teta’s* food

every friday in amman, i have the joy of indulging in a series of authentic levantine dishes concocted by the warm hands of my teta with liberal sprinkles of love.

dishes ranging in origin from her hometown of jerusalem, to damascus, turkey, and of course, jordan.

below is a select collection of what wakes me up every weekend.

shukran*, teta for inspiring us in synergizing the mathematician and artist in you to put smiles on our faces and twinkles in our eyes.

* teta, shukran: arabic for grandma, thank you.

mansaf

samneh-infused rice topped with sauteed nuts alongside jameed-drenched lamb.

warak enab w koosa mahshi

vine leaves and zuchini stuffed with a combination of seasoned rice and bits of ground meat.

oozie

cumin-flavored rice, mixed with vegetables, served with herb-spiced whole chicken.

ka’ket toffah w tamer

a light apple and dates cake.

betenjan makhshi

eggplant slices stuffed with spiced ground meat mixed with sauteed onions and tomatoes.

toffah pie

apple pie, prepared with handmade dough, crushed walnuts, juicy slices of apple and a dash of cinnamon.