jordanian recipe

Shrak (شراك) also called markook bread (مرقوق), khubz ruqaq, khubz rqeeq, or mashrooh is a traditional Middle Eastern flatbread baked on a convex metal plate called a saj.

Shrak

whole wheat flour (, sifted)

all-purpose white flour (, sifted)

active dry yeast

caster sugar

salt

olive oil

water

Stand mixer

In a bowl, mix the yeast and the sugar, and pour over ½ cup (120 ml) of lukewarm water at 97 F (36°C).

Mix and let rise for 15 minutes until the yeast has increased in volume and formed bubbles.

In the bowl of a stand mixer, place all the remaining ingredients except the water.

Then add the yeast.

Using the dough hook, knead for 1 minute on medium speed, gradually incorporating the remaining lukewarm water.

If the dough seems too dry and difficult to form into a smooth ball, it needs a little more water. In this case, add a little lukewarm water very gradually and then knead for 10 minutes, until obtaining a smooth and soft dough that comes off the sides of the bowl.

Cover the bowl with a cloth and let the dough rise for an hour in a warm place, away from drafts, until it doubles in volume.

Divide the dough into 8 equal pieces, roll them out and place them on a floured work surface, away from drafts. Cover them and let them rise for 45 minutes.

Preheat a saj (convex metal hotplate) or place a wok upside down on high heat.

On a floured work surface, roll out a ball of dough until getting a very thin, round sheet of dough.

Place the sheet on the hot saj or wok and bake on one side only.

It takes about 2 to 3 minutes for the bread to bake. Meanwhile, roll out another ball of dough and keep it ready.

Repeat the process with all of the remaining balls of dough.

Once the shrak are ready, place them on top of each other and immediately cover them with a cloth so that they do not dry out.

Bamiya or bamia is a stew from the Middle East, Anatolia and Greece made with lamb, okra and tomatoes. The Arabic word bamia simply means okra.

Bamia

lamb (, cubed)

tomatoes

tomato paste

cinnamon

bay leaves

baharat

turmeric

cumin

okra (, fresh or frozen)

tomatoes (, peeled,

onions

garlic (, chopped)

apple cider vinegar

sugar

garlic (, pressed)

cilantro (, finely chopped)

Water

Salt

Pepper

Pressure cooker

In a pressure cooker, place the cubed lamb, half the onion, cinnamon stick, bay leaves, baharat and canned crushed tomatoes. Mix.

Cover with water about an inch (2,5 cm) above the meat.

Close the pressure cooker and cook over medium heat under pressure for 30 minutes or until meat is cooked through and tender.

Add about 6 tablespoons of olive oil into a Dutch oven or large wok and add the remaining onion and the 5 coarsely chopped ​​garlic cloves.

Sauté until the garlic and onion are slightly softened, then add the okra. Stir.

Sprinkle with salt and pepper, turmeric and cumin, and continue to stir over medium to high heat for about 15 minutes.

Add the tomatoes and tomato paste, mix well and cook for about 10 minutes or until the tomatoes begin to release their juice.

Add the cooked meat and its sauce to the okra mixture.

Put the pot back on the heat and add the sugar and vinegar. Mix well.

Cover and simmer over low heat for about 10 minutes.

Pour the remaining 2 tablespoons olive oil in a small pan and sauté the cilantro and 10 crrushed garlic cloves over medium heat for a few minutes, until the garlic begins to turn golden.

Add this mixture to the okra stew.

Serve with rice.

Popular throughout the Middle East, arayes (or ara'yes), a word meaning “bride,” are pita sandwiches stuffed with ground lamb, and spices and herbs.

Arayes

pita breads ((recipe here))

ground lamb

garlic (, crushed)

onion (, finely chopped)

flat-leaf parsley (, finely chopped)

pomegranate molasses

black pepper

tomato (, peeled, seeded and chopped)

Olive oil ((for brushing))

Preheat the oven to 430 F (220˚C).

Combine all the ingredients, except the tomatoes and the pita bread, and knead the mixture for 5 minutes.

Add the tomatoes and mix well for 5 minutes.

Spread a layer of the meat mixture into each pita bread.

Brush each pita bread with olive oil on both sides.

Arrange the stuffed breads on the oven rack in the center of the oven.

Bake at 430 F (220°C) for 20 minutes, turning them halfway through baking so that the arayes are golden and crisp on both sides.

Cut each sandwich into 3 or 4 and serve hot, accompanied by a vegetable salad (salata baladi), green salad and labneh.

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Shrak

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Top 3 jordanian recipe recipes from across the web

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Shrak

Bamia

Arayes

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