Mansaf And Tabouli

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Mansaf and tabouli are two popular dishes from the Middle Eastern region.

Mansaf is a traditional Jordanian dish that is typically served at special occasions, such as weddings and holidays. It consists of lamb that is cooked in a yogurt sauce and served over a bed of rice or bulgur. The dish is often garnished with almonds and parsley, and is traditionally eaten with the hands.

Tabouli, on the other hand, is a Levantine salad that is popular throughout the Middle East. It is made with finely chopped parsley, tomatoes, onions, and bulgur wheat, and is seasoned with olive oil, lemon juice, and salt. Some variations of tabouli may also include mint or cucumber. Tabouli is often served as a side dish or as a topping for sandwiches.

Together, mansaf and tabouli make for a delicious and balanced meal that combines the richness of the lamb in the mansaf with the freshness of the tabouli. They are both dishes that are enjoyed throughout the Middle East and are often served together at special occasions and celebrations.

Mansaf And Tabouli Ingredients

1/2 kilo beef mince3-4 small peices chicken breast on the bone1 spice bag @mimosspicebags2 cups of washed basmati rice par boiled extra long grain rice @indiagatefoods don’t soak it1 tbs flour3 tbs butter1 tsp salt1/2 tsp pepper2 tbs 7 spices1 cup raw nuts of your choice

Steps

Sear the chicken peices off in a pan with some oil and set aside .In a large pot cook off 2 tbs butter with 1 tbs flour until combined and add the chicken peices in with the spice bag and add water to generously cover the chicken .These will come to a boil and let them simmer on a low/ medium heat about 40 mins …Once cooked remove them and let them cool down before shredding the breast fillet off the bone and setting aside . Reserve the stock .In the meantime fry off the mince meat well and add salt n pepper and 7 spices .Add the washed par boiled rice on top and fry through the rest of the butter , with a ladle add the reserved chicken stock as a substitute to water for the rice , enough to cover 2 cm above the line .Bring it to a boil and cook like normal rice .In a pan add some olive oil and cook off the nuts until they are a nice golden brown colour .Once the rice is cooked serve it up with the shredded chicken on top , top with the cooked nuts , some fresh parsley and pomegranate seeds for garnish if you like .Best served next to tabouli or fattoush .You can find my tabouli recipe in my reels towards the bottom .