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