This page to discover Jordan

Shawrabat aleads

Ingredients
1 glass of washed and drained brown lentils. 2 tablespoons drained washed rice. 6 glasses of water. 1 medium onion, peeled and minced. 1 tablespoon vegetable oil or samneh. 1/4 cup finely chopped parsley. 1/2 teaspoon of salt. 1/2 teaspoon ground cumin. 1 pinch of 4 spices
Preparation
Put the lentils and rice in a pot. Add the water to cover them and close the pot Bring to the boil and cook for 90 minutes Remove and pass the mixture through a vegetable mill, adding a glass of water Put the whole thing back in a casserole dish over moderate heat Add the cumin , salt, spice and bring to a boil. Brown the onion in hot oil, then add it to the mixture in the pan, let the mixture simmer for 10 minutes Serve the hot soup sprinkled with parsley and accompanied by toast.

Hisa' aldajaj

Ingredients
1 chicken (1kg), ready to cook and cut into 8 pieces. 1/2 glass of vermicelli broken into small sticks. 1 medium onion, peeled. 2 tablespoons finely chopped celery (or parsley). 2 1/2 liters (or 10 glasses) of water. 2 tablespoon of Samneh. 1/2 tablespoon of salt. 2 cinnamon sticks. 1 cardamom pod. 1 clove. 1 nutmeg
Preparation
Brown the portions of chicken over low heat in hot samneh (or butter) Remove them and put them in a casserole dish Cover with water Add the water and all the condiments Leave to cook for about 40 minutes Remove the chicken, bone it the and put the meat back in the broth of the casserole Add the celery and vermicelli Salt and cook for 20 minutes over low heat Pour into a soup tureen and serve with toasted bread.

Tabawla

Ingredients
1/4 glass of bourghol (fine quality), washed and drained. 2 glasses of finely chopped parsley. 1 or 2 tomatoes, washed and finely chopped. 1/2 glass of finely chopped mint leaves. 1/4 medium onion, peeled and finely chopped. 1/2 glass of lemon juice. 1/2 teaspoon of salt (according to your taste). 1/2 glass of olive oil. 1 pinch of 4 spices
Preparation
Wash the minced parsley and mint. Let it drain in the colander. Soak the bourghol for 20 minutes in the minced tomatoes. Sprinkle the onion with salt and spices. Mix long and gently with the minced vegetables, olive oil and lemon juice Serve the "Tabbouleh" immediately with leaves of romaine lettuce or white cabbage.

Tahinat hims

Ingredients
2 cups of cooked or canned chickpeas. 3/4 glass of lemon juice. 1/2 glass of sesame paste. 1/4 glass of chopped parsley leaves. 2 cloves of garlic, peeled and crushed. 1/2 teaspoon of salt (according to taste). 1 pinch of cumin
Preparation
Heat the chickpeas Drain them and grind them in a grinder, leaving aside a tablespoon of whole chickpeas In a bowl, mix the garlic well with the salt, the Tahina and the lemon juice Add the peas ground chickpea and mix it well to have a homogeneous whole Taste and add salt and / or lemon juice if necessary (the mixture should be neither too firm nor too smooth) Place the mixture in a dish and sprinkle with olive oil. Sprinkle with cumin and parsley. Decorate with the chickpea seeds set aside. Serve as fresh.

Kabid maqli

Ingredients
500g chicken liver. 3 large onions, peeled and cut into strips. 1/2 glass of lemon juice (or red vinegar). 2 tablespoons of Samneh (clarified butter from buffone milk). 1/2 teaspoon of salt. 1/2 teaspoon black pepper powder. 1 pinch of Paprika
Preparation
Wash the liver and remove the thin skin surrounding it using the tip of a knife Remove the fat and cut it into small cubes Brown the onion in the Samneh over low heat. Add the cubes of liver and the paprika Salt and pepper and stir occasionally for 10 minutes Add the lemon juice and stir the mixture for 2 minutes Arrange everything in a dish and serve hot, garnished with slices of lemon.

Kabat albatatis

Ingredients
2 medium boiled teere potatoes. 1 bunch cilantro, chopped. 500 g onion, peeled and cut into rings. 3 glasses of bourghol (fine quality) macerated for 10 minutes in water. 1/2 glass of vegetable oil. 1 tbsp pomegranate molasses. 1 teaspoon of salt. 1 pinch of dried coriander. 1 pinch of turmeric. 1 pinch of cumin
Preparation
Cook the potatoes in a saucepan of boiling salted water for 20 minutes Drain them and pass them through a vegetable mill with a fine grid over a bowl Wash the bourghol, then drain it Mix the bourghol with the potatoes and half of the condiments except the turmeric Knead the mixture well Heat a little oil, throw in the onion rings and the rest of the condiments Salt and brown Add molasses and turmeric Dilute the mixture on moderate heat First method: Spread the potato dough on a tray that you will then cut in half Second method: Divide the dough into slightly oval balls Smooth them, then with your index finger, form a hole in the center by moving your finger to form a vacuum Fry the balls in thehot oil Remove them and let them drain on absorbent paper Stuff them with the onion mixture Serve hot with salad.

Yikhnat alfasulya alkhadra'

Ingredients
1 kg of beans, stemmed, tapered and cut. 750 g lamb shoulder (or chops), finely chopped. 3 glasses of water. 2 tablespoons of smaneh or butter. 1 teaspoon of salt. 1/2 teaspoon ground black pepper
Preparation
Wash the beans well and let them drain in a colander In a casserole dish, sauté the meat with a pinch of salt and pepper in the samneh or butter Add the beans and stir for 15 minutes over low heat Pour the water, salt and pepper Cover, bring to the boil, then cook over low heat Serve the stew with cooked rice.

Qurtan lubnaniatan

Ingredients
600g diced lamb shoulder. 1/2 kg of fresh leaves of corète, well washed and drained (ideal: scattered on a cloth). 1 medium chicken, ready to cook and cut into 4 portions. 1 large onion, peeled. 1 bunch of cilantro, finely chopped. 3 heads of peeled garlic. 1/4 cup dry coriander powder. 7 tablespoons of samneh or butter. 1 tablespoon of salt. 1 pinch of white pepper. 1 pinch of black pepper. 1 pinch of cinnamon
Preparation
Brown the meat with the cinnamon, black pepper and 1 pinch of salt in 2 tablespoons of hot samneh (or butter) Cover with water and bring to a boil over moderate heat. Lower the heat and continue cooking for 2 hours on a water fire Brown the chicken portions with the white pepper and 1 pinch of salt in a spoonful of samneh over low heat Cover with water and cook over moderate heat for 45 minutes, then remove and leave aside Grill the onion, then mash it with the coriander powder, 1 head of garlic, a pinch of salt and leave this mixture aside Saute the leaves of corète in 3 tablespoons of samneh. Remove and set aside Brown the garlic cloves and onion mixture in the remaining samneh. Add the minced coriander and the corète leaves. Stir the mixture, then add it to the meat Cover and let the corète simmer for 1 hour until cooked. Arrange it in a deep dish, decorate it with the chicken portions and add the cinnamon Serve hot with rice, radish, lemon and you can accompany with toast and a bowl of minced onion.

'ajnihat dajaj mashwia

Ingredients
1 kg of chicken wings. 1 bunch of cilantro, finely chopped. 2 cloves of garlic, peeled and crushed. 1 medium onion, peeled and finely chopped. 1/4 glass of lemon juice. 2 tablespoons of samneh. 1 teaspoon of salt. 1 pinch of salt
Preparation
Pass each wing over the flame to get rid of the fluff Wash the wings well, then let them drain in a colander Heat the sammeh in a heavy-bottomed saucepan. Brown the onion in it, then throw in the garlic and stir for 2 minutes Add the wings, salt, pepper and brown. Sprinkle the mixture with lemon juice and stir for 1 minute Add the minced coriander, mix well and turn off the heat Arrange the wings on a platter, serve them hot with french fries and "garlic sauce".

Kafatat maqlia

Ingredients
500g pounded (lean) meat. 1 medium onion. 2 tablespoons finely chopped parsley. 2 tablespoons samneh (or butter). 1 teaspoon of salt. 1/2 teaspoon ground paprika
Preparation
Mix meat, parsley, onion, salt and paprika Divide the mixture into several equal balls Then give them the shape of a finger and thread them onto a skewer Brown the samneh in a sauté pan and brown the skewers in it. Serve hot with fried potatoes, salad and yogurt.

'asmak tarabulus alshaayika

Ingredients
1 kg of grilled (or fried) fish, cut into pieces. 3 glasses of Taratour. 1 glass of finely chopped onions. 1 cup seeded and finely chopped green peppers. 1/2 glass of finely chopped coriander. 1/2 glass of a ground mixture of peeled almonds and shelled pistachios. 1/4 glass of fried pine seeds. 1/2 glass of olive oil. 1 tablespoon of dry coriander. 1/2 teaspoon of salt. 1/2 teaspoon cayenne pepper. 1/2 teaspoon ground cumin. 1 pinch of paprika
Preparation
Heat the oil in a saucepan and add the onion, pepper and coriander Sauté the mixture Salt, pepper and cumin. Stir, then add the mixture of almonds while stirring. Pour in the Taratour. Let the mixture cook over moderate heat, stirring, until it thickens and drops of oil appear on the surface Pour the mixture into a deep dish Decorate it with the pieces of fish, the seeds of bread and lemon slices Sprinkle with chopped parsley and serve hot.

Baklawas

Ingredients
500g filo or brik sheets (about 20 sheets). 200g of butter. 500g blanched almonds. 250g caster sugar. 350g of honey (preferably liquid). 4 tablespoons of orange blossom water. 1 tablespoon cinnamon
Preparation
In a saucepan, melt the butter over low heat. In a pan, put the almonds to toast. Crush them and add the sugar, cinnamon and 2 tablespoons of orange blossom water. Butter an oven dish. Cut the sheets of brik to the dimensions of the dish. Using a brush, brush six sheets of dough (on one side) with melted butter. Layer them in the mold and cover with half of the almond stuffing. Place on top six other sheets of pasta previously brushed with melted butter. Spread a layer of the rest of the stuffing on them. Finish with the rest of the leaves brushed with butter. Using a sharp knife, make diamond-shaped cuts. Sprinkle with a little water. Preheat the oven to thermostat 6-7 (180 - 201°C) Put the dish in the oven for 30 min: the surface of the preparation must be golden. Meanwhile, heat the honey and the rest of the orange blossom water over low heat. When the baklawa is cooked, take it out of the oven and coat it with the honey syrup.

Ma'amoul

Ingredients
The dough : 2 and a half measures of very fine semolina. 1 measure of melted butter. 1 pinch of salt. 1 pinch of mahlab. 10 g of baker's yeast. 1/4 glass of lukewarm milk. 2 tablespoons of sugar
The stuffing : 1 glass of chopped walnuts. 2 tablespoons of sugar. 1 large spoon of orange blossom water or rose water
Preparation
The dough : Mix the semolina, butter, 1 pinch of salt and 1 pinch of mahlab the day before. Let stand overnight. In the morning, dilute 10 g of yeast in 1/4 glass of lukewarm milk, add 2 tablespoons of sugar and leave to stand for 10 minutes. Then mix this sourdough into the dough, kneading well. Leave to stand for 2 hours.
The stuffing : Mix with 1 glass of chopped walnuts 2 spoons of sugar (or more, according to taste), 1 spoon of orange blossom water or rose water. Preparation Turn the dough into small balls in the apple of your hand and stuff with walnuts, then leave to rest for another half hour. Place the cakes in a buttered baking sheet and bake in a preheated oven at 175°C, until the underside is a little pink, but the top is white. Sprinkle with icing sugar when still lukewarm.

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