Yemen
Photo: Donpapa, CC BY-SA 4.0, croppedMandi
مندي
/ˈman.di/MAN-dee
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- When
- Lunch & dinnerFestive
- Taste
- SmokySavory
- Made with
- LambChickenRice
History
Mandi is rice and meat, usually lamb or chicken, cooked in a tandoor-like pit in the ground. The meat hangs above the rice and drips its juices into it as it cooks, giving the rice a smoky taste. The rice is seasoned with a spice mix that often includes cardamom, cloves, cinnamon and black lime. Mandi comes from Hadhramaut in southern Yemen, and the name is linked to the Arabic word for dew, describing the moist meat. It has spread across the Arabian Peninsula with Yemeni migrants and is now found in restaurants from Saudi Arabia to Hyderabad in India and Indonesia. In Jordan a similar Bedouin pit dish is called zarb.
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