Baladi ghee is one of the basic ingredients of the Jordanian dish, as it is added to many dishes and sweets, and the fame of baladi ghee goes beyond Jordan to reach Palestine, as it is used with the famous Nabulsi kunafa, and beyond that as well.

Baladi ghee is ease of preparation and storage and the simplicity of its components. It expresses the lifestyle of ancient Jordanians, as there were no tools for preservation or manufacture food.

Baladi ghee is made of saturated fat, which is made from sheep or cow's milk, curd, water and many spices as desired, such as turmeric to give the ghee the yellow color, and fenugreek.

Ghee is made by gently heating cow or sheep butter on a heat source until its water content evaporates, and then filtering the milk solids so that only liquid fats remain.

The city of Karak is famous for its many festivals and interactive activities, through which activities are presented to teach new crafts related to the history of the Jordanian family, in order to preserve the heritage of Jordan.

Intisar Al-Tarawneh, with her extensive experience, takes us to the manufacture of municipal ghee, where the experience includes making municipal ghee and applying the method of preparing it in front of visitors, by explaining the necessary components for that, and then preparing it and participating in that to learn a new skill.

The experience ends with eating famous Jordanian dishes made by women in Karak, and there is nothing more beautiful than adding the flavor of baladi ghee to these dishes to join a live experience with practical application.