Azoumeh: Mansaf Monday
Azoumeh literally translates to "dinner party" in Arabic, but more than that, it is an occasion where people are invited over to share a special meal, whether it is for a wedding, an engagment, or even graduation. It is a way to share joy with the community around you, and on most occasions, if it's big enough, the doors will be open to anyone passing by to come in and partake in the celebration. Most of the time, meals cooked for an azoumeh are special foods only enjoyed on such unique occasions.
With this series of pop-up dinners, we want to recreate that space of joy and togetherness that comes with gathering around a communal meal. For those far from home, we want to bring a sense of home and belonging here to the Bay Area.
For this azoumeh, we will share the dish that is almost guaranteed to be served at most Jordanian and Palestinian azoumehs: mansaf. The origins of mansaf come from the bedouin tribes who dweled in the deserts of the Levant, mainly in what is now Syria, Jordan and Palestine. Mansaf is a dish made of rice and lamb braised in jameed -- aged dried, yogurt that is rehydrated to form a rich sauce. In addition to serving mansaf, we will have a small class on the etiquette of eating this celebration dish. True to traditional azoumeh style, meals will be served family style, and guests are encouraged to serve one another, pass dishes, joke, and converse.
Maqdous pickled stuffed eggplant
Assorted house-made pickles & olives
Disclaimer: Mansaf is known to induce food comas, so don't make any ambitious plans for after the azoumeh!