Al-Rshoof
Al-Rshoof
Ingredients
- 1 cup whole lentils
- 2 cups rice
- 1/2 kilogram jameed Al-Kasih, (or whole jameed, soaked and blended)
- 1/2 liter shaneeneh yogurt drink
- 1 onion, chopped
- 1 tablespoon baladi ghee, (or any animal ghee)
- 1 teaspoon mansaf spice blend
- 1/4 teaspoon turmeric
- as needed chopped parsley, for garnish (optional)
For Serving
- 1 onion, finely chopped
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1 teaspoon sumac
Instructions
- 1
Place 1 cup of whole lentils in a pot. Add enough water to generously cover the lentils, then place the pot over high heat until the water boils.
⏱️ 5 min
- 2
Once the lentils boil, use a spoon to remove any foam that forms on the surface.
⏱️ 2 min
- 3
Add 2 cups of rice to the boiling lentils in the pot.
⏱️ 1 min - 4
Add 1 chopped onion to the pot with the lentils and rice.
⏱️ 1 min
- 5
Take 1/2 kilogram of jameed Al-Kasih (or jameed pieces) and place it in a bowl. Add water to soak until it softens.
⏱️ 5 min
- 6
Once the jameed has softened, blend it until it is smooth and liquid.
⏱️ 3 min
- 7
Add 1/2 liter of shaneeneh yogurt drink to the blended jameed mixture and mix well.
⏱️ 2 min
- 8
Pour the jameed and shaneeneh mixture into the pot with the cooking lentils, rice, and onion.
⏱️ 1 min
- 9
Add 1 teaspoon of mansaf spice blend and 1/4 teaspoon of turmeric to the pot.
⏱️ 1 min
- 10
Mix all ingredients well. Leave the mixture on medium to low heat until the lentils and rice are fully cooked and the dish thickens to the desired consistency.
⏱️ 20 min
- 11
In a separate small pan, heat 1 tablespoon of baladi ghee (or any animal ghee) until fragrant.
⏱️ 3 min
- 12
Pour the hot ghee directly over the cooked Al-Rshoof in the pot.
⏱️ 1 min
- 13
Serve Al-Rshoof hot in a serving dish. Garnish with chopped parsley (optional).
⏱️ 1 min
- 14
Serve a side dish of chopped onion mixed with lemon, olive oil, and sumac alongside the main dish, as this mixture is traditionally essential for the dish.
⏱️ 3 min
Kitchen Tools
Al-Rshoof
- 1 cup whole lentils
- 2 cups rice
- 1/2 kilogram jameed Al-Kasih, (or whole jameed, soaked and blended)
- 1/2 liter shaneeneh yogurt drink
- 1 onion, chopped
- 1 tablespoon baladi ghee, (or any animal ghee)
- 1 teaspoon mansaf spice blend
- 1/4 teaspoon turmeric
- as needed chopped parsley, for garnish (optional)
For Serving
- 1 onion, finely chopped
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1 teaspoon sumac
Instructions
- 1
Place 1 cup of whole lentils in a pot. Add enough water to generously cover the lentils, then place the pot over high heat until the water boils.
⏱️ 5 min - 2
Once the lentils boil, use a spoon to remove any foam that forms on the surface.
⏱️ 2 min - 3
Add 2 cups of rice to the boiling lentils in the pot.
⏱️ 1 min - 4
Add 1 chopped onion to the pot with the lentils and rice.
⏱️ 1 min - 5
Take 1/2 kilogram of jameed Al-Kasih (or jameed pieces) and place it in a bowl. Add water to soak until it softens.
⏱️ 5 min - 6
Once the jameed has softened, blend it until it is smooth and liquid.
⏱️ 3 min - 7
Add 1/2 liter of shaneeneh yogurt drink to the blended jameed mixture and mix well.
⏱️ 2 min - 8
Pour the jameed and shaneeneh mixture into the pot with the cooking lentils, rice, and onion.
⏱️ 1 min - 9
Add 1 teaspoon of mansaf spice blend and 1/4 teaspoon of turmeric to the pot.
⏱️ 1 min - 10
Mix all ingredients well. Leave the mixture on medium to low heat until the lentils and rice are fully cooked and the dish thickens to the desired consistency.
⏱️ 20 min - 11
In a separate small pan, heat 1 tablespoon of baladi ghee (or any animal ghee) until fragrant.
⏱️ 3 min - 12
Pour the hot ghee directly over the cooked Al-Rshoof in the pot.
⏱️ 1 min - 13
Serve Al-Rshoof hot in a serving dish. Garnish with chopped parsley (optional).
⏱️ 1 min - 14
Serve a side dish of chopped onion mixed with lemon, olive oil, and sumac alongside the main dish, as this mixture is traditionally essential for the dish.
⏱️ 3 min