Last night,
I devoured my first Mansaf for the first time in over six months! Yes, you heard me right: Six whole months without a taste of my country’s national dish! I know. I could lose my Jordanian citizenship for such a faux pas, but I’m sure those in charge would understand!
The place where we partook of this celestial meal was my friend Ajlounieh’s place, where we, along with other family friends, were invited to a dinner prepared by Ajlounieh’s super mom. Of course, and without doubt, the food was just divine. As was the case with my first Magloubeh in the US, I ate like there was no tomorrow.
Besides the heavenly food, the company was just divine. The guest list was diverse: Jordanians, one Palestinian, a Syrian, a Lebanese and some Americans. All were gathered together to get a taste of Jordan’s famous Mansaf.
So as not to break the tradition, we all enjoyed our Mansaf while talking about nothing less than the political developments in our volatile region. Our primarily pan-Arab chit-chat went on for hours and I have to say it was an entirely engaging and thought-provoking conversation.
Last night was definitely memorable. We had such a truly wonderful, wonderful time. I can’t wait for the day when I start throwing Mansaf dinner parties of my own. Hopefully this day is just around the corner. This picture comes courtesy of the one and only, Ajlounieh.
Hi all,
Seems you all have had great Mansaf experiences. 😀 I myself love Mansaf and lamb is my favorite meat. My husband is Jordanian and we both LOVE mansaf so much. I would like to cook it for him, but my problem is making the yogurt sauce. I always seem to mess it up. I live in the SF bay area and willing to pay someone to teach me. I can also learn by phone. 😀 Thanks to all for listening. Vanessa
o.k., I was not even born in Jordan, but I do cook mansaf here in the US. I cook all the yummy dishes I learned while living there, in Jordan. The only trouble I am having is uncertainty about my samneh. I make two kinds of samneh, but both ways were learned from a Maroccan cook (!)(she calls it smen). I just changed her oregano to saffron. It does not have just the same taste like the one I used to have in Karak, but perhaps the only difference is that I use Trader Joes Unsalted (cow-milk) Butter, and the one back in Karak was made of ewe’s-milk butter? HELP someone out there! PLEASE.
Mellie
Mansaf without using the hands in eating is not considered real meal. Sorry ! It is not the old-fashioned way. It is the traditional way that comes with the package.
What a great way to start the new year! It has been a while since I have had a mansaf, but the last time I made it my fingers smelled like jameed for a couple of days, what a smell to wake up to in teh middle of the night. Maybe I’ll try the yogurt way.
Wait, ajlounieh is the one who made it, right? I think her opinions are obviously biased in this discussion so she should be out 😀 Anyway, I just thought coz usually when they cook rice with samneh it comes up yellowish and I’ve always thought of it as the authentic look for mansaf rice to be yellowish.
About the Fatoush restaurant, actually it’s a nice restuarant that is owned or operated by a Palestinian chef who pretty much lived her entire life in Jordan. You have to really try it if you’re in San Francisco because the presentation they came up with in my opinion is really genious. You really have to see it to know what I’m talking about.