national dish

Mansaf is definitely a unique dish in so many ways, from its ingredients to the way it tastes.

Mansaf Recipe

Lamb

Water

crystals Gum Arabic

Cloves (whole)

Cardamom (pods)

Cinnamon Stick

Allspice (berries)

Bay Leaf

Rice

Salt

Saffron

Laban Jameed

loaves shrak (or tortillas)

tbsp Almonds (blanched and chopped)

Parsley (chopped)

Put the lamb in 6 cups of water, bring to a boil and add the spices.

When the water comes to a boil turn down to a slow simmer.

Cook for 2 hours or until the meat is tender. Add more boiling water if necessary.

Once the meat is done, pour through a sieve and preserve the water. Set the meat aside on a plate for later.

For the Meat

Wrap the laban in a cloth and break into pieces with a hammer.

Place the laban and 4 cups of water in a food processor and process until laban has dissolved.

Pour laban into a bowl through a sieve, set aside.

Pour the laban into the meat water, and put back on the heat. Bring to a boil.

Add the lamb chunks to the sauce (leaving out the spices).

For the Laban Sauce

In a pot, put 2 cups rice, 4 cups water, 1½ tsp salt and a pinch of saffron.

Bring to a boil, then reduce to a simmer and cook until all the water has gone.

For the Rice

Toast your almonds in a frying pan with a little olive oil.

Tear bread into little pieces on a plate as a base for the meal.

Ladle some of the sauce over the bread on the plate.

Spread the rice over the bread.

Ladle more sauce over the rice.

Place the lamb chunks on top of the rice.

Ladle more sauce over the top.

Sprinkle toasted almonds and parsley over the entire dish.

Bringing It All Together

Mansaf is definitely a unique dish in so many ways, from its ingredients to the way it tastes 🇯🇴🥘

RECIPE: https://www.cheftariq.com/recipe/mansaf/

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Mansaf (Jordan's National Dish) | Chef Tariq

A true comfort food made with potato dumplings, sheep&#x27;s cheese and bacon, what is not to love?

Bryndzové halušky (the national dish of Slovakia)

flour

potato

water

salt

oz bryndza OR sheep feta mashed with 1/4 cup heavy cream

bacon

Finely grate the potato into a bowl, keeping the juice. Add flour, egg, and salt, and stir with a wooden spoon. Add water and stir until all the lumps are smoothed out. If the dough is too runny, add flour; if too thick, add water.

In a large pot, bring water to a boil and add salt. Transfer the potato dough into the boiling water by using a spaetzle maker, or push the dough through a large grater or colander. Gently boil all halušky for 7 or 8 minutes, until they all float to the top.

Meanwhile, fry the bacon until crisp  and dice it into cubes.

Strain the halušky and mix with bryndza. Sprinkle the bacon on top and pour the rendered bacon fat all over. Salt to taste and serve immediately.

Instructions

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Mansaf Recipe

Bryndzové halušky (the national dis...

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