LevantineJordanian Rashoof (Lentil, Bulgur and Jameed Soup)
Brown lentils and coarse bulgur simmered until soft, then stirred with tangy jameed and onion fried dark in olive oil, and finished with dried mint warmed in ghee. A thick winter soup from the villages of Jordan.
- Prep:
- 10 minutes
- Cook:
- 55 minutes
- Waiting:
- 1 hour (Soak the jameed in warm water for 1 hour.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Jameed
1 hour and 5 minutesBreak the jameed into pieces and soak it in 800 ml of warm water for 1 hour, then blend it smooth.
Success cueA smooth, white, milky liquid.
- 02
Lentils
22 minutesGentle simmerRinse the lentils and simmer them in 1.2 litres of water for 20 minutes until half tender.
Success cueLentils soft outside, firm in the middle.
- 03
Bulgur
15 minutesGentle simmerAdd the bulgur and simmer for 15 minutes more until both are tender.
Success cueSoft lentils and plump bulgur.
- 04
Onion
15 minutesMedium heatMeanwhile, fry the sliced onion in the olive oil for 15 minutes until deep brown, and lift out a third of it for the top.
Success cueDeep brown, crisp onion.
- 05
Jameed
12 minutesLow heatTurn the heat to medium-low and pour in the jameed little by little, stirring all the time. Add the rest of the onion with its oil, the cumin and pepper, and cook for 10 minutes, stirring, without letting it boil hard. Taste and add the salt if needed.
Success cueA thick, creamy, pale soup.
Watch outKeep stirring; jameed splits if it boils hard.
- 06
Serving
2 minutesLow heatWarm the ghee with the dried mint for 30 seconds, pour it over the soup and top with the reserved onion.
Success cueGreen-flecked ghee over a pale soup.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Adding the jameed slowly to a pot that is only gently bubbling keeps it smooth and creamy.
- • If you use liquid jameed from a carton, skip the soak and use about 800 ml of it.
- • Stir from the bottom; lentils and bulgur catch easily once the jameed goes in.
Common mistakes
- • Adding salt before the jameed, which is already salty.
- • Boiling hard after the jameed goes in, so it splits.
Substitutions
- • Instead of jameed: 500 g strained yogurt mixed with 1 teaspoon of salt
- • Instead of bulgur: short-grain rice, simmered for 18 minutes
Serving ideasServe hot with Arabic bread, raw onion and green olives.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 470
- Protein
- 30.7g
- Carbs
- 51.3g
- Fat
- 17.1g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
What is jameed?
Dried, salted yogurt made from sheep or goat milk and shaped into hard balls. It is the base of mansaf and gives rashoof its tang.
Can I use green lentils?
Yes. Green lentils are often used and hold their shape a little better; cook them for 5 minutes longer.
Why did my soup curdle?
The jameed boiled hard or went in all at once. Keep the heat gentle and stir constantly while you add it.
You May Also Love
