Apr 07, 2012
i cooked mensaf many times, i never use olive oil since the jameed (goat's milk) is heavy and the oil might spoil its flavor, i put meat pieces in a large pot with some pepper and one whole onion and one bay leaf, cover it with hot water, as soon as it starts boiling, take out the foam and top, then cover it and let it boil till the meat is almost cooked, then i add the goat milk ( jameed el kasih is not as rich as the original jameed) i use the jameed pieces,i crush them and soak them in water the night before,put them in the blender and then use the colander to make sure it is smooth and clean) let them boil and then simmer till they are well blended and smooth, i cut the pita bread for small pieces, put them around the serving dish, soak them with some Jameed, put the rice over (you can use turmeric to add color to the rice) add meat pieces with bones (some find it culturally offensive if the meat is boneless) , garnish with pine nuts and almonds serve next to the Jameed
—zina.a
