Jordanian Mansaf
By: Mimi Cooks
Published: Wednesday, January 6, 2010 - 10:27am

Ingredients




1 Kilo CONTAINER PLAIN whole milk YOGURT (Or you can just use JAMEED ( Aged dry 
2 Kilos LARGE CUT UP PEACES OF LAMB (WITH BONES) or Lamb Shanks
2 Liters WATER TO BOIL MEAT
2 Larges ONION
SALT
1 teaspoon Cumin, Turmeric, and any other spices if desired for 
3 cups RICE ( Short grain or any of your choice)
1/2 cup SLIVERED ALMONDS
1/2 cup FRIED PINE NUTS
1 1/2 cups BUTTER
6 loaves Arabic Flat Bread





Preparation

1 IN A LARGE POT BEFORE TURNING ON HEAT MIX IN ALL YOGuRT 2 ON HIGH HEAT BRING YOGuRT (Or Jameed) TO A BOIL. (VERY IMPORTANT) MAKE SURE WHILE BRINGING YOGuRT TO BOIL, YOU ARE CONSTANTLY STIRRING YOGART WITH A WOODEN LADLE ONE WAY ONLY. SO IF YOU STARTED STIRRING TO THE LEFT YOU MUST KEEP STIRRING THAT WAY UNTIL YOGurT STARTS TO BOIL. 3 ONCE YOGuRT BOILS TURN HEAT OFF. 4 IN ANOTHER POT COVER lamb shanks or CUT UP LAMB (WITH BONES) WITH WATER. 5 ADD 1/4 OF AN ONION. 6 BOIL UNTIL LAMB IS TENDER. 7 REMOVE LAMB AND STRAIN WATER (LAMB BROTH) TO REMOVE ANY SMALL PARTICALS. 8 ADD ABOUT 2-3 CUPS OF THE WATER (LAMB BROTH ) TO THE POT OF COOKED YOGART. 9 Add salt to taste and if not tart enough you may add juice from about 1/2 a lemon. 10 Add lamb meat to the yogart and broth mixture (make sure to remove the onion)and let boil one more time. 11 Cook rice with 1 cup of butter 12 Brown almonds and pine nuts in remaining butter. 13 Once rice is cooked remove it from pot and place it in a large round platter, then spread half of the nuts on top of rice, then place lamb meat over rice and nuts, then spread remaining nuts over entire platter 14 Place the cooked yogurt in a large serving bowl 15 When serving put Arabic bread and wet it with some yogurt, then add rice and meat in individual plates and spread cooked yogurt and slivered nuts over it. 16 Enjoy 


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Preparation

 1  IN A LARGE POT BEFORE TURNING ON HEAT MIX IN ALL YOGuRT  2  ON HIGH HEAT BRING YOGuRT (Or Jameed) TO A BOIL. (VERY IMPORTANT) MAKE SURE WHILE BRINGING YOGuRT TO BOIL, YOU ARE CONSTANTLY STIRRING YOGART WITH A WOODEN LADLE ONE WAY ONLY. SO IF YOU STARTED STIRRING TO THE LEFT YOU MUST KEEP STIRRING THAT WAY UNTIL YOGurT STARTS TO BOIL.  3  ONCE YOGuRT BOILS TURN HEAT OFF.  4  IN ANOTHER POT COVER lamb shanks or CUT UP LAMB (WITH BONES) WITH WATER.  5  ADD 1/4 OF AN ONION.  6  BOIL UNTIL LAMB IS TENDER.  7  REMOVE LAMB AND STRAIN WATER (LAMB BROTH) TO REMOVE ANY SMALL PARTICALS.  8  ADD ABOUT 2-3 CUPS OF THE WATER (LAMB BROTH ) TO THE POT OF COOKED YOGART.  9  Add salt to taste and if not tart enough you may add juice from about 1/2 a lemon.  10  Add lamb meat to the yogart and broth mixture (make sure to remove the onion)and let boil one more time.  11  Cook rice with 1 cup of butter  12  Brown almonds and pine nuts in remaining butter.  13  Once rice is cooked remove it from pot and place it in a large round platter, then spread half of the nuts on top of rice, then place lamb meat over rice and nuts, then spread remaining nuts over entire platter  14  Place the cooked yogurt in a large serving bowl  15  When serving put Arabic bread and wet it with some yogurt, then add rice and meat in individual plates and spread cooked yogurt and slivered nuts over it.  16  Enjoy

About


Jordan prides itself with the famous national dish of Mansaf. Mansaf is basically a meal of rice, lamb and aged yogurt that is made into balls and kept all year long called "Jameed" جميد . The best kind of Jameed is the one that come from the city of Karak in Jordan.
Although Mansaf is a meal that is still prepared in the Bedouin culture, but it has crossed the borders and became the national dish for Jordan. It is a crowd pleaser and a very satisfying meal.
Mansaf is served to prominent guests , as the main and only meal. Also it is served during celebrations of weddings and any other happy and sad occasion such as funerals or big gatherings.
The recipe is so simple and made into huge quantities to make everyone's stomach full, happy and content.
Four or five major ingredients are used in cooking Mansaf that is fit for a king, you need:
Rice, Lamb (ONE whole lamb most of the time used, but also depends on the number of guests), Jameed (Aged Yogurt), Ghee and Shrak Bread (Thin, round flat bread baked on a hot iron inverted wok).
Many recipes are found online to cook this meal, and all of them share the same ingredients with very little variations. My mother always made her Mansaf by mixing fresh yogurt and Jameed. Jameed tends to have a very strong flavor and smell that is not sometimes offensive to some people who are not used to such flavors. Some people make Mansaf with cooked fresh yogurt, but then it is not "original" mansaf!
Mansaf is also made sometimes with Chicken. Chicken Mansaf is considered not as prestigious as Lamb Mansaf if it is served to guests. Lamb Mansaf is considered the best of the best to serve to your guests.