Jordan's AMAZING national dish, Mansaf

I'm going to teach you about Jameed, Jordan's secret ingredient that is packed full of MSG, then we'll use it to make some Mansaf. It's a lamb and rice dish, cooked in a Jameed sauce which is really flavourful. Don't forget to check Kevin's channel out here:
/ @kevinallover
----
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates / middleeats
----
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram / itsmiddleeats
➥Facebook / middleeatsyt
----
References:
Best Ever Food Review Show
Is This Even HALAL!??! UNSEEN Desert Food of Oman's Bedouin People!!!
• Is This Even HALAL!??!...
Kareem Elsayed كريم السيد
حياة قبائل بدو مطروح في مصر - The Bedouin life in Egypt
• حياة قبائل بدو مطروح ف...
Syrian Cooking secrets
طريقة عمل الجميد الاردني في المنزل 🇯🇴 👑
• طريقة عمل الجميد الارد...
Jameed Nutrition
Taylor & Francis online
www.tandfonline.com/doi/abs/1....
Wikipedia Kashk
en.wikipedia.org/wiki/Kashk
Photo of Kashk
LBM1948, CC BY-SA 4.0, via Wikimedia Commons
commons.wikimedia.org/wiki/Fi...
----
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
OXO Kitchen Scissors: geni.us/ihA8Wq
Borner Mandoline: geni.us/BPzBw
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
----
Music by Epidemic Sounds - Referral link for a free trial here
www.epidemicsound.com/referra...
----
0:00 Intro
0:40 What is Jameed?
2:35 How to prep Jameed
3:22 Making the Lamb stock
4:21 Simple Yellow rice
5:19 Making the Jameed Sauce
6:41 Garnish and Assembly
7:50 Taste test & review
----
Ingredients:
200g (7oz) Solid Jameed or 1 500g box of liquid Jameed (Check Amazon, ebay or your local middle eastern store)
1 - 1.5kg (2-3lbs) of Lamb cubes. I recommend shoulder cut into large pieces
6 Bay Leaves
10 Cardamom Pods
2 Onions
Rice
2.5 Cups Medium Grain rice
1/4 Tsp Turmeric
3/4Tsp Salt
1 Tbsp Butter/Clarified Butter
70g Blanched almonds
1 Tbsp Butter/Clarified Butter
2-3 pieces of Saj, Markook or Lavash Bread
----
Directions:
To cook the lamb:
1- Place your lamb cubes in a large pot and completely cover with water
2- Turn the heat up to high and cover with a lid. Bring to a boil and let the boiling continue for 10 minutes
3- Open the pot and skim off any scum that has floated to the top
4- Turn the heat down to medium, and allow this to simmer for 1-2 hours
5- Remove from the heat once fork tender
6- Strain the stock and set it aside
To Prepare the Jameed:
1- Place your solid Jameed in a large bowl and completely cover with water
2- Allow this to soak for 2 hours, changing the water every 30 minutes
3- When the time is up, cut into small pieces and place in your blender
4- Add 300ml of water and blend into a smooth liquid
5- If it's thick add more liquid until you reach a creamy texture
To make the rice:
1- Wash the rice thoroughly until the water runs clear, then drain for 15 minutes
2- Melt the butter in the pot over high heat, and add the turmeric and salt
3- Add the rice, and fry in the butter for 2-3 minutes
4- Pour in enough strained lamb stock to cover the rice by 1 inch or 2.5 cm
5- Boil this on high heat (lid off) until the water line drops below the top of the rice
6- When the water has receded, cover the pot with a tight lid and turn the heat down to low
7- Allow to steam for 20 minutes
To cook the Jameed:
1- Pour the Jameed liquid into a pot, then add stock until you get to a soupy consistency
2- Turn the heat up to medium, and bring this to a simmer. Mix this occasionally to prevent the jameed form settling
3- Once simmering, add your cooked lamb to the pot and cook for 10 minutes further. You may need to thin this out with more water if it thickens a lot while cooking
To Assemble:
1- Place your bread on a serving platter
2- Spread on a small amount of the jameed sauce
3- Add the rice onto the bread
4- Lay the meat pieces onto the rice
5- Toast your almonds in the butter then add to the meat
6- Garnish with parsley and cover the platter with an additional piece of bread before serving

[@MiddleEats]

If you enjoyed the video, check out our patreon at www.patreon.com/MiddleEats. All contributions go directly into the videos! Also don't forget to check out Kevin's channel kzbin.info/door/7hUSz8FZl7wRFDmS55wtNg

[@MAli-rw8ko]

😅Obi where did you get that Jameed from in London? Amazing; we can’t find it in most of Middle East countries

[@MiddleEats]

It is Jameed Karaki, if you're lucky you can find sellers online who send it globally. A friend sent me mine though.

[@MAli-rw8ko]

@@MiddleEats Thanks for replying, thanks for good suggestion, and thanks for all excellent recipes 👍🏻 🙏🏻

[@captainaverage96]

I think it's time for you to share the recipe for pickled vegetables like cucumber and beetroot !

[@khaledneanea1830]

My moon makes Jameed here in NYC delicious recipe my mom says she got the recipe from her Palestinian friend’s in Chicago.

[@shadadams2528]

Mansaf is how Jordanians express affection. Anyone who has tried it is loved by a Jordanian.

[@erinhowett3630]

Oh my goodness! My Jordanian neighbor was telling me about this at our 4th of july bbq! What a coincidence! Then she almost cried when she saw my Arabic coffee pot and brought me some really wonderful za'atar. I have a good neighbor.

[@ubayyd]

How sweet.

[@Kelalasdemonx]

Seems kinda weird she was so emotional over a coffee pot??

[@tamcon72]

@@Kelalasdemonx Arabs are serious about coffee!

[@Kelalasdemonx]

@@tamcon72 None of the Arabs I've met are... and I'm married to one so... still seems outlandish

[@tamcon72]

@@Kelalasdemonx Are you someplace where Middle Eastern coffee pots are common, maybe?

[@oohsquirrel]

Wow great job! As a Jordanian though the liquid stuff just isn't the same, and it's way too salty.. some kinds mix jameed with regular yogurt too and that is a no go. My family is from Karak so we're very particular about our jameed 😂 Fun fact authentic jameed, gram for gram, is more expensive than silver

[@h.ar.2937]

الله يحيي الشعب الاردني و جماعة الكرك يا رب

[@CuteCat200200]

I'd trade all of my silver jewellery for 1 plate of homemade karaki mansaf 🙏

[@yazanal-majali8206]

@@CuteCat200200 tfadal best Karaki Mansaf in London UK

[@rabbitskinner]

Hi what type of rice would you use thanks. Also would you add cinnamon in the stock?

[@sita487]

@@rabbitskinner short grain rice. yes u can

[@h.ar.2937]

I've prepared many mansafs before for 6-12 people. This video is amazing! I might add one thing though: Not all places have great quality lamb so when you remove the scum, the water will still have left over taste and smell of that scum. I'd say it's worth the extra steps: 1) When there is little to no scum, drain the water 2) If necessary, clean the pot (obviously put the meat somewhere) 3) Add fresh water and then add the spices (cardamom pods, black pepper, cinnamon stick, bay leaf) and onions to give it flavor and continue cooking Bonus tip: If you cut the lamb cooking time in half and have the lamb cook in the jameed, it will be much more tender that it literally melts in your mouth and breaks apart as you're holding it in your hand. Jameed acts as a tenderizer and would make the lamb much more delicious. Bonus bonus tip: Pine nuts (if available and you don't mind the price) are amazing as well

[@yazanal-majali8206]

Love the bonus tips 100% about cooking in the Jameed! I’ve used the onion method but not always. Traditional Mansaf we don’t use any of the mentioned spices.

[@h.ar.2937]

@@yazanal-majali8206 Yes you’re right. Spices and onions are to give the meat extra flavour but it doesn’t overpower the dish overall. If anything, the jameed has such a strong flavour that it will be really hard to overpower it with any other flavour! But yes you’re right. Also onions are just cooked with the meat, we end up separating the meat from anything else and only put the meat in the jameed to finish off cooking. Hope that clarifies things

[@yazanal-majali8206]

@@h.ar.2937 yes yes onion is def separated

[@lalkurti]

Great tip! Did you mean to cook the lamb from beginning in jameed or during boiling lamb, half way, add jameed?

[@h.ar.2937]

@@lalkurti Halfway add the lamb to the jameed. I’ll try be detailed. So originally in the video, he said to cook the lamb for 1.5-2 hours or until fork tender. He cooked it in the stock and for the last 10 minutes he placed the cooked lamb in the jameed. *This works perfectly fine!* But my tip was to try and cook the lamb in the jameed for longer. The reason is because yogurt is a tenderizer making the lamb super tender. Literally “melts in your mouth” tender! So basically just follow the same recipe but play with the time you cook the lamb so that it cooks longer in the jameed. Keep in mind though that means you’re gonna have to keep stirring so that the yogurt doesn’t split. Good luck!

[@Amethyst1919]

Yay, new project! I live in the middle of nowhere and thanks to fibromyalgia I no longer drive. I like to try to make things that I don't have easy access to regularly. I make my own yogurt, eggroll wrappers, chorizo, tofu, grow my own bean sprouts, etc. Think I need to try my hand at jameed.

[@soymarie]

@Amethyst19 Hello from a fellow warrior who likes to cook whenever possible! 💜

[@Amethyst1919]

@@soymarie Never heard that term before... had to google it. Been fighting the battle for 15 years.

[@pOOkiNG79]

If you like Ramen, its another great cooking project. Making different Tare and Oils that are needed and they last months at a time. I made ricotta yesterday for a lasagna. I wouldn't call it cheese making, but it did intrigue me to try mozzarella.

[@Amethyst1919]

@@pOOkiNG79 Not much of a ramen fan. I have made my own cream cheese and goat cheese. Finally have rennet for more "real" cheeses. I have done my own pho....

[@Realatmx]

Waw you are amazing💕😍

[@a902l9]

I've got to try Jameed. Jordanian people are beautiful and kind.

[@ahyanzafar6898]

You are one of the only good middle eastern chefs on youtube. I have been watching for a long time.

[@MiddleEats]

Thank you, I appreciate the support!

[@snotrat2]

This is easily my new favourite channel.

[@MiddleEats]

Thank you! Glad to have you on board!

[@lisaboban]

Me too!

[@alexanderfo3886]

And mine. These recipes are amazing.

[@abudifeat50cent]

brother your channel is amazing, I'm an arab but i prefer watching english cooking channel, and you have hit the righr spot. great recipes and done well. i have tried many of them and they are really well done!

[@aimanrosli3429]

I am Malaysian but lived in Jordan for about 6 years during my study. This food is so wonderful that even as foreigners, we are obsessed with it. Never cook it before but watching this video made me feel like making it myself. Need to find some jameed first though.

[@MiddleEats]

That sounds about right, everyone leaves the middle east leaving behind a bit of their heart!

[@mslorena1076]

Amazon

[@KevinAllOver]

That's a hefty chunk of jameed. Looks like you put it to good use - so creamy.

[@MiddleEats]

It was a big one! I actually knocked the weight down to half as it was a lot. Thanks for joining.

[@RoseGold781]

I'm Afghan and we call this quroot. The best quroot I've had was in Uzbekistan. They are made a lot smaller than the middle eastern version so it was the perfect thing to snack on.

[@pOOkiNG79]

How did you snack on it? Just eating it whole? I live in South Africa and this looks amazing. I will do some research to see if there is any way I can find a local supplier.

[@mba1520]

@@pOOkiNG79 i had the central asian one as a snack they are much smaller balls, round shape, it's so salty lol, it goes well with a beer or between vodka shots.

[@alistair981]

Hi there, Indonesian here, my family here already used jameed since i was children most of the time we ask our family or friends that goes to SA, I just knew that it's called jameed now most of the time we call it dried coconut milk, we used them to enrich our coconut milk based dishes and there are a lot of them, like gudeg, opor, or rendang you should try them, i highly recommend gudeg. We used them sparingly not like how you used it, it gives them nice milky flavour, with enough salt and sour that goes well with any coconut milk based dishes.

[@pOOkiNG79]

Sounds fucking fantastic!!

[@sadiew4674]

@Alistair Thank you for sharing 💕 if you don't mind me asking, you mentioned you like authentic Jameed better. Is authentic Jameed a liquid and not a powder? How is it different?

[@adamirshaid7637]

@@sadiew4674 authentic jameed is like the ball from the video, this is from a Palestinian who grew up eating this stuff.

[@Antisemetic1945]

you know you ate good mansaf when you have the sudden powerful urge to sleep that's how you have a good mansaf and the best sleep ever

[@MiddleEats]

Haha yeah I was pretty tired after tasting this. It is quite a heavy dish.

[@nohandlegoldk]

It's actually a sign of carb overload and your body needs you to be asleep so it can breakdown the food. Essentially, your body is trying to tell you that you're a filthy animal who lives to satisfy the flesh and consume beyond your required amount.

[@iBaCKeYeZz]

@@nohandlegoldk nice

[@MiddleEats]

Ah yes, my body telling me what I already know about myself.

[@kwastimus]

sweet lord that looks so good. i'm going on a quest to find jameed

[@MegaKmilinho]

I went to the middle eastern store yesterday and found a Jameed soup starter. Nice find, thanks!!

[@johnburke8337]

Thanks so much for the info on this! When I was younger the closest thing I could shop at for Greek food was a Lebanese store, and, no big surprise, they sold jameed. It had something like "preserved yogurt" written on it, and I thought it was cool so I gave it a shot. Brought it home and took one of the balls out and just bit into it; I almost cried because it was so unpleasant. Mom made me toss the rest of it haha. But, thanks to you, now I can experiment with it for real!!

[@AyaAndTheOddities]

I tasted Mansaf in Jordan a couple of years ago and then tried to make it in New york. I wish I had your video to follow! My mistake was not watering down the liquid jameed/mixing it with the stock. So the salt levels were high. But proper mansaf like yours is one of the most unique dishes ever. Thanks for making it!!

[@eye4aneye760]

Ah thanks for this tip! I’ll keep it in mind when I make mansaf tomorrow 😎

[@AyaAndTheOddities]

@@eye4aneye760 Good luck! Definitely taste the liquid jameed you get and see if it's super salty, then adjust accordingly. Guessing that watering it down with stock will make it super flavorsome vs. just using water.

[@eye4aneye760]

Love your channel man! It’s really great to see middle eastern food get the representation it deserves!

[@Esther-ps3vx]

This looks awesome! Love your videos. I love the explanation you gave about Jameed. Thank you!

[@pepejokaul5111]

Wow I’ve been following your channel for a while and it’s amazing to see how much your channel has grown. As I’ve lived in the Middle East for a while I always love to learn about new Middle Eastern recipes. Thanks for making amazing and always insightful videos 👍🏻

[@MiddleEats]

Thanks, I appreciate the support!

[@UNDISPUTEDNews2024]

super recipe, thanks for sharing

[@antong2413]

Hi Obi! I’m so glad to have found your channel and I love how you’re sharing the food of the Middle East, which I feel is extremely underrated outside of the most common dishes such as hummus, falafel, and shawarma. I believe the Middle East simply has so much more to offer in terms of flavors, textures, and experiences. Now if only I can find jameed where I live as I’d love to try making this dish! :)

[@iramamna1608]

Learned something new today Thanks a ton Will surely come again for your other recipes

[@sharoniponi]

What an amazingly interesting ingredient. I'll definitely keep an eye out for it at my local.

[@jackg8306]

Thank you for the knowledge! Awesome channel

[@Antaios632]

This sounds amazing! I'm surprised I've never heard of jameed. My Jordanian friends have been holding out on me! 😂 BTW, I noticed your subscriber count has really been blowing up! It seems like just a few weeks ago you passed 50K and now you're well on your way to 100K! Well done. Much deserved for all your hard work!

[@h.ar.2937]

Idk why some Jordanians (or Arabs in general) hold back/are ashamed of their heritage. I live in Canada and told everyone about mansaf (the dish in this video) so much so that my friends always ask me to let them know if I'm ever making Jordanian mansaf! I've had a group of 12 people before whom all shared the love of this dish haha it's amazing! Ask your Jordanian friends if they can invite you for authentic mansaf because it truly is amazing.

[@anashamed100]

mansaf taste is really heavy and kinda of acquired taste, and if it gets criticized jordanians will get offended, im from jordan so i know what im talking about

[@paul123p]

Great video and great inspiration guys. Thanks P

[@laithamarin9359]

I'm a jordanian and I come specifically from the city of al Karak, the home of the best jameed in the world. I can tell you mansaf is my favourite food and extremely underrated. so glad you made this video. (also that packaged liquid jameed is a crime, no jameed is like my grandma's).

[@CuteCat200200]

Grandmas are underrated with their heavenly cooking. الله يخليلك اياها

[@laithamarin9359]

@@CuteCat200200 الله يسعدك

[@yazanal-majali8206]

Yes yes ya garaba

[@aluminiumknight4038]

Keep telling yourself that lol

[@willgoncher4643]

This looks delicious! I’m excited to see your channel hit 100k subscribers soon!

[@MiddleEats]

Thanks! Fingers crossed it happens soon.

[@Kedicikcilek]

YES I AM JORDANIAN AND WE USE THIS IN MANSAF you have a british accent, where do you get fresh jameed from in the uk? most the shops are egyptian syrian or maghrebi so i rarely see stuff like this, thanks for posting, the only issue i have with your recipe is using almonds instead of pine nuts, which we consider an essential, otherwise the recipe is practically on point! we also sometimes use ayran to water down the jameed too :)

[@altheac4140]

I learn so much from you! Thank you for sharing

[@treizeheures]

That was really educational ! Fascinating what people come up with in order to preserve goods.

[@alyswilliams9571]

Fascinating. I have read about the dried yoghurt but never seen anyone actually cook with it. Thank you, very informative.

[@natalieatkinson8602]

Thankyou for your video. It look absolutely delicious! So wanna try this ;)

[@kkrsnn5632]

Wow, I'll try it when I have the chance. Thanks 😊

[@lenna2084]

Thank you for sharing these amazing recepies

[@MiddleEats]

No problem at all!

[@ajl8198]

Thank you so much for teaching us these unique and special recipes from your culture it is so fascinating and the way you present your recipes is awesome I wish you continued success thank you I love watching your videos

[@TheCyberDruid]

Another ingredient I never heard about :) Keep them coming!

[@mohabatkhanmalak1161]

I actually have some packs of Jameed somewhere in storage and you just reminded me of it. I will try making the Mansaf over the Eid holiday. Thanks for sharing.

[@Jessica-wo9yo]

I’m so thrilled I stumbled across this channel. I subscribed so quickly.

[@MiddleEats]

Thanks, hope you try the recipes

[@DunyahDances]

That looks amazing!

[@neomeo1045]

Oooh! I have been binging your channel for a while now and thank you so much. The first time I went to Germany I tried a couple Turkish restaurants (along with what felt like a shawarma a day haha) and was amazed at how delicious everything was. (I have never had any Middle Eastern food before) After that I ended up in Turkey and I swear I couldn't find something I didn't like if I tried. I am going there again for vacation in a couple weeks with my wife and I am so excited! It makes me want to go to Egypt now too haha. Thank you so much for this channel, basically every recipe you show is a revelation to me and gives me great memories))) I always wished that I could find Middle Eastern food in my city but it is sort of small and there are only 3 places I have found so far. I have made a couple of your recipes and my whole family loves them)) Thanks again and I hope you continue to spread the word on this brilliant and vibrant cuisine!)

[@MiddleEats]

Thanks for sharing that with me, and I'm glad you enjoyed the recipes. I hope you continue to try and enjoy them.

[@elsasdromart]

awesome presentation! perfect recipe 🙂 Thank you so much!

[@aboodnajar]

You cooked it perfectly! Hello from Jordan 🇯🇴

[@Bassfully]

wow this looks INCREDIBLE

[@alitalhouni2843]

Great Video, and I love your channel! One thing I'd like to make note of is that, unlike yogurt, jameed does not curdle in high heat. This is why many Jordanians will directly boil their lamb in jameed (after blanching and removing the foam). The advantage of cooking directly in jameed is that the meat infuses the umami flavor of the jameed and even more importantly, it acts as a tenderizing agent similar to how yogurt is used to tenderize chicken during marination. Your lamb will simply fall off the bone! However, the disadvantage of doing so is that you don't get that yummy stock for making the rice. However, you can always buy lamb stock.

[@mrsabdulazizmuhammad5222]

You are doing phenomenal job. As we are non Arabs, but loved Middle East cuisines. Always look for your version of recipes.

[@omarm.d2578]

This looks phenomenal

[@indigenous5210]

Thanks brother

[@AttackoftheHam]

Subhanallah 3x Astagfirullah 3x Alhumdulillah 3x La ilaha illAllah 3x.

[@TheProcrastinator85]

I love your channel! a tip from a Jordanian after you remove the foam from the meat you partially cook it then finish the meat cooking in the Jameed sauce diluted with the broth. Sahtain

[@Christinaanncat]

First I have heard of jameed. I’m very curious to try it. This entire dish looks amazing 🤩

[@yt100mil]

great food... even greater channel!

[@imranhaider2013]

Excellent recipe

[@Marymina6754]

Wow Obi, I love mansaf I use Jameed in the liquid form to make the Iranian famous eggplant dish called Kashk o bademjan absolutely delicious Another masterpiece piece my friend. Greetings from Dallas Texas

[@frwm2427]

Is jameed same as kashk (کشک)

[@aluminiumknight4038]

Good video, thank you for covering our national dish! I wanted to add some details, starting from the garnish pine seeds are more traditional and they taste amazing but almonds are great too and you can use a mix of them, best would be frying the almonds in Arabian ghee (or a neutral oil) removing them and turning off the heat, then frying the pine seeds on the remaining heat, you can use low heat carefully. If you used ghee you can toss it in your "Laban" or on your "shraak" bread, I would toss it in the Laban if the meat is not fatty enough. Secondly, let's talk about the "Laban" or "sharaab", notice that jameed is made of buttermilk, not yoghurt, at least in Jordan. But here's the deal: you can just use buttermilk (Laban MkhiiD) and not use any Jameed, butter milk should be slightly sour and you can add a little bit of Jameed to get the vibe. This is not traditional but it is practical :) some people from syria even use only yoghurt, but that's kinda different. I like my mansaf with a lot of Laban, I pour it in a "lake" between the rice and let the rice soak it and repeat, this gives you a good texture to start eating with bare hand caveman style :) if you practice a few hundred times you make make it look elegant.. But you can just use a spoon, no fork! If you can use a fork then your mansaf is too dry! (at least for my taste lol) about the meat, lamb is best, goat can be good but chewy, beef just don't, chicken can be used but I won't call it mansaf, it is delecious tho.

[@alfiehansen5793]

My grandad is Lebanese but my mother only ever met him once. Thanks to your channel I've been able to cook loads of traditional recipes for her to connect with a part of her heritage she never really knew, all while middle eastern cuisine slowly becoming one of our favourites. The other day we tried muhammara and this is definitely next on the list! Although the Jameed may be hard to find in England haha. Thank you for everything!

[@MiddleEats]

I'm glad I can help you with that. You can get the liquid jameed on Amazon and in Arab stores. It is a bit of an acquired taste though, you'll like it if you love blue cheese.

[@alfiehansen5793]

@@MiddleEats thanks mate, love some blue cheese so should be good 😁

[@slothape]

I've learnt so much from you :)

[@zaidAlali-vq6yx]

Wow, it is a popular food in Jordan. Greetings to you

[@viralnorn9173]

My gosh thank you for sharing about this ingredient! I'll need to shop around at my local middle eastern groceries to see if they have it!

[@laithamarin9359]

from a jordanian i hope you can find a good quality jameed, i have had many mansafs from many different places but nothing even comes close to my grandmothers mansaf and my city's jameed. a true authentic mansaf is a magical experience everyone needs to have

[@jamesblaisdell5571]

It looks delicious!

[@Truckseller89]

I had this in Jordan it was amazing gonna try and make

[@geoffwalters3662]

Spent quite a bit of time in the Gulf and love the food!

[@sbaumgartner9848]

Wow! Your number of subscribers has gone up by 50% in just a couple of months. The two of you deserve it.

[@CPrs3394]

Looked so good I had to go out and buy some, tastes even better than it looks!

[@draaaykedraaayke6719]

You've got an amazing channel, with great delivery. I suggest an intro theme as well!

[@andrea41970]

I love this stuff yummy

[@EmilyJelassi]

Such an interesting recipe! I’d never heard of this preserved yogurt. I’m going to try to find some so I can make this.

[@HeatherBowden]

My favorite dish

[@theepicpros9294]

I didn't see this one coming .. love it. Here is something new to you: In the Torah, there is a commandment forbidding the Israelites from cooking a young goat in its mother's milk. So.. that's how old Mansif is

[@MiddleEats]

I believe jameeds addition to mansaf is fairly recent, within the last century. However yes you are correct on the commandment. There are many old Arab dishes which are similar, meat cooked in yoghurt and milk sauces.

[@grahamrankin4725]

One theory I have read about the meat/dairy prohibition was that boiling a kid in its mothers milk was a Canaanite fertility ritual thus taboo to Isrealites

[@jonahs92]

@@grahamrankin4725 That's religion for ya- always trying to make people demonize "the other"! 🙄

[@bondydoub]

i love mansaf, yuuum 🤤🤤🤤🤤

[@celia788]

Have you ever made Shankleesh? It’s a Syrian yogurt cheese that is made in a similar process to jameed. My family coats them with thyme and oregano. Absolutely delicious.

[@Fenrisulphur]

Ahhh I always thought jameed and kishk were the same thing! Thanks for clarifying 👍

[@anazrotz5772]

Wow that is so unique. Never heard of it befor

[@MiddleEats]

It is indeed.

[@karanrajpoot7753]

Very nice

[@jasminemohandes-barg8030]

We have this in Iran too. We have a dish of kashk with eggplant (kashk-e-budamjān) and it is delicious!

[@Thunder-db6bk]

Looks delicious.

[@MiddleEats]

Thanks!

[@nushieeee]

I had only tried making mansaf once before so I was worried about using jameed while fasting because I wouldn’t be able to gauge the saltiness while cooking (I used wayyyy too much the first time) but the weight measurements were spot on for this recipe, thank you 🙏🏼 😊

[@niza4953]

OH MYYY ATE THIS A LOT AS A CHILD!!!!

[@t00bgazer]

Id love to see you make pides!

[@Anesthesia069]

I thought you were going to teach us how to make jameed/kashk :D I would be interested in that!

[@CuteCat200200]

You need to hide from all the Jordanians coming at you for not soaking the rice in the jameed sauce!! lol Jokes aside, this wasn't really how we traditionally do Mansaf in Jordan, but I absolutely love your interpretation of it, it looks amazing!

[@laithamarin9359]

he came very close tho so i give him props

[@CuteCat200200]

@@laithamarin9359 I don't get to preach since I'm Palestinian and our mansaf is far from traditional haha

[@laithamarin9359]

@@CuteCat200200 dont say that all mansaf is good mansaf, and your point is correct

[@glori_val]

I am filipino, and I loveeee mansaf!!

[@cz2301]

Hi Obie, you could teach us to make jameed, i dont think i can find it where i live. Wonderful video!

[@leilaeissa3348]

How could anyone dislike his channel?!

[@gabelfra1]

That creaminess, I really need to try it in Cacio e Pepe instead of Pecorino .

[@amybelk3094]

Yummm I loved it wen I visit Amman Jordan tht an maqulbia yummm I make the maqulbia here in US

[@omarm.d2578]

Okay thats it Im going to the Middle Eastern store to make this

[@moe003]

Bravo Obi I love Mansaf but have always been intimidated in making g it.

[@pdunbarUNC]

Delightful

[@AlastairjCarruthers]

You should do a video on shanklish. Man, I love that stuff.

[@MrAlio84]

Wait until you find about the aged shanklish ;)

[@AlastairjCarruthers]

@@MrAlio84 I've had young and aged, aged is king 👑

[@joolscornwell1307]

Yummy

[@snsnsnsss]

Hi Obi, love your videos! Just wondering, where did you buy the dried jameed?

[@eduran6971]

Hi Obi! When will you make Hawashi?! I need tips on how to make the dough. Thanks! 😊

[@lisapetelo8446]

this is awesome!! how many does this recipe serve? :)

[@alajnabiya]

Wait! Never knew jameed and kishik aren't the same. I always used old fashioned kishik, and stopped making it because I'm avoiding wheat. I'll have to look at the ingredients of the liquid jameed in the store. If there are any listed lol. Thank you!

[@ahyanzafar6898]

Could you do kunafa and baklawa dough please?

[@gouriverma]

This is one of my favourite dish, also similar to the Kashmiri Yakhni

[@alaamomani3269]

I am from Jordan and I’m not being bias but it’s the best dish on earth