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    You are in: Home / Community Forums / Middle East & North Africa / ANYBODY, i need jordanian recipes!!!!!!!!!
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    ANYBODY, i need jordanian recipes!!!!!!!!!

    Go to page 1, 2  Next Page >>
    tabbakh
    Sat Nov 11, 2006 11:28 pm
    Newbie "Fry Cook" Poster
    i really really really need a couple or more jordanian recipes.

    if anybody can help, i would be ever so thankful! icon_biggrin.gif
    chef FIFI
    Mon Nov 13, 2006 10:41 am
    Food.com Groupie
    [quote="chef FIFI"]Middle Eastern Coconut Cake(Harissah)
    Middle Eastern Baked Kufta
    Em Shaat (Middle Eastern Cauliflower Fritters)
    Spicy Middle Eastern Stir Fry.........(kilayah)
    Hummus...smooth & Creamy
    Salata Tahini.......middle Eastern Tahini Salad
    Turkish Coffee....kah'wah
    Spicy Okra Stir Fry(Middle Eastern Style)
    Middle Eastern Warm Zucchini Dip
    Tabouli
    Eggplant With Tahini Yogurt Dressing
    Nescafe......a Different Middle Eastern Coffee
    Zatar Pies(Mock)
    Molukhia.....jews Mallow Soup
    Relaxing middle eastern tea[/quote

    some other dishes to consider are.....
    Mensef, metloubeh, stuffed grape leaves, kufta with tahini, sfiha, fasooliah baidah, bamia....
    I havent posted my recipes for the above but wanted to throw out some dishes that I know are enjoyed in Jordan and maybe you could find a good recipe for it. Good luck.
    Chef #762469
    Wed Feb 13, 2008 2:39 am
    Newbie "Fry Cook" Poster
    I saw your posting on a mensef recipe. I had it in Jordan last year and still am in search of a good reicpe. I used the one on the back of a Jamheed box, but it was not at all like what I had.

    Also, I'm looking for a restaurant in Los Angeles area that would make this dish?

    thanks!
    chef FIFI
    Thu Feb 14, 2008 11:57 am
    Food.com Groupie
    I make mensaf alot and I use the box all the time, I dont have my recipe posted but I will try to give you crash course ot it.

    You should get lamb shoulder and tell the you want it cut into large chunks. If its at a middle eastern store, tell them you need it cut for mensaf and they should know what you mean.

    Wash and season the meat with, seasoning salt, black pepper.

    Bring a water in a large pot to a boil, and place lamb in, the first 1/2 hour make sure you skim the gunk that comes out of the meat. After that add sliced onions and bay leaves, let cook for approximatel 2 hours or until tender.

    When done, pour meat and broth into a calendar and keep the broth on the side.

    In a blender, place the 1/2 the container of liquid jameed in the blender. Blend for about 2 minutes. Pour into a clean large pot. Pour the other 1/2 of the jameed into the blender along and blend for about 3 minutes, because that half will be more solidified. Pour that into the pot.

    You need to add a small container of middle eastern drinkable yougurt to the jameed, add some broth from the meat to the mixture, add 2 cubes of chicken maggi(trust me on this)
    Let mixture come to a boil, and stay close to the stove makign sure you stir quite often especially before it comes to a boil.
    If you like your mensaf really sour, you can add a pinch of citric acid.
    After jameed comes to a boil pick the meat out of the colander with tongs, to avoid getting onions into the jameed, and place meat into jameed. Let simmer another 2-5 minutes and serve.

    *the onions and bay leaves are used to give the meat flavor*
    Um Safia
    Thu Feb 14, 2008 1:36 pm
    Forum Host
    chef FIFI wrote:
    I make mensaf alot and I use the box all the time, I dont have my recipe posted but I will try to give you crash course ot it.

    You should get lamb shoulder and tell the you want it cut into large chunks. If its at a middle eastern store, tell them you need it cut for mensaf and they should know what you mean.

    Wash and season the meat with, seasoning salt, black pepper.

    Bring a water in a large pot to a boil, and place lamb in, the first 1/2 hour make sure you skim the gunk that comes out of the meat. After that add sliced onions and bay leaves, let cook for approximatel 2 hours or until tender.

    When done, pour meat and broth into a calendar and keep the broth on the side.

    In a blender, place the 1/2 the container of liquid jameed in the blender. Blend for about 2 minutes. Pour into a clean large pot. Pour the other 1/2 of the jameed into the blender along and blend for about 3 minutes, because that half will be more solidified. Pour that into the pot.

    You need to add a small container of middle eastern drinkable yougurt to the jameed, add some broth from the meat to the mixture, add 2 cubes of chicken maggi(trust me on this)
    Let mixture come to a boil, and stay close to the stove makign sure you stir quite often especially before it comes to a boil.
    If you like your mensaf really sour, you can add a pinch of citric acid.
    After jameed comes to a boil pick the meat out of the colander with tongs, to avoid getting onions into the jameed, and place meat into jameed. Let simmer another 2-5 minutes and serve.

    *the onions and bay leaves are used to give the meat flavor*


    That sounds delicious Fifi! PLEASE post your recipes when you get some free time icon_razz.gif
    chef FIFI
    Thu Feb 14, 2008 6:29 pm
    Food.com Groupie
    I have wanting to for a long time, the next time I make it I will write down the ingredients as I am making the dish.
    Chef #1494890
    Tue Dec 22, 2009 10:10 pm
    Newbie "Fry Cook" Poster
    No No No, any Jordanian reading this who knows how to cook Mansef would not agree. Never use maggi or any chicken broth when cooking Mansef with Lamb. What is the point of using Lamb just use chicken if you want to do this. Do not use the blender. You should stir the Jameed and yogurt together with a egg while heating, constantly stir till the boil begins. Make sure you use the raw egg to keep the yogurt from curdling. Traditionally you would not use onion or bay leaf. If you do not use jameed people will sometimes use onion and other things such as some spice. You can basically use any type of yogurt. But, if you are using Shanina(drinkable yogurt) you would not use citric acid because it is sour. You can make your own yogurt at home and the longer you let it sit the more sour it will become.
    There are many uses for Jameed like dishes such as mgaratta(dumpling with lentils), shoshbarak(which is like meat filled dumplings), this is just a few. No disrespect intended...

    as for myself I always braise the meat in olive oil or natural ghee before boiling it will sear in the flavor of the meat. You want to make sure you cook the meat till it is just about to come off and then just skim off the top and use the liquid from the meat with the jameed and yogurt. Make sure you boil the meat for some time in the yogurt.
    chef FIFI
    Wed Dec 23, 2009 11:41 pm
    Food.com Groupie
    I beg to Differ....My inlaws who live in JORDAN, make it just as I stated.
    We all have our own versions of recipes, and your recipe works well for you obviously, mine works for us.
    Mensaf without Jameed is just Leban Ma'oud...not Mensaf.
    I respectfully ask that you not tear apart my instructions, if you do not care for my way, feel free to post your own recipe.
    Chef #1494890
    Thu Dec 24, 2009 5:36 am
    Newbie "Fry Cook" Poster
    With all respect, even without jameed Mansef without the yogurt is still referred to as Mansef. Do you know what LAban Ma'oud means? It means thick yogurt. Also referring to plain yogurt. In any rate. Mansef is the national dish of Jordan. I was just stating facts of traditional Mansef not picking apart your recipe.
    Chef #1494890
    Thu Dec 24, 2009 5:37 am
    Newbie "Fry Cook" Poster
    BTW I am Jordanian. Have cooked Mansef all my life.
    chef FIFI
    Thu Dec 24, 2009 11:48 am
    Food.com Groupie
    Honestly this site is open to all to post their version of recipes. I think that works very well, and is helpful and informative, once everyone starts picking at others and downgrading others recipe, its no longer a fun place to be, that being said.
    If you feel your recipe is the best, by all means...POST IT!

    http://en.wikipedia.org/wiki/Mansaf

    Notice that it does mention Jameed!
    Chef Nadea
    Thu Feb 04, 2010 4:56 pm
    Newbie "Fry Cook" Poster
    Chef Fifi--

    Don't listen to the other guy. They way you make it is EXACTLY how my friend makes it. She is Jordanian--Born and Raised...lol I asked her to explain it to me how she makes it and it is if she read your posting icon_smile.gif

    I'm making the mansef for the first time right now... got the lamb in a pressure cooker....wish me luck
    Chef Nadea
    Thu Feb 04, 2010 4:58 pm
    Newbie "Fry Cook" Poster
    With an egg?! seriously dude?!
    chef FIFI
    Sat Feb 06, 2010 12:46 am
    Food.com Groupie
    Thank you!!! icon_biggrin.gif
    Maya's Mama
    Fri Feb 12, 2010 7:35 pm
    Forum Host
    wow!! that was an interesting thread to read.

    I've eaten mansaf alot but never made it. if one of you can post a recipe i'd like to try them (all)...

    btw, what is Jameed??? and where can i get it???
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