Rashoof (Lentil & Bulgur Soup with Jameed)

Описание: On cold winter days, nothing warmed our bones quite like rashoof — a hearty jameed-based soup rich in flavour and a staple of Jordanian cuisine. Rashoof is made with whole brown or green lentils and either coarse burghul (bulgur) or rice, or a combination of both. While it’s popular to caramelize onions for this recipe, my family preferred to use a whole head of garlic sauteed in ghee instead. In this recipe i use both.

The heartiness of this soup is perfectly balanced with a fresh side of sliced radishes, green onion, and mint, and at times with cucumber pickles or green olives. Unless you have liquid jameed on hand, you need to start making this dish a day before you plan on serving it.

Makes 6 servings

Ingredients:

1 ball jameed, soaked in water overnight
1 large yellow onion
2 tbsp olive oil
3 tbsp ghee
1 cup whole brown lentils
½ cup coarse bulgur
½ cup medium-grain rice
7½ cups boiling water

Caramelized Onions:
1 large onion
2 tbsp ghee
½ tsp salt

Sautéed Garlic:
3 tbsp ghee
10 large cloves garlic, crushed
1 tbsp dried crushed mint leaves

Directions:

In a deep bowl, cover the jameed with 5 cups of room-temperature water. Let stand for 24 hours. Transfer the soaked jameed to a blender, cover with the lid, and puree until smooth. Set aside.

Combine the lentils, burghul, and rice in a fine-mesh sieve, and rinse under running water. Drain.

In a large pot over medium-high heat, heat the ghee and the oil until the mixture shimmers. Add the diced onion and cook, stirring frequently, for 15 to 17 minutes, until the onion is slightly caramelized. Stir in the lentils, burghul, and rice, and cook, stirring frequently, for 3 to 4 minutes, until the mixture is well coated in the oil and sizzling. Add the boiling water, and cook, uncovered, stirring occasionally, for 20 minutes, until the lentils are al dente.

Add all 5 cups of the pureed jameed, and reduce the heat to medium-low. Cook the mixture for 20 minutes, stirring frequently so it doesn’t stick to the bottom of the pot, until the lentils are tender. (If the mixture is too thick, add boiling water, and stir well to achieve desired soup consistency.) Turn off the heat.

In a skillet over medium heat, heat the remaining ghee until it shimmers. Add the garlic, and cook until fragrant and lightly golden, 3 to 4 minutes. Add the mint and stir well. Add two-thirds of the garlic mixture to the pot, and stir until well combined. Set aside. Reserve the remaining garlic for serving.

To make caramelized onions, in a skillet over medium heat, heat the ghee until it shimmers. Add the onion and salt, and cook, stirring frequently, until the onion is lightly caramelized, about 25 minutes.

To serve, ladle the rashoof into a bowl, drizzle with the reserved garlic mixture, top with the caramelized onions (if using), and fresh mint leaves.

Serve with fresh vegetables such as green onions, arugula leaves, radishes, bitter green olives, etc.