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🥩
Main course Meat

Food Flavour DNA

Nutritional Values

🔥800kcal
💪50gProtein
🌾20gCarbs
🥑60gFat
🌿4gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Fukhara

How to order / say it
Say it فخارة — [foo-kha-ra]
Order Could I have the Fukhara, please?
Locally هل يمكنني الحصول على الفخارة؟
Say locally

A traditional Aqaba-style stewed lamb cooked in a clay pot.

Why try it?

Fukhara is a testament to Aqaba's ancient cooking techniques, where clay pots impart a unique earthy flavor. This dish captures the essence of slow-cooked, richly seasoned meats that are central to Arab hospitality.

How it tastes

The lamb is tender and succulent, infused with spices and herbs that create a deeply savory taste. The clay pot cooking method ensures all flavors are retained and melded perfectly.

Origin & History — first documented: 1750

Dating back to the 18th century, Fukhara has deep roots in Aqaba, where the use of clay cooking pots has been perfected over centuries for special occasions and communal feasts.

Recipe

Ingredients

  • 🥩 600 g lamb shanks
  • 🧄 1 large onion
  • 🧄 5 cloves garlic
  • 🥕 2 tbsp tomato paste
  • 🧂 5 pods cardamom pods
  • 🧂 1 tsp black pepper

Method

  1. 1 Brown the lamb and set aside.
  2. 2 Sauté onions and garlic in the clay pot.
  3. 3 Add lamb and stew until tender.

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All Asia recipes — Jordan — Aqaba — Fukhara
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