This article needs additional citations for verification. (June 2016) (Learn how and when to remove this template message)
|Course||Lunch or dinner|
|Place of origin||Yemen|
|Region or state||Hadhramaut|
|Main ingredients||Rice, meat (lamb or chicken), saffron and a mixture of Hawaij|
Mandi (Arabic: مندي) is a traditional dish originated from Hadhramaut, Yemen, consisting mainly of meat and rice with a special blend of spices. It is cooked in a pit underground. It's extremely popular and prevalent in most areas of the Arabian Peninsula, and even considered a staple dish in many regions. It's also found in Egypt, the Levant, and Turkey.
The main technique which differentiates Mandi from other meat dishes is that the meat is cooked in the tandoor (taboon in Arabic), which is a special kind of oven which is usually a pit dug up in the ground and covered with clay all around its sides.
The meat is then boiled with whole spices until tender, and the spiced stock is then used to cook the Basmati rice at the bottom of the Tandoor, then the meat is suspended inside the Tandoor above the rice and without touching the charcoal. After that, the whole Tandoor is then closed with clay for up to 8 hours.
- Salloum, Habeeb (2012-02-28). Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN 9781462905249.
- Tracy, Kathleen (2011-03-31). We Visit Saudi Arabia. Mitchell Lane Publishers, Inc. ISBN 9781612280851.
|This Arab cuisine-related article is a stub. You can help Wikipedia by expanding it.|