ABU DHABI // Jordan manager Abdullah Misfir says his side will “fight to qualify” for the 2019 Asian Cup, after the draw for the final round of qualification was made in Abu Dhabi on Monday.
The Emirati, formerly coach of the UAE national team and a number of Arabian Gulf League clubs, was installed as Jordan manager last month, replacing Abdullah Abu Zema.
Currently sitting 107th in the world, Jordan are the highest-ranked country in the final round of qualification for the 2019 event, which takes place in the UAE from January 5 to February 1. Jordan have been drawn in Group C alongside Vietnam, Afghanistan and Cambodia, but they are expected to take one of the top two spots that would seal a place at the continent’s showpiece.
Speaking following the draw at St Regis hotel in the capital, Misfir said: “We cannot say there is a weak team in Asia. There has been a big improvement – nearly all the teams are at the same level.
“We will fight to qualify and we believe in our ability and in our players. But there are another three teams in the group who have all the same goals as us. We will fight for first position, not second.”
Misfir will be expected to deliver on that target, with Jordan originally missing out on qualifying direct for the tournament by finishing second in their group in Round 2. They were runners-up to Asian champions Australia, where they accumulated 16 points, the joint best of all the countries now contesting Round 3.
Qualification begins on March 28.
A respected figure in the UAE having previously managed Al Dhafra and Baniyas, Misfir said he aspired to first take Jordan to the Asian Cup, and then guide them to the final against his homeland. The UAE, along with 11 other countries including Japan, Saudi Arabia and Australia, have already qualified for the event.
“This is one of my main dreams to qualify and I will fight to do this with my team,” Misfir said. “I will be proud to be here in the UAE and play against teams in my country.
“As an Emirati, I hope my country reaches the final and will be the champion. But at the same time, I’m now the head coach of another team and I hope to reach the final myself. And whoever is the second team, that’s not important, be it the UAE or another. But I hope it’s us and the UAE.”
There are 24 teams competing in the final round of qualification, drawn in six groups of four. The top two progress to the Asian Cup, which has been expanded from 16 countries to 24. It represents the second time the UAE has hosted the tournament, when in 1996 they were runners-up – their best ever finish. At the most recent edition, in Australia two years ago, the UAE achieved their finest result on foreign soil by securing the bronze medal.
Mohammed Khalfan Al Rumaithi, member of the Asian Football Confederation (AFC) Executive Committee and vice chairman of the Higher Committee AFC Asian Cup UAE 2019, said he is convinced the UAE will justify the faith placed in them by the AFC to stage the extended competition.
“The AFC have great confidence in the UAE, especially that we are the first country to host the Asian Cup for 24 teams – that’s a big challenge from all points of view,” said Al Rumaithi, who expects the eight host stadiums to be fully prepared with six months to spare.
“That trust has made us very happy, but also put us under a lot of pressure to expedite our plans to prepare first the venues and then put the plans for other issues into action. I expect it to be a good competition. We’re on track. I wouldn’t flatter myself and say we’re ready today, but we will be ready by June 2018.”
jmcauley@thenational.ae
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Director: Lee Isaac Chung
Starring: Glen Powell, Daisy Edgar-Jones, Anthony Ramos
Rating: 2.5/5
Recipe
Garlicky shrimp in olive oil
Gambas Al Ajillo
Preparation time: 5 to 10 minutes
Cooking time: 5 minutes
Serves 4
Ingredients
180ml extra virgin olive oil; 4 to 5 large cloves of garlic, minced or pureed (or 3 to 4 garlic scapes, roughly chopped); 1 or 2 small hot red chillies, dried (or ¼ teaspoon dried red chilli flakes); 400g raw prawns, deveined, heads removed and tails left intact; a generous splash of sweet chilli vinegar; sea salt flakes for seasoning; a small handful of fresh flat-leaf parsley, roughly chopped
Method
▶ Heat the oil in a terracotta dish or frying pan. Once the oil is sizzling hot, add the garlic and chilli, stirring continuously for about 10 seconds until golden and aromatic.
▶ Add a splash of sweet chilli vinegar and as it vigorously simmers, releasing perfumed aromas, add the prawns and cook, stirring a few times.
▶ Once the prawns turn pink, after 1 or 2 minutes of cooking, remove from the heat and season with sea salt flakes.
▶ Once the prawns are cool enough to eat, scatter with parsley and serve with small forks or toothpicks as the perfect sharing starter. Finish off with crusty bread to soak up all that flavour-infused olive oil.
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