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

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