Name of Dish: Type: Ethnicity: Source: Contributor: Manseif M Arabic Almasri Almasri Quantities Units Ingredients 7 lbs lamb, or chicken 6 cups rice ¼ lbs almonds ¼ lbs pine nuts 4 Tbsp vegetable oil 2 Tbsp salt 16 cups water 3 lbs Jameda Directions: Meat preparation: 1. In a pot with 4 cups of water, along with 1 Tbsp of salt, insert the meat (chicken or lamb) and boil for 30-35 minutes at 350oF. 2. boil, drain water and allow meat to cool. Sauce preparation: 3. Soak the Jameda in 2 cups of water the night before, to allow the Jameda to soften. 4. Drain the water. And in a blender add the Jameda along with 4 cups of water, until sauce liquefies. 5. Strain into a pot, and at 350 oF, bring to a boil, with occasional stirring. 6. Let boil for about 10-15minutes 7. Reduce the heat to 300 oF. In the same pot add the meat and 1 Tbsp of salt the contents and allow it cook for 20-30inutes. Rice preparations: 8. In another pot, place 3 Tbsp of vegetable oil, with 6 cups of rice mix together for 2-3 minutes at 275 oF. 9. Add 12 cups of increase temperature to 325 oF then apply cover. And allow cooking for 10 minutes. Then reduce heat to 225 oF and cook for another 5 minutes. Almond and pine nuts preparation: 10.In a pan, with ½ Tbsp of vegetable oil, and 1/4 lbs of each almonds, and pine nuts, and sauté the nuts for about 5-7minutes. Final preparation: 11. On a large platter, a layer of rice is placed on first. Then the sauce is “Jameda” applied all over the rice. The pine nuts and almonds are sprinkled in equal quaintly over the rice. Then the meat is placed along the edges of the platter. Bon Appetite. Serves about 10-12 people.
Name of Dish: Manseif Type: M Ethnicity: Arabic Source: Almasri Contributor: Almasri Quantities Units Ingredients 7 6 ¼ ¼ 4 2 16 3 lbs cups lbs lbs Tbsp Tbsp cups lbs lamb, or chicken rice almonds pine nuts vegetable oil salt water Jameda Directions: Meat preparation: 1. In a pot with 4 cups of water, along with 1 Tbsp of salt, insert the meat (chicken or lamb) and boil for 30-35 minutes at 350oF. 2. boil, drain water and allow meat to cool. Sauce preparation: 3. Soak the Jameda in 2 cups of water the night before, to allow the Jameda to soften. 4. Drain the water. And in a blender add the Jameda along with 4 cups of water, until sauce liquefies. 5. Strain into a pot, and at 350 oF, bring to a boil, with occasional stirring. 6. Let boil for about 10-15minutes 7. Reduce the heat to 300 oF. In the same pot add the meat and 1 Tbsp of salt the contents and allow it cook for 20-30inutes. Rice preparations: 8. In another pot, place 3 Tbsp of vegetable oil, with 6 cups of rice mix together for 2-3 minutes at 275 oF. 9. Add 12 cups of increase temperature to 325 oF then apply cover. And allow cooking for 10 minutes. Then reduce heat to 225 oF and cook for another 5 minutes. Almond and pine nuts preparation: 10.In a pan, with ½ Tbsp of vegetable oil, and 1/4 lbs of each almonds, and pine nuts, and sauté the nuts for about 5-7minutes. Final preparation: 11. On a large platter, a layer of rice is placed on first. Then the sauce “Jameda” is applied all over the rice. The pine nuts and almonds are sprinkled in equal quaintly over the rice. Then the meat is placed along the edges of the platter. Bon Appetite. Serves about 10-12 people.