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 April showers bring May Flowers!
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By Maria
In Recipes
Posted April 27, 2018

April showers bring May Flowers!

Here come the April showers just in time for us to enjoy the May flowers. However, while we wait there is only way to enjoy staying dry indoors and that is by cozying up with a hot bowl of lentil [...]

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 Cook your own arabic meal in our Grandma’s cozy house this winter
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By Maria
In Weekly Schedule
Posted January 2, 2017

Cook your own arabic meal in our Grandma’s cozy house this winter

This weeks schedule this weather is bringing us out on the terrace during the day and at night!! come learn how to cook a four course arabic meal at our grandmothers home and dance along to [...]

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Address

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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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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Beit Sitti

Beit Sitti

Mansaf 6 portions
Ingredients

1kg lamb meat (with bones cut in big pieces 6 pieces)
3/4 cup clarified butter (preferably use samna or ghee for taste)

1 medium onion , cut in 4 pieces

2 big pieces of Jameed (or 3 cups salted Greek yoghurt)

¼ cup whole blanched almond
¼ cup pine nuts

2 Shrak bread, very thin Arabic pita-type bread used in Jordan)
3 ½ cups rice , raw measure, cooked (Short grain Egyptian rice)

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 hot water to remove starch.
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 (NOTICE: Jameed is already salty)
Wash off the water from the soaked rice and add to the boiling water to cook.

Boil rice for 10 min and then lower the heat to low fire for another 10 min (till water evaporates and rice is cooked)

Split the khubz (bread) loaves open and arrange, overlapping on a large serving tray. Melt 2 tablespoons of butter and brush over the khubz to soften. Arrange rice over the khubz leaving a well in the center of the
rice. Spoon the meat into the rice well and then spoon the butter and nuts over the meat.

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Happy Independence Day Jordan

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Calling all Best Cooks at Beit Sitti – https://mailchi.mp/0a24db1ccaa0/calling-all-best-cooks-at-beit-sitti

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Beit Sitti

Ouzi Recipe for 7 portions

Ingredients
1/4 k cubed meat
1/4 Kilo ground beef
1 Packet of Philo Dough
1/4k peas
4 carrots
(you can replace with a bag of frozen peas and carrots )
2 cup basmati rice
1tspn cloves
2tbspn salt
1tspn black pepper
2tbspn Allspice
1tspn cinnamon
1tspn ground cardamom
½ cup fried blanched almonds
1 onion
2 bay leafs

Recipe
1. Boil the meat for around 1/2 hour in a pot along with 1 bayleaf in it along an onion, cloves, and
cardamom. Skim the froth that rises to the top.
2. Place the broth through a sieve and save it to make the rice later.
3. Wash the rice; around three times until water is clear, then get rid of the extra water.
4. Finley chop an onion and toss in a pot with vegetable oil then keep stirring until they wilt
5. Add the ground beef and sprinkle ½ tspn of cinnamon and mix using a spoon until the meat is
golden brown
6. Dice the carrots and place peas in the pot until tender.
7. Add rice to the pot and add the salt, cinnamon, cardamom, allspice, and black pepper and mix
together.
8. Add enough meat stock to cover the rice rice and leave the pot on high heat for around10 minutes.
9. Lower the heat and leave the pot for another 20 minutes until the water evaporates and the rice is
moist.
10. In small deep bowls, tuck the philo dough in and place rice in the middle, place fried almonds on top
of the rice and fold the extra dough draping the sides of the bowl in to cover the filling.
11. Flip the bowl carefully upside down and place the pouch on a greased pan, brush each pouch with
egg yolks, leave in oven until golden brown.

وصفة سريعة للاوزي …
١/٤ك لحمة مقطعة راس عصفور
١/٤ك لحمة مفرومة ناعمة
كيس بازيلا و جزر
٣ اكواب رز بسمتي
عجينة الهنا علبة
١/٢م كبش قرنفل
١م بهار مشكل
١م بهارات بيت ستي
١م قرفة
١/٢ م هال

منسلق الحمة المكعبات مع بصلة و ورق غار و قرنفل حب و منشيل الزنخة من فوق المرقة. بعد ٤٥ دقيقة منصفي المرقة و منتركها ع جنب
منحوس البصل بزيت زيتون و منزيد اللحمة المفرومة و المسلوقة. منزيد البازيلا و الجزر و البهارات و بعدين الرز. و منحط مرقة اللحمة و منملحها حسب الحاجة. ع نار عالية ١٠دقائق و بعدين نار هادية لتستوي
بقالب صغير منحط عجينة الهنا و منحشيها و بعدين بالفرن للتحمير.
صحتين …
#recipes #beitsitti #ouzi

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My first zoom class was sooo fun! Who’s down for another?

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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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