Jordan's AMAZING national dish, Mansaf

today's video is about this weird and fascinating ingredient called jameed i know this might look like a coconut but it's actually a solid bowl of sheep's yogurt weird right known as kashka and kish in parts of central asia it's an ancient way of preserving dairy for long periods of time it has a uniquely umami and funky flavor reminiscent of an aged hard cheese that flavor makes it an important ingredient for many traditional dishes such as jordanian and palestinian manta they're both lamb and rice dishes cooked and served with a powerful jameed sauce if you're new here i'm obi and today i'll teach you all about jameed and then we'll use it to make some manza now let's get started so back to the gemeed what is it and why should you know about it jamid is considered to be a food of the bedouin people who are nomadic tribes that live within the deserts of the middle east many of these tribes are involved in the industry of shepherding livestock such as sheep and goats and where you get sheep you get loads of sheep's milk in the hot desert sun dairy doesn't last that long so preserving it in the form of jameed extends the lifetime from a few days to a few years to do this sheep's milk is turned into yogurt then it's strained and salted before being shaped into balls it's left to air or sun dry for a couple of weeks until it turns completely rock solid not only is it a highly nutritious food source for bedouins but it's also a useful commodity for them to sell as it travels well and lasts forever apart from jameed which is pure yogurt some countries make kisk or kashk that's a similar hardened yogurt which is mixed with the grain such as wheat or barley recordings of this date back to the 10th century and you can find it used in cuisines all over the middle east and central asia so why is it such an interesting ingredient well just like cheese jamied ages and develops a uniquely delicious flavor i'd describe it as a funky cheese flavor which is salty and full of umami flavor compounds but don't just take my word for it here's my friend kevin who has cooked food from over 100 countries on his youtube channel kevin all over so jameed is a strained and dried goat or sheep's milk yogurt so in that respect it's similar to a cheese and it has similar flavors to a sheep or goat's milk cheese now this one that i got in a reconstituted liquid form tastes just like a funkier stronger version of pecorino romano so if you've ever had pecorino you kind of know what to expect check kevin's channel now if you're interested in seeing unique recipes from all over the world that pecorino flavor he mentioned is why jamied is so popular and i wouldn't be surprised if it's full of naturally occurring msg to get it into food the jamied is soaked and then blended with water until it forms a gemmy base this stuff smells and looks like a funky cheese cream so if you're a chef i'm sure there are hundreds of ways you could use this today i'll be showing you the most popular weights used in the middle east and that's in making manzaf we'll begin by preparing our jamied if you want the quick way of doing this look for these liquid gemy boxes it's the same stuff as the solid jamied except it has already been liquidized for this recipe you'll need 200 grams or seven ounces of solid jameed which you need to soak in a bowl full of water in its place you can use a 500 gram box of liquid jamid let your solid gem eat soak for two hours and every 30 minutes replace the water so that it draws out the excess salt while it's soaking we can cook the lamb you'll need between one to one and a half kilograms or two to three pounds of lamb and i went for lamb's shoulder which you should get cut into large pieces place this in a stock pot then pour over enough water to completely submerge the lamb put the lid on the pot and turn the heat to high so that the pot comes to a boil after boiling for about 10 minutes there should be a significant amount of foam on the surface use a ladle or a spoon to skim the foam off of the stock and discard it next add in two medium onions which you should just peel and add whole then follow that up with 6 bay leaves and 10 cardamom pods turn the heat to medium low and let this simmer for between one and a half to two hours the objective here is to make a clear lamb stock with very little colour you'll know it's done when the meat is perfectly tender and is almost falling off the bone don't move on from this step until a dinner knife can easily be poked into the meat when the stock is done place another pot on the stove and add in one tablespoon of clarified or regular butter turn the heat to high and allow it to melt then add in three quarters of teaspoon of salt and a quarter teaspoon of ground turmeric mix those together then add in two and a half cups of medium grain rice which you should wash thoroughly and drain before adding it i was using egyptian rice but something like cow rose or japanese rice will work great fry the rice with the butter for about two to three minutes until it is golden and shiny strain your lamb stock with a colander then pour enough lambstock into the pot to submerge the rice by about one inch or two and a half centimeters turn the heat up to high and allow this to boil uncovered until the water level drops below the rice when it looks something like this place a lid on top of the pot then turn the heat to its lowest setting and let it steam for 20 minutes you want the rice to be perfectly cooked when done but having slightly clumpy rice is traditional meanwhile take the jameed out of the water and slice it into smaller pieces this just makes it easier to blend so cut it to a size that's suitable for your blender you'll find that instead of the rock hard texture it had before the texture will now be crumbly add the jamie pieces to your blender then pour in 300 milliliters of water and blend it until smooth mine was still a little chunky and had a thick texture so we went back and added more water until it resembled heavy cream i was hoping to show you a jameed substitute with goat's yogurt and parmesan but we accidentally bought one with added honey so you'll need to figure that out yourself pour your meat into a deep pot and like i mentioned it should have a smooth and creamy texture turn the heat up to medium high then add about 200 milliliters of stock to the pot and let it come to a simmer for 10 minutes some people make this a little thick and others thin it out to the texture of soup so it's up to you how you serve it you'll need to mix this every minute so that the jamie doesn't settle and be careful not to boil it otherwise the mixture will split the one thing you should not do is cover the pot with a lid because that's guaranteed to curdle it when the mixture is bubbling like this add in your cooked pieces of lamb and then simmer this for 10 minutes further when done the meat will be coated in a layer of the jamied sauce and hopefully your rice has also finished steaming the final thing to prepare is some toasted almonds as a garnish i melted one tablespoon of clarified butter in a pan and added 70 grams of blanched almonds i toasted them on high heat for about three to four minutes then i poured them out to drain on a paper towel lime plate to serve you should use a large communal platter and at the base of it you should place some sarge markuk or lavage bread spread a small amount of the jameel sauce onto the bread and will serve the rest of the sauce on the side place your steamed rice on top of the bread in a pile then remove the pieces of meat from the jameed and place them on the rice you can also drizzle on some of that jameed sauce and before serving the rest of it make sure to strain it for clumps finally top it with the fried almonds and then i garnished with a small amount of chopped parsley so there you have it a jordanian mansaf made with a wonderful gemeed this is served at all manner of special occasions in jordan from birthdays and weddings to funerals and religious holidays i'm certain this will be one of the most unique things you ever try and i'd love to know what else you think jamied will work with now let's check out the taste test i'm pretty sure this stuff is like a jordanian msg bomb it's basically got a funky flavor kind of like parmesan and we all know parmesan has loads of naturally occurring msg in it so i wouldn't be surprised if this is like full-on msg tasting this you can easily see why it's the national dish of jordan the flavors of the dish are rich and powerful while the texture of the meat is soft and tender i definitely think the jameed gives us a unique flavor and like i mentioned it has a slightly funky aroma i'm interested to see what you think of this dish and if you like it so send me some photos on instagram if you give it a try as always a big thank you to all of our patrons for making this video possible and the link is in the description box if you want to join them thanks for watching and i'll be back soon with another recipe [Music]

Channel: Middle Eats

Views: 100,668

Keywords: How to cook Jordanian Mansaf, How to cook Mansaf, How to make Mansaf, How to use Jameed, Jameed, Jameed Mansaf, Jordanian Mansaf, Jordanian Rice, Jordanian lamb, Mansaf Recipe, Middle Eats, Palestinian Mansaf, jameed mansaf, jordanian cuisine, jordanian food, jordanian food mansaf recipe, jordanian recipe, lamb & Rice, mansaf, mansaf recipe, mansaf recipe jordanian, mansaf recipe palestine, middle eastern food, national dish jordan, جميد, منسف

Id: ApU1AUmzSZo

Length: 8min 48sec (528 seconds)

Published: Sun Jul 11 2021