Food from Jordan
Soups, salads and mezze from one of Petra's finest
Soups, salads and mezze from
one of Petra's finest traditional chefs
Shourbat soup – lentil soup
1. Rinse lentils and drain.
Place in a saucepan with the water over medium heat and bring to the
boil. Reduce heat and simmer for half an hour.
3. Return the pureed lentil mixture to pot; cook over medium heat and stir in cumin, salt and pepper.
4. Brown the chopped onion in oil, then add to the lentil mixture.
5. Cook the lentils and onion over medium heat for five minutes only.
6. Sprinkle the soup with chopped parsley and croutons.
1. Remove any stones you might find in the cracked wheat, then wash and drain it well by squeezing it with your hands. Set aside.
2. Chop tomatoes very fine and sprinkle them with salt.
3. Chop onions very fine and add to tomatoes.
4. Add parsley and mint leaves. Stir together with the burghul. Add lemon juice and olive oil and mix well.
5. Serve on a bed of lettuce or cabbage leaves with garnish.
Sambousek b'jibn – cheesy triangles
For the sambousek (dough):
1. Dissolve yeast in four teaspoons of warm water until smooth.
2. Sift sugar, salt and flour into large bowl. Pour yeast water, oil and remaining warm water into centre of bowl.
3. Mix well by hand until smooth. Transfer to floured flat surface and knead well by hand.
4. Place a mixture in oiled bowl. Cover with clean cloth, and leave in a warm place to rise until doubled in size.
5. Return dough to floured flat surface and knead well again. Divide dough into small balls and roll flat into eight inch (20cm) circles.
6. Flute edges of each circle
with your fingertips.
1. Mix stuffing ingredients together and stir well. Place one heaped tablespoon of stuffing onto each dough circle. Fold dough to form a rounded triangle.
2. Pan fry in oil until golden in colour, turning to cook each side.
3. Serve hot.
Hint: keep prepared triangles
under damp paper towel until ready to cook to avoid drying out.
Kaafta bil Tahinah – baked ground meat in tahinan sauce
2. Grease a round (40cm baking dish). Place the meat mixture in the baking dish and pat down until smooth and covering the bottom of the baking dish.
3. In a bowl, beat with a fork the water, oil, salt, tahinah and lemon juice.
4. Pour the above sauce onto the meat and garnish with the pine nuts.
5. Bake in a hot oven for 30 minutes. Serve hot with chunky potato wedges.
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