There's more to Jordan's food than falafel and shwarma (though those are pretty great). The national cuisine is classically Arab with plenty of mezze (small plates made for sharing) and kebabs, but with a few Jordanian specialties as well.
A zarb is a Bedouin barbecue feast with the meat and vegetables slow-cooked underground. Mansef (the national dish) is a tangy mix of lamb and pine nut studded rice, doused in a yogurt sauce. Both dishes are traditionally eaten only at big celebrations, such as weddings, but these days visitors can sample mansef at restaurants in Amman and feast on a zarb when spending the night at a camp in Wadi Rum.