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