Amman, Jerash and Ajloun

Stories & Pictures | September 29, 2013 | By

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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..

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Organic parsley, corinader and mint in Ajloun

Organic parsley, corinader and mint in Ajloun

Salma with a donkey

Salma with a donkey

Jan with a bouquet of coriander

Jan with a bouquet of coriander

Abu Maher, land owner and farm

Abu Maher, land owner and farm

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Pomegranates in season

Pomegranates in season

I came back with organic green chilis that I decided to preserve in oil

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Ingredients

  • 500 g green hot chili
  • 2 table spoons sea salt
  • olive oil and 3 clove garlic sliced

Method

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

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Comments

  1. Leave a Reply

    Abbed Anabtawi
    September 30, 2013

    Stunning photos

  2. Leave a Reply

    Sally
    September 30, 2013

    This really makes me want to return to Jordan for a visit.

  3. Leave a Reply

    Kathy
    September 30, 2013

    this is Jordan’s wealth and nobility…

  4. Leave a Reply

    mohd
    September 30, 2013

    Lara u gave us fascinating comments and pictures .what u did in ajloun and jerash was an interesting adventure..i agree that jordan has many fascinating spots.yet not all people are aware of that.we are lucky with our nature ,our good hearted spontaneous and humble people.what we need is more awareness with our surroundings of different places.we need to develop many areas and to educate people about the country and how to protect the environment .we need organized efforts to make our country to become greener with more trees.to encourage organic plantations
    people come from different parts of the world to see petra and dead see not to forget wadi rum.so lets have more faith in jordan lets exert more efforts.

  5. Leave a Reply

    Glenda
    October 1, 2013

    Hi Laura, it looks like you had a fantastic time. I am interested in your chillies. Do you need to keep them in the fridge? How long can you keep them for? Sorry for so many questions!

  6. Leave a Reply

    Glenda
    October 2, 2013

    Hi Lara, thanks for the answers. Sorry for spelling your name incorrectly. I realised the second I pressed “post comment” 🙁

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