsp harissa paste or chilli powder
• 2 tbsp plain flour
• 2 tbsp sunflower oil
• toasted pitta bread
• 200g tub tomato salsa , to serve
• green salad , to serve
• 1 small red onion , roughly chopped

Preparation

• Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
• Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

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Sahlab Recipe

Sahlab is a popular winter drink in Jordan in cafes, as well as in homes specially in cold winter days, and to warm one's self, one of the most popular hot drinks is Sahlab. Sahlab is made from the starch found in the ground bulb of the orchid, Orchis mascula . The starch, which can be purchased in Jordan as a powdered mix, thickens the milk while giving it a unique flavor. However, it is more difficult to find Sahlab mix outside of the area. Here is a recipe to mimic Sahlab, using cornstarch as a thickener.

Ingredients:

• 1 1/2 tablespoons Sahlab powder or 2 tablespoons cornstarch
• 4 cups milk
• 3 tablespoons sugar, or to taste
• 2 teaspoons rose or orange-blossom water (optional)
• 2 tablespoons finely chopped pistachios
• Ground cinnamon
  

Preparation:

• Mix the Sahlab powder or cornstarch with a few tablespoons of milk.
• Bring the remaining milk to a boil. Pour in the starch mixture, stirring vigorously, so that lumps do not form.
• Cook over very low heat, stirring continuously, until the milk thickens (about 10 minutes). Then stir in the sugar and the rose water or orange blossom water, if you so desire.
• Serve in cups with the chopped pistachios and cinnamon as garnish. You may also sprinkle grated coconut on top.

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Mahalabiya Milk Pudding Recipe

Easy Mahalabiya (Milk pudding) recipe. Mahalabiya, mahalabia, muhalabia or mahallabiyya is a favorite Jordanian desserts dish both in summer and winter, especially liked by children. In the Middle East the rice may be purchased already pulverized. It could also be pulverized at home with a mortar and pestle or in an electric blender.

Ingredients:

• 1 qt. milk
• 1/4 cup pounded rice
• 3/4 cup water
• 3/4 cup sugar
• 1 teaspoon ma'ez zahr (orange blossom essence)
• 1/4 cup chopped blanched almonds and skinned pistachio nuts
  

Preparation:

• Mix rice with water and add to milk which has been brought to a boil.
• Stir and cook until thickened and then add sugar.
• Continue cooking and stirring until mixture coats the spoon.
• Add flavorings and boil a few minutes longer.
• Pour into individual serving dishes and decorate with chopped nuts.

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Maamoul

Maamoul or Mamool is a traditional and common sweet in Jordan. This maamoul recipe is easy and delicious Jordanian dessert that is widely available in Jordan restaurants.

Maamoul means filled in Arabic. These are very popular in Jordan but can be found throughout the Middle East and North Africa. They are traditionally shaped as crescents or as pressed cookies and have several variations for the fillings. This one has a walnut filling, but you can use almonds or pistachios too.

How to make maamoul recipe?

Ingredients:
2 cups semolina flour
1 1/2 cups shortening
1 cup boiling water
3/4 cup white sugar
2 cups ground walnuts
1 teaspoon rose water
1/4 cup confectioners' sugar for dusting (optional)

Preparation:

• Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
• In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Tips:

• Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.
• There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.

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Katayef Recipe

Katayef is a traditional Middle-Eastern dessert, in the same family as baklava. Katayef is usually prepared during the holly month of Ramadan. I am sure, You'll Love This Middle Eastern Desserts Recipe.

Ingredients

• Katayef. Buy as many as you will need and no more, estimating a minimum of 2 per person.

Filling (option one)

• White sweetened cheese (can be found in all supermarkets)
• pinch of cinnamon
• sugar to taste
• ground teaspoon of Arabic gum.

Filling (option two)

• Ground pieces of walnuts
• pinch of cinnamon
• sugar to taste.

Qatter (Sugar Water) Syrup

• 1 glass of water
• 1 glasses of sugar
• few drops of lemon juice
• few drops of rose water.

For filling option one

• cut the white cheese into very small pieces and shred them by hand.
• Add the cinnamon; ground Arabic gum and sugar and mix.

For filling option two

• Smash the walnuts and mix them with the cinnamon and sugar together.

Preparation

• Place a small amount of either fillings in the center of the Kataif piece and fold one side towards the other and stick them together by pressing on the edges. You now have a crescent shaped Kataif.
• Fry (maximum 2 minutes on both sides) with butter, gee or vegetable oil (better with butter) or bake (placing a thin slice of butter over it is an option) until golden brown.
• Dip into the sugar water syrup and remove. Serve hot.

Qatter Syrup

• To prepare, mix all the ingredients in a pot over high heat at the stove. Stir continuously until it boils.
• Lower heat to medium but continue to stir until the mixture thickens and the sugar is totally dissolved