special cuisines Arabic formula

The Arab region is full of rich and special cuisines, specifically the Levant, whose cuisine is full of delicious and delicious cuisine. Every Arab country is often characterized by rice and meat gatherings, but with a different name and method, for example in Egypt there are al-Fata, in Saudi Arabia and so on. Mansaf is one of the delicious Arabic dishes that Jordan and Palestine are famous for in particular and the milk of Jameed is the main ingredient in it, because mansaf is the official food in Jordan and the popular food in Palestine, which is considered in weddings and occasions.

Let's find out today how the manifold works in more ways than one... The modus operandi of mansaf ingredients: 1.5 kilos or 2 kilos of lamb, a kilo of Egyptian rice, short grain, 1 kilo milk, 2 tsp ghee, 1/2 teaspoon salt (or to taste) 1/2 cup pine nuts 1/2 cup peeled almonds, peeled bread (saj bread) 1/2 teaspoon meat spices 3-4 hill 1 2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon black pepper 2 paper Laura small onion method prepare the mansaf start with the preparation of the milk of the jamed, cut into small pieces and soak it in a large bowl with water, if you feel after the passage of time that the jameed has melted in the water you can use it like this, but if the pieces are still strong you prefer to hit it in a blender. Soak the rice in water and leave until used.

 Prepare the meat, bring a large pot and put a quantity of boiling water and boil the meat for 3 minutes, then get rid of the boiling water. Bring another clean pot and put a spoonful of ghee, cut the small onion 4 pieces and add them, then put the meat pieces. Grill the meat with ghee and onions, then add bay leaf, black pepper, cardamom, cinnamon and meat spices, then pour 4 cups of water, then pour the jamide milk and let the meat mature in this wonderful mix. Prepare another rice pot, place a tablespoon of ghee, drain the soaked rice and put it in the pot and grill it with ghee. Add the water to cover the whole amount of rice, then half a teaspoon turmeric, hint and heart, then let the rice cooked. 

In a small bowl and a spoonful of chickpean oil pine nuts and a little almond and prepare them to decorate the dish. Prepare the serving dish, put the saj bread and water it with the jamide in which the meat is cooked, then pour the rice and put the pieces of meat on top. Pour the jamide mixture and soup in which the meat is cooked on the whole dish and then garnish with pine nuts, roasted almonds and feet. The modus operandi of the Palestinian mansaf ingredients: 2 kilos of lamb or beef 1 kilo and half rice 1 kilo milk jamed 2 tbsp ghee 10 cloves garlic onion medium onion almonds and toasted pine nuts 2 cinnamon sticks 5 hill 1/2 teaspoon turmeric salt (to taste) black pepper bharat meat 3 cloves saj parsley bread for garnish.

The method of preparing the Palestinian mansaf is definitely milk of the jameed or humanized and put in a large bowl with water and leave it soaked. Prepare a large pot on the fire and boil the water, then put the pieces of meat for 2 or 3 minutes and then pour the water. Put another amount of water with the meat, then cut the onion into large pieces and put in, then 3 cloves garlic, cinnamon sticks, cardamom, cloves, black pepper and a spoonful of ghee. 

Beat the jameed in a blender and then drain and pour it on the meat, then put the salt and let it simmer. Prepare another pot for the rice, cut the garlic cloves and grill them in a tablespoon of ghee and then put the rice after washing and soaking it in water for half an hour. Add a pinch of turmeric and water to cover the amount of rice and let the rice simmer. Single the saj bread in a serving dish, water it with the jamid balben and then put the rice, then the meat pieces and garnish with pine nuts, almonds and parsley and pour the mixture of jameed with meat soup on the whole dish. 

The modus operandi of mansaf with chicken ingredients: whole chicken cut four and a half kilos of egyptian white rice short grain grain of milk jamed cup small milk yogurt medium onion 1 tsp black pepper love 4 cloves hill 2 leaf laura (leaves gar) 1 tsp spices from 3 lemon shards dried 1 tsp salt 1 tsp turmeric baking saj almonds and toasted peanuts for garnishing parsley for garnish. 

The method of preparing the mansaf with chicken rub the jameel yogurt first and soak it in water and set aside until used. Prepare a large pot and boil the chicken in water and cut the onion with it, then get rid of this water and add another amount of clean water. Add black pepper, mansaf spices, cardamom, bay leaf and dried lemon to the chicken during the boil. After the chicken is cooked, remove from the water and keep the water. Prepare another pot to prepare the rice, wash and soak the rice, then drain. Put a tablespoon of ghee or oil in the pot and add the rice, then put a teaspoon of turmeric.  

Pour 3 or 4 cups of chicken stock over the rice and let it simmer. Then prepare the jameed, add a small cup of yogurt and stir them together with a hand bat until the mixture is smooth. Put a cup of chicken stock on the jamide and my heart as well. Then grill the chicken in ghee or oil to brown and take a golden color. Prepare the serving dish, spread the saj bread, then water it with jameed yogurt, and pour the rice on it. Put the chicken pieces on the rice and then pour the jamide milk on each dish and garnish with parsley and toasted nuts. The modus operandi of mansaf without jamide if you do not have the milk of jameed, you can make the manifold in a delicious way and without the jamide while retaining its delicious taste... Ingredients: 2 kilos lamb or beef 1.5 kilo Egyptian white rice 2 kg yogurt or yogurt 1 tablespoon labneh 1 tbsp medium onion starch 2 leaf leaves 2 tbsp ghee 1 tsp spices cinnamon stick 1 teaspoon black pepper turmeric, love salt, almond bread and pine nuts roasted parsley for garnish. 

Add the onion, cut into 4 pieces, bay leaf, cardamom, cinnamon sticks, meat spices, black pepper and a pinch of salt. Prepare the yogurt or yogurt, put it in a large pot and add the labneh and starch and my heart well with the hand bat, then add a cup of meat broth and put this mixture on the fire with stirring. Add the meat to the previous mixture with a spoonful of ghee and let it simmer in. Prepare the rice, in a large pot put a spoonful of ghee and then rice and a teaspoon of turmeric and my heart well and then add the meat stock until cover the whole amount of rice and add salt and let it simmer. Then prepare the serving dish, put the saj bread, then water it with the mixture of yogurt, then put the rice. Add the meat pieces over the rice and pour the yogurt mixture over the whole dish, then add the pine nuts, almonds and parsley to garnish.