WINE DINE & TRAVEL MAGAZINE ISSUE 3 2016

The offending cabin, we learned, was
constructed of recycled wood, in this
case scavenged from old railway ties
soaked is creosote. This tar has serious
consequences, I later learned from
a Google search. I took two stars off
my Trip Advisor review for the camp
for the loss of a good night’s sleep -- it
would only have gotten only one star if
we had croaked.
It was a bit off the tourist season so our
group had the run of Bait Ali; but it also
meant that the folk dancing and music
programs usually held were missing. Instead,
loudspeakers in the common areas
played western pop hits mixed with
some disco, which was a bit off putting
considering the exotic surroundings.
Other than that, the resort was beautiful,
spotless and the staff was friendly and
accommodating.
The room rate included a hearty buffet
breakfast that had an egg station and
a chef making fresh Jordanian shrak
bread, similar to very thin flour tortillas.
Dinners had more Bedouin flare.
Each night about dozen or more dishes
or mezze were laid out for the buffet
line including colorful and tasty salads
and appetizers with equally colorful
names like koubba maqliya, labaneh,
baba ghanoush, tabbouleh, as well as a
wide assortment of olives and pickles.
Wine Dine & Travel 2016 21