Exploring the Culinary Delights of Jordan: Cooking Classes at Beit Sitti

Exploring the Culinary Delights of Jordan Cooking Classes at Beit Sitti


Nestled in the heart of Amman, Jordan, Beit Sitti offers a unique and immersive culinary experience like no other. The name “Beit Sitti” translates to “Grandmother’s House” in Arabic, and that’s precisely the ambiance this charming cooking school provides. Beit Sitti offers a window into the rich culinary traditions of Jordan, allowing visitors to learn and savor the authentic flavors of this Middle Eastern gem. In this blog post, we will take you on a journey through the culinary delights of Jordan, as we explore the fantastic cooking classes at Beit Sitti.

A Glimpse into Jordanian Cuisine

Jordanian cuisine is a delightful blend of flavors, spices, and textures that have evolved over centuries. It reflects the country’s history and culture, showcasing the influence of various civilizations that have left their mark on Jordan. Dishes are often prepared using fresh, locally sourced ingredients and feature a wide array of flavors, from earthy spices to the brightness of citrus fruits.
At Beit Sitti, you’ll have the opportunity to delve deep into this culinary heritage, learning how to prepare traditional Jordanian dishes from scratch. Under the guidance of skilled local chefs, you’ll uncover the secrets behind the most iconic Jordanian recipes, such as Mansaf, Maqluba, and Falafel.

The Beit Sitti Experience

A Homely Setting: Beit Sitti’s cooking classes take place in a beautifully restored 19th-century Ammani home. The warm and inviting atmosphere makes you feel like you’re stepping into the kitchen of a beloved Jordanian grandmother. The setting alone adds to the authenticity of the experience.

Hands-On Learning: The cooking classes at Beit Sitti are entirely hands-on, ensuring that participants actively engage with the culinary process. You’ll have the chance to chop, sauté, and stir your way through the recipes while learning about the significance of each ingredient.

Traditional Recipes: The classes at Beit Sitti focus on teaching you how to prepare traditional Jordanian dishes. Whether it’s crafting the perfect Kubbeh or creating a flavorful Za’atar spice blend, you’ll gain a deep appreciation for the nuances of Jordanian cuisine.

Cultural Insight: The experience extends beyond cooking, offering valuable insights into Jordanian culture and traditions. You’ll learn about the historical context of the dishes and how they are enjoyed in various settings, from family gatherings to special occasions.

A Shared Meal: After the cooking is done, it’s time to sit down and enjoy the fruits of your labor. Sharing a meal with fellow participants and your hosts is a highlight of the Beit Sitti experience. It’s a time for storytelling, laughter, and building connections over a delicious Jordanian feast.


Cooking classes at Beit Sitti in Jordan provide a unique opportunity to immerse yourself in the rich tapestry of Jordanian cuisine and culture. Beyond mastering the art of cooking traditional dishes, you’ll leave with cherished memories, new friends, and a deeper understanding of the region’s culinary heritage.

Whether you’re a seasoned cook or a beginner in the kitchen, Beit Sitti welcomes you with open arms to explore the flavors and traditions of Jordan. So, the next time you find yourself in Amman, make sure to carve out some time for a cooking class at Beit Sitti. It’s an experience that will leave you not only with a satisfied palate but also a heartwarming connection to the people and culture of Jordan.

Cozying up to a nice lentil soup recipe

Here’s to a rainy November, our favorite olive oil season. While we wait for the cold pressing to be done, there is only one way to enjoy staying dry indoors, and that is by cozying up with a hot bowl of lentil soup! And you’re in luck because our grandma has left us her recipe for a delicious lentil soup!

Lentil Soup 4-5 portions



2 tbsp. Olive oil
1 Cup orange lentils
1 Finely chopped small onion 1 clove garlic finely chopped 1tspn cumin
1tspn. Curry
1tspn. Black pepper
1tspn. Salt

For garnish
Juice of one squeezed lemon
Bread croutons
1tspn. Sumac

Pick the lentils then wash and soak in water for 1⁄2 hour.
Sauté́ onions in olive oil until translucent, then add garlic and sauté́ in a pot.

Once the lentils are soft and plump remove the water and add to the pot keep folding until the lentils are coated in oil

Add water (you can add chicken stock) to the top of the lentils, bring to a boil for 5minutes then let simmer for another 20minutes at this point the lentils would have thickened, add more water to cover the lentils again and let simmer for another 20minutes, until texture is thick and ready add salt, black pepper cumin and (curry to preference)

In a hand mixer blend the soup
Add lemon, and croutons parsley and sumac for garnish.

Enjoy and Sahtein!




Irresistible Egg Recipes: AN ODE TO EGGS!

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Welcoming the Easter bunny with a bang today has got me excited about eggs, and what better time to introduce Arabic egg recipes than when we’re all stuck at home with limited ingredients that can be utilized to make a wide variety of tasty dishes. 

So here’s the deal, eggs are delicious as is… so having them fried in olive oil or ghee could just be what the doctor ordered, dress them up with sumac, freshly cracked pepper and sea salt, and ta-da! The fastest pick me up you can think of is ready to be served.

Awarma Bi Beid

My grandmother, Mary, is Lebanese and was raised on the mountains of “Aley” where it was very cold, and preserving quality meat in fat was all the rage.

The idea behind Awarma Bel Beid is to cook your eggs with the meat in a clay pot for extra protein and fat, to give you a hearty, warming meal.

Don’t let the fat part trick you, Awarma needs to be made with the best quality meat from fine fillets and pieces of fat surrounding the meat, which will help it store for longer periods of time. This delicacy is seldom sold in stores.

  • Awarma
  • 2 eggs
  • salt and fresh cracked pepper


  1. -A clay pot is key when making Awarma Bel Beid
  2. -Put a tablespoon of Awarma in the hot clay pot and add two eggs 
  3. -Add salt and 1/2 tsp pepper and leave in the oven to cook for 2-3 minutes 
  4. -Serve warm and enjoy with pita bread


Jordanians, especially people who live in the Ghor region are famous for tomatoes and Shakshuka is nothing short of delicious. Here’s an awesome recipe for Shakshuka to shake up your senses:

  • 1 clove garlic
  • 1 tomato
  • 1 hot pepper whole
  • salt, pepper and sugar
  • 2 eggs
  • 1 tbsp olive oil


  1. Sauté chopped garlic on low heat and add the whole hot pepper for flavour (remove before serving) 
  2. Add peeled and chopped tomatoes onto the garlic and cook on low heat till it starts thickening
  3.  Add salt, sugar and freshly cracked black pepper then add the eggs
  4. Mix the eggwhites slightly, keeping the yolk whole and place in the oven for 2 minutes 
  5. Enjoy with pita bread 

Potatoes and Eggs (Mfaraket Batata) 

Potatoes and eggs are also a great combination that is heavily present in the Arabic kitchen. I remember vividly having Mfaraket Batata as a kid at sleepovers at my teta Vera’s house and every time I recreate it for my son, I know exactly how he feels when he has it for dinner.

Here’s a recipe for Mfaraket Batata (potatoes with eggs) that I think you guys would enjoy!

  • 1 small potato
  • butter
  • 2 eggs
  • salt and fresh cracked pepper


  1. Chop the potato finely and saute in butter until golden brown then add salt, fresh cracked pepper 
  2. Add 2 eggs and keep whisking until eggs are soft and runny and potatoes are golden brown 
  3. Add freshly cracked pepper and a 1/2 tsp of salt 
  4. The trick to making good scrambled eggs is turning the heat on when cooking the eggs and butter and then letting the eggs cook in the heat of the pan 
  5. Enjoy with pita bread

For egg dishes, the possibilities are endless within Middle Eastern cuisine. For example, mashing boiled eggs with labneh, zaatar and a bit of shatah (hot chilli) is our version of avocado toast (No avocado included), while frying a couple of eggs in ghee for an Arabic breakfast spread is always a staple for households across Jordan.

Signing out!

Maria Haddad