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Mansaf

 In
Mansaf-Recipes
Yields1 Serving
 2 kg lamb meat (with bones cut in big pieces 6 pieces)
 ¾ cup clarified butter (preferably use samna or ghee for taste)
 1 medium onion, cut in 4 pieces
 1 big pieces of Jameed
 ¼ cup whole blanched almond
 ¼ cup pine nuts
 4 pita bread (Shrak, very thin Arabic pita-type bread used in Jordan)
 2 bay leaves
 1 stick cinnamon
 1 stick spoon starch
 Salt
1

Wash meat pieces in very cold water and dry it with paper towels.

2

Melt ¼ cup of the clarified butter in heavy skillet over medium-high heat.

3

Drain and pat dry meat pieces.

4

add cold water in a pot with the meat, onion, bay leaves and cinnamon stick bring to a boil and skim the scum off the top

5

Reduce heat, cover and cook for 1 hour or more until tender.

6

Sauce:
Break the big pieces of Jameed and soak it overnight  until almost dissolved

7

Put Jameed in the blender add some stock to help it mix

8

run the stock through a sieve and add the jameed to it and bring to a boil then add meat pieces

9

Jameed Alternative:
In case you didn’t find Jameed: while meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid.

10

Melt two teaspoons of starch in cold water.

11

Pour it slowly onto the yoghurt while stirring it constantly, add 2 teaspoons of salt.

12

Simmer gently for 15 minutes. Taste and adjust seasonings, as needed.

13

In a small skillet, melt 2 tablespoons of clarified butter.

14

Add almonds and cook till golden. After removing almond stir in pine nuts and cook till golden. Remove from heat and set aside.

15

Clarified butter notes:-
Clarified butter is good for frying since it doesn’t burn.
One stick (or 1/2 cup of butter) will yield about 6 tablespoons of clarified butter. So for this recipe, you will need to clarify approximately 3/4 cup of butter.

16

Wash and soak 3 ½ cups of rice in hot water to remove starch.

17

Melt 2 spoons of clarified butter and add 4 ½ cups of water to it until it starts to boil

18

Add 1 tsp of salt to the water (NOTE: Jameed is already salty)

19

Wash off the water from the soaked rice and add to the boiling water to cook.

20

Boil rice for 10 min and then lower the heat to low fire for another 10 min (till water evaporates and rice is cooked)

21

Split the khubz (bread) loaves open and arrange, overlapping on a large serving tray. Melt 2 tablespoons of butter and brush over the khubz to soften. Arrange rice over the khubz leaving a well in the center of the rice. Spoon the meat into the rice well and then spoon the butter and nuts over the meat.

22

serve the Jameed in a bowl on the side and with a side of green onions and radishes and Rocca
enjoy

Ingredients

 2 kg lamb meat (with bones cut in big pieces 6 pieces)
 ¾ cup clarified butter (preferably use samna or ghee for taste)
 1 medium onion, cut in 4 pieces
 1 big pieces of Jameed
 ¼ cup whole blanched almond
 ¼ cup pine nuts
 4 pita bread (Shrak, very thin Arabic pita-type bread used in Jordan)
 2 bay leaves
 1 stick cinnamon
 1 stick spoon starch
 Salt

Directions

1

Wash meat pieces in very cold water and dry it with paper towels.

2

Melt ¼ cup of the clarified butter in heavy skillet over medium-high heat.

3

Drain and pat dry meat pieces.

4

add cold water in a pot with the meat, onion, bay leaves and cinnamon stick bring to a boil and skim the scum off the top

5

Reduce heat, cover and cook for 1 hour or more until tender.

6

Sauce:
Break the big pieces of Jameed and soak it overnight  until almost dissolved

7

Put Jameed in the blender add some stock to help it mix

8

run the stock through a sieve and add the jameed to it and bring to a boil then add meat pieces

9

Jameed Alternative:
In case you didn’t find Jameed: while meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid.

10

Melt two teaspoons of starch in cold water.

11

Pour it slowly onto the yoghurt while stirring it constantly, add 2 teaspoons of salt.

12

Simmer gently for 15 minutes. Taste and adjust seasonings, as needed.

13

In a small skillet, melt 2 tablespoons of clarified butter.

14

Add almonds and cook till golden. After removing almond stir in pine nuts and cook till golden. Remove from heat and set aside.

15

Clarified butter notes:-
Clarified butter is good for frying since it doesn’t burn.
One stick (or 1/2 cup of butter) will yield about 6 tablespoons of clarified butter. So for this recipe, you will need to clarify approximately 3/4 cup of butter.

16

Wash and soak 3 ½ cups of rice in hot water to remove starch.

17

Melt 2 spoons of clarified butter and add 4 ½ cups of water to it until it starts to boil

18

Add 1 tsp of salt to the water (NOTE: Jameed is already salty)

19

Wash off the water from the soaked rice and add to the boiling water to cook.

20

Boil rice for 10 min and then lower the heat to low fire for another 10 min (till water evaporates and rice is cooked)

21

Split the khubz (bread) loaves open and arrange, overlapping on a large serving tray. Melt 2 tablespoons of butter and brush over the khubz to soften. Arrange rice over the khubz leaving a well in the center of the rice. Spoon the meat into the rice well and then spoon the butter and nuts over the meat.

22

serve the Jameed in a bowl on the side and with a side of green onions and radishes and Rocca
enjoy

Mansaf
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