Al Rashoof

al rashoof
  • 300Servings
  • NAPrep Time
  • NACook Time
  • NAReady In
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Many of Jordan's residents trace their heritage to Bedouin roots so it's not surprising that the national dish is a Bedouin specialty. Check out this special dish which is often prepared as a sign of honor for guests.

Bon appétit...




Main ingredients:


Calories (kcal)
Total Fat (g)
7.50 g
Protein (g)
15.00 g
Total Carbohydrate (g)
34.00 g

Step by Step method


1. In a medium pot, on medium heat boil the washed Green Lentils in 4 cups of water until fully cooked. Drain set aside.

2. Heat 15g Vegetable Oil in a deep sauce pan and fry Onion Slices until golden brown, remove and set aside for garnish.

3. Add chopped Onions to the same pan, and gently fry until translucent. Add Water, Jameed and Yogurt to the pan with the onions, bring to boil and simmer for 5 minutes.

4. Add 2 MAGGI Chicken Stock cubes to the pot and continue stirring.

5. Add the cooked lentils and White Pepper to the Jameed sauce, and simmer on low heat for 10 minutes.

6. In the mean time, heat the remaining 10g Vegetable Oil to a small frying pan, add dried Mint Leaves and sauté for 2-3 minutes. Make sure not to burn the Mint.

7. Serve thickened Jameed and Lentil soup in a large serving dish, garnish with fried Onion slices and drizzle mint sauce around the center.


It's recommended to serve this dish with Shrak bread or pita bread.


Tips & variations

  • Shrak bread: Is a type of unleavened flatbread common in the countries of the Levant. It is baked on a domed or convex metal griddle, known as saj. The dough of Shrak is flattened and kept very thin before cooking, resulting in a very slender depth.

  • Jameed: Is a Jordanian yogurt consisting of hard dry laban (yogurt ) made from ewe or goat's milk. Milk is kept in a fine woven cheesecloth to make a thick yogurt.

  • It is important that the jameed is dry to the core because any dampness can spoil the preservation process. It is also often referred to as "rock cheese".