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The Glorious Taste of Mandi Dish

The first time I had mandi dish was in Jordan, back in December 2014. I was impressed–not only because it had a heavenly taste but also the way it was cooked, few feet underground, covered in desert sand or clay. When our group was called to gather around a fire pit, we had no inkling what would be revealed to us. The bedouins started to put the fire off and carefully raked the ashes before digging a hole like there was treasure to be found. They removed some cloth that covered the “treasure’ and slowly, a three-tiered rack was pulled up from the ground. The top tier was our rice for dinner. The second and third layers were the chicken and lamb dishes. It was slow cooked—and it tasted perfectly glorious! And of course, it’s cooked with a mix of species to add flavour.

Two weekends ago, I had the chance to devour it again. This time, it’s in Saudi Arabia. And we had it by the beach. Boy, I couldn’t get enough of this mandi dish.

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This is going to be┬ámy favourite food in the Middle East. It is succulent, tasty and oh—glorious!

Mandi Dish / Food in Saudi Arabia.

Mandi Dish / Food in Saudi Arabia.

During special events (Eid, weddings, feasts) in this country, mandy (or mindy?) is served as the main dish.

Mandi Dish / Food in Saudi Arabia.

Mandi Dish / Food in Saudi Arabia.

It is popular in Jordan, Egypt and the Arabian Peninsula countries.

Mandi Dish / Food in Saudi Arabia.

Mandi Dish / Food in Saudi Arabia.

The dish is originally from Yemen.

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