Even among Israel’s Druze community, mansoufi remains a relatively unknown dish. Its origins likely trace back to Lebanon, where it is found in regions like the area around Sidon. The name mansoufi comes from the Arabic word “tansif,” meaning “sifting,” a nod to the process of preparing bulgur.
Originally, mansoufi was a humble dish, created during times of scarcity when meat and fish were less accessible. Traditionally served as a family dish, mansoufi symbolizes warmth and love, explains Olla Allo, who is from the Druze community. Along with her husband Amin Allo, she owns Olla Pizza, which prepared this dish for Café Asif’s House Pot project.
For the sauce:
⅓ cup olive oil
5 onions, cut into medium-width strips
⅓ tablespoon sugar
⅓ teaspoon salt
For the bulgur gnocchi:
330 grams (11.6oz) fine bulgur
¾ teaspoon salt
1 heaped teaspoon cumin
1 heaped teaspoon baharat
¾ teaspoon dried mint
¾ teaspoon dried marjoram
¾ tablespoons dried basil
1 flat tablespoon dried onion flakes
1 tablespoon all-purpose flour, plus more as needed
To Serve
1 teaspoon ground sumac
1 teaspoon dried mint
¼ lemon
150 grams (5.3oz) goat milk yogurt
Upgraded serving suggestion (optional):
5 onions, thinly sliced lengthwise
5 fresh sage leaves
3 allspice berries
2 bay leaves
1 teaspoon Atlantic sea salt
1⅓ cups olive oil
150 grams (5.3oz) goat milk yogurt
2 cups reduced gnocchi cooking liquid
Finely chopped fresh mint
Sumac
Chili flakes
- Heat the olive oil in a sauté pan over low-medium heat. Add the onions, sugar, and salt, and sauté, stirring occasionally, until the onions soften and turn translucent. Set aside.
- Prepare the bulgur gnocchi: Place the bulgur in a wide bowl, cover with lukewarm water, then tilt the bowl and drain the water along with any residue. This helps create a cohesive mixture that won’t fall apart. Repeat this process 3-4 times until the water runs clear. Soak the bulgur in lukewarm water again and let it absorb the liquid for 20 minutes.
- Add all remaining ingredients to the bulgur and mix thoroughly, pressing and kneading the mixture for 5 minutes. If it’s not coming together, add 1 more tablespoon of flour. Cover and let it rest for 20 minutes. Knead again for 3 minutes, cover, and let rest. Repeat this process once more ( for a total of three rounds of kneading).
- Bring salted water in a sauté pan to a gentle simmer. Divide the bulgur mixture, rolling it into small, dense balls about the size of a coin (about 3.5 cm or just over an inch). Flatten each ball into a disk using the palm of your hand. Drop the disks into the simmering water, ensuring the water bubbles gently so the disks hold their shape. Cook in batches to avoid overcrowding; the disks should float up to the top of the water.
- Once the disks float, cook for 3-5 minutes. Taste one to ensure the dough is fully cooked. Keep the heat on low-medium and allow the cooking liquid to reduce.
- Using a slotted spoon, carefully transfer the mansoufi to the pan with the sautéed onions.
- Add 2 tablespoons of the reduced cooking liquid to the pan, stir gently, and cook over medium-low heat for 2-3 minutes.
- To serve: Transfer the mansoufi to a shallow bowl, squeeze lemon juice on top, and season with sumac and dried mint. Serve alongside a bowl of goat milk yogurt, or upgrade as described below.
- Upgraded serving suggestion (optional): Place the onions and spices in a small pot. Pour oil over the onions to a quarter of their height, and cover with parchment paper. Cook over medium heat for 2 minutes, then reduce to low and simmer for 40-50 minutes, removing the parchment and stirring with a wooden spoon every 10 minutes (be sure to put the parchment back on top of the onions). The onions should be transparent and soft but not browned or caramelized.
- Transfer the onions to a sauté pan, add 1 cup of the reduced cooking liquid, and stir in the goat yogurt until smooth. Add the mansoufi to the sauce and cook for 5 minutes. If the sauce becomes too thick or starts to separate, adjust with a small amount of the reduced cooking liquid. Transfer the mansoufi with the onion-yogurt sauce to a large serving plate, and sprinkle with sumac, chili flakes, and fresh mint.
