More than just a border unites Israel and Jordan. Both were formerly ruled by the Assyrian Empire more than 2,500 years ago, and in the first century, both were a part of the Roman Empire. From Jerash in Jordan to Caesarea on the Mediterranean coast of Israel, you may find well-preserved Roman ruins today. Most significantly, both nations are prominently mentioned in the Bible, the Torah, and the Qur'an, three of the four major world faiths practiced today. Moses is claimed to have been interred on Mount Nebo in Jordan, and the Western Wall in Jerusalem is the final piece of the Second Jewish Temple. Additionally, the two nations have a delectable shared cuisine. In both countries' markets, you may buy hummus, falafel, mint tea, and pistachio pastries. The contrasts can be more fascinating than the obvious parallels. Mansaf, the national dish of Jordan, reflects the nation's Bedouin roots. It comes on a huge sharing platter with Bedouin bread, rice, and a dish of minced lamb, spices, yoghurt, and onion. Israel is home to many traditional Jewish foods that, despite their humble beginnings in little Jewish kitchens, have found fame in Yottam Ottolenghi's bouji culinary books in the UK.