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.
MANSAF
Mansaf is a popular Jordanian dish typically served at weddings and large gatherings. Made of lamb cooked in a spiced yogurt sauce and served over buttery rice and thin flatbread, this meal is commonly eaten with your hands, but is tasty any way you consume it.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat 1/4 cup ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb, 1 tablespoon salt and a few grinds of black pepper to the pot and cook, stirring once or twice, until well browned on all sides, 6 to 7 minutes.
- Add the diced onions and stir. Add enough water to cover the lamb and onions and bring to a boil. Reduce the heat to a simmer, cover and cook until the lamb is just tender, about 45 minutes.
- When the lamb is close to done, heat the yogurt, lemon juice, egg white and a pinch of salt and black pepper in a medium saucepan over medium heat, whisking until combined. Bring to a boil, then add the cumin, cardamom, coriander, cinnamon and allspice and stir to combine. Reduce the heat to low and simmer, whisking frequently, until thickened slightly, 10 to 15 minutes.
- Meanwhile, bring the rice, 3 cups water and a pinch of salt to a boil in a medium saucepan over medium-high heat. Cover and simmer for 15 minutes. Turn the heat off and let sit 10 minutes.
- Heat the remaining 2 tablespoons ghee in a small skillet. Add the almonds and cook, shaking the pan occasionally, until the almonds are toasted and golden, 4 to 5 minutes. Top with a pinch of salt and remove from the heat.
- Pour the yogurt mixture into the pot with the lamb and stir to combine. Simmer, covered, until the lamb is fully tender and can easily be shredded with a fork, 20 to 25 minutes.
- Fluff the rice with a fork. Stir in the butter and turmeric. Taste and add salt if necessary. Set aside.
- Spoon the rice onto a large platter. Use a slotted spoon to transfer the lamb on top of the rice. Ladle the broth over the top until the rice looks well saturated (you will not use all the broth). Sprinkle with the almonds and parsley. Pour the remaining broth into a serving bowl and serve alongside the platter. Sprinkle the sliced onions with the sumac and serve on the side to use for scooping.
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MANSAF - WIKIPEDIA
• The Jordan Heritage Encyclopedia/ vol. 1–5: Rox Bin Za’id Al-Uzaizi.• Cultural history of Jordan during the Mamluk period 1250–1517. Professor Yousef Ghawanmeh. 1979, Workers Cooperative Society presses. Amman, Jordan. 1982, Yarmouk University. Irbid, Jordan. 1986, Ministry of Culture and Youth. Amman, Jordan. 1992, University of Jordan. Amman, Jordan.
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Main ingredients lamb, jameed, rice or …Course MealPlace of origin Jordan
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JORDANIAN MANSAF
Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan and enjoyed by many from all around the world. Mansaf is a food that runs deep in the culture of Jordan.
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Curabitur arcu erat accumsan id imperdiet et porttitor at sem vest ibulum ac diam sit amet quam vehicula elementum sed sit amet dui mauris blandit aliquet elit eget tincidunt nibh pulvinar proin eget tortor risus praesent sapien massa convallis pellen.
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