Ingredients with Measurements:
- 1 cup of lentils
- 2 cups of water
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 tablespoon of tomato paste
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of chicken or vegetable broth
- 1 cup of jameed (dried yogurt)
- 1/2 cup of water
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. Rinse the lentils and place them in a large pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. In a separate pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
3. Add the tomato paste, cumin, coriander, paprika, salt, and black pepper to the onion mixture. Stir well and cook for 2-3 minutes.
4. Add the onion mixture to the pot with the lentils. Pour in the chicken or vegetable broth and stir well.
5. In a blender or food processor, blend the jameed with 1/2 cup of water until smooth. Add the jameed mixture to the pot and stir well.
6. Bring the stew to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.
7. Serve hot with your favorite bread or rice.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 30g
Protein: 15g
Sodium: 800mg
Fiber: 10g
Substitutions for ingredients:
- You can use canned lentils instead of dried lentils, but reduce the cooking time to 10 minutes.
- You can use plain yogurt instead of jameed, but the flavor will be different.
Variations:
- Add chopped vegetables such as carrots, celery, or bell peppers for extra nutrition.
- Use lamb or beef broth instead of chicken or vegetable broth for a richer flavor.
- Add cooked chicken or beef to the stew for a heartier meal.
Tips and tricks:
- Soak the jameed in water overnight to make it easier to blend.
- If the stew is too thick, add more broth or water to thin it out.
- Adjust the seasoning to your taste.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in a bowl and garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro
Pairings:
Serve the stew with your favorite bread or rice.
Suggested side dishes:
- Salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, simmer it for a longer time to reduce the liquid.
Food safety advice:
- Make sure to cook the lentils and jameed thoroughly to avoid foodborne illness.
- Store the leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Jameed and Lentil Stew is a traditional Jordanian dish that has been enjoyed for generations. Jameed is a staple ingredient in Jordanian cuisine and is made by drying yogurt until it becomes a hard, crumbly texture.
Flavor profiles:
The stew has a rich and creamy flavor from the jameed, with a hint of spice from the cumin, coriander, and paprika.
Serving suggestions:
Serve the stew as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Jordanian