Mansaf is an iconic Arab dish from Jordan!
Tender fall off the bone lamb simmered in a tangy fermenter yogurt called jameed and served over fluffy yellow rice with lots of toasted almonds.
Full recipe below or comment “recipe” to get the link in your DMs!
FOR THE LAMB
1½-2 kilogram bone-in lamb shoulder, cut into medium sized pieces
1½ teaspoons salt
2 tablespoons olive oil or ghee
water to cover lamb
10 cardamom pods
5 bay leaves
1 cinnamon stick
1 tablespoon black peppercorns
FOR THE RICE
2 tablespoons olive oil or ghee
½ teaspoon turmeric
2 teaspoons salt
3 cups medium gran rice (Egyptian rice), washed and soaked for 30 minutes (see notes)
3 cups prepared lamb stock, or water (see notes)
FOR THE JAMEED
500 grams liquid jameed, see notes
2 tablespoons cornstarch
2 cups prepared lamb stock
FOR SERVING
2 large pieces of thin bread like markook
½ cup blanched almonds, toasted in olive oil to golden brown
½ cup chopped parsley
– Sprinkle the lamb with salt. Heat the olive oil and sear the lamb pieces until lightly golden. Cover with water and add the whole spices. Cook for 1½ hours until tender. You can also pressure cook for 40 minutes.
Strain the broth and set aside. You need 3 cups of
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This dish needs no introduction. This is Jordanianstyle Mensaf, one of the most iconic Arab dishes out there. And can I confess a little something and not be disowned by the Arab community, I actually spent most of my life not liking it. Every time I tried it, which was only at restaurants, I had never had a homemade version. I just didn’t take well to the jam flavor. It just wasn’t working for me. But after years and years of sharing iconic Arab dishes online, I felt a little ashamed that I didn’t have a Mensah recipes. So, I made it happen. And I did have a little help from a menuff expert because I only want the best for you guys. And trust me, this recipe is the best. I was converted. That lamb was falling off the bone. The jade flavor was perfectly tangy without being too overboard, and the rice was fluffy. So, yeah, I love menf now, and I feel like a true Arab. Make this at home. It’s way better than what you’re going to get at the restaurants. My recipes in the caption. Enjoy.
Dining and Cooking