{"id":7365,"date":"2018-12-11T20:30:34","date_gmt":"2018-12-12T01:30:34","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=7365"},"modified":"2019-01-23T11:50:26","modified_gmt":"2019-01-23T16:50:26","slug":"ruzana","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=7365","title":{"rendered":"Ruzana"},"content":{"rendered":"

Instagram Post 12\/11\/2018<\/h4>\n

(Click on any image to view it in high resolution.)<\/em>
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\nThe secret\u2019s in the sauce.<\/p>\n

Ruzana is a Jordanian family owned Middle Eastern restaurant located at 486 85th St in Brooklyn\u2019s Bay Ridge so it comes as no surprise that Mansaf, the national dish of Jordan, is ensconced on the menu. Their family recipe is simple in appearance but time consuming in preparation. Chunks of lamb on the bone are cooked slowly in an herby sauce of jameed (sheep\u2019s or goat\u2019s milk yogurt, dried, fermented, and restored to a fluid state) until so ethereally tender that they yield submissively to the touch (it\u2019s eaten with the fingers). Garnished with toasted almonds and parsley and presented over rice, the cooking liquid is served on the side and, since that\u2019s the essence of this delicious dish, begs to be applied liberally. I\u2019ve heard that Ruzana does\/has done a more elaborate, traditional presentation involving shrak\/markook flatbread beneath and atop but ours arrived unadorned.<\/p>\n

 
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