Baku Kitchen! An independent reference of traditional food

Jordan

0 dishes.

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  • Shish barak

    Meat dumplings simmered in hot yogurt sauce. Ready in 1 hr 30 min prep and 45 min cooking. 6 servings.…

  • Shrak

    Paper-thin Bedouin bread baked on domed saj griddle. Ready in 20 min prep and 15 min cooking. 8 breads. A…

  • Shorbat freekeh

    Smoked green wheat soup with chicken; Ramadan staple. Ready in 20 minutes prep and 1 hour 15 minutes cooking. Serves…

  • Sous

    Bitter-sweet liquorice root infusion served ice cold and foaming. 15 min to prepare. 2 litres. A drink recipe from Jordan.

  • Zaatar

    Dried wild thyme mixed with sumac and sesame, eaten with oil and bread. Ready in 20 min prep and 10…

  • Falafel

    Fried chickpea balls in pita with salads, tahini and amba. Ready in 30 min prep and 12 hr soaking +…

  • Hummus

    Warm chickpea-tahini plates wiped with pita; hummusiot debate toppings. Ready in 20 min prep and 1 hr 30 min cooking.…

  • Maqluba

    Flipped rice-vegetable-chicken pot, Friday family centerpiece. Ready in 45 min prep and 1 hr 15 min cooking. 6 servings. A…

  • Mansaf

    Lamb cooked in jameed yogurt over shrak and rice; eaten communally. Ready in 40 min prep and 3 hr cooking.…

  • Zarb

    Bedouin lamb and vegetables slow-roasted in underground sand oven. Ready in 45 min prep and 3 hr 30 min cooking.…