Monday, March 30, 2009

Mansaf

The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yogurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yogurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.

Ingredients:

  • 6 pieces jameed (about 1/2 pound)
  • 3 quarts plus 2 cups water
  • 10 tablespoons clarified unsalted butter
  • 4 1/2 pounds lamb shoulder on the bone, cut into approximately 3/4 pound pieces and trimmed of excess fat
  • 2 tablespoons all spices
  • 3 cups long-grain rice, soaked in water to cover for 30 minutes and drained or rinsed well under running water until the water runs clear
  • 3 to 4 cups boiling water
  • 1 tablespoon salt
  • 1/2 cup blanched whole almonds
  • 1/2 cup pine nuts
  • 2 pieces shrak (Arabic flat thin bread)
Preparation:
  • Soak the jameed in cold water to cover for 24 to 48 hours.
  • Drain and melt the jameed in a pot with 1 quart of the soaking water over medium heat. Add the remaining 2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. This could take up to 2 hours and you should ultimately have about 2 quarts liquid jamīd. Strain the jamīd through a sieve and set it aside. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately.
  • In a large, preferably earthenware casserole, heat 5 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. Remove the meat from the casserole with a slotted spoon and set aside. Pour off all the excess fat and liquid. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining 2 cups water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. Do not use any salt because the jameed is salty, but if you are using the stabilized yogurt, you need to salt the meat to taste. Stir the meat so it is mixed well with the spices and yogurt.
  • Meanwhile, prepare the rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 3 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. Pour in 3 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Do not lift the lid to look at the rice and do not stir the rice as it cooks. After 20 minutes, if the rice is not done, keep adding boiling water in small amounts until the rice has absorbed the additional water and is tender. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery.
  • Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Remove and set the butter aside. Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. Add the pine nuts and cook until they are golden, about another 3 minutes. Set the nuts aside.
  • Clean off a serving, dining, or kitchen table with soap and water and then rinse well and dry, unless you are using a very large tray or serving platter. Arrange the marqūq or other bread directly on the table or tray, overlapping them some, and spread some jamīd from the cooked lamb on it so it becomes soft. Strain the meat and place it over the bread, now soft and broken. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Sprinkle the pine nuts and almonds over the rice. Pour the reserved 1 tablespoon of melted samna over everything. Gather your guests around the table, hands properly washed, with their right hands closest to the food. Begin eating.
To discover more Arabic Cuisines & recipes visit Lebanese Recipes

Tabbouleh


Ingredients:
  • 1 cup of fine bourghoul (ground wheat)
  • 3 bunches of parsley
  • 1 bunch of fresh mint
  • 4 tomatoes
  • 4 green onions or 1 white onion
  • 6 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 cup freshly squeezed lemon juice

Preparation:

  • Wash the bourghoul in a deep dish by filling it with water and gently pouring out the water so that it will take away any impurity.
  • Leave the bourghoul to soak in cold water for 30 mn.
  • Finely dice the tomatoes and onion and chop the parsley and mint.
  • Mix together the oil, salt and lemon for the sauce.
  • Squeeze the borghoul between your hands to press out the water and mix all the ingredients together.

Tips:
The tabbouleh is best eaten with small lettuce leaves or better yet, fresh vine leaves rolled up in a cone shape.

To discover more Arabic Cuisines & recipes visit Lebanese Recipes

Saturday, March 28, 2009

Sambousek

Sambousek is a small meat pie, served as an appetizer or snack. It is usually filled with ground beef or lamb, but can be filled with feta and other cheeses. Use your imagination! It is served in small amounts, usually 3 to a plate.

Ingredients
  • 3 cups flour
  • 2 grated onions
  • 1 1/2 cups oil
  • 1 teaspoon ground black pepper
  • 1 teaspoon bread spices(yeast, fennel, poppy seed) 1 teaspoon cumin
  • oil for frying salt
  • water
  • 1 lb. ground beef or lamb
Preparation:
  • Put the flour in a deep bowl, Add the bread spices and salt
  • Add the oil and rub with fingertips.
  • Add water and a pinch of salt a little at a time, mixing thoroughly until dough is binding.
  • Divide into small pieces, place on a tray and put in a warm place for one hour.
  • Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over low heat. Cool.
  • Roll out small pieces of dough into desired shape, about 1/16 inch thin. You can do circles, triangles, squares, or crescents.
  • Place 1 tablespoon of meat filling, seal, and crimp edges to seal.
  • Fry until golden brown on each side - about 6-8 minutes.
  • Drain on paper towel and serve.

Thursday, March 26, 2009

Fried kibbe

Ingredients:

Filling:
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/3 cup pine nuts (2 ounces)
  • 1 1/2 cups chopped onions
  • 1/2 pound lean ground lamb
  • 1 teaspoon allspice
  • 1/2 teaspoon cinnamon Pinch of cumin Salt and freshly ground pepper
  • 2 teaspoons pomegranate molasses
  • 1/2 to 1 teaspoon ground sumac
Kibbe:
  • 1 pound yellow onions (about 4 medium), coarsely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin Pinch of cayenne pepper
  • 1 pound very lean ground lamb
  • 1 cup fine bulgur (No. 1 grade)
  • Vegetable oil, for frying
Preparation:
  • MAKE THE FILLING: In a medium skillet, melt the butter in the olive oil over moderate heat. Add the pine nuts and cook, stirring constantly, until golden. Transfer the nuts to a plate.
  • Add the onions to the skillet and cook, stirring, until softened but not browned. Add the lamb and cook, stirring to break it up, until no trace of pink remains. Remove from the heat and stir in the toasted pine nuts and the allspice, cinnamon, cumin, salt and pepper. Stir in 1 teaspoon of the pomegranate molasses and 1/2 teaspoon of the sumac. Taste and add the remaining pomegranate molasses and sumac if desired.
  • MAKE THE KIBBE: In a food processor, pulse the onions until finely chopped; add the salt, pepper, allspice, cinnamon, cumin and cayenne and process until minced. Distribute the meat over the onions and pulse to mix. Transfer to a large bowl.
  • Put the bulgur in a large bowl and stir in enough water to cover. When the wheat dust and chaff rise to the surface, pour off the water. Rinse the bulgur 3 or 4 more times, until the water is clear. Cover the bulgur with fresh water and let it soak for 20 minutes. Drain the bulgur, squeeze it dry and add it to the lamb. Using wet hands, knead the kibbe as you would bread dough, wetting your hands frequently to prevent sticking. The texture of the kibbe should resemble light biscuit dough. Refrigerate until well chilled.
  • Moisten your hands and roll about 3/4 cup of the kibbe into a football shape. Using your index finger, poke a hole in 1 end of the football and gently work your finger into the kibbe until you have a 3-inch-long torpedo-shaped shell with 1/3-inch-thick walls. Cradling the kibbe in one hand so that the walls don't collapse, spoon about 1 tablespoon of the filling into the cavity. Pinch the end to seal, patting the kibbe into a 3-by-11/2-inch torpedo. Set the kibbe on a baking sheet lined with plastic. Repeat with the remaining kibbe and filling.
  • In a medium saucepan, heat 2 inches of oil to 350°. Fry the kibbe, 5 at a time, until browned, about 3 minutes. Drain on a rack lined with paper towels. Serve with the Eggplant-Yogurt Sauce.
MAKE AHEAD: The fried kibbe can be prepared ahead and reheated in a 400° oven for about 10 minutes, or until warmed through and crisp outside.

NOTES: To make kibbe bi saniyeh, pat half of the kibbe mixture into a generously buttered 10-inch round cake pan in an even layer. Spread the lamb filling evenly on top and cover with the remaining kibbe mixture, pressing it into a smooth, even layer. Score a decorative pattern on the top and brush with 2 tablespoons butter melted in 1 tablespoon olive oil. Bake at 375° for 30 minutes, then broil to brown the top. Let stand for 20 minutes before serving.

only about drag cars

drab cars picture

drag race car image

drag car riding on back wheels

drag car photo

drag racing car

used drag car pic

Sunday, March 22, 2009

Foul Moudammas

Ingredients:
  • 1 cup fava beans, cooked
  • 2 cloves garlic, crushed
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt
Preparation:
  • Wash the dried fava beans and leave to soak in at least 3 cups of water for 12 hours.
  • After soaking, rinse the beans and place in a saucepan with at least 5 cups of water and cook for about an hour, or until tender. Drain and place in a mixing bowl. Lightly mash the beans, adding the crushed garlic and lemon juice. Spoon the mixture into a small bowl.
  • Pour olive oil over the beans and serve warm or at room temperature with Arabic bread.
Serves 2

Baba ghanoush

Makes: 1 mezza dish
Cooking time: 20 minutes

Ingredients:
  • 1 Large eggplant
  • approx ¼ cup lemon juice
  • 4-5 tablespoons tahini
  • 2 cloves garlic
  • 1 ½ teaspoons salt
  • ¼ cup finely chopped parsley to garnish
Preparation:
  • Remove the green from around the neck of the eggplant, but leave the stem. Place in a hot oven until soft - approx 15-20 minutes - or hold onto stem and place over open grill or hotplate, turning from time to time until eggplant has softened. Allow to cool.
  • Remove the skin carefully, while holding the stem. Mash the pulp thoroughly with a fork or place in the blender and slowly beat in lemon juice alternately with tahini.
  • Crush garlic with salt and mix to a paste. Blend into the eggplant mixture. Adjust salt.
  • Pour into shallow serving dishes or platters and garnish with chopped parsley.
  • Serve with Arabic bread.
Preparing Baba Ganoush


Hummus

Makes: approx 3 cups
Cooking time: approx 1 ½ hours.

Ingredients:
  • 1 ½ cups chick peas, soaked overnight
  • water
  • 2 teaspoons salt
  • Approx 2 cloves garlic
  • ¾ cup tahini
  • approx ½ cup lemon juice
  • pinch cayenne pepper and 2 tablespoons chopped parsley to garnish
Preparation:
  • Drain the soaked chick peas, place in a pot and add there times their amount of water. Add 1 teaspoon salt and bring to the boil. Boil vigorously for about 10 minutes, turn the heat down, cover the saucepan and simmer until the chick peas are very soft- approx 1 hour. Drain liquid off and reserve. Reserve ½ cup of the whole, cooked chick peas for garnish. Purée the remainder of the peas by pressing through a sieve or placing in blender.
  • Crush the garlic with the remaining teaspoon of salt. Beat or blend it into the purée.
  • Slowly beat in the tahini and lemon juice alternately. Blend in a little of the reserved liquid to make the mixture a thick creamy consistency. Adjust salt and lemon to taste.
  • Serve on a platter garnished with a pinch of cayenne pepper, parsley and the reserved chick peas.
Hummus Video


Saturday, March 21, 2009

Arabic Bread

Ingredients:
  • 360g (20 oz – 2 1/2 cups) of strong white flour
  • 150 g (8oz - 1 cup) of cake flour
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 teaspoon of active dried yeast
  • 15 ml (1 tablespoon) of olive oil
  • 250 ml (10 fl oz - 1 1/4 cup) of lukewarm water (body temperature is best)
  • Yield 6 to 8 loaves.
Preparation:
  • Measure the flour. Sift flours and salt together in a bowl. Stir in the sugar. It is important to mix the dry ingredients first.
  • Dissolve the yeast with the water, and then stir in the oil and pour into a large bowl.
  • Gradually beat the flour into yeast mixture, and then knead the mixture to make soft dough.
  • Tip the dough onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic. If you are using a food processor, run the machine for 1 minute. Add the dry ingredients first, then gradually add the liquids, Start at a low speed, and move up slowly. Always stand close to the food processor while is running.
  • Place the dough in a large bowl, dusted with extra flour. You can also use olive oil to grease the bowl. This will prevent the dough from sticking to the surface of the bowl. Cover the bowl with a damp kitchen towel and leave to rise in a warm place free of air drafts for 1 1/2 hour to 2 hours, or until doubled in bulk. I usually place my dough to rice in the cool oven.
  • Punch down the dough. On a floured surface, make a rope-like shape. Pinch off the dough to form 6 to 8 equal pieces, depending on how thin or thick you like your bread to be.
  • Roll out each ball of dough, with a rolling pin, into a circle of about 10 inches (25cm) and a thickness of 1/4 inch (6mm). Set aside covered for ten minutes.
  • Place dough in a preheated oven with temperature of 220 oC (425 oF – Gas mark 7).
  • Cook the bread for 3 to 5 minutes. Your bread is ready when the hollow pocket has formed and the bread is slightly browned on the edges and on the top.
  • Arabic bread is best eaten hot out of the oven because it tends to dry out quickly. If you want to store the bread for later consumption, allow the bread to cool, flatten, then store in plastic bags. You can refrigerate or freeze the bread.
Hummus and Arabic Pita Bread


Jordan - Social Profile

Local dishes:

Most restaurant meals start with mezzeh and only after you have eaten these appetizers will you be asked if you want to order a main dish this very sensible as in many cases mezzeh is all one needs exactly what you get as mezzeh varies from place to place but it usually includes the following:

Arabic bread round and flat which is eaten with all the other mezzeh dishes.

Hummus a puree of chick peas (garbanzos) with tahina (sesame seed paste), garlic and lemon juice.

Baba ghanoush a dip made from cooked often smoked egg-plant 9aubergine and tahina.

Foul moudammas boiled fava (brown) beans with garlic lemon juice cumin and lots of olive oil; a traditional Arab breakfast dish.

Fried Kibbe (Kibbe maqliya) deep fried balls made from a meat and bulgar 9cracked) wheat paste, with a spicy meat and onion filling

Sambousek small pastries filled with minced meat sharp white cheese or spinach/herb mixture.

Tabbouleh
, a salad of chopped parsley, tomato, onion and fresh mint, with bulgar wheat and lemon juice.


Main dishes:

Mansaf Jordan’s national dish
is stewed lamb served on a bed of rice and pine nuts, in a tangy yogurt sauce. Traditionally eaten from a communal dish using the right hand, mansaf is also available in restaurants.

Kebabs cooked over a charcoal fire are another specialty and you will find shish tawook (boneless chicken) shish kebab (boneless lamb or beef) and kofta kebab (spicy minced lamb) in most restaurants.

Farooj spit roasted chicken is also popular and served with bread and salad.

Fish is relatively rare in Jordan, although specialties like Sayadieh (Fish and Rice), boiled fish with Lemon sauce, are well worth trying if you find them on the menu.

Stuffed Grape Leaves (vine leaves stuffed with rice, minced meat and spices);

musakhan
(chicken in olive oil and onion sauce roasted on Arab bread)


Sweets:

Jordanians have a sweet tooth and these pastries also make a great gift to take home.

Baklava is thin layers of phyllo pastry with chopped nuts in sweet honey syrup

Knafe, shredded dough filled with nuts or goat cheese, baked in syrup.

Katayef, a Ramadan treat, are small deep-fried pancakes stuffed with nuts, cheese or kashta.

Maamoul, pastries with nuts and dates, perfumed with rose water.

Mahalabiya, a milk pudding with rose or orange flower water.

Sahlab, a hot milk drink flavored with powdered sahlab root and served with chopped pistachio nuts, cinnamon and rose water.


Take away food:

There are plenty of delicious snacks to be found in restaurants and street stalls, Try these:’
Beef Shawarma, also known as a sandwich, is thinly sliced beef or lamb cut from a vertical spit and served in flat pita bread. Chicken shawarma is good too.

Falafel: are small deep fried balls of a paste made with chick peas, onions, parsley and spices; it is usually served wrapped in pita bread with tahina and salad.

Coffee and tea:

Jordanian Arabic coffee is strong and served in tiny cups it is often flavored with cardamom. Don’t try to drink the last mouthful, as it will be full of coffee grounds shake the cup to indicate that you do not want a refill. Turkish coffee is also common, and American coffee is available in the cities decaffeinated coffee is offered in the larger hotels coffee is an important symbol of hospitality and it is very common to be offered coffee or tea in small shops, or to be invited to have coffee in someone’s home it is good etiquette to accept. Tea is served in small glasses and is usually very sweet tea with fresh mint makes a refreshing variation.

Smoking:

Smoking is much more common in Jordan than in Europe or the USA, and smoke free accommodation is relatively unusual, except in the larger hotels. Smoking a nargileh, the traditional water pipe or Hubble Bubble is an interesting experience which can be tried in any coffee house and many restaurants. The tobacco flavor is mild and often heavily perfumed.


Alcohol:

Alcohol is served in most restaurants and bars in the cities, except during Ramadan (non-Arabs can still get a drink in a hotel). Locally brewed Amstel beer is available as are excellent wines from surrounding countries. Alcohol can also be purchased in supermarkets and some shops. Araq is local liquor similar to Greek ouzo, usually mixed with water and ice.


Nightlife:

There are nightclubs, theaters and cinemas in Amman, while some other major towns have cinemas. Often clubs will only admit couples or mixed groups. Many of the four- and five-star hotels have popular clubs and bars.

Shopping:

Every town will have a souk (market), and there are also many good craft and jewelery shops. There is a particularly good gold and jewelery market in Amman. Special items include: Hebron glass, mother-of-pearl boxes, pottery, backgammon sets, embroidered tablecloths, jeweled rosaries and worry beads, nativity sets made of olive wood, leather hassocks, old and new brass and copper items, caftans hand-embroidered with silver and gold thread. Jordan is famous for its gold and silver; the center of Amman has a gold souk with over 50 shops. Necklaces with a small golden coffee pot (dalleh) - a national symbol - are popular and widely available.
Shopping hours: Sat-Thurs 0900-1300 and 1500-2030 (closed Friday).

Special Events:

The following is a selection of special events in Jordan during 2002. For a complete list consult the Jordan Tourism Office (see address section):

Apr 4-14 Amman International Festival for Independent Theatre.
Apr 12 Amman Dead Sea Ultra Marathon, Amman.
Jul 26-Aug 11 Jerash Festival for Culture and Art (two weeks of Jordanien and international folklore groups, artists and musical performances).

Social Conventions:

Handshaking is the customary form of greeting. Jordanians are proud of their Arab culture, and hospitality here is a matter of great importance. Visitors are made to feel very welcome and Jordanians are happy to act as hosts and guides, and keen to inform the tourists about their traditions and culture. Islam always plays an important role in society and it is essential that Muslim beliefs are respected . Arabic coffee will normally be served continuously during social occasions. To signal that no more is wanted, slightly tilt the cup when handing it back, otherwise it will be refilled. A small gift is quite acceptable in return for hospitality. Women are expected to dress modestly and beachwear must only be worn at the beach or poolside.
Photography: It is polite to ask permission to take photographs of people and livestock; in some places photography is forbidden.

Tipping: 10-12 per cent service charge is generally added in hotels and restaurants and extra tips are discretionary. Porters' and drivers' tips are about 8 per cent.

Public Holidays in Jordan

Below are listed Public Holidays for the January 2009 - December 2010 period.

2009
1 Jan New Year's Day.
9 Mar Mawlid al-Nabi (Birth of the Prophet).
10 Apr Good Friday.
13 Apr Easter Monday.
1 May Labour Day.
25 May Independence Day.
10 Jun Army Day.
20 Jul Prophet's Ascension.
22 Aug Ramadan begins.
20 Sep Eid al-Fitr (End of Ramadan).
27 Nov Eid al-Adha (Feast of the Sacrifice).
18 Dec Islamic New Year.
25 Dec Christmas.

2010
1 Jan New Year's Day.
26 Feb Mawlid al-Nabi (Birth of the Prophet).
2 Apr Good Friday.
5 Apr Easter Monday.
1 May Labour Day.
25 May Independence Day.
10 Jun Army Day.
9 Jul Prophet's Ascension.
11 Aug Ramadan begins.
10 Sep Eid al-Fitr (End of Ramadan).
16 Nov Eid al-Adha (Feast of the Sacrifice).
7 Dec Islamic New Year.
25 Dec Christmas.

Note
(a) Christmas and Easter holidays are only observed by Christian business establishments.

(b) Muslim festivals are timed according to local sightings of various phases of the moon and the dates given above are approximations. During the lunar month of Ramadan that precedes Eid al-Fitr, Muslims fast during the day and feast at night and normal business patterns may be interrupted. Many restaurants are closed during the day and there may be restrictions on smoking and drinking. Some disruption may continue into Eid al-Fitr itself. Eid al-Fitr and Eid al-Adha may last anything from two to 10 days, depending on the region.

Custom Proton Wira







Well, sorry for the lack of updates on my blog. Alot of things happened recently I was not in the mood of blogging. Now I am feeling better and decided to post one of my precious collection. You read it right. It is the Proton Wira.

Well, it's not a model exactly and it is meant as a toy but to me it's a decent replica of the Proton Wira, our Malaysian national car. I remembered when I was a little boy, my dad brought me to Parkson where I spotted the Proton Wira toy for sale at RM 24.90. The scale was roughly bigger than 1/18 and that time lots of colors were offered. My dad bought me one, and ordered another one through mail. I was so delighted that time.

Next, Public Bank also offfered it as a coinbox and I got two of them. Well, honestly, I lost three of them ! But one remain but not this one. I found this while shopping at Taisheng in Singapore in 2006 . I took it and see it. It's a bump and go toy. Wierd. Colored in red and silver, it's hedious. So my friend asked the shop seller if it is for sale since it was displayed at the cabinet. He said if you want it you can have it for SD 8. That's ridiculous cheap after 10 years !

Next, when I got it, I decided to repaint it and detailed it. So this is how it looks like. I really love this replica to the bits as it is hard to obtain now. Next post will be a custom Proton Wira that i modified from a coinbox given by Public Bank.

Please, if anyone is letting go this, let me know. I will appreciate it very much.

Few more Pictures of Chevy Cars

new chevy car model in a car show

chevy, the all new look car

its a chevy car

old chevy car image

chevy cars

old chevy police car

Travel International

Air
The national airline is Royal Jordanian Airlines (RJ). British Mediterranean (a franchise partner of British Airways) operates daily services from London to Queen Alia International Airport in Amman. Other airlines serving Jordan include Aeroflot Russian Airlines, Air Canada, Air France, Alitalia, Arkia Israeli Airlines, Delta Air Lines, Emirates, Gulf Air, KLM Royal Dutch Airlines, Lufthansa, Malaysia Airlines and Olympic Airlines.

Approximate Flight Times:
From London to Amman is 5 hours.

International Airport
Queen Alia International (AMM) is 32km (20 miles) southeast of the capital, to which it is connected by a good highway (travel time - approximately 40 minutes). There is a regular bus service to Amman every 30 minutes (journey time - approximately 50 minutes), and taxis are also available. 24-hour facilities include duty-free shops, bank/bureau de change and eating and shopping facilities.

Departure Tax
JD15 for individual tourists, JD25 for Jordanian nationals on international departures. Transit passengers are exempt.

Sea
The only port is Aqaba, which is on the cruise itineraries for Swan Hellenic, P&O and Cunard.

Car and Passenger Ferries
Aqaba to Cairo and Aqaba to Nuweiba operate twice daily and there is also a high-speed hydrofoil service. There is a weekly passenger service to Suez and Jeddah. Contact Telestar Maritime Agency (Tel: (6) 462 4104).

Sea Departure Tax
JD6.

Rail
There are no scheduled international services, but there are tracks to Syria.



Road
There are roads into Syria via Ramtha or Jaber. The route to/from Syria to Western Europe is through Turkey. Driving time from Amman to Damascus is four hours.
From Egypt, there is a ferry connection from Nuweiba to Aqaba (visa should be obtained in advance). Multiple-entry visas may be needed. A coach service runs from Damascus to Irbid or Amman. There is a share-taxi service from Amman to Damascus. Public buses and coaches run from Amman to Damascus and Baghdad daily, as well as to Allenby Bridge for the crossing to the Palestinian National Authority Region. To cross, a visa is required, and it should be obtained in advance.
Further border crossings to Israel are at Sheikh Hussein Bridge (Jordan River Crossing) near Lake Tiberias in the north and Wadi Arabah (Arava Crossing) in the south, the latter linking Jordan to the Israeli Red Sea resort of Eilat. Most nationalities can obtain a visa at the border; for information on which nationals require a visa, contact a travel agent in Jordan. Some cars are permitted to cross these two borders, subject to various rules and regulations; for further details, contact the Jordanian authorities.

Road Departure Tax
JD4.

Travel Internal

Air
Royal Jordanian Airlines (RJ) operates regular flights to Aqaba. It is also possible to hire executive jets and helicopters.

Rail
There is no longer a reliable public railway service.

Road
Main roads are good (there are nearly 3000km (1900 miles) of paved roads in the country), but desert tracks should be avoided. It is important to make sure that the vehicle is in good repair if travelling on minor roads or tracks. Take plenty of water and follow local advice carefully. In case of breakdown, contact the Automobile Association. Traffic drives on the right. Speed limits are 60kph/38mph (cities), 80 kph/50mph (country roads) and 120kph/75mph (motorways). There are frequent passport controls along the Red Sea and travellers are advised to have their papers ready.

Bus
Services are efficient and cheap. JETT bus company operates services from Amman to other towns and cities in the country. There are daily services to Aqaba and Petra.

Taxi

Share-taxi service to all towns on fixed routes, also available for private hire. Share-taxis to Petra should be booked in advance owing to demand.

Car Hire
Avis and four national companies operate services in the main towns, including Amman and Aqaba, available also from hotels and travel agents. Drivers are available for the day.

Documentation: National driving licences are accepted if they have been issued at least 1 year before travel. However, an International Driving Permit is recommended. Visitors are not allowed to drive a vehicle with normal Jordanian plates unless they have a Jordanian driving licence.

Note: When using routes which go near the Israeli border (and even when sailing or swimming in the Red Sea without a guide) the traveller should always have all papers in order and within reach.

Urban
There are conventional buses and extensive fixed-route 'Servis' (share-taxis, most seating up to seven) in Amman.The 'Servis' are licensed, with a standard fare scale, but there are no fixed pick-up or set-down points. Vehicles often fill up at central or outer terminal points and then run non-stop.

Walking
This a good way to see Amman although the city is hilly an temperatures may be high strolling is particularly enjoyable around the shops in Jebel Hussein and in the commercial center of Shmeisani in other areas of Amman locals rarely stroll in the evenings.

Jordan is an unusually safe and friendly place to travel and people are always helpful whether in an emergency or otherwise it is generally safe to walk around at any time of or night however it is sensible to take obvious precautions look after belongings and keep valuables in the hotel safe lot belongings should be reported to the police if you lose your passport contact your embassy (see the section important information in this brochure).

Thursday, March 19, 2009

Jordanian Cuisine

Arabic cuisine delights the gourmet, and feasting is a preoccupation not only of Jordan, but of the Middle East as a whole. In culinary terms, the Middle East enjoys one of the world's most sophisticated and elaborate cuisines, and are rated among the finest foods in the world. Dishes will even satisfy the health conscious because many of them are made with grain, cheese, yogurt, fresh and dried fruits and vegetables. With the use of these grains and vegetables, meat goes a long way and even the simplest ingredients can produce a surprisingly attractive creation. Jordan's cuisine, although unique, is part of this distinctive culinary heritage, which have been savored for well over a thousand years. Below are two Jordanian delicacies:

Mansaf

The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Large trays are covered with the doughy flat Arabic bread and dampened with yoghurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.

Stuffed Baby Lamb

Stuffed Baby Lamb is a popular dish in Jordan, which people enjoy as a big and heavy meal. It consists of roasted lamb, stuffed with rice, chopped onions, nuts and raisins.

The first and most important thing to do before buying the lamb is to have the butcher clean it and remove the entrails. The lamb should be rinsed very well inside and out and wiped until dry with clean cloth. Also brush the lamb inside and out with the seasonings (ground coriander and ground ginger) and the onion juice, then just set it aside while preparing the stuffing.

The rice should be boiled until it is tender, then it should be drained. Chop some onions and then sauté them in olive oil. Add chopped pistachio nuts, chopped almonds and seedless raisins to the rice. To add a final touch, season the rice with salt and pepper.

The oven should be preheated at 450 degrees Celsius. Stuff the lamb and then saw it up with a strong thread. Place the stuffed lam on large baking tray and put it into the oven, then reduce the heat to about 325 degrees Celsius. The lamb should be roasted for about 2 hours and turned over once or twice for well-done meat.

“Sahtain wa 'Afiya”

Tuesday, March 17, 2009

Economy of Jordan

Jordan is a small country with limited natural resources, but has improved much since its inception as a country. Its current GDP per capita soared by 351% in the Seventies. But this growth proved unsustainable and consequently shrank by 30% in the Eighties. But it rebounded with growth of 36% in the Nineties. Just over 10% of its land is arable, and even that is subject to the vagaries of a limited water supply. Rainfall is low and highly variable, and much of Jordan's available ground water is not renewable. Jordan's economic resource base centers on phosphates, potash, and their fertilizer derivatives; tourism; overseas remittances; and foreign aid. These are its principal sources of hard currency earnings. Lacking forests, coal reserves, hydroelectric power, or commercially viable oil deposits, Jordan relies on natural gas for 10% of its domestic energy needs. Jordan used to depend on Iraq for oil until the Iraq invasion in 2003 by the United States. Jordan is also classified as an emerging market.

Economic History

Since 1987, Jordan has struggled with a substantial debt burden and rising unemployment. In 1989, efforts to increase revenues by raising prices of certain commodities and utilities triggered riots in the south. The mood of political discontent that swept the country in the wake of the riots helped set the stage for Jordan's moves toward democratization.

Jordan also suffered adverse economic consequences from the 1990-91 Gulf War. While tourist trade plummeted, the Gulf states' decision to limit economic ties with Jordan deprived it of worker remittances, traditional export markets, a secure supply of oil, and substantial foreign aid revenues. UN sanctions against Iraq—Jordan's largest pre-war trading partner—caused further hardships, including higher shipping costs due to inspections of cargo shipments entering the Gulf of Aqaba. Finally, absorbing up to 300,000 returnees from the Gulf countries exacerbated unemployment and strained the government's ability to provide essential services.

Macro-economic trend

Although the population is highly educated, its high growth rate (3.4% in the late 1990s, but 2.8% since 2003 and declining) and relative youth (more than 50% of Jordanians are under 16) make it difficult for the economy to generate jobs and sustain living standards. However, campaigns to boost female education and awareness about contraceptives have since gradually if somewhat belatedly reduced population growth. It is expect to remain over 2.5% till the end of the decade.

Jordan's geographic disposition and sole port of Aqaba puts it far from other markets makes its exports expensive to deliver. The problem is further compounded by complicated government procedures and bureaucratic culture. A further problem remains emphasis on large scale foreign investment and limited programmes to enhance local enterprise and productivity. This in turn means that several industries in Jordan are protected by the government and run near local monopolies (these include the Jordan Refinery Company among others, where steel and cement imports are limited) and government levies on raw materials generally translate to higher costs of production. A further problem can be found in local small and medium sized enterprises local and regional outlook rather than an orientation towards broader export markets.

Political disputes among its traditional trading partners—Iraq, Saudi Arabia, and the Gulf states—frequently restrict regional trade and development. King Abdullah II has encouraged his government to liberalise the economy, improve economic ties in the region, and seek opportunities in the global information economy.

Industries

Agriculture, forestry, and fishing

Despite increases in production, the agriculture sector’s share of the economy has declined steadily to just 2.4 percent of gross domestic product by 2004. About 4 percent of Jordan’s labor force worked in the agricultural sector in 2002. The most profitable segment of Jordan’s agriculture is fruit and vegetable production (including tomatoes, cucumbers, citrus fruit, and bananas) in the Jordan Valley. The rest of crop production, especially cereal production, remains volatile because of the lack of consistent rainfall. Fishing and forestry are negligible in terms of the overall domestic economy. The fishing industry is evenly divided between live capture and aquaculture; the live weight catch totaled just over 1,000 metric tons in 2002. The forestry industry is even smaller in economic terms; approximately 240,000 total cubic meters of roundwood were removed in 2002, the vast majority for fuelwood.

Mining and minerals

Potash and phosphates are among the country’s main economic exports. In 2003 approximately 2 million tons of potash salt production translated into US$192 million in export earnings, making it the second most lucrative exported good. Potash production totaled 1.9 million tons in 2004 and 1.8 million tons in 2005. In 2004 approximately 6.75 million tons of phosphate rock production generated US$135 million in export earnings, placing it fourth on Jordan’s principal export list. With production totaling 6.4 million tons in 2005, Jordan was the world’s third largest producer of raw phosphates. In addition to these two major minerals, smaller quantities of unrefined salt, copper ore, gypsum, manganese ore, and the mineral precursors to the production of ceramics (glass sand, clays, and feldspar) are also mined.
Industry and manufacturing

The industrial sector, which includes mining, manufacturing, construction, and power, accounted for approximately 26 percent of gross domestic product in 2004 (including manufacturing, 16.2 percent; construction, 4.6 percent; and mining, 3.1 percent). More than 21 percent of the country’s labor force was reported to be employed in this sector in 2002. The main industrial products are potash, phosphates, pharmaceuticals, cement, clothes, and fertilizers. The most promising segment of this sector is construction. In the past several years, demand has increased rapidly for housing and offices of foreign enterprises based in Jordan to better access the Iraqi market. The manufacturing sector has grown as well (to nearly 20 percent of GDP by 2005), in large part as a result of the United States–Jordan Free Trade Agreement (ratified in 2001 by the U.S. Senate); the agreement has led to the establishment of approximately 13 qualifying industrial zones (QIZs) throughout the country. The QIZs, which provide duty-free access to the U.S. market, produce mostly light industrial products, especially ready-made garments. By 2004 the QIZs accounted for nearly US$1.1 billion in exports according to the Jordanian government.

Energy

Oil shale in Jordan Unlike most of its neighbors, Jordan has no significant petroleum resources of its own and is heavily dependent on oil imports to fulfill its domestic energy needs. In 2002 proved oil reserves totaled only 445,000 barrels. Jordan produced only 40 barrels per day in 2004 but consumed an estimated 103,000 barrels per day. According to U.S. government figures, oil imports had reached about 100,000 barrels per day in 2004. The Iraq invasion of 2003 disrupted Jordan’s primary oil supply route from its eastern neighbor, which under Saddam Hussein had provided the kingdom with highly discounted crude oil via overland truck routes. Since late 2003, an alternative supply route by tanker through the Al Aqabah port has been established; Saudi Arabia is now Jordan’s primary source of imported oil; Kuwait and the United Arab Emirates (UAE) are secondary sources. Although not so heavily discounted as Iraqi crude oil, supplies from Saudi Arabia and the UAE are subsidized to some extent.[2]

In the face of continued high oil costs, interest has increased in the possibility of exploiting Jordan's vast oil shale resources, which are estimated to total approximately 40 billion tons, 4 billion tons of which are believed to be recoverable. Jordan's oil shale resources could produce 28 billion barrels of oil, enabling production of about 100,000 barrels per day. The oil shale in Jordan has the fourth largest in the world which currently, there are several companies who are negotiating with the Jordanian government about exploiting the oil shale like Royal Dutch Shell, Petrobras and Eesti Energia.

Natural gas is increasingly being used to fulfill the country’s domestic energy needs, especially with regard to electricity generation. Jordan was estimated to have only modest natural gas reserves (about 6 billion cubic meters in 2002), but new estimates suggest a much higher total. In 2003 the country produced and consumed an estimated 390 million cubic meters of natural gas. The primary source is located in the eastern portion of the country at the Risha gas field. The country imports the bulk of its natural gas via the recently completed Arab Gas Pipeline that stretches from the Al Arish terminal in Egypt underwater to Al Aqabah and then to northern Jordan, where it links to two major power stations. This Egypt–Jordan pipeline supplies Jordan with approximately 1 billion cubic meters of natural gas per year.

The state-owned National Electric Power Company (NEPCO) produces most of Jordan’s electricity (94%). Since mid-2000, privatization efforts have been undertaken to increase independent power generation facilities; a Belgian firm was set to begin operations at a new power plant near Amman with an estimated capacity of 450 megawatts. Power plants at Az Zarqa (400 megawatts) and Al Aqabah (650 MW) are Jordan's other primary electricity providers. As a whole, the country consumed nearly 8 billion kilowatt-hours of electricity in 2003 while producing only 7.5 billion kWh of electricity. Electricity production in 2004 rose to 8.7 billion kWh, but production must continue to increase in order to meet demand, which the government estimates will continue to grow by about 5% per year. About 99 percent of the population is reported to have access to electricity.

Services and tourism

Services accounted for more than 70 percent of gross domestic product (GDP) in 2004. The sector employed nearly 75 percent of the labor force in 2002.[2]

The tourism sector is widely regarded as underdeveloped, especially given the country’s rich history, ancient ruins, Mediterranean climate, and diverse geography. Despite personal appeals by the king and an increasingly sophisticated marketing campaign, the industry is still adversely affected by the political instability of the region. More than 5 million visitors entered Jordan in 2004, generating US$1.3 billion in earnings. Earnings from tourism rose to US$1.4 billion in 2005. The fact that the bulk of Jordan’s tourist trade emanates from elsewhere in the Middle East should contribute to the industry’s growth potential in the years ahead, as Jordan is relatively stable, open, and safe in comparison to many of its neighbors.

External trade

Since 1995, economic growth has been low. Real GDP has grown at only about 1.5% annually, while the official unemployment has hovered at 14% (unofficial estimates are double this number). The budget deficit and public debt have remained high and continue to widen, yet during this period inflation has remained low due mainly to stable monetary policy and the continued peg to the United States Dollar. Exports of manufactured goods have risen at an annual rate of 9%. Monetary stability has been reinforced, even when tensions were renewed in the region during 1998, and during the illness and ultimate death of King Hussein in 1999.

Expectations of increased trade and tourism as a consequence of Jordan's peace treaty with Israel have been disappointing though not unexpected. Security-related restrictions to trade with the West Bank and the Gaza Strip have led to a substantial decline in Jordan's exports there. Following his ascension, King Abdullah improved relations with Arabic states of the Persian Gulf and Syria, but this brought few real economic benefits. Most recently the Jordanians have focused on WTO membership and a Free Trade Agreement with the U.S. as means to encourage export-led growth.

Investment

The stock market capitalisation of listed companies in Jordan was valued at $37,639 million in 2005 by the World Bank.

External links

List of universities in Jordan

Amman Aqaba Balqa Irbid Jerash Kerak Ma'an Madaba Mafraq Tafilah Zarqa Reference: Wikipedia

Law Firms in Amman, Jordan

Law Firms Amman by Area of Practice