AuthorksalmanAl-rashoof is a traditional Jordanian soup that is usually served in winter and typically made with a combination of brown lentils, rice, onions, and jameed liquid or yogurt.
A winter meal consisting of coarse wheat flour, lentils and yogurt, popular in northern Jordan.
Place Lentils in a deep saucepan, add cold water and put on high heat, until it boils. Remove any formed foam.
Add rice and chopped onion and simmer over medium heat until tender.
In a saucepan over medium, add the jameed liquid and stir until it boils. Add it to the lentils and stir. Let it cook over low heat until thickened (in case of using yogurt instead of jameed, add a tablespoon of starch and stir well).
The density of the soup is adjusted by adding boiling water.
Add salt and black pepper, noting that jameed liquid is salty.
In a frying pan, add olive oil, ghee, thinly sliced onion. Fry onions until golden then Drain.
Pour ghee and oil over the lentils.
Serve the soup hot and garnish with fried onions.
Ingredients
Directions
Place Lentils in a deep saucepan, add cold water and put on high heat, until it boils. Remove any formed foam.
Add rice and chopped onion and simmer over medium heat until tender.
In a saucepan over medium, add the jameed liquid and stir until it boils. Add it to the lentils and stir. Let it cook over low heat until thickened (in case of using yogurt instead of jameed, add a tablespoon of starch and stir well).
The density of the soup is adjusted by adding boiling water.
Add salt and black pepper, noting that jameed liquid is salty.
In a frying pan, add olive oil, ghee, thinly sliced onion. Fry onions until golden then Drain.
Pour ghee and oil over the lentils.
Serve the soup hot and garnish with fried onions.