From our experience so far, the local Jordanians' are very friendly and wonderfully hospitable. Most people we have met have either tried to invite us around for coffee or for dinner. The offer of food, particularly the middle eastern food is hard to resist, however after a long day/week, it hasn't always been possible to accept the invitations.
However this week we had the delight in going to a friends house for food. Ibrahim, a gentleman that Richard and Fraser met randomly has been a wonderful example of the Jordanian people. For a couple of weeks, Richard has been playing football with Ibrahim and his team, whilst also sorting a problem out with the school dishwasher. Every week Ibrahim has invited us to eat at his house and finally this week we were able to go.
For those of you who have had the pleasure to eat with Arabs, you will know that an invitation for food is not just for food, but Arabic coffee, food, more arabic coffee, Sweet Tea and then cold drinks. This was our experience with Ibrahim and his family. Very honored to have us at his house, his family and himself, served our every need whilst getting to know us even more. After talking for a while, we were invited to go into the dining room for food, there on the table was a massive platter of a traditional Jordanian dish 'Mansaf' (We have attached the recipe below) Ibrahim then gave us a demonstration of how to eat the food, using the bread available, your grab the rice using only your right hand and 'pop' it in your mouth. Your fingers should not go into your mouth for whatever reason. Ibrahim had shown us how to eat this meal the 'proper' way, he and his family left us in the dining room to eat alone. We had tried insisting on them eating with us, but we are not sure why they wouldn't. The food was delightful, as you can see from the picture.
Mansaf is cooked in jameed (the Arabic word for dried yogurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.
Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.
Ingredients:
We cant wait for the next culnary experience....
Author: R.J.E.
However this week we had the delight in going to a friends house for food. Ibrahim, a gentleman that Richard and Fraser met randomly has been a wonderful example of the Jordanian people. For a couple of weeks, Richard has been playing football with Ibrahim and his team, whilst also sorting a problem out with the school dishwasher. Every week Ibrahim has invited us to eat at his house and finally this week we were able to go.
For those of you who have had the pleasure to eat with Arabs, you will know that an invitation for food is not just for food, but Arabic coffee, food, more arabic coffee, Sweet Tea and then cold drinks. This was our experience with Ibrahim and his family. Very honored to have us at his house, his family and himself, served our every need whilst getting to know us even more. After talking for a while, we were invited to go into the dining room for food, there on the table was a massive platter of a traditional Jordanian dish 'Mansaf' (We have attached the recipe below) Ibrahim then gave us a demonstration of how to eat the food, using the bread available, your grab the rice using only your right hand and 'pop' it in your mouth. Your fingers should not go into your mouth for whatever reason. Ibrahim had shown us how to eat this meal the 'proper' way, he and his family left us in the dining room to eat alone. We had tried insisting on them eating with us, but we are not sure why they wouldn't. The food was delightful, as you can see from the picture.
Mansaf is cooked in jameed (the Arabic word for dried yogurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.
Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.
Ingredients:
- 6 pieces jameed (about 1/2 pound)
- 3 quarts plus 2 cups water
- 10 tablespoons clarified unsalted butter
- 4 1/2 pounds lamb shoulder on the bone, cut into approximately 3/4 pound pieces and trimmed of excess fat
- 2 tablespoons all spices
- 3 cups long-grain rice, soaked in water to cover for 30 minutes and drained or rinsed well under running water until the water runs clear
- 3 to 4 cups boiling water
- 1 tablespoon salt
- 1/2 cup blanched whole almonds
- 1/2 cup pine nuts
- 2 pieces shrak (Arabic flat thin bread/Saj bread)
We cant wait for the next culnary experience....
Author: R.J.E.
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