How to pronounce Rashoof

Rashoof is written رشوف where it comes from. In the International Phonetic Alphabet it is /raˈʃuːf/. In plain English letters that is rah-SHOOF, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Rashoof?

Rashoof is a soup or stew of Jordan. Where it comes from: Northern Jordan. People usually eat it at lunch or dinner. Its main ingredients are dairy & cheese and wheat & flour. It tastes sour and rich.

Where Rashoof comes from

Rashoof is one of 10 signature dishes of Jordan on this map.

• Mansaf منسف · Rice dish · Amman and Karak

  Mansaf is lamb cooked in jameed, a sauce made from dried, salted sheep's or goat's yogurt, served on a large tray over thin shrak bread and a mound of rice, scattered with toasted almonds and pine nuts.

• Maqluba مقلوبة · Rice dish · All Jordan

  Maqluba, "upside-down", is a pot of rice, meat, usually chicken or lamb, and fried vegetables such as aubergine, cauliflower and potato, cooked in layers and then turned out onto a large plate in one piece, like a cake.

• Galayet bandora قلاية بندورة · Main dish · Aqaba and the south

  Galayet bandora, "pan of tomatoes", is tomatoes fried in olive oil with onion, garlic, hot peppers and salt until soft and thick.

• Zarb زرب · Main dish · Aqaba (Wadi Rum)

  Zarb is meat and vegetables cooked in a pit dug in the ground, which works as an underground oven.

• Jameed جميد · Snack · Jordan

  Jameed is hard, dried and soured yogurt, shaped into balls and left in the sun until it is stone-hard; it is then cooked, or used to cook other dishes.

• Makmoura مكمورة · Main dish · Irbid

  Makmoura is an old Jordanian country dish of the rural north, especially Ramtha, Huwwara and the villages of the north of Irbid governorate.

Food of Jordan

Dishes like Rashoof in other countries

Same type of dish and similar main ingredients as Rashoof:

• Spas սպաս · Soup & stew · Armenia

  Spas, also called tanapur, is an Armenian soup made from matsun, the country's soured milk, with herbs and hulled wheat.

• Anolini · Soup & stew · Parma and Piacenza, Italy

  Anolini are small round filled pasta from Parma and Piacenza, served in a rich meat broth at Christmas.

• Nauryz kozhe наурыз көже · Soup & stew · Kazakhstan

  Nauryz kozhe is the dish with which Kazakhs, and Kyrgyz as nooruz kozho, start the new year at Nauryz, the spring festival of Nowruz, for good luck.

• Øllebrød · Soup & stew · Denmark

  Øllebrød, 'beer bread', is a traditional Danish porridge made from leftover sourdough rye bread and beer, usually the mild, dark hvidtøl.