Jameed is mixed with water to reconstitute it before being used in this dish. You can also make mansaf with fresh yogurt, although the flavor will not be as sour (the fermentation process gives ...

2. As the water evaporates, reduce the heat and allow the rice to continue cooking until it is soft and fluffy. For Assembling the Mansaf 1. Lay out the torn flatbread around the perimeter of a ...

“If someone passes away, you make mansaf for him,” said Alabdalrazzag, who came to the U.S. as a college student in 1978. “If you have a special guest, you make it for him. If somebody gets ...

Remove items from your saved list to add more. Food is a marriage of culture and nourishment for Sydney cooking teacher Karima Hazim Chatila and her mother, Sivine Tabbouch. Together, they run ...

My daughter, Grace, will turn 13 this year. She doesn’t remember the taste of her jiddo’s mansaf. His cooking and storytelling were central to his identity, and I want her to know who he was.

To make the mansaf, the meat was boiled on the bone in huge metal cauldrons. The cooks dissolved large white balls of a dehydrated sheep’s yogurt, known as jameed, in giant pots to make a salty ...

I would definitely have to say mansaf is an acquired taste and you either love it or hate it. I am one of those people who do not like it so I have never made it. Hence, I have no recipes to offer.