Authentic Petra Recipes


Falafel Ingredients
  • 1 cup dried chickpeas
  • 2 cloves garlic
  • 1/2 bunch fresh cilantro
  • 1/2 bunch fresh parsley
  • 1 small yellow onion
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Oil for frying
Falafel Instructions
  1. Prepare chickpeas (Note: canned chickpeas make crumbly falafel that tends to fall apart. Authentic falafel is always made with dried chickpeas.)
    • Place dried chickpeas in a bowl and add 4 cups of water
    • Soak at least 12 hours (24 is better).
    • Drain chickpeas and rinse well.
  2. Prepare other ingredients
    • Peel garlic and cut off ends.
    • Trim and discard the large stems from the cilantro and parsley, keeping only the leaves and the small stems between the leaves.
    • Peel and rough chop onion.
  3. Add chickpeas, garlic, parsley, cilantro and onion to a blender (split ingredients evenly into batches if needed) and blend for about 4-5 minutes until no large chunks remain. (Note: some small bits of chickpea may remain.)
  4. Transfer chickpea mixture to a bowl and add cumin, coriander, salt and baking soda and stir well.
  5. Rest mixture in the fridge for 1 hour.
  6. Shape 1 Tablespoon of mixture at a time into balls or patties.
  7. Heat oil to 375 degrees F in a deep fryer or frying pan.
  8. Fry falafels in batches until golden brown (about 3-4 minutes).
  9. Serve alone, or wrapped in flatbread with sauce (recipes below) and vegetables as a sandwich

Shrak (Jordanian Flatbread) and Dipping Sauce

Shrak Ingredients
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 Tablespoon honey
  • 1/2 Tablespoon instant yeast
  • 1 teaspoon salt
  • 1/8 cup olive oil
  • 3/4 cup warm water
Shrak Instructions
  1. Prepare shrak dough:
    • Mix together the flours, yeast, salt and honey in a bowl.
    • Add water slowly, while mixing.
    • Add the oil and knead into a smooth dough.
    • Transfer dough to a smooth surface and knead for an additional 5 minutes.
  2. Rest the dough in a well-oiled bowl until doubled (about an hour).
  3. Transfer dough to a well-floured surface, punch down and divide into 4-5 equal pieces.
  4. Cover with a kitchen towel and rest until doubled (about an hour).
  5. When ready to cook, heat a Chinese wok upside down over a high flame on a gas stove.
  6. On a well-floured surface, roll out each dough ball into a thin circle.
  7. Place one circle over the hot wok and bake it on one side only until cooked through (about 2-3 minutes).
  8. Serve warm.
Mouttabal (Smoky Eggplant Dip) Ingredients
  • 1 medium eggplang
  • 2 Tablespoons tahini paste
  • Juice of 1 large lemon
  • 2 cloves garlic, mashed
  • 2 Tablespoons plain yogurt
  • Salt
  • Olive oil
Mouttabal (Smoky Eggplant Dip) Instructions
  1. Prepare eggplant:
    • Poke holes in the skin of an eggplant.
    • Roast whole directly over the medium flame of a gas range or BBQ for about 30 minutes, turning frequently.
    • Cool for 15 minutes
    • While rinsing the eggplant under cold running water, slowly peel the charred skin away
    • Remove the stem and squeeze out extra liquid to help cut the bitterness
  2. Add to a bowl the flesh of the eggplant, lemon juice, mashed garlic, tahini, yogurt and salt to taste.
  3. Mash everything together using a spoon or mortar an pestle. Mix well.
  4. Serve on a plate and garnish with a light drizzle of olive oil.


Limonana Ingredients
  • 1 1/2 cups freshly squeezed lemon juice
  • 3 cups loosely packed mint leaves
  • 1 cup sugar
  • 4 cups water
  • Ice cubes
Limonana Instructions
  1. Combine lemon juice, mint leaves, sugar and 1/2 cup water in a blender and blend until fully liquid.
  2. Strain through a fine mesh sieve and discard the solids.
  3. In a pitcher, stir together the mint mixture with the rest of the water.
  4. Serve immediately (over ice) to preserve the vibrant color.
  5. Variation: blend with ice for a fun slush!