Mensif

Mansaf is definitely a unique dish in so many ways, from its ingredients to mensif way it tastes, mensif. A very mensif Jordanian dish that is served at any big gathering, mensif, from weddings to funerals. The history of this dish is one that goes back a long way and was a meal eaten by bedouin tribes.

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Mensif

The quintessential dish of Bedouins, featuring lightly spiced lamb, fluffy rice, and a tangy jameed-based yogurt sauce, all piled on top of torn flatbread. Mansaf is the quintessential dish of Bedouins, the nomadic Arab people that live across the Middle East and North Africa. While many have abandoned the nomadic lifestyle in favor of a more modern one, some parts of their traditions remain intact, and elements of their cuisine have entered the mainstream culture of the areas they inhabit. Mansaf and jameed, the dried yogurt that gives the dish its signature flavor, are primary examples. Today, this dish is considered one of the national dishes of both Jordan and Palestine, two places where many Bedouins from the Arabian Peninsula emigrated to. Mansaf was originally lamb cooked in a yogurt-based broth and then served over bread. Versions of it can be found in the oldest Arabic cookbooks on record from the 10th century. Originally, the kind of yogurt varied by season: If mansaf was cooked in the spring, they would use fresh yogurt, but in other seasons yogurt that had been dried to preserve it would be used. Today, though, mansaf's distinct taste comes exclusively from jameed, the dried yogurt used to make the sauce. Mansaf later evolved to include rice or bulgur on top of the bread, with those grains varying by region to this day. Today, the platter is first layered with flatbread that is basted with the jameed-based yogurt sauce.

Special Issue: Products from Small Ruminants. Add the turmeric and salt then bring to a boil. Cook 2 hrs, mensif.

Recipes One Dish Meal. Jordanian Mansaf. Submitted by Annacia. This Bedouin dish is fantastic. Mansaf is served on a large serving platter over khubz Arabic flat bread and rice.

Mansaf is best served with Egyptian rice, which can be found at most Mediterranean markets or online. A pinch of turmeric should be added to the rice water for a golden effect. In a large bowl, add the jameed and enough cold water to cover by 1 inch. Let soak at room temperature overnight. In a small bowl, combine the allspice, cardamom, and turmeric. In a second large bowl, add the lamb and the spice mixture, tossing well to evenly coat. In a large, heavy-bottomed pot over high heat, add the oil. When the oil is hot and shimmery, add the lamb and sear evenly on all sides, 12—15 minutes. Transfer the lamb to a heatproof platter using tongs, pour out and discard any excess grease, then return the lamb to the pot.

Mensif

Mansaf is definitely a unique dish in so many ways, from its ingredients to the way it tastes. A very traditional Jordanian dish that is served at any big gathering, from weddings to funerals. The history of this dish is one that goes back a long way and was a meal eaten by bedouin tribes. Originally mansaf was a dish made with either camel or lamb meat. It was served with a very thin flat bread and a meat broth and clarified butter. It has evolved to include rice, and a yogurt sauce, 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 from Saudi Arabia to Palestine. Eaten casually at home, it is best known and most often served at important occasions, both happy and sad.

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Thanks and take care. Measure advertising performance. The laban jameed sauce is laddled over it all, and as a finishing touch, roasted almonds or pine nuts are sprinkled on top. I cannot wait for you to try this easy, authentic Jordanian Lamb Mansaf recipe! As mentioned before, the bread used commonly is shrak or markouk and that will be ripped into small pieces as a layer to this dish. My recipe calls for one of those balls. It pairs perfectly with rice and salad for a quick hearty and healthy meal. Tear bread into little pieces on a plate as a base for the meal. Ingredients Lamb Prep. Special Issue: Products from Small Ruminants.

It is a popular dish eaten throughout the Levant.

I didnt put all of the yogurt sauce into the meat so that was my doing. After all, I have access to good jameed because my parents mail it to me, and I can even make it myself at home if I really had to. Strain broth, discarding solids; keep warm. Sign Up. Loves it Ty. Cover the lamb in water entirely, plus 2 inches. Bring to a boil over medium heat, whisking constantly, then remove from heat it is very important to whisk continuously to prevent curdling; if it does curdle, use a handheld immersion blender to bring it back together into a smooth sauce. Lately, I only have time for making these fast recipes since I started working a month ago. Anyone who knows me knows that I love bread of every kind and Tuscan bread is no exception. Sign in to your account.