A local getaway: Rummana

The race to modernize the world around us, from the way we interact, dress, walk and talk through to creating new culinary techniques and flavors fusion is a non stop mission for individuals who strive to be on top of the game. The game created by the evolving world around us, technology and cultural exchange,…

The Recipe Book: Lamb Loin, Quinoa, Wasabi Fava Bean Purée

Lamb loin, wasabi fava bean purée, quinoa, date lime jell, kunafah Serving 2 ‘Ruz wa foul, رز وفول’, a dish of rice, fave beans and lamb, is a year long typical Jordanian dish that is most popular during spring time. The season is announced by the daily hand picked fruits and vegetables along the country’s highways, especially…

Beit Sitti {-بيت ستّي-}

Turning an old house into a restaurant is an idea that attracts savvy dinners who enjoy scrumptious food, the coziness of the past and the smell of the tradition that its spirit carries along. Beit Sitti was able to do that while reviving the family tradition and keeping the memory of a significant figure that…

The Recipe Book: مكدوس الليمون

The makdoos  مكدوس (oil cured/pickled eggplant) is a common ingredient for breakfast and dinner among the levant region.  Preparing the delicious eggplant pickles is tradition every summer (August to September) among local families, where the women gather and lend a hand in pickling, stuffing and preserving the mini eggplant. The eggplant are boiled slightly to tenderize its…

The Recipe Book: Sea Scallops, Cauliflower Textures

Cauliflower purée, confit, couscous Inspired by different textures, chef Yazan is turning one ingredient to a recipe that utilizes all its components creating a restaurant-style experience with only one beautiful and fresh cauliflower. The classical sea scallops and cauliflower recipe is manipulated with his creativity and influenced by Middle Eastern flavors to add an exquisite yet outstanding dimension to this…

The Recipe Book: The Chefs

Launched December 2016, The Recipe Book features four of our favorite chefs. The recipes inspired by their own education, experience and the culinary skills they collected through their journey. Here is a quick glimpse about the chefs! Chef Karmah Tabbaa: The recipes chef Karmah will contribute with are a tribute to The Jordan Trail- a…

The Recipe Book: Halawa Pancakes

A twist on a traditional snack of dipping bread with tahini paste and grape molasses; it is the Arabic version of peanut butter and jelly. In this recipe chef Karmah adds halawa to oatmeal pancake batter for a nutritious breakfast option. THE PANCAKES: Pancake Batter 60gr halawa 30gr oatmeal 30gr flour 250gr milk 50gr egg 1gr…

عشق

I look in my mind for memories of one year back, when I met Nissreen Haram on a rainy day at her workshop in Amman for a tour at Mistaka’s production facility. The savory familiarization tour had a sweet end: a piece of raspberry-filled chocolate that melted beautifully in my mouth. A rush of extraordinary…

The Recipe Book: Date & Pumpkin Spiced Tiramisu

Dates: a sweet fruit that has long been cultivated, flowering one of the Middle East’s staple foods for thousands of years. From times of Ancient Mesopotamia, its use has transcended generations wide spread in religious context, scaling to international markets as a fundamental symbol of genuine Arab hospitality. It stimulates the senses as the opening…

The Recipe Book: Taste of Childhood

A memory of childhood: the family gathered for a weekend breakfast around a table full of fresh ingredients. A smell of toasted bread filling the air and the sound of sizzling halloumi on the grill.  Chef Yazan recalls this memory along the aroma of his mother’s homemade zaatar, crisp freshly pressed extra virgin olive oil, fresh…

The Recipe Book: Maqlubeh Rice Cake

Chef Karmah’s recipe is inspired by the 650 Km trail that connects Jordan from north to south which she completed last month. Her recipe is a tribute to the Jordan Trail reflecting her own interpretation of the culinary journey the team went through during the 40 day trip. It is also inspired by local ingredients…

Carakale of Jordan

I get goosebumps thinking back to 2011 when social media introduced me to one of Jordan’s brilliant minds. His brewery was far from being ready when chef Bruno (my culinary instructor) and myself showed up at the site. Our curiosity was the main drive to explore what turned to be Jordan’s first microbrewery. Five years…