Mancef

Yesterday I got to learn how to make one of the favorite traditional meals people love to eat where we live. I wrote about this meal previously here.  The same friend who made it for us the first time, came over yesterday to teach me to make it for myself or "lonely" as they like to translate it.  I am not entirely sure I could make it exactly right, but it seems that most foods here just throw whatever you can find spice wise together with rice and chicken and it makes a meal.  This particular meal, Mancef, is singled out because of the liquid jameed, you pour onto your rice and chicken.  Jameed, is basically a warm, salty, milky substance.  I think it would be similar to buttermilk if you warmed it up and added some salt.  It sounds a little scary at first, but it does taste quite good if you give it a chance.  The other important spice for Mancef is some kind of yellow spice that gives the rice and chicken it's yellow tent.  My first thought was that it was Saffron, but I have been told many times that it is not, but I have no clue what it is.

It was an experience preparing this Mancef.  A few mistakes and burnt edges, but in the end I think it turned out pretty well and quite delicious!

The ladies Mancef, the men got a much bigger tray :)