Every year in Denmark a book, directed towards schools kids, is released. The book is called ”The reading rocket” and every year it focuses on kids in a different country far from Denmark, both in distance and culture.
This year The Reading Rocket flew to Jordan. The point of the book is to let the Danish kids learn about the day to day life of kids other places in the world, and part of learning about life in other countries is learning about what they eat there.
Now I love food so naturally, I took it upon myself to cook Jordanian food with my students! Now this year there were two recipes Moutabal (An eggplant dip) and Shrak (Jordanian flatbread). I thought both things turned out great and it was also super easy to make, so I decided I would share it with you.
The moutabal goes amazingly with the bread, but you can also eat it with other things, with my students, we made carrot, cucumber, and red pepper sticks and dipped them in as well
Let me know how you like it!!
- 4 dl (1.6 cups) of flour
- 2 dl (0.8 cups) of wholegrain flour
- 2 dl (0.8 cups) of lukewarm water
- 1 teaspoon of salt
- 2 large eggplants
- 2 cloves of garlic
- 1 handful of fresh basil leaves
- 1 1/2 fresh chilies
- 4 tablespoons of tahin
- 4 tablespoons of lemon juice
- 2 tablespoons of olive oil
- Mix both flours and the salt in a bowl
- Add in the water and mix the dough well
- Cover the bowl with a dishtowel and leave for 30 minutes
- Now the dough won’t raise, because there is no yeast in it, but it does need to sit
- Part the dough into 8 equal parts
- Put flour on the table and a rolling pin, roll out the portions to very thin pancake-looking breads
- Bake the breads one at a time on a dry and very hot pan, each bread needs about 45 seconds on each side
- This part is actually really fun for kids as well, when I made it with my 2nd graders they got tongs and flipped them and they thought it was a lot of fun
- Turn the oven on to 200ºC (390ºF)
- Poke holes in the eggplants with a fork
- You don’t need to poke a million holes just a couple evenly distributed around the eggplants
- Put the eggplants in the oven for 45 minutes
- Peal the garlic
- Remove the top and the seeds from the chilies
- Put garlic, chili, and basil in the blender and blend
- Don’t worry if it doesn’t blend well and looks kind of grainy, I promise it’ll look better when you put in the eggplant
- When the eggplants are done, take them out of the oven and let them cool
- When they are cooled scrape out the insides of the eggplants and blend it with the mix already in the blender.
- Pour the mixture into a bowl and mix in the lemon juice and tahin