Mensif

Mansaf is definitely a unique dish in so many ways, from its ingredients to the way it tastes, mensif.

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Mensif

It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan , and can also be found in Kuwait , Saudi Arabia and Syria. The original pastoralist Bedouin mansaf underwent significant changes in the 20th century. The dish is said to originally have been made with simply meat camel or lamb , meat broth or ghee clarified butter and bread. Similarly, the jameed sauce is a recent development, as the Bedouins did not historically feature jameed in their cooked dishes until their modern sedentarization. Jameed is a hard dry yogurt that is prepared by the boiling of sheep or goat's milk , which is then left to dry and ferment. Salt is added daily to thicken the yogurt even more for a few days, which then becomes very dense and is shaped into round balls. The city of Al-Karak in Jordan has a reputation for producing the highest quality of jameed. A jameed broth is prepared and the pieces of lamb are cooked in it. The dish is served on a large platter with a layer of flatbread markook or shrak topped with rice and then meat, garnished with almonds and pine nuts , and then the creamy jameed sauce is poured on top of the dish. Mansaf is associated with a traditional Jordanian culture based on an agro-pastoral lifestyle in which meat and yogurt are readily available. 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. It is traditionally eaten collectively from a large platter in the Bedouin and rural style, standing around the platter with the left hand behind the back and using the right hand instead of utensils. Since mansaf was originally popular among Bedouins, much of the traditions that they used with the dish still exist today.

I love this masaf recipe. Leave a Reply Cancel reply Your email address will not be published, mensif.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.

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. Mansaf today, is a very popular dish across many Middle Eastern countries, and is eaten from Saudi Arabia to Palestine. Eaten casually at home, it is best known and most often served at important occasions, both happy and sad. A platter of mansaf is a good way of feeding a lot of people all in one go when traditionally served. 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.

Mensif

It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan , and can also be found in Kuwait , Saudi Arabia and Syria. The original pastoralist Bedouin mansaf underwent significant changes in the 20th century. The dish is said to originally have been made with simply meat camel or lamb , meat broth or ghee clarified butter and bread. Similarly, the jameed sauce is a recent development, as the Bedouins did not historically feature jameed in their cooked dishes until their modern sedentarization. Jameed is a hard dry yogurt that is prepared by the boiling of sheep or goat's milk , which is then left to dry and ferment. Salt is added daily to thicken the yogurt even more for a few days, which then becomes very dense and is shaped into round balls. The city of Al-Karak in Jordan has a reputation for producing the highest quality of jameed. A jameed broth is prepared and the pieces of lamb are cooked in it. The dish is served on a large platter with a layer of flatbread markook or shrak topped with rice and then meat, garnished with almonds and pine nuts , and then the creamy jameed sauce is poured on top of the dish.

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Spread the rice over the bread. 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. I used Fage, and it kinda curdled and was way too dry. Ingredients Lamb Prep. Levantine cuisine. Why It Works Parboiling the meat and using whole spices instead of ground gives you the cleanest and clearest broth, ensuring mansaf's distinctive white color. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Retrieved 14 April I cannot wait for you to try this easy, authentic Jordanian Lamb Mansaf recipe! Should be liquid soupy, so I will use jameed next time. More Serious Eats Recipes. Plus, we will use the lamb broth to cook the rice and add to the yogurt sauce. Take a bit of lamb, bread and rice to make a ball, then pop into your mouth in one bite! Use the old site search Find an LTH member.

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.

Download as PDF Printable version. I garnished it with toasted pumpkin seeds instead of almonds and pine nuts. Servings: 6 people. Add the bread which should be ripped into bite size pieces. What is Mansaf? Sprinkle toasted almonds and parsley over the entire dish. Add a thin layer of the bread, which should be ripped into small pieces to cover the bottom of the platter. The cookie is used to store the user consent for the cookies in the category "Other. Today, it is still traditional to serve it in very large platters, although each person will spoon a portion on a separate plate instead of eating it straight out of the communal dish. After the s, many changes occurred to the original recipe and preparation of mansaf. Retrieved 14 April Trending Videos. For the longest time, I refused to even consider those Tetra Paks of reconstituted jameed, turning into my grandmother or one of her friends at even the thought of it. New York Times. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.