Middle Eastern

Mansaf

Name: Mansaf
Total time: 120 min
Yield: 5 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs bone-in lamb shoulder (cut into chunks); 1 block (about 500g) jameed (fermented dried yogurt) or 4 cups liquid jameed; 2 cups short-grain rice; 2 large shrak or pita flatbreads; 1/2 cup pine nuts and almonds; 2 tbsp ghee; 1 tsp cardamom

The national dish of Jordan, made of lamb cooked in a sauce of fermented dried yogurt.

120 minutes

Serves 5

Dinner

Contains common allergens

Dairy Tree nut

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Instructions

6 steps

1
If using a solid jameed block, crush it into pieces and soak in warm water for 2 hours, then blend into a smooth liquid.

2
Place the lamb in a large pot, cover with water, and bring to a boil. Skim off any foam. Add cardamom pods, reduce heat, and simmer for 45 minutes.
3
Pour the blended jameed into the pot with the lamb. Boil vigorously for 5 minutes, then reduce to a gentle simmer for 1 hour, uncovered, until the lamb is fall-off-the-bone tender.
4
In a separate pot, melt 1 tbsp ghee, stir in the rinsed rice with a pinch of turmeric, add 3 cups water, and cook until tender.
5
In a small pan, toast the pine nuts and almonds in the remaining 1 tbsp ghee until golden.
6
To serve: layer the flatbread on a large round platter, moisten with a ladle of the hot jameed sauce, spread the rice evenly on top, arrange the meat over the rice, and garnish generously with the toasted nuts. Serve extra sauce on the side.

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