Mensif

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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. All opinions are my own. Mansaf is a dish many make for large gatherings, whether hosting friends for dinner, feeding attendees at a funeral, or for celebratory occasions like a wedding.

Mensif

The quintessential dish of Bedouins, featuring lightly spiced lamb, fluffy rice, and a tangy jameed-based yogurt sauce, all piled on top of torn flatbread. Mansaf is the quintessential dish of Bedouins, the nomadic Arab people that live across the Middle East and North Africa. While many have abandoned the nomadic lifestyle in favor of a more modern one, some parts of their traditions remain intact, and elements of their cuisine have entered the mainstream culture of the areas they inhabit. Mansaf and jameed, the dried yogurt that gives the dish its signature flavor, are primary examples. Today, this dish is considered one of the national dishes of both Jordan and Palestine, two places where many Bedouins from the Arabian Peninsula emigrated to. Mansaf was originally lamb cooked in a yogurt-based broth and then served over bread. Versions of it can be found in the oldest Arabic cookbooks on record from the 10th century. Originally, the kind of yogurt varied by season: If mansaf was cooked in the spring, they would use fresh yogurt, but in other seasons yogurt that had been dried to preserve it would be used. Today, though, mansaf's distinct taste comes exclusively from jameed, the dried yogurt used to make the sauce. Mansaf later evolved to include rice or bulgur on top of the bread, with those grains varying by region to this day.

I know many other people are in the same predicament whether its a job or kids or both. Add the mensif which should be ripped into bite size pieces. Functional functional, 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.

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. Mansaf Mensif is popular in many bedouin Arab environments and a popular dish especially in Jordan and Palestine. The tradition of the bedouin, is to eat with your hands, thus the very large serving dish that allows many people in one family or friends to sit around the plate and enjoy the meal. The guests reach out and scoop up rice, or grab a chunk of lamb shoulder and eat it. It taste best dipped in a small bowl of Jameed, usually placed next to the diner, or poured on top of the serving. To learn more about Jameed, click here. Put the lamb chunks preferably with the bones have the butcher cut the lamb shoulder into boned chunks into a pot of water.

Mensif

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.

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It is a popular dish eaten throughout the Levant. Today, with refrigeration and the year-round availability of fresh dairy products, it might seem counterintuitive to still rely on dried dairy in this dish. Levantine cuisine. New York Times. Blend again. It is totally possible to freeze the jameed and something I do often. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. But as I said if you like it thinner or thicker that is totally up to you and your taste buds. A jameed broth is prepared and the pieces of lamb are cooked in it. Mix the jameed paste with the broth and stir until you have a creamy white sauce. More Serious Eats Recipes.

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.

Search for: Search. It consists of several key components:. The final step was pouring the clarified butter, called samin beladee, on top. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. Ladle more yogurt sauce all over until it has soaked through the rice and bread you don't want the mansaf so wet that it begins to flow like soup, but you can be generous with the sauce. Servings: 8 people. Similar Posts. Save Print. My Jordanian husband loved it!! Nowadays, if you cannot access jameed; you can buy something labeled Jameed starter at the Arab grocery store and follow those package instructions for the yogurt sauce. For the Laban Sauce Wrap the laban in a cloth and break into pieces with a hammer. I found these stainless serving platters at the Middle Eastern store but anything you have large enough will do.