Jordanian Mansaf – Lamb cooked in a yogurt sauce – المنسف الأردني

Mansaf

Mansaf: Jordan’s national dish, the pride and joy of Jordanians.

It is a dish made of bone in lamb chunks (they have to be big as they will cook for a long time), slowly cooked in a goat yogurt sauce made from Jameed, served on a bed of rice, and topped with toasted pine-nuts and almonds.

How to Cook Cauliflower – Jordanian Rice and Vegetables pilaf – Maglobeh – مقلوبة

Deliciously fried cauliflower

Do you hate cauliflower? well try this recipe and it is a sure way to convert you from a hater into a cauliflower lover (at least I hope it will).

I am embarrassed to confess that I have a weird and unexplained love for maglobeh, it is irresistibly comforting and definitely not figure friendly! therefore It’s not an everyday dish, Maglobeh is the only dish (stop lying dima) is one of the few dishes that I tried to cook and failed miserably.

Lentils and Bulgur Pilaf – Mujaddara

For the Rice Mujaddara recipe please click here

Mujaddara, is a vegetarian friendly recipe that consists of cooked lentils with either white rice or bulgur topped with caramelized onions, it is very popular all over the Middle East and considered a staple in Arabic homes.

Usually it is served with yogurt, green salad, pickles, and olives. 

There aren’t many ingredients in this recipe; however the technique will affect your end result. It is not hard but in order to achieve the desired earthy and deep flavor you have to follow the steps to the tee.

Green Beans with tomato sauce – Fasolia Khadra Bzayt

The name of the dish is “Fasolia Khadra Bzayt” in Arabic which literary translate to green beans with olive oil.

A great recipe to keep in your repertoire, it is delicious (Warning: I will be saying that about most if not all of my recipes), easy, healthy and very simple. 

Perfect as a side dish with meats, poultry, and seafood OR a main course with bread/rice, and on its own.

Mediterranean Vegetable Bulgur Pilaf – برغل

So this recipe is one of my all time favorite dishes! My mom invented it while she was on an ALL vegetarian diet a couple of years ago, and ever since we make it at least once every two weeks. 

I like my bulgur spicy you can of course cut down on the chilies, but i think the spiciness of the bulgur in this recipe is suitable with the sweet onions, peppers and tomatoes, it creates a perfect balance.

What to do with sumac spice? – مسخن

In this post I will talk about a traditional recipe and a bunch of ideas to use the leftover Sumac spice in your cupboard that has been there for ages.

Sumac is a spice that is grown in the Mediterranean basin; it has a lemony earthy flavor to it, so it is perfect to add to a lot of dishs.

My favorite way to eat Sumac is in Mosakhan so here is my perfect easy recipe for this timeless dish!