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Aqaba and the Dead Sea

Coastal

AQABA is Jordan’s only coast — some twenty-six kilometres of Red Sea at the head of the gulf, one port, and a reef. The food is the country’s only genuinely maritime kitchen: SAYADIEH, fish with spiced rice; grilled and fried reef fish; shrimp; the Egyptian, Hejazi and Yemeni influences that come with a port; and a large tourism industry. ⚠ THE REEF IS PROTECTED and the Gulf of Aqaba is shared with Egypt, Israel and Saudi Arabia, so the fishery is small, regulated and supplemented by imports — a documented constraint rather than an abundance. THE DEAD SEA shore, in Balqa and Karak, is date-palm and winter-vegetable country under irrigation, with SALT extracted industrially at the southern evaporation pans. ⚠ AND THE HONEST NOTE THE SPEC ASKS FOR: there is no documented distinct "Dead Sea cuisine", and this system does not invent one. What exists is Ghor agriculture, dates, and a resort industry on a shoreline that is receding by roughly a metre a year.

Atlas — where and when

Where in the world

Communities and languages

Languages: South Levantine Arabic

What is recorded

  • Aqaba is Jordan’s only coastline, approximately twenty-six kilometres of Red Sea, with a protected reef and a small regulated fishery in a gulf shared with Egypt, Israel and Saudi Arabia. No distinct Dead Sea cuisine is documented and none is asserted here; what exists is Ghor irrigated agriculture, dates, industrial salt extraction, and a resort industry on a shoreline receding by approximately a metre a year. documented

Related foodways

This foodway relates to

  • related to Egyptian Cuisine documented

    A port brings Egyptian, Hejazi and Yemeni cooking with it.

Recipes

No recipes are filed under this cuisine yet.