Chicken Mansaf Recipe

Chicken Mansaf Notes

This recipe is the Jordanian national dish. It was given to me by a Masters degree student, currently studying in Australia. I've made it for several Middle Eastern folks who tell me it's really authentic.

Ingredients

• 1 whole chicken, cut into serving pieces
• 1 1/2 quarts plain yogurt
• 1 egg
• 1 cup almonds, freshly toasted
• 1/2 cup pine nuts, freshly toasted
• to taste, parsley, finely chopped
• to taste, salt
• to taste, pepper
• 6 servings long grain white rice (like basmati)

Serves / Yields

4 - 6 servings

Preparation Instructions

1. Place chicken in large pot with enough salted water to barely cover it.
2. Cook over medium heat until almost done, about 3/4 hour.
3. In a separate pan, cook enough rice for 6 large servings.
4. In a large saucepan, stir yogurt until it is quite smooth. Add beaten egg and heat over medium heat, stirring constantly.
5. Add enough of the liquid from the cooked chicken to make a thin sauce, about the consistency of very heavy cream.
6. Heat until it almost comes to a boil and thickens slightly.
7. Add the cooked chicken pieces to the yogurt sauce and finish cooking the chicken in the sauce, at a low temperature.
8. On a large platter, mound the rice in the center.
9. Arrange the chicken pieces on the rice and pour most of the yogurt sauce over it, reserving the remaining sauce to be added, as desired, by the diners.
10. Garnish with the almonds, pine nuts and parsley around the edges of the mound of rice and chicken.
11. Serve warm accompanied by warmed pita bread.

Helpful Hints

May also be made with lamb instead of, or in combination with chicken. Broth from cooking the meat may be used to cook the rice.

Recipe from Mahmoud Melkawy and Om Eisa Maghrabi.

(Editor's Note: We received an email informing us that Mansaf is traditionally made using lamb.)

Arabian Laham Mandi (Mutton with Rice)

Prep Time

15 Mins + 4 Hours

Cook Time

1 Hour

Serves

4

Arabian laham mandi is easily the most popular Arabian food. You can now enjoy this popular Arabian food at home by following this simple recipe.

Ingredients

• Mutton 1 kg
• Rice 2 cup (soaked for half an hour)
• Carrot 2 (grated)
• Capsicum 2 (sliced)
• Olive oil 4 tbsp
• Almond ½ cup
• Chicken stock 4 cup
• Salt as required
• Green cardamom 4
• Clove 4
• Black pepper 10
• Nutmeg 1 pinch
• Bay leaf 2
• Ginger powder 1 tsp
• Lemon 4 (sliced)
• Water 1 cup

Cooking Directions

1. For mandi spice: Add nutmeg, bay leaves, ginger powder, black pepper and clove in a grinder and grind well.
2. Now put mandi spices in a bowl and add lemon, 2 tablespoon oil, 1 cup water and salt.
3. Apply this mixture to the mutton and leave to marinate for a few hours.
4. Then tightly pack with aluminum foil.
5. Now bake in oven for 40 minutes.
6. Take out from oven and cook until water dries.
7. Inflame a piece of coal and place it in the middle of mutton pan.
8. Now drizzle a little oil on coal and immediately cover it tightly.
9. Heat the remaining oil in a pan, add chicken stock and boil for a while.
10. Then add 1 tsp mandi spice.
11. Now add salt and rice and cook till very little water is left.
12. Then mix capsicum and carrot.
13. Cover tightly and steam on very low heat for 10 - 15 minutes.
14. When rice is ready, take it out in platter and put prepared mutton on top.
15. Garnish with almonds and serve hot.

Real Hummus - Holy Joes Halal Meat Charlotte NC

Ingredients

15 m20 servings54 cals

• 
  
  1 clove garlic
• 1 (19 ounce) can garbanzo beans, half the liquid reserved
• 4 tablespoons lemon juice
  
  
• 2 tablespoons tahin
• 1 clove garlic, chopped
• 1 teaspoon salt
• black pepper to taste
• 2 tablespoons olive oil

  Directions

  Print 
  • Prep
    15 m
  • Ready In
    15 m

  1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
  2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

     Footnotes

     • Tip
     • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier
• i

Palak Paneer to Tandoori — Indian Food a Hit in Helsinki

When one thinks of this Land of the Midnight Sun, the first thing that comes to one’s mind is reindeer meat. But this capital city of Finland boasts of at least two dozen Indian restaurants that serve mouth-watering palak paneer,chole-naan, kadi-pakora, butter chicken and other delicacies.

How come Indian food is a major hit with the Finns?

“People love Indian food here. From dal to curries to nans, you name it. It is very popular here,” Rumon Rehman, a Bangladeshi national, who works in Namaskaar, told IANS. Namaskaar is among the first Indian restaurants that opened here.

Much has changed since then.

This city of one million people now has a Gandi, Maharaja, Samrat, Indian Taj and Mount Everest, to name just a few. But one interesting thing is most of these restaurants are run by either Nepalese or Bangladeshis.

Rasul claimed Namaskaar was first started with the help of an Indian and it soon became synonymous with authentic Indian food. Seeing its success, others took its franchise and opened new ones with the same name.

A walk down the capital city, known for its lakes and islands, reveals many Indian-sounding names of restaurants. It is easy to see their popularity with the Finns as well as with the international expat community. And the beautiful summer drives them to these roadside restaurants for what locals consider exotic cuisine.

“We love the breads and the lovely spicy curries. Basically, I love Indian food. They have so much to offer in both the vegetarian and non-vegetarian menu,” Helina, a college student, told a visiting IANS correspondent.

She said India and its rich cultural tradition also created a buzz among them to try out Indian food.

“People here know about India. Some of my friends have been to India. I hope I also get a chance soon. My aim is to taste the hottest curry possible so I can boast about it,” Helina said.

Keeping the tastes of the local people in mind, the Indian palate is milder. Apart from Indian food, restaurants also offer a wide variety of South Asian delicacies from Nepal, Pakistan and Bangladesh.

Rehman said apart from the natives loving the Indian spread, many Indians — either traveling or working in this Nordic country — make a beeline for their restaurants.

“Indians are always hunting for Indian food and if you are a vegetarian, then the chances are greater. I have met so many (Indians) in the past years. They are so happy to see an Indian restaurant in a far away land,” he added.

Aware of the popularity of Indian food, Finnair, which operates direct flights to Helsinki six days a week from New Delhi, tries to provide authentic food.

“Indian meals are made at Finncatering where they follow Indian recipes. We know Indians are particular about their food; that’s why we change our menu every four weeks,” said Saksela Marjaana, Service Manager, Intercontinental flights Inflight Customer Service.

Food is serious business for them and that’s why they flew their chef to India to know what Indians love.

“When our flights to Delhi started in 2006, we had Indian chefs coming over and teaching our chefs how to prepare Indian food,” Marjaana told IANS.

She said their executive chef Juha Stenholm and his colleagues also visited India on a learning trip and learned from the local catering company about the Indian culinary world.

From dal makhani, green peas pulao and paneer labadar to dal tadka and spicy lentils, the customers — especially the vegetarians — are given a wide variety to choose from.

“Indian food has become quite popular internationally. We just try to bring the authentic taste to our customers,” Marjaana added.

INDIAN DESSERTS THAT GIVE YOU A TOUR OF THE COUNTRY

1. Indian Dessert Recipes

   
   
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   Here are our 10 best Indian dessert recipes. 
   
   There is no denying the fact, that desserts give a befitting end to any meal. And Indians? We have a penchant for sweets, no doubt. Not only are desserts part of our staple fare, but they are also offered in our places of worship. Be it the khada prasad at Gurudwaras or theboondi ladoos served at temples, desserts form an integral part of our sacred offerings. And by and large, all Indian desserts use sugar, milk and khoya as staple ingredients.
   
   Ranging from Gulab Jamuns to Payasam, nostalgic favourites to modern avatars, we bring to you the most loved Indian desserts.
   
   1. Gulab Jamun
   Recipe by Chef Aditya Bal
   
   The good old delight made with khoya, fried golden and finally dipped in saffron induced sugar syrup. Also a festive favorite!
    

   

   
   2. Gajar Ka Halwa
   Recipe by Akhtar Rehman
   
   Warm your winter with this recipe that is sure to delight even the pickiest of dessert eaters! Halwa made Pakistani style with grated carrot, condensed milk, nuts and golden varq.
    

   

   3. Sandesh
   Recipe by Chef Niru Gupta
   
   A melt-in-the-mouth dessert! Bengal's super hit sweet, made with cottage cheese, cardamom and saffron. One of the easiest way to please the sweet tooth!
    

   

    

   4. Modak
   Recipe by Chef Shilpa More
   
   Sweet flour dumplings stuffed with coconut, jaggery, nutmeg and saffron. Steamed to perfection. A famous Indian dessert prepared during the festival of Ganesh Chaturthi.
    

   

   
   5. Aam Shrikhand
   Recipe by Karan Suri
   
   A Gujarati favorite made with hung curd. Few ingredients, great flavors! In this recipe mildly sweetened yogurt is studded with mango pieces and served with a zesty mango salad.
    

   

   6. Payasam
   Recipe by Chef Kishore D Reddy
   
   The South Indian version of kheer is known as payasam. Deliciously creamy, rice and milk pudding with cashews and raisins.
    

   

   7. Kaju ki Barfi
   Recipe by Chef Niru Gupta
   
   This one's a childhood favorite with many! Barfi made with cashew nuts and milk, topped with silver varq. Usually exchanged as a sweet gift on special occasions.
    

   

    

   8. Shahi Tukda
   Recipe by Marut Sikka
   
   The earliest visitors to India called it the land of milk and honey. Marut Sikka whips up a rich, saffron infused shahi tudka from Awadh. The recipe of Shahi Tukda is believed to have been invented out of a way to use up unused bread in the nineteenth century Mogul cuisines.

   
    

   

   9. Phirni
   Recipe by Vicky Ratnani
   
   Another variety of a milk pudding prepared during festive occasions especially Eid and Ramzan. Best served in 'mitti ke kasore' or mud pots.
    

   

   
   10. Kulfi
   Recipe by Chef Niru Gupta
   
   A popular frozen dessert that is sinfully rich, dense and creamy. A twist to the traditional recipe, this one is flavored with with mango.
     
2. 
   

Oven BBQ Chicken Drumsticks

• 6 chicken drumsticks
• 1/2 cup water
• 1/3 cup ketchup
• 1/3 cup white vinegar
• 1/4 cup brown sugar

• 4 teaspoons butter
• 2 teaspoons salt
• 2 teaspoons Worcestershire sauce, or to taste
• 2 teaspoons dry mustard
• 2 teaspoons chili powder, or to taste

Directions

Print 

• Prep
  10 m
• Cook
  1 h
• Ready In
  1 h 10 m

Footnotes

• Cook's Note:
• I usually cook the chicken 10 to 15 minutes longer to thicken the sauce. I like to pair this with mashed potatoes and drizzle a bit of the chicken sauce onto the potatoes. Also amazing with any seasoned rice.
• Tip
• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.