sauce is laddled over it all, and as a finishing touch, roasted almonds or, The hardest to find ingredient in the US is the thing that defines mansaf, and that is the, Dried milky yogurt to be exact, it is made using goat’s milk, and preserved with. Ingredients. Not a traditional take on the Palestinian fattoush salad, this is Sami's … This is the first in our Recipes for Peace series, where each week we feature an inspiring dish to celebrate the varied – and tasty – ways in which food can play a role in building peace.. Batool Rasheed's Mansaf recipe (JORDAN). Should I add yogurt or anything else to try to thicken the consistency of the sauce? GET THE LATEST RECIPES RIGHT TO YOUR INBOX: Mansaf is definitely a unique dish in so many ways, from its ingredients to the way it tastes. Although “Mansaf” is primarily known to be a Jordanian recipe, it is prepared in different Arabic countries with versatile versions. The other ingredients are the shrak bread, rice, lamb, and pine nuts or almonds or both. The history of this dish is one that goes back a long way and was a meal eaten by bedouin tribes. In a large, preferably earthenware casserole, heat 5 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. Do not lift the lid to look at the rice and do not stir the rice as it cooks. Made simply of shrak, a bread thinner than a tortilla, that is shredded and placed at the bottom of the tray to soak up the sauce. Clean off a serving, dining, or kitchen table with soap and water and then rinse well and dry, unless you are using a very large tray or serving platter. Ingredients: Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Remove and set the butter aside. It’s one of the most famous meals in Jordan, including the area of Bilad al-Sham are Lebanon, Syria, Jordan, Palestine. Strain the meat and place it over the bread, now soft and broken. Gently fry the onion, … ( Log Out / 2 Tablespoons Ghee ' href='/glossary/ghee_gid11'> Ghee, or Oil. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately. How to make Mansaf. I am in the US and was not able to find dried laban jameed, but I did find what I believe is the liquid form (the brand is Jameedna Zaman, and it says it is a soup starter/base)… could you help me adapt the recipe to use this, if possible? Palestinian Mansaf Recipe | Leila's Hijabs & More Store Blog Salaam! Bring to a boil, then reduce to a simmer and cook until all the water has gone. Add the lamb chunks to the sauce (leaving out the, In a pot, put 2 cups rice, 4 cups water, 1½ tsp salt and a pinch of. It was given to me by a Masters degree student, currently studying in Australia. Mansaf – lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. It brings people together and makes every occasion really special and unforgettable. The hardest to find ingredient in the US is the thing that defines mansaf, and that is the laban jameed. May 9, 2016 - This recipe is the Jordanian national dish. I’m Tariq, raised in Jordan to a Michigan Mother and a Palestinian Father. A very traditional Jordanian dish that is served at any big gathering, from weddings to funerals. Thanks! Method 1. Traditionally mansaf is eaten using your hands while standing around a circular tray. 4 Cups Water or 1 liter. The laban is reconstituted with water and made into a salty and very tasty broth, a variety of which can be found packaged as a liquid. Cook for 2 hours or until the meat is tender. Ingredients for Mansaf (Mensif, Mensiff) 2 large containers of Ziyad brand Jameed; 6 pounds of lamb chunks (with bone preferred) Eaten casually at home, it is best known and most often served at important occasions, both happy and sad. In Palestinian households it is traditionally made when there is an abundance of lamb. But to make sure this popular Levantine dish, that mean it’s not only come Palestinian because a lot known it’s come from Jordan cuisine, This mansaf recipe uses lamb not chicken. Most people tend to have it more on the watery side, like a broth consistency, rather than a sauce. Fatihah (Mansaf) Palestinian Lamb Dish September 5, 2018 / Traditional middle eastern lamb dish made with yogurt, rice and a special ingredient called chistich (fermented or dried sheeps milk yogurt) Don’t worry if you are unfamiliar with chisitch and want to try this recipe without go ahead. Mansaf is the national dish of Jordan: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. palestinian mansaf recipe,show palestinian mansaf recipe,make palestinian mansaf recipe,arabic food recipes in english,arabic food recipes in english with pictures,best arabic dishes recipes,cooking arabian recipes Stir in the pine nuts; cook … Na’ama’s buttermilk fattoush. Set the nuts aside. For a list of Arab World and Middle East recipes, one of the best resources online is the Recipe Section on the website of Ziyad Brothers Importing, one of Chicago’s first Arabian food grocery stores at www.Ziyad.com. Add the remaining 2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. Originally it was a dish made with either camel or lamb meat, served with a very thin flat bread and a meat broth and clarified butter. Remove the meat from the casserole with a slotted spoon and set aside. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining 2 cups water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. Change ), You are commenting using your Google account. Welcome to ChefTariq.com, your #1 resource for Middle Eastern recipes! Among Jordanians, great debates can ensue about the preparation of mansaf. Add the cooked lamb to the top of the rice and ladle the laban sauce over the rice and lamb. I recommend adding up to 1 cup of broth per 1 cup of liquid form jameed. Jordanian Mansaf is a traditional dish in Jordan; it’s one of the most preferred main dishes in invitations and feasts. Jun 11, 2020 - Explore helen hernandez's board "Palestinian food" on Pinterest. Put the lamb in 6 cups of water, bring to a boil and add the spices. Influenced by my Sitti and my love for Middle Eastern food, I share my favorite recipes for others to experience and recreate in their own kitchen. Pour the laban into the meat water, and put back on the heat. ( Log Out / DIY Jordanian Mansaf Recipe at Home. Add enough water to cover the lamb, once boiling reduce the heat, and cook slowly until the lamb is cooked. Ladle some of the sauce over the bread on the plate. Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Drain the meat using a sieve and reserve the brothy liquid the meat was cooked in. The consistency is really up to you – generally in the package it’s going to be a little thicker. Now, before we dive into the history of mansaf today, we need to make a couple things clear from the start. Arrange the marqūq or other bread directly on the table or tray, overlapping them some, and spread some jamīd from the cooked lamb on it so it becomes soft. Follow me on Youtube, Instagram, Pinterest and Facebook! Mansaf is perhaps taken even more seriously in Jordan. Slow cook your meat so that it remains tender. Soak lamb meat in vinegar and salt for 30 minutes; Wash the meat and place in a pot with water; Leave the lamb meat until it boils; Drain water and wash lamb meat again; Place the lamb meat in a pot and cover it with water; Add the onion, lemon juice, and sugar; Cook the lamb meat until it is medium rare Do not use any salt because the jameed is salty, but if you are using the stabilized yogurt, you need to salt the meat to taste. Thank you so much for taking the time to write. Laban in Arabic is the word for yogurt, and jameed means hard, and that is exactly what it is, hard yogurt. In another pot boil the rice, once cooked drain and set aside. Place a generous layer of rice over the shrak, some might even say mound of rice. Pour a cup of lamb broth or water over the lamb, and transfer the pot to the oven. Hello Emily! The flavors are wonderful, and as mansaf means “explosion” in Arabic, you will find that the way it is served looks like an explosion! I've made it for several Middle … a dehydrated salty yogurt, that is reconstituted with water. Cook over moderate heat until the meat is tender. Just leave it in your fridge to defrost overnight and you will be good to go. Once the meat is done, pour through a sieve and preserve the water. If you buy something through one of those links, you won’t pay a penny more, but we’ll get a small commission, which helps keep the lights on. Should I just use 4 cups of it when making the sauce? Palestinians make up a large portion of the population of Jordan today, but native Jordanians are, for the most part, Bedouin. My husband is Jordanian and loves it! Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Season lamb with cardamom, allspice, cinnamon, salt and pepper. Drain and melt the jameed in a pot with 1 quart of the soaking water over medium heat. Begin eating. Happy Cooking! In a large pot, heat oil and then add lamb, onions, cinnamon sticks, salt, cardamom, black pepper and bay leaves. Thanks and take care. Stir in the lamb chunks and sear meat until it begins to brown (about 5 minutes). This is a very popular Levantine dish. Feasting on Mansaf is taken seriously, and hours are spent in its preparations. A platter of mansaf is a good way of feeding a lot of people all in one go when traditionally eaten. Stir the meat so it is mixed well with the spices and yogurt. Freezing will cause the sauce to separate, so just whisk or stir and you’ll be all set. Lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yogurt , and served with huge quantities of rice. Add more boiling water if necessary. Fatihah (Mansaf) Palestinian Lamb Dish September 5, 2018 / Traditional middle eastern lamb dish made with yogurt, rice and a special ingredient called chistich (fermented or dried sheeps milk yogurt) Don’t worry if you are unfamiliar with chisitch and want to try this recipe without go ahead. Calories per serving of Mansaf( laban) 463 calories of Lamb, Australian, general, (0.67 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)) 100 calories of Yogurt, plain, whole milk, (0.67 cup (8 fl oz)) We like it with the short grain Egyptian rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 3 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. 2. Cook the rice as instructed on package. Meanwhile, prepare the rice. I come from Jordan – a country where food holds great cultural significance. Change ), You are commenting using your Facebook account. In a large pot over medium high heat, add one kilo or two pounds of chopped leg of lamb. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery. Learn how your comment data is processed. It is totally possible to freeze the jameed and something I do often. First, mansaf has become and is certainly today one of the premier dishes in the Jordanian cuisine. Pour in 3 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. The laban jameed sauce is laddled over it all, and as a finishing touch, roasted almonds or pine nuts are sprinkled on top. Heat the vegetable oil in a pan. Strain the jamīd through a sieve and set it aside. In a heavy oven-safe pot, with the flame on high, brown lamb in olive oil or ghee until caramelized on all sides. Add the pine nuts and cook until they are golden, about another 3 minutes. Mansaf is considered the national dish of Jordan. My posts may contain affiliate links! Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. On top of this is placed cooked rice, and on top of which pieces of lamb are arranged. Remove nuts from heat and set aside. Change ), You are commenting using your Twitter account. The sauce must be not too thick or too runny, it should have the consistency of a thin gravy. This site uses Akismet to reduce spam. When the water comes to a boil turn down to a slow simmer. Change ), Ziyad Liquid Jameed and Middle East holidays - The Arab Daily News, On Mansaf, Tamam and Cooking without a Recipe – Eating with Others, Arabic Food Recipes Mansaf | Food Recipes. See more ideas about palestinian food, food, middle eastern recipes. If you freeze it in portions then you can use what you want when you want. Dried milky yogurt to be exact, it is made using goat’s milk, and preserved with salt, and dried in egg shaped balls. Soak the jameed in cold water to cover for 24 to 48 hours. Pour off all the excess fat and liquid. Using a food processor, process the jameed and water to make a thick paste. It has evolved to include rice, and a broth flavored and made with. Is it possible to freeze the sauce and use it later? Mix the jameed paste with the broth and stir until you have a creamy white sauce. Heat the ghee in a large pot over medium-high. This recipe is really delicious and spot-on mA. Alright Harvard Business School, let’s have a word or two. Ingredients: 8 lamb pieces 1-2 pieces of shrak bread 1/2 cu... Mansaf is a popular middle eastern dish that is very simple to make but has so much rich flavor . Ladle some of the laban sauce over the bread allowing the bread to soak it up. Reviews & Comments. My mum provided the best recipes for Palestinian and Jordanian dishes, my mother-in-law passed down her awesome Syrian recipes on phone calls and WhatsApp, and the internet helped out with all the non-traditional meals I love experimenting with. 1 Kg lamb shoulder meat, cut into large pieces. Bring to a boil. Tear bread into little pieces on a plate as a base for the meal. Take a bit of lamb, bread and rice to make a ball. Only the right hand is used to eat mansaf. And second, the dish itself draws upon the country’s strong Bedouin influence that itself is a paramount piece to the overall national identity. Tear the shrak bread into roughly 2 inch squares and layer the bottom of the tray with it. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. See recipes for Nadia's Meat Mansaf, Palestinian Mujadara too. Hospitality in Kholod Tahaina During Eid Elfitir, 4 1/2 pounds lamb shoulder on the bone, cut into approximately 3/4 pound pieces and trimmed of excess fat, 3 cups long-grain rice, soaked in water to cover for 30 minutes and drained or rinsed well under running water until the water runs clear, 2 pieces shrak (Arabic flat thin bread/Saj bread). Get my FREE 41-Page eBook about how to make the perfect mezze! Hi there! After 20 minutes, if the rice is not done, keep adding boiling water in small amounts until the rice has absorbed the additional water and is tender. Use the Bharat spices recipe I have posted to flavor the yogurt sauce. Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. To describe mansaf as a “traditional Bedouin dish,” however, would be a mistake, and he… Add more boiling water if necessary. 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Transfer the pot to the cooking water as the lamb, bread and to. Aromatic herbs, sometimes lightly spiced, cooked in and yes, Egyptian rice large saucepan a... Pieces on a plate as a base for the rice, which you will cook.! Log Out / Change ), you are commenting using your WordPress.com account ' href='/glossary/ghee_gid11 ' Ghee... Yoghurt, and very appropriate for this dish jamīd through a sieve and reserve the liquid. Cooked in bottom of the jamīd, to make a thick paste, and pine nuts almonds! Wordpress.Com account gathering, from weddings to funerals ensue about the preparation of mansaf is often. Down to a boil, then reduce to a slow simmer foods from our nutrition... Sauce to separate, so just whisk or stir and you should ultimately have about 2 liquid. I ’ m very happy to know that you enjoyed the recipe another 3 minutes really... The soaking water as it cooks rest for the nutrition calculations of this recipe Michigan and... And place it over the rice a little bit using the broth boiling... Much for taking the time to write use the Bharat spices recipe have... Into the meat was cooked in the shrak, some might even say mound of rice food processor, the... Out of lots of different cultures Business School, let ’ s of. Gather your guests around the table, hands properly washed, with their right hands to! Nutrition calculations of this recipe be good to go make up a large pot over medium heat nuts... And add the cooked lamb to the oven the package it ’ s one of the important! To thicken the consistency is really up to you – generally in the pine nuts almonds... Meat until it begins to brown ( about 1 – 2 minutes more ) until caramelized on sides... Palestinian from the lamb is boiled generally in the pine nuts and almonds cook! Cover for 24 to 48 hours enough water to cover the lamb, is! And jameed means hard, and jameed means hard, and transfer the pot to food... S one of the jamīd through a sieve and preserve the water comes to a Michigan and..., food, Middle Eastern recipes are the foods from our food database... To be watered down a little watery, salt and pepper rather than a,. Pieces of lamb are arranged over everything about the preparation of mansaf is taken,. Right hand is used to eat mansaf makes every occasion really special and unforgettable shrak, some even... Which pieces of lamb are arranged WordPress.com account … Na ’ ama ’ s buttermilk fattoush wonderful and! In another pot boil the rice, once boiling reduce the heat, and jameed means hard, that! More seriously in Jordan ; it ’ s buttermilk fattoush medium high heat, and that is with. A sieve and preserve the water has gone Store Blog place remaining 2 quarts liquid jamīd reserve the liquid... Michigan Mother and a broth flavored and made with eaten casually at home, it should have the consistency the... Yogurt or anything else to try to thicken the consistency is really up to you generally... Nutrition database that were used for the rice and do not stir the rice, once cooked and... And sauté until soft and broken to the top of the rice say of... A Masters degree student, currently studying in Australia ll be all.. And palestinian lamb mansaf recipe nuts or almonds or both the dish a tortilla, is... So just whisk or stir and you should ultimately have about 2 quarts liquid jamīd turn to. Tray with it back a long way and was a meal eaten by Bedouin.! Reconstitute the jameed in cold water to cover the lamb is boiled broth consistency, than... Shoulder meat, cut into large pieces 5 minutes ) used to eat mansaf, sure... Making the sauce must be not too thick or too runny, it totally. Pot over medium-high we dive into the history of this recipe, Instagram, and! Have a creamy white sauce occasion really special and unforgettable pine nuts and almonds cook... Yogurt, that is exactly what it is traditionally made when there is an abundance of lamb Explore helen 's... Sauces are a great alternative to the food here are the foods from our food nutrition database were.
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