Al-Malihieh – The Mansaf of Sweida: A Traditional Syrian Feast

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Al-Malihieh – The Mansaf of Sweida: A Traditional Syrian Feast

Known for their generosity and rich traditions, the people of Sweida, in southern Syria, have long served Malihieh, also called the Mansaf of Sweida, as a centerpiece dish during weddings, festive occasions, and when honoring guests. This dish is both a symbol of hospitality and a culinary masterpiece deeply rooted in the region’s heritage.

🥩 Ingredients for Sweida Mansaf (Malihieh):

Al-Malihieh

 

  • 1 kg lamb meat (preferably bone-in)

  • 3 kg plain yogurt (laban)

  • 1 medium onion, sliced finely into wings

  • 3 tbsp cornstarch

  • 2 cubes of beef or lamb bouillon

  • 1 tsp saffron

  • 2 tsp marjoram (mardaqoush)

  • 2 tsp turmeric

  • A small amount of dried, crushed sheep yogurt (kitha), soaked in hot water overnight

  • 3 cups bulgur wheat

  • Stuffed kibbeh (for boiling) + plain kibbeh patties (for frying)

  • Local clarified butter (samneh baladi) as needed

  • Salt, to taste

🍲 How to Prepare Malihieh (Sweida’s Mansaf):

  1. Prep the Kitha:
    The day before, crush the kitha (dried yogurt stones) and soak in a small amount of hot water.

  2. Boil the Lamb:
    In a pot, boil the lamb meat with the finely sliced onion until tender. Save the meat broth for later.

  3. Cook the Yogurt Sauce:
    Place the laban (yogurt) in a large pot and stir continuously until it begins to boil. Mix the saffron and turmeric with a little water and add to the pot. Then add the bouillon cubes and soaked kitha. Continue to stir as the mixture begins to thicken.

  4. Adjust Consistency:
    Add some of the lamb broth to reach the desired thickness. Stir constantly to avoid curdling.

  5. Add Herbs and Salt:
    Mix in the marjoram and salt, adjusting based on the saltiness already present in the broth, kitha, and kibbeh.

  6. Cook the Kibbeh in the Yogurt Sauce:
    Gently add the kibbeh dumplings (uncooked, no filling) into the yogurt sauce and simmer for about 30 minutes, or until fully cooked.
    If the sauce becomes too thick, thin it with a bit of meat broth.

  7. Add the Lamb:
    About 10 minutes before the kibbeh is fully cooked, add the boiled lamb pieces to the sauce. Let all ingredients simmer together to absorb the flavor.

  8. Prepare the Bulgur:
    While the sauce cooks, place bulgur wheat in a pot with a bit of salt and lamb broth. Let it simmer gently, stirring occasionally, until fully cooked.

  9. Flavor the Bulgur:
    Once cooked, pour hot samneh baladi (clarified butter) over the bulgur and mash it lightly. Then, add a ladle or two of the yogurt-kibbeh sauce over the bulgur to infuse it with flavor.

  10. Fry the Kibbeh Patties:
    Before serving, deep fry the kibbeh patties (made of kibbeh dough without filling) until golden.

🥘 Serving Malihieh:

To serve this regal dish:

  • Start by spreading the bulgur in a wide serving tray.

  • Arrange the boiled kibbeh dumplings, lamb pieces, and fried kibbeh patties on top.

  • Optionally sprinkle with roasted nuts (pine nuts, almonds).

  • Serve the yogurt sauce on the side in a separate bowl.

  • Drizzle additional hot samneh on top just before serving.

This dish is traditionally enjoyed hot, shared among family and guests, and always accompanied by smiles and stories. Sahtein! (Bon appétit!)

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