The cuisine of Jordan was this months MENA cooking club challenge hosted by Evelyne of Cheap Ethnic Eats.
I chose the easiest and cheapest of the 3 dishes to cook; Jordanian tomato and rice soup flavoured merely with cinnamon and the obligatory S & P.
I didn’t even bother buying in a cinnamon stick for this very basic but still worth trying soup and sufficed with 1/2 teaspoon ground cinnamon. I often struggle with recipes that call for cinnamon sticks because the cinnamon flavour usually ends up overpowering any other flavour. That maybe the idea of this recipe I’m not sure but I wasn’t ready for full on cinnamon flavour BUT if you offer me a cinnamon roll, I will be happy.
The result; a rich yet light soup with a mild cinnamon flavour. I have to say though I wasn’t bowled over by the amount of butter in this recipe and feel olive oil would be a better option, since I discovered whilst researching (note to self do your research first!) Jordan is one of the largest producers of olives in the world and thus olive oil is the most popular cooking oil. Also I would cook the rice in the soup for far less than 30 minute per the original recipe, I allowed it to cook for 20 and it was already overcooked!
Now, take a look at what the rest of the club cooked up this month.
Jordanian Tomato & Rice Soup
- 1/3 cup rice (i used basmati)
- 1/4 cup butter or olive oil
- 1 onion, chopped
- 2 tomatoes, peeled and chopped (you can use canned)
- 1 teaspoon tomato paste
- 1 cinnamon stick or 1/2 teaspoon ground cinnamon
- pinch of black pepper
- 1 teaspoon salt
- In a pan, melt the butter and fry in it the onions over medium heat until tender.
- Add in the tomatoes, tomato paste, black pepper, cinnamon and salt along with 2 liters of water.
- When the mix begins to boil, reduce heat and simmer for 60 minutes with lid on.
- Add in the rice and leave to simmer for 15 minutes or so.
