Danielle Pergament of ''The New York Times'' described Ammani cuisine as a product of several cuisines in the region, writing that it combines "the bright vegetables from Lebanon, crunchy falafels from Syria, juicy kebabs from Egypt and, most recently, spicy meat dishes from Jordan's neighbor, Iraq. It's known as the food of the Levant – an ancient word for the area bounded by the Mediterranean Sea and the Arabian peninsula. But the food here isn't just the sum of its calories. In this politically, religiously and ethnically fraught corner of the world, it is a symbol of bloodlines and identity." However, the city's street food scene makes the Ammani cuisine distinctive.