Recipe for best Jordanian mansaf - Learn how to cook mansaf the national dish of Jordan. Mansaf symbolizes an occassion. Mansaf consists of Arabic rice, a rich broth made from dry sour milk (jameed), and either lamb or chicken. Whether Jordanains are celebrating a graduation, an engagement, or a wedding- Mansaf is commonly served.
Mansaf on the menu is the greatest symbol in Jordanian culture for generosity. The level of generosity is determined by the amount of lamb presented. Spoons are not commonly used when eating Mansaf. Guests feast from the communal dish using their hands. Due to the fact that it symbolizes a social community gathering. The grand presentation is placed in the middle of the dinning setting.
- Jameed is washed and soaked in water for an hour, then mashed with the blender then dried out.
- Meat is washed and put in a tray and soaked in water.
- Onion (chopped into squares) is added, then meat is boiled to be rather cooked.
- Meat is removed and soup is taken.
- Jameed juice is mixed with the soup and left to boil, it can be thickened with cornstarch as wished.
- Meat is added and it is kept on fire until soup and meat are cooked well.
- Rice is cooked, and then two or three Arabic loaves are put in the tray.
- Rice is put on the bread pyramidically, then pieces of meat are arranged on the surface.
- Decorate mansaf with the pine nuts and almonds.
- Serve mansaf with hot jameed juice and sprayed on mansaf as wished.
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