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Chak Chak

Serves 4

Chak Chak is the rice krispie treat of Kazakhstan. Totally irresistible and finger-licking good. Fry up a batch of fresh noodles in an entire stick of butter and coat with sweet honey goodness – you’ll see what I mean. How could it not be?

Plus, with Halloween around the corner, the time couldn’t be better to make chak chak…. after all, there’s nothing like putting a little international spin to your spooky dessert table… a spin that looks rather like brains!

Ingredients:

2 cups fresh noodles
1 stick butter
1/4 cup honey
1/2 cup sugar

Method:

Gather 2 cups of fresh noodles.

Toss with a bit of flour and cook…

… in a stick of melted butter, over medium heat. Toss continually until the butter coats all the noodles; this way they won’t stick.

The noodle’s thickness will determine the cooking time. Mine took about 5 minutes. They are ready when they are a little crispy and golden.  Eat a few straight from the pan. Then eat a few more. Set the rest aside.

Next, gather the honey and sugar…

… and melt them together in a small saucepan. Let the mixture bubble away until all the sugar dissolves.Pour over the fried noodles while still boiling. Toss to coat evenly.

Dip your hand in cool water and shape the noodles into domes. The cool water keeps you from being burned and it keeps the honey from sticking to you. You can make small ones, like I did, or one large one.

Either way is delicious. For sure.

Serve at room temperature (if you can wait that long!).

It comes out chewy, sticky, and sweet, with the barest hint of crunch.

Enjoy this simple treat with a giant cup of tea.

Thanks Kazakhstan!

Chak Chak
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Chak Chak is the rice krispie treat of Kazakhstan. Totally irresistible and finger-licking good.
Chak Chak
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Chak Chak is the rice krispie treat of Kazakhstan. Totally irresistible and finger-licking good.
Ingredients
  • 2 cups noodles (fresh)
  • 1 stick butter
  • 1/4 cup honey
  • 1/2 cup sugar
Servings:
Units:
Instructions
  1. Melt the butter in a medium pot over medium heat.
  2. Toss the noodles in a bit of flour and place in the pot to cook until a little crispy and golden. About 5 minutes depending on noodle thickness.
  3. Melt the honey and sugar in a small saucepan over medium heat. Let the mixture bubble until all the sugar dissolves.
  4. Pour mixture over the fried noodles while still boiling. Toss to coat evenly.
  5. Dip your hand in cool water and shape the noodles into domes.

Salty Salty Chai

Every time I sip a cup of tea, my lips naturally curl up into a smile.

It’s the world’s best mood enhancer.

Chai tea is particularly warming.

In Kazakhstan people like to add salt, pepper, butter, and even sour cream (Kalmak) to their tea.

It’s a whole new world of flavor.

If you’re feeling adventurous add a few salty shakes, buttery tabs, or sour cream plops into our homemade chai.

You can also try it with plain black tea – like we did with our butter tea from Bhutan.

It’s all good.

As long as it makes you smile!

Don’t you think?


Salty Salty Chai
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In Kazakhstan people like to add salt, pepper, butter, and even sour cream (Kalmak) to their tea.
Servings Prep Time
1 person 5 minutes
Servings Prep Time
1 person 5 minutes
Salty Salty Chai
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In Kazakhstan people like to add salt, pepper, butter, and even sour cream (Kalmak) to their tea.
Servings Prep Time
1 person 5 minutes
Servings Prep Time
1 person 5 minutes
Ingredients
  • 1 cup black tea , prepared
  • salt
  • pepper
  • butter
  • sour cream
Servings: person
Units:
Instructions
  1. Season black tea as desired.

Central Asian Noodle Stew | Lagman Shurpa

Serves 4

Are you in need of some revitalization?

A breath of fresh air?

Are you worn out, tired, or just plain sad?

Are you cold?

I’m with you. I’m all of the above.

When I feel like this I just don’t know what I want. I want everything. And nothing. All at once.

I want to sleep. I want to watch movie after movie. I want soup. I want lots and lots of noodles. And then I feel guilty and want some veggies. But not the crunchy, raw kind. Nope, the cozy cooked kind.

Kazakhstan has the answer. Lagman Shurpa, a.k.a. noodle stew.

According to the old Kazakh saying “Meat brings strength, shurpa brings beauty” (from Please to the Table), it sounds like it will help just about every ailment.

It is also the perfect dish if you can’t decide what continent you’d like to eat from. It acts like  a stir-fry, a stew, and a hot pot all at once. And it has turnips in it.

Great for lifting you out of a heavy day.

Ingredients:
1 1/2 lbs lamb or beef, cut in strips
vegetable oil
2 peppers (I recommend one sweet, one spicy)
2 tomatoes, sliced
1 onion, sliced
1 carrots, sliced
1 medium turnip, diced
4 cloves garlic, sliced
1 quart beef broth
1/8 cup rice or white vinegar (more to taste)
red pepper flakes
salt

1 batch homemade lagman noodles

Garnishes:

basil, cut into strips
red pepper flakes
Sirracha chili sauce

Method:

Let’s find a peaceful place. Perhaps a bubbling brook or a grassy valley. Imagine yourself there. Imagine long lost friends happily exploring the terrain with you.

Mountains in Kazakhstan. Photos by Kalvis Vitolins and DenRu

Find a comfortable nook to build a fire and make some stew.

Now, cut up all the veggies in thin strips and cube the turnip.

Do the same with the lamb.

Then, heat a wok or large skillet over high heat and swirl in a couple tablespoons of vegetable oil. When it’s extremely hot, toss in the meat and stir quickly, browning it.

Next, add in the veggies and garlic. Stir-fry a few minutes until softened.

Toss with salt and red pepper flakes – as much as you’d like.

Add the beef broth and bring to a simmer.
Cook for 45 minutes or until the flavors come together and all the vegetables are tender.
Meanwhile, find a spot to sit awhile. Let yourself feel whatever it is you need to feel. Awaken. Breathe. Smile.

Ruins near Shal (kheyrabaad). Photo by Vahidjankouk.

When you get back, add in the vinegar and taste for seasoning. The vinegar will brighten the stew’s flavor and make the shurpa completely comforting.
Ladle over lovely homemade noodles and garnish with fresh basil, red pepper flakes, and hot sauce to taste. The fresh basil makes it totally addictive.
Take the time to enjoy this one with a dear friend or a memory of a friend.
Central Asian Noodle Stew | Lagman Shurpa
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According to the old Kazakh saying “Meat brings strength, shurpa brings beauty” (from Please to the Table), it sounds like it will help just about every ailment. It is also the perfect dish if you can’t decide what continent you’d like to eat from. It acts like a stir-fry, a stew, and a hot pot all at once. And it has turnips in it.
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Central Asian Noodle Stew | Lagman Shurpa
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You:
Rate this recipe!
Print Recipe
According to the old Kazakh saying “Meat brings strength, shurpa brings beauty” (from Please to the Table), it sounds like it will help just about every ailment. It is also the perfect dish if you can’t decide what continent you’d like to eat from. It acts like a stir-fry, a stew, and a hot pot all at once. And it has turnips in it.
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Ingredients
  • 1 1/2 lb lamb (or substitute beef), cut in strips
  • vegetable oil
  • 1 bell pepper
  • 1 hot chili pepper (or another bell pepper for mild)
  • 2 tomatoes , sliced
  • 1 onion , sliced
  • 1 carrot , sliced
  • 1 medium turnip , diced
  • 4 cloves garlic , sliced
  • 1 wuart beef broth
  • 1/8 cup rice vinegar - OR -
  • white vinegar
  • red pepper flakes
  • salt
  • 1 batch homemade lagman noodles
Garnishes
  • basil , cut into strips
  • red pepper flakes
  • Sirracha chili sauce
Servings: people
Units:
Instructions
  1. Cut up all the veggies in thin strips and cube the turnip.
  2. Do the same with the lamb.
  3. Then, heat a wok or large skillet over high heat and swirl in a couple tablespoons of vegetable oil. When it's extremely hot, toss in the meat and stir quickly, browning it.
  4. Next, add in the veggies and garlic. Stir-fry a few minutes until softened.
  5. Toss with salt and red pepper flakes—add as much as you like.
  6. Add the beef broth and bring to a simmer.
  7. Cook for 45 minutes or until the flavors come together and all the vegetables are tender. Add in the vinegar and taste for seasoning. The vinegar will brighten the stew's flavor.
  8. Ladle over lovely homemade noodles and garnish with fresh basil, red pepper flakes, and hot sauce to taste.

Menu: Kazakhstan

Cabo loved his scraps as much as the next cat, which is why I know he would have endorsed this Kazakh saying:

“Meat brings strength, shurpa brings beauty” (as found in Please to the Table).

If he could speak, he probably would have used it anytime the grill was on (although he was known to love watermelon, too).

I can hear him now:

“MMmmmmeow, that smells good. Can I have some? Purrrrlease? You know, the Kazakh’s will tell ya – meat brings strength, shurpa brings beauty. Mmmmeow.“

I’ll miss that silly cat.

With that being said, today is a good day for a filling, replenishing meal. A menu as good for celebrations as it is for mourning. A selection both comforting and nourishing. Plus, this grouping is filled with fun words – just saying them will bring joy into your day.

What sounds good to you?

Central Asian Noodle Stew (Lagman Shurpa) [Recipe]
A blend of thick, homemade noodles, stir-fried lamb and veggies, finished in a light broth. A sprinkling of fresh basil sends it over the edge. Perfect comfort food for a fall afternoon.

Homemade noodles (Lagman) [Recipe]
All you need is a rolling pin and a knife for these simple egg noodles. Lagman are said to be the cousin of lomein.

Chak Chak [Recipe]
Homemade noodles fried in butter and coated in a honey syrup. The end result sticks together like rice krispie treats, but tastes bee-liscious.

Salty  Salty Tea [Recipe]
It’s true. Stay tuned.

About the food of Kazakhstan

Sharyn River Canyon in Kazakhstan. Photo by Jonas Satkauskas.

Last night we had to say goodbye to my sweet kitty Cabo. He was very sick with feline AIDS. I’m feeling pretty low right now, so I hope you understand if I keep this brief.

Thankfully, Kazakhstan has fascinating food, so it is a decent diversion from my tired, puffy eyes and splitting heartache. And diversion is exactly what this heartache needs.

So let’s go for it. Let’s talk Kazakhstan.

Imagine eating a meal that has elements of Asia, Eastern Europe and the Middle East all bundled up together.

The result is the occasional stir-fry, noodle [recipe], turnip, and lamb-laden stew [recipe].

In one pot.

A melting pot, if you will.

With a side of pickled vegetables.

Kaindy Lake, Kazakhstan. Photo by Jonas Satkauskas.

The Kazakh’s eat a lot of boiled meats – and unusual meat, too – like horse. Lamb is probably the most popular meat and one place you’ll find it is in Manti, a steamed dumpling served with sour cream.

Like in the Middle East, the Kazakh’s love extremely sweet sweets – honey soaked noodles are particularly popular (called chak chak) [recipe], although fried dough is also beloved. They call theirs Baursaki. Serve with salty tea [recipe].

So those are a few tidbits about Kazakhstan. I hope you have a happy day.

And those of you with pets, give them a special hug for me.

Maps and flag courtesy of CIA World Factbook.

Monday Meal Review: Jordan

 

THE SCENE

I had a lot of time to think while caramelizing the four giant onions for the mujadddara.

Ninety minutes, to be exact. My eyes were puffy and red from the sharp fumes. The scent clung to my hair and clothes.

As the onions burned hotter and hotter, they released their juices until they were swallowed up in their own bubbling oniony swimming pool. It took at least 45 minutes for the liquid to steam off. I thought they would never start browning.

As I stood there, stirring the soupy mess, my mind ran over and over the the last few months.

One thing kept popping back up.

About how I haven’t told you yet.

How I’ve shied away from being real with you, my dear, trusting friends (and I’m so glad you’re here).

As the onions finally dried out enough to begin caramelizing, I promised myself to to tell you.

And not just part of the truth. The whole thing. Because that’s life. It’s real.

So, here goes.

Keith’s 21 year-old son is going to have a baby.

We found out on Facebook when he tagged a boy Kaiden as his son and people began writing congratulations on his wall. It took weeks for the shock to settle in and to move past the initial hurt of how we found out.

We were our own variety of soggy, soupy onions. We needed some time to let the steam dissipate on the matter.

But here’s the thing. If you sit with something long enough – if you really consider it with love in your heart – some amazing things begin to happen.

You begin to realize that what  initially seemed like a personal slight was simply a young person frozen in fear.

A young person not knowing the right words.

A young person communicating within the digital world – a safe place where one can hide behind a screen – instead of the real world. Because the real world is just too hard to deal with sometimes.

It’s a sign of the times.

Eventually we embraced the situation. Life. Family.

We found the joy that can only come with the promise of new life.

After all, the baby will be here at the end of October.

That’s reality.

A baby!

A beautiful baby boy.

Now that the emotions have simmered down, they are nicely caramelizing.

Case in point?

We’ve officially moved on to worrying about what names we should go by. And, of course, the health of the baby, mom, and dad to be.

So, please, join me in sending them sweet wishes for their success.

And remember to always choose love. Every chance you get.

THE FOOD

Jordanian Inspired Spiced & Grilled Chicken [Recipe]

What I liked most about this dish:

There are nights I’m exhausted but I still need to get something on the table. This simple chicken dish is a good contender. I can make it up one day and serve it that night or the next day. The longer it marinates the better. If you’re not into grinding up the onion, just mix the spices with some olive oil and toss the chicken with that. You can fry up some onions separately.

What I liked least about this dish:

I’m a little bit over plain ‘ol chicken breasts. Next time I’ll go for dark meat or kabobs with happy chunk of pepper and tomato.

Mujaddara (Lentil & Bulgur Pilaf) [Recipe]

What I liked most about this dish:

This recipe makes a lot of pilaf. The flavor is simple – plain even – but this is nice because it goes with any dish you can think of. The caramelized onions take it totally over the edge – they are the real star of the show. Ava had never tried a caramelized onion before this dish – now she no longer picks them out of her other food! Yay! I’ll definitely be making this one again.

What I liked least about this dish:

It takes a long, long time to caramelize that many onions. If you don’t have any deep, troubling family matters to think about, perhaps you can get some other things done around the kitchen – perhaps a top to bottom scrubbing?

A Jordanian Snack [Recipe]

What I liked most about this dish:

Did you notice… everything about this snack is triangle-eriffic. At the end of the day, while I didn’t expect to like the salty cheese with the sweet fruit, this was a fun and refreshing snack. I’m all about bringing this to the park for Ava to snack on.

What I liked least about this dish:

I wish I could have eaten it in Jordan!

Arabian Cardamom Coffee [Recipe]

What I liked most about this dish:

Adding a few seeds from cardamom pods is a super quick way to add authentic Arabian flavor to coffee. If you don’t grind your own coffee you could also just add powdered cardamom to ground coffee.

What I liked least about this dish:

Nothing.

Ava’s Corner:

Jordanian Inspired Spiced & Grilled Chicken

Serves 4

There was a time when I wasn’t a very good cook, but I sure liked to try. Every night I rifled through my spice collection, eventually sprinkling a little of this and a little of that on top of whatever I was making.

And when I say a little I mean a little.

A speck. A drop. A dusting.

My food never had much flavor because I was scared to overdo it.

I’ve since learned (mostly thanks to my time at the Culinary Institute of America) that you need to be brave – bold – generous – when seasoning food.

In every culture there’s a collection of common spices used in dishes. If you pull them together just right you can make anything taste great. And the happy side effect? Instant teleportation via stove top travel. This recipe is inspired by the Jordanian chicken in Steven Raichlen’s book Planet Barbecue! which is loaded up with the earthy and intoxicating flavors of cumin, coriander, paprika and more, marinated on a bed of sliced onions.

I’ve made the recipe a bit simpler by pulsing the the spices together with the onions into a paste and by using plain ol’ chicken breasts. It occurred to me I have not made plain ‘ol chicken breasts since I started this adventure which is, in a word, weird. For deeper flavor you could definitely put this on dark meat.

Ingredients:

4 chicken breasts

1 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp pepper
2 bay leaves
1/2 onion
salt (1-2 Tbsp)
olive oil (optional)

Method:

Today, we’re building a foundation of flavor – strong and sturdy – like a Jordanian castle.

Qasr Haraneh. Photo by David Bjorgen

 

In a small food processor, pulse together the spices, bay leaves, and onion. You will need to scrape down the sides a few times to make sure the bay leaf gets totally broken down.

The result will be a happy paste. If you’d like to add richness, you can swirl in some olive oil now. It’s almost a requirement when working with white meat.

Rub all over the chicken and let marinate for several hours. 

 

Grill over medium-high until done – about 5 minutes per side for large breasts (or until it reaches an internal temperature of 160F). The end result?  A richly flavored chicken breast that captures the spirit of Jordan.

This would also be good on a kabob with fresh veggies strung between pieces of chicken.

Enjoy!

Jordanian Inspired Spiced & Grilled Chicken
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In every culture there’s a collection of common spices used in dishes. If you pull them together just right you can make anything taste great. And the happy side effect? Instant teleportation via stove top travel. This recipe is inspired by the Jordanian chicken in Steven Raichlen’s book Planet Barbecue! which is loaded up with the earthy and intoxicating flavors of cumin, coriander, paprika and more, marinated on a bed of sliced onions. I’ve made the recipe a bit simpler by pulsing the the spices together with the onions into a paste and by using plain ol’ chicken breasts. It occurred to me I have not made plain ‘ol chicken breasts since I started this adventure which is, in a word, weird. For deeper flavor you could definitely put this on dark meat.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 1-3 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 1-3 hours
Jordanian Inspired Spiced & Grilled Chicken
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Rating: 0
You:
Rate this recipe!
Print Recipe
In every culture there’s a collection of common spices used in dishes. If you pull them together just right you can make anything taste great. And the happy side effect? Instant teleportation via stove top travel. This recipe is inspired by the Jordanian chicken in Steven Raichlen’s book Planet Barbecue! which is loaded up with the earthy and intoxicating flavors of cumin, coriander, paprika and more, marinated on a bed of sliced onions. I’ve made the recipe a bit simpler by pulsing the the spices together with the onions into a paste and by using plain ol’ chicken breasts. It occurred to me I have not made plain ‘ol chicken breasts since I started this adventure which is, in a word, weird. For deeper flavor you could definitely put this on dark meat.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 1-3 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 1-3 hours
Ingredients
  • 4 chicken breasts
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp pepper
  • 2 bay leaves
  • 1/2 onion
  • 1-2 Tbsp salt
  • olive oil (optional)
Servings: people
Units:
Instructions
  1. In a small food processor, pulse together the spices, bay leaves, and onion. You will need to scrape down the sides a few times to make sure the bay leaf gets totally broken down.
  2. The result will be a happy paste. If you’d like to add richness, you can swirl in some olive oil now. It’s almost a requirement when working with white meat.
  3. Rub all over the chicken and let marinate for 1-3 hours.
  4. Grill over medium-high until done – about 5 minutes per side for large breasts (or until it reaches an internal temperature of 160F). The end result? A richly flavored chicken breast that captures the spirit of Jordan.
  5. This would also be good on a kabob with fresh veggies strung between pieces of chicken.

Arabian Cardamom Coffee

There’s nothing as relaxing as sharing a cup of coffee with a dear friend.

It helps you celebrate the life you are in. A part of the past. A bearer of the future.  Everything connected.

Roman columns in Jerash, Jordan. Photo by David Bjorgen.

There are even coffee ceremonies organized around this special drink, in which the raw beans are carefully washed before grinding and brewing.

To make an extra special pot of coffee, grind the seeds of 3-6 cardamom pods for every 1/4 cup of coffee.

Brew as normal – with a smile and a friend…

… while laughing about nothing at all.

And everything, too.

Arabian Cardamom Coffee
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There’s nothing as relaxing as sharing a cup of coffee with a dear friend. It helps you celebrate the life you are in. A part of the past. A bearer of the future. Everything connected.
Servings
2-3 people
Servings
2-3 people
Arabian Cardamom Coffee
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There’s nothing as relaxing as sharing a cup of coffee with a dear friend. It helps you celebrate the life you are in. A part of the past. A bearer of the future. Everything connected.
Servings
2-3 people
Servings
2-3 people
Ingredients
  • 3-6 cardamom pods
  • 1/4 cup coffee grounds
Servings: people
Units:
Instructions
  1. Grind the seeds of 3-6 cardamom pods for every 1/4 cup of coffee. Then brew as normal.

Snacktime in Jordan

The weather finally took a turn here, in Oklahoma. Over the course of 24 hours we dropped rather suddenly from 100+F degree temperatures to a rather balmy 70 something or other.

I’ve never been happier.

The proof: I did two cartwheels on our freshly cut lawn.

I’m guessing it’s been at least 8 years since I last did a cartwheel.

My hands ended up covered in grass clippings, but it was totally worth it.

In the spirit of the perfect picnic weather, I’m sharing an unusual Jordanian snack – flatbread, watermelon, and white cheese.

I learned about it at Landlopers, where Matt tells his readers:

First, a small slice of the sweet watermelon was consumed, followed by some bread with the salty white cheese. A true culinary oddity, it all worked together in a perfect melody of taste and texture. The watermelon cut the saltiness of the cheese, which in turn acted as the perfect compliment to the sweet fruit.

I’m totally in.

Are you?

Lentil & Bulgur Pilaf | Mujaddara

Serves 6

Generosity. When people give it freely you feel loved. Taken care of. Your spirit smiles from the inside out.

Your day is instantly better.

It’s one of the most splendid qualities a person can have.

In Jordan, as in many of the region’s countries, generosity to strangers is an honored mealtime practice. In times of plenty, the best part of the meal goes to the stranger. Even in poverty the last crumb goes to the hungry stranger.

Today we explore Mujaddara – a splendid vegan dish that will fill a large platter and then some. Perfect for practicing generosity.

Sometimes made with bulgur and sometimes with rice, Mujaddara is always made with lentils and caramelized onions. Get ready for fantastic twist on pilaf.

Recipe inspired by the post at HabeasBrulee.com

Ingredients:

Garnish:

4 extra-large onions, sliced in half moons
1/2 cup olive oil

pine nuts & raisins (optional)

For the pilaf:

2 cups lentils
1 cup bulgur
5 cups water
salt
pepper

Method:

Let’s make a loving gift from a simple meal.

In the spirit of generosity, head to the store and pick out four of the largest onions you can find. Softball sized is good. Slice them up and caramelize them in a large, wide pan with olive oil. Start over high heat and, as the onions begin to color and all the juices cook off, reduce the heat so they do not burn. This will take an hour or so (up to 90 minutes).  You can do less onions but the sweet, soft onion is the main flavoring of the pilaf, so I’d recommend you do the full amount.

Meanwhile, add lentils, bulgur, water, and seasoning to a medium pot and bring to a simmer. Cover and simmer over low heat until tender (20-30 minutes). Add extra water, if necessary – although it probably won’t be (the pilaf should steam towards the end, just like rice). PS. Am I the only one who likes to run their fingers through bowls of dried grains and legumes?

While you’re waiting for the Mujaddara to cook, whet your appetite with a long walk along Rum Mountain.

Wadi Rum from the top of Rum mountain, Jordan. Photo by Ester Inbar.

When you return you’ll find a fluffy pilaf. All the water absorbed into the grains. Delicious.

Spoon onto a large platter into a giant mountainous mound.

Think of it as a beautiful gift to the world… no different from any other glory of nature.

… which only gets better when topped with an outrageous amount of sweet, caramelized onions.

Because life can never be too sweet.

It’s true.

I’ve tested the theory.

(Share most generously with as many people as you can muster.)

Lentil & Bulgur Pilaf | Mujaddara
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Sometimes made with bulgur and sometimes with rice, Mujaddara is always made with lentils and caramelized onions.
Lentil & Bulgur Pilaf | Mujaddara
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Sometimes made with bulgur and sometimes with rice, Mujaddara is always made with lentils and caramelized onions.
Ingredients
Pilaf
  • 2 cups dried lentils
  • 1 cup bulgur
  • 5 cups water
  • salt
  • pepper
Garnish
  • 4 extra large onions , thinly sliced
  • 1/2 cup olive oil
Servings:
Units:
Instructions
  1. Caramelize the onions in a large, wide pan with olive oil. Start over high heat and, as the onions begin to color and all the juices cook off, reduce the heat so they do not burn. This will take an hour or so (up to 90 minutes).
  2. Meanwhile, add lentils, bulgur, water, and seasoning to a medium pot and bring to a simmer. Cover and simmer over low heat until tender (20-30 minutes). Add extra water, if necessary.

Menu: Jordan

I’m feeling rather minimalist, especially after cooking Japan last week. Thankfully Jordan has plenty of recipes that fit the bill. This week’s menu is organized around the beauty of simplicity. Each of our Jordanian dishes celebrates fresh, clean but intense flavors, from caramelized onions in an otherwise simple pilaf, to a few cardamom seeds ground into regular coffee. Even plain chicken breasts can be perked up with a blast of straightforward spices.

After all, life is easier when you strip away the complications. And aren’t we all more likely to try something new if it’s not too far out of our comfort zone?

What sounds good to you?

Mujaddara (Lentil & Bulgur Pilaf) [Recipe]
A giant, fluffy mound of lentils and bulgur served with oodles of caramelized onions. This affordable, nutrient packed dish will make you healthy, wealthy, and wise.

Jordanian Inspired Spiced & Grilled Chicken [Recipe]
A simple spice blend to give plain ‘ol chicken breasts a kick in the pants.

Arabian Cardamom Coffee [Recipe]
Fresh coffee beans ground with cardamom seeds. Floral, intoxicating, and all natural.

Snacktime in Jordan [Recipe]
A surprising snack fit for a picnic… sweet and salty. Doughy and wet. You’ll just have to wait and see…

*All recipes and reviews will be up by Monday morning.

About the food of Jordan

Petra, Jordan. Photo by Bernard Gagnon.

Jordan is a desert wonderland – generally hot, dry, arid – and full of some of the most fabulous landmarks around. Just ask Hollywood – they love using Jordan’s unique scenery in films. Most notably, there’s the city of Petra, carved into rose colored stone – existing only in legends for 7 centuries until it was uncovered in 1812 deep in the desert rocks. How cool is that? It’s like the lost city of Atlantis, found… the stuff of dreams. Since it’s discovery, the allure of this city built into the stone has captivated millions, particularly Indiana Jones, in his last crusade.

For real.

Amman, Jordan. Photo by Effi Schweizer.

Jordan also lays claim to the lowest point in the world – the Dead Sea at (-)1378 feet. That’s pretty low. But don’t worry – you won’t sink. The salt makes the water so thick that it’ll keep you afloat. This funny characteristic of the Dead Sea reminds me of  life – even when you’re at your lowest, someone or something will keep you afloat, as long as you just throw yourself back in trust.

Scary but true.

Today, in my Jordanian research, I saw something I never thought I’d see: yogurt as hard as a rock. Literally. These softball sized pieces of dehydrated yogurt could easily break a window. The yogurt is dried in order to preserve it for long treks across the desert, particularly among nomadic communities in Jordan. You need to hammer it apart to shatter the yogurt into small pieces which are then rehydrated.

Sunset in Aqaba, Jordan by Berthold Werner

Today the dried yogurt is most commonly used in Jordan’s most traditional meal – Mansaf – a large platter of lamb or goat meat stewed in the yogurt and served atop a bed of saffron rice and flatbread.  The animal’s head is served in the center of the platter and is served to the honored guest. Extra yogurt broth is ladled over the entire platter which is then enjoyed family style, without silverware (the right hand is used to scoop it up instead).

If you’re in the mood for something lighter, you can enjoy fresh watermelon, cheese and bread [Recipe]. Other small dishes enjoyed in Jordan include hummus [recipe] and falafel – two treats that have become incredibly popular throughout the world.

Amman Theater. Photo by Grashoofd.

Pilafs form the basis for many healthy meals – including Mujaddara, a lentil and bulgur (or sometimes rice) dish served with deeply caramelized onion [Recipe]. The meal can be rounded out with flatbread (like pita [recipe]) and some spiced chicken  [Recipe] or kabobs.

Coffee in Jordan, as with the rest of the Middle East, is an elaborate and delicious affair. While many cups are sipped with little more than sugar, a very popular version includes plenty of freshly ground cardamom, which gives it the most delicate, floral aroma [Recipe].

Panorama of Jordan, between Amman and Aqaba, by Hansueli Krapf. Spices shop, maps, and flag courtesy of CIA World Factbook.

So those are a few highlights of Jordanian food.

What are your favorite dishes from the region?