Rashoof (Lentil & Bulgur Soup with Jameed)

Rashoof (Lentil & Bulgur Soup with Jameed)https://www.youtube.com/watch?v=1k5CLa2XUiQOn cold winter days, nothing warmed our bones quite like rashoof — a hearty jameed-based soup rich in flavour and a staple of Jordanian cuisine. Rashoof is made with whole brown or green lentils and either coarse burghul (bulgur) or rice, or a combination of both. While it’s popular to caramelize onions for this recipe, my family preferred to use a whole head of garlic sauteed in ghee instead. In this recipe i use both. The heartiness of this soup is perfectly balanced with a fresh side of sliced radishes, green onion, and mint, and at times with cucumber pickles or green olives. Unless you have liquid jameed on hand, you need to start making this dish a day before you plan on serving it.

Rashoof

Yield 6
On cold winter days, nothing warmed our bones quite like rashoof — a hearty jameed- based soup rich in flavour and a staple of Jordanian cuisine. Rashoof is made with whole brown or green lentils and either coarse burghul (bulgur) or rice, or a combination of both. While it’s popular to caramelize onions for this recipe, my family preferred to use a whole head of garlic sauteed in ghee instead.The heartiness of this soup is perfectly balanced with a fresh side of sliced radishes, green onion, and mint, and at times with cucumber pickles or green olives. Unless you have liquid jameed on hand, you need to start making this dish a day before you plan on serving it.

Ingredients

Instructions

Previous
Previous

Fattet Hummus

Next
Next

Stuffed Cabbage