Mensif

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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.

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. It is meant to be eaten communally, as part of a social event. Guests gather around the table and enjoy Mansaf, eaten with the finger tips of the right hand. Found at Buttery Books. I Made This. Ready In: 2hrs 45mins. Ingredients:

Trending Videos. Bring to a boil. Rice is then mensif on top and basted with more sauce.

Mansaf is a classic Jordanian Bedouin dish featuring tender pieces of lamb, fluffy rice, and a tangy-jameed-based yogurt sauce, all on top of a thin Middle Eastern flatbread known as Shrak. In my family, this Jordanian Mansaf recipe is number one. We crave it all year round, and it is the most requested dish we ask our mom to make. My mother was raised in Jordan, where she was taught this dish in her later years by her mother. She has passed down that recipe to me; frankly, I never tasted a better version.

Mansaf is a traditional Jordanian dish that consist of a combination of lamb meat, aromatic yellow rice, and a rich, tangy yogurt. It is considered the national dish of Jordan and is commonly served at family gatherings and special occasions. The history of Mansaf was introduced by the local Jordanian tribes called Bedouin, which was originally a lamb cooked with rice, reflecting the nomadic lifestyle of the Bedouins. Over time, it evolved and gained cultural significance, becoming a staple in Jordanian cuisine. Throughout these years, mansaf was modernized by introducing rice and yogurt called Jameed, which is a dry yogurt made from goat's milk. Furthermore, when the country got its independence, it officially became its national dish. As a Jordanian citizen, mansaf is not only a dish but also holds an important identity in my country which symbolizes hospitality, unity, and the rich cultural heritage of the region. We often served this dish at family gatherings, weddings, and other special occasions. It is a traditional dish from Jordan which is cooked using Jameed or plain yogurt sauce.

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.

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As a rule when using the prepackaged variety, I mix each cup of jameed with one cup water. On top of this is placed cooked rice , on top of which pieces of lamb are arranged. Add whole cloves, allspice, cinnamon, and bay leaves to the cooking water as the lamb is boiled. Place the laban and 4 cups of water in a food processor and process until laban has dissolved. Zakria N. Mansaf is served on special occasions such as weddings, births and graduations, or to honor a guest, and on major holidays such as Eid ul-Fitr , Eid ul-Adha , Christmas , Easter and Jordan's Independence Day. Course: Main Course. Just spoon this off and place in a bowl to discard. This is what gives the sauce its tang and sets it apart. Should I add yogurt or anything else to try to thicken the consistency of the sauce? Oxford University Press. Similar Posts. Mansaf is more carb-forward, including a thin bread layer and rice. It was fabulous. Soak the bread in a few ladles of yogurt sauce from the pot.

Whatever your religion — Muslims and Christians remain closest in the Middle East and Arab World than in any other part of the world — the one common denominator for any great feast is Mansaf Mensif, Mensiff , an elaborate spread of succulent lamb chunks laid atop a heaping mound of rice, on a bed of oven-baked flat bread and a side bowl of Jameed, a sauce of fermented dried yogurt. The meal is sprinkled with pine nuts or slivers of almonds browned in a skillet of extra Virgin Olive Oil.

Download as PDF Printable version. Save Print. Once the drying process was complete, the wheat was ground up, which is what turns it into bulgur wheat. Is it identical to the original version? It is meant to be eaten communally, as part of a social event. Tear the shrak bread into roughly 2 inch squares and layer the bottom of the tray with it. Flatbreads like shrak or markook, which can be found in some Middle Eastern markets, can vary quite a bit in terms of size, thickness, and shape; while they're often more than one foot in diameter, this is not always the case. Using a food processor, process the jameed and water to make a thick paste. I start with 2 and sometimes end up needing closer to 3. Jump to Recipe. Save my name, email, and website in this browser for the next time I comment.