How to Prepare Perfect Nadia's Meat Mansaf

Nadia's Meat Mansaf. Mansaf (Arabic: منسف‎) is a traditional Arab dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. Lamb Meat Cooked in Jameed Sauce. The national dish of Jordan, Mansaf is all about lamb meat cooked in goat milk yogurt called jameed and served with turmeric rice!

Mansaf is the national dish of Jordan, and if you love to eat, it's a dish you have a try. Mansaf is a dish of rice, lamb, and a dry yoghurt made into a sauce called jameed. It's not only one of the the. You can have Nadia's Meat Mansaf using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients of Nadia's Meat Mansaf

1. You need 300 g of jmid (dried yogurt), soaked in water overnight to soften.
2. You need 2 kg of lamb with bones, cut into egg size pieces.
3. Prepare 2 kg of rice.
4. It's 1 cup of yogurt, plain.
5. Prepare 3 of markouk bread, or shrak.
6. You need 1 of large onions.
7. You need 2 tablespoons of vegetable oil.
8. It's 2 of ground cardamom, pods.
9. It's 3 of bay leaves.
10. Prepare 2 of cinnamon, sticks.
11. It's 1 teaspoon of black pepper grain.
12. You need 1/4 cup of almonds.
13. Prepare 1/4 cup of raw pine nuts.
14. Prepare of For the takleya:.
15. It's 1 of large onions, cut into slices.
16. It's of vegetable oil.

Mansaf (Arabic: منسف‎) is a traditional Arab 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. Mansaf with shoulder of kid goat. Mansaf is synonymous with celebration and marking important life events.

Nadia's Meat Mansaf instructions

1. Cook the rice as instructed on package..
2. Heat vegetable oil in a pan. Add in pine nuts and almonds and cook over medium heat until nuts are roasted. Remove nuts from heat and set aside..
3. To prepare the takleya, heat oil in a saucepan and fry onion until it is soft. Remove from heat and keep aside..
4. Place the jmid along with its water in a mixer and blend until smooth..
5. Strain the jmid and pour it in a saucepan. Mix in the plain yogurt and cook over medium heat. Stir constantly until the yogurt mixture starts boiling. Turn off the heat and set aside..
6. Place the meat in another pan, add in onion, cardamom pods, bay leaves, cinnamon sticks, and black pepper and cover with water..
7. Cook until the meat is done. While cooking remove the foam that appears on the surface of water..
8. When the meat is cooked, turn off the heat and transfer the meat pieces into the yogurt mixture. Pour over them half of the meat broth and cook over medium heat for about 10 minutes..
9. Add in the takleya and stir well. Turn off the heat..
10. To serve, place the markouk bread on a serving dish and pour over the remaining meat broth. Spread the rice evenly over the markouk bread. Then remove the meat pieces with a slotted spoon and put them on top of the rice. Then garnish with the roasted almonds and pines. Pour the cooked yogurt left in a deep serving bowl on the side..
11. When serving on individual plates, pour the yogurt over rice and meat..

Slow cooked meat and rice served generously and. «The best mansafs are reputedly found in the towns of al-Salt and al-Karak». ↑ المنسف. سيد الطعام العربي (ар.) (недоступная ссылка). Mansaf is the national dish of Jordan that plays a key role in all celebrations and festivals in the country. The meat is slowly cooked in fermented, yogurt-like goat's milk called jameed, resulting in. Mansaf is the national dish of Jordan and I can understand why. Mansaf is served on a large serving platter over khubz (Arabic flat bread) and rice.

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