🍖 Hashi mandi (camel mandi)

Name: Hashi mandi (camel mandi)
Total time: 240 min
Yield: 6
Cuisine: Yemen · Arabian Peninsula
Ingredients: 1.5 kg young camel meat on the bone, in large pieces; 500 g basmati rice; 1 tsp turmeric, 1 tsp ground cardamom, 6 cloves; 2 onions, sliced; 60 g raisins; 3 tbsp vegetable oil, salt, black pepper

Origin: Yemen · Arabian Peninsula

708kcal

per serving · 400 g

177kcal

per 100 g

44 gProtein11 g / 100 g

20 gFat5 g / 100 g

88 gCarbs22 g / 100 g

Hashi mandi is mandi made with hashi, the meat of a young camel, slow-cooked in a pit oven until it falls apart over spiced rice. The rice is fragrant with turmeric, cardamom and cloves, sweetened with fried onion and raisins, and carries a smoky aroma. It is a festive dish served on large platters for gatherings.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein11 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: camel meat

Not veganbecause of: camel meat

Not keto22 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

ricecamel meatturmericcardamomclovesonionraisins

Recipe

6 servings240 min

Ingredients

1.5 kg young camel meat on the bone, in large pieces
500 g basmati rice
1 tsp turmeric, 1 tsp ground cardamom, 6 cloves
2 onions, sliced
60 g raisins
3 tbsp vegetable oil, salt, black pepper

Method

Rub the meat with salt, pepper, turmeric and cardamom.
Place in a deep pan with 1 litre of water, cover tightly with foil and cook at 160 °C for 3 hours until very tender.
Fry the onions in the oil until golden; set half aside with the raisins.
Add the rice, cloves, salt and 750 ml of the meat stock to the onions, cover and cook on low heat for 20 minutes.
Brown the meat under the grill for 10 minutes, then serve on the rice topped with the fried onion and raisins.

How to make it lighter

Choose lean cuts and remove visible fat before cooking.
Halve the raisins and fried onion topping.
Take a moderate rice portion and add a large salad.

History

Hashi mandi is a camel-meat version of the Yemeni mandi tradition and is especially popular in Saudi Arabia and the Gulf, where young camel is valued for its tender meat. It is typically ordered for family feasts and celebrations.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →