Here is the continuation for Jordanian cuisine, i am going to discuss for today about Ara’yes, Manasaf, Shish Kabab, and Zarb.
Let’s get started;
If you didn’t know that ara’yes is grilled, you might actually think it’s deep fried, because it’s so crispy. At least that’s what will happen when you try it for the first time.” Ara’yes”, which translates directly to the bride, is essentially two layers of pita bread, filled in the middle with minced lamb, onions, parsley, and with a fragrant allspice seasoning.
The quesadilla shaped ara’yes is then brushed with olive oil and grilled over hot charcoal so that it turns golden brown and crispy on the outside. The combination of that roasted olive oil bread and the oil of the minced lamb seeping into the bread, makes it irresistible.
If you are a huge fan of meat, and the good news is, Jordanian food contains lots of meat, especially lamb. I should also quickly mention that some of the dishes mentioned on this list are vegetarians — in previous posts in part (1-2-3) but not definitely not shish kebabs.
Popular across the Middle East and the Levantine, shish kebabs in Jordan are typically made from minced lamb, which is mixed with parsley and lots of salt, then molded onto big sword like skewers, and grilled over hot charcoal. The saltiness of the meat, and the ratio of meat to fat, ensures the maximum of grilled flavor gets packed into the kebabs.
There’s one Jordanian food that is without question one of the most beloved dishes in the Kingdom – a dish that has known to bring people together in harmony and has even been at the center of resolving conflict. That dish is none other than Jordanian mansaf, widely considered to be the national dish of Jordan. After trying it, you can verify and agree with the Jordanian love for mansaf, it’s absolutely an amazing dish, and something so unique it is unlike any dish you have never eaten.
There are three main components to mansaf: rice, lamb, and jameed. The jameed, which is a hard dried out and fermented goats milk yoghurt, is re-hydrated into a gravy, and used to pour over the rice and lamb. The rice and lamb are fantastic, but mansaf really shines because of the jameed, which has a sour and salty taste, and an undeniable goat flavor. When you eat a ball of mansaf, you can literally taste the land of Jordan in your bite – it’s amazing.
Similar to a Polynesian underground meat roast, the Jordanian Bedouin version of an underground oven is known as zarb. A mix of meat like lamb and chicken, rice, onions and carrots, are placed in a square hole in the ground, which is filled with flaming hot coals. The hole is then covered with a few layers of blankets to hold in the heat and finally sand is covered over the oven.
After a few hours, the meat and rice are all smoked, steamed, and grilled, all at the same time. The result is meat that’s fall apart tender Just like a few other dishes, it was served on a giant communal tray, rice at the bottom, a shoulder of lamb and all the vegetables on top. The lamb is so succulent it is unbelievable.
To be continued …
Thanks For reading🙂