9 replies to this topic

[ummsulayman1]

Assalamalaikum,
LOL.  Ok, I do remember ur post sister but never replied, thinking surely Bedreya would answer.  Though, she might when she's not busy insha Allah (and quite sure her's would be better than mine  :wink: ) I'll post this to see if it'll help you.  Plus, not sure of the measurements.  So bare with me here.

Lamb cut up in big chuncks, w/ bone.
Broth of the lamb
Kishk (lamb yogurt)
yogurt, plain
garlic, 2 cloves minced

Alright start by cooking the lamb meat.  What most palestinians that I've talked to do, is cook the meat for about 10 min. and then dump that water out, since it has all that scum and stuff.  If you don't like to trouble yourself then just de-scum the water.  Cook for about 1 1/2 hours or more until the meat is tender.  

Then, depending on what type of kish you use.  The dry type, which looks like a cone shape, I use only about a little less than half.  You have to soak it over night or do a quick soak.  A quick soak would be boil water and pour it over the kish, cover and let it sit about an hour or 2; just until it's tender.  There's a brand that makes a liquid form, forgot the name but you can find it in the arab store.  Then take the kish and put it in a blender, and add like 1/3 c yogurt and blend it together.

Add that kish mixture to the boiling broth.  Let it simmer for about 15 min., meanwhile take the minced garlic and brown it in some oil.  It should be a golden brown color.  Add the browned garlic and just a dab of the oil which you browned the garlic, into the broth.  Cook 5 more minutes and it's done.  

Usually, they serve the mansaf on a tray of thin bread on the bottom and long grain rice on top of it.  You could also add some browned almonds on top of the rice.  Place the meat on the tray and pour some of the broth on the bread before you add the rice on the tray.  Serve the mansaf (broth) in a bowl.  Enjoy.  Hope I didn't forget anything.  Let me know if you have any questions.

[shining_lights]

http://www.arabicnews.com/recipes/recipes.html

Sister Above is a link of simple arabic recipes let me know if it works if not i will send them to you again!!!!

[Badreya]

I'm sorry I didn't see this! :oops:
ummsulayman1 the recipe is good mashallah, I never heard of Jameed being called Khisk but it's typicaly called Jameed if you are looking for it in a store.
I used to use Yogurt in my mansaf but now I only us Jameed.
It's a little harder to make but they have it now in liquid form although it's not as authentic as the hard kind.
When you soak the Jameed overnight it will swell up and be soft.  If it does not, it is not good Jameed.
It also will be hard to break so make sure it swells and is soft before putting it in the blender.
The best way to mix the sause is to add the broth from the meat (boiled in a chopped onion........don't forget that) and mix it in the blender.  3/4 Jameed (or Yogurt it can be done with yogurt just add salt to it) and 1/4 broth.
Keep mixing Jameed or yogurt with the broth untill you fill your pot with the amount of Leban you want to eat.
Remember also people drink the leban so make extra.  You'll need a BIG pot.
While cooking the Leban (without the meat) don't stop stirring or it will break.  You can add an egg to the blender or a teaspoon of flour!  Stop stirring once it boils and lower the heat.........then your in the safe zone..

NO GARLIC!

Brown pinoli nuts and sliced almonds in butter and put that on top of your mansaf.  This is done at the very end.

Use lamb meat and only lamb meat or it will not taste like Mansaf. (sorry this is out of order.)
Use short grained rice and make it sticky.  Mansaf is rolled in a ball and popped in the mouth.  If the rice does not stick it won't roll into a nice ball.

How to put it together:
Soak bread in a bowl with the cooked Leban.  
Take a big platter, if you have the round arabian kind that is good (they are metal).
1.Put the soaked bread on the bottom.
2.Add the rice ontop of the bread.
3.Take the meat out of the pot and nicely arrange it ontop of the rice.
4.Take a few laddles of the Leban and just put a bit ontop of the meat and rice.
5.Put the rest of the Leban in serving bowls for each person. (we used to use one big bowl and a tin cup and pass it around but thats not too acceptable outside of bedoiun culture :wink: )
6.Add the Pinoli Nuts and Almond with the butter..........YUM fattening I know but YUM!
7.If you boil the head (perhaps you want to get real authentic here) chop up parsley and stuff the mouth with the parsley.  Plant the head in the middle of the tray ontop of everything. *stuffed and all.........eyes and everything :shock: now you guys see how we realy do use the head (sister Baghdad).
8. Take green onions and Hot Peppers and lay them around the tray.
You can also put regular onions sliced in slivers on 2 or 3 plates on each side of the eating area, so everyone has access to reaching it.(this is used to increase the appetite.)

Okay Sahtain wa afiya.
I gave you the most authentic Bedoiun mansaf I know how to make!
Sorry I was late.
If you need more help PM me.
I'll be sure to answer your post.  In fact I'll check "notify me when a post is posted" because I am busy lately and don't check everything.

[ummsulayman1]

Assalamalaikum,
really no garlic? Well now that I think about it the first time I knew about mansaf was from a jordanian and she gave me a recipe similar to yours (egg, no garlic).  Now that I am surrounded by palestinians, i guess this is their version and they do add the garlic and omit the egg.  If I am not wrong mansaf is traditionally Jordanian.  Anyhow I love it.  

Sister Amani S. will you try to make it?  I'd suggest if you could see how it's prepared, or maybe your husband could coach you if he's seen how it's made, that should help.  Let us know how it comes out.

[Badreya]

Salam alaikum sister,
There is realy no big difference between Jordanians and Palestinians except that they "hate" eachother.  Not all of course.
But as you know from town to town or city to city or tribe to tribe....whereever you come from Arab culture can change so much.
In one place they may do things one way, dress one way and in another close by, they do it another way.
Palestine and Jordan were once one country including Lebanon and Syria, it was called Belad al Sham.
However since Jordan and Palestine are so close they realy are more alike than Syrians and Lebanese.  I think though that Palestine had bigger cities with seaports, while Jordan had none (seaports).  Not even Aqaba, which belonged to Saudi Arabia and was given to Jordan.  So Palestinians are more exposed to the world in the sence that they had more "Cultural influence than the Jordanians did, leaving the majority of Jordanians except a few from Large old cities unexposed and very simple.  They are simple people.
Also the Palestinian land is more fertile, so they had more Felahin than Jordan did.  Jordan had more Bedouin families that lived grazing animals.
There are parts of Jordan like the Jordan valley that is very fertile mashallah but look at the map, it's right next to Palestine.
Obviously people in Jerusalem had more culture for example than did people from the south of Jordan.
Same for any seaports.
Amman the city did not even exsist.  It's not an old city like Irbid, which had a lot of exposure from Damascus and has many Syrian mixed bloodlines.
It was the Brittish and the Turks who established different countries, and the French also.
That could explain the difference in the Mansaf, which I can't think of a traditional food for the Palestinians other than that?????????????  I wonder if a Palestinian sister could tell us what their traditional (famous) food is?

[ummsulayman1]

Assalamalaikum,
Thanks for the information Bedreya.  As regards to your question, I think as u mentioned that palestine, jordan, lebanon, and syria were called Belad a Sham, then there might not be a traditional food for that country since they were one before.  When I have been invited to most palestinians, they usually eat magluba, dawwali, and mulukhiya.  My in laws are palestinian, and they eat the usual arab food....but not mansaf or freeka.  Oh, I'm getting hungry.

[Badreya]

Freeka is a good easy recipe!
I thought they ate that in Palestine??????????????????
Syrians don't eat Mansaf they make something similar called Shakreya.
Good thing I just ate

[ummsulayman1]

Assalamalaikum,
Yes, I've heard it's good.  And that is one arab dish that I havn't tasted yet.  Yes his parents are palestinian, but like you mentioned it varies from city to city, neighborhood to neighborhood, street to street.