Jordanian Rashouf
Coarse bulgur and brown lentils in prepared liquid jameed with measured onion oil.
Preparation: 30 min · Cooking: 55 min · Total: 1 hr 25 min · 2 servings
Ingredients
- 50 g DRY whole brown lentils
- 50 g DRY coarse bulgur, not unspecified jareesh
- 100 g Trimmed onion
- 400 ml PREPARED LIQUID jameed broth from pasteurized milk
- 240 ml Separate final soup water
- 2 tbsp Olive oil for onion
- 500 ml Lentil pre-boil water, discarded
- 500 ml Lentil rinse water, discarded
- 500 ml Separate bulgur rinse water, discarded
- 120 ml Optional hot soup-texture reserve, maximum (optional)
- Salt only if needed, to taste
Instructions
Prepare measured grains and jameed
Rinse 50 g DRY lentils with 500 ml lentil-rinse water and 50 g DRY coarse bulgur with separate 500 ml water; drain and discard rinse waters. Wash/chop 100 g trimmed onion. Check that 400 ml PREPARED LIQUID pasteurized-milk jameed has directions compatible with this dilution; not dry jameed, lamb or interchangeable jareesh.
Rinse 50 g DRY lentils with 500 ml lentil-rinse water and 50 g DRY coarse bulgur with separate 500 ml water; drain and discard rinse waters. Wash/chop 100 g trimmed onion. Check that 400 ml PREPARED LIQUID pasteurized-milk jameed has directions compatible with this dilution; not dry jameed, lamb or interchangeable jareesh.
Part-boil and discard this water
Bring lentils and separate 500 ml pre-boil water to a boil, then simmer and check from 15 minutes until partially tender. Drain and discard THIS pre-boil water; unlike retained-liquid Mujaddara, this recipe explicitly discards it.
Bring lentils and separate 500 ml pre-boil water to a boil, then simmer and check from 15 minutes until partially tender. Drain and discard THIS pre-boil water; unlike retained-liquid Mujaddara, this recipe explicitly discards it.
Part-boil and discard this water: 900 seconds
Whisk the final soup liquids
Whisk 400 ml prepared liquid jameed with the SEPARATE 240 ml final soup water over medium heat to a controlled boil, following compatible product directions. Add salt only if needed. The nominal 640 ml inputs are not guaranteed finished yield; whisking is not a no-curdling guarantee.
Whisk 400 ml prepared liquid jameed with the SEPARATE 240 ml final soup water over medium heat to a controlled boil, following compatible product directions. Add salt only if needed. The nominal 640 ml inputs are not guaranteed finished yield; whisking is not a no-curdling guarantee.
Simmer until grains are fully tender
Add drained part-cooked lentils and drained coarse bulgur. Simmer uncovered on low heat, stirring frequently and checking from 30 minutes until BOTH fully tender. Record optional hot texture reserve up to 120 ml only if needed; follow stricter grain instructions and reconcile if inadequate.
Add drained part-cooked lentils and drained coarse bulgur. Simmer uncovered on low heat, stirring frequently and checking from 30 minutes until BOTH fully tender. Record optional hot texture reserve up to 120 ml only if needed; follow stricter grain instructions and reconcile if inadequate.
Simmer until grains are fully tender: 1800 seconds
Brown the measured onion
Heat the entire 2 tbsp olive oil over medium heat and sauté all 100 g onion, checking from 8 minutes until golden without blackening. Add no unlisted fat or herb garnish.
Heat the entire 2 tbsp olive oil over medium heat and sauté all 100 g onion, checking from 8 minutes until golden without blackening. Add no unlisted fat or herb garnish.
Brown the measured onion: 480 seconds
Combine carefully and simmer
Transfer all onion and its measured oil carefully close to the soup surface without splashing. Stir and simmer low from 2 minutes until evenly hot and flavours combined, with fully tender grains; no extra starch is included.
Transfer all onion and its measured oil carefully close to the soup surface without splashing. Stir and simmer low from 2 minutes until evenly hot and flavours combined, with fully tender grains; no extra starch is included.
Combine carefully and simmer: 120 seconds
Serve measured shares
Serve in suitable bowls as 2 catalogue shares. Fourfold means 200 g each dry lentils/bulgur, 1600 ml prepared jameed and 960 ml separate soup water with matching-depth cookware, not an omitted cup or a claimed medical winter benefit.
Serve in suitable bowls as 2 catalogue shares. Fourfold means 200 g each dry lentils/bulgur, 1600 ml prepared jameed and 960 ml separate soup water with matching-depth cookware, not an omitted cup or a claimed medical winter benefit.
Chill the cooked grain soup promptly
Chill shallow portions promptly, ideally refrigerating within 1 hour at 4°C or colder. Selected conservative grain-dish limit is 24 hours; reheat only once to 74°C. This is a project choice, not a claim that rice-specific official guidance applies to every wheat soup.
Chill shallow portions promptly, ideally refrigerating within 1 hour at 4°C or colder. Selected conservative grain-dish limit is 24 hours; reheat only once to 74°C. This is a project choice, not a claim that rice-specific official guidance applies to every wheat soup.
Tips
- Ingredient amounts scale for 1–8 catalogue servings; step quantities describe the base of 2 shares. Halve every numeric input for 1, multiply by four for 8, including process waters, garnish and operating allowances. Time, temperature, thickness and pan depth do not multiply: use matching-depth pans/small batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional water/oil adjustments; reconcile if inadequate.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/fish/flour tools separate from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling. These are refrigeration deadlines, not a guaranteed time for any deep pot to reach 4°C.
Substitutions
- Keep specified raw/cooked/prepared states and measured components. Check actual product labels/allergens and stricter directions; reconcile incompatible products instead of silently replacing them.
Storage
Chill shallow portions promptly, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat once to 74°C throughout. Earlier component deadlines still apply; assembly does not reset them. Keep perishables at 4°C or colder and raw meat/fish/flour tools separate from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling. These are refrigeration deadlines, not a guaranteed time for any deep pot to reach 4°C.
Reheating
Reheat cooked leftovers only once to 74°C throughout. Do not repeatedly warm/chill dips or cream-filled pastries, or try to repair earlier unsafe holding by reheating.
About this recipe
Coarse bulgur and brown lentils in prepared liquid jameed with measured onion oil.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.