Like so many of our meals in Jordan, the food keeps coming. Creamy hummus in pools of olive oil, fresh tabbouleh salad topped with parsley, fluffy bread still puffed up from the oven, tender cuts of lamb marinated in spices, and tomato stewed with herbs and mince topped with pine nuts. All finished with semolina cake soaked in syrup, and accompanied by cold limonana – a slushy minty concoction often considered Jordan’s national drink.