If you enjoyed the video, check out our patreon at www.patreon.com/MiddleEats. All contributions go directly into the videos! Also don't forget to check out Kevin's channel ruclips.net/channel/UC7hUSz8FZl7wRFDmS55wtNg
I've prepared many mansafs before for 6-12 people. This video is amazing! I might add one thing though: Not all places have great quality lamb so when you remove the scum, the water will still have left over taste and smell of that scum. I'd say it's worth the extra steps: 1) When there is little to no scum, drain the water 2) If necessary, clean the pot (obviously put the meat somewhere) 3) Add fresh water and then add the spices (cardamom pods, black pepper, cinnamon stick, bay leaf) and onions to give it flavor and continue cooking Bonus tip: If you cut the lamb cooking time in half and have the lamb cook in the jameed, it will be much more tender that it literally melts in your mouth and breaks apart as you're holding it in your hand. Jameed acts as a tenderizer and would make the lamb much more delicious. Bonus bonus tip: Pine nuts (if available and you don't mind the price) are amazing as well
Love the bonus tips 100% about cooking in the Jameed! I’ve used the onion method but not always. Traditional Mansaf we don’t use any of the mentioned spices.
@@yazanal-majali8206 Yes you’re right. Spices and onions are to give the meat extra flavour but it doesn’t overpower the dish overall. If anything, the jameed has such a strong flavour that it will be really hard to overpower it with any other flavour! But yes you’re right. Also onions are just cooked with the meat, we end up separating the meat from anything else and only put the meat in the jameed to finish off cooking. Hope that clarifies things
@@lalkurti Halfway add the lamb to the jameed. I’ll try be detailed. So originally in the video, he said to cook the lamb for 1.5-2 hours or until fork tender. He cooked it in the stock and for the last 10 minutes he placed the cooked lamb in the jameed. *This works perfectly fine!* But my tip was to try and cook the lamb in the jameed for longer. The reason is because yogurt is a tenderizer making the lamb super tender. Literally “melts in your mouth” tender! So basically just follow the same recipe but play with the time you cook the lamb so that it cooks longer in the jameed. Keep in mind though that means you’re gonna have to keep stirring so that the yogurt doesn’t split. Good luck!
Wow great job! As a Jordanian though the liquid stuff just isn't the same, and it's way too salty.. some kinds mix jameed with regular yogurt too and that is a no go. My family is from Karak so we're very particular about our jameed 😂 Fun fact authentic jameed, gram for gram, is more expensive than silver
Oh my goodness! My Jordanian neighbor was telling me about this at our 4th of july bbq! What a coincidence! Then she almost cried when she saw my Arabic coffee pot and brought me some really wonderful za'atar. I have a good neighbor.
Yay, new project! I live in the middle of nowhere and thanks to fibromyalgia I no longer drive. I like to try to make things that I don't have easy access to regularly. I make my own yogurt, eggroll wrappers, chorizo, tofu, grow my own bean sprouts, etc. Think I need to try my hand at jameed.
If you like Ramen, its another great cooking project. Making different Tare and Oils that are needed and they last months at a time. I made ricotta yesterday for a lasagna. I wouldn't call it cheese making, but it did intrigue me to try mozzarella.
@@pOOkiNG79 Not much of a ramen fan. I have made my own cream cheese and goat cheese. Finally have rennet for more "real" cheeses. I have done my own pho....
brother your channel is amazing, I'm an arab but i prefer watching english cooking channel, and you have hit the righr spot. great recipes and done well. i have tried many of them and they are really well done!
I am Malaysian but lived in Jordan for about 6 years during my study. This food is so wonderful that even as foreigners, we are obsessed with it. Never cook it before but watching this video made me feel like making it myself. Need to find some jameed first though.
Hi there, Indonesian here, my family here already used jameed since i was children most of the time we ask our family or friends that goes to SA, I just knew that it's called jameed now most of the time we call it dried coconut milk, we used them to enrich our coconut milk based dishes and there are a lot of them, like gudeg, opor, or rendang you should try them, i highly recommend gudeg. We used them sparingly not like how you used it, it gives them nice milky flavour, with enough salt and sour that goes well with any coconut milk based dishes.
@Alistair Thank you for sharing 💕 if you don't mind me asking, you mentioned you like authentic Jameed better. Is authentic Jameed a liquid and not a powder? How is it different?
I tasted Mansaf in Jordan a couple of years ago and then tried to make it in New york. I wish I had your video to follow! My mistake was not watering down the liquid jameed/mixing it with the stock. So the salt levels were high. But proper mansaf like yours is one of the most unique dishes ever. Thanks for making it!!
@@eye4aneye760 Good luck! Definitely taste the liquid jameed you get and see if it's super salty, then adjust accordingly. Guessing that watering it down with stock will make it super flavorsome vs. just using water.
I'm Afghan and we call this quroot. The best quroot I've had was in Uzbekistan. They are made a lot smaller than the middle eastern version so it was the perfect thing to snack on.
How did you snack on it? Just eating it whole? I live in South Africa and this looks amazing. I will do some research to see if there is any way I can find a local supplier.
@@pOOkiNG79 i had the central asian one as a snack they are much smaller balls, round shape, it's so salty lol, it goes well with a beer or between vodka shots.
YES I AM JORDANIAN AND WE USE THIS IN MANSAF you have a british accent, where do you get fresh jameed from in the uk? most the shops are egyptian syrian or maghrebi so i rarely see stuff like this, thanks for posting, the only issue i have with your recipe is using almonds instead of pine nuts, which we consider an essential, otherwise the recipe is practically on point! we also sometimes use ayran to water down the jameed too :)
Wow I’ve been following your channel for a while and it’s amazing to see how much your channel has grown. As I’ve lived in the Middle East for a while I always love to learn about new Middle Eastern recipes. Thanks for making amazing and always insightful videos 👍🏻
Good video, thank you for covering our national dish! I wanted to add some details, starting from the garnish pine seeds are more traditional and they taste amazing but almonds are great too and you can use a mix of them, best would be frying the almonds in Arabian ghee (or a neutral oil) removing them and turning off the heat, then frying the pine seeds on the remaining heat, you can use low heat carefully. If you used ghee you can toss it in your "Laban" or on your "shraak" bread, I would toss it in the Laban if the meat is not fatty enough. Secondly, let's talk about the "Laban" or "sharaab", notice that jameed is made of buttermilk, not yoghurt, at least in Jordan. But here's the deal: you can just use buttermilk (Laban MkhiiD) and not use any Jameed, butter milk should be slightly sour and you can add a little bit of Jameed to get the vibe. This is not traditional but it is practical :) some people from syria even use only yoghurt, but that's kinda different. I like my mansaf with a lot of Laban, I pour it in a "lake" between the rice and let the rice soak it and repeat, this gives you a good texture to start eating with bare hand caveman style :) if you practice a few hundred times you make make it look elegant.. But you can just use a spoon, no fork! If you can use a fork then your mansaf is too dry! (at least for my taste lol) about the meat, lamb is best, goat can be good but chewy, beef just don't, chicken can be used but I won't call it mansaf, it is delecious tho.
Thanks so much for the info on this! When I was younger the closest thing I could shop at for Greek food was a Lebanese store, and, no big surprise, they sold jameed. It had something like "preserved yogurt" written on it, and I thought it was cool so I gave it a shot. Brought it home and took one of the balls out and just bit into it; I almost cried because it was so unpleasant. Mom made me toss the rest of it haha. But, thanks to you, now I can experiment with it for real!!
I'm a jordanian and I come specifically from the city of al Karak, the home of the best jameed in the world. I can tell you mansaf is my favourite food and extremely underrated. so glad you made this video. (also that packaged liquid jameed is a crime, no jameed is like my grandma's).
Oooh! I have been binging your channel for a while now and thank you so much. The first time I went to Germany I tried a couple Turkish restaurants (along with what felt like a shawarma a day haha) and was amazed at how delicious everything was. (I have never had any Middle Eastern food before) After that I ended up in Turkey and I swear I couldn't find something I didn't like if I tried. I am going there again for vacation in a couple weeks with my wife and I am so excited! It makes me want to go to Egypt now too haha. Thank you so much for this channel, basically every recipe you show is a revelation to me and gives me great memories))) I always wished that I could find Middle Eastern food in my city but it is sort of small and there are only 3 places I have found so far. I have made a couple of your recipes and my whole family loves them)) Thanks again and I hope you continue to spread the word on this brilliant and vibrant cuisine!)
I love your channel! a tip from a Jordanian after you remove the foam from the meat you partially cook it then finish the meat cooking in the Jameed sauce diluted with the broth. Sahtain
My grandad is Lebanese but my mother only ever met him once. Thanks to your channel I've been able to cook loads of traditional recipes for her to connect with a part of her heritage she never really knew, all while middle eastern cuisine slowly becoming one of our favourites. The other day we tried muhammara and this is definitely next on the list! Although the Jameed may be hard to find in England haha. Thank you for everything!
I'm glad I can help you with that. You can get the liquid jameed on Amazon and in Arab stores. It is a bit of an acquired taste though, you'll like it if you love blue cheese.
It's actually a sign of carb overload and your body needs you to be asleep so it can breakdown the food. Essentially, your body is trying to tell you that you're a filthy animal who lives to satisfy the flesh and consume beyond your required amount.
Wow Obi, I love mansaf I use Jameed in the liquid form to make the Iranian famous eggplant dish called Kashk o bademjan absolutely delicious Another masterpiece piece my friend. Greetings from Dallas Texas
Hi Obi! I’m so glad to have found your channel and I love how you’re sharing the food of the Middle East, which I feel is extremely underrated outside of the most common dishes such as hummus, falafel, and shawarma. I believe the Middle East simply has so much more to offer in terms of flavors, textures, and experiences. Now if only I can find jameed where I live as I’d love to try making this dish! :)
This sounds amazing! I'm surprised I've never heard of jameed. My Jordanian friends have been holding out on me! 😂 BTW, I noticed your subscriber count has really been blowing up! It seems like just a few weeks ago you passed 50K and now you're well on your way to 100K! Well done. Much deserved for all your hard work!
Idk why some Jordanians (or Arabs in general) hold back/are ashamed of their heritage. I live in Canada and told everyone about mansaf (the dish in this video) so much so that my friends always ask me to let them know if I'm ever making Jordanian mansaf! I've had a group of 12 people before whom all shared the love of this dish haha it's amazing! Ask your Jordanian friends if they can invite you for authentic mansaf because it truly is amazing.
mansaf taste is really heavy and kinda of acquired taste, and if it gets criticized jordanians will get offended, im from jordan so i know what im talking about
I didn't see this one coming .. love it. Here is something new to you: In the Torah, there is a commandment forbidding the Israelites from cooking a young goat in its mother's milk. So.. that's how old Mansif is
I believe jameeds addition to mansaf is fairly recent, within the last century. However yes you are correct on the commandment. There are many old Arab dishes which are similar, meat cooked in yoghurt and milk sauces.
One theory I have read about the meat/dairy prohibition was that boiling a kid in its mothers milk was a Canaanite fertility ritual thus taboo to Isrealites
Great Video, and I love your channel! One thing I'd like to make note of is that, unlike yogurt, jameed does not curdle in high heat. This is why many Jordanians will directly boil their lamb in jameed (after blanching and removing the foam). The advantage of cooking directly in jameed is that the meat infuses the umami flavor of the jameed and even more importantly, it acts as a tenderizing agent similar to how yogurt is used to tenderize chicken during marination. Your lamb will simply fall off the bone! However, the disadvantage of doing so is that you don't get that yummy stock for making the rice. However, you can always buy lamb stock.
Have you ever made Shankleesh? It’s a Syrian yogurt cheese that is made in a similar process to jameed. My family coats them with thyme and oregano. Absolutely delicious.
Thank you so much for teaching us these unique and special recipes from your culture it is so fascinating and the way you present your recipes is awesome I wish you continued success thank you I love watching your videos
From the look of it, Jameed resembles Ricotta Salata from Sicily, if you ever happen to have some under hand would you care to try to compare them to understand if it could be a substitute? If you say is similar to a stronger Pecorino Romano I think it could do the work.
You need to hide from all the Jordanians coming at you for not soaking the rice in the jameed sauce!! lol Jokes aside, this wasn't really how we traditionally do Mansaf in Jordan, but I absolutely love your interpretation of it, it looks amazing!
I actually have some packs of Jameed somewhere in storage and you just reminded me of it. I will try making the Mansaf over the Eid holiday. Thanks for sharing.
I had only tried making mansaf once before so I was worried about using jameed while fasting because I wouldn’t be able to gauge the saltiness while cooking (I used wayyyy too much the first time) but the weight measurements were spot on for this recipe, thank you 🙏🏼 😊
from a jordanian i hope you can find a good quality jameed, i have had many mansafs from many different places but nothing even comes close to my grandmothers mansaf and my city's jameed. a true authentic mansaf is a magical experience everyone needs to have
@@hassanjamal4212 to be honest no but there is one kind of liquid jameed that is pretty good and tastes very similar to the dried one It’s called kasseh jameed جميد الكسيح It’s usually put in a blue carton
@@ابويعرببنبسامالعوادي ok thanks for that but i prefer just using greek yogurt for richness, and ghee. Fermented products can be tough to digest plus the smell often ooze out of your pores...
What do you recommend as a substitute for Jameed? Also hypothetically would it be possible to make at home with store bought milk? Or does it require a desert climate and a few years to age?
So it is very unique tasting, and I'd highly recommend you try your best to buy it online, but if not there are some substitutes. I think goats yoghurt, Parmesan or Pecorino and corn starch will be a decent substitute.
Thanks, I'd love to make a Jameed quiche, probably with some ceri and mitsuba since they go very well with funk and some walnuts to round out the affair.
im sorry but there is no substitute to true jameed, there are different types of middle eastern yoghurts which can ultimately make a barely acceptable version but jameed is so unique it its flavour and mouth feel that you have to come to jordan to try it, over here we even drink it on its own when we have family gatherings and make mansaf
I tried mansaf on my second to last day in Jordan, back in 2017. We stayed at a couchsurfer's family home and his mother prepared it for us as a goodbye feast. It was such a nice day and a beautiful gesture. I don't think I'll ever forget it. Sadly, I couldn't bare the taste and my body didn't like it either, but thinking about it brings back the positive atmosphere and it honors me that I was able to try some homemade mansaf. Nice to see you present it to a western audience as I don't think it's very well known throughout Europe. Keep it up, I'm really enjoying your uploads!
It is very much an acquired taste. I didn't like it the first time we made it, but the second time I did. I think you have to embrace the funk to enjoy it. That was very sweet of his mother. Glad you're enjoying the videos.
Would it still work if you dont boil the meat, and keep the heat lower? I just dont wanna coagulate the proteins. Does anything bad happen if you mix it back in? I've done that with chicken stock
This is called "kurat" in areas of Pakistan bordering Afghanistan and they (Hazara tribe from Afghanistan,settled in Pakistan) make a dish called "aash" from this....it's delicious
Maybe I am wrong, but jameed seems like the "sürk peyniri" you can find in south-east Anatolia. But sürk cheese is overloaded with herb and spices, it is red... and the flavour is incredibly powerful.
Wait! Never knew jameed and kishik aren't the same. I always used old fashioned kishik, and stopped making it because I'm avoiding wheat. I'll have to look at the ingredients of the liquid jameed in the store. If there are any listed lol. Thank you!
Excellent video Ive never heard jameed described so eloquently One thing to note however: there are so many variations of Jameed- and the liquid one doesn’t taste as good or as authentic as cooking from a jameed stone - Other than that- your recipe is excellent down to your use of shraak bread But how- in what universe can it be compared to pecorino Romano or Parmesan??! How???
This sounds similar to the Mizithra cheese, aged and hard for grating, I was able to get here so cheap about a decade ago. I strongly suggest you look into keeping some kefir grains, straining the whey from the "curd," and aging a cheese that could, if goat's milk is used, be an interesting hijack of French aged goat cheese. And very easy DIY. I messed around and aged one disc with pink sea salt, black pepper and brown sugar. I think I have connected the evolution of yogurt as culturally spread probiotics in the Middle East, and I think in the caucuses someone accidentally put a grain in an animal stomach or bladder (enzymes to protect dairy from natural spoilage and lengthen time of edibility) and began parallel processing yeast and bacterium into kefir grains, which can then be expanded into an active whey to separate proteins from milk and consume the lactose.
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Also don't forget to check out Kevin's channel ruclips.net/channel/UC7hUSz8FZl7wRFDmS55wtNg
😅Obi where did you get that Jameed from in London? Amazing; we can’t find it in most of Middle East countries
It is Jameed Karaki, if you're lucky you can find sellers online who send it globally. A friend sent me mine though.
@@MiddleEats Thanks for replying, thanks for good suggestion, and thanks for all excellent recipes 👍🏻 🙏🏻
I think it's time for you to share the recipe for pickled vegetables like cucumber and beetroot !
My moon makes Jameed here in NYC delicious recipe my mom says she got the recipe from her Palestinian friend’s in Chicago.
I've prepared many mansafs before for 6-12 people. This video is amazing! I might add one thing though: Not all places have great quality lamb so when you remove the scum, the water will still have left over taste and smell of that scum. I'd say it's worth the extra steps: 1) When there is little to no scum, drain the water 2) If necessary, clean the pot (obviously put the meat somewhere) 3) Add fresh water and then add the spices (cardamom pods, black pepper, cinnamon stick, bay leaf) and onions to give it flavor and continue cooking
Bonus tip: If you cut the lamb cooking time in half and have the lamb cook in the jameed, it will be much more tender that it literally melts in your mouth and breaks apart as you're holding it in your hand. Jameed acts as a tenderizer and would make the lamb much more delicious.
Bonus bonus tip: Pine nuts (if available and you don't mind the price) are amazing as well
Love the bonus tips 100% about cooking in the Jameed! I’ve used the onion method but not always. Traditional Mansaf we don’t use any of the mentioned spices.
@@yazanal-majali8206 Yes you’re right. Spices and onions are to give the meat extra flavour but it doesn’t overpower the dish overall. If anything, the jameed has such a strong flavour that it will be really hard to overpower it with any other flavour! But yes you’re right.
Also onions are just cooked with the meat, we end up separating the meat from anything else and only put the meat in the jameed to finish off cooking. Hope that clarifies things
@@h.ar.2937 yes yes onion is def separated
Great tip! Did you mean to cook the lamb from beginning in jameed or during boiling lamb, half way, add jameed?
@@lalkurti Halfway add the lamb to the jameed. I’ll try be detailed. So originally in the video, he said to cook the lamb for 1.5-2 hours or until fork tender. He cooked it in the stock and for the last 10 minutes he placed the cooked lamb in the jameed. *This works perfectly fine!*
But my tip was to try and cook the lamb in the jameed for longer. The reason is because yogurt is a tenderizer making the lamb super tender. Literally “melts in your mouth” tender! So basically just follow the same recipe but play with the time you cook the lamb so that it cooks longer in the jameed. Keep in mind though that means you’re gonna have to keep stirring so that the yogurt doesn’t split.
Good luck!
Mansaf is how Jordanians express affection. Anyone who has tried it is loved by a Jordanian.
Wow great job! As a Jordanian though the liquid stuff just isn't the same, and it's way too salty.. some kinds mix jameed with regular yogurt too and that is a no go. My family is from Karak so we're very particular about our jameed 😂 Fun fact authentic jameed, gram for gram, is more expensive than silver
الله يحيي الشعب الاردني و جماعة الكرك يا رب
I'd trade all of my silver jewellery for 1 plate of homemade karaki mansaf 🙏
@@CuteCat200200 tfadal best Karaki Mansaf in London UK
Hi what type of rice would you use thanks. Also would you add cinnamon in the stock?
@@rabbitskinner short grain rice. yes u can
I've got to try Jameed.
Jordanian people are beautiful and kind.
Oh my goodness! My Jordanian neighbor was telling me about this at our 4th of july bbq! What a coincidence!
Then she almost cried when she saw my Arabic coffee pot and brought me some really wonderful za'atar.
I have a good neighbor.
How sweet.
Seems kinda weird she was so emotional over a coffee pot??
@@Kelalasdemonx Arabs are serious about coffee!
@@tamcon72 None of the Arabs I've met are... and I'm married to one so... still seems outlandish
@@Kelalasdemonx Are you someplace where Middle Eastern coffee pots are common, maybe?
Yay, new project! I live in the middle of nowhere and thanks to fibromyalgia I no longer drive. I like to try to make things that I don't have easy access to regularly. I make my own yogurt, eggroll wrappers, chorizo, tofu, grow my own bean sprouts, etc. Think I need to try my hand at jameed.
@Amethyst19 Hello from a fellow warrior who likes to cook whenever possible! 💜
@@soymarie Never heard that term before... had to google it. Been fighting the battle for 15 years.
If you like Ramen, its another great cooking project. Making different Tare and Oils that are needed and they last months at a time. I made ricotta yesterday for a lasagna. I wouldn't call it cheese making, but it did intrigue me to try mozzarella.
@@pOOkiNG79 Not much of a ramen fan. I have made my own cream cheese and goat cheese. Finally have rennet for more "real" cheeses. I have done my own pho....
Waw you are amazing💕😍
brother your channel is amazing, I'm an arab but i prefer watching english cooking channel, and you have hit the righr spot. great recipes and done well. i have tried many of them and they are really well done!
I am Malaysian but lived in Jordan for about 6 years during my study. This food is so wonderful that even as foreigners, we are obsessed with it. Never cook it before but watching this video made me feel like making it myself. Need to find some jameed first though.
That sounds about right, everyone leaves the middle east leaving behind a bit of their heart!
Amazon
Hi there, Indonesian here, my family here already used jameed since i was children most of the time we ask our family or friends that goes to SA, I just knew that it's called jameed now most of the time we call it dried coconut milk, we used them to enrich our coconut milk based dishes and there are a lot of them, like gudeg, opor, or rendang you should try them, i highly recommend gudeg. We used them sparingly not like how you used it, it gives them nice milky flavour, with enough salt and sour that goes well with any coconut milk based dishes.
Sounds fucking fantastic!!
@Alistair Thank you for sharing 💕 if you don't mind me asking, you mentioned you like authentic Jameed better. Is authentic Jameed a liquid and not a powder? How is it different?
@@sadiew4674 authentic jameed is like the ball from the video, this is from a Palestinian who grew up eating this stuff.
I tasted Mansaf in Jordan a couple of years ago and then tried to make it in New york. I wish I had your video to follow! My mistake was not watering down the liquid jameed/mixing it with the stock. So the salt levels were high. But proper mansaf like yours is one of the most unique dishes ever.
Thanks for making it!!
Ah thanks for this tip! I’ll keep it in mind when I make mansaf tomorrow 😎
@@eye4aneye760 Good luck! Definitely taste the liquid jameed you get and see if it's super salty, then adjust accordingly. Guessing that watering it down with stock will make it super flavorsome vs. just using water.
This is easily my new favourite channel.
Thank you! Glad to have you on board!
Me too!
And mine. These recipes are amazing.
I'm Afghan and we call this quroot. The best quroot I've had was in Uzbekistan. They are made a lot smaller than the middle eastern version so it was the perfect thing to snack on.
How did you snack on it? Just eating it whole? I live in South Africa and this looks amazing. I will do some research to see if there is any way I can find a local supplier.
@@pOOkiNG79 i had the central asian one as a snack they are much smaller balls, round shape, it's so salty lol, it goes well with a beer or between vodka shots.
YES I AM JORDANIAN AND WE USE THIS IN MANSAF you have a british accent, where do you get fresh jameed from in the uk? most the shops are egyptian syrian or maghrebi so i rarely see stuff like this, thanks for posting, the only issue i have with your recipe is using almonds instead of pine nuts, which we consider an essential, otherwise the recipe is practically on point! we also sometimes use ayran to water down the jameed too :)
That's a hefty chunk of jameed. Looks like you put it to good use - so creamy.
It was a big one! I actually knocked the weight down to half as it was a lot. Thanks for joining.
I went to the middle eastern store yesterday and found a Jameed soup starter. Nice find, thanks!!
Wow I’ve been following your channel for a while and it’s amazing to see how much your channel has grown. As I’ve lived in the Middle East for a while I always love to learn about new Middle Eastern recipes. Thanks for making amazing and always insightful videos 👍🏻
Thanks, I appreciate the support!
You are one of the only good middle eastern chefs on youtube. I have been watching for a long time.
Thank you, I appreciate the support!
Subhanallah 3x
Astagfirullah 3x
Alhumdulillah 3x
La ilaha illAllah 3x.
Wow, it is a popular food in Jordan. Greetings to you
Good video, thank you for covering our national dish!
I wanted to add some details, starting from the garnish pine seeds are more traditional and they taste amazing but almonds are great too and you can use a mix of them, best would be frying the almonds in Arabian ghee (or a neutral oil) removing them and turning off the heat, then frying the pine seeds on the remaining heat, you can use low heat carefully. If you used ghee you can toss it in your "Laban" or on your "shraak" bread, I would toss it in the Laban if the meat is not fatty enough.
Secondly, let's talk about the "Laban" or "sharaab", notice that jameed is made of buttermilk, not yoghurt, at least in Jordan. But here's the deal: you can just use buttermilk (Laban MkhiiD) and not use any Jameed, butter milk should be slightly sour and you can add a little bit of Jameed to get the vibe. This is not traditional but it is practical :) some people from syria even use only yoghurt, but that's kinda different. I like my mansaf with a lot of Laban, I pour it in a "lake" between the rice and let the rice soak it and repeat, this gives you a good texture to start eating with bare hand caveman style :) if you practice a few hundred times you make make it look elegant.. But you can just use a spoon, no fork! If you can use a fork then your mansaf is too dry! (at least for my taste lol) about the meat, lamb is best, goat can be good but chewy, beef just don't, chicken can be used but I won't call it mansaf, it is delecious tho.
Thanks so much for the info on this! When I was younger the closest thing I could shop at for Greek food was a Lebanese store, and, no big surprise, they sold jameed. It had something like "preserved yogurt" written on it, and I thought it was cool so I gave it a shot. Brought it home and took one of the balls out and just bit into it; I almost cried because it was so unpleasant. Mom made me toss the rest of it haha. But, thanks to you, now I can experiment with it for real!!
I'm a jordanian and I come specifically from the city of al Karak, the home of the best jameed in the world. I can tell you mansaf is my favourite food and extremely underrated. so glad you made this video. (also that packaged liquid jameed is a crime, no jameed is like my grandma's).
Grandmas are underrated with their heavenly cooking. الله يخليلك اياها
@@CuteCat200200 الله يسعدك
Yes yes ya garaba
Keep telling yourself that lol
Oooh! I have been binging your channel for a while now and thank you so much. The first time I went to Germany I tried a couple Turkish restaurants (along with what felt like a shawarma a day haha) and was amazed at how delicious everything was. (I have never had any Middle Eastern food before) After that I ended up in Turkey and I swear I couldn't find something I didn't like if I tried. I am going there again for vacation in a couple weeks with my wife and I am so excited! It makes me want to go to Egypt now too haha. Thank you so much for this channel, basically every recipe you show is a revelation to me and gives me great memories))) I always wished that I could find Middle Eastern food in my city but it is sort of small and there are only 3 places I have found so far. I have made a couple of your recipes and my whole family loves them)) Thanks again and I hope you continue to spread the word on this brilliant and vibrant cuisine!)
Thanks for sharing that with me, and I'm glad you enjoyed the recipes. I hope you continue to try and enjoy them.
super recipe, thanks for sharing
I love your channel! a tip from a Jordanian after you remove the foam from the meat you partially cook it then finish the meat cooking in the Jameed sauce diluted with the broth. Sahtain
sweet lord that looks so good. i'm going on a quest to find jameed
My grandad is Lebanese but my mother only ever met him once. Thanks to your channel I've been able to cook loads of traditional recipes for her to connect with a part of her heritage she never really knew, all while middle eastern cuisine slowly becoming one of our favourites. The other day we tried muhammara and this is definitely next on the list! Although the Jameed may be hard to find in England haha. Thank you for everything!
I'm glad I can help you with that. You can get the liquid jameed on Amazon and in Arab stores. It is a bit of an acquired taste though, you'll like it if you love blue cheese.
@@MiddleEats thanks mate, love some blue cheese so should be good 😁
you know you ate good mansaf
when you have the sudden powerful urge to sleep
that's how you have a good mansaf and the best sleep ever
Haha yeah I was pretty tired after tasting this. It is quite a heavy dish.
It's actually a sign of carb overload and your body needs you to be asleep so it can breakdown the food. Essentially, your body is trying to tell you that you're a filthy animal who lives to satisfy the flesh and consume beyond your required amount.
@@nohandlegoldk nice
Ah yes, my body telling me what I already know about myself.
Wow Obi, I love mansaf
I use Jameed in the liquid form to make the Iranian famous eggplant dish called Kashk o bademjan absolutely delicious
Another masterpiece piece my friend.
Greetings from Dallas Texas
Is jameed same as kashk (کشک)
Hi Obi! I’m so glad to have found your channel and I love how you’re sharing the food of the Middle East, which I feel is extremely underrated outside of the most common dishes such as hummus, falafel, and shawarma. I believe the Middle East simply has so much more to offer in terms of flavors, textures, and experiences. Now if only I can find jameed where I live as I’d love to try making this dish! :)
You are doing phenomenal job. As we are non Arabs, but loved Middle East cuisines. Always look for your version of recipes.
Love your channel man! It’s really great to see middle eastern food get the representation it deserves!
This sounds amazing! I'm surprised I've never heard of jameed. My Jordanian friends have been holding out on me! 😂 BTW, I noticed your subscriber count has really been blowing up! It seems like just a few weeks ago you passed 50K and now you're well on your way to 100K! Well done. Much deserved for all your hard work!
Idk why some Jordanians (or Arabs in general) hold back/are ashamed of their heritage. I live in Canada and told everyone about mansaf (the dish in this video) so much so that my friends always ask me to let them know if I'm ever making Jordanian mansaf! I've had a group of 12 people before whom all shared the love of this dish haha it's amazing! Ask your Jordanian friends if they can invite you for authentic mansaf because it truly is amazing.
mansaf taste is really heavy and kinda of acquired taste, and if it gets criticized jordanians will get offended, im from jordan so i know what im talking about
I didn't see this one coming .. love it. Here is something new to you:
In the Torah, there is a commandment forbidding the Israelites from cooking a young goat in its mother's milk.
So.. that's how old Mansif is
I believe jameeds addition to mansaf is fairly recent, within the last century. However yes you are correct on the commandment. There are many old Arab dishes which are similar, meat cooked in yoghurt and milk sauces.
One theory I have read about the meat/dairy prohibition was that boiling a kid in its mothers milk was a Canaanite fertility ritual thus taboo to Isrealites
@@grahamrankin4725 That's religion for ya- always trying to make people demonize "the other"! 🙄
Learned something new today
Thanks a ton
Will surely come again for your other recipes
Great Video, and I love your channel!
One thing I'd like to make note of is that, unlike yogurt, jameed does not curdle in high heat. This is why many Jordanians will directly boil their lamb in jameed (after blanching and removing the foam). The advantage of cooking directly in jameed is that the meat infuses the umami flavor of the jameed and even more importantly, it acts as a tenderizing agent similar to how yogurt is used to tenderize chicken during marination. Your lamb will simply fall off the bone!
However, the disadvantage of doing so is that you don't get that yummy stock for making the rice. However, you can always buy lamb stock.
Have you ever made Shankleesh? It’s a Syrian yogurt cheese that is made in a similar process to jameed. My family coats them with thyme and oregano. Absolutely delicious.
Fascinating. I have read about the dried yoghurt but never seen anyone actually cook with it. Thank you, very informative.
This looks delicious! I’m excited to see your channel hit 100k subscribers soon!
Thanks! Fingers crossed it happens soon.
What an amazingly interesting ingredient. I'll definitely keep an eye out for it at my local.
I’m so thrilled I stumbled across this channel. I subscribed so quickly.
Thanks, hope you try the recipes
You cooked it perfectly!
Hello from Jordan 🇯🇴
This looks awesome! Love your videos. I love the explanation you gave about Jameed. Thank you!
Thank you for sharing these amazing recepies
No problem at all!
Thankyou for your video. It look absolutely delicious! So wanna try this ;)
Thank you so much for teaching us these unique and special recipes from your culture it is so fascinating and the way you present your recipes is awesome I wish you continued success thank you I love watching your videos
awesome presentation! perfect recipe 🙂 Thank you so much!
From the look of it, Jameed resembles Ricotta Salata from Sicily, if you ever happen to have some under hand would you care to try to compare them to understand if it could be a substitute? If you say is similar to a stronger Pecorino Romano I think it could do the work.
You need to hide from all the Jordanians coming at you for not soaking the rice in the jameed sauce!! lol
Jokes aside, this wasn't really how we traditionally do Mansaf in Jordan, but I absolutely love your interpretation of it, it looks amazing!
he came very close tho so i give him props
@@laithamarin9359 I don't get to preach since I'm Palestinian and our mansaf is far from traditional haha
@@CuteCat200200 dont say that all mansaf is good mansaf, and your point is correct
That was really educational ! Fascinating what people come up with in order to preserve goods.
I actually have some packs of Jameed somewhere in storage and you just reminded me of it. I will try making the Mansaf over the Eid holiday. Thanks for sharing.
We have this in Iran too. We have a dish of kashk with eggplant (kashk-e-budamjān) and it is delicious!
Such an interesting recipe! I’d never heard of this preserved yogurt. I’m going to try to find some so I can make this.
Great video and great inspiration guys. Thanks P
I had only tried making mansaf once before so I was worried about using jameed while fasting because I wouldn’t be able to gauge the saltiness while cooking (I used wayyyy too much the first time) but the weight measurements were spot on for this recipe, thank you 🙏🏼 😊
I learn so much from you! Thank you for sharing
My gosh thank you for sharing about this ingredient! I'll need to shop around at my local middle eastern groceries to see if they have it!
from a jordanian i hope you can find a good quality jameed, i have had many mansafs from many different places but nothing even comes close to my grandmothers mansaf and my city's jameed. a true authentic mansaf is a magical experience everyone needs to have
Wow, I'll try it when I have the chance. Thanks 😊
Another ingredient I never heard about :) Keep them coming!
Thank you for the knowledge! Awesome channel
First I have heard of jameed. I’m very curious to try it. This entire dish looks amazing 🤩
You've got an amazing channel, with great delivery. I suggest an intro theme as well!
wow this looks INCREDIBLE
Hi Obi! When will you make Hawashi?! I need tips on how to make the dough. Thanks! 😊
I had this in Jordan it was amazing gonna try and make
Spent quite a bit of time in the Gulf and love the food!
I am filipino, and I loveeee mansaf!!
Brilliant recipe. Can we grate the Jameed into the stock and let it melt out?
Hi I can’t find this anywhere in Sheffield, where did u get the liquid Jameed from???
Just go to any arab supermarket
Any arab supermarket theres ones found in cans
@@ابويعرببنبسامالعوادي is it the same taste and quality as the dried jameed
@@hassanjamal4212 to be honest no but there is one kind of liquid jameed that is pretty good and tastes very similar to the dried one
It’s called kasseh jameed جميد الكسيح
It’s usually put in a blue carton
@@ابويعرببنبسامالعوادي ok thanks for that but i prefer just using greek yogurt for richness, and ghee. Fermented products can be tough to digest plus the smell often ooze out of your pores...
What do you recommend as a substitute for Jameed? Also hypothetically would it be possible to make at home with store bought milk? Or does it require a desert climate and a few years to age?
Full fat plain yogurt with stock cubes, salt and maybe a little lemon.
So it is very unique tasting, and I'd highly recommend you try your best to buy it online, but if not there are some substitutes. I think goats yoghurt, Parmesan or Pecorino and corn starch will be a decent substitute.
Thanks, I'd love to make a Jameed quiche, probably with some ceri and mitsuba since they go very well with funk and some walnuts to round out the affair.
I'd use a small amount of jameed for that then, as it is extremely salty. Good luck
im sorry but there is no substitute to true jameed, there are different types of middle eastern yoghurts which can ultimately make a barely acceptable version but jameed is so unique it its flavour and mouth feel that you have to come to jordan to try it, over here we even drink it on its own when we have family gatherings and make mansaf
I tried mansaf on my second to last day in Jordan, back in 2017. We stayed at a couchsurfer's family home and his mother prepared it for us as a goodbye feast. It was such a nice day and a beautiful gesture. I don't think I'll ever forget it. Sadly, I couldn't bare the taste and my body didn't like it either, but thinking about it brings back the positive atmosphere and it honors me that I was able to try some homemade mansaf. Nice to see you present it to a western audience as I don't think it's very well known throughout Europe. Keep it up, I'm really enjoying your uploads!
It is very much an acquired taste. I didn't like it the first time we made it, but the second time I did. I think you have to embrace the funk to enjoy it. That was very sweet of his mother. Glad you're enjoying the videos.
This so fascinating. The middle east is so beautiful and as a western culture we must
acknowledge the warmth and wisdom we benefit from...
That's one of the purposes of this channel, to spread the word about our edible culture.
You should do a video on shanklish. Man, I love that stuff.
Wait until you find about the aged shanklish ;)
@@MrAlio84 I've had young and aged, aged is king 👑
Hi Obie, you could teach us to make jameed, i dont think i can find it where i live. Wonderful video!
Would it still work if you dont boil the meat, and keep the heat lower? I just dont wanna coagulate the proteins. Does anything bad happen if you mix it back in? I've done that with chicken stock
Hi Obi, love your videos! Just wondering, where did you buy the dried jameed?
Looked so good I had to go out and buy some, tastes even better than it looks!
Yummm I loved it wen I visit Amman Jordan tht an maqulbia yummm I make the maqulbia here in US
this is awesome!! how many does this recipe serve? :)
This looks phenomenal
Hi mate, would you not use basmati? Thanks
Ahhh I always thought jameed and kishk were the same thing! Thanks for clarifying 👍
That looks amazing!
Please could you advice on where I can get Jameed from in London?
Excellent recipe
Looks good, I have not tried the Jordanian Mansaf yet, but as a Palestinian, I think the sauce should be more watery to soak the bread
I thought you were going to teach us how to make jameed/kashk :D I would be interested in that!
Could you do kunafa and baklawa dough please?
This is called "kurat" in areas of Pakistan bordering Afghanistan and they (Hazara tribe from Afghanistan,settled in Pakistan) make a dish called "aash" from this....it's delicious
Maybe I am wrong, but jameed seems like the "sürk peyniri" you can find in south-east Anatolia. But sürk cheese is overloaded with herb and spices, it is red... and the flavour is incredibly powerful.
Wait! Never knew jameed and kishik aren't the same. I always used old fashioned kishik, and stopped making it because I'm avoiding wheat. I'll have to look at the ingredients of the liquid jameed in the store. If there are any listed lol. Thank you!
Excellent video
Ive never heard jameed described so eloquently
One thing to note however: there are so many variations of Jameed- and the liquid one doesn’t taste as good or as authentic as cooking from a jameed stone -
Other than that- your recipe is excellent down to your use of shraak bread
But how- in what universe can it be compared to pecorino Romano or Parmesan??!
How???
the pecorino and parmesan analogy works in theory but when you actually eat both its just way different
i wonder if it would be good for macaroni and cheese?? with other cheese added in?
great food... even greater channel!
This sounds similar to the Mizithra cheese, aged and hard for grating, I was able to get here so cheap about a decade ago. I strongly suggest you look into keeping some kefir grains, straining the whey from the "curd," and aging a cheese that could, if goat's milk is used, be an interesting hijack of French aged goat cheese. And very easy DIY. I messed around and aged one disc with pink sea salt, black pepper and brown sugar. I think I have connected the evolution of yogurt as culturally spread probiotics in the Middle East, and I think in the caucuses someone accidentally put a grain in an animal stomach or bladder (enzymes to protect dairy from natural spoilage and lengthen time of edibility) and began parallel processing yeast and bacterium into kefir grains, which can then be expanded into an active whey to separate proteins from milk and consume the lactose.
Wow that is so unique. Never heard of it befor
It is indeed.
مرحبا انا من الاردن الكرك الجميد الكركي رقم 1 في الاردن ❤❤
I was always wondering if Jameed is the same as Kashk! Thanks!
@@Aeronautgal yeah it’s the same
That creaminess, I really need to try it in Cacio e Pepe instead of Pecorino .