Sultan's Kitchen

[amal 4]

Mansaf

Ingredients:

Olive oil

Salt

Pepper

AllSpice

Carrots

Medium white onion

Shrak (gigantic bread for under rice)

Chicken (I prefer boneless, skinless chicken breasts)

1 cube of chicken flavor maggi

2lbs plain yogurt (not the nonfat and preferably "arz plain yogurt grade A all natural)

2 medium to small eggs

almonds

pine nuts (snoober)

parsley

Medium grain rice (about 1/2 to 1 cup for each person eating)

Chicken:

Wash thoroughly to get the cruddies off of it, they cause problems in the soup if they aren't washed off

Put in water with a few cut up carrots, salt, pepper, tsp of seasoning salt OR allspice

Boil until done

Keep the chicken water

Bake/Broil until golden

Soup:

Blend 1 egg, about half the container of yogurt, and about 1/2 cup of jameed soup starter

Slowly add Chicken water until it's slightly less runny than water..more like skim milk

Pour in pot

Blend remaining egg, rest of yogurt, another 1/2 cup or jameed soup starter, and chicken water

Add to pot

Slowly bring to a boil

DON'T STOP STIRRING SOUP UNTIL IT IS BOILING!!!!! VERY IMPORTANT

Once at a rolling boil, add chicken, place on back burner on low to keep warm **do not cover**

Nuts:

Almonds, if u buy the whole almonds, boil them and take off the cover. Then blanche them (cut in half)

You can also buy already blanched almonds. They're a little more expensive but a lot easier to use.

Put some olive oil in a pan and fry almonds for about 2 minutes or until they begin turning golden in color

Pine nuts, fry'em

Onion:

Dice onion in large pieces to add to ur side of mansaf as you like (not required but we like it)

Rice:

well, cook the rice...we all know how

Put the SHRAK on the platter

Add thin layer of soup on top of the bread

Cover with rice

Add chicken on top

Cover with almonds and/or pine nuts (i like both)

Parsley (if desired but its more for show than anything)

Onions on the side

ITS READY TO GO CHOW DOWN!!!

Edited March 23, 2008 by amal

[amal 4]

I couldn't remember if anyone had posted the recipe for MANSAF so I apologise if it is a duplicate post.

[PetraPerson101 0]

That recipe sounds authentic and ... oh man, I can taste it in my head.

The only pointer I could possibly give - is to STIR while you add the broth to the yogurt / mix. The broth is hot, and that eliminates any *possible* curdling.

We don't use an egg or carrots either. ( Hmm, I've never seen it done with carrots ... and I've seen a lot of Mansaf - from Northern villages (Irbid area), Amman, Palestinian, and even a million times here stateside. Never had carrots ... o.O )

And you forgot the most important part! Gotta remember to stop eating it. BEST FOOD EVER! XD

BTW : Mansaf's killer. Do yourself a favor - if you've got the "soup mix" stuff ( Jameed it's called? ) - Just give it to someone else and bust out the yogurt. Don't ruin it.

Edited March 26, 2008 by KyanWan

[♥JP♥ 5]

If its not made with Jameed, its not mansaf And I've never even used half of those ingrediants in a authentic mansaf recipe. The un-authentic version is made with yogurt.

An interesting tidbit about mansaf, if you make it with chicken for guests its considered an insult. Chicken is only used if you are making it at home (my favorite way), otherwise you have to use lamb as the utmost sign of respect for your guests. Silly isn't it?

[morocco4ever 63]

If its not made with Jameed, its not mansaf And I've never even used half of those ingrediants in a authentic mansaf recipe. The un-authentic version is made with yogurt.

An interesting tidbit about mansaf, if you make it with chicken for guests its considered an insult. Chicken is only used if you are making it at home (my favorite way), otherwise you have to use lamb as the utmost sign of respect for your guests. Silly isn't it?

What if your guest hates lamb? (Ewww, nasty stuff, gets in your mouth).

[♥JP♥ 5]

If its not made with Jameed, its not mansaf And I've never even used half of those ingrediants in a authentic mansaf recipe. The un-authentic version is made with yogurt.

An interesting tidbit about mansaf, if you make it with chicken for guests its considered an insult. Chicken is only used if you are making it at home (my favorite way), otherwise you have to use lamb as the utmost sign of respect for your guests. Silly isn't it?

What if your guest hates lamb? (Ewww, nasty stuff, gets in your mouth).

Well I think this is a rule that applies in the Mid East and among arabs who for the most part love lamb. If I was going to make mansaf for a non-arab person, using chicken or lamb would be the least of my worries. It's an aquired taste and you either love it or hate it. After that you have to think about how they will react to the way its eaten with hands from one common dish. Most of my non-arab friends hate it, I have a couple that actually like it and learned to eat it with their hands too.

[Nasturtium 500]

All the really poor village people we visited made it with chicken but then apologized profusely and whatnot. I headed off the one time I was invited for it by saying to the girls that I didn't like lamb and was a vegetarian, so they used chicken and then said they HAD lamb if I wanted it. I had it once with lamb and it was nasty IMO lol. I did learn to eat it with my hands and pop that ball into my mouth.

[AngelK96 0]

If its not made with Jameed, its not mansaf And I've never even used half of those ingrediants in a authentic mansaf recipe. The un-authentic version is made with yogurt.

An interesting tidbit about mansaf, if you make it with chicken for guests its considered an insult. Chicken is only used if you are making it at home (my favorite way), otherwise you have to use lamb as the utmost sign of respect for your guests. Silly isn't it?

I use to like Mansaf a lot, but now when i think about it it makes me feel ill. You know after my husband tried to make it and it made me sick. Anyways chicken for family and lamb for guests, but if you live here and lamb is not at your disposal or you don't like the taste I would make it with chicken. "I think" the reason i got sick was because my husband use the Jameed that was already in a liquid form when we bought it. I am pretty sure we got it from Dayna's Market.

[♥Sora_9_Dam3a♥ 0]

Firstly, this thread looks fantabulous!!!!!!!!!!!!!! and it will definitely come into amaaazing use when i spend more time cooking as opposed to writing papers and studying for exams!!!!!!!!!!!!

Secondly, I would like to add the recipe for falafel, or as Egyptians call it, taa'meyya..--as per Bridget's request (sry i took forever!!)

Here goes..

Ingredients:

1 pound dried, white fava beans

1 bunch: parsley, coriander, green onions

1 yellow onion

1 whole head of garlic

First, you'll have to sit the fava beans in cold water for about 2 days--changing the water every 2-3 hours. After that, you simply blend it all together until it is very smooth...

Then, you can pack it into little plastic bags and store it in the freezer.

When you wanna use it, take out a bag and let it defrost--this shouldn't take more than a couple of hours, depending on how big the bag is...

After it defrosts, put it into a bowl and break an egg on it. Then you add spices--cumin, salt, pepper, dry ground coriander--to taste..

Then, use a spoon to form little balls and fry it until brownish...

There's also something else you can make with the mixture--it's call 'igga...it has more egg in it...you take about a tablespoon or so of the falafel "batter" and put it in a separate bowl--then break an egg on it and mix it lightly, then fry--that taste amazing--i like it more than regular falafel...but do this all the way at the end when you're done frying--cuz, the oil gets all bubbly/foamy...cuz of the eggs..

hehe..

you can serve falafel and 'igga with tomatoes, lettuce, pita, mayo, and tahina [sesame paste]....

sorry for the stupid way i typed it...i'm no chef and i was translating instructions my mother gave me...lol..

enjoyyy....if you have any questions, lemme know and i'll definitely pass them on to mama...hehe...

Edited April 2, 2008 by Sora_9_Dam3a

[FaithfulandTrue 6]

does anyone have any good koshari(koshary) recipes... i would like to make some... i saw some online but i'm really not sure which one will be good.. i love koshari and habibi does too.. please help

[Mommy2ZaidnSalma 11]

ive never seen egg and carrot used in mansaf either...hmm...and i agree JP....jameed is a must, but the rock form...my MIL brings it with from jordan when she comes here, so it lasts us a while...i prefer leaving the chicken boiled in the sauce, rather than frying or baking it, but, in jordan, they always fried....

[♥JP♥ 5]

ive never seen egg and carrot used in mansaf either...hmm...and i agree JP....jameed is a must, but the rock form...my MIL brings it with from jordan when she comes here, so it lasts us a while...i prefer leaving the chicken boiled in the sauce, rather than frying or baking it, but, in jordan, they always fried....

I agree boiled in the sauce is the way we like it too. We have many Palestinian friends here who love Mansaf but hate Jameed. They make it from plain Yogurt which to me tastes nothing like mansaf.

Now that I think of it, I never had mansaf with chicken in Jordan. It was always served with Lamb. But I did have once from Jabri...OMG SO GOOD.

[Mommy2ZaidnSalma 11]

they always cooked lamb in jordan, but considering i HATE lamb, i always do chicken here

[♥JP♥ 5]

they always cooked lamb in jordan, but considering i HATE lamb, i always do chicken here

I actually loved lamb in jordan but can't really stand it here. its not as gamey there.

[sereia 0]

OMG I love lamb. Here, there, or anywhere. I find it to be way more gamey outside the US. To me, the kinds we buy here (Colorado lamb or even New Zealand) are way less gamey than say in Morocco. Never been to Jordan so I can't say. hehe

This Mansaf dish you guys are talking about sounds interesting. I've never tried it. But what is Jameed and where could I get it? Would an Arabic market sell that? We have an Arabic market here called "Jordan Market" but I'm not sure its actually Jordanian. lol Around these parts it is mostly Persian, Perisan, Persian!