Sofra Mandi Spices 100g – Authentic Middle Eastern Seasoning | بهارات المندي اليمني

Core Spice Ingredients

Traditional Mandi blends rely on a specific set of "warm" and earthy spices to flavor meat and rice:

• Coriander Seeds: Provides a citrusy, floral base.
• Cumin: Essential for the characteristic earthy aroma.
• Black Peppercorns: Adds a subtle heat and sharp fragrance.
• Green Cardamom: Gives the blend its sweet, eucalyptus-like scent.
• Cinnamon Bark: Adds a woody depth and warmth.
• Whole Cloves: Provides an intense, slightly sweet heat.

(بهارات المندي)

المكونات الأساسية 

الكزبرة (Coriander): بذور الكزبرة المطحونة تعطي نكهة حمضية خفيفة.

الكمون (Cumin): المكون الرئيسي الذي يعطي الرائحة الترابية المميزة للمندي.

الفلفل الأسود (Black Pepper): يضيف حرارة خفيفة ونكهة حادة.

الهيل (Cardamom): يمنح المزيج رائحة عطرية وحلوة.

القرفة (Cinnamon): تضيف عمقاً ودفئاً خشبياً للبهارات.

المسمار / القرنفل (Cloves): يعطي نكهة قوية ودافئة.

Here are simple instructions for cooking an authentic Lamb Mandi using Sofra Mandi Seasoning.

 (Ingredients)

• Meat: 1 kg Lamb or Chicken.
• Rice: 3 cups Basmati rice (soaked for 30 mins).
• Spices: 2-3 tablespoons of Sofra Mandi Seasoning.
• Aromatics: 1 large onion (chopped), 3 cloves garlic (minced), and 1-2 whole dried limes (Loomi).
• The Smoke: 1 piece of charcoal and 1 teaspoon of oil.

(Instructions)

1. Season the Meat: Rub the meat thoroughly with half of the Sofra Mandi Seasoning, salt, and a little oil.
2. Sauté Aromatics: In a large pot, heat oil or ghee. Sauté the onions and garlic until soft. Stir in the remaining Mandi spices.
3. Cook the Meat: Add the meat to the pot and sear it on all sides. Add enough water to cover the meat, add the whole dried limes, and simmer until the meat is tender.
4. Prepare the Rice: Remove the cooked meat and set it aside. Add the soaked rice to the boiling broth (ensure the water level is about 2cm above the rice).
5. Combine & Bake: Once the water has mostly evaporated from the rice, place the meat back on top of the rice. Cover the pot tightly with foil and a lid. Cook on very low heat for 15–20 minutes.
6. The Smoking Step (Crucial): Light a piece of charcoal until red hot. Place a small foil "bowl" or a small metal cup inside the pot on top of the rice. Put the hot coal in the foil, pour a teaspoon of oil over it so it starts smoking, and immediately cover the pot for 5–10 minutes to infuse the smoky flavor.