A Jordanian table, in eight countries.
Khashoka began in Jordan in the 1970s with a simple idea: the food of home, made well, shared generously. From a single kitchen in Amman, the brand grew across the Middle East and North Africa — Aqaba, Dubai, Doha, Abha, Cairo, Erbil, Tripoli — and in 2025, Richardson, Texas.
Rooted where our food is rooted.
Most of our ingredients come directly from Jordan. Olives, makdous, spices, dairy elements — imported so that what you taste in Richardson is what someone tastes at our table in Amman.
We work with underserved rural communities in Jordan. Our makdous and olives, for example, come from Hrima village — a small farming community whose hands shape everything that reaches our plates. It’s how we stay honest about the word “authentic.”
Eight countries, one table.
- Jordan — Amman, Aqaba
- UAE — Dubai (Motor City)
- Qatar — Doha
- Saudi Arabia — Abha
- Egypt — New Cairo (5th Settlement)
- USA — Richardson, TX
- Iraq — Erbil
- Libya — Tripoli
From 1970s Amman to 2025 Richardson.
- 1970s Founded in Jordan
- 2000s Expansion across the Gulf and Levant
- 2010s Eight countries, from Amman to Tripoli
- 2025 Khashoka opens in Richardson, TX — our first US location
What we mean by “authentic.”
Authenticity isn’t a marketing word for us. It’s a constraint. The recipes are the recipes. The ingredients come from where the ingredients come from. Mansaf is made with jameed, not a substitute. Manakish is topped with zaatar — the wild kind, not the blend. When we don’t know how to do something the way it’s done in Jordan, we learn before we serve.