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Mansaf
Mansaf
Mansaf is a traditional Middle Eastern dish that originates from Jordan. Mansaf is typically made with tender lamb or chicken cooked in a flavorful broth, served on a bed of rice, and topped with a rich and tangy yogurt sauce called jameed. It is often garnished with toasted almonds and pine nuts, giving it a deliciously nutty flavor and crunchy texture.
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Ingredients
- 2 pounds of lamb cut into chunks (you can also use chicken if preferred)
- 2 cups jameed (dried yogurt)
- 4 cups long-grain rice
- 1 cup toasted almonds and pine nuts (for garnish)
- 1 tablespoon ghee or clarified butter
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Water for cooking
Instructions
- In a large pot, heat the ghee and vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
- Add the lamb (or chicken) chunks to the pot and cook until browned on all sides. Season with salt, pepper, cumin, coriander, and cinnamon. Stir well to coat the meat with the spices.
- Pour enough water into the pot to cover the meat, reduce the heat to low, and let it simmer for about 1.5 to 2 hours, or until the meat is tender and cooked through. Skim off any foam that rises to the surface.
- While the meat is cooking, prepare the jameed. In a bowl, soak the jameed in warm water for about 30 minutes until it softens. Drain the jameed and place it in a blender or food processor. Add a cup of water and blend until smooth. Set aside.
- Once the meat is cooked, remove it from the pot and set it aside. Keep the cooking liquid, as it will be used to cook the rice.
- Rinse the rice thoroughly under cold water until the water runs clear. Drain well.
- In the same pot used for cooking the meat, add the rice and enough of the reserved cooking liquid to cover the rice by about an inch. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is cooked and fluffy.
- In a separate small saucepan, heat the jameed sauce over low heat until warmed through, stirring occasionally.
- To serve, place the cooked rice on a large serving platter. Arrange the cooked meat on top of the rice. Pour the warm jameed sauce over the meat and rice.
- Garnish with toasted almonds and pine nuts.
- Mansaf is traditionally eaten with your hands, using torn pieces of flatbread to scoop up the meat, rice, and sauce. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 745kcal (37%)Carbohydrates: 107g (36%)Protein: 34g (68%)Fat: 20g (31%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 67mg (22%)Sodium: 67mg (3%)Potassium: 638mg (18%)Fiber: 5g (21%)Sugar: 2g (2%)Vitamin A: 6IUVitamin C: 2mg (2%)Calcium: 121mg (12%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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