Jordanian mansaf is a traditional dish that is considered the national dish of Jordan. It is a dish that is served on special occasions, such as weddings, religious holidays, and family gatherings.
Mansaf is a delicious and hearty meal that consists of lamb cooked in a yogurt sauce, served on a bed of rice, and topped with almonds and pine nuts. The yogurt sauce is made from a special type of dried yogurt called jameed, which is soaked in water to create a creamy and tangy sauce. Mansaf is traditionally eaten with the hands and is served on a large platter that is shared among family and friends.
The history of Mansaf dates back to the Bedouin tribes of Jordan, who used to cook lamb in yogurt sauce as a way to preserve the meat. Over time, the dish evolved into the Mansaf that we know and love today. Mansaf is not only a delicious meal, but it is also a symbol of hospitality and generosity in Jordanian culture.
Jordanian Mansaf Origins
Jordanian mansaf is a delicious meal that is usually served during special occasions and celebrations. The origins of mansaf can be traced back to the Bedouin tribes of Jordan, who used to prepare it during their travels in the desert.
The word “mansaf” comes from the Arabic word “saf,” which means “to spread out.” This refers to the way the dish is served, with the rice spread out on a large platter, topped with pieces of lamb, and then garnished with nuts and herbs.
The main ingredient in mansaf is lamb, which is cooked with a special blend of spices and then layered on top of the rice. Over time, mansaf has become a staple of Jordanian cuisine and is enjoyed by people from all walks of life. It is a dish that brings people together, symbolizing the hospitality and generosity of the Jordanian people.
I had the pleasure of trying Jordanian mansaf for the first time during a lunch outing with my parents at a Middle Eastern restaurant in Los Angeles. After scanning the menu, I decided to order this dish, and I eagerly awaited its arrival.
As we were enjoying our meal, a sudden rainstorm caused leaks in the restaurant’s roof. The staff quickly put a bucket under the leak to collect the water and apologized for the inconvenience. Despite the minor setback, we continued to enjoy our meal and conversation.
After finishing our food, I requested the recipe for the Jordanian mansaf from the restaurant chef. To my delight, he agreed to share it with me. Here are the ingredients I received: lamb, butter, salt, pepper, onion, Greek yogurt, egg, pepper, coriander, cumin, paprika, cardamom, almonds, pine nuts, pita bread, rice, and parsley or chives.
With these ingredients, I was able to recreate the delicious Jordanian mansaf at home, and it has become a favorite dish of mine ever since.
Pairing Suggestions
I’ve had mansaf many times, and I’ve found that it pairs well with a variety of dishes. Here are a few of my favorite pairing suggestions:
- Salad: A fresh, crunchy salad is a great contrast to the rich, savory flavors of mansaf. I like to make a simple salad with cucumber, tomato, and lettuce, dressed with lemon juice and olive oil.
- Pickles: Pickles are a classic accompaniment to mansaf, and for good reason. The tangy, salty flavor of pickles helps to cut through the richness of the dish.
- Flatbread: A warm, fresh piece of flatbread is the perfect vehicle for sopping up the flavorful sauce of mansaf. You could also try naan or pita bread.
- Fruit: For a refreshing finish to your meal, try serving a platter of fresh fruit alongside your mansaf. Grapes, melon, and oranges are all good options.
Ingredients:
- 2 lbs of lean lamb (cubed into 1-1/2 inch pieces)
- 1/2 cup of clarified butter (samna or ghee can be used if available)
- Salt
- Pepper
- 1 finely chopped medium onion
- 4 cups of plain Greek yogurt
- 1 egg white
- 1 tsp of pepper
- 1/2 tsp of coriander
- 1 1/2 tsp of cumin
- 1/2 tsp of paprika
- 1/4 tsp of cardamom
- 1/2 cup of whole blanched almonds
- 1/2 cup of pine nuts
- 4-6 loaves of pita bread
- 3 cups of cooked rice
- Chopped parsley or chives for garnish
How to make Jordanian mansaf?
- Begin by rinsing the meat cubes and putting them in a covered tray. Pour water over the meat, cover the tray, and chill it in the fridge for 4-8 hours.
- Now, heat 1/4 cup of clarified butter in a sturdy pan over medium-high heat. Once you’ve drained and dried the meat cubes, put them in the pan and cook for 20 minutes until they turn brown all around. Then, add salt and pepper to the meat according to your taste, and pour in enough water to cover it. Lower the heat, cover the pan, and let it cook for 1 hour. Toss in the onion and let it simmer without a lid for another 30 minutes.
- As the meat and onion cook, take a big saucepan and warm up the yogurt over medium heat while stirring until it turns liquid. After that, whisk in an egg white and 1/2 teaspoon of salt. Gradually bring this yogurt mix to a boil, stirring in one direction only with a wooden spoon until it thickens as you like. Then, lower the heat and let the yogurt softly simmer without a lid for about 10 minutes.
- Mix the yogurt with the meat and add any extra seasonings you want. Let it gently simmer for 15 minutes. Taste it, and if needed, add more seasonings to suit your taste.
- In a small frying pan, melt 2 tablespoons from the remaining 4 tablespoons of clarified butter. Toss in almonds and cook for 5 minutes. Next, add pine nuts and cook for 3 more minutes. Take it off the heat and keep it to the side.
- To dish it out, cut the pita breads open and layer them on a big serving tray. Melt the last 2 tablespoons of butter and brush it over the khubz to make it soft. Spread rice on top, making a hollow in the center. Put the meat in the hollow, and pour the butter and nuts on top. Finish off by sprinkling parsley or chives.
- About clarified butter: It’s great for frying because it doesn’t burn easily. To make it, slowly melt a stick of butter. Once melted, let it cool for 10 minutes without touching it. Next, skim off the foam at the top and throw it away. Carefully pour the clear butter into a measuring cup, leaving behind the solid bits.
Overall, making Jordanian mansaf is a bit time-consuming but well worth the effort. The combination of tender meat, flavorful yogurt sauce, and nutty rice is simply delicious.
Variations of Mansaf
As I’ve traveled throughout Jordan, I’ve discovered that there are many variations of mansaf. Here are a few examples:
- Lamb vs. Chicken: While lamb is the traditional meat used in mansaf, some people prefer to use chicken instead. The flavor is different but still delicious.
- Rice vs. Bread: Mansaf is typically served with rice, but some people prefer to serve it with bread instead. The bread is used to scoop up the meat and sauce, and it’s a tasty alternative to rice.
- Spices and Herbs: The spices and herbs used in mansaf can vary depending on the region and the cook. Some people use allspice, cardamom, and cinnamon, while others prefer to use cumin, coriander, and turmeric. Fresh herbs like parsley and mint are also commonly used to add flavor and freshness to the dish.
- Toppings: Some people like to add toppings to their mansaf, such as roasted almonds, pine nuts, or raisins. This adds a nice crunch and sweetness to the dish.
Overall, no matter what variations you choose, mansaf is a delicious and satisfying meal that is perfect for sharing with friends and family.
Conclusion
In conclusion, Jordanian mansaf is a delicious and unique dish that is a must-try for anyone visiting Jordan. The combination of tender lamb, creamy yogurt sauce, and fragrant rice creates a flavor explosion that will leave you wanting more.
While it may seem intimidating to prepare, with a little practice and patience, anyone can make this dish at home. It’s a great way to treat yourself to a special meal or to impress your guests.
One of the things I appreciate most about mansaf is how it brings people together. It’s a dish that is often shared with family and friends, and the act of eating it is a communal experience.
Overall, I highly recommend giving Jordanian mansaf a try. It’s a dish that embodies the rich culture and hospitality of Jordan, and I’m grateful to have had the opportunity to experience it.
Did you know? Mansaf is traditionally served with kuboos (or khubz) flatbread.
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