Mansaf And Tabouli

Download HD Image

Watch Video Jump to Recipe

Mansaf and Tabouli: A Culinary Journey Through Jordan

Embark on a delectable journey to Jordan with Mansaf and Tabouli, two iconic dishes that represent the heart and soul of Jordanian cuisine. Mansaf, often considered the national dish, is a culinary masterpiece traditionally served during celebrations, weddings, and special occasions. This hearty and flavorful dish features tender lamb cooked in a fermented dried yogurt sauce called “Jameed.” The lamb is then served atop a bed of fragrant rice or bulgur, and garnished with toasted nuts like almonds and pine nuts. The Jameed sauce, with its slightly tangy and rich flavor, is the key to Mansaf’s unique character, offering a taste that is both comforting and unforgettable.

Complementing the richness of Mansaf is Tabouli, a refreshing and vibrant Levantine salad that bursts with freshness. This finely chopped salad features parsley as its star ingredient, combined with diced tomatoes, cucumbers, onions, and bulgur wheat. A generous dressing of lemon juice and olive oil brightens the flavors, creating a harmonious blend of tartness and herbal notes. Tabouli is not just a salad; it’s an experience. Each bite offers a refreshing contrast to heavier dishes, cleansing the palate and leaving you feeling invigorated.

Together, Mansaf and Tabouli create a balanced and delightful culinary experience. The savory, creamy, and slightly tangy Mansaf is beautifully complemented by the fresh, zesty, and herbaceous Tabouli. This pairing showcases the diversity and depth of Jordanian flavors, offering a glimpse into the country’s rich culinary heritage. Whether you’re a seasoned food enthusiast or a curious culinary explorer, Mansaf and Tabouli are must-try dishes that will transport your taste buds to the heart of Jordan. Seek out authentic recipes or visit Jordanian restaurants to experience these culinary gems firsthand and discover the true essence of Jordanian hospitality.

Mansaf And Tabouli Ingredients

1/2 kilo beef mince3-4 small peices chicken breast on the bone1 spice bag @mimosspicebags2 cups of washed basmati rice par boiled extra long grain rice @indiagatefoods don’t soak it1 tbs flour3 tbs butter1 tsp salt1/2 tsp pepper2 tbs 7 spices1 cup raw nuts of your choice

Steps

Sear the chicken peices off in a pan with some oil and set aside .In a large pot cook off 2 tbs butter with 1 tbs flour until combined and add the chicken peices in with the spice bag and add water to generously cover the chicken .These will come to a boil and let them simmer on a low/ medium heat about 40 mins …Once cooked remove them and let them cool down before shredding the breast fillet off the bone and setting aside . Reserve the stock .In the meantime fry off the mince meat well and add salt n pepper and 7 spices .Add the washed par boiled rice on top and fry through the rest of the butter , with a ladle add the reserved chicken stock as a substitute to water for the rice , enough to cover 2 cm above the line .Bring it to a boil and cook like normal rice .In a pan add some olive oil and cook off the nuts until they are a nice golden brown colour .Once the rice is cooked serve it up with the shredded chicken on top , top with the cooked nuts , some fresh parsley and pomegranate seeds for garnish if you like .Best served next to tabouli or fattoush .You can find my tabouli recipe in my reels towards the bottom .