Beit Sitti

1 · POSITION

Beit Sitti began in 2010 when sisters Maria, Dina and Tania made their grandmother's house in Amman a place where visitors could cook and eat together. The name means “my grandmother's house.” The family setting gives the enterprise its premise: a guest encounters hospitality by participating in the preparation of the meal. [1]

2 · KNOWLEDGE HAS A PERSON ATTACHED

The house's account names women with culinary backgrounds from Jordan, Iraq, Lebanon and Egypt among its instructors. This makes the teaching more specific than a general performance of local tradition. Different cooks bring their experience to the kitchen, and the visitor learns through their demonstrations, corrections and explanations while handling the ingredients. [2]

3 · A MEAL WITH SEVERAL STAGES

The advertised experience involves preparing a four-course meal. The published menus vary by season and include dishes such as maqluba, combining seasoned rice with vegetables and meat, and mutabal made from roasted aubergine. The range gives participants several kinds of work within one session, from preparation and seasoning to assembling food for the shared table. [2, 3]

4 · THE HOUSE REMAINS THE FRAME

Its address in Jabal Al Weibdeh anchors the experience in an Amman neighbourhood. The grandmother's home is both a material setting and the founding story of the business. The strongest hospitality idea is the connection between work and welcome: the visitor becomes temporarily useful in the kitchen, then joins the meal produced through that shared effort. [1, 2]

5 · ⚑ CANDOUR

⚑ This is a paid cooking and dining enterprise, with organised sessions and professional responsibilities. The domestic setting does not make every encounter an unmediated glimpse of family life. Nor should its broad Arabic repertoire be described as exclusively Jordanian. The sources establish the founders, teaching format and menu; they do not quantify the programme's wider economic effect on women. [1–3]