KOTRT.tv 013 - Jordanian Cooking - Laurice Gammoh

Knights of the Round Table

I get to interview my mum (Laurice Gammoh) and talk through some of her famous recipes and discuss some interesting historical facts about life in Jordan in the 60's. What a pleasure it is to have her on the podcast .. can't wait to video her cooking next time. Mansaf Ingredients 4-6 serves 1 kg plain Greek yogurt 1/2 kg lamb no bones (Goat lamb in bone) 1/2 kg basmati rice 2 sticks of saffron 2 tablespoons of butter 1 tablespoon Olive oil 1 tablespoon Sunflower Oil 2 tablespoons corn flower Tablespoon of Mansf spice or ¼ teaspoon Cinnamon ¼ teaspoon Curry ¼ teaspoon Cumin ¼ teaspoon Coriander ¼ teaspoon Cloves (less) ¼ teaspoon Nutmeg (less) ¼ teaspoon Salt Instructions Yogurt in a pot Stir (no heat) Cornflowers melt with water 1/2 cup of water Low heat and stir until boil and then witch off Cut meet into 2 in cubes Wash in running warm water Place meat in pot cover with water and add two bay leaves and half a sliced onion Place on high heat for approx. 5 min until boiled and remove excess fat off surface of water The turn to medium heat and cover the pot and until meat is soft and cooked Turn off and take meat out of water, wash it in warm water place in yogurt Take meat stock strain it and place slowly as you sit on top of yogurt until it is thickened and sticks to the spoon Add the spices 5 min until boiled Turn off Rice Soak saffron in two cups of water 1 hour before you prepare rice Wash the rice Add butter and oils in pot and add rice and mix Heat saffron until boiled and then add to rice Cover the rice about 1/2 inche over the rice Boil for three minutes and then place on lowest heat and cover for 15 min Put rice on a tray Butter over the rice, meat on top Toast pine nuts and almonds and place on top of meat Pour yogurt around rice or serve separate bowl and allow guest to add themselves. Bread Ingredients 1/2 kg of plain flower 1 packet of yeast 1 tablespoon of sugar 2 tablespoons of olive oil 1 tea spoon of salt Instructions Place flour in a pot make a hole in the middle add yeast , sugar and half a cup of warm water Add olive oil around flower Add salt around flower and cover for 10 min Cover it keep ne flower warm Then start mixing with warm water Knead Place in a tray, cover it and keep in a warm place and let rise for 1 hour Should double in size, remove from sides and let sit again for another hour Pre-heat 180 Celsius Place bread in tray and brush with olive oil or egg whites add seeds to top ad desired Score the bread and leave sit for 5 min 45 min in oven. Hummus Ingredients 1 kg of dry chick pees 4 tablespoons of tahini 1 tablespoon of lemon juice 3 tablespoons of yogurt Instructions chickpeas in a pot in warm water and soak for two days Change the water each day Bi-carbonate soda Cover with warm water and bring to boil on low heat 5 min boiling Leave it until very soft Blender with tahini, salt, lemon Little bit of boiling water Add Yogurt just before you serve. Mlukkeah Clean chicken with lemon juice Boil chicken drum sticks skinless Take chicken stock and strainer Take half the water place Mlukkeah and add salt Add stock as needed Add chicken Add whole garlic cloves, chopped and fry in olive oil Add Mlukkeah and chick add garlic (Same rice recipe as above for Mansaf but without the saffron) Ghrabeh Mix all together 1 cup of unsalted butter melted 1 cup of icing sugar 2 cups of flower 1 drop of vanilla Decorate with a peeled almond 160 Celsius hear oven 15 min Hareesa Ingredients 3 cups semolina course 1 cup castor sugar 1 cup shredded coconut 1 cup yogurt 1/2 spoon bi carb 1/2 vanilla 1/2 baking powder 1/2 cup of unsalted butter Instructions mix dry ingredient mix butter mix water 1/4 spoon rose water mix until think Coat tray in tahini Place in tray and pat down with water Smooth out and shape and score 180 Celsius Add almonds on top for decoration Sugar syrup after to serve