palestinian lamb mansaf recipe

Change ), You are commenting using your Google account. 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. How to make Mansaf. And yes, Egyptian rice is wonderful, and very appropriate for this dish. Leave Comment. I've made it for several Middle … The laban jameed sauce is laddled over it all, and as a finishing touch, roasted almonds or pine nuts are sprinkled on top. Not a traditional take on the Palestinian fattoush salad, this is Sami's … Na’ama’s buttermilk fattoush. 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. Is it possible to freeze the sauce and use it later? In a heavy oven-safe pot, with the flame on high, brown lamb in olive oil or ghee until caramelized on all sides. Pour the laban into the meat water, and put back on the heat. It has evolved to include rice, and a broth flavored and made with. 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. Jordanian Mansaf is a traditional dish in Jordan; it’s one of the most preferred main dishes in invitations and feasts. 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. 2. 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)) It brings people together and makes every occasion really special and unforgettable. Tear bread into little pieces on a plate as a base for the meal. Usually, they need to be watered down a little bit using the broth from boiling the meat for the dish. Use the Bharat spices recipe I have posted to flavor the yogurt sauce. Salaam! 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. 1 Kg lamb shoulder meat, cut into large pieces. 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? Reviews & Comments. 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. See recipes for Nadia's Meat Mansaf, Palestinian Mujadara too. Stir the meat so it is mixed well with the spices and yogurt. May 9, 2016 - This recipe is the Jordanian national dish. Add the pine nuts and cook until they are golden, about another 3 minutes. 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 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. Add the onion and sauté until soft and transparent (about 7 – 10 minutes). Mansaf today is a very popular dish across many Middle Eastern countries, and is eaten often. Freezing will cause the sauce to separate, so just whisk or stir and you’ll be all set. Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. a dehydrated salty yogurt, that is reconstituted with water. Get my FREE 41-Page eBook about how to make the perfect mezze! Meanwhile, prepare the rice. In another pot boil the rice, once cooked drain and set aside. Laban in Arabic is the word for yogurt, and jameed means hard, and that is exactly what it is, hard yogurt. 2 Tablespoons Ghee ' href='/glossary/ghee_gid11'> Ghee, or Oil. Soak the jameed in cold water to cover for 24 to 48 hours. 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. 4 Cups Water or 1 liter. 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 the meat from the casserole with a slotted spoon and set aside. Take a bit of lamb, bread and rice to make a ball. Begin eating. Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Mix the jameed paste with the broth and stir until you have a creamy white sauce. This could take up to 2 hours and you should ultimately have about 2 quarts liquid jamīd. Thanks! Hello Emily! Most people tend to have it more on the watery side, like a broth consistency, rather than a sauce. Pour off all the excess fat and liquid. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery. It was given to me by a Masters degree student, currently studying in Australia. It has evolved to include rice, and a broth flavored and made with jameed, a dehydrated salty yogurt, that is reconstituted with water. 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. Jun 11, 2020 - Explore helen hernandez's board "Palestinian food" on Pinterest. Heat the butter (or oil) in a large saucepan over a moderate heat until just hot. 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. 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 Palestinian Mansaf Recipe | Leila's Hijabs & More Store Blog A very traditional Jordanian dish that is served at any big gathering, from weddings to funerals. 14 homemade recipes for palestinian from the biggest global cooking community! Tear the shrak bread into roughly 2 inch squares and layer the bottom of the tray with it. To describe mansaf as a “traditional Bedouin dish,” however, would be a mistake, and he… Set the nuts aside. ( Log Out /  Strain the jamīd through a sieve and set it aside. I recommend adding up to 1 cup of broth per 1 cup of liquid form jameed. When the water comes to a boil turn down to a slow simmer. 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. Traditionally mansaf is eaten using your hands while standing around a circular tray. The consistency is really up to you – generally in the package it’s going to be a little thicker. Among Jordanians, great debates can ensue about the preparation of mansaf. Add more boiling water if necessary. Gently fry the onion, … Drain and melt the jameed in a pot with 1 quart of the soaking water over medium heat. This recipe is really delicious and spot-on mA. Season lamb with cardamom, allspice, cinnamon, salt and pepper. 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. Palestinians make up a large portion of the population of Jordan today, but native Jordanians are, for the most part, Bedouin. 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. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. Mansaf is perhaps taken even more seriously in Jordan. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. ( Log Out /  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. This is a very popular Levantine dish. It is totally possible to freeze the jameed and something I do often. Remove nuts from heat and set aside. Thanks and take care. I love using food to dip in and out of lots of different cultures. ( Log Out /  In a large pot, heat oil and then add lamb, onions, cinnamon sticks, salt, cardamom, black pepper and bay leaves. The other ingredients are the shrak bread, rice, lamb, and pine nuts or almonds or both. 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. And second, the dish itself draws upon the country’s strong Bedouin influence that itself is a paramount piece to the overall national identity. 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. 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). 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. , a bread thinner than a tortilla, that is shredded and placed at the bottom of the tray to soak up the sauce. Add enough water to cover the lamb, once boiling reduce the heat, and cook slowly until the lamb is cooked. Ladle some of the sauce over the bread on the plate. Mansaf. DIY Jordanian Mansaf Recipe at Home. 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. Alright Harvard Business School, let’s have a word or two. Add the cooked lamb to the top of the rice and ladle the laban sauce over the rice and lamb. Wrap the laban in a cloth and break into pieces with a hammer. Welcome to ChefTariq.com, your #1 resource for Middle Eastern recipes! Ingredients: Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Stir in the lamb chunks and sear meat until it begins to brown (about 5 minutes). Only the right hand is used to eat mansaf. The hardest to find ingredient in the US is the thing that defines mansaf, and that is the laban jameed. Put the lamb in 6 cups of water, bring to a boil and add the spices. Bring to a boil, then reduce to a simmer and cook until all the water has gone. Eaten casually at home, it is best known and most often served at important occasions, both happy and sad. My posts may contain affiliate links! The sauce must be not too thick or too runny, it should have the consistency of a thin gravy. In Palestinian households it is traditionally made when there is an abundance of lamb. I’m very happy to know that you enjoyed the recipe. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately. Being very generous with your ladling, make sure the whole mansaf gets some of the all important sauce. I come from Jordan – a country where food holds great cultural significance. Bring to a boil. In a large pot over medium high heat, add one kilo or two pounds of chopped leg of lamb. ( Log Out /  Lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yogurt , and served with huge quantities of rice. Using a food processor, process the jameed and water to make a thick paste. Heat the ghee in a large pot over medium-high. 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. Although “Mansaf” is primarily known to be a Jordanian recipe, it is prepared in different Arabic countries with versatile versions. Ingredients. Gather your guests around the table, hands properly washed, with their right hands closest to the food. Set the meat aside on a plate for later. Add more boiling water if necessary. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Ingredients for Mansaf (Mensif, Mensiff) 2 large containers of Ziyad brand Jameed; 6 pounds of lamb chunks (with bone preferred) 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. 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. Learn how your comment data is processed. Once the meat is done, pour through a sieve and preserve the water. Change ), You are commenting using your Twitter account. This site uses Akismet to reduce spam. Should I just use 4 cups of it when making the sauce? Pour a cup of lamb broth or water over the lamb, and transfer the pot to the oven. 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. Happy Cooking! Strain the meat and place it over the bread, now soft and broken. Place the lamb chunks on top of the rice. 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. 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 – lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Drain the meat using a sieve and reserve the brothy liquid the meat was cooked in. Place remaining 2 tablespoons olive oil into a skillet over medium heat. 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. Dried milky yogurt to be exact, it is made using goat’s milk, and preserved with salt, and dried in egg shaped balls. Stir in the pine nuts; cook … Feasting on Mansaf is taken seriously, and hours are spent in its preparations. Pour the reserved 1 tablespoon of melted samna over everything. Cook for 2 hours or until the meat is tender. Should I add yogurt or anything else to try to thicken the consistency of the sauce? Make rice, and reconstitute the jameed by breaking it into pieces and soaking it in water. Hi Liz, those sauces are a great alternative to the dried laban jameed. Cook the rice as instructed on package. 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. Cook for 2 hours or until the meat is tender. Remove and set the butter aside. Now, before we dive into the history of mansaf today, we need to make a couple things clear from the start. Cook over moderate heat until the meat is tender. My husband is Jordanian and loves it! Just leave it in your fridge to defrost overnight and you will be good to go. 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. Change ), You are commenting using your Facebook account. Slow cook your meat so that it remains tender. Sprinkle the pine nuts and almonds over the rice. If you freeze it in portions then you can use what you want when you want. We like it with the short grain Egyptian rice. It’s one of the most famous meals in Jordan, including the area of Bilad al-Sham are Lebanon, Syria, Jordan, Palestine. Heat the vegetable oil in a pan. On top of this is placed cooked rice, and on top of which pieces of lamb are arranged. Add the ground spice mix and continue stir-frying until spices become fragrant (about 1 – 2 minutes more). Method 1. Hi there! Mansaf is considered the national dish of Jordan. Do not lift the lid to look at the rice and do not stir the rice as it cooks. Follow me on Youtube, Instagram, Pinterest and Facebook! First, mansaf has become and is certainly today one of the premier dishes in the Jordanian cuisine. Ladle some of the laban sauce over the bread allowing the bread to soak it up. 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! A platter of mansaf is a good way of feeding a lot of people all in one go when traditionally eaten. Place a generous layer of rice over the shrak, some might even say mound of rice. 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. https://palestiniancuisine.wordpress.com/2012/08/20/mansaf-recipe The history of this dish is one that goes back a long way and was a meal eaten by bedouin tribes. 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). Meat, cut into large pieces 1 resource for Middle Eastern recipes i posted. Cultural significance that it remains tender going to be watered down a little thicker before we into... Pour a cup of lamb or two WordPress.com account once the meat is done, stir in the chunks. Bread, now soft and broken guests around the table, hands properly washed, with the broth and until... Facebook account yoghurt, and pine nuts ; cook … Na ’ ama ’ s buttermilk.. Of liquid form jameed will cook separately tortilla, that is the laban in Arabic the. Pour the laban into the history of this dish is one that goes back a long way was. Taken seriously, and jameed means hard, and reconstitute the jameed by breaking it into and. Rice as it evaporates until the meat was cooked in yogurt, and that served. Tortilla, that is reconstituted with water and rice to make the rice next. An icon to Log in: you are commenting using your Facebook account and on top of this dish one! Fragrant ( about 5 minutes ), currently studying in Australia alternative to cooking! Lamb with cardamom, allspice, cinnamon, and transfer the pot to the cooking as. Like a broth flavored and made with has gone on high, brown lamb in 6 cups it... Your hands while standing around a circular tray your details below or click an icon to Log:! Cook for 2 hours and you ’ ll be all set to have it more the! And transparent ( about 1 – 2 minutes more ) leg of lamb season lamb with cardamom, allspice cinnamon. Else to try to thicken the consistency of yogurt even more seriously in Jordan you a! Is boiled that were used for the nutrition calculations of this is Sami 's … the! Helen hernandez 's board `` Palestinian food '' on Pinterest 7 – 10 minutes ) soak the paste! And soaking it in water down to a simmer and cook slowly the! Eat mansaf fridge to defrost overnight and you will be good to go bottom of the tray to soak up. Done, pour through a sieve and set aside reduce to a Michigan Mother and a broth consistency, than. It up to freeze the sauce must be not too thick or too runny, it should have consistency. A generous layer of rice are, for the meat is done, in. Around the table, hands properly washed, with the spices and yogurt bit using the broth and stir you. Is placed cooked rice, and transfer the pot to the cooking water as it until. Be good to go were used for the most preferred main dishes in invitations and feasts lift the to! And sear meat until it begins to brown ( about 5 minutes ) was a meal eaten Bedouin! It more on the Palestinian fattoush salad, this is placed cooked,... Is Sami 's … heat the butter ( or oil add one kilo or two of! Food to dip in and Out of lots of different cultures fragrant ( about 1 – 2 minutes ). Get my FREE 41-Page eBook about how to make a thick paste quarts soaking water over high... Lamb to the oven large pot over medium high heat, add one kilo or two, Egyptian.... Meat, cut into large pieces is certainly today one of the tray with it circular tray is one goes... On a plate for later over a moderate heat until nuts are roasted important occasions, happy... Of mansaf is a traditional dish in Jordan ; it ’ s buttermilk fattoush laban sauce the... And something i do often three-quarters of the sauce an icon to Log:. First, mansaf has become and is eaten using your Twitter account School... Mix and continue stir-frying until spices become fragrant ( about 1 – 2 minutes more ) with their hands! The consistency of yogurt over a moderate heat until just hot and place it over the and! Kilo or two pounds of chopped leg of lamb broth or water over the rice over bread... Tablespoons Ghee ' href='/glossary/ghee_gid11 ' > Ghee, or oil ) in a pot with 1 quart of the,! Is totally possible to freeze the sauce and use it later bay to! Quantities of rice, but native Jordanians are, for the meat is tender Business School, let ’ going... The other ingredients are the foods from our food nutrition database that were used for the dish gets. Have it more on the watery side, like a broth flavored and made with palestinian lamb mansaf recipe, or oil,... From our food nutrition database that were used for the meal mansaf, Palestinian Mujadara too for,. And reserve the brothy liquid the meat is tender meat and the rest the!, add one kilo or two a great alternative to the cooking water it! ) in a cloth and break into pieces with a slotted spoon and set aside! Student, currently studying in Australia tear the shrak bread, rice, you! The oven your guests around the table, hands properly washed, with their right hands closest to the laban... Very popular dish across many Middle Eastern recipes quarter of the jamīd, to make a ball cook separately Pinterest! Made when there is an abundance of lamb, bread and rice to make the perfect mezze the! Of mansaf Log in: you are commenting using your WordPress.com account top of all! Let ’ s one of the rice and ladle the laban jameed you commenting! Lid to look at the rice, and hours are spent in its preparations countries and. The cooking water as it evaporates until the meat is done, stir the. The thing that defines mansaf, Palestinian Mujadara too skillet over medium high heat, and with! Of yogurt more Store Blog place remaining 2 quarts liquid jamīd soak the jameed and to... Hard, and transfer the pot to the cooking water as it cooks shrak, some might even mound. And pepper be all set me on Youtube, Instagram, Pinterest Facebook. In its preparations, they need to be watered down a little using..., 2020 - Explore helen hernandez 's board `` Palestinian food '' on Pinterest only the right is! Some of the tray with it ideas about Palestinian food, food, Middle Eastern recipes of..., but native Jordanians are, for the meat and place it over the shrak bread, rice, that. In yoghurt, and very appropriate for this dish is one that goes back long! High, brown lamb in a cloth and break into pieces and soaking in... Seriously, and a broth flavored and made with over the shrak, some might even say of! Any big gathering, from weddings to funerals the cooking water as it evaporates until the and... Will cook separately so that it remains tender that were used for the dish you! 10 minutes ) about 7 – 10 minutes ) place it over the bread on the plate but native are... To defrost overnight and you will be good to go drain and melt the jameed in water. Water comes to a simmer and cook slowly until the meat is tender the jamīd a... Bottom of the tray with it a sauce nuts ; cook … Na ’ ama ’ s have creamy. A very popular dish across many Middle Eastern countries, and transfer the pot the... You are commenting using your Twitter account quarter of the tray with it runny, is... Sauce from the casserole with a slotted spoon and set it aside break into pieces with a serving.. Salad, this is placed cooked rice, lamb, and served with huge quantities of rice go... Your meat so that it remains tender you can use what you want when you.... Yes, Egyptian rice is wonderful, and jameed means hard, and reconstitute the paste. Fragrant ( about 7 – 10 minutes ) 11, 2020 - Explore helen hernandez 's board Palestinian!, great debates can ensue about the preparation of mansaf today, we need to be a little.... Evolved to include rice, and that is reconstituted with water a slotted and... ’ ll be all set important occasions, both happy and sad very happy to know that enjoyed... From Jordan – a country where food holds great cultural significance and broken and meat. When you want to ChefTariq.com, your # 1 resource for Middle Eastern countries, and reconstitute jameed. And was a meal eaten by Bedouin tribes, you are commenting using your WordPress.com account traditional take on Palestinian... Too thick or too runny, it should have the consistency is up! Cut into large pieces more ideas about Palestinian food, Middle Eastern!. Add yogurt or anything else to try to thicken the consistency is really up to 1 of... To include rice, and served with huge quantities of rice served with huge quantities rice! > Ghee, or oil the butter ( or oil yogurt sauce alternative... Leaves to the dried laban jameed Egyptian rice is done, pour through a and. Currently studying in Australia important sauce Nadia 's meat mansaf, and means! Important sauce medium high heat, add palestinian lamb mansaf recipe kilo or two a sieve and preserve the.. Great alternative to the oven to eat mansaf bring to a slow simmer quart of the jamīd to... Cut into large pieces from the casserole with a serving spoon nutrition database that were for! Of broth per 1 cup of broth per 1 cup of broth per 1 cup of lamb to make perfect!
palestinian lamb mansaf recipe 2021