ARABIC CUISINE

🔽FAAZEYRAQIS🔽

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MANSAF

Welcome back, for those who are fan of arabic food must know what is this.

Okay let me share a bit about this one, this is traditional food for Jordanian which is they call it mansaf, this dishes they will have it on Friday after prayer Zohor. i dont know why, but i heard that my Jordanian friend told me like that. when i tried it for the first time, the taste it ohh my godddd, i cant explain it, it so much delicious.

The preparation is they need a Jameed is a hard dry yogurt that is prepared by the boiling of sheep or goat's milk, which is then left to dry and ferment. The mixture is later kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more for a few days, which then becomes very dense and is shaped into round balls. The city of Al-Karak in Jordan has a reputation for producing the highest quality of jameed.

How to cook it?? A jameed broth is prepared and the pieces of lamb are cooked in it. The dish is served on a large platter with a layer of flatbread (markook or shrak) topped with rice and then meat, garnished with almonds and pine nuts, and then the creamy jameed sauce is poured on top of the dish

 MAQLUBA RECIPE

INGREDIENTS🔽

· Extra virgin olive oil

· 1 small onion, chopped

· 1 whole chicken

· 1 teaspoon paprika

· 1 teaspoon turmeric

· 1 teaspoon baharat (spice mix) or curry

· 1/2 teaspoon salt

· 1 small eggplant, sliced (salted and rinsed)

· 1 small head cauliflower, cut into florets

· 1cups raw rice

· 3 cups chicken or vegetable broth

· 2 tablespoons pine nuts, toasted

· 2 tablespoons chopped cilantro

· Lemon wedges

PREPARATION🔽

1. Season chicken with salt and pepper. In a large Dutch oven and over medium-high heat, brown chicken, skin side down until caramelized and crispy. Transfer chicken to a platter.

2.Add onion, spices, eggplant and cauliflower to the pan. Be sure to season vegetables with salt and pepper. Cook, stirring occasionally until vegetables are lightly browned and caramelized.

3. Add chicken back to the pan, trying to push chicken down to the bottom of the pan with vegetables on top.

4. Place rice over the vegetables, then cover with broth. Cover the pot and cook on low for about 40 minutes.

5. Allow to cool for about 10 minutes.

6.Place a large plate on top of the pot and turn it upside down. Remove pot and sprinkle with toasted pine nuts and cilantro. Serve with lemon wedges.

YEMENI CHICKEN MANDI

Ingredients🔽

• *Yemeni Spice Mix:
• 2 ½ tablespoon cumin powder
• 2 tablespoon coriander powder
• 1 tablespoon black pepper powder
• 1 tablespoon cardamom powder
• 1 teaspoon cinnamon powder
• ½ teaspoon cloves powder
• 1 tablespoon turmeric powder
• ½ teaspoon red chili powder Optional
• *For the chicken:
• ½ chicken with skin
• 2 tablespoon Yemeni mix spice
• Salt to taste
• 2 tablespoon butter
• *For the rice:
• 1 onion chopped
• 1 to mato chopped
• 1 green chili
• 3 tablespoon olive oil
• 1 ½ teaspoon Yemeni mix spice
• 1 cup long grain rice – Basmati is the best Washed and soaked
• 2 cups boiling water
• Salt to taste
• Raisins and sliced almonds for garnish optional

Instructions🔽

*For the spice:

#Mix them all up and keep in airtight container.
*For the chicken:
#Season the chicken with salt. Mix butter with spices and brush the chicken. Keep aside for 10 minutes.

#Preheat oven to 375F. Cover the chicken with aluminum foil and bake for 35 minutes. #Remove the foil and bake for 25 minutes.

*For the rice:
#In a pan add the olive oil, when hot add the onion and fry until translucent.
#Add the tomatoes and green chili, stir on medium heat for 4 minutes.
#Add the Yemeni spice mix, stir for two minutes. Pour the water and season with salt.
#When the water comes to a boil, add the rice. When it starts to boil again, cover tightly. Heat should turned down to the lowest.
#After 15 minutes, uncover the rice and gently stir, just to bring the bottom rice to the top. #Cover tightly and cook for another 15-17 minutes.
#When serving, place the chicken on top of the rice and garnish with almonds and raisins.