Karak Governorate: The Majestic Fortress and Cradle of Civilizations

Introduction to the Karak Governorate

Location and Topography

• Karak City: The city itself is perched on a hilltop at an elevation of about 1,000 meters above sea level. It is encircled by valleys, which historically provided it with a strong natural defense.
• The Vista: Its towering mountains directly overlook the Dead Sea and the Southern Ghor (Jordan Valley), which is the lowest point on Earth.
• Diversity: The governorate's terrain extends from the mountainous Moab Highlands in the west to vast, uninhabited desert areas in the east. The Southern Ghor, in particular, is a crucial and fertile agricultural region.

History and Key Landmarks

• Karak Castle: This is the foremost historical landmark, dating back to the Middle Ages (the Crusader period), and is one of the three largest castles in the region. The original occupation of the site dates back to the ancient Moabite era.
• The Old City: The old city of Karak was built around the castle on a triangular plateau and features heritage buildings from the Ottoman period in the 19th century.

Administrative Divisions

Cities, towns and villages in Karak Governorate

Climate Diversity in the Karak Governorate

Jordanian Cuisine: (Al-Karak/Southern Dishes)

The cuisine in the Karak Governorate represents the essence of Southern Jordanian cooking, combining traditional national dishes (with a unique Karaki touch) and local specialties that reflect the region's agricultural and winter environment.

Authentic Karaki Dishes (Unique to the Region)

Karak is known for its rich and hearty dishes, relying primarily on Karaki Jameed (dried yogurt) and grain products:

• Authentic Karaki Mansaf:Mansaf This is the primary national dish, distinct in Al-Karak because the Jameed (dried yogurt) used is typically thicker in consistency and saltier. It is meticulously handmade from sheep's yogurt. It is served with local lamb, rice, and Shrak (thin unleavened bread).

• Al-Rashouf: A staple winter dish rich in energy. It consists of crushed lentils and crushed wheat (Jareesh), cooked in a broth made of Jameed or buttermilk (Laban Ra’eb). It is served hot with fried or chopped onions and local ghee (Samneh Baladi).

• Al-Makmoura:Al-Makmoura A rich family feast dish. It is a thick, large pie made from layers of flattened dough. The pie is generously stuffed with large quantities of chopped onions, chicken or meat pieces, and cooked profusely with virgin olive oil and sumac. Al-Makmoura is baked over low heat for a long period (sometimes several hours), making it a winter banquet dish and a symbol of generosity at major events.

• The Karaki Muhmara (which differs significantly from the Levantine Muhmara) is a dish based on coarse bulgur that is cooked with onions and fat—specifically rendered sheep's fat (Dihn) or local ghee (Samneh Baladi).
  It is typically served as a warm side dish or main course, reflecting the regional preference for hearty, warming winter meals.

• Al-Madqouqa (or Al-Bkeileh): A high-calorie heritage dessert. It is made from fried and ground wheat kneaded with local ghee or olive oil, and traditionally served as a fortified breakfast or power meal.

Common National Jordanian Dishes in Al-Karak

Karak shares the preparation of these dishes with other Jordanian governorates, though it may incorporate its own local ingredients (such as local olive oil and domestic meat) to impart a distinct flavor:

• MaqlubaMaqluba (المقلوبة): A casserole dish made by layering rice, vegetables, and meat. After cooking, the pot is flipped upside-down onto the serving platter, hence the name Maqluba, which literally translates to "Upside-down."

• Al-Qudra (Hebronite/Jordanian Pot): A rice dish cooked in meat broth with chickpeas and garlic cloves, traditionally slow-cooked in a clay pot.

• Musakhan:Musakhan (المسخن): A famous Palestinian and Jordanian dish composed of baked roasted chicken seasoned with onions, sumac, spices, saffron, and fried pine nuts. It is served atop Taboon bread. It is also commonly known as Al-Muhannar.

• Maftoul:Maftul (المفتول): Large, pearl-like grains similar to couscous, which are cooked along with chickpeas and pieces of chicken in a rich, savory chicken broth.

Casseroles and Quick-Preparation Dishes

• Chicken Tray Bake (صينية الدجاج): A highly practical and widespread dish across all governorates. This involves seasoning chicken pieces and baking them in the oven with vegetables like potatoes and onions until they are well browned. It is traditionally served with rice.
• Meat Tray Bake (Kofta/Kofta Tray - صينية الكفتة): A meal prepared using seasoned minced meat (kofta), arranged in a tray with slices of vegetables such as potatoes and tomatoes. It is often covered with a tahini or tomato sauce before being baked to perfection in the oven.
• Kibbeh or Kebab (الكبة أو الكباب): These are widely popular dishes prepared in various forms (fried, grilled, or cooked in liquid) throughout different regions of Jordan.
  • Kibbeh: Typically a mixture of burghul (cracked wheat), minced onions, and finely ground meat.
  • Kebab: Generally refers to seasoned meat that is grilled or skewered.

Popular Appetizers and Daily Dishes in Al-Karak

• Galayet BandoraGalayet bandora (قلاية البندورة - Fried Tomato Dish): A quintessential Jordanian and Levantine staple. This dish consists of diced tomatoes fried and simmered with onions, olive oil, salt, and chili pepper. While it can be served with rice, it is most commonly enjoyed in Jordan by dipping fresh bread into it. It is an indispensable meal for all segments of society across the governorates.
• FalafelFalafel (الفلافل): Deep-fried balls or patties made from ground chickpeas (or fava beans) mixed with Middle Eastern spices. Falafel is a central part of any mezze platter and is especially common when dipping into Hummus. Jordanian Falafel patties tend to be smaller in size compared to other regional variations.
• Hummus and Ful MedamesHummus and Ful Medames (الحمص والفول - Chickpea Dip and Fava Beans): These two dips are traditionally served together for breakfast, particularly on Fridays. They are also common as appetizers (mezze) during lunch and dinner.
  • Hummus: A creamy dip made from mashed chickpeas, tahini (sesame paste), lemon juice, and garlic.
  • Ful Medames: Stewed fava beans seasoned with lemon juice, garlic, and cumin.

Essential Pantry Staples (Mounah)

Al-Karak is renowned for fundamental ingredients that are widely used in Jordanian cuisine as a whole:

• Karaki Jameed (Dried Yogurt): This is the most famous ingredient and is the very foundation of the national dish, Mansaf.
• Local Olive Oil (Zayt Al-Zaytoon Al-Baladi): As the region is agricultural, Karaki local olive oil is used extensively for preserving staples (Mounah), preparing Makmoura, and various other dishes.
• Local Cheeses and Dairy Products: Such as dried strained yogurt (Labneh) preserved in olive oil, which constitutes a significant part of the winter larder (Mounah).
• Pickles (Mukhallalat): Homemade pickles (like turnip and cucumber) are an essential component, often served as a counterpoint alongside rich, hearty dishes such as Mansaf and Rashouf.

Desserts and Sweet Dishes

Desserts in Al-Karak are typically associated with the colder seasons or with religious and social celebrations:

• Al-Haytaliyyah (Al-Hitliyyah): This is a very famous regional dessert. It consists of a chilled, custard-like layer (thicker than Muhallabiyah), prepared from starch, milk, and sugar. It is often served cold with syrup (Qatr/Sheera) and ice cubes or ice cream, making it a popular choice in the summer.
• Al-Madqouqa (or Al-Bkeileh): This is classified more as an energy-boosting food than a simple dessert, though it is sweet. It consists of fried and ground wheat kneaded with local ghee or olive oil, and sweetened with sugar or molasses (grape or carob molasses).
• Awamah (Luqmat Al-Qadi - Judge's Bite): These are small balls of fermented dough that are deep-fried and drenched in hot syrup. They are traditionally served during occasions and Ramadan.
• Sweet Manqousheh: A wheat bread (similar to Saj bread) that is spread with local ghee, sugar, or cinnamon.
• Al-Halaba (Fenugreek Cake): A winter dessert made from a semolina and oil dough, to which fenugreek and nigella seeds are added, and then soaked in syrup.
• BaklavaBaklava (بقلاوة): A rich, sweet dessert made with thin, crisp layers of phyllo pastryphyllo pastry filled with chopped nuts (often walnuts or pistachios) and generously soaked in honey or simple sugar syrup.
• KnafehKnafeh (كُنافة): A popular and distinctive Middle Eastern cheese pastry. It consists of shredded phyllo dough, or fine semolina strands, layered with soft cheese and drenched in a sugar-based syrup, often scented with rose water.
• QatayefQatayef (قطايف): A sweet dessert dumpling unique to the region. It resembles a folded pancake, typically stuffed with fresh cream or ground pistachios, and is a famous treat consumed primarily during the holy month of Ramadan.
• WarbatWarbat (وربات): A delicate, triangular pastry made of thin, flaky layers of phyllo pastry filled with a smooth, sweet custard (or fresh cream). Like Qatayef, it is frequently enjoyed during the month of Ramadan.

Area and Population of the Karak Governorate

• Geographical Area: Approximately $3,495$ square kilometers (km2) ($\text{1,349}$ square miles, mi2).
• Population: Recent estimates for 2024 indicate that the total population of the governorate exceeds $388,700$ inhabitants.