Mansaf is a popular middle eastern dish that is very simple to make but has so much rich flavor .
Ingredients:
8 lamb pieces
1-2 pieces of shrak bread
1/2 cup almonds
1/4 cup chopped parsley
16 pieces cardamom
4 Cups jasmine rice
2 table spoons salt
1/4 cup canola oil
1/4 tsp turmeric
1 box of jmeed/thick yogurt ( which contains 2 small boxes inside )
2 cups sour cream
1 TBSP corn starch
1tsp salt
22 Comments
Тhank you, I study inglish.i lissen and andestand you well.and your mansaf I lake.I will try too make.💐💐💐
When we in Munich Germany 🇩🇪 we met a Jordanian Doctor actually he became our translator.
He gave us this recipe in 2001. And from that time I have been making Mansaf. We are Emarites from UAE 🇦🇪 but we just enjoy eating Mansaf .
Y'all. If you're gonna cook on stove top, make sure it's medium low heat and not high. High heat will unnecessarily make it stiff even after cooking for more than an hour
Why didn't you add salt to the meat?
what kind flavor is left on the lamb? you threw all the flavor in brine.
Thank you..
So simple menu explanation,,, Thank-you for sharing watching from Riyadh but now present at Istanbul
THANK YOU ❤❤❤
do you have to use sour cream? i only have the yogurt milk.
Can I do this with chicken?
this recipe is delicious! easy to follow. I added saffron onto the rice and also added cinamon stick in the lamb soup make it more aromatic🤍
Omg I love this dish.
Thankyou so tasty easy your recipi..
Thankyou
Made it yesterday for my half Palestinian husband and he loved it! He said it tasted the same as the one he had in Jordan. Thanks for the simple to follow recipe 🖤
Note: I used Apple Cider Vinegar to wash my meat and it works too.
بس الرز لونه فاتح بزيادة…. بدو سمنة بلدية 🙂
Can I use regular yogurt instead of sour cream??
Greetings from Jordan for this wonderful mansaf. It looks delicious
Adding cold water to hot meat will make it hard to chew. It becomes like rubber. In addition, for the original taste, you need Jameed, which is dried lamb yoghurt. You are welcome to come try it in my home. My wife is a pro and she originates from the city that invented this meal, Karak, Jordan.
Can I make it with Kashk instead of Jameed
Do you add salt when pressure cooking the meat?
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