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