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