@anwarsignature: This is the correct and original way to prepare Jordanian Mansaf, as requested by our people in the north. My friends told me: We need this recipe, Anwar, just like the way you make it in Bir Al-Sabea. Rice: We use Egyptian short-grain rice, wash it well, and do not soak it. Jameed: It should be ready with all its spices inside. We break it down and soak it in water for one full hour. A very important note: When the meat is local (baladi), it does not need to be washed. If you prefer, you may boil it for only ten minutes with spices and bay leaves. Now we take the jameed with its soaking water and blend it in the electric blender. Three pieces used here equal about one kilo. In another pot directly on the gas stove, we place the jameed and let it boil for 20 minutes, stirring and adding water when needed. The original Mansaf relies completely on jameed, and there is no need to add any other type of yogurt. Look at the pot of meat—there is no scum. That’s why, if the meat is baladi, the correct way is to put it directly into the jameed. We add two tablespoons of ghee. Usually, no salt is needed, because the jameed is already salty. But you can taste and add a little salt if you wish. It needs to cook for one and a half to two hours on high heat. You can add more hot water if the level of broth goes down. Preparing the rice: We need vegetable oil + two tablespoons of ghee + a little turmeric. We add the rice with salt, then cover it with hot water for just 15 minutes. Serving: This is saj bread or shrak bread. You can spread it fully in the tray or cut it into pieces. Then we place the rice, followed by the meat with jameed. Finally: a little roasted almonds, and plenty of jameed sauce.

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Monday 18 August 2025 11:04:09 GMT