Red Split Lentils
Quick-cooking red lentils that melt into a velvety winter shorbet adas, the comfort soup of every Jordanian home. Naturally rich in protein and ready in minutes.
1 kg1.80 JOD
Short-Grain Egyptian Rice
Plump short-grain rice prized for mahshi, stuffed grape leaves, and creamy rice puddings. Its tender, slightly sticky grain is the go-to for everyday Jordanian cooking.
3.20 JOD
Size5 kg
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Coarse Dark Bulgur
Sun-dried, cracked wheat ground coarse for hearty mujaddara, kibbeh, and the beloved Jordanian burghul bil-banadora. Its robust texture holds firm and soaks up flavor beautifully.
1 kg2.25 JOD
Roasted Green Freekeh
Smoky fire-roasted green wheat harvested young, a cornerstone of Jordanian village cooking served with chicken or lamb. Sourced from the fertile plains of Jerash, it brings a deep, nutty aroma to every pot.
1 kg4.50 JOD
Dried Chickpeas
Large, creamy chickpeas that soak overnight into the foundation of silky hummus and warming fattet hummus. The heart of the Levantine breakfast table.
1 kg2.65 JOD