Looking for a great burger in Amman? Well look no further than Fatty Dab’s Burger Shack in Abdoun. This is the place to go for fat authentic American style burgers, thick creamy shakes and warm gooey homemade cookies. The menu features a good selection of unique burgers, with unique toppings not usually offered in Jordan. The burger meat is organic from their own farms in Madaba. We went on a beautiful sunny day, and took advantage of the small outdoor seating area., a much needed extension to the small limited indoor area. Even so, be prepared to wait to wait for a table as the place is usually crowded, for good reason! However things move smoothly and the best feature of this American style burger place is the American style service. We were given helpful suggestions on what to order, the waiters were friendly and happy, and we even scored a couple of warm cookie sundaes on the house, which is basically our favorite Amman dessert so far.
Tag Archives: cheese
I promise this is the only lasagna recipe that you will ever need. Its the perfect cheesy, meaty, hearty lasagna. Stuffed full of garlicky tomato sauce and creamy smooth béchamel sauce, it’s a super comforting dish, that gets requested more than any other dish I make. Its worth it to get the good parmesan, not the powder that comes in a can because it will give a great taste to the béchamel.
1 pack of lasagna noodles
For the meat sauce:
- 1/2 kilo ground beef
- 2 tablespoons vegetable oil
- 1 onion diced
- 4 cloves garlic minced
- 1 teaspoon all spice
- 1/2 teaspoon cinnamon
- black pepper to taste
- 1 teaspoon italian seasoning
- 1/2 teaspoon garlic powder
- salt to taste
- 2- 8 oz (227 grams) cans tomato sauce
- 1 cup tomato paste
- 1 teaspoon brown sugar
- 1/2 cup boiling water
For the béchamel:
- 1/4 cup butter (half a stick)
- 1/4 cup flour
- 2 cups milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 1/4 cup shredded parmesan
- salt and pepper to taste
In a medium saucepan, saute onion in the vegetable oil until soft and translucent. Add the beef to brown. Add the all spice, cinnamon, black pepper, and garlic. Once the beef is cooked through add the salt. Pour the tomato sauce, tomato paste, italian seasoning, garlic powder and brown sugar over the beef. Boil for 5 minutes. Add the water and simmer for 30 minutes.
To make the béchamel: melt butter with flour in a medium saucepan and stir until mixture becomes golden color (about 3 minutes). Pour the milk and cream into the pan (milk and cream should be warm), whisking continuously. Add the garlic, nutmeg, salt and pepper. Continue to whisk until the mixture has just began to thicken up, then turn off the heat and add the parmesan. (The sauce will continue to thicken up off the stove).
To assemble: Coat the bottom of the pyrex with a little of the béchamel so that the noodles wont stick. Then put one layer of noodles, top with 1/3 of the meat sauce, and then 1/3 of the béchamel. Put another layer of noodles, meat sauce and béchamel, then the final layer of noodles, meat sauce and béchamel. Top with the mozzarella cheese and bake in a 180C oven for 20 minutes. In the final 10 minutes turn on the broiler to brown the top.
I love Ottolenghi. It was one of my favorite food experiences in London, and I had AMAZING food experiences there. The way the chefs manipulate vegetables and make healthy dishes taste so enticing and complex is masterful. Whenever I see an Ottolenghi recipe, I know it’s something my family and I will love, especially when we are trying to eat a little healthier. I also love my dad’s cooking…the man knows what he’s doing. He throws in whatever strikes his whimsy, disregards a recipe more often then not and the end result is always something interesting and delectable. So, this was the perfect combination-an Ottolenghi recipe as cooked by my dad. This dish impressed us with its simple fresh flavors, and its ease in coming together. For those of you who don’t know, orzo is a type of tiny pasta reminiscent of risotto, that absorbs flavors wonderfully. This is a great autumn dish, filled with hearty vegetables like celery, eggplant, carrots and tomatoes. It would work well with modifications, cube and sautee any vegetable you want to add and you can experiment. We had some leftover ground beef and toasted pine nuts, and my dad threw them in. Try adding feta cheese in addition to the mozarella with sundried tomatoes and olives. Pumpkins and zucchini would work wonderfully, and this would habe been great with mushrooms. This was devoured and will definitely be repeated, probably with different ingredients each time.
Baked Orzo with Eggplant and Mozzarella
Adapted from Smitten Kitchen’s adaptation of a Yotam Ottolenghi recipe
1 large eggplant, cut into 3/4-inch dice
Salt and black pepper
1/4 cup (60 ml) olive oil
1 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 medium onion, finely diced
3 garlic cloves, minced
8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed
1 teaspoon (6 grams) tomato paste (we upped this to a tablespoon)
1 1/2 cups (355 ml) vegetable stock (if you don’t have, use water, we ended up adding an extra 1/2-1 cup of water)
1 to 3 tablespoons fresh oregano, chopped (We used dried)
1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice (we used shredded)
1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated
3 medium tomatoes, diced
*My dad added 1 fresh jalapeno pepper, minced to the onions and garlic while cooking. This gave it a great spicy flavor, omit if you like your food mild
Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels.
Preheat your oven to 350°F (175 C). Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.
Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. (You can increase the ration of foil-on to foil-off time if you don’t like a crunchy pasta lid.) Let rest for 5 minutes before serving.
I’m not gonna call this a Philly cheesesteak because the people of Philadelphia are very protective over their cheese steak sandwiches. They have a special kind of cheese that goes with it, the meat is super thin, and this kind of meat is not readily available where we live. So I improvised and made a simple, easy, and delicious sandwich that is just bursting with flavor and cheesy goodness. It’s best to let the meat marinate in the steak seasoning overnight just so all that delicious flavor really soaks into the meat. However, if you don’t have the time you can just let the steak sit for about half an hour before you use it. Be sure to use good quality tender steaks for the best results.
- 500 gram steak (type up to preference) pounded thin and cut into strips
- 2 tablespoons steak seasoning
- 1 onion cut into rings
- 1 green pepper
- 1 red pepper
- 2 cups mushrooms sliced
- 1 cup provolone cheese shredded
- 1 cup mozzarella cheese shredded
- 2 cloves garlic
- 1 cup mayonnaise
- 4 small baguettes
First spread the steak seasoning over the steak pieces cover with plastic wrap and let marinate in the fridge for a day.
Add oil to a frying pan and fry the beef until cooked. Remove the steak on to a separate plate. Add a little more oil to the pan and saute the onions and peppers until soft. Add the mushrooms and cook until soft. Remove onto a separate plate.
Mince the garlic and mix with mayonaise, spread on both sides of the baguette. Sprinkle the provolone cheese and mozzarella on 1 side of the bread. Put the mixture of steak, onions, peppers and mushrooms on the other side. Put the sandwich under the broiler in the oven until cheese is melted and delicously oozing. Remove and enjoy!