Jordan (Asia) 7 June 2024

Jordan is located in the continent of Asia. It has Syria and Turkey to the north, Iraq to the northeast, Iran to the east, Saudi Arabia, and the Red Sea to the south, Egypt to the southwest, Israel to the west, and Lebanon to the northwest.

The capital is Amman.

The official language is Arabic.

The climate varies from the Mediterranean in the west, to desert in the east and south, but is generally arid. Temperatures range from 78F to 91F depending on the location.

The staple foods are rice, yogurt, lamb, olives, baked pastries, baklava chickpeas, wonderful herbs and spices, cheese, and so much more (https://www.touristjordan.com/popular-jordanian-food/#:~:text=The%20local%20popular%20Jordanian%20food,sweet%20dishes%20such%20as%20baklava).

https://www.britannica.com/place/Jordan

FALAFEL (https://www.themediterraneandish.com/how-to-make-falafel/):

• 2 C dried chickpeas (do NOT use canned or cooked chickpeas)
• ½ tsp baking soda
• 1 C fresh parsley leaves, stems removed
• ¾ C fresh cilantro leaves, stems removed
• ½ C fresh dill, stems removed
• 1 small onion, quartered
• 7-8 garlic cloves, peeled
• Salt to taste
• 1 TBSP ground black pepper
• 1 TBSP ground cumin
• 1 TBSP ground coriander
• 1 tsp cayenne pepper, optional
• 1 tsp baking powder
• 2 TBSP toasted sesame seeds
• Oil for frying

Falafel Sauce:

• Tahini sauce

(Fixings for a falafel sandwich) optional-

• Pita Pockets
• English cucumbers, chopped or diced
• Tomatoes, chopped or diced
• Baby arugula
• Pickles

1. One day in advance, place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2”.
2. Soak overnight for 18 hours (longer if the chickpeas are still too hard).
3. When ready, drain the chickpeas completely and pat them dry.
4. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade.
5. Run the food processor 40 seconds at a time until all is well combined forming the falafel mixture.
6. Transfer the falafel mixture to a container and cover tightly.
7. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
8. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
9. Scoop tablespoons of the falafel mixture and form into patties (1/2” thick each). It helps to have wet hands as you form the patties.
10. Fill a medium saucepan 3” up with oil.
11. Heat the oil on medium-high until it bubbles softly.
12. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside.
13. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
14. Place the fried falafel patties in a colander or plate lined with paper towels to drain.
15. Serve falafel hot next to other small plates or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers.
16. Enjoy!!

I made a Keto Hamburger Bun Sandwich. I put hummus on the bun, then a slice of tomato, then the falafel drizzled with tahini sauce. It was yummy!!!

KETO BAKLAVA BARS (https://alldayidreamaboutfood.com/keto-baklava-bars/):

Crust:

• 1-1/2 C almond flour
• ¼ C powdered Swerve
• ¼ tsp salt
• ¼ tsp xanthan gum (optional)
• 5 TBSP butter, in small pieces, chilled

1. Preheat the oven to 325F and line an 8×8 pan with parchment paper, with overhanging sides for easy removal.
2. In a food processor, combine the almond flour, sweetener, salt, and xanthan gum.
3. Pulse a few times to combine.
4. Scatter the butter pieces over and pulse until the mixture resembles coarse crumbs.
5. Transfer to the prepared baking pan and press firmly into the bottom with a flat-bottomed glass or measuring cup.
6. Bake 15 to 18 minutes, or until the edges are golden brown.
7. Remove and let cool completely.

Nut Topping:

• 1-1/2 C finely chopped walnuts (or pecans, almonds, pistachios, or a mix)
• 1/3 C Swerve Brown
• ½ tsp cinnamon
• ½ tsp orange zest
• 3 TBSP butter, melted
• In a medium bowl, whisk together the nuts, brown sugar substitute, cinnamon, and orange zest.
• Stir in the melted butter until well combined.
• Spread the nut topping over the cooled crust, pressing to adhere.
• Return to the 325F oven to bake another 20 minutes.
• Remove and let the bars cool in the pan.

“Honey” Syrup:

• 3 TBSP water
• 3 TBSP BochaSweet or allulose
• 1 TBSP Keto Caramel Syrup
• ½ tsp vanilla extract

1. In a small saucepan over medium heat, combine the water, BochaSweet, and keto friendly syrup.
2. Bring to a boil and then reduce to a simmer.
3. Cook for about 3 minutes, until slightly thickened.
4. Whisk in the vanilla extract.
5. Drizzle over the cooled bars.
6. Lift the bars out by the overhanging parchment and place them on a cutting board.
7. Use a sharp knife to cut the bars into 16 squares or triangles.

I know this does not look like a traditional baklava, but the taste was still amazing!! You can STILL enjoy food with a few adjustments!!