Mandi (Yemeni cuisine) : The Mandi (Arabic: مندي) is a flat traditional fromHadramout au Yemen, composed mainly of meat as well as rice with an mixed special byspices, cooked in an underground pit.
He is extremely popular and widespread in most regions of the Arabian Peninsula, and even considered a staple dish in many regions.
It is also found in Egypt in Levant and Turkey.
In India, the Mandi is popular among the Hadhrami people in the Malabar region of Kerala, Bhatkal of Karnataka and Barkas and the areas aroundHyderabad and from Kammanahalli to Bangalore.
It is becoming more and more popular in India day by day due to the trade link and belonging between Indian Muslims and the Middle-East.
The mandi was usually made from rice, meat (lamb, camel, goat ou chicken) and a mixture of spices called hawaij. There meat used is generally a lamb young and small in size for enhance more taste.
The main technique that differentiates the mandi from others spot de meat is that the meat is cooked in the tandoor (taboon in Arabic), which is a type special de four which is generally a pit dug in the ground and covered withclay all around its sides.
The mandi is considered to be the main course served during great occasions, such as Eid Kebir, weddings and holidays au Yemen and in the south ofSaudi Arabia.
Etymology: The word “mandi” comes from the Arabic word “nada” which means “dew”, and reflects the texture wet “dew” of the meat.
Technique: The wood sec (traditionally, Samer or Gadha) is placed in a tandoor et burnt to generate a lot of heat transforming into charcoal.
La meat is then porridge with spices whole until you get the tenderness wanted, and the broth spicy is then used to cook the rice (usually from basmati rice) at the bottom of tandoor, Then meat is suspended inside the tandoor above rice and without touching the charcoal. After that, all tandoor is then closed withclay for up to 8 hours.
Personalized raisins, pine to peanuts can be added to rice according to his taste.
Related Articles:
Barbecue
Biryani
Haneed
maqluba
Kabsa
mansaf
Quzi
pilaf
Paella
Nasi kebuli