Iraqi_food grilled whole #lamb underground in street food#
Mandi is a traditional Arabic dish that was popular in #street_food among the people of southern Arabia, such as the Saudi regions of Asir and Jizan, and Yemen, such as Hadramawt and Shabwa, in eastern Yemen.
It has spread throughout the Arabian Peninsula and various Arab countries such as Iraq, Jordan, Egypt, Syria, Palestine and the Gulf states in general. The idea of the mandi or the zarb is that the lamb is cooked with heat, and the fat is dehydrated on the lamb and the rice that follows it from below. And the dish loses its appearance and taste) and it is seasoned with the additions before the appropriate time to start cooking, then a crossed skewer is hooked from the neck to the neck to hang upside down in the oven built underground and prepared for this purpose, provided that the fire of the oven is great and the flame has died in it and turned into a glowing ember, and a suit was made over it It is large in which is what is intended to be cooked of rice or grits with water and what is added to that. Then the ram is hung from the roof of the tandoor as mentioned, and the lid of the tandoor is burried in the dirt and left for three or four hours, and served in mansaf. #street_food In this way, the fat will dew from the meat at the top over what followed from the meat and flow down over the rice or the grits, and because this method is difficult and requires a long time and for a specific type of lamb that is not easily available with the fat it carries, people have devised many developed ways to present the mandi It is served from the most cut types of meat, not whole sacrifices, and is cooked in ovens of less size and heat, and rice or freekeh has been dispensed with on many occasions.
The method of preparing food is by igniting firewood inside the barrel, and when it turns into embers, the whole or chopped lamb is placed inside the barrel over the embers.” Of course, with a metal basket, or wrapping the meat in tin foil, and then closing the barrel with its lid. Then, sand or dirt is placed over the lid parallel to the surface of the ground. Then, the tight closure of the barrel prevents the entry of air, which causes the fire to be extinguished and the intense heat remains, so the lamb is roasted by high heat, and it must be ensured that there is no outlet for air to enter so as not to help the fire ignite and the burning of meat and rice inside.
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00:40 Lamb chopping
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