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Thursday, September 18, 2014

Palestinian Mansaf

Mansaf is a traditional Jordanian and Palestinian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. To a lesser degree it is also found in parts of Iraq, Syria, and Saudi Arabia.[5] The name of the dish comes from the term "large tray" or "large dish" .


- Jameed ( dried yogurt )
- Lamp meat
- Onion
- Rice
- Pine nuts and almonds

How to cook Mansaf:

1- Whey (dried yoghurt/ jameed) is washed and soaked in water for an hour, then mashed with the blender moulinex, then dried out.

2- Meat is washed and put in a tray and soaked in water.

3- Onion (chopped into squares) is added, then meat is boiled to be rather cooked.

4- Meat is removed and broth is taken.

5- Whey juice is mixed with the soup and left to boil, it can be thickened with cornstarch as wished.

6- Meat is added and it is kept on fire until soup and meat are cooked well.

7- Rice is cooked, and then two or three Arabic loaves are put in the tray.

8- Rice is put on the bread pyramidically, then pieces of meat are arranged on the surface.

9- Mansaf is decorated with the pine nuts and almonds.

10- Mansaf is served with hot whey juice and sprayed on mansaf as wished.