Rashoof (Cracked Wheat, Lentil and Jameed Soup)
Rashoof is a venerable winter dish in Najd and the Levant that combines cracked wheat and lentils with dried jameed yogurt, giving a dense, sour, warming soup that was cooked on cold nights and garnished with browned onion and clarified butter.
Soak the cracked wheat in water to cover for about 30 minutes, and meanwhile boil the brown lentils in plenty of water until fully cooked and soft, as soaking softens the jareesh grain and shortens its cooking, while boiling prepares the lentils for combining.
Melt half the ghee in a pot over medium heat and fry the minced onion until it wilts and turns translucent, because the softened onion builds the flavor base before adding the grains.
Drain the lentils and add them to the onion along with the drained soaked jareesh, and stir until the grains are coated with the ghee, as stirring distributes the fat and flavor evenly.
Dissolve the jameed in a little warm water and add it to the pot, adjust with the salt and spices, then leave the mixture over low heat for about 15 minutes with frequent stirring until the texture thickens, because the jameed gives the distinctive acidity and dense texture.
Watch the thickness at the end of cooking, and if it thickens more than needed, add hot water gradually until you reach a dense, cohesive soup consistency.
Melt the remaining ghee in a pan and fry the onion slices until they brown and turn dark golden, as the browned onion adds sweetness and a layer of flavor over the dish.
Pour the rashoof into serving bowls and distribute the browned onion and minced parsley over it, and serve it hot, because the fresh garnish balances the heaviness of the jareesh and jameed.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Rashoof (Cracked Wheat, Lentil and Jameed Soup), and how to fix them:
Leave it over low heat for a few extra minutes while stirring, as the jareesh continues to absorb the liquid and thickening needs time
Dissolve it in warm water and strain it before adding, because adding it solid directly leaves lumps
Extend the cooking with extra hot water, as coarse jareesh needs a longer soak or longer cooking to soften
Keep it in an airtight container for up to 3 days, and reheat it with a splash of water as the texture thickens when chilled
Freeze it for up to two months, and thaw it in the refrigerator then heat it over low heat with constant stirring
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| jameed yogurt | strained sour yogurt (thinned labneh) | replace 250 g jameed with about 250 g labneh dissolved in a little water | When ready jameed is unavailable while keeping the acidity and texture |
| clarified butter (ghee) | butter | same amount, 30 g | For a close taste with a fat available in every kitchen |
| cracked wheat (jareesh) | coarse bulgur | same amount, 200 g | For a close grainy texture when jareesh is unavailable |
| brown lentils | green lentils | same amount, 200 g | Because they are close in texture and boiling time |
| Ingredient | Half (2 servings) | Base (4 servings) | Double (8 servings) |
|---|---|---|---|
| Cracked wheat (jareesh) | 100 g | 200 g | 400 g |
| Brown lentils | 100 g | 200 g | 400 g |
| Ready jameed | 125 g | 250 g | 500 g |
| Local ghee | 15 g | 30 g | 60 g |
| Chopped onion | 75 g | 150 g | 300 g |
| Sliced onion | 60 g | 120 g | 240 g |
| Salt | 2 g | 4 g | 8 g |
Dissolve the jameed in warm water before adding it so it dissolves without lumping, and add it at the end of cooking so its acidity does not stay long over the heat and thin its texture.
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