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2 recipes

Shorbat freekeh

When the sunset call to prayer ends the Ramadan fast in Amman, the first spoonfuls are very often shorbat freekeh, a nourishing broth thickened with cracked green wheat that was roasted in the field while still young. The smoke from that roasting gives the soup its distinctive, almost barbecue-like depth, while chicken, cinnamon and cardamom keep it gentle on an empty stomach. It is followed by dates, salad and the main dish. The usual mistake is not picking over and rinsing the freekeh, which can hold tiny stones and chaff. Chef's tip: toast the rinsed freekeh in butter for a couple of minutes before adding the broth; it brings out the smokiness.

85 minJordanianSoups
by KrazyBadal 0 views

Rashoof

In the stone villages around Karak and Tafileh, rashoof is what simmers on cold, wet evenings: brown lentils and coarse bulgur cooked soft, then enriched with jameed, the dried salted yoghurt that is also the soul of mansaf. The result is thick, sour and comforting, almost a porridge, finished with a heap of onions fried golden in samneh. Jameed is sold in hard balls or as a liquid in Middle Eastern shops; thick strained yoghurt with a little extra salt makes a fine stand-in. The classic mistake is letting the soup boil hard once the yoghurt goes in, which makes it split into grainy curds. Chef's tip: temper the yoghurt with a ladle of hot soup first and stir in one direction over a low heat; it stays silky.

65 minJordanianSoups
by KrazyBadal 0 views