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