Jordanian traditional food

 Mansaf is a traditional arabic dish made of lamb cooked in a sauce of fermented dried yogurt(jameed)  and served with rice, its popular dish and considered the national dish of Jordan and can also be found in Palestine, Kuwait, Saudi Arabia and syria.

To cook mansaf :

Add one kilo or two pounds of chopped leg of lamb into boiling water, add enough water to cover the lamb once boiling reduce the heat and cook slowly until the lamb is cooked, add whole cloves, allspice, cinnamon, and bay leaves to the cooking water as the lamb is boiled, make rice and reconstitute the jameed(dry yoghurt) by breaking it into pieces and soaking it in water. using a food processor, process the jameed and water to make a thick paste, drain the meat using a sieve and reserve the brothy liquid the meat was cooked in. Mix the jameed paste with the broth and stir until you have a creamy white sauce.
Tear the shrak bread into roughly 2 inch squares and layer the bottom of the tray with it.
ladle some of the laban sauce over the bread allowing the bread to soak it up.
Place a generous layer of rice over the shrak, some might even say make a mound of rice.

Add the cooked lamb to the top of the rice and ladle the laban sauce over the rice and lamb.
Being very generous with your ladling, make sure the whole mansaf gets some of the all important sauce. 
Top with fried pine nuts, slivered almonds, or both.
Heat and set aside any remaining sauce which can be added to people’s plates as they are eating.

2. Musakhan is a Jordanian Palestinian Arab cuisine dish, composed of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread. It is also known as muhammar . It is often considered the national dish of Palestine. It also remains a very popular dish within the Arab triangle, areas near Iksal and Sandala villages,  It originated in the Tulkarm and Jenin area

The dish is simple to make and the ingredients needed are easily obtainable, which may account for the dish's popularity. Many of the ingredients used—olive oil, sumac and pine nuts—are frequently found in Palestinian cuisine. The dish is also popular in the Levant (Palestine, Syria, Lebanon & Jordan), particularly among  Palestinians,  and Jordanians 

Musakhan is a dish that one typically eats with one's hands. It is usually presented with the chicken on top of the bread, and could be served with soup. The term "musakhan" literally means "something that is heated.

3. Knafeh (Arabic: كنافة‎) is a traditional Jordanian  dessert made with spun pastry called kataifi , soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. It is popular in the Arab world, particularly Egypt and the Levant, being considered the most representative and iconic Palestinian dessert. Variants are also found in Turkey, Greece, and the balkans

In Arabic, the name may refer to the string pastry itself, or to the entire dessert dish. In Turkish, the string pastry is known as tel kadayıf, and the cheese-based dessert that uses it as künefe. In the Balkans, the shredded dough is similarly known as kadaif and in Greece as kataifi, and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups.

One of the most well-known preparations of the dessert is "Knafeh Nabulsiyeh", which originated in the Palestinian city of Nablus, and is the most representative and iconic Palestinian dessert. Knafeh Nabulsiyeh uses a white-brine cheese called Nabulsi. It is prepared in a large round shallow dish, the pastry is colored with orange food coloring, and sometimes topped with crushed pistachio nuts.