I love Cooks Illustrated! It's my all time favorite too. It's amazing how much you can learn in one little magazine.

just saw these on foodtv. look YUM and when i went to the website they got rave reviews:

Holiday Biscotti Recipe courtesy Giada De Laurentiis

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish




Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Noura's Holiday Crunch (suitable for Christmas/Hannukah/Eid)

8 or 9 Cups of Cereal (I use a mixture of 2 Rice/2 Corn/2 Wheat Chex & 2 or 3 Crispix)
4 C Cheerios
4 C tiny pretzel twists
4 C cashew halves & pieces (sometimes I mix cashew & peanut)
4 C mini marshmallows (optional if going Halal)
** originally it also had 2 C plain M&M's but I found it too sweet, so I omit them completely
1 20 oz pkg of white almond bark
6 squares of chocolate almond bark

Divide all ingredients, except almond bark, b/t 2 large greased baking pans & stir gently to mix. Melt white almond bark in microwave for about 3 min, stirring b/t each minute. Pour over crunch and stir to coat. Chill until firm - about 15 min (I put them in the freezer). Melt Chocolate almond bark and place in ziploc bag (place open ziploc into micro-safe cup and place almond bark directly in it to melt. After heated, close bag and cut a small corner off the bottom of the bag. Drizzle chocolate over crunch mixture in criss cross design. Chill until firm. Loosen & break into chunks. Store at room temp. It makes a lot!!!

**I get those decorative cellophane bags and fill them to give as gifts to my clients and students or into a tin for family & friends. I also like to bring it to holiday parties for the snack table. The bowl empties pretty quickly!
I usually do this in a double batch also - everyone loves it!
Enjoy.
Noura

Do you think it would be okay with the white and chocolate barks reversed? I don't care much for whatever is in white "chocolate" and would prefer to maybe have it as the drizzle instead of the coating.

Otherwise it sounds yummy.

I posted this one a while back in this thread and yes they come out wicked yummy!!!!! I omitted the nuts since my daugther is allergic but I bet they would just add to the yumminess!

prolly... the white almond bark is "vanilla" flavored. I've never done it the other way 'round, but I don't see why it wouldn't work just fine.
btw, my batches today came out deelish! I have them all packaged up to give to students & clients next week.

You must have alot of willpower. I'm afraid if I make it I'll just end up eating most of it myself.

Someone at work brought in something called Aussie Bites. He offered me one and I tried it and absolutely fell in love with the things. He said he got them at Costco. Not sure if that is a national chain or not.
Anyways, I went online to see if I could find a recipe for them since I don't have a Costco membership. I found a recipe and am hoping to try it out in the next few days. If it turns out good I'll post it.
they look like mini muffins but are harder like a cookie. They have oats, flour, honey, butter, sunflower seeds, raisins and some other few things. They are just yumalicious!

oopsies

Plum pastries for Jen:

Dough:
the recipe is very simple, only butter (150g= 5,3oz), white flour (150g) and cold water (1 small cup). 1tsp baking powder is optional.

mix the butter and flour (+baking powder if you want), add the water and mix fast (if you mix it too much it won't be crispy!). Put the dough to the fridge and let it get cold.

Roll the dough into a rectangle and turn 1 third on top of the middle from both sides, roll again.. repeat at least twice more and let the dough get cold again in the fridge.

flatten the dough with a rolling pin and cut the dough to squares. Cut the corners of the dough in concentric corners. Add some jam in the middle. Lift the corners up and put them together in the middle and wipe some egg all over them and put them in the oven.

It's a puff pastry which you can buy pre-made. I'm not sure on the temp or time of baking, so i'll have to check it out. I can see 400-425* being used as the temp, and20-30 mmiinutes for time, but I can't say if that will work for this recipe or not... temp probably but no idea on the time. Experiment!

Does anyone have a Jordanian (preferably northern Jordanian) recipe for stuffed grape leaves? I looked at Bridget's recipe, but it doesn't look like what i was eating. But maybe?

I have also been looking for a stuffed grape leaves recipe, but what I am looking for is the type that you put meat and rice inside and cook over night? Kurdish (and I am sure other groups of) Jews make this. It is incredible. I think its called yaprach?

I foudn this:

Yaprak Dolmasi



(Stuffed Grape Leaves)

Makes enough for + - 50 rolls



2 lg. onions, minced

125 ml. olive oil + 70 ml. for pot

125 g. finely ground lamb

several lamb bones*

100 g. round rice

3 T. pine nuts

1 t. allspice

1/8 t. cinnamon

1 T. dried dill or 2 T. fresh, minced

salt, pepper

500 ml. water



*Bones are not crucial to this, but do add to the authentic flavours typical for this dish.



Turkish variations call for mint, currents and pine nuts roasted in oil. Leave out the allspice but add the juice of 2 lemons. This is a very tasty combination for those not wishing to use meat.
Sauté the onions in oil until glassy, add the rinsed and drained rice, sauté for another 5 minutes. Add the meat, nuts, spices, pepper and salt well.
Roll according to instructions. Lay several lamb bones at the bottom of a large pot and cover with 3 or 4 extra leaves. Lay one layer of the rolls snuggly and arrange 3-4 slices of lemon, repeating with another layer of rolls and lemon slices (end with lemon slices).

Pour over the water, the 70 ml. of olive oil and place an upturned heavy plate on top of the rolls. Lid and slowly bring to a boil. Lower heat and gently simmer for 50 minutes. Test one - the leaves should not be tough nor so soft that they fall apart.

Serve with wedges of lemon and a dipping sauce of yoghurt stirred with a little olive oil and minced garlic.

http://www.epicureantable.com/tutgrapeleav.htm is where it comes from... but it's not overnight. I'll keep looking.

julianna thanks so much!

Hey, I just made this again and completely substituted the marshmallows for Craisens (dried cranberries) and it is really delicious! Just thought I'd share this tip. Merry Christmas everyone!
Noura

I've never really heard of Jordanian recipes by region. Every family usually has their ways of doing things but it has nothing really to do with where they live.

This is how I make grapleaves:

Stuffing mixture:

2 cups rice (I like jasmine) washed and soaked for at least 30 min.
1 cup of ground lamb meat (ask the butcher to make it chili style, you can also use beef)
2 tsp bharat (all spice mix)
1 tsp salt
2 tsp olive oil
2 tsp vegetable oil
1/2 tsp pepper

mix all together

Im not going to explain how to roll or prepare the grapeleaves for rolling bcz I am assuming you already know that.

Once you have have all the grape leaves rolled. Assemble into a pot:

The bottom layer of the pot should have some lamb chops, lamb shoulder chops, or rack of lamp with some fat trimmed off. Then add some tomato slices, grapeleaves, adding tomato slices here and there between the grapelaves.
You can also add a serrano pepper to the middle of the pile which will give it a nice kick.

Squeeze the juice of 2 lemons over the grapeleave and cover with water. Bring to boil and let simmer for the remainder of the cooking time. The slower you cook them, the better. Also, don't let all the water evaporate, because that is what keeps them juicy and tender.

I have a recipe that I want to try, but I'm a little confused about one of the listed ingredients.

Here's all the ingredients:

2 cups oats
2 cups whole wheat flour
2/3 cup brown sugar
1 (3 1/2 ounce) can unsweetened coconut
1/2 cup sunflower seeds
1 cup dried fruit (raisins, dates, figs, cranberries, etc)
1/4 cup honey
1 cup unsalted butter
1 teaspoon baking soda
2 tablespoons hot water

The item in question is the coconut. At first I bought shredded coconut but today when I went to the store I got some coconut milk.
I'm not sure which to use!
The consistency of these baked goodies should be something like a cookie, but they get baked in mini muffin tins.

Anyone?

If you want the texture of shredded coconut then you should use it, but if the coconut milk is used for moisture then maybe you can use some of both?

Yeah I'm just not sure. I'll fiddle around with it and see what I can come up with. I know what they should taste like when done, I've just never made them before.
Maybe I'll make them tomorrow.

Thanks for replying Sarah

i was wracking my brain trying to figure out which it was... i thought maybe because there isn't much liquid in the recipe it would be canned coconut milk. but now i'm thinking its shredded coconut. but then why would the recipe say canned?! do you remember their being chunks of coconut though? either way let us know... if you figure it out i'd love to try it! it sounds yummy!

Here's a recipe I made tonight that definitely got a thumb's up - it's a keeper. The original is from Relish Magazine and my adaptation is in parentheses.
Noura


Apricot & Lamb (Chicken) Tagine

3 T Canola oil (Olive oil/ eyeballed it)
2 large onions (1 small)- thinly sliced
2 lbs boneless leg of lamb, trimmed & cut into 1" pieces (1 lg boneless skinless chik breast)
(sliced bell pepper - 1/4 each red, green, yellow, red)
1 t turmeric
1 t ground ginger
1/2 t ground coriander
1/2 t cinnamon
1/2 t salt
1/2 t freshly ground black pepper
1/4 t ground allspice
3 C lower sodium chik broth (1/2 C veggie broth)
1 15 oz can chickpeas (rinsed really well, no gas bubbles!)
1 C dried apricots/ abt 6 oz (eyeballed it, maybe 12-15 apricots cut in 1/2)
1 T honey

Preheat oven to 350 (I used tagine, no oven)
Heat oil in lg skillet over med. heat (everything went directly into tagine basically in the order listed here) . Saute' onions abt 5 min. Add meat & cook til pieces are no longer pink (4-5 min). **They say transfer mixture to slow cooker here (mine stayed in tagine)**. Add spices, (add bell peppers) pour in broth. Stir in chickpeas, apricots and honey. Cover & cook on medium for 4 hrs (cooked on medium on stovetop for 25 min). (*Served w/ fresh bread- although since I'm trying to cut back on bread, I ate mine mostly w/ a fork*).
Original recipe says serves 6 so I'm sure these stats are off w/ my alterations, but if you follow theirs here ya go:
per serving:
380 calories, 13 g fat, 32 g prot., 34 carbs, 6g fiber, 670 mg sodium (whoa! didn't realize it was so high in fat & carbs!)

Noura

too bad you didn't post this a few hours earlier! i also h ad some lamb hanging around i had to make last night! i ended up just doing a simple herb/garlic/lemon/evoo rub and roasting it in the oven with vegetables! looks like a good recipe!

ok gals, dumb question. nessa and i love garlic. i get to peel them. any quicker or better way to peel the garlic instead of using a knife?

YES! - there's a handy little rubber tube just for that purpose. I forget what it's called, but you can find it at most kitchen gadget stores. They work wonders! Maybe called Garlic Roller or something?

Cook for 4 hours????

Got any rubber tubes laying around charles?

J

this is what I would call a perfect recipe for a crock pot! Like I said, in the tagine, it was only about 25 min once *everything* was in it. Maybe 45 all together? Dinner was ready in less than an hour for sure.

Does anyone have a reliable recipe for a Red Velvet Cake WITHOUT the box mix????

yeah but nessa uses them to whip me with

easy garlic opening: separate the cloves from the whole head. put them in a metal bowl. place another metal bowl over it (preferrably slightly smaller) and shake it like crazy!!! when i mean two bowls i mean both facing inward so the garlic cloves are inside.


most cooks in morocco these days don't have a lot of time to cook tagines for hours and hours. every wife in morocco has a pressure cooker. they do either all or part of the cooking in there to cut down the time drastically! i have a pressure cooker here but my husband swears the ones in morocco are better and we'll get one next time we go.

melly, did you ever figure out what was correct for those cookies?! i want to make them!

Yes, I'm embarrassed to admit I just wasn't paying enough attention when I read through the directions.

My son and I made them yesterday. I only had a small bite, but my son had about 5 of them and I brought some in to work and they ate them up. Sooo, I guess they're okay.

"Aussie Bites"

2 cups of oats
2 cups of whole wheat flour
2/3 cup brown sugar
3 1/2 oz shredded coconut (I bought a 14 oz package and just used 1/4 of it)
1/2 cup sunflower seeds
1 cup dried fruit (I used raisins, but you could add other kinds, raisin sized)
1/4 cup honey
1 cup unsalted butter
1 teaspoon baking soda
2 tablespoons hot water

Preaheat oven to 350 degrees F.

Combine first 6 "dry" (there was my hint about the coconut) ingredients in a bowl.

Melt the honey and butter and set aside.

Mix the baking soda and water and add to the butter mixture.

Pour the butter mixture into the dry ingredients and mix well.

Place tablespoons full into mini muffin cups (don't grease).

Bake 10 minutes or until golden brown then cool on wire racks.

I found that they needed more like 8 or 9 minutes but oven temps vary. And i didn't cool them on wire racks, I like to cool baked goods on paper towels to get some of the grease off.

Hope you like 'em.

Vidalia Corn Muffins
From Paula Deen/Foodnetwork

1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.
In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

The picture on the foodnetwork site shows them round, like muffins, so I imagine you can do them in a muffin pan as well.

I HAD to make this recipe the minute it was brought up in the other thread today. I ran to our Arabic market and picked up all the necessary things (including toum because I like it inside my schwarma) They actually had it! I wasn't paying attention all the other times I shopped there I guess.

It was ABSOLUTELY FABULOUS! I hope everyone makes this. One thing I changed... I didn't turn the chicken over. Maybe my broiler is slower than yours, but they were done by the time they got any color on top so I just took it out!

Here's a pic of my sandwich:

Yay! I'm so glad you liked it! It looks very YUMMY! Now if you think of anyway to make it better, you be sure to share it with me

And yes, my broiler is very slow. I have a gas oven and I find it browns much better in the electric ovens.

what's the purply red stuff on the very left? Looks like watermelon or beets?

they are pickled turnips called Kabis Lefet (or a spelling similar)! they are that bright color because they use beet juice to dye it that way. yum!!!

Hello Everyone. I don't post too often these days...but I would like to invite you all to visit the cooking blog of a good friend of mine. She records herself cooking and posts the videos. It also includes a bunch of M.E. dishes...you surely can impress your SO by surprising them with making one of these dishes. She does this for fun, and I figured you'd all befit from these...God knows I have! If you decide to comment....tell her that Y.F.A. sent ya ;-) Enjoy and good luck!

ETA: www.mimicooks.com ;-)

Thanks for the link -- this is great! It is so helpful to see it being done.

Yes, thank you Lulu... I bookmarked - very helpful!

I had this for lunch today using ground chicken. I didn't have the fries and dip because I forgot to buy a cucumber when I was at the store. Also, instead of a roll I grilled up a portabella mushroom and put the burger on top of that since I'm locarbin' it these days. It was really really good!!!! Love the tomato-olive paste too. She says you can make spaghetti sauce using this paste but I'm not too sure I'd like it with that.

NOTE: She says to saute the onion and garlic for 5 minutes but if I did that my garlic would be black so I sauteed the onion for 4 minutes and plopped the garlic in for that last minute and it was good to go!

Chicken or Turkey Spanakopita Burgers and Fries with Yogurt Dip Recipe courtesy Rachael Ray
See this recipe on air Thursday Mar. 06 at 2:30 PM ET/PT.

1 package store-bought frozen fries, any variety
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 tablespoon butter
3 cloves garlic, 2 chopped, 1 crushed
1 red onion, 1/2 chopped, 1/2 thinly sliced
1 box, 10 ounces, frozen spinach, defrosted
2 teaspoons dried oregano, lightly crushed in the palm, divided
1/4 pound feta crumbles
1 1/3 pounds ground chicken or ground turkey breast, 1 package
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1/3 seedless cucumber, thinly sliced lengthwise, plus 1 small, 2-inch piece of cucumber peeled, trimmed and chopped
2 plum tomatoes, thinly sliced lengthwise
Salt and pepper
1 1/2 to 2 cups good quality plain yogurt, look for Greek yogurt
1/2 lemon, juiced
1 cup arugula, coarsely chopped or shredded
4 crusty rolls, split
Topping:
2 roasted red peppers, drained
1/4 cup flat-leaf parsley, a generous handful
1/4 cup 10 to 12 pitted kalamata olives
Hot pepper rings or pepperoncini, optional


Preheat oven to directions on the package and bake fries until crisp.
Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.

Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side.

Season the sliced cucumbers and tomatoes with salt and pepper. Toast rolls, if you prefer.

Place remaining chopped cucumber, the crushed clove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve with the fries as a dipping sauce. Rinse out the processor bowl and return to base.

Place red peppers, parsley and olives in food processor, season with salt and pepper and process until a paste forms. Place cooked burgers on roll bottoms. Top the burgers with sliced cucumber, tomato, reserved red onions, shredded arugula and hot peppers, if using. Slather roll tops with red pepper and olive paste and serve with chips of choice.

I was browsing Egypt News and found this list of good recipes.....If any are interested post your favorite recipe.

Kibbeh (Stuffed Cracked Wheat Shells)

FOR THE SHELLS

250 g (8 oz) burghul (cracked wheat)
500 g (1 lb) minced beef
1 onion, coarsely chopped
salt and pepper
FOR THE STUFFING


1 onion, finely chopped
2 Tbs. sunflower oil
2 Tbs. pine-nuts
500 g (1 lb) minced beef
salt and pepper

sunflower oil for deep-frying
To make the shells, soak the cracked wheat for about 20 minutes in water, then drain. Blend the meat, onion, salt and pepper in a food processor. Then process again, in batches, with the cracked wheat and continue until the mixture is soft enough to work like a dough. Knead well by hand

For the stuffing, fry the onion in oil till soft, then add the pine-nuts and fry till golden. Add the meat, salt and pepper and stir until the meat changes colour.

Wet your hands. Take a small egg-sized portion of the shell mixture and roll into a ball. Make a hole in the centre with your finger and shape into a thin-walled pot with a pointed bottom by turning and pressing it in your palm. Place some stuffing into the hole and pinch the top of the pot together to seal it. Shape the top into a point. Repeat with the rest of the mixtures, wetting your hands frequently.

Heat the oil. Deep-fry 4 or 5 kibbeh at a time until golden brown and drain on kitchen paper. Serve hot. Makes 20.



Masalikia (Chicken livers with peppers, onion and tomatoes)

3 tablespoons butter
1 onion, cut into 1-inch pieces
1 garlic clove, chopped
1 red pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1 chili pod, finely chopped
1 pound chicken livers, cut into large pieces
salt and ground white pepper, to taste
2 tomatoes, peeled, seeded, diced

Heat the butter in a large Teflon pan. Saute the onion, garlic, peppers and chili. Add chicken livers and season. Saute well. Add pieces of tomato and toss with the liver. Season to taste and arrange on serving platter.

Warak Einab (Stuffed Vine Leaves)

2 medium onions, finely chopped
2 carrots, grated
5 tomatoes, peeled and diced
2 cups rice
1/2 cup parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh coriander, finely chopped
salt and freshly ground white pepper, to taste
2 tablespoons lemon juice
1/2 cup sunflower oil
1 pound vine leaves

Mix the vegetables, rice and herbs. Add the lemon juice and some of the oil. With a sharp knife, remove stalks of vine leaves and reserve. Spread each vine leaf on a smooth surface, shiny side facing down. Place a pencil-thin amount of the vegetable mixture in each leaf. Fold in the right and left sides and roll up tightly.

Put the vine stalks in a pot and place the stuffed vine leaves closely packed on top. Cover with salted water and the remaining oil. Cover and simmer gently over a moderate heat for 30 minutes. Remove vine leaves from pot and place on a platter.

Lentil Soup (Shourbet Ads)

Ingredients

1 1/2 cup fine lentil (washed and drained)
1 small chopped onion
4 tbl. Margarine
1/2 tsp cinnamon and coriander
5 cups water
1 tsp salt
1 tbl chopped parsley

Steps

In a medium saucepan, put the fine lentil and water on high heat. When the skim appears, remove it with a spoon and lower the heat.
Let it simmer for 30 minutes or until lentil is tender.
Heat margarine in a pan.
Add the onion and stir until it turns into a yellow color.
Pour it on the lentil and mix in the cinnamon, coriander and salt.


Kofta

2 lbs beef.
2 onions.
1 slice soft bread.
1/2 cup milk
salt, pepper


Method
Mince beef and onions twice (till smooth consistency),soak bread in milk and add to meat together w/ the seasoning.
Mix well and shape into rounds 2-3 inch in diameter.
Grill or fry on skewers or in a double grill untill cooked.

Anyway that is enough for tonight I will add more tomorrow.

Cheryl

Thanks for sharing this! I didn't get any recipes while I was there but I did try some of the best food I ever tasted as his Grandma's House from his Aunt's.

ya'll do know we have sultan's kitchen stickied up top right???

I don't cook, but occasionally I will bake a cake. I think Im too old to learn how to cook, but thanks for the recipes.

yeha, please repost them in the pinned thread above. thanks!

Mansaf

Ingredients:
Olive oil
Salt
Pepper
AllSpice
Carrots
Medium white onion
Shrak (gigantic bread for under rice)
Chicken (I prefer boneless, skinless chicken breasts)
1 cube of chicken flavor maggi
2lbs plain yogurt (not the nonfat and preferably "arz plain yogurt grade A all natural)
2 medium to small eggs

almonds
pine nuts (snoober)
parsley


Medium grain rice (about 1/2 to 1 cup for each person eating)

Chicken:
Wash thoroughly to get the cruddies off of it, they cause problems in the soup if they aren't washed off
Put in water with a few cut up carrots, salt, pepper, tsp of seasoning salt OR allspice
Boil until done
Keep the chicken water
Bake/Broil until golden

Soup:
Blend 1 egg, about half the container of yogurt, and about 1/2 cup of jameed soup starter
Slowly add Chicken water until it's slightly less runny than water..more like skim milk
Pour in pot
Blend remaining egg, rest of yogurt, another 1/2 cup or jameed soup starter, and chicken water
Add to pot
Slowly bring to a boil
DON'T STOP STIRRING SOUP UNTIL IT IS BOILING!!!!! VERY IMPORTANT
Once at a rolling boil, add chicken, place on back burner on low to keep warm **do not cover**

Nuts:
Almonds, if u buy the whole almonds, boil them and take off the cover. Then blanche them (cut in half)
You can also buy already blanched almonds. They're a little more expensive but a lot easier to use.
Put some olive oil in a pan and fry almonds for about 2 minutes or until they begin turning golden in color

Pine nuts, fry'em

Onion:
Dice onion in large pieces to add to ur side of mansaf as you like (not required but we like it)

Rice:
well, cook the rice...we all know how

Put the SHRAK on the platter
Add thin layer of soup on top of the bread
Cover with rice
Add chicken on top
Cover with almonds and/or pine nuts (i like both)
Parsley (if desired but its more for show than anything)
Onions on the side

ITS READY TO GO CHOW DOWN!!!

I couldn't remember if anyone had posted the recipe for MANSAF so I apologise if it is a duplicate post.

That recipe sounds authentic and ... oh man, I can taste it in my head.

The only pointer I could possibly give - is to STIR while you add the broth to the yogurt / mix. The broth is hot, and that eliminates any *possible* curdling.

We don't use an egg or carrots either. ( Hmm, I've never seen it done with carrots ... and I've seen a lot of Mansaf - from Northern villages (Irbid area), Amman, Palestinian, and even a million times here stateside. Never had carrots ... o.O )

And you forgot the most important part! Gotta remember to stop eating it. BEST FOOD EVER! XD

BTW : Mansaf's killer. Do yourself a favor - if you've got the "soup mix" stuff ( Jameed it's called? ) - Just give it to someone else and bust out the yogurt. Don't ruin it.

If its not made with Jameed, its not mansaf And I've never even used half of those ingrediants in a authentic mansaf recipe. The un-authentic version is made with yogurt.

An interesting tidbit about mansaf, if you make it with chicken for guests its considered an insult. Chicken is only used if you are making it at home (my favorite way), otherwise you have to use lamb as the utmost sign of respect for your guests. Silly isn't it?

What if your guest hates lamb? (Ewww, nasty stuff, gets in your mouth).