Rashouf

What it really is

A hearty Jordanian lentil and bulgur dish enriched with yogurt.

Lentils and bulgur are simmered with onion and seasoning until tender, then finished with yogurt or a yogurt-based mixture. Regional versions range from thick soup to a spoonable stew.

The lentils and bulgur give rashouf its body, while yogurt contributes a tangy finish. They are simmered until tender, with onion and seasoning supporting the base. Depending on the household, the final consistency may be closer to a thick soup or a spoonable stew; the recipe should be described by its actual texture. Yogurt may be stirred through the pot or served separately, which changes both appearance and how much dairy is present in each portion. Fried onion or flatbread can be offered alongside, but the entry does not treat either as mandatory.

Rashouf is part of Jordanian food traditions. Because regional versions differ, the name alone cannot establish whether a particular bowl contains yogurt, how much bulgur it uses, or whether it is vegetarian. The representative formulation includes dairy and wheat, so both are reflected in its metadata. Kitchens should verify the grain and dairy actually used, especially if serving a modified version. These details help distinguish rashouf from a plain lentil soup: the combination of lentil, bulgur and a yogurt component is central to this profile.

How it's served

• Serve warm, sometimes with fried onion or flatbread. Confirm whether yogurt is stirred in or served separately.
• Recipes, ingredients and portion sizes vary by household and restaurant.

How to write it on the menu

• Confirm ingredients and preparation with the kitchen before making allergen or dietary claims.