JORDANIAN MANSAF
Mansaf is the national dish of Jordan and I can understand why. 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. See Chef Michael Smith's Mansaf experience here: http://www.youtube.com/watch?v=vrKOGtcWHIo&feature=player_embedded
Provided by Annacia
Categories One Dish Meal
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Wash meat cubes and place in tray with lid. Cover meat with water, cover tray and place in refrigerator for 4-8 hours.
- Melt 1/4 cup of the clarified butter in heavy skillet over medium-high heat. Drain and pat dry meat cubes. Place in skillet and cook for 20 minutes until browned on all sides. Season meat with salt and pepper, to taste, and add enough water to cover meat. Reduce heat, cover and cook for 1 hour. Add onion and simmer uncovered for 30 minutes.
- While meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid. Whisk in egg white and ½ teaspoon of salt. Slowly bring yogurt mixture to boil stirring constantly with a wooden spoon in one direction only to reach desired consistency. Reduce heat to low and allow yogurt to softly simmer uncovered for 10 minutes.
- Stir yogurt into meat and add seasonings as desired. Simmer gently for 15 minutes. Taste and adjust seasonings, as needed.
- In a small skillet, melt 2 tablespoons of the remaining 4 tablespoons of clarified butter. Add almonds and cook for 5 minutes. Stir in pine nuts and cook for 3 minutes. Remove from heat and set aside.
- Split the khubz loaves open and arrange, overlapping on a large serving tray. Melt the last remaining 2 tablespoons of butter and brush over the khubz to soften. Arrange rice over the khubz leaving a well in the center of the rice. Spoon the meat into the rice well and then spoon the butter and nuts over the meat. Sprinkle parsley or chives over top.
- NOTE ON CLARIFIED BUTTER:.
- Clarified butter is necessary for frying since it doesn't burn.
- One stick (or 1/2 cup of butter) will yield about 6 tablespoons of clarified butter. So for this recipe, you will need to clarify approximately 3/4 cup of butter.
- Following is a simple clarification method. It's not perfect, but easy and close enough. Slowly melt a stick of butter. Remove from heat and allow butter to cool undisturbed for 10 minutes to separate. You will notice a white foam on the top, the clarified butter in the center, and milk solids at the bottom. Carefully, skim the foam off the top and discard. Slowly pour the clarified butter off the milk solids into a measuring cup. Discard, the separated solids.
- NOTE ON SPICES:.
- For a more authentic Bedouin flavor add the following spices:.
- ½ teaspoon cinnamon.
- ½ teaspoon of cloves.
- 2 teaspoons of nutmeg.
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- Falafel. When I was traveling in Egypt a few years ago, some Egyptian friends of mine mentioned that some of the best falafel in the Middle East was in Jordan.
- Moutabel. Before going to Jordan I always thought of baba ghanoush when I thought of a Middle Eastern roasted eggplant dip – and I loved it. But when I was in Jordan, I discovered that while baba ghanoush is available, by far the more common roasted eggplant dip available is moutabel, which is similar to baba ghanoush, but quite different.
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- Tabbouleh. Another Levantine dish, often a starter or salad, tabbouleh is a mixture of finely minced parsley, tomatoes, garlic, and bulgar wheat, all dressed in lemon juice, salt, and olive oil.
- Arabic salad. Similar in dressing taste to tabbouleh, but with a different vegetable make-up, Jordanian, or Arabic salad, usually includes finely diced up cucumber, tomatoes, and bell peppers, dressed in lemon juice and lots of olive oil.
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- Mansaf. Our absolute favorite Jordanian dish! You can not leave Jordan without trying Mansaf. Mansaf is a dish of rice, lamb, and jameed. Jameed is a dry goat-milk yogurt used to pour over the rice and lamb.
- Maqluba. Maqluba means literally upside down. Maqluba includes meat or chicken on the bottom, rice, and spices, all cooked together in one pot. Once the dish is ready, the pot is flipped over onto a big plate, so the rice stays on the bottom and the meat or chicken on the top.
- Falafel. Falafel is a deep-fried ball made from ground chickpeas. You can eat them for breakfast or as a snack. Falafel balls are often stuffed into a sandwich.
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- Warak enab. Warak enab, are grape leaves stuffed with rice and meat, cooked in a giant pot. You can eat it cold or hot. This dish looks simple but takes lots of effort and time to prepare.
- Kibbeh. Kibbeh consists of meat, bulgur, and onion, formed in a ball shape. You can eat it as a starter or as a side dish. We really love kibbeh! We had delicious Kibbeh in Sufra Restaurant in Amman.
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- Place yogurt, water, cornstarch and the spice mix you just made into a blender container and whirl for about 1 minute. This thorough blending is what will keep the yogurt from curdling when cooked.
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- Mansaf – Jordan’s National Dish. Mansaf is the centrepiece of Jordanian cuisine – and the country’s national dish. Traditionally a Bedouin dish, mansaf is made of lamb cooked in a broth of jameed – a dense and dry fermented yoghurt – and dished up on flatbread.
- Mezze. Whilst mansaf functions as a ceremonial meal – eaten on national holidays, for example – mezze is the normal Jordanian way of eating. Often compared to Spanish tapas, mezze is all about the small plate (it comes from the word meaning ‘to taste’ in Persian).
- Jordan’s Street Food: Falafel, Shawarma, Manaqeesh. One of the joys of wandering around Middle Eastern towns like Amman is the street food. In Jordan, they do it incredibly, incredibly well.
- The Jordanian Breakfast. Breakfast in Jordan, as with everywhere else in the world, varies with region, person, and taste. Usually, you’ll find eggs, olives, cheese, and ful medames.
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- Drain and melt the jamīd in a pot with 1 quart of the soaking water over medium heat. Add the remaining 1/2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. This could take up to 2 hours and you should ultimately have about 1 quart liquid jamīd. Strain the jamīd through a sieve and set it aside. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately. (If using the soup base, mix the base with the water and heat. Save a bit aside fro the rice but you will cook the lamb in the soup base)
- In a large, earthenware casserole, heat 3 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. Remove the meat from the casserole with a slotted spoon and set aside. Pour off all the excess fat and liquid. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining cup of water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. Do not use any salt because the jamīd is salty, but if you are using the soup mix, salt to taste.
- Meanwhile, prepare the rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 2 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. Pour in 2 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. Do not lift the lid. 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. When the rice is done, stir in the remaining quarter of the jamīd.
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- Falafel. A staple street food found all across the kingdom, falafel Jordanian-style are deep fried, crispy on the outside, buttery soft on the inside, balls of ground chickpeas (also known as garbanzo beans) and spices deep fried and often stuffed into warm flatbread with a good dollop of hummus spread across it for a quick sandwich at breakfast time or anytime, really.
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- Zaarb. With their rich, nomadic history, Jordan’s Bedouins have perfected the art of cooking over desert campfires and zaarb is the prime example of just how perfect it is.
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