Soups
Rashoof
رشوف
Jordan
Lentils and coarse bulgur cooked with reconstituted jameed into a thick sour porridge, eaten in the cold months.
Original eatfuls sticker artwork
What it is
A closer look at Rashoof.
Lentils and coarse bulgur cooked with reconstituted jameed into a thick sour porridge, eaten in the cold months.
What to look for
Know it when you find it.
A winter village dish rarely on menus. It should be thick enough to hold a spoon and sour from the jameed rather than lemon.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Rashoof.
Names around the table
One food, more than one name.
Keep exploring
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