Sunday, December 13, 2009

Amman Photos - Photos of Amman

Beautiful photos of Amman. Gallery of gorgeous Amman photographs.

sheratot Hotel - Amman

Traditional Bakey - Amman

The Original Mesha Stele at Louvre
Howdah at Jordan Folklore Museum, Amman

Entrance of Jordan Archaeological Museum

Qaser El-Abd in Iraq El-Amir, Amman

Grand Husseini Mosque, Amman

Juice Seller in Amman Downtown

The Roman Amphitheater, Amman

Ruins of The Citadel, Amman

King Abdullah Mosque, Amman (Outside View)

King Abdullah Mosque, Amman (Inside View)

Amman at Night

The Colorful Hills and Houses of Amman

Amman Panorama - Downtown

Thursday, October 22, 2009

dabkah m3anyeah

Enjoy Jordanian Dabke (dabkah m3anyeah) performed by professional artists in Jordan - من أروع الدبكات الاردنية.



Kafo Wallah ( Jordanian Dabkah)

A Jordanian patriotic song wit dabkah in it Sings about jordan and the culture.


Jordanian Dabke : Ma'an Folklore Group -1

Best Jordanian dabke performed by Ma'an group for folklore.


Thursday, October 1, 2009

Saturday, August 15, 2009

Jordan Hotels

Five Stars Hotels

Hotel Name ....... Telephone ...... Location

Amman Marriott 5607607 Amman
Grand Hyatt Amman 4651234 Amman
Jordan Intercontinental 4616253 Amman
Le Meridien 5696511 Amman
MovenPick Resort Petra 03/2157105 ~ 111 Petra
Radisson SAS 5607200 Amman
Taybet Zaman Resort 03/21566922 Petra
The Regency Palace 5607000 Amman

Four Stars Hotels

Alia Gateway-Airport 08/51000 Amman
Amman International 5341712 Amman
Amra Forum 5510001 Amman
Ashtar Ma'in 08/545500 Ma'in
Aqaba Gulf 03/313521 Aqaba
Coral Beach 03/313521 Aqaba
Dead Sea SPA 08/546101 Swimeh
Jerusalem International 5151121 Amman
King's way Inn 03/21566796 Petra
Petra Forum 03/336967 Petra

Three Stars Hotels

Al Qasr 5689671 Amman
Al-razi 02/275515 Irbid
Ambassador Hotel 5605161 Amman
Amman Crown 758180 Amman
Aquamarina1 03/316250 Aqaba
Aquamarina 2 03/315165 Aqaba
Aquamarina 3 03/319425 Aqaba
Commodore 5607185 Amman
Crystal Suites 5692672 Amman
Darotel 5607193 Amman
Dove 5697602 Amman
Grand Palace Hotel 5691131 Amman
Holiday Intl 03/316631 Aqaba
Hillside 5359481 Amman
Hisham 4642720 Amman
Hijazi 02/279500 Irbid
Kaser Jeddah 5605809 Amman
Marmara Hotel 5530480 Amman
Middle East Hotel 5517423 Amman
Petra Intl Hotel 03/336266 Aqaba
Ramada 5816722 Amman
San Rock 5513800 Amman
Shepard 4639197 Amman
The Carlton 4654200 Amman
Turino 5863944 Amman
Tyche 5607114 Amman

Two Stars Hotels

Ajloun 04/462524 Ajloun
Al Rabadh Castle 04/462202 Ajloun
Al-Manar 5662186 Amman
Al-Arz 5676091/2 Amman
Ammoun 5671133 Amman
Babelon Tower Hote 700489 Amman
Blue Marine 5667165/6 Amman
Cameo 4644515 Amman
Canary 4638353 Amman
Caravan 5661196/7 Amman
Dove 5697601/2 Amman
El-Sabeel 4630571 Amman
Firas Wing 4622103/4 Amman
Granada 4622617 Amman
Hala Inn 4644642 Amman
Hemmeh 02/242606 Irbid
Holy Land 5341309 Amman
Madaba hotel 540643 Madaba
Mamoura 778174 Amman
Merryland 4654052 Amman
Miramar 03/314340 Aqaba
Nairoukh 2 4637580 Amman
New Park 4648144/5 Amman
Olive Branch 079/23546 Jerash
Qasr Al-Balka 5343459 Swieleh
Ramallah 4636122 Amman
Region 5689071/81 Amman
Royal 5343345/6 Amman
Rum Continental 4623162/3 Amman
Saladin 4623518 Amman
Saveen 5603578 Amman
Select 4637101/2 Amman
Sultan 4639710 Amman

One Star Hotels

Abu-Nawas 754547 Amman
Al Abasi 03/313403 Aqaba
Al Ameira 03/312559 Aqaba
Al-Concored 4613144/33 Amman
Al Jameel 03/314118 Aqaba
Al Khouli 03/312207 Aqaba
Al Manara 03/313711 Aqaba
Al-Munzer 4639469 Amman
Al Nahr Khaled 03/312456 Aqaba
Al Nouman 03/315142 Aqaba
Al Nasim 02/274310 Irbid
Al tirawi 05/982947 Zerqa
Al-Remal 4630670 Amman
Al-Qasr Alabasi 4638505 Amman
Al Yamameh 03/314621 Aqaba
Amman Al-Jadid 778674/3 Amman
Ameer Al-shark 4656590 Amman
Asia 4648851/2 Amman
Assnan 753707 Amman
Bader 4637602 Amman
Bethlehem 4611305 Amman
Cleopatra 4636959 Amman
City 4642251 Amman
Diamond Star 755129/34 Amman
El-Anwar 4647166/7 Amman
Eslami 775301 Amman
Gulf 711016 Amman
Green Paradise 5334955 Amman
Halton 4622381 Amman
Hammoudeh 4630568 Amman
Happy Land 4628550 Amman
Jawhert Al-Quds 4649482 Amman
Karnak 4638125 Amman
Lipton 4637580 Amman
Lords 4622167 Amman
Lu'lu't Hala 778554 Amman
Manzel El-zhra 5335230 Amman
Nehal 4654130/1 Amman
Nefertiti 5603865 Amman
Nobel 4638703 Amman
Ngmet alaqaba 03/316480 Aqaba
Nairoukh 03/312984 Aqaba
Nairoukh 1 03/312984 Aqaba
Omayya 02245955 Irbid
Palaca 4624327 Amman
Palm Beach 03/313551 Aqaba
Qser Al Petra 03/336723 Petra
Rose City 03/336440 Petra
Red Sea 03/312156 Aqaba
Sah al Noum 02/217203 Irbid
Sun Rise 4621841 Amman
Wadi Al Neel 4636973 Amman
Zahrat Al- Urdon 03/314377 Aqaba

Tow Stars Resthouses in Jordan

Azraq Resthouse 4647611/6 Azraq
Dibbeen Resthouse 04/452413 Dibbeen
Kerak Resthouse 03/351148 Kerak
Petra Resthouse 03336014 Petra

Pension & Serviced Apartment hotel in Jordan

Al-Maqsoura 5538222 Amman
Bonita Inn 4615060 Amman
Comfort Suites 5856184 Amman
El-Yassamin Suites 4643216 Amman
Gondola 5815556 Amman
Haya Amman Suites 837891 Amman
Jaddah Palace 5605804/9 Amman
Olympia 5810150 Amman
YWCA 4621488 Amman

Monday, May 25, 2009

Turkish Coffee


As with other ways of preparing coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. A dark roast is preferable but even a medium roast coffee will yield a strong aroma and flavour. The grinding is done either by pounding in a mortar (the original method) or using a mill (the more usual method today), and the end result is a fine coffee powder. Beans for Turkish coffee are ground even finer than the grind used in pump-driven espresso makers; therefore, Turkish coffee should be powdery. It is the finest grind of coffee used in any style of coffee making.

For best results, the water must be cold. The amount of water necessary can be measured using the cups. The coffee and the sugar are usually added to water, rather than being put into the pot first. For each cup, between one and two heaped teaspoons of coffee are used. In Turkey, four degrees of sweetness are used.

Ingredients
  • 1 cup water
  • 1 tablespoon of extra finely ground coffee (powder consistency)
  • 1/8 teaspoon ground cardamom, or 1 cardamom pod
  • sugar (optional)
Preparation
  • Bring water and sugar to a boil in ibrik. If you do not have an ibrik, a small saucepan will work.
  • Remove from heat and add coffee and cardamom.
  • Return saucepan to heat and allow to come to a boil. Remove from heat when coffee foams.
  • Again, return to heat, allowing to foam and remove from heat.
  • Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup. Cardamom pod may be served in cup for added flavor.
Turkish Coffee Tips
  • Turkish coffee must always be served with foam on top.
  • If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
  • Do not stir after pouring into cups; the foam will collapse.
  • Always use cold water.
Watch this video on how to make Turkish coffee



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Saturday, May 16, 2009

Best Falafel Burgers Recipe

Falafel are small deep fried balls of a paste made with chick peas, onions, parsley and spices; it is usually served wrapped in pita bread with tahina and salad.

Ingredients
  • 400g can chickpeas , rinsed and drained
  • garlic clove , chopped
  • handful of flat-leaf parsley or curly parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1⁄2 tsp harissa paste or chilli powder
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
  • toasted pitta bread
  • 200g tub tomato salsa , to serve
  • green salad , to serve
  • 1 small red onion , roughly chopped
Preparation
  • Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
  • Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.
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Tuesday, May 12, 2009

Sahlab Recipe


Sahlab
is a popular winter drink in Jordan in cafes, as well as in homes specially in cold winter days, and to warm one's self, one of the most popular hot drinks is Sahlab. Sahlab is made from the starch found in the ground bulb of the orchid, Orchis mascula . The starch, which can be purchased in Jordan as a powdered mix, thickens the milk while giving it a unique flavor. However, it is more difficult to find Sahlab mix outside of the area. Here is a recipe to mimic Sahlab, using cornstarch as a thickener.

Ingredients:
  • 1 1/2 tablespoons Sahlab powder or 2 tablespoons cornstarch
  • 4 cups milk
  • 3 tablespoons sugar, or to taste
  • 2 teaspoons rose or orange-blossom water (optional)
  • 2 tablespoons finely chopped pistachios
  • Ground cinnamon
Preparation:
  • Mix the Sahlab powder or cornstarch with a few tablespoons of milk.
  • Bring the remaining milk to a boil. Pour in the starch mixture, stirring vigorously, so that lumps do not form.
  • Cook over very low heat, stirring continuously, until the milk thickens (about 10 minutes). Then stir in the sugar and the rose water or orange blossom water, if you so desire.
  • Serve in cups with the chopped pistachios and cinnamon as garnish. You may also sprinkle grated coconut on top.
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Mahalabiya Milk Pudding Recipe



Easy Mahalabiya (Milk pudding) recipe. Mahalabiya, mahalabia, muhalabia or mahallabiyya is a favorite Jordanian desserts dish both in summer and winter, especially liked by children. In the Middle East the rice may be purchased already pulverized. It could also be pulverized at home with a mortar and pestle or in an electric blender.

Ingredients:
  • 1 qt. milk
  • 1/4 cup pounded rice
  • 3/4 cup water
  • 3/4 cup sugar
  • 1 teaspoon ma'ez zahr (orange blossom essence)
  • 1/4 cup chopped blanched almonds and skinned pistachio nuts
Preparation:
  • Mix rice with water and add to milk which has been brought to a boil.
  • Stir and cook until thickened and then add sugar.
  • Continue cooking and stirring until mixture coats the spoon.
  • Add flavorings and boil a few minutes longer.
  • Pour into individual serving dishes and decorate with chopped nuts.
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Wednesday, May 6, 2009

Maamoul


Maamoul or Mamool is a traditional and common sweet in Jordan. This maamoul recipe is easy and delicious Jordanian dessert that is widely available in Jordan restaurants.

Maamoul means filled in Arabic. These are very popular in Jordan but can be found throughout the Middle East and North Africa. They are traditionally shaped as crescents or as pressed cookies and have several variations for the fillings. This one has a walnut filling, but you can use almonds or pistachios too.

How to make maamoul recipe?

Ingredients:
2 cups semolina flour
1 1/2 cups shortening
1 cup boiling water
3/4 cup white sugar
2 cups ground walnuts
1 teaspoon rose water
1/4 cup confectioners' sugar for dusting (optional)

Preparation:
  • Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
  • In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.
Tips:
  • Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.
  • There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.
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Monday, May 4, 2009

Katayef Recipe


Katayef is a traditional Middle-Eastern dessert, in the same family as baklava. Katayef is usually prepared during the holly month of Ramadan. I am sure, You'll Love This Middle Eastern Desserts Recipe.

Ingredients
  • Katayef. Buy as many as you will need and no more, estimating a minimum of 2 per person.
Filling (option one)
  • White sweetened cheese (can be found in all supermarkets)
  • pinch of cinnamon
  • sugar to taste
  • ground teaspoon of Arabic gum.
Filling (option two)

  • Ground pieces of walnuts
  • pinch of cinnamon
  • sugar to taste.
Qatter (Sugar Water) Syrup
  • 1 glass of water
  • 1 glasses of sugar
  • few drops of lemon juice
  • few drops of rose water.
For filling option one
  • cut the white cheese into very small pieces and shred them by hand.
  • Add the cinnamon; ground Arabic gum and sugar and mix.
For filling option two
  • Smash the walnuts and mix them with the cinnamon and sugar together.
Preparation
  • Place a small amount of either fillings in the center of the Kataif piece and fold one side towards the other and stick them together by pressing on the edges. You now have a crescent shaped Kataif.
  • Fry (maximum 2 minutes on both sides) with butter, gee or vegetable oil (better with butter) or bake (placing a thin slice of butter over it is an option) until golden brown.
  • Dip into the sugar water syrup and remove. Serve hot.
Qatter Syrup
  • To prepare, mix all the ingredients in a pot over high heat at the stove. Stir continuously until it boils.
  • Lower heat to medium but continue to stir until the mixture thickens and the sugar is totally dissolved

Thursday, April 30, 2009

Kanafe Recipe


Kanafe or Knafeh originated in the Palestinian city of Nablus in the modern-day West Bank, where it is filled with Nabulsi cheese. Another name for kanafe is Konafa Nabulsiyye. It plays a central role in Palestinian cuisine and is the most famous throughout the Arab world.

Kanafe is also found in the Balkans and is a feature of Lebanese, Jordanian, Turkish, Greek, and Levantine cuisine.

Serves: 8-10
Difficulty: Easy
Prep and Cook time: 1 hour

Ingredients
  • 1 package Kataifi (shredded phyllo/fillo dough)
  • 3 sticks of sweet cream butter melted
  • 1 15oz package of ricotta cheese
  • 1 cup shredded mozerella
  • 1/2 cup milk
  • 3 tablespoons samolina or farina
  • 1 cup Mediterranean simple syrup for serving
  • Ground pistachios for garnish

Preparation
  • Preheat oven to 350 degrees.
  • In a large bowl, crumble the kataifi (about 3/4 of the package) with your hands and then add melted butter and mix completely. Put half of the mixture in the bottom of a non-stick pan and spread out as a crust.
  • In a large bowl combine the ricotta cheese and mozerella cheese. In a small pan slightly heat the milk for 1 minute and add the samolina and cook for 30 seconds, then add the mixture to the cheese mixture and combine well. Pour cheese mixture in the pan on top of the kataifi crust and spread evenly. Place the rest of the kataifi mixture evenly on top of the cheese mixture to form another crust on top.
  • Place pan in oven and cook at 350-400 degrees for 45 minutes or until golden brown. Take out and let stand for 30 minutes and then invert into a nice plate and garnish with ground pistachio nuts. Serve with simple syrup.

Friday, April 17, 2009

Baklava

Baklava or baklawa is a famous dessert in Jordan. Enjoy!

Ingredients
  • 1 1/2 lbs. fillo dough
  • 1 1/2 lbs. melted butter
  • 1 1/2 lbs. walnut meats
  • 1 tsp. ground cinnamon
  • 3/4 c. water
  • 2 1/4 c. sugar
  • 1/2 tsp salt
  • 3/4 tsp. lemon juice
  • 1 tsp orange juice
  • 3/4 c. honey
Preparation
  • Chop walnuts almost into a coarse powder. Mix with cinnamon.
  • Coat 11x16 inch baking pan with butter.
  • Do 8 times (Place a sheet of fillo dough in pan. Brush butter over sheet of dough.)
  • Until out of nut mixture do: (Sprinkle 3 tablespoons of nut mixture on top. Place a sheet of fillo dough in pan. Brush butter over sheet of dough. Place another sheet of dough in pan. Brush butter over sheet of dough.)
  • Do 8 times: (Place a sheet of fillo dough in pan. Brush butter over sheet of dough.)
  • You now should have ten sheets of buttered dough on top. Cut with sharp knife into small diamonds. Bake at 275 degrees F. for 2 hours.
  • While baking, combine water, sugar and juice. Bring to a boil, then simmer for ten minutes. Add honey. Cool mixture in refrigerator.
  • When time is up, pour cold liquid over hot pastry. Cool for at least four hours before serving.

Wednesday, April 15, 2009

Musakhan

Musakhan also musakhkhan, msakhan, mosakhan, or ksakhen is one of Palestine’s most cultural foods and it is typically eaten by hands and because there are a lot of Palestinians live in Jordan it became also famous here, beside that there are some restaurants mainly serve the Musakhan dish. This dish has been passed down by generations, and will be in the future. Musakhan requires some effort and time until it is done, but it's worth the effort.


Ingredients:

  • 1 whole free-range chicken (about 3 1/ 2 pounds)
  • 1/2 cup extra virgin olive oil
  • 3 1/2 pounds onions, peeled and sliced thin
  • 1/4 cup sumac
  • 4 sheets marquq bread (see the Note below) or 2 large khubz 'arabi (Arabic flatbread or pita bread), split open and separated
  • Salt and freshly ground black pepper to taste
Preparation:
  • Cut the chicken into up into two breasts, two thighs, two legs, and two wings. Salt and pepper the chicken.
  • In a large, deep casserole, heat 1/ 4 cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, about 20 minutes. Remove and set aside. Add the remaining 1/ 4 cup olive oil to the casserole and cook the onions until translucent, about 35 minutes, stirring occasionally. Add the sumac and cook for 2 minutes to mix.
  • Preheat the oven to 350F. Cover a 9 x 12-inch baking dish with two overlapping halves of the Arabic bread or 2 sheets of marquq bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole. Cover with the two remaining half leaves of bread or sheets of marquq bread, tucking in the sides crusty side up and spray with water. Bake until the chicken is very tender and almost falling off the bone, about 1 1/ 2 hours. Before the top cover of bread begins to burn, spray with water again or cover with aluminum foil.

Note: The size of marquq bread made and sold in the U.S. or Canada varies, so use common sense. It is sometimes found with its Armenian name, lavash bread.

Thursday, April 9, 2009

Stuffed Grape Leaves


Ingredients
  • 1 1/2 c Uncooked rice NOT instant
  • 2 ts Salt
  • 1 ts Pepper
  • 3/4 ts Allspice
  • 3/4 ts Cinnamon
  • 2 tb Melted butter
  • 2 lb Lean ground lamb
  • 100 Grape leaves
  • 1 Sliced fresh lemon
Preparation:

Put the rice in a colander and rinse 3 times with cold water. Combine the salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix well. Add butter and lamb to rice and mix well. Place grape leaves in a large bowl and cover with boiling water to soften. Remove and drain in colander. Cool. To stuff leaves, place a ts of the rice and meat mixture on each leaf. Beginning at the stem end, roll the leaf up over the filling, folding the sides of the leaf in, halfway toward the center, so the leaf is a nicely tucked, tight little package by the time you reach the tip. Repeat with remaining leaves and filling. Cover the bottom of a large pan with a few of the grape leaves and the lemon slices. In neat rows, arrange the stuffed grape leaves on top of the lemon slices. Invert a heavy dish on top of the grape leaves, so the bottom of the dish is pressing down on them. Add water to the pan, bring to a boil, reduce heat and simmer on low for about 35 minutes, or until stuffed grape leaves are tender.

Sayadieh - Fish and Rice

Ingredients:
  • 3 lb. fish
  • 3 c. rice
  • 1 c. olive oil
  • 2 tbsp. butter
  • 2 onions, sliced
  • 1/2 c. parsley leaves
  • 1 sliced carrot
  • 2 tbsp. pine nuts
  • 1 tsp. allspice
  • 1 tsp. salt
  • 1 tbsp. slivered almonds
  • 1 tsp. lemon juice
Preparation

Wash, clean and cut fish into 3 inch pieces. In a saucepan heat oil and butter. Saute and brown pine nuts and almonds. Reserve. In same pan, brown fish. Remove to another pan and add parsley and carrot. Cover with water and simmer. Brown the onions in the pan with the oil. Remove the fish from stock and place in serving plate. Using the stock prepare the rice. Add rice to onions. Brown well then add fish stock and water to make 5 cups. Add seasoning. Boil. Cover and let simmer. Pour rice in center of plates. Arrange fish around. Garnish with pine nuts, almonds, and parsley.

Monday, April 6, 2009

Kofta Kebab Recipe

The lamb kofta kebab (spicy minced lamb) is famous dish and you can find it in most Jordanian restaurants.

Prep time: 12-15 minutes - Cooking time: 12 minutes

Ingredients - Serves 2
  • 1lb 2oz (500g) of lean minced lamb
  • 4 spring onions, thinly sliced
  • 10-12 fresh mint leaves, chopped
  • 2 tsp of harissa paste
  • 2 tsp of ground ginger
  • 2 tsp of ground cumin
  • 2 tsp of ground all spice
  • 2 medium pitta breads
  • 3oz (100g) of mixed salad leaves
  • 1 oz (25g) of grated carrot
  • 1 oz (25g) of grated white cabbage
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of lemon juice
  • Sea salt & freshly ground pepper
For the Garlic Yoghurt sauce
  • 6oz (200g) of zero fat Greek style natural yoghurt
  • 1 cloves of garlic, finely grated
  • 6 fresh mint leaves
  • A good pinch of sugar
  • Sea salt & freshly ground pepper
Preparation
  • First pre-heat your grill to hot. Then take the minced lamb and place it in a large bowl with the ginger, cumin, harrisa paste, all spice, chopped mint and half of the spring onion. Season well then combine together thoroughly with your hands.
  • Break the mixture into two pieces then pass a metal skewer through each piece and mold it around the skewer in a long sausage shape. Place the kebabs under the grill and cook for 10-12 minutes, turning occasionally until cooked through and starting to brown.
  • Meanwhile wash your salad leaves then place them in a salad spinner to dry them. If you don't have a Then combine the leaves in a bowl with the rest of the spring onion, grated carrot & grated white cabbage, then put to one side. Take the pitta breads and warm them in a dry pan over a low heat for 2-3 minutes, then slice them in half and fill them with some of the salad.
  • Then simply plate them up and when the kofta kebabs are ready place them alongside. Serve with some of the garlic yoghurt and a wedge of lemon.

Shish Kebab Recipe

Here's a shish kebab recipe that couldn't be simpler to make and can be cooked either on the BBQ or under a hot grill.

Prep: 15 minutes - Cooking time: 10-12 minutes - Marinating: 2 hours

Ingredients - Serves 2
  • 1lb 12oz (800g) of lean lamb leg
  • Juice of 3 lemons
  • 2 garlic cloves, grated
  • 2 tsp of dried oregano
  • 2 tsp of ground ginger
  • 2 tsp of ground cumin
  • 1 tsp of olive oil
  • Sea salt & freshly ground black pepper
For the salad
  • 3oz (100g) of mixed salad leaves
  • 1 red onion, finely chopped
  • 1 small cucumber, de-seeded and chopped
  • 1 tbsp of extra virgin olive oil
  • 1 tsp of white wine vinegar
  • Sea salt & freshly ground black pepper
Preparation
  • First take your lamb and remove any traces of fat and sinew, then cut into even sized 1 inch pieces. Next place the lamb chunks in a large freezer bag then add the oregano, cumin, ginger, garlic and some seasoning.
  • Next add the lemon juice and squelch the ingredients together in the bag so that everything is combined. Place in a cool place and allow to marinate for 2 hours.
  • Meanwhile prepare your green salad. Wash the salad leaves and dry them in a salad spinner then combine with the chopped onion in a large bowl.
  • Next take the cucumber and using a speed-peeler remove the skin. Then half it length-ways, and half each piece length-ways again. Take each piece and remove all of the watery centre part that contains the seeds, chop into equal sized 1cm wide chunks then place them in the bowl, combine with the other ingredients and place in the fridge.
  • Combine the extra virgin olive oil and white wine vinegar and season to suite but don't add to the salad ingredients until you're ready to serve.
  • When the lamb is marinated pre-heat your grill while you thread the lamb pieces onto some metal skewers. When the grill is hot place them under it and cook for 10-12 minutes until cooked through but still tender; turning every 3-4 minutes and basting with the remaining marinade.
  • Then simply add the dressing to your green salad and serve with your shish kebabs.

Friday, April 3, 2009

Shish Tawook

Ingredients:
  • 2 pounds skinless chicken breasts
  • 1/2 cup yogurt
  • 1/4 cup vinegar
  • 1/2 cup fresh lemon juice
  • 1 1/2 tbls. catchup
  • 1/4 cup olive oil
  • salt to taste
  • 1/2 tsp. mixed Arabic spices or all spices.
  • 1/2 tablespoon dried thyme
Preparation:
  • Mix yogurt, vinegar, lemon juice, thyme, catchup, oil and spices together.
  • Add chicken and marinate for at least 12 hours in the refrigerator.
  • Put chicken on skewers and cook over hot coals until done.
  • Serve with Arabic bread and garlic sauce.
Garlic Sauce Ingredients:
  • 4 cloves garlic
  • juice of 1/2 lemon
  • 1 tbls. mayonnaise
  • 1 tbls. olive oil
  • 1 small potato boiled and peeled
Garlic Sauce Preparation:
  • Put all ingredients in a food processor and mix until light and creamy.
  • Refrigerate.

Kebab

Ingredients:
  • 500 gr lean ground mutton
  • 100 gr fat from lamb tail, finely chopped
  • 1 red bell pepper, finely chopped (use mixer) or 1 tbspfull red pepper paste
  • 1 bunch parsley, finely chopped
  • 1/2 tsp crushed red pepper
  • Salt

Preparation:

  • Mix all the ingredients together with your hands. Make a fist-sized ball and skewer it. Squeeze it on the skewer so that it thins and lengthens to acquire the shape shown in the picture. Cook on a grill. You can also barbeque tomatoes and green peppers on the side.
  • Serve with pita bread. Kebab will taste better if you prepare the meat in advance and keep it refrigerated overnight.

Monday, March 30, 2009

Mansaf

The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yogurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yogurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.

Ingredients:

  • 6 pieces jameed (about 1/2 pound)
  • 3 quarts plus 2 cups water
  • 10 tablespoons clarified unsalted butter
  • 4 1/2 pounds lamb shoulder on the bone, cut into approximately 3/4 pound pieces and trimmed of excess fat
  • 2 tablespoons all spices
  • 3 cups long-grain rice, soaked in water to cover for 30 minutes and drained or rinsed well under running water until the water runs clear
  • 3 to 4 cups boiling water
  • 1 tablespoon salt
  • 1/2 cup blanched whole almonds
  • 1/2 cup pine nuts
  • 2 pieces shrak (Arabic flat thin bread)
Preparation:
  • Soak the jameed in cold water to cover for 24 to 48 hours.
  • Drain and melt the jameed in a pot with 1 quart of the soaking water over medium heat. Add the remaining 2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. This could take up to 2 hours and you should ultimately have about 2 quarts liquid jamīd. Strain the jamīd through a sieve and set it aside. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately.
  • In a large, preferably earthenware casserole, heat 5 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. Remove the meat from the casserole with a slotted spoon and set aside. Pour off all the excess fat and liquid. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining 2 cups water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. Do not use any salt because the jameed is salty, but if you are using the stabilized yogurt, you need to salt the meat to taste. Stir the meat so it is mixed well with the spices and yogurt.
  • Meanwhile, prepare the rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 3 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. Pour in 3 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Do not lift the lid to look at the rice and do not stir the rice as it cooks. After 20 minutes, if the rice is not done, keep adding boiling water in small amounts until the rice has absorbed the additional water and is tender. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery.
  • Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Remove and set the butter aside. Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. Add the pine nuts and cook until they are golden, about another 3 minutes. Set the nuts aside.
  • Clean off a serving, dining, or kitchen table with soap and water and then rinse well and dry, unless you are using a very large tray or serving platter. Arrange the marqūq or other bread directly on the table or tray, overlapping them some, and spread some jamīd from the cooked lamb on it so it becomes soft. Strain the meat and place it over the bread, now soft and broken. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Sprinkle the pine nuts and almonds over the rice. Pour the reserved 1 tablespoon of melted samna over everything. Gather your guests around the table, hands properly washed, with their right hands closest to the food. Begin eating.
To discover more Arabic Cuisines & recipes visit Lebanese Recipes

Tabbouleh


Ingredients:
  • 1 cup of fine bourghoul (ground wheat)
  • 3 bunches of parsley
  • 1 bunch of fresh mint
  • 4 tomatoes
  • 4 green onions or 1 white onion
  • 6 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 cup freshly squeezed lemon juice

Preparation:

  • Wash the bourghoul in a deep dish by filling it with water and gently pouring out the water so that it will take away any impurity.
  • Leave the bourghoul to soak in cold water for 30 mn.
  • Finely dice the tomatoes and onion and chop the parsley and mint.
  • Mix together the oil, salt and lemon for the sauce.
  • Squeeze the borghoul between your hands to press out the water and mix all the ingredients together.

Tips:
The tabbouleh is best eaten with small lettuce leaves or better yet, fresh vine leaves rolled up in a cone shape.

To discover more Arabic Cuisines & recipes visit Lebanese Recipes

Saturday, March 28, 2009

Sambousek

Sambousek is a small meat pie, served as an appetizer or snack. It is usually filled with ground beef or lamb, but can be filled with feta and other cheeses. Use your imagination! It is served in small amounts, usually 3 to a plate.

Ingredients
  • 3 cups flour
  • 2 grated onions
  • 1 1/2 cups oil
  • 1 teaspoon ground black pepper
  • 1 teaspoon bread spices(yeast, fennel, poppy seed) 1 teaspoon cumin
  • oil for frying salt
  • water
  • 1 lb. ground beef or lamb
Preparation:
  • Put the flour in a deep bowl, Add the bread spices and salt
  • Add the oil and rub with fingertips.
  • Add water and a pinch of salt a little at a time, mixing thoroughly until dough is binding.
  • Divide into small pieces, place on a tray and put in a warm place for one hour.
  • Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over low heat. Cool.
  • Roll out small pieces of dough into desired shape, about 1/16 inch thin. You can do circles, triangles, squares, or crescents.
  • Place 1 tablespoon of meat filling, seal, and crimp edges to seal.
  • Fry until golden brown on each side - about 6-8 minutes.
  • Drain on paper towel and serve.

Thursday, March 26, 2009

Fried kibbe

Ingredients:

Filling:
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/3 cup pine nuts (2 ounces)
  • 1 1/2 cups chopped onions
  • 1/2 pound lean ground lamb
  • 1 teaspoon allspice
  • 1/2 teaspoon cinnamon Pinch of cumin Salt and freshly ground pepper
  • 2 teaspoons pomegranate molasses
  • 1/2 to 1 teaspoon ground sumac
Kibbe:
  • 1 pound yellow onions (about 4 medium), coarsely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin Pinch of cayenne pepper
  • 1 pound very lean ground lamb
  • 1 cup fine bulgur (No. 1 grade)
  • Vegetable oil, for frying
Preparation:
  • MAKE THE FILLING: In a medium skillet, melt the butter in the olive oil over moderate heat. Add the pine nuts and cook, stirring constantly, until golden. Transfer the nuts to a plate.
  • Add the onions to the skillet and cook, stirring, until softened but not browned. Add the lamb and cook, stirring to break it up, until no trace of pink remains. Remove from the heat and stir in the toasted pine nuts and the allspice, cinnamon, cumin, salt and pepper. Stir in 1 teaspoon of the pomegranate molasses and 1/2 teaspoon of the sumac. Taste and add the remaining pomegranate molasses and sumac if desired.
  • MAKE THE KIBBE: In a food processor, pulse the onions until finely chopped; add the salt, pepper, allspice, cinnamon, cumin and cayenne and process until minced. Distribute the meat over the onions and pulse to mix. Transfer to a large bowl.
  • Put the bulgur in a large bowl and stir in enough water to cover. When the wheat dust and chaff rise to the surface, pour off the water. Rinse the bulgur 3 or 4 more times, until the water is clear. Cover the bulgur with fresh water and let it soak for 20 minutes. Drain the bulgur, squeeze it dry and add it to the lamb. Using wet hands, knead the kibbe as you would bread dough, wetting your hands frequently to prevent sticking. The texture of the kibbe should resemble light biscuit dough. Refrigerate until well chilled.
  • Moisten your hands and roll about 3/4 cup of the kibbe into a football shape. Using your index finger, poke a hole in 1 end of the football and gently work your finger into the kibbe until you have a 3-inch-long torpedo-shaped shell with 1/3-inch-thick walls. Cradling the kibbe in one hand so that the walls don't collapse, spoon about 1 tablespoon of the filling into the cavity. Pinch the end to seal, patting the kibbe into a 3-by-11/2-inch torpedo. Set the kibbe on a baking sheet lined with plastic. Repeat with the remaining kibbe and filling.
  • In a medium saucepan, heat 2 inches of oil to 350°. Fry the kibbe, 5 at a time, until browned, about 3 minutes. Drain on a rack lined with paper towels. Serve with the Eggplant-Yogurt Sauce.
MAKE AHEAD: The fried kibbe can be prepared ahead and reheated in a 400° oven for about 10 minutes, or until warmed through and crisp outside.

NOTES: To make kibbe bi saniyeh, pat half of the kibbe mixture into a generously buttered 10-inch round cake pan in an even layer. Spread the lamb filling evenly on top and cover with the remaining kibbe mixture, pressing it into a smooth, even layer. Score a decorative pattern on the top and brush with 2 tablespoons butter melted in 1 tablespoon olive oil. Bake at 375° for 30 minutes, then broil to brown the top. Let stand for 20 minutes before serving.

Sunday, March 22, 2009

Foul Moudammas

Ingredients:
  • 1 cup fava beans, cooked
  • 2 cloves garlic, crushed
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt
Preparation:
  • Wash the dried fava beans and leave to soak in at least 3 cups of water for 12 hours.
  • After soaking, rinse the beans and place in a saucepan with at least 5 cups of water and cook for about an hour, or until tender. Drain and place in a mixing bowl. Lightly mash the beans, adding the crushed garlic and lemon juice. Spoon the mixture into a small bowl.
  • Pour olive oil over the beans and serve warm or at room temperature with Arabic bread.
Serves 2

Baba ghanoush

Makes: 1 mezza dish
Cooking time: 20 minutes

Ingredients:
  • 1 Large eggplant
  • approx ¼ cup lemon juice
  • 4-5 tablespoons tahini
  • 2 cloves garlic
  • 1 ½ teaspoons salt
  • ¼ cup finely chopped parsley to garnish
Preparation:
  • Remove the green from around the neck of the eggplant, but leave the stem. Place in a hot oven until soft - approx 15-20 minutes - or hold onto stem and place over open grill or hotplate, turning from time to time until eggplant has softened. Allow to cool.
  • Remove the skin carefully, while holding the stem. Mash the pulp thoroughly with a fork or place in the blender and slowly beat in lemon juice alternately with tahini.
  • Crush garlic with salt and mix to a paste. Blend into the eggplant mixture. Adjust salt.
  • Pour into shallow serving dishes or platters and garnish with chopped parsley.
  • Serve with Arabic bread.
Preparing Baba Ganoush


Hummus

Makes: approx 3 cups
Cooking time: approx 1 ½ hours.

Ingredients:
  • 1 ½ cups chick peas, soaked overnight
  • water
  • 2 teaspoons salt
  • Approx 2 cloves garlic
  • ¾ cup tahini
  • approx ½ cup lemon juice
  • pinch cayenne pepper and 2 tablespoons chopped parsley to garnish
Preparation:
  • Drain the soaked chick peas, place in a pot and add there times their amount of water. Add 1 teaspoon salt and bring to the boil. Boil vigorously for about 10 minutes, turn the heat down, cover the saucepan and simmer until the chick peas are very soft- approx 1 hour. Drain liquid off and reserve. Reserve ½ cup of the whole, cooked chick peas for garnish. Purée the remainder of the peas by pressing through a sieve or placing in blender.
  • Crush the garlic with the remaining teaspoon of salt. Beat or blend it into the purée.
  • Slowly beat in the tahini and lemon juice alternately. Blend in a little of the reserved liquid to make the mixture a thick creamy consistency. Adjust salt and lemon to taste.
  • Serve on a platter garnished with a pinch of cayenne pepper, parsley and the reserved chick peas.
Hummus Video


Saturday, March 21, 2009

Arabic Bread

Ingredients:
  • 360g (20 oz – 2 1/2 cups) of strong white flour
  • 150 g (8oz - 1 cup) of cake flour
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 teaspoon of active dried yeast
  • 15 ml (1 tablespoon) of olive oil
  • 250 ml (10 fl oz - 1 1/4 cup) of lukewarm water (body temperature is best)
  • Yield 6 to 8 loaves.
Preparation:
  • Measure the flour. Sift flours and salt together in a bowl. Stir in the sugar. It is important to mix the dry ingredients first.
  • Dissolve the yeast with the water, and then stir in the oil and pour into a large bowl.
  • Gradually beat the flour into yeast mixture, and then knead the mixture to make soft dough.
  • Tip the dough onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic. If you are using a food processor, run the machine for 1 minute. Add the dry ingredients first, then gradually add the liquids, Start at a low speed, and move up slowly. Always stand close to the food processor while is running.
  • Place the dough in a large bowl, dusted with extra flour. You can also use olive oil to grease the bowl. This will prevent the dough from sticking to the surface of the bowl. Cover the bowl with a damp kitchen towel and leave to rise in a warm place free of air drafts for 1 1/2 hour to 2 hours, or until doubled in bulk. I usually place my dough to rice in the cool oven.
  • Punch down the dough. On a floured surface, make a rope-like shape. Pinch off the dough to form 6 to 8 equal pieces, depending on how thin or thick you like your bread to be.
  • Roll out each ball of dough, with a rolling pin, into a circle of about 10 inches (25cm) and a thickness of 1/4 inch (6mm). Set aside covered for ten minutes.
  • Place dough in a preheated oven with temperature of 220 oC (425 oF – Gas mark 7).
  • Cook the bread for 3 to 5 minutes. Your bread is ready when the hollow pocket has formed and the bread is slightly browned on the edges and on the top.
  • Arabic bread is best eaten hot out of the oven because it tends to dry out quickly. If you want to store the bread for later consumption, allow the bread to cool, flatten, then store in plastic bags. You can refrigerate or freeze the bread.
Hummus and Arabic Pita Bread


Jordan - Social Profile

Local dishes:

Most restaurant meals start with mezzeh and only after you have eaten these appetizers will you be asked if you want to order a main dish this very sensible as in many cases mezzeh is all one needs exactly what you get as mezzeh varies from place to place but it usually includes the following:

Arabic bread round and flat which is eaten with all the other mezzeh dishes.

Hummus a puree of chick peas (garbanzos) with tahina (sesame seed paste), garlic and lemon juice.

Baba ghanoush a dip made from cooked often smoked egg-plant 9aubergine and tahina.

Foul moudammas boiled fava (brown) beans with garlic lemon juice cumin and lots of olive oil; a traditional Arab breakfast dish.

Fried Kibbe (Kibbe maqliya) deep fried balls made from a meat and bulgar 9cracked) wheat paste, with a spicy meat and onion filling

Sambousek small pastries filled with minced meat sharp white cheese or spinach/herb mixture.

Tabbouleh
, a salad of chopped parsley, tomato, onion and fresh mint, with bulgar wheat and lemon juice.


Main dishes:

Mansaf Jordan’s national dish
is stewed lamb served on a bed of rice and pine nuts, in a tangy yogurt sauce. Traditionally eaten from a communal dish using the right hand, mansaf is also available in restaurants.

Kebabs cooked over a charcoal fire are another specialty and you will find shish tawook (boneless chicken) shish kebab (boneless lamb or beef) and kofta kebab (spicy minced lamb) in most restaurants.

Farooj spit roasted chicken is also popular and served with bread and salad.

Fish is relatively rare in Jordan, although specialties like Sayadieh (Fish and Rice), boiled fish with Lemon sauce, are well worth trying if you find them on the menu.

Stuffed Grape Leaves (vine leaves stuffed with rice, minced meat and spices);

musakhan
(chicken in olive oil and onion sauce roasted on Arab bread)


Sweets:

Jordanians have a sweet tooth and these pastries also make a great gift to take home.

Baklava is thin layers of phyllo pastry with chopped nuts in sweet honey syrup

Knafe, shredded dough filled with nuts or goat cheese, baked in syrup.

Katayef, a Ramadan treat, are small deep-fried pancakes stuffed with nuts, cheese or kashta.

Maamoul, pastries with nuts and dates, perfumed with rose water.

Mahalabiya, a milk pudding with rose or orange flower water.

Sahlab, a hot milk drink flavored with powdered sahlab root and served with chopped pistachio nuts, cinnamon and rose water.


Take away food:

There are plenty of delicious snacks to be found in restaurants and street stalls, Try these:’
Beef Shawarma, also known as a sandwich, is thinly sliced beef or lamb cut from a vertical spit and served in flat pita bread. Chicken shawarma is good too.

Falafel: are small deep fried balls of a paste made with chick peas, onions, parsley and spices; it is usually served wrapped in pita bread with tahina and salad.

Coffee and tea:

Jordanian Arabic coffee is strong and served in tiny cups it is often flavored with cardamom. Don’t try to drink the last mouthful, as it will be full of coffee grounds shake the cup to indicate that you do not want a refill. Turkish coffee is also common, and American coffee is available in the cities decaffeinated coffee is offered in the larger hotels coffee is an important symbol of hospitality and it is very common to be offered coffee or tea in small shops, or to be invited to have coffee in someone’s home it is good etiquette to accept. Tea is served in small glasses and is usually very sweet tea with fresh mint makes a refreshing variation.

Smoking:

Smoking is much more common in Jordan than in Europe or the USA, and smoke free accommodation is relatively unusual, except in the larger hotels. Smoking a nargileh, the traditional water pipe or Hubble Bubble is an interesting experience which can be tried in any coffee house and many restaurants. The tobacco flavor is mild and often heavily perfumed.


Alcohol:

Alcohol is served in most restaurants and bars in the cities, except during Ramadan (non-Arabs can still get a drink in a hotel). Locally brewed Amstel beer is available as are excellent wines from surrounding countries. Alcohol can also be purchased in supermarkets and some shops. Araq is local liquor similar to Greek ouzo, usually mixed with water and ice.


Nightlife:

There are nightclubs, theaters and cinemas in Amman, while some other major towns have cinemas. Often clubs will only admit couples or mixed groups. Many of the four- and five-star hotels have popular clubs and bars.

Shopping:

Every town will have a souk (market), and there are also many good craft and jewelery shops. There is a particularly good gold and jewelery market in Amman. Special items include: Hebron glass, mother-of-pearl boxes, pottery, backgammon sets, embroidered tablecloths, jeweled rosaries and worry beads, nativity sets made of olive wood, leather hassocks, old and new brass and copper items, caftans hand-embroidered with silver and gold thread. Jordan is famous for its gold and silver; the center of Amman has a gold souk with over 50 shops. Necklaces with a small golden coffee pot (dalleh) - a national symbol - are popular and widely available.
Shopping hours: Sat-Thurs 0900-1300 and 1500-2030 (closed Friday).

Special Events:

The following is a selection of special events in Jordan during 2002. For a complete list consult the Jordan Tourism Office (see address section):

Apr 4-14 Amman International Festival for Independent Theatre.
Apr 12 Amman Dead Sea Ultra Marathon, Amman.
Jul 26-Aug 11 Jerash Festival for Culture and Art (two weeks of Jordanien and international folklore groups, artists and musical performances).

Social Conventions:

Handshaking is the customary form of greeting. Jordanians are proud of their Arab culture, and hospitality here is a matter of great importance. Visitors are made to feel very welcome and Jordanians are happy to act as hosts and guides, and keen to inform the tourists about their traditions and culture. Islam always plays an important role in society and it is essential that Muslim beliefs are respected . Arabic coffee will normally be served continuously during social occasions. To signal that no more is wanted, slightly tilt the cup when handing it back, otherwise it will be refilled. A small gift is quite acceptable in return for hospitality. Women are expected to dress modestly and beachwear must only be worn at the beach or poolside.
Photography: It is polite to ask permission to take photographs of people and livestock; in some places photography is forbidden.

Tipping: 10-12 per cent service charge is generally added in hotels and restaurants and extra tips are discretionary. Porters' and drivers' tips are about 8 per cent.

Public Holidays in Jordan

Below are listed Public Holidays for the January 2009 - December 2010 period.

2009
1 Jan New Year's Day.
9 Mar Mawlid al-Nabi (Birth of the Prophet).
10 Apr Good Friday.
13 Apr Easter Monday.
1 May Labour Day.
25 May Independence Day.
10 Jun Army Day.
20 Jul Prophet's Ascension.
22 Aug Ramadan begins.
20 Sep Eid al-Fitr (End of Ramadan).
27 Nov Eid al-Adha (Feast of the Sacrifice).
18 Dec Islamic New Year.
25 Dec Christmas.

2010
1 Jan New Year's Day.
26 Feb Mawlid al-Nabi (Birth of the Prophet).
2 Apr Good Friday.
5 Apr Easter Monday.
1 May Labour Day.
25 May Independence Day.
10 Jun Army Day.
9 Jul Prophet's Ascension.
11 Aug Ramadan begins.
10 Sep Eid al-Fitr (End of Ramadan).
16 Nov Eid al-Adha (Feast of the Sacrifice).
7 Dec Islamic New Year.
25 Dec Christmas.

Note
(a) Christmas and Easter holidays are only observed by Christian business establishments.

(b) Muslim festivals are timed according to local sightings of various phases of the moon and the dates given above are approximations. During the lunar month of Ramadan that precedes Eid al-Fitr, Muslims fast during the day and feast at night and normal business patterns may be interrupted. Many restaurants are closed during the day and there may be restrictions on smoking and drinking. Some disruption may continue into Eid al-Fitr itself. Eid al-Fitr and Eid al-Adha may last anything from two to 10 days, depending on the region.

Travel International

Air
The national airline is Royal Jordanian Airlines (RJ). British Mediterranean (a franchise partner of British Airways) operates daily services from London to Queen Alia International Airport in Amman. Other airlines serving Jordan include Aeroflot Russian Airlines, Air Canada, Air France, Alitalia, Arkia Israeli Airlines, Delta Air Lines, Emirates, Gulf Air, KLM Royal Dutch Airlines, Lufthansa, Malaysia Airlines and Olympic Airlines.

Approximate Flight Times:
From London to Amman is 5 hours.

International Airport
Queen Alia International (AMM) is 32km (20 miles) southeast of the capital, to which it is connected by a good highway (travel time - approximately 40 minutes). There is a regular bus service to Amman every 30 minutes (journey time - approximately 50 minutes), and taxis are also available. 24-hour facilities include duty-free shops, bank/bureau de change and eating and shopping facilities.

Departure Tax
JD15 for individual tourists, JD25 for Jordanian nationals on international departures. Transit passengers are exempt.

Sea
The only port is Aqaba, which is on the cruise itineraries for Swan Hellenic, P&O and Cunard.

Car and Passenger Ferries
Aqaba to Cairo and Aqaba to Nuweiba operate twice daily and there is also a high-speed hydrofoil service. There is a weekly passenger service to Suez and Jeddah. Contact Telestar Maritime Agency (Tel: (6) 462 4104).

Sea Departure Tax
JD6.

Rail
There are no scheduled international services, but there are tracks to Syria.



Road
There are roads into Syria via Ramtha or Jaber. The route to/from Syria to Western Europe is through Turkey. Driving time from Amman to Damascus is four hours.
From Egypt, there is a ferry connection from Nuweiba to Aqaba (visa should be obtained in advance). Multiple-entry visas may be needed. A coach service runs from Damascus to Irbid or Amman. There is a share-taxi service from Amman to Damascus. Public buses and coaches run from Amman to Damascus and Baghdad daily, as well as to Allenby Bridge for the crossing to the Palestinian National Authority Region. To cross, a visa is required, and it should be obtained in advance.
Further border crossings to Israel are at Sheikh Hussein Bridge (Jordan River Crossing) near Lake Tiberias in the north and Wadi Arabah (Arava Crossing) in the south, the latter linking Jordan to the Israeli Red Sea resort of Eilat. Most nationalities can obtain a visa at the border; for information on which nationals require a visa, contact a travel agent in Jordan. Some cars are permitted to cross these two borders, subject to various rules and regulations; for further details, contact the Jordanian authorities.

Road Departure Tax
JD4.

Travel Internal

Air
Royal Jordanian Airlines (RJ) operates regular flights to Aqaba. It is also possible to hire executive jets and helicopters.

Rail
There is no longer a reliable public railway service.

Road
Main roads are good (there are nearly 3000km (1900 miles) of paved roads in the country), but desert tracks should be avoided. It is important to make sure that the vehicle is in good repair if travelling on minor roads or tracks. Take plenty of water and follow local advice carefully. In case of breakdown, contact the Automobile Association. Traffic drives on the right. Speed limits are 60kph/38mph (cities), 80 kph/50mph (country roads) and 120kph/75mph (motorways). There are frequent passport controls along the Red Sea and travellers are advised to have their papers ready.

Bus
Services are efficient and cheap. JETT bus company operates services from Amman to other towns and cities in the country. There are daily services to Aqaba and Petra.

Taxi

Share-taxi service to all towns on fixed routes, also available for private hire. Share-taxis to Petra should be booked in advance owing to demand.

Car Hire
Avis and four national companies operate services in the main towns, including Amman and Aqaba, available also from hotels and travel agents. Drivers are available for the day.

Documentation: National driving licences are accepted if they have been issued at least 1 year before travel. However, an International Driving Permit is recommended. Visitors are not allowed to drive a vehicle with normal Jordanian plates unless they have a Jordanian driving licence.

Note: When using routes which go near the Israeli border (and even when sailing or swimming in the Red Sea without a guide) the traveller should always have all papers in order and within reach.

Urban
There are conventional buses and extensive fixed-route 'Servis' (share-taxis, most seating up to seven) in Amman.The 'Servis' are licensed, with a standard fare scale, but there are no fixed pick-up or set-down points. Vehicles often fill up at central or outer terminal points and then run non-stop.

Walking
This a good way to see Amman although the city is hilly an temperatures may be high strolling is particularly enjoyable around the shops in Jebel Hussein and in the commercial center of Shmeisani in other areas of Amman locals rarely stroll in the evenings.

Jordan is an unusually safe and friendly place to travel and people are always helpful whether in an emergency or otherwise it is generally safe to walk around at any time of or night however it is sensible to take obvious precautions look after belongings and keep valuables in the hotel safe lot belongings should be reported to the police if you lose your passport contact your embassy (see the section important information in this brochure).

Thursday, March 19, 2009

Jordanian Cuisine

Arabic cuisine delights the gourmet, and feasting is a preoccupation not only of Jordan, but of the Middle East as a whole. In culinary terms, the Middle East enjoys one of the world's most sophisticated and elaborate cuisines, and are rated among the finest foods in the world. Dishes will even satisfy the health conscious because many of them are made with grain, cheese, yogurt, fresh and dried fruits and vegetables. With the use of these grains and vegetables, meat goes a long way and even the simplest ingredients can produce a surprisingly attractive creation. Jordan's cuisine, although unique, is part of this distinctive culinary heritage, which have been savored for well over a thousand years. Below are two Jordanian delicacies:

Mansaf

The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Large trays are covered with the doughy flat Arabic bread and dampened with yoghurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.

Stuffed Baby Lamb

Stuffed Baby Lamb is a popular dish in Jordan, which people enjoy as a big and heavy meal. It consists of roasted lamb, stuffed with rice, chopped onions, nuts and raisins.

The first and most important thing to do before buying the lamb is to have the butcher clean it and remove the entrails. The lamb should be rinsed very well inside and out and wiped until dry with clean cloth. Also brush the lamb inside and out with the seasonings (ground coriander and ground ginger) and the onion juice, then just set it aside while preparing the stuffing.

The rice should be boiled until it is tender, then it should be drained. Chop some onions and then sauté them in olive oil. Add chopped pistachio nuts, chopped almonds and seedless raisins to the rice. To add a final touch, season the rice with salt and pepper.

The oven should be preheated at 450 degrees Celsius. Stuff the lamb and then saw it up with a strong thread. Place the stuffed lam on large baking tray and put it into the oven, then reduce the heat to about 325 degrees Celsius. The lamb should be roasted for about 2 hours and turned over once or twice for well-done meat.

“Sahtain wa 'Afiya”