In Um Qais I met these cute guys who were on a class trip.
A tea break with a Bedouin man in his cave.
The best (and funnest!) guide in Jordan Kamel Jayusi showed us his country. His knowledge was awesome… try to find a question he doesn’t know the answer 🙂
El Khazne, the treasury in Petra.
Wadi Rum desert is one of the most beautiful in the world. It is famous for its red sand.
Tea break. The chai was a mixture of sage, cardamon, cinnamon and the taste was so good!
The best possible sales man. You simply can’t refuse to buy from this guy. Ibrahim in his spice store in Aqaba.
You can’t be afraid of the water in Wadi Mujib water cayon.
Uzi in action. The Jordanian food is mostly a wide selection of mezze as a starter and meat for the main course. Coffee/tea and something really sweet such as baklava to finish with.
Don’t fall down Uzi!
Uzi constantly misses his grandsons on our trips… here he showed his skills as a babysitter.
Sheikh Uzi with a Bedouin family. We spent one day with these nice and hospitable people. I even learned (or tried at least!) how to make the Bedouin break on fire. I also got a lesson how women eat with their burka without taking it off! I hardly could do it without covering my face.
Read more about our Jordanian adventure in Kodin Kuvalehti issue 2/14.
For as long as I have been living in Helsinki I have kept visiting this guarding island of the capital. Looking at the island from the shore it is massive granite rock that shows no signs of change for almost as long as it was built by the Swedes in 1748. The fortified island is mostly visited in the warmer parts of the year but I keep finding myself there, freezing loyally almost every winter, taking pictures or showing the place to a friend.
An old stone church, ammunition bunkers, gigantic canons, fantastic rocky beaches, an art gallery and a few seasonal restaurants/cafés… The little café by the dock yard near the submarine is a lovely hidden place that not all visitors will find.
These images show some of the landscape of the island on a very cold day.
|Chef Basson from Eucalyptus restaurant brought a bunch of herbs from the kitchen and taught us about wild herbs. Many of these ended up on our plates during the dinner.|
|Za’atar (hyssop) pesto (recipe below)|
|The starter soups (tomato soup, with mint, lentil soup and Jerusalem artichoke soup with almond milk) were served in small glasses.|
|Stuffed figs were one of my favorite dishes.|
|I got the honor to turn upside down the traditional Arab dish Makluba . The dish was enough for several tables!|
|Tea with geranium, hibiscus, mint, verbena, lemongrass was exactly what I needed on a cold winter day in Jerusalem to make myself warm.|
Osoite/ address: Hativat Yerushalyim 14
Huomaa, että yksi kuppi vastaa kahta desiä.
1 kuppi (2 dl) paahdettuja manteleita (minä laitoin saksanpähkinöitä)
3/4 kuppia tuoreita, huuhdeltuja zaatar-lehtiä (Suomessa käytän tuoretta korianteria)
1 tl suolaa
1 sumakkia (etnisistä kaupoista)
2 isoa valkosipulin kynttä
1 kuppi hyvälaatuista oliiviöljyä
1/4 kuppi sitruunamehua
1. Laita mantelit tehosekoittimeen (tai käytä isoa morttelia). Jauha, mutta älä anna manteleiden muuttua sileäksi tahnaksi. Pesto maistuu paremmalta jos ainekset ovat rouheisia ja niissä on suuntuntumaa.
2. Lisää zaatar. Tämä järjestys on tärkeää, sillä jos aloitat zaatarin kanssa, siitä tulee mössöä. Jatka jauhamista muutaman sekunnin ajan.
3. Lisää muut ainekset. Jatka jauhamista kunnes saat levittevän peston.
Käytä voileipien välissä, pastan päällä tai tuoreiden kasvisten dippinä. Muista, että zaatar on rauhoitettu kasvi ainakin Israelissa, joten varmista, että sen kerääminen on sallittua jos keräät sitä luonnosta. Sitä saa Israelissa luvallisesti vihannesmyyjiltä.
1 cup toasted, blanched almonds (I prepared this with walnuts)
3/4 cup fresh, rinsed, za’atar leaves (in season right now at open-air markets), patted dry and stripped off the stalks