November 27, 2020 00962777557744 info@beitsitti.com

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Arabic Mixed Spice
$13.910 Add to cart
Beit Sitti Stock Mix Spices
$13.910 Add to cart
Olive Oil Glass Container
$38.280 Add to cart
One Liter Olive Oil can
$48.670 Add to cart
One liter Tahini Can
$40.000 Add to cart
Orange Blossom
$25.520 Add to cart
Pomegranate Molasses 300 Gram
$18.650 Add to cart
Pomegranate Molasses 600 Gram
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Sumac
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Sumac
$2.500 Add to cart
Tahini Glass Container
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Za’atar
$13.900 Add to cart

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16 Mohammad Ali Al Sa'di St
Jabali Al Weibdeh
P.O. Box 9946 Amman 11191, Jordan
Email: info@beitsitti.com
Phone: 00962 777 55 77 44
Fax: 00962 795 63 38 68

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Mulukhiyeh for lunch today…
heres a quick tutorial on how to make one of the heartiest arabic dishes.
an all time favorite of mine. my kids and the whole family!!
check out the ingredients in our recipes section on the website. or sign up for a class (zoom or in person) to learn how to make this one!!

Beit Sitti

Mulukhiyeh Jews Mallow

Mulukhiyeh cooked in a clear chicken stock, mixed with coriander and garlic arabic bread and lemon juice topped on pilaf rice

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Zoom Classes For Lebanon – https://mailchi.mp/88324a46c9db/zoom-classes-for-lebanon join our zoom classes and all funds will be donated to @beitelbarakeh

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call us 0777557744

Beit Sitti

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It’s been a long time! We missed you! We’re back and we can’t wait to see you!! call us to book your spot 0777557744 #visitjordan #supportlocal #supportsmallbusiness #cooking #cookingwithlove #beitsitti #cookanddine #communitytourism @visitjordan plz share with your friends #seeamman #beamman

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For the full episode check out ainsleys Mediterranean cookbook in Jordan on @itv

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Mansaf 6 portions
Ingredients
1kg lamb meat
3/4 cup clarified butter
1 medium onion
2 big pieces of Jameed (or 3 cups salted Greek yoghurt)
¼ cup whole blanched almond
¼ cup pine nuts

2 Shrak bread
3 ½ cups rice , raw measure, cooked (Medium grain)
2 bay leaves
1 stick cinnamon
1 spoon starch
Salt

Directions:
Wash meat pieces and dry it with paper towels.
Melt ¼ cup of the clarified butter in heavy skillet over medium-high heat. Drain and pat dry meat pieces.
Place in skillet and cook for 10 minutes until browned on all sides. Add enough hot water to cover meat. Put onion, bay leaves and cinnamon stick with the water. Reduce heat, cover and cook for 1 hour or more until tender.

Sauce:

Break the big pieces of Jameed and soak it overnight until soft.
put jameed in the blender and put in pot to boil.
Add the soft boiled pieces of meat.
Use a skillet to add 1 ½ cup of meat stock.
If you use Jameed. Do NOT use salt, as it is very salty.

Incase you didn’t find Jameed: while meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid.
Melt two teaspoons of starch in cold water,
Pour it slowly onto the yoghurt while stirring it constantly, add 1 teaspoon of salt.

Add the soft boiled pieces of meat with one cup of meat stock and leave to boil. Simmer gently for 15 minutes.

Taste and adjust seasonings, as needed.

In a small skillet, melt 2 tablespoons of clarified butter. Add almonds and cook till golden. After removing

almond stir in pine nuts and cook till golden. Remove from heat and set aside.

Clarified butter notes:-

Clarified butter is necessary for frying since it doesn’t burn.

One stick (or 1/2 cup of butter) will yield about 6 tablespoons of clarified butter. So for this recipe, you will need to clarify approximately 3/4 cup of butter.

Rice:

Wash and soak 3 ½ cups of rice in water
Melt 2 spoons of clarified butter and add 4 ½ cups of water to it until it starts to boil
Add 1 tsp of salt to the water the. Add the rice and cook.. enjoy #mansaf

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Tripadvisor 2013 – 2018 Certificate of Excellence Winner

Beit Sitti was awarded the certificate of excellence for being rated 5 out of 5 and ranked number 1 on Trip Advisor for three consecutive years in Amman, Jordan

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