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Jameed Chicken Mansaf
A celebratory Jordanian dish featuring tender chicken simmered in a rich, tangy yogurt sauce made from jameed (dried fermented yogurt), served over fragrant rice and garnished with toasted nuts. Mansaf is considered the national dish of Jordan and is a symbol of hospitality and generosity.
๐ง ์ฌ๋ฃ
- 1 whole Whole chicken(cut into serving pieces)
- 500 g Jameed (dried fermented yogurt)(crushed and soaked in water overnight, then blended smooth)
- 500 ml Plain yogurt(thick and sour)
- 3 cups Long-grain rice
- 4 tablespoons Ghee or olive oil
- 1 medium Onion(chopped)
- 5 pods Cardamom pods
- 2 leaves Bay leaves
- 0.5 teaspoon Turmeric
- to taste Salt
- to taste Black pepper
- 0.5 cup Pine nuts(toasted)
- 0.5 cup Almonds(slivered or whole, toasted)
- 3 tablespoons Parsley(chopped, for garnish)
- as needed rounds Shrak bread or pita bread(for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Jameed: Crush the jameed and soak it in water overnight. Drain and blend with fresh water until completely smooth.
- 2
Boil the Chicken: Place the chicken pieces in a large pot with enough salted water to barely cover. Add the chopped onion, cardamom pods, and bay leaves. Bring to a boil, skim off any scum, then reduce heat and simmer for about 45-60 minutes, or until almost cooked through. Reserve the chicken broth.
- 3
Cook the Rice: Rinse the rice until the water runs clear. In a separate pot, heat ghee or olive oil over medium heat. Add the rice and toast for a minute. Add 4 cups of chicken broth (or water), turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes, or until tender. Let it rest, covered.
- 4
Prepare the Yogurt Sauce: In a large saucepan, gently heat the blended jameed and plain yogurt over medium-low heat. Stir constantly to prevent curdling. Add about 2-3 cups of the reserved chicken broth to reach a creamy, sauce-like consistency. Continue to stir until the sauce is heated through and just begins to simmer. Do not boil vigorously.
- 5
Combine Chicken and Sauce: Add the cooked chicken pieces to the yogurt sauce. Let it simmer gently for another 10-15 minutes to allow the flavors to meld. Season with salt and pepper to taste, being mindful of the saltiness of the jameed.
- 6
Assemble and Serve: To serve, spread Shrak bread or pita bread on a large platter. Top with the cooked rice, then arrange the chicken pieces over the rice. Pour a generous amount of the jameed sauce over the chicken and rice. Garnish with toasted pine nuts, almonds, and chopped parsley.
๐ก ์ ๋ฌธ๊ฐ ํ
- โStir the yogurt sauce continuously to prevent it from curdling.
- โIf jameed is unavailable, a mixture of plain yogurt and ayran can be used, though the flavor will be different.
- โToast the nuts just before serving for maximum crispness.
- โServe hot, traditionally eaten with the right hand.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Traditionally made with lamb, chicken is a popular alternative.
- Some recipes include a beaten egg whisked into the yogurt sauce for added richness.