Add the pine nuts and cook until they are golden, about another 3 minutes. Make rice, and reconstitute the jameed by breaking it into pieces and soaking it in water. Gently fry the onion, … The flavors are wonderful, and as mansaf means “explosion” in Arabic, you will find that the way it is served looks like an explosion! When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery. This recipe is really delicious and spot-on mA. Drain and melt the jameed in a pot with 1 quart of the soaking water over medium heat. Laban in Arabic is the word for yogurt, and jameed means hard, and that is exactly what it is, hard yogurt. ( Log Out /  Eaten casually at home, it is best known and most often served at important occasions, both happy and sad. Add whole cloves, allspice, cinnamon, and bay leaves to the cooking water as the lamb is boiled. 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. I've made it for several Middle … Change ), You are commenting using your Google account. Salaam! Mansaf is considered the national dish of Jordan. DIY Jordanian Mansaf Recipe at Home. How to make Mansaf. Bring to a boil, then reduce to a simmer and cook until all the water has gone. Is it possible to freeze the sauce and use it later? Pour off all the excess fat and liquid. Happy Cooking! If you freeze it in portions then you can use what you want when you want. 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. Lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yogurt , and served with huge quantities of rice. This could take up to 2 hours and you should ultimately have about 2 quarts liquid jamīd. A platter of mansaf is a good way of feeding a lot of people all in one go when traditionally eaten. Add more boiling water if necessary. Now, before we dive into the history of mansaf today, we need to make a couple things clear from the start. Place remaining 2 tablespoons olive oil into a skillet over medium heat. Hi Liz, those sauces are a great alternative to the dried laban jameed. Not a traditional take on the Palestinian fattoush salad, this is Sami's … 1 Kg lamb shoulder meat, cut into large pieces. ( Log Out /  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. Stir the meat so it is mixed well with the spices and yogurt. 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. Add the cooked lamb to the top of the rice and ladle the laban sauce over the rice and lamb. On top of this is placed cooked rice, and on top of which pieces of lamb are arranged. Among Jordanians, great debates can ensue about the preparation of mansaf. 14 homemade recipes for palestinian from the biggest global cooking community! Palestinians make up a large portion of the population of Jordan today, but native Jordanians are, for the most part, Bedouin. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. First, mansaf has become and is certainly today one of the premier dishes in the Jordanian cuisine. Pour in 3 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Meanwhile, prepare the rice. Heat the ghee in a large pot over medium-high. Learn how your comment data is processed. Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Begin eating. Season lamb with cardamom, allspice, cinnamon, salt and pepper. Soak the jameed in cold water to cover for 24 to 48 hours. The hardest to find ingredient in the US is the thing that defines mansaf, and that is the laban jameed. Place a generous layer of rice over the shrak, some might even say mound of 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. Change ), You are commenting using your Twitter account. A very traditional Jordanian dish that is served at any big gathering, from weddings to funerals. Bring to a boil. Add the ground spice mix and continue stir-frying until spices become fragrant (about 1 – 2 minutes more). Na’ama’s buttermilk fattoush. 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. 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. Mansaf. 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. 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. Use the Bharat spices recipe I have posted to flavor the yogurt sauce. Strain the meat and place it over the bread, now soft and broken. Method 1. It’s one of the most famous meals in Jordan, including the area of Bilad al-Sham are Lebanon, Syria, Jordan, Palestine. I’m Tariq, raised in Jordan to a Michigan Mother and a Palestinian Father. 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. Jun 11, 2020 - Explore helen hernandez's board "Palestinian food" on Pinterest. Remove and set the butter aside. In another pot boil the rice, once cooked drain and set aside. 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? 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. In Palestinian households it is traditionally made when there is an abundance of lamb. Tear bread into little pieces on a plate as a base for the meal. Add enough water to cover the lamb, once boiling reduce the heat, and cook slowly until the lamb is cooked. Only the right hand is used to eat mansaf. Leave Comment. 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). 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. Heat the vegetable oil in a pan. Stir in the pine nuts; cook … It was given to me by a Masters degree student, currently studying in Australia. Slow cook your meat so that it remains tender. I recommend adding up to 1 cup of broth per 1 cup of liquid form jameed. 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. 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 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. This is a very popular Levantine dish. Jordanian Mansaf is a traditional dish in Jordan; it’s one of the most preferred main dishes in invitations and feasts. Usually, they need to be watered down a little bit using the broth from boiling the meat for the dish. 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