Al-rashoof (Traditional Soup from Jordan)

Previous
Next

Authorksalman
RatingDifficultyIntermediate

Al-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.

Yields6 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 2 cups brown lentils, washed and drained
 1/3 cup rice, washed and drained
 4 cups jameed, liquid (in case it is not available, it is possible to use yogurt)
 1 onion, chopped
 1 onion, thinly sliced
 1 tablespoon ghee
 1/4 cup olive oil
 Salt, to taste

1

Place Lentils in a deep saucepan, add cold water and put on high heat, until it boils. Remove any formed foam.

2

Add rice and chopped onion and simmer over medium heat until tender.

3

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).

4

The density of the soup is adjusted by adding boiling water.

5

Add salt and black pepper, noting that jameed liquid is salty.

6

In a frying pan, add olive oil, ghee, thinly sliced onion. Fry onions until golden then Drain.

7

Pour ghee and oil over the lentils.

8

Serve the soup hot and garnish with fried onions.

Category

Ingredients

 2 cups brown lentils, washed and drained
 1/3 cup rice, washed and drained
 4 cups jameed, liquid (in case it is not available, it is possible to use yogurt)
 1 onion, chopped
 1 onion, thinly sliced
 1 tablespoon ghee
 1/4 cup olive oil
 Salt, to taste

Directions

1

Place Lentils in a deep saucepan, add cold water and put on high heat, until it boils. Remove any formed foam.

2

Add rice and chopped onion and simmer over medium heat until tender.

3

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).

4

The density of the soup is adjusted by adding boiling water.

5

Add salt and black pepper, noting that jameed liquid is salty.

6

In a frying pan, add olive oil, ghee, thinly sliced onion. Fry onions until golden then Drain.

7

Pour ghee and oil over the lentils.

8

Serve the soup hot and garnish with fried onions.

Al-rashoof (Traditional Soup from Jordan)

Leave a Reply

Your email address will not be published. Required fields are marked *