8 pm. It typically includes a main dish containing meat, as well as rice or bread, as well as a wide variety of salads and dips. Some common salads are tabbouleh and salatah ‘arabiyah (chopped tomatoes, cucumber, and onions, drizzled with olive oil and lemon juice). Dips include baba ghanouj and tahini. Dinner is generally a smaller meal than lunch, but this can vary family-to-family depending on work schedules. If traditional practice is followed, the meal is usually a type of soup or stew or the leftovers from lunch. Although simple fresh fruits are often served towards the end of a Jordanian meal, there is also dessert, such as baklava, hareeseh, knafeh, halva and qatayef which is a dessert made specially for Ramadan. Imported culinary customs The large Palestinian population in the country has led to the rise of another popular dish among the people of Jordan: maqluba. This dish is made of meat (typically beef or lamb), fried onions, and a variety of vegetables. The word maqlubah means "upside down" and the dish draws its name from the fact that the pot it is prepared in is turned upside down on a plate before it is served. The dish falls out of the pot with what had been at the bottom of the pot during preparation now sitting on top of the dish. The Ottoman legacy also lives on in Jordanian cuisine, as evidenced by the presence of such dishes as one called kabsa or Riz Bukhari which is made with chicken, onions, carrots, tomatoes, orange or lemon zest and juice, and spices. This mixture is served on top of rice and sprinkled with raisons and chopped almonds. This dish originates with Turkish-speaking Uzbeks from Central Asia who came to Jordan in the decade after World War I. See also Architecture of Jordan References External links Information on Jordanian culture Ministry of Culture (Arabic) Jordan culture and traditions Jordanian culture Western Asian culture