Mensif

The quintessential dish of Bedouins, featuring lightly spiced lamb, fluffy rice, and a tangy jameed-based yogurt sauce, mensif, all piled on top mensif torn flatbread.

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.

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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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.

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 best served with Egyptian rice, which can be found at most Mediterranean markets or online. A pinch of turmeric should be added to the rice water for a golden effect. In a large bowl, add the jameed and enough cold water to cover by 1 inch. Let soak at room temperature overnight. In a small bowl, combine the allspice, cardamom, and turmeric. In a second large bowl, add the lamb and the spice mixture, tossing well to evenly coat. In a large, heavy-bottomed pot over high heat, add the oil. When the oil is hot and shimmery, add the lamb and sear evenly on all sides, 12—15 minutes. Transfer the lamb to a heatproof platter using tongs, pour out and discard any excess grease, then return the lamb to the pot. Add enough water to cover by 1 inch and bring to a low boil over high heat.

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The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Bringing It All Together Toast your almonds in a frying pan with a little olive oil. Roasted garlic hummus is one of my very favorite ways of making hummus. We crave it all year round, and it is the most requested dish we ask our mom to make. Use profiles to select personalised advertising. Retrieved 14 April I found multiple sellers on Etsy offering dry laban jameed, but the question is, how much do I need? I love this masaf recipe. Cook 2 hrs. Cook Time 2 hours hrs 30 minutes mins. Your email address will not be published. The dish is said to originally have been made with simply meat camel or lamb , meat broth or ghee clarified butter and bread.

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.

Next Continue. Using a food processor, process the jameed and water to make a thick paste. Keep me logged in. Today, the platter is first layered with flatbread that is basted with the jameed-based yogurt sauce. Measure advertising performance. Referred to as a Soup Starter in the States it is now possible to buy prepackaged jameed as a liquid. Retrieved I didnt put all of the yogurt sauce into the meat so that was my doing. Remove the lamb pieces from the yogurt sauce and add on top of the rice. Place the meat into a large pot and cover with water. Serves: Special Issue: Products from Small Ruminants.