Karak is not a foodie destination, but it serves the food locals actually eat: hearty Levantine fare with a hint of Bedouin influence. The signature dish is mansaf — lamb cooked in fermented dried yoghurt and served on rice and flatbread — and you will find it on most menus. Around the castle entrance, several restaurants cater to day-trippers; for better value head down into the old town where the prices drop and the portions grow.