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|Course||Lunch or dinner|
|Place of origin||Hadhramaut, Yemen|
|Region or state||Yemen, Saudi Arabia, Oman, Djibouti, Ethiopia, Somalia and United Arab Emirates|
|Main ingredients||Rice, meat (lamb or chicken), and a mixture of baharat|
Mandi (Arabic: مندي) is a traditional dish originated from Hadhramaut, Yemen consisting mainly of meat and rice with a special blend of Baharat/spices. It is cooked in a pit underground. It's extremely popular and prevalent in most areas of the Arabian Peninsula and considered the a staple dish for many regions. It's also found in Egypt,the Levant and Turkey.
Mandi is usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called Baharat native to the region. The meat used is usually a young and small sized lamb to enhance the taste further.
The main technique which differentiates Mandi from other meat dishes is that the meat is cooked in the tandoor (taboon inArabic), 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.
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