Make your day with the super-delicious Jordanian Mansaf
Mansaf is the national dish of Jordan and may understand why. This Bedouin dish is extremely fantastic. Mansaf gets served over a large serving platter over Khubz (Arabic Flat Bread) and rice. Land over Sajway so as to enjoy the most delicious Jordanian Mansaf. It can be eaten communally being a part of a social event. Guests around the table enjoy Mansaf, eaten with the fingertips of the right hand. See the amazing preparation of the Jordanian Mansaf:
1. Wash the meat cubes and place them in the tray with the lid. Cover meat with water, cover the tray and place it in the refrigerator for 4-8 hours to make the Jordanian Mansaf (المنسف الاردني).
2. Drain and pat them dry meat cubes. Place in skillet and cook it for 20 minutes until browned over all the sides. Reduce the heat, cover it, and cook it for 1 hour.
3. While meat and onion are cooking, place yogurt in a huge saucepan and whisk over medium heat until liquid. Slowly bring the yogurt mixture to boil stirring constantly with a wooden spoon in one direction only so as to reach the desired consistency. Reduce heat to low and permit yogurt to softly simmer uncovered for 10 minutes.
4. Stir yogurt into the meat and add seasonings as per your desire. Simmer gently for 15 minutes.
5. Within a small skillet, melt 2 tablespoons of the remaining 4 tablespoons of the clarified butter. Add almonds and cook it for 5 minutes. Stir in the pine nuts and cook it for 3 minutes. Remove from heat and set aside.
6. Split the khubz loaves open and arrange them, overlapping over a huge serving tray. Arrange the rice over the khubz leaving a well in the center of the rice. Enjoy finger-licking Jordanian Mansaf.
Mansaf is a very popular dish across multiple Middle Eastern Countries and is eaten from Saudi Arabia to Palestine. Eaten at home indeed, it is best known and most often served on important occasions, both happy and sad. Eaten casually at home, it is best known and mostly served on necessary occasions both happy and sad. A platter of Jordanian Mansaf is a good way of feeding a lot of people all in one go when it is traditionally served. Made simply of shrak, a bread thinner than a tortilla that gets shredded and placed at the bottom of the tray to soak up the sauce.
The hardest-to-find ingredient in the US is the thing that aims to define mansaf and that is the laban Jameed. Laban in Arabic is the word for Yogurt, and Jameed means hard, and that is exactly what it is, hard yogurt. Dried milky yogurt to be exact is made using goat’s milk, preserved with salt, and dried in egg-shaped balls. The laban is reconstituted with water and is made into a salty and very tasty broth. A variety of bands may be found packaged like a liquid for immediate use. It is possible to buy prepackaged jameed like a liquid. Having the Jameed in liquid form makes things easier when it comes up to preparation.
How can you eat Jordanian Mansaf?
Traditionally Jordanian Mansaf is eaten while using your hands while standing around a circular tray. Only the right hand gets used to eating Mansaf. The hand is seen as a dirty hand. Never use your left hand, and this indeed applies even if you happen to be left-handed. Ensure to take a bit of lamb, bread, and rice to make a ball, then pop it into your mouth in one bite.
Tips for making the mouth-watering Jordanian Mansaf
1. The sauce must not be too thick or too runny; it must have the consistency of a thin gravy.
2. Basically, Mansaf is a dish of rice, lamb, and dry yogurt that is made into a sauce called Jameed. It is not only one of the most beloved Jordanian Foods but it is considered the national dish of Jordan.
Also, there is a giant communal platter of yellow fragrant rice, topped with extremely tender pieces of lamb that are scattered on the top, sprinkled with a good handful of fried nuts. The pine nuts are sliced almonds. It is finally topped with a layer of shark, a type of thin bread similar to a tortilla. The mansaf is served with bowls of jameed over the side including a bowl of white onions topped with sumac, and a plate of fresh rocket (arugula) to garnish.
