Mansaf - the national dish of Jordan

Name: Mansaf - the national dish of Jordan - Matilda E.
Ingredients: We need:; 2 kg of lamb meat; 2 pieces of dried goat yogurt jameed; 2 shrak breads; 1 onion; 3 cups of rice; boiled in 4 cups of water; salt to taste; 1 cup of almond seeds; 1 cup of pine seeds snobar; 2 teaspoons of mansaf spice: allspice; pepper; cloves; coriander; ginger; cardamom; cinnamon; nutmeg; white pepper; 3 teaspoons of turmeric; 3 tablespoons of vegetable oil; 2 tablespoons of sheep fat (optional); Bedouins boil the rice in water with salt and sheep fat.

Diverse - Mansaf - the national dish of Jordan by Matilda E. - Recipia

Mansaf – A Celebration of Flavors and Traditions Mansaf is an iconic dish, not only for its deliciousness but also for its cultural significance. This lamb and dried yogurt dish is often associated with special occasions and significant events such as weddings, holidays, and gatherings with important guests. Each ingredient in mansaf tells a story, and its preparation is a ritual that brings family and friends together. Participating in the making of mansaf makes you feel part of an ancient tradition, even in your own kitchen. Preparation time: 30 minutes Cooking time: 1 hour and 15 minutes Total time: 1 hour and 45 minutes Servings: 6-8 Necessary ingredients: - 2 kg of lamb (preferably from the back, more tender) - 2 blocks of dried goat yogurt (jameed) - 2 shrak breads (or a thin bread variant) - 1 medium onion - 3 cups of rice (preferably basmati or jasmine) - Salt, to taste - 1 cup of almond seeds - 1 cup of pine nuts (snobar) - 2 teaspoons of mansaf spice (a mix of allspice, pepper, cloves, coriander, ginger, cardamom, cinnamon, nutmeg, white pepper) - 3 teaspoons of turmeric - 3 tablespoons of vegetable oil - 2 tablespoons of sheep fat (optional, for a more authentic taste) Step 1: Preparing the jameed The night before preparing the mansaf, break the jameed blocks and soak them in warm water. It is important to give them time to rehydrate so that they can be easily blended with the other ingredients. This dried yogurt made from goat's milk adds a unique taste and distinct aroma to the dish. Step 2: Preparing the lamb The next morning, wash the lamb well. Place it in a pressure cooker along with a halved onion, a teaspoon of salt, and two teaspoons of mansaf spice. Cook for about an hour. Pressure cooking will make the meat tender and juicy, and the aroma will be enhanced by the spices. Step 3: Preparing the jameed and sauce After an hour, take the jameed out of the water and blend it in a food processor until it becomes a smooth paste. Place it in a pot and boil it together with a teaspoon of turmeric for about 30 minutes. Add the lamb along with the cooking water (be sure to reserve some water in case the sauce gets too thick) and let it simmer for another 15 minutes. Step 4: Preparing the rice Meanwhile, rinse the rice under cold water until the water runs clear to remove the starch. In a non-stick skillet, heat the oil and sauté the almond and pine nuts until golden. Remove them from the skillet and set them aside. In the same skillet, add the rice and sauté for 5 minutes. Then, add 4 cups of water, 2 teaspoons of salt, and 2 teaspoons of turmeric. When the water begins to boil, reduce the heat to low, cover the skillet, and let it simmer for 25 minutes, until the rice is tender and has absorbed all the water. Step 5: Assembling the mansaf On a large platter, place the shrak or markook bread, which is a thin flatbread. Pour a cup of the yogurt soup over the bread, then add the cooked rice evenly. On top of the rice, arrange the pieces of lamb. Sprinkle the sautéed almond and pine nuts and garnish with chopped fresh parsley for an extra pop of color. Serving and Traditions Mansaf is often served on a large platter, and tradition suggests that it is eaten with the hands. So don’t hesitate to join in this custom: form balls of rice with meat and enjoy the culinary experience. It may seem strange at first, but it’s a wonderful way to connect with the food and loved ones. Variations and Serving Suggestions For a less traditional version, you can substitute the lamb with chicken or beef, and the jameed with fresh yogurt. This recipe can also be adapted for vegans by using tofu or vegetables, and instead of jameed, you can use plant-based yogurt. Additionally, you can add sautéed vegetables or fresh salads to complete the meal. Frequently Asked Questions: 1. Can I use other types of meat? Yes, you can use chicken or beef, but you will need to adjust the cooking time depending on the type of meat chosen. 2. What is jameed and where can I buy it? Jameed is a dried yogurt made from goat's milk. It can be found in specialty stores or online. 3. How can I store leftovers of mansaf? Mansaf can be stored in the refrigerator for 2-3 days. Reheat gently before serving. Nutritional Benefits Mansaf is a rich source of protein due to the lamb and yogurt. Additionally, the rice provides essential carbohydrates, while the pine nuts and almonds are rich in healthy fats, vitamins, and minerals. However, it is important to consume moderate portions, considering the caloric content. Enjoy mansaf alongside a traditional drink, such as mint tea or mint lemonade, for a complete culinary experience. Bon appétit!