Mansaf - Middle Eastern Recipe

Mansaf

🌍 Middle Eastern, Jordan (and Palestine, Syria) Difficulty: ●●●○○

Mansaf is Jordan's national dish and the centerpiece of Bedouin hospitality; it is served at weddings, graduations, and to honor distinguished guests, always eaten standing around a shared tray.

Ingredients

• 1.5 kg lamb shoulder or leg, bone-in pieces
• 1 litre jameed (dried fermented goat's milk, dissolved in water) or substitute plain yoghurt with buttermilk
• 500 g basmati rice, cooked with lamb broth and saffron
• 2 large flatbreads (markook or shrak)
• 75 g blanched almonds and pine nuts, toasted
• Fresh parsley and turmeric
• Salt

Method

1. Simmering — Simmer lamb with water, onion, allspice, and bay leaf for 1.5 hours until tender. Reserve broth.
2. Dissolving — Dissolve jameed in warm water; combine with lamb broth.
3. Adding — Add cooked lamb to jameed broth; simmer 20 minutes.
4. Cooking — Cook rice in separate lamb broth with turmeric and allspice.
5. Step 5 — Lay flatbread on very large serving tray.
6. Step 6 — Mound rice over bread; arrange meat over rice.
7. Ladling — Ladle hot jameed sauce over entire platter.
8. Topping — Top with toasted nuts and parsley.
9. Serving — Serve additional sauce on the side; guests eat from the communal platter.

Tags: lamb shoulder or leg, litre jameed or substitute plain yoghurt with buttermilk, basmati rice, flatbreads, blanched almonds and pine nuts · Source: Brittani's Almanac