Mansaf - Jordan's National Dish скачать в хорошем качестве

Mansaf - Jordan's National Dish

Mansaf is the national dish of Jordan, and it’s served on special occasions, where it’s eaten by hand. A lot of tradition surrounds this meal, and we respect it every time by gathering around a big round tray to roll mansaf balls with our hands and pop them into our mouths without touching the lips. The only time your hands can touch your lips is when you’re done eating (usually secretly licking your fingers clean on your way to the sink). Jameed, the main ingredient, is dried goat yogurt that has a distinct rich, salt and tart flavour, not everyone’s cup of tea, you will either love it, or hate it. Lamb shoulder is best used for this recipe, as it has enough fat and the Jameed helps tenderize it even more. It’s usually served with rice and panfried pine nuts and almonds, but I also like a side of freekeh with it. Makes 8 servings Ingredients: Lamb: 3 kg bone-in lamb shoulder, 2½-inch pieces 4 litres water 4 bay leaves 3 cinnamon sticks 8 cardamom pods 1 onion Jameed Sauce: 2 Jameed balls (450 g each) 10 cups water 1 kg goat yogurt or 1 Litre Shaninah Rice: 2 tbsp samneh baladi or ghee 5 cups medium-grain white rice 1 tsp salt ½ tsp ground turmeric 7 ½ cups boiling water Freekeh: 2 tbsp samneh baladi 4 cups freekeh 2 tsp salt ½ tsp ground turmeric 1 litre boiling water Pine nuts: ¾ cup pine nuts ¾ cup slivered almonds 3 tbsp samneh baladi or ghee Bread fatteh: 1 shrak bread, torn 1½ cups Jameed ¼ cup panfried nuts Assembly and Garnish: 1 shrak bread 2 onions, quartered 8 green onions, trimmed Directions: 1 - Soak the Jameed balls overnight in 10 cups of water to soften. 2 - Prepare your charcoal grill. Light the charcoal and when the coals are mostly covered in ash, they're ready to use. Use tongs to spread out the coals. You can also cook this on a stove top. 3 - Place the lamb in a large pot. Add the cinnamon, cardamom and bay leaves and onion. Add enough water to cover the lamb by 3 to 4 inches. Bring to a boil over high heat, skimming off any foam. Cook the lamb for 15 minutes, and then cover the pan and reduce the heat to medium-high. Cook until you can easily pierce the lamb with a fork, about 1.5 hours. Reserve the stock for making soup another time. Set the lamb aside and keep warm. 4 - To the bowl of a food processor and working in batches, add the softened jameed and liquify until silky-smooth. Alternatively, place the softened jameed in a fine sieve, and move the jameed around in the liquid until it is dissolved. 5 - In a large deep pot over low heat, combine the jameed and goat yogurt or Shanineh, if using. Whisk until combined, and cook until warm, about 15 minutes. Increase the heat to medium-low. Add the cooked lamb and 2 tbsp of the samneh baladi. 6 - Cook for 30 to 40 minutes. Reduce the heat to low, and simmer for 25 more minutes. Be careful not to overcook the jameed. 7 - Meanwhile, in a large pot over medium heat, heat the samneh baladi. Stir in the rice, salt, and turmeric. Cook until the rice is well coated, 2 to 3 minutes. Increase the heat to high. Pour in the water, and bring to a boil. Reduce the heat to low, cover the pot with the lid, and simmer for 20 minutes. 8 - Similarly, in a large pot over medium heat, heat samneh baladi. Stir in the freekeh, salt, cinnamon and turmeric. Cook until the freekeh is well coated and sizzling, 5 minutes. Increase the heat to high. Pour in the water, and bring to a boil. Reduce the heat to medium-low, cover the pot with the lid, and simmer for 20 minutes. Check doneness, adding ½ cup of water more if necessary. 9 - Slice the onion into quarters, place in cold water and top with ice cubes. 10 - In a small skillet over medium heat, heat the samneh baladi. Add the pine nuts, and cook, stirring constantly, until golden, 2 to 3 minutes. Transfer to a paper towel–lined plate. Repeat with the almonds. 11 - To make fatteh, tear the shrak bread into small pieces and place in a bowl, top with liquid jameed and allow to soak for a few mins, add more if necessary. Top with some sautéed nuts. 12 - To assemble, place the shrak breads on a large 22- to 24-inch round serving platter. Add the rice mixture to the middle, breaking up any clumps with a large spoon. Spread the rice mixture to the edges, forming a slight peak in the centre. 13 - Using a wire skimmer, transfer the lamb to the centre of the rice mixture, arranging in a single layer. Sprinkle with the prepared pine nuts and almonds. 14 - Using a fine-mesh sieve, strain the jameed mixture into a serving bowl. 15 - Serve with the onions and fatteh. Some traditions in eating mansaf: Wash hands thoroughly. You eat with your right hand, left hand goes behind your back You stand at an angle so you can fit more people around the table. You eat what is in front of you; what you touch is what you eat. Your fingers should never touch your lips, once you form a ball, you flick it into your mouth.