Rashoof – Traditional Jordanian Winter Dish –Rashoof Recipe & Preparation
Rashoof is a hearty winter dish from the Levantine kitchen, deeply rooted in Bedouin traditions of Jordan, which is considered its homeland. From there, it spread to Palestine, other parts of the Levant, and northern Saudi Arabia.
It is especially popular among Bedouin communities during the cold winter months, as it provides warmth, energy, and sustenance to withstand the harsh desert climate.
Nutritionally, Rashoof is calorie-dense and nourishing. Every 300 grams contains about 250 calories, 15 g of protein, 34 g of carbohydrates, and 7.5 g of fat.
Ingredients (Serves 4)
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250 g green lentils
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1 liter water
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1 ½ tbsp vegetable oil
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100 g red onion, sliced thinly
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130 g white onion, diced
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125 ml hot water
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500 g jameed (dried yogurt)
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250 g low-fat plain yogurt
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2 chicken stock cubes
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1 tsp ground white pepper
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1 tbsp vegetable oil
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4 tbsp dried mint
Preparation
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Cook the lentils:
Place the lentils in a medium pot with water. Bring to a boil and cook until tender. Drain and set aside. -
Fry the onions for garnish:
Heat oil in a pan, fry the onion slices until soft and golden, then set aside for later use as a topping. -
Prepare the yogurt base:
In the same pan, sauté the diced onions until soft. Add the jameed and yogurt, stirring well. Bring the mixture to a boil, then reduce the heat and simmer gently for 5 minutes. -
Add flavoring:
Stir in the chicken stock cubes and continue mixing. -
Combine lentils and sauce:
Add the cooked lentils into the jameed-yogurt sauce, stirring over low heat for about 10 minutes. -
Prepare the mint oil:
In a small pan, heat oil, add the dried mint, and stir for about 3 minutes—being careful not to burn it. -
Assemble and serve:
Pour the lentil-yogurt soup into bowls. Garnish with fried onions, then drizzle the mint oil around the center for aroma and presentation. Serve hot and enjoy its warming taste.
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