fbpx
Authentic Arabic Cooking & Dining Authentic Arabic Cooking & Dining Authentic Arabic Cooking & Dining Authentic Arabic Cooking & Dining
  • Home
  • Menu
  • Reservations
  • Shop
    • My Account
  • Meet The Team
  • RECIPES
  • Testimonials
  • Contact
  • عربي
0

Cart

  • Home
  • Menu
  • Reservations
  • Shop
    • My Account
  • Meet The Team
  • RECIPES
  • Testimonials
  • Contact
  • عربي

Essay

Home » Essay
 A month to Celebrate Women and Mothers! we can’t help but love March!!
 0
1
By Maria
In Essay
Posted March 8, 2018

A month to Celebrate Women and Mothers! we can’t help but love March!!

Celebrating our Mothers and Tetas This is when we take a moment or two or three to show a token of appreciation to all the mothers and grandmothers of the Beit Sitti team! First Off! our [...]

READ MORE
Address

16 Mohammad Ali Al Sa'di St
Jabali Al Weibdeh
P.O. Box 9946 Amman 11191, Jordan
Email: info@beitsitti.com
Phone: 00962 777 55 77 44
Fax: 00962 795 63 38 68

Socialize
Facebook Posts

Beit Sitti

Beit Sitti

Beit Sitti

Zoom Classes For Lebanon – https://mailchi.mp/88324a46c9db/zoom-classes-for-lebanon join our zoom classes and all funds will be donated to @beitelbarakeh

8    View on Facebook

Beit Sitti

Beit Sitti

call us 0777557744

Beit Sitti

WERE BACK!

mailchi.mp

6    View on Facebook

Beit Sitti

Beit Sitti

It’s been a long time! We missed you! We’re back and we can’t wait to see you!! call us to book your spot 0777557744 #visitjordan #supportlocal #supportsmallbusiness #cooking #cookingwithlove #beitsitti #cookanddine #communitytourism @visitjordan plz share with your friends #seeamman #beamman

Beit Sitti

1    View on Facebook

Beit Sitti

Beit Sitti

For the full episode check out ainsleys Mediterranean cookbook in Jordan on @itv

Beit Sitti

3    View on Facebook

Beit Sitti

Beit Sitti

Mansaf 6 portions
Ingredients
1kg lamb meat
3/4 cup clarified butter
1 medium onion
2 big pieces of Jameed (or 3 cups salted Greek yoghurt)
¼ cup whole blanched almond
¼ cup pine nuts

2 Shrak bread
3 ½ cups rice , raw measure, cooked (Medium grain)
2 bay leaves
1 stick cinnamon
1 spoon starch
Salt

Directions:
Wash meat pieces and dry it with paper towels.
Melt ¼ cup of the clarified butter in heavy skillet over medium-high heat. Drain and pat dry meat pieces.
Place in skillet and cook for 10 minutes until browned on all sides. Add enough hot water to cover meat. Put onion, bay leaves and cinnamon stick with the water. Reduce heat, cover and cook for 1 hour or more until tender.

Sauce:

Break the big pieces of Jameed and soak it overnight until soft.
put jameed in the blender and put in pot to boil.
Add the soft boiled pieces of meat.
Use a skillet to add 1 ½ cup of meat stock.
If you use Jameed. Do NOT use salt, as it is very salty.

Incase you didn’t find Jameed: while meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid.
Melt two teaspoons of starch in cold water,
Pour it slowly onto the yoghurt while stirring it constantly, add 1 teaspoon of salt.

Add the soft boiled pieces of meat with one cup of meat stock and leave to boil. Simmer gently for 15 minutes.

Taste and adjust seasonings, as needed.

In a small skillet, melt 2 tablespoons of clarified butter. Add almonds and cook till golden. After removing

almond stir in pine nuts and cook till golden. Remove from heat and set aside.

Clarified butter notes:-

Clarified butter is necessary for frying since it doesn’t burn.

One stick (or 1/2 cup of butter) will yield about 6 tablespoons of clarified butter. So for this recipe, you will need to clarify approximately 3/4 cup of butter.

Rice:

Wash and soak 3 ½ cups of rice in water
Melt 2 spoons of clarified butter and add 4 ½ cups of water to it until it starts to boil
Add 1 tsp of salt to the water the. Add the rice and cook.. enjoy #mansaf

Beit Sitti

   View on Facebook

Beit Sitti

Beit Sitti

Mansaf 6 portions
Ingredients

1kg lamb meat (with bones cut in big pieces 6 pieces)
3/4 cup clarified butter (preferably use samna or ghee for taste)

1 medium onion , cut in 4 pieces

2 big pieces of Jameed (or 3 cups salted Greek yoghurt)

¼ cup whole blanched almond
¼ cup pine nuts

2 Shrak bread, very thin Arabic pita-type bread used in Jordan)
3 ½ cups rice , raw measure, cooked (Short grain Egyptian rice)

2 bay leaves
1 stick cinnamon
1 spoon starch
Salt

Directions:

Wash meat pieces and dry it with paper towels.
Melt ¼ cup of the clarified butter in heavy skillet over medium-high heat. Drain and pat dry meat pieces.
Place in skillet and cook for 10 minutes until browned on all sides. Add enough hot water to cover meat. Put onion, bay leaves and cinnamon stick with the water. Reduce heat, cover and cook for 1 hour or more until tender.

Sauce:

Break the big pieces of Jameed and soak it overnight until soft.
put jameed in the blender and put in pot to boil.
Add the soft boiled pieces of meat.
Use a skillet to add 1 ½ cup of meat stock.
If you use Jameed. Do NOT use salt, as it is very salty.

Incase you didn’t find Jameed: while meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid.
Melt two teaspoons of starch in cold water,
Pour it slowly onto the yoghurt while stirring it constantly, add 1 teaspoon of salt.

Add the soft boiled pieces of meat with one cup of meat stock and leave to boil. Simmer gently for 15 minutes.

Taste and adjust seasonings, as needed.

In a small skillet, melt 2 tablespoons of clarified butter. Add almonds and cook till golden. After removing

almond stir in pine nuts and cook till golden. Remove from heat and set aside.

Clarified butter notes:-

Clarified butter is necessary for frying since it doesn’t burn.

One stick (or 1/2 cup of butter) will yield about 6 tablespoons of clarified butter. So for this recipe, you will need to clarify approximately 3/4 cup of butter.

Rice:

Wash and soak 3 ½ cups of rice in hot water to remove starch.
Melt 2 spoons of clarified butter and add 4 ½ cups of water to it until it starts to boil
Add 1 tsp of salt to the water (NOTICE: Jameed is already salty)
Wash off the water from the soaked rice and add to the boiling water to cook.

Boil rice for 10 min and then lower the heat to low fire for another 10 min (till water evaporates and rice is cooked)

Split the khubz (bread) loaves open and arrange, overlapping on a large serving tray. Melt 2 tablespoons of butter and brush over the khubz to soften. Arrange rice over the khubz leaving a well in the center of the
rice. Spoon the meat into the rice well and then spoon the butter and nuts over the meat.

Beit Sitti

Happy Independence Day Jordan

26    View on Facebook

Tripadvisor 2013 – 2018 Certificate of Excellence Winner

Beit Sitti was awarded the certificate of excellence for being rated 5 out of 5 and ranked number 1 on Trip Advisor for three consecutive years in Amman, Jordan
trip advisor picture

Instagram
Developed by BinaryJO © 2015 All Rights Reserved.
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

0

Start typing and press Enter to search

Call Now Button