MUJADARA
Mujadara, a timeless Jordanian favorite for 5 servings, harmoniously blends lentils, rice, and caramelized onions. This wholesome and flavorful dish epitomizes comfort food, boasting a perfect marriage of earthy lentils and aromatic rice, crowned with the sweetness of caramelized onions—a true embodiment of Jordanian culinary tradition.
Ingredients:
1. 2 cups brown lentiles
2. 2 cups calrose rice
3. 1 kilo onions
4. ½ cup vermicelli noodles
5. ½ tspn salt
6. Vegetable oil
Steps:
1. Cut 3 onions into thin slices and fry until golden then takeout and place on a paper towel-covered plate
2. Saute a finely chopped onion in olive oil until translucent then add 1 cup brown lentils (presoaked in cold water) After you saute the brown lentils add water and bring to a ½ boil
3. Pre-soak the rice for 30 minutes in hot water and then add it to the pot along with the brown lentils
4. Add 1 tspns of each salt, pepper, and cumin
5. leave on low heat until the rice is cooked and ready
6. sprinkle the deep-fried onions on top
FREAKEH WITH CHICKEN FOR 5 PORTIONS
Freakleh with Chicken, a cherished Jordanian delight, combines the nutty taste of roasted green wheat (freakleh) with succulent chicken. This wholesome dish is seasoned to perfection and garnished with aromatic herbs, presenting a delightful fusion of flavors and textures that embodies the essence of Jordanian cuisine.
Ingredients:
1. 1 whole chicken cut up to 4 pieces
2. 2 cups Freakeh
3. ghee
4. turmeric
5. salt
6. pepper
7. 1 whole chicken cut up to 4 pieces
8. salt
9. oil
10. dry za’atar
Steps:
1. Cut whole chicken in quarters and clean each quarter with flour salt, and lemon
2. Toss cleaned chickens in a bowl and dress it up with black pepper, oil, dry za’atar, black pepper, beit sitti stock mix, mixed spice, add an onion quartered
salt and vinegar. Leave to marinate for about 10 minutes
3. spread oil on an oven tray and line the chicken halves in the tray cover the chickens with another full length foil paper and make sure they are all enclosed in the foil. Place some
water under the foil paper to make sure the temperature around the chicken will be
circulating and to maintain the moisture in the chicken
4. Place the tray in an oven at 250c for around 45 minutes with the heat coming from below
and then put it under the fire so the top to turn crisp golden for around 10 minutes
5. Rinse the Freakeh several times, then place it in a bowl with water and then slowly pour it
into another bowl. This will leave all the unwanted residue in the first bowl
6. Leave the Freakeh in water to moisten for about 30 minutes
7. saute a finely chopped onion in the pot with ghee, then add the freakeh, and spice it with 1 teaspoon black pepper 1 teaspoon Turemeric powder and 1teaspoon salt to cook and 1 tspn beit sitti stock mix
8. Place some water on top of it to moisten then stir slightly and close the lid of the pot
9. From time to time stir the Freakeh until its moist but there is no water left
10. Once the Freakeh is done place it in
ADAS BI HAMUD
Adas bi Hamud, a beloved Jordanian dish, is a warm and comforting lentil soup infused with the tanginess of lemon. This hearty soup is a medley of lentils, vegetables, and spices, creating a delightful balance of flavors, and is often garnished with fresh parsley for that perfect finishing touch.
Ingredients:
1. 1 onion, finely chopped
2. 2 tablespoons olive oil
3. 1 cup lentils
4. 4 cups water
5. 1 bunch Swiss chard, stems removed and leaves chopped
6. Juice of 1 lemon
7. 1 tablespoon pomegranate molasses
8. 1 teaspoon sumac (optional)
9. Salt and pepper to taste
Steps:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and fragrant.
2. Add the lentils to the pot and stir well to coat them with the onion and oil mixture.
3. Pour in 4 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot partially. Let the lentils simmer for about 20 minutes or until they are no longer hard.
4. Add the chopped Swiss chard and lemon juice to the pot, stirring to combine. If needed, add more water to achieve your desired soup consistency.
5. Bring the soup to a boil again, then reduce the heat to low and let it simmer for an additional 15-20 minutes to allow the flavors to meld together.
6. Stir in the pomegranate molasses and season with salt and pepper to taste. Adjust the seasoning as desired.
7. Serve the Adas bi Hamud soup hot, garnished with a sprinkle of sumac if desired. Enjoy the hearty flavors and the refreshing touch of lemon!
Note: You can adjust the consistency of the soup by adding more water if desired. Additionally, feel free to garnish with additional chopped Swiss chard leaves or a drizzle of olive oil for extra flavor.
MULUKHIYEH
Mulukhiyeh is a popular dish in Middle Eastern cuisine, particularly in Egypt, Palestine, and Jordan. The star ingredient of this dish is the mulukhiyeh plant, which is a type of green leafy vegetable that is known for its unique and slightly bitter taste.
Ingredients
1. 2 Onions
2. 2 Mulukhiyeh packets/ fresh/frozen
3. 1 full chicken cut into 6 pieces
4. 2 cups Rice (medium grain)
5. ½ cup vermicelli noodles
6. 1 tspn beit sitti stock mix
7. 1 tsp salt
8. ¼ tsp black pepper
9. 1 lemon juice
10. pita bread pieces
11. 1 bunch coriander
Steps:
1. Begin by thoroughly washing the chicken. Cut it into 8 pieces and simmer in a pot with water, a whole onion, bay leaves, and seasoning (beit sitti stock mix, salt, and pepper). Skim off any impurities.
2. After chicken is boiled, run the stock through and sieve then dip your mulukhiyeh in add a tspn of beit sitti stock mix and a tspn of salt
3. Chop the coriander and garlic very finely and fry in a frying pan until leaves are wilted and garlic is translucent then directly add to the Mulukhieyh pot and mix well
4. Poke a whole tomato and drop into the pot to suck up all the runny liquid and keep cooking at low temperature (don’t eat the tomato)
5. Cut up pita bread pieces into 1inch thick pieces and fry in a separate pan until golden brown Rice
6. Soak, medium grain, rice in cold water for 30 minutes prior to cooking
7. In a pot fry the vermicelli noodles in butter until golden and add the rice to it, then immerse in water and place on high heat until the water evaporates then lower the heat under the rice and let it cook slowly for 30 minutes until rice is cooked
8. Prior to eating season the boiled meat/chicken with salt and pepper and place under a broiler or pan fry to give it a presentable look and serve on the side of the Mulukhiyeh,
In your plate stack up fried bread croutons, add the rice, and then top it off with the Mulukiyeh add meat/chicken then sprinkle some lemon juice on top and mix. Enjoy
MALFOUF
If you love mahashi, then malfouf mahshi (stuffed cabbage rolls) should be your next lunch. Learn how to cook malfouf mahshi by following a few steps!
Ingredients:
1. 1 small cabbage
2. 1 1/2 cup rice
3. 1/4 k ground beef or ground lamb
4. 4-5 garlic cloves unpeeled
5. 1 cup lemon juice
6. 1tspn mixed spice
7. 1 tbspn pomegranate molasses
8. 1tspn Beit Sitti Stock mix (optional)
9. 2tspns Cinnamon
10. 2tspns Salt
11. 1tspns Black Pepper
Steps:
1. Wash the rice well, around three times until the water is clear and leave to soak for around 20 minutes
2. Drain the water then mix the ground meat, some cooking oil and add spices
3. Cut the cabbage from the stem in a circular manner and place it into a pot with some salted boiling water for approx. 3minutes.
Make sure to remove the soft leaves as soon as they are soft enough to roll.
4. Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls.
5. Using a pot place the layers of the saved stems at the bottom of the pot to prevent the cabbage rolls from burning add pomegranate molasses , then line up the cabbage rolls on top of each other
6. Make sure to place some whole garlic cloves in between the layers as it gives it flavor.
7. Add water and lemon, boil then simmer for an hour to an hour and a half. Halfway through the cooking time add crushed garlic on top. Simmer gently until rice is tender in barely enough water to cover.
8. Once all the water has evaporated flip the pot onto a serving plate and you are ready to eat, You can have this dish with yogurt and cucumber salad Enjoy,
MUTABBAL BEITINJAN
Baba Ghanouj also called mutabbal in certain countries is a favorite among many the perfect dip and can be prepared as a vegan option too
Ingredients:
1. 1 medium sized eggplant
2. 1⁄2 cup tahini (sesame seed paste)
3. 1 squeezed lemon
4. 2 garlic cloves
5. 2 tablespoon yoghurt
6. salt
Steps:
1. Roast the Eggplant on an open fire for about 15 minutes.
2. Allow eggplant to rest for 10-15 minutes, slowly peel using your hands, make sure to keep the top brownish part (with the smoky flavor) Remove the stem and chop with your knife (do not use a fork as it will be too runny).
3. In a separate bowl mix the juice of 1 lemon, 2-mashed garlic cloves 1⁄2 teaspoon salt, 1⁄2 cup of tahini and watch it thicken, to loosen the paste add 2 tablespoons yoghurt.
4. Check that the amount of salt and lemon juice and garlic are to your liking and add to your preference.
5. Dress with sumac, olive oil and some parsley
Enjoy!
SHISHBARAK
Discover the ravioli of the Arabic cuisine. Learn how to make Shish Barak with few simple steps today. Then, enjoy a delicious meal with your friends or family!
Ingredients:
Dough
1. 1 cup flour 1tspn salt
2. 1⁄2 cup cold water
Filling
1. 1 Onion finely chopped 1⁄2 Kilo lean ground meat 1⁄2 cup olive oil
2. 1⁄4 cup pinenuts
3. 2 cups Rice
4. 1⁄2 tspn black pepper
5. 1 tsp salt
6. 1⁄2 tspn mixed spice
Sauce
1. 1 L Yoghurt
2. 1 Tablespoons starch 1⁄2 bunch coriander 3 cloves garlic
Steps:
1. Knead the dough and let rest placed in a bag.
2. Sauté onions until transparent add minced meat and seasoning and let cook until the meat is dry.
3. Roll out the dough into a very thing layer and using a round cookie cutter or the rim of a glass cut out circles 2inches in diameter.
4. put the filling in the center of the round dough and fold over, press the edges firmly and bend half circle so that both ends meet.
5. place in a tray and dry in a warm oven for 15 minutes.
6. in a pot pot sauté garlic add the yoghurt and salt and slowly stir while bringing to a boil, once it boils once, dip the shish-barak into the yoghurt sauce.
This meal is usually served over pilaf rice. Enjoy!
MUHAMARA
Bellpeper and walnut dip, perfect as a side dish with arabic food
Ingredients:
1. 1⁄4 K walnuts
2. 1⁄4 cup dried croutons
3. 2 red bell pepper
4. 1tspn salt
5. 1tspn sugar
6. 1tspn ground chili pepper 1tspn paprika
7. 3⁄4 cup olive oil
8. 3 tbspn lemon juice
9. 1 tbsp pomgranate molasses
10. 1 tbspns tomato paste
Steps:
1. chop fresh red bell-pepper into very small pieces aiming to achieve a paste like texture
2. on the same chopping board chop the walnuts to absorb all the juices from the red bell peppers paste together
3. soak the paste on olive oil and pomegranate molasses and tomato paste
4. add paprika, salt sugar, lemon juice and chilli powder to taste
5. and mix, all the while mashing up the mixture
6. add bread crumbs to bind and enjoy
Eat Muhammara as a mezza using pita bread
