Jordanian cuisine often includes lamb, poultry, hummus and vegetables that are sautéed in olive oil and garlic before being served in small dishes called meze. Two other serving styles use Pita bread, also called Khubz, and Shrak. The latter is pressed very thin before being heated on a grill called a Saj or Markook. This woman in Jerash, Jordan, has been preparing the Bedouin bread on this hot griddle for decades.