Nadia's Meat Mansaf
Nadia's Meat Mansaf

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, nadia's meat mansaf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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. Sure, mansaf has been long associated as the national dish of a young modern Jordanian nation, but key parts of this yogurt, meat and rice pilaf were introduced as recently as last century. Mansaf is the national dish of Jordan and I can understand why.

Nadia's Meat Mansaf is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Nadia's Meat Mansaf is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have nadia's meat mansaf using 16 ingredients and 11 steps. Here is how you cook that.

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

Mansaf is synonymous with celebration and marking important life events. Slow cooked meat and rice served generously and. We usually buy Jameed balls, crush them into chunks, and store them Until this day Mansaf is served on a big communal platter in Christmas, Easter, Al-Adha, Al-fiter, weddings, graduation. Mansaf is the national dish of Jordan that plays a key role in all celebrations and festivals in the country.

Instructions to make Nadia's Meat Mansaf:
  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.

The meat is slowly cooked in fermented, yogurt-like goat's milk called jameed, resulting in. 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, meaning "large platter," (or "destructive," in reference to how fatty the dish is), has developed drastically over the years. First prepared in the Bedouins of Jordan with lesser-known ingredients.

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