Mandi

Mandi is a traditional dish that originated from Hadhramaut, Yemen. consisting mainly of meat and rice with a special blend of spices, cooked in a pit. It is popular and commonly consumed in most areas of the Arabian Peninsula, especially between the Yemeni people, and even considered a staple dish in many regions. It is also found in Egypt, the Levant, Turkey, Southeast Asia, and India. Etymology The word "mandi" comes from the Arabic word "nada", meaning "dew", and reflects the moist 'dewy' texture of the meat. Technique Mandi was usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called hawaij. The main technique that differentiates mandi from other meat dishes is that the meat is cooked in the tannour. Dry wood (traditionally samer or gadha) is placed in the tandoor and burned to generate heat turning the wood into charcoal.