Agreement Signed Nov. 9, 2005
Population 20,000
Mayor Mohammed Maaitah
Language Arabic
Currency Jordanian Dinars
Timezone UTC+2


Birmingham and al-Karak signed a Sister City agreement in November 2005 becoming the first city in the United States to have a joint signing with an Arab and an Israeli city.

In July 2017, a Birmingham youth group from Phillips Academy visited al-Karak as well as other areas of the region.

Residing on the ancient King’s Highway, al-Karak sits on a hilltop surrounded by valleys. It is known for the Kerak Castle, one of the three largest in the region, which sits in the center of the city. Inhabited since the Iron Age, it benefits from a mountaintop view of the Dead Sea.

Locale Information

Al-Karak, also known as Kerak, is a city located in the Karak Governorate in southern Jordan. It is situated on a hilltop overlooking the Dead Sea, approximately 120 kilometers south of the capital city, Amman.

Al-Karak has a population of approximately 20,000 people and is known for its historical significance, particularly its famous crusader castle, the Kerak Castle.

The city is also a hub for agriculture, particularly the cultivation of olives, fruits, and vegetables, and is home to several industries, including mining and textiles. In recent years, tourism has become an important part of the local economy, with many visitors drawn to the area's historical landmarks and natural beauty.


The main drivers of the economy in al-Karak are agriculture, tourism, and small-scale industries. The region is known for its production of olives, figs, and other fruits, as well as its livestock farming. Additionally, there are some small-scale industries in the city, such as textiles, ceramics, and food processing.

Fun Facts

  • Tourist Places

    Amman; Petra; Al-Maghtas; Jerash; Dead Sea; Mujib Nature Reserve

  • Climate

    Mostly arid desert; rainy season in west (November to April)

  • Sports

    Soccer, rugby, basketball, handball, volleyball

  • Local Meal

    Mansaf — a dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur