Mansaf | Sofrat hadhramia

Mansaf is one of the hearty oriental dishes prepared by most Arab countries. This dish reflects the spirit of the desert with its generosity, good hospitality, and good ingredients. Mansaf is rice with meat or chicken, decorated with pine nuts, fresh chopped parsley, and jameed yoghurt is served on the side. This dish is distinguished by its irresistible taste, which... Children and adults are enjoying it with great enthusiasm.

💠Ingredients:

🔹Cleaned chicken and cut into four or eight pieces, as desired.

🔹A kilo of rice.

🔹Half a kilo of jameed milk.

🔹An onion.

🔹A cup of vegetable oil.

🔹Three cloves of garlic.

 🔹Two bay leaves.

 🔹A stick of cinnamon.

 🔹A tablespoon of turmeric.

 🔹A teaspoon of black pepper.

 🔹Four cardamom pods.

 🔹Half a teaspoon of ground cardamom.

 🔹Water as needed.

 🔹Table salt as desired.

 🔹Half a teaspoon of mixed spices.

 🔹Half a teaspoon of coriander.

 🔹Two tablespoons of yogurt.

 🔹A tablespoon of starch.

 🔹A tablespoon of paprika.

 🔹A tablespoon of sumac spice.

 🔹A cup of lemon juice.

 🔹A piece of hot pepper.

💠Preparation: 

 🔹Choose a deep bowl and put the rice in it with two cups of warm water, half a tablespoon of turmeric, and a tablespoon of salt. It is worth mentioning that adding salt while soaking helps the rice from breaking during cooking.

 🔹Put a little vegetable oil in a suitable pot, add the onion cut into squares and the hot pepper, and leave them over medium heat until the onion wilt.

 🔹Add the cleaned and chopped chicken, stir well with the onion, and leave it on low heat for ten minutes.

🔹Add the previously mentioned spices and table salt, stir all ingredients together well, and leave them for a quarter of an hour on low heat.

 🔹Start adding water gradually to the previous mixture, until the chicken is fully cooked.

 🔹Cut the jameed yogurt into small pieces, put it in a suitable bowl, add two cups of warm water to it, and leave it aside for half an hour.

 🔹Place the jameed milk mixture, two tablespoons of yogurt, two tablespoons of natural lemon juice, and starch in the electric blender for a quarter of an hour, then filter it well.

🔹Place the boiled chicken pieces in a suitable sized tray, put paprika, sumac, and a little natural lemon juice on them, then put them in the oven at a high temperature until they take a golden color.

 🔹Add the milk mixture to the well-filtered chicken soup of spices, and put it on high heat until it boils well, and after it boils, leave it on the fire for a quarter of an hour.

 🔹Put the vegetable oil in a suitable pot, add the soaked rice and boiling water to it and leave it on high heat until the rice begins to absorb the water, then reduce the heat.

🔹Place the rice in a serving dish, top it with the fried chicken, decorate it with nuts as desired, and next to it a bowl of yogurt soup.

 

💠Ingredients: 

 💎Ingredients for boiling meat:

 🔹Two kilograms of lamb cut into large pieces.

🔹Two tablespoons of salt.

 🔹Ten cloves of each: black pepper and cardamom.

 🔹Two cinnamon sticks.

 🔹A tablespoon of mixed spices, or mansaf spices.

 🔹Large onion cut into quarters.

 🔹Three bay leaves.

 💎Rice ingredients:

 🔹Three cups of basmati rice.

 🔹A quarter cup of ghee.

 🔹Two tablespoons of salt.

 🔹A teaspoon of turmeric.

 🔹Four and a half cups of water.

 🔹One and a half kilograms of plain yogurt or mixed with cow’s milk.

 🔹Two tablespoons of starch.

 🔹Two cups of curdled milk.

 🔹A quarter cup of water.

 🔹Half a teaspoon of mansaf spices, or mixed spices.

 🔹A teaspoon of turmeric.

 🔹Rigag bread, fried nuts, and chopped parsley for serving.

 🔹Wash the rice several times and soak it in water for thirty minutes.

 🔹Place the meat and onion in a medium-sized pot and cover with water.

 🔹Boil the meat over high heat until it boils, then skim the foam from the surface of the water.

🔹Add cardamom, cinnamon, laurel, salt, black pepper, and spices.

 🔹Cover the pot, boil the meat for two hours over medium heat, then filter the meat, and leave the broth aside.

 🔹Place the milk, curdled milk, starch dissolved in water, and turmeric in a medium-sized pot.

 🔹Beat the ingredients with a wire whisk until they become smooth, then place the pot over medium heat and stir with a wooden spoon until the milk begins to boil.

 🔹Add a cup of broth to the milk, and leave the mixture to boil for ten minutes.

🔹Add the meat to the soup, and leave it to boil until the meat absorbs the taste of the soup.

 🔹Place the ghee in a medium-sized pot until it melts, then put the rice in it and stir for three minutes.

 🔹Add salt and turmeric to the rice, stir, then add water and cover the pot to cook the rice for thirty minutes over low heat.

🔹Place the ragag bread in a wide tray, then distribute a little soup, and cover it with rice.

 🔹Decorate the mansaf with fried nuts and parsley, and pour the soup into a deep bowl.

 💠Ingredients: 

 🔹Three kilograms of cut, washed lamb meat and pre-soaked in water and vinegar for approximately thirty minutes.

 🔹Two cubes of jameed milk, soaked overnight.

 🔹Four cups of washed and cleared rice.

 🔹Vegetable oil as desired.

 🔹One onion, peeled and cut into four cubes.

 🔹A teaspoon of yellow turmeric.

 🔹Four bay leaves.

 🔹Pine nuts as desired.

 🔹A bunch of finely chopped parsley.

 🔹Water as desired.

 🔹A pinch of salt as desired.

💠Preparation: 

 🔹Place the meat, onion, and bay leaf in a pot on the fire and cover the ingredients well with water.

 🔹Leave the ingredients to boil on the fire for approximately thirty minutes.

 🔹Remove white foam from the surface of the pot whenever it forms, using a tablespoon.

 🔹Place the jameed in the electric blender, add a small amount of water, and mix the ingredients to obtain a consistent mixture.

 🔹Pour the mixture into the meat pot, cover the pot, and leave the ingredients to boil over medium heat for approximately an hour and a half until the meat is completely cooked.

🔹Place the ingredients in a strainer and keep the meat water aside for later use.

 🔹Heat the oil in a pot over the fire and fry the pine nuts until they are browned, filter them and leave them aside.

 🔹Place the rice, turmeric, and salt in a pot on the fire and cover the ingredients with four cups of meat broth.

 🔹Allow the rice to cook over low heat and pour it into a serving dish.

 🔹Distribute the meat on a plate, decorate it with parsley and pine nuts, and serve the mansaf with hot meat.

💠Ingredients: 

 🔹Two chickens, cleaned and cut into eight pieces.

 🔹Two chopped onions.

 🔹A pinch of cardamom powder.

 🔹A pinch of black pepper.

 🔹A pinch of salt.

 🔹Three tablespoons of olive oil.

 🔹A pinch of curry.

 🔹Water as needed.

  💎Rice ingredients: 

 🔹Three cups of Egyptian rice.

 🔹Salt, to taste.

 🔹Pepper, to taste.

 🔹A pinch of turmeric.

 🔹Three tablespoons of vegetable oil.

 🔹Water as needed.

 💎The sauce:

 🔹A kilo of milk.

 🔹Five hundred milliliters of chicken broth.

 🔹A tablespoon and a half of white flour.

 🔹A pinch of salt.

 🔹A pinch of cardamom powder.

 🔹A pinch of white pepper.

 🔹A pinch of turmeric.

 🔹Chicken broth cube.

💠Preparation: 

 🔹Heat the oven to a high temperature.

 🔹Place the onions and sprinkle them with salt, black pepper, curry and cardamom in a bowl.

 🔹Rub the ingredients with your hands, pour the oil, and mix again.

 🔹Add the onion mixture to the chicken, place the ingredients in a tray, and place it in the oven for approximately ten minutes.

 🔹Submerge the chicken pieces in water and return the tray to the oven for approximately ninety minutes until the pieces are completely browned.

🔹Pour approximately two cups of water and place the tray in the oven for an additional fifteen minutes and place it under the grill.

 🔹Prepare the rice by washing it well and soaking it in lukewarm water for fifteen minutes.

 🔹Heat the oil in a pot and stir the rice in it.

 🔹Sprinkle the rice with salt, turmeric, and white pepper, pour water over it, and leave the rice on the fire until it is cooked.

 🔹Prepare the sauce by putting the yogurt and flour in an electric blender and mixing them well.

🔹Pour the mixture into a saucepan and place it over medium heat.

 🔹Pour the chicken broth and sprinkle with salt, pepper, turmeric, cardamom and Maggi cube.

 🔹Stir the mixture constantly until it boils, put the pot on the fire and continue stirring for about five minutes.

 🔹Pour the ingredients into suitable dishes and eat it when it is hot.

 Mansaf can be prepared with jameed to avoid making the mansaf milk light. The most important thing that can be recognized in this way:

 💠Ingredients

 🔹Two stones of pre-soaked local jameed.

 🔹400 milliliters of curdled milk, equivalent to two cups.

 🔹100 milliliters of water, equivalent to half a cup.

 🔹One teaspoon (10 g) of turmeric.

 🔹Two tablespoons (20 g) of starch.

 

 🔹With the following steps, you can learn how to make mansaf milk with starch:

 🔹Place the milk resulting from soaking the local jameed stones in a wide pot.

 🔹Adding curdled milk to the local jameed.

 🔹Add turmeric to the mix.

 🔹Put the starch in a small bowl, add water to it, stir it well, and add it to the milk.

 🔹Mix the milk mixture with a hand mixer until it has a consistent consistency.

 🔹Place the pot on medium heat and stir constantly until it boils.

 Mansaf can be prepared with liquid jameed, and the most important thing that can be recognized in this way:

 💠Ingredients:

 🔹One and a half kilograms of milk.

 🔹400 milliliters of curdled milk, equivalent to two cups.

 🔹Two tablespoons of cornstarch.

 🔹25 milliliters of water, equivalent to 1/4 cup.

 🔹A teaspoon of turmeric.

 🔹1/2 teaspoon of mixed spices or mansaf spices.

 🔹500 grams of liquid jameed milk.

 🔹One kilogram of yogurt or buttermilk.

 💠Preparation steps

 Using the following steps, you can learn how to make mansaf milk with liquid jameed:

 🔹Place the milk and yogurt in a bowl and mix them together.

 🔹Add the starch and turmeric mixture to the milk in the pot.

 🔹Stir the milk into the mixture with a hand whisk until the consistency is mixed and becomes sticky.

 🔹Add the liquid jameed milk to the mixture and stir well. It can be mixed with an electric blender.

 🔹Place the pot on medium heat and leave it to boil for 10-15 minutes.

 You can learn how to make mansaf milk without jameed through the following methods:

 💠Ingredients:

 🔹A kilo of yogurt.

 🔹A tablespoon of cornstarch.

 🔹One egg.

 🔹A teaspoon of turmeric.

 🔹Small spoon of salt.

 🔹A teaspoon of mixed spices.

 🔹Water (as desired consistency).

 Mansaf yoghurt can be made with eggs and without jameed as follows:

 🔹Put the yogurt in a bowl, put the egg on top and mix it well.

 🔹Add salt and starch to the mixture and mix well.

 🔹Place the pot on low heat and add the turmeric and spices, stirring constantly.

 🔹Wait until the milk reaches a lukewarm temperature and add water as desired in consistency.

 🔹Add the appropriate amount of water to obtain the desired consistency and stir until boiling.

The following tips can be followed when making mansaf milk:

 🔹Mansaf milk made from yogurt cannot be covered so that it does not overflow while boiling.

 🔹Use low-fat or skim milk when preparing mansaf to reduce calories.

 🔹Adding eggs to yoghurt when preparing Mansaf yoghurt reduces the possibility of it being overflowing.

 🔹Crush and soak the jameed grains for a whole day before starting to work with it to make it easier to use.

🔹Use a deep clay pot to place medium-sized mansaf stones in it and start moving it clockwise to make it easier to melt.

 🔹Use an electric mixer after soaking local jameed stones to reduce the time it takes.

 🔹Reduce the acidity of buttermilk by using equal amounts of buttermilk and liquid sour milk.

 🔹Adding a spoonful of starch, baking soda, or a peeled potato reduces the potential acidity of the buttermilk.

 🔹Continuously stirring the milk over low heat prevents it from overflowing and forming granules in it.

🔹Water is added to yogurt as desired to obtain the desired consistency, but it is not added until it is confirmed that it is lukewarm.

 🔹Use low-fat red meat, such as goat meat, instead of lamb due to its lack of fat. If you use lamb meat, it is preferable to get rid of its fat instead of drinking milk.

 🔹Boil the meat for a few minutes before starting to cook it to get rid of the excrement and fat in it.

 🔹Turmeric, which is added to milk or rice when cooking Jordanian mansaf, has great benefits in reducing the occurrence of liver diseases and stomach and duodenal ulcers, reducing cholesterol in the blood and preventing clotting. It also works as an antioxidant and anti-inflammatory and prevents the formation of cancer cells.