Amman may be a pit-stop on the way to Petra, Wadi Rum and the Dead Sea, but to local chef Moeen Abuzaid, it’s where his senses were awakened. “The Jordanian capital is surrounded by richness,” says Abuzaid. “Both in the landscape and in the culinary traditions of Palestinian and Bedouin cultures alike.” Abuzaid began promoting Palestinian and Bedouin food via a pop-up project called The Broken English in New York City. His career as a chef then took him to Toronto where he continues cooking the food of his heritage. Despite spending most of his year away, Abuzaid regularly returns to his favourite spots in Amman.