As promised, here are the pastries we enjoyed in Jordan. Christine made friends with the guys in the bakery across the street and got names for everything and some extra samples as well. Without further ado, here we go! We’ll start in the top left corner with the sesame cookie and go clockwise. All names are spelled phonetically, as we have no idea of the scheme for anglicizing Arabic names.
1. Barazeh: a kind of crisp sesame cookie with pistachio pieces. Better than it looks.
2. Bawrma: made of the thin, vermicelli-like dough popular here called knishnah, this one was firm and full of syrup, like sweet, delicious Wheetabix with pistachios on top. Christine’s favourite.
3. Sora – a phyllo dessert with pistachio in the middle. The phyllo was delicate, uniform in crispiness and wonderfully buttery. Ryan’s personal favourite.
4. Asabah – tiny rolls with nuts in the middle. Crispy. A nice quick bite.
5. Mamul – I forgot to take a photo with it out of the bag. This one was like shortbread in a circle shape with a spicy fig mix on top. Delicious. After this time it had the filling in the middle and there were different kinds available.
6. Baklava (the diamond shape) – true baklava. Peanuts in the middle. I actually found #3 more buttery, but this had so many layers. So firm and delicious.
7. Reibeh – this was also like shortbread. It was deliciously buttery, but was also crunchy.
8. Baloreah – another of Chris’s favourites, this square-shaped, vermicelli-dough pastry had a very strong taste of orange. Later on we saw a reference to orange blossoms which made us think of this.
9. Koluishkol – another type of baklava, drier than the others, but with the same taste as #3. More like a cookie than a pastry.
We also sampled kunafa, a concoction of dough and cheese and syrup. The cheese was not the greatest-tasting, but I think it was how it was supposed to taste. The sweeter treats tended to taste better, as they masked the not-so-great cheese flavour. We forgot to ask the names of these types of kunafa. I liked the left one in the bottom picture – all that cornmeal-like dough absorbed a lot of syrup.