Jordan Almonds – Interesting Facts About Jordan Almonds
Jordan Almonds – Interesting Facts About Jordan Almonds
Jordan almonds are roasted almonds that have a thin sugar coating.
Keeping Current On Coffee
Keeping Current On Coffee
Coffee Houses, in their present form, began opening in earnest around 1990.
Raw Kibbeh (Kibbeh Nayeh)
Prep Time
30 Minutes
Cooking Time
0 Minutes
Servings
8-10 People
Ingredients
- 2 cups (400 g) fine-ground bulgur wheat
- ½ lb (250 g) fresh beef or lamb
- Salt, to taste
- 3 oz (85 g) Hashems Kammoony Spice
- ½ medium red bell pepper, coarsely chopped
- 2 medium onions, diced
- 2 tablespoons paprika
- ¼ cup (60 ml) olive oil
Directions
- Pour the bulgur wheat into a large bowl and cover with room-temperature water; soak 2 minutes then drain the water; repeat 1 time.
Garlic Mayonnaise (Toum/Toumieh)
Prep Time
5 Minutes
Cooking Time
0 Minutes
Servings
About a cup
Ingredients
- 2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
- 2 large egg whites or 1 large egg
- 1 cup (250 ml) oil
- 1 tablespoon lemon juice
- 1 tablespoon cold water
Directions
- Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.
Hummus with Several Variations (Hummous Bil Tahina or M’sebaha)
Prep Time
10 Minutes + 12 to 24 hours to soak the chickpeas
Cooking Time
2 Hours
Servings
About 3 cups (675 g)
Ingredients
- 1 cup (½ lb/250 g) dried chickpeas
- ⅓ cup (80 g) tahini
- 4 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 2 large cloves garlic, crushed
- ¾ teaspoon salt
- 4-8 tablespoons water, or more as needed
- 4 tablespoons olive oil
- Pinch ground sumac (optional, for garnish)
- Flatbread (for serving)
- VARIATION 1: Hummus with Pine Nuts
- 1 batch Hummus
- 4 tablespoons pine nuts
- VARIATION 2: Hummus with Ground Meat
- 1 batch Hummus (reduce olive oil to 2 tablespoons; omit sumac)
- 1 small onion, finely diced
- ¼ lb (100 g) lean ground lamb or beef
- ¼ teaspoon salt
- Pinch each of ground cinnamon, ground allspice, ground clove, and ground nutmeg
- Pinch freshly ground black pepper
- 2 tablespoons pine nuts
Directions
- HUMMUS
- Soak the chickpeas in cold water for 12 to 24 hours; drain.