Amman, Jerash and Ajloun
I see Jordan with different eyes to most people who live here. It may be because of the fact that I have been away for most of my adult life. I marvel at the beauty of small things encountered in my day to day activity around Amman. I find myself stopping my car in the old part of town and taking pictures of houses and streets that tell stories that I’ve heard before but never really payed attention to. There is more wisdom in it now and yet as magical.
I am writing this post from Amman actually. We have decided to stay here for a while. When my friend Jan rang to ask if I was interested to go pick organic vegetables in Ajloun, I was very excited. With Salma buckled up in the back and pacified with a portable DVD player, Jan and myself chatted for two whole hours. We decided to stop in Jerash to get a week’s supply of Dairy products then carried on to Ajloun to pick organic coriander, parsley, pumpkin, green chillies and few other items..
I came back with organic green chilis that I decided to preserve in oil
- 500 g green hot chili
- 2 table spoons sea salt
- olive oil and 3 clove garlic sliced
Just a note added aster having prepared those chillies, please deseed them before slicing and preserving. Simply cut open length way and using a small spoon scrape the flesh to rid them of the seeds.
Simply wash and slice the chilis into thin slices and sprinkle with the salt and leave over night to drain water off and enhance taste. Next morning place the sliced chilis in air tight containers with 1 sliced garlic and oil and lock away for a few days until all flavours permeate. I spread the oil and chilis inside sandwiched especially strained yoghurt sandwiched. Bon Appetite