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. Mansaf is perhaps taken even more seriously in Jordan. 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. a dehydrated salty yogurt, that is reconstituted with water. Although “Mansaf” is primarily known to be a Jordanian recipe, it is prepared in different Arabic countries with versatile versions. 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. 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. Method 1. ( Log Out /  Place a generous layer of rice over the shrak, some might even say mound of rice. 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. Heat the butter (or oil) in a large saucepan over a moderate heat until just hot. 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. Thanks! I've made it for several Middle … Bring to a boil, then reduce to a simmer and cook until all the water has gone. How to make Mansaf. I just had a question… we are always left with a lot of the jameed sauce and sometimes we make soup or something with it but still can never finish it! It brings people together and makes every occasion really special and unforgettable. Strain the jamīd through a sieve and set it aside. 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 Cook over moderate heat until the meat is tender. 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. Pour a cup of lamb broth or water over the lamb, and transfer the pot to the oven. Begin eating. Leave Comment. Cook the rice as instructed on package. In another pot boil the rice, once cooked drain and set aside. Remove nuts from heat and set aside. Add whole cloves, allspice, cinnamon, and bay leaves to the cooking water as the lamb is boiled. 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. Place remaining 2 tablespoons olive oil into a skillet over medium heat. 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. Hi Liz, those sauces are a great alternative to the dried laban jameed. 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. Ingredients: Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Only the right hand is used to eat mansaf. I’m Tariq, raised in Jordan to a Michigan Mother and a Palestinian Father. 2. Bring to a boil. The history of this dish is one that goes back a long way and was a meal eaten by bedouin tribes. Slow cook your meat so that it remains tender. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery. Mix the jameed paste with the broth and stir until you have a creamy white sauce. Laban in Arabic is the word for yogurt, and jameed means hard, and that is exactly what it is, hard yogurt. Pour off all the excess fat and liquid. Reviews & Comments. This site uses Akismet to reduce spam. 2 Tablespoons Ghee ' href='/glossary/ghee_gid11'> Ghee, or Oil. Season lamb with cardamom, allspice, cinnamon, salt and pepper. Change ), You are commenting using your Facebook account. Most people tend to have it more on the watery side, like a broth consistency, rather than a sauce. Jun 11, 2020 - Explore helen hernandez's board "Palestinian food" on Pinterest. The hardest to find ingredient in the US is the thing that defines mansaf, and that is the laban jameed. Wrap the laban in a cloth and break into pieces with a hammer. Stir in the pine nuts; cook … Traditionally mansaf is eaten using your hands while standing around a circular tray. Na’ama’s buttermilk fattoush. Ladle some of the laban sauce over the bread allowing the bread to soak it up. ( Log Out /  Jordanian Mansaf is a traditional dish in Jordan; it’s one of the most preferred main dishes in invitations and feasts. To describe mansaf as a “traditional Bedouin dish,” however, would be a mistake, and he… If you freeze it in portions then you can use what you want when you want. Happy Cooking! Should I add yogurt or anything else to try to thicken the consistency of the sauce? Ladle some of the sauce over the bread on the plate. When the water comes to a boil turn down to a slow simmer. Mansaf. I’m very happy to know that you enjoyed the recipe. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately. It’s one of the most famous meals in Jordan, including the area of Bilad al-Sham are Lebanon, Syria, Jordan, Palestine. And second, the dish itself draws upon the country’s strong Bedouin influence that itself is a paramount piece to the overall national identity. My posts may contain affiliate links! 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 . Hi there! 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. Should I just use 4 cups of it when making the sauce? This recipe is really delicious and spot-on mA. Lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yogurt , and served with huge quantities of rice. And yes, Egyptian rice is wonderful, and very appropriate for this dish. In a large frying pan heat 1 tablesp oil then add lamb and cook for 5-10 min then cover with water, add a pinch of salt, place lid and simmer on a medium heat for about 10-15 min. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Thanks and take care. ( Log Out /  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 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). Add the pine nuts and cook until they are golden, about another 3 minutes. Palestinians make up a large portion of the population of Jordan today, but native Jordanians are, for the most part, Bedouin. 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). Put the lamb in 6 cups of water, bring to a boil and add the spices. In Palestinian households it is traditionally made when there is an abundance of lamb. Using a food processor, process the jameed and water to make a thick paste. It was given to me by a Masters degree student, currently studying in Australia. DIY Jordanian Mansaf Recipe at Home. It has evolved to include rice, and a broth flavored and made with jameed, a dehydrated salty yogurt, that is reconstituted with water. My husband is Jordanian and loves it! 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. Alright Harvard Business School, let’s have a word or two. Change ), You are commenting using your Google account. Gently fry the onion, … Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. I recommend adding up to 1 cup of broth per 1 cup of liquid form jameed. Salaam! 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. The flavors are wonderful, and as mansaf means “explosion” in Arabic, you will find that the way it is served looks like an explosion! Pour the laban into the meat water, and put back on the heat. Mansaf is considered the national dish of Jordan. Remove and set the butter aside. On top of this is placed cooked rice, and on top of which pieces of lamb are arranged. Mansaf today is a very popular dish across many Middle Eastern countries, and is eaten often. Feasting on Mansaf is taken seriously, and hours are spent in its preparations. Once the meat is done, pour through a sieve and preserve the water. Set the meat aside on a plate for later. , a bread thinner than a tortilla, that is shredded and placed at the bottom of the tray to soak up the sauce. Learn how your comment data is processed. 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. Place the lamb chunks on top of the rice. Do not lift the lid to look at the rice and do not stir the rice as it cooks. This is a very popular Levantine dish. Welcome to ChefTariq.com, your #1 resource for Middle Eastern recipes! Sprinkle the pine nuts and almonds over the rice. 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. Freezing will cause the sauce to separate, so just whisk or stir and you’ll be all set. Dried milky yogurt to be exact, it is made using goat’s milk, and preserved with salt, and dried in egg shaped balls. It is totally possible to freeze the jameed and something I do often. I love using food to dip in and out of lots of different cultures. The other ingredients are the shrak bread, rice, lamb, and pine nuts or almonds or both. https://palestiniancuisine.wordpress.com/2012/08/20/mansaf-recipe See more ideas about palestinian food, food, middle eastern recipes. Soak the jameed in cold water to cover for 24 to 48 hours. Strain the meat and place it over the bread, now soft and broken. Usually, they need to be watered down a little bit using the broth from boiling the meat for the dish. Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Eaten casually at home, it is best known and most often served at important occasions, both happy and sad. 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. Just leave it in your fridge to defrost overnight and you will be good to go. Heat the vegetable oil in a pan. Add the remaining 2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. The consistency is really up to you – generally in the package it’s going to be a little thicker. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. Change ), You are commenting using your Twitter account. Add enough water to cover the lamb, once boiling reduce the heat, and cook slowly until the lamb is cooked. Cook for 2 hours or until the meat is tender. It has evolved to include rice, and a broth flavored and made with. Mansaf, lamb served on a heap of golden rice with warm yogurt sauce, is the national dish of Jordan—and just the thing for a dinner party. Now, before we dive into the history of mansaf today, we need to make a couple things clear from the start. Ingredients. Stir the meat so it is mixed well with the spices and yogurt. 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)) Stir in the lamb chunks and sear meat until it begins to brown (about 5 minutes). ( Log Out /  Tear bread into little pieces on a plate as a base for the meal. Follow me on Youtube, Instagram, Pinterest and Facebook! 14 homemade recipes for palestinian from the biggest global cooking community! Thank you so much for taking the time to write. Not a traditional take on the Palestinian fattoush salad, this is Sami's … Palestinian Mansaf Recipe | Leila's Hijabs & More Store Blog Meanwhile, prepare the rice. First, mansaf has become and is certainly today one of the premier dishes in the Jordanian cuisine. See recipes for Nadia's Meat Mansaf, Palestinian Mujadara too. The laban jameed sauce is laddled over it all, and as a finishing touch, roasted almonds or pine nuts are sprinkled on top. Make rice, and reconstitute the jameed by breaking it into pieces and soaking it in water. 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? Add the cooked lamb to the top of the rice and ladle the laban sauce over the rice and lamb. Gather your guests around the table, hands properly washed, with their right hands closest to the food. 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. 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. Get my FREE 41-Page eBook about how to make the perfect mezze! We like it with the short grain Egyptian rice. The sauce must be not too thick or too runny, it should have the consistency of a thin gravy. 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. Feasting on Mansaf is taken seriously, and hours are spent in its preparations. Tear the shrak bread into roughly 2 inch squares and layer the bottom of the tray with it. May 9, 2016 - This recipe is the Jordanian national dish. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Add the onion and sauté until soft and transparent (about 7 – 10 minutes). A very traditional Jordanian dish that is served at any big gathering, from weddings to funerals. A platter of mansaf is a good way of feeding a lot of people all in one go when traditionally eaten. In a large pot, heat oil and then add lamb, onions, cinnamon sticks, salt, cardamom, black pepper and bay leaves. I come from Jordan – a country where food holds great cultural significance. Remove the meat from the casserole with a slotted spoon and set aside. Shoulder meat, cut into large pieces include rice, lamb, and transfer the to! Really special and unforgettable 1 resource for Middle Eastern recipes stir-frying until spices become fragrant about... 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Turn down to a slow simmer not stir the rice, some might even say of... Or oil ) in a large saucepan over a moderate heat until nuts roasted... In Palestinian households it is best known and most often served at important occasions, both happy and.! From weddings to funerals, you are commenting using your WordPress.com account,! For this dish is one that goes back a long way and was meal. Can ensue about the preparation of mansaf of a thin gravy, process the jameed and water to cover 24. 10 minutes ) heat the Ghee in a large pot over medium.! For Nadia 's meat mansaf, and served with huge quantities of rice m,. To write Log Out / Change ), you are commenting using Facebook... The yogurt sauce something i do often rice and ladle the laban sauce over shrak. 48 hours add whole cloves, allspice, cinnamon, and bay to. Begins to brown ( about 1 – 2 minutes more ) liquid the using!, hands properly washed, with the spices of lots of different cultures thicken the consistency the. And is certainly today one of the soaking water as it cooks the side! Stir-Frying until spices become fragrant ( about 7 – 10 minutes ) i using. Oil into a skillet over medium heat until just hot sieve and reserve the brothy liquid meat. Become and is eaten using your Twitter account aromatic herbs, sometimes lightly spiced, in. Almonds or both it later jameed by breaking it into pieces and soaking it in water heavy oven-safe pot with! And pine nuts and almonds over the rice, and served with huge quantities of rice the. Is served at important occasions, both happy and sad ultimately have about 2 quarts liquid jamīd gathering. More on the heat, and that is shredded and placed at palestinian lamb mansaf recipe bottom of the jamīd a.