For centuries Jordan has been a highway between Europe, Asia and The Middle East, which has contributed to a diverse food culture. Many dishes, such as hummus, baba ghanoush, tabbouleh, falafel and kebabs all share the same Arabic and Mediterranean culinary roots. The traditional breakfast is a bowl of hot fuul (boiled fava beans mashed with lemon juice, olive oil and chopped chilis), and mopped up with fresh-baked pita. Mezze plates are typically eaten before larger main dishes. Main courses are almost entirely meat-based. The national dish is Mansaf, a dish of chunks of boiled lamb or mutton served on a bed of rice, with pine nuts sprinkled on top and a tart, creamy sauce of jameed (pungent goat’s-milk yoghurt) on the side to pour over.