My Global Food Challenge

Jordan (2)

Jordanian Stuffed Cabbage (Jordan)

Yield: 6 Servings


green cabbage, medium size
1 to 1-1/2 pound ground Beef (or Turkey)
1 to 1-1/2 cup cooked rice
worcestershire sauce
chopped parsley
1 teaspoon garlic powder (or 1 to 2 crushed garlic cloves)
1/4 can tomato sauce
whole onion rings
Bacon (lean or Turkey)


Boil and peel leaves off cabbage. Blend tomato sauce with ground Beef, raw egg, worcestershire sauce, and garlic powder/crushed garlic.
Mix with equal amount of cooked rice.

Put mixture into boiled cabbage leaves, packing it into a baking casserole dish (clear cover or foil over the top). Cover with balance of tomato sauce, then sliced whole Onion rings with Bacon strips on top.

Bake at 375 degrees for 45 minutes to 1 hour, until the meat is browned and crisped on the top. Uncover to crisp the Bacon the last 15 minutes.

Serve plain or with butter or sour cream (fat free).

Link to My Post on Jordan:

Cuisine: Jordanian

Main Ingredient: Cabbage


Salad Platter (Jordan)

Yield: 6-8 Servings



1/2 cup olive oil
2 tablespoons red wine vinegar
1 clove garlic, crushed
1 tablespoon finely chopped flat-leaf (continental) parsley
1 tablespoon capers, finely chopped
1 teaspoon tomato paste
1/2 teaspoon Sugar
freshly ground pepper


2 pounds eggplant, sliced into 1/2 inch rounds
2 red bell peppers
1 yellow bell pepper
1/2 cup all-purpose flour
olive oil, for frying
13 ounces plum tomatoes, sliced lengthwise
10 ounces fresh mozzarella Cheese (Bocconcini), sliced


FOR DRESSING: Combine all of the dressing ingredients in a bowl. Whisk together thoroughly.

Place the Eggplant slices in a colander. Lightly sprinkle with salt and set aside for 30 minutes.

Halve the bell peppers and remove the seeds and membrane. Place the bell pepper halves under a heated broiler (or on a grill) and cook until the skins are blackened. Place the halves in a plastic bag and let cool. When they are cold enough to handle, peel off their skins and slice thinly. Set aside.

Rinse the Eggplant slices and drain on kitchen paper. Dust the slices lightly with flour. Heat sufficient oil in a large frying pan to fry the Eggplant slices in batches. Cook all of the slices until golden on both sides. As each slice is cooked, dip it in the prepared dressing and arrange around the serving platter.

Cook the tomato slices for a few seconds on each side in the same pan as the Eggplant. Place the tomato slices on top of the Eggplant. Top the tomato with the Cheese slices. Spoon a little dressing over each mozzarella slice. Arrange the pepper slices in the center of the serving platter. Spoon on the remaining dressing. Let stand at room temperature for at least 1 hour before serving.

Link to My Post on Jordan:

Cuisine: Jordanian

Main Ingredient: Eggplant

File:Jordan in Asia (-mini map -rivers).svg

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