In the latest cookery series from Ainsley Harriott, Ainsley’s Mediterranean Cookbook, one of the nation’s favourite television chefs will transport viewers on a journey through Jordan.
Viewers will be treated to a taste of the country’s best kept culinary secrets, classics and the routes of the ingredients.
Scenes from the Hashemite Kingdom will appear in the ninth and tenth episode of the ten-part series airing at 10.25am on Sunday May 17 and Sunday May 24 on ITV1 and will showcase Jordan as the ultimate destination for future food and adventure travel.
Ainsley begins his journey in the capital city of Amman, before heading south to the Red Sea resort of Aqaba with a stop to discover the ancient city of Petra.
In the two episodes filmed in Jordan, Ainsley visits the local markets, samples Jordanian delicacies and meets with local chefs and families to create four Jordanian recipes, including lamb with tabbouleh and date molasses.
For those inspired to follow in Ainsley’s footsteps when travel resumes, a sample of the locations and gastronomic experiences featured in the show include:
Beit SittiEstablished in 2010, Beit Sitti was created by sisters Maria, Dina and Tania who were looking to keep their grandmother’s recipe and cooking legacy alive.
Offering a cooking and dining experience where visitors learn how to prepare a traditional Arabic meal before enjoying the food that they have created.
The cooking lessons take place on the terrace at their grandmother’s house and guests will learn about the traditional methods and ingredients. Dishes vary day-to-day, but include Fatteh, a dish of fried pita bread with chickpeas and tahini-yogurt sauce, fresh Arabic salad and meze plates such as Baba Ghanoush and Labneh.
Al QudsSituated on Rainbow Street in Amman. In addition to the historical sites of the Roman amphitheatre and citadel, downtown is home to shops, markets and traditional souqs.
The simple restaurant is known for its excellent flavours, generous portions and reasonable prices - and its falafel sandwiches.
A combination of ground chickpeas, mixed with a variety of spices, then deep fried into mini patties. Al Quds serve them in sesame bread sandwiches, topped off with tahini sauce.