One of Maria’s favorites a layer of crunchy bread topped with, eggplant and tomatoes or Chicken and rice and covered with a cold yoghurt. This dish is usually served with tabbouleh, kibbehma’aliyeh and Osmaliyeh
16 Mohammad Ali Al Sa'di St Jabali Al Weibdeh
P.O. Box 9946 Amman 11191, Jordan
Phone: 00962 777 55 77 44
Fax: 00962 795 63 38 68
Mulukhiyeh for lunch today…
heres a quick tutorial on how to make one of the heartiest arabic dishes.
an all time favorite of mine. my kids and the whole family!!
check out the ingredients in our recipes section on the website. or sign up for a class (zoom or in person) to learn how to make this one!!
Mansaf 6 portions
1kg lamb meat
3/4 cup clarified butter
1 medium onion
2 big pieces of Jameed (or 3 cups salted Greek yoghurt)
¼ cup whole blanched almond
¼ cup pine nuts
2 Shrak bread
3 ½ cups rice , raw measure, cooked (Medium grain)
2 bay leaves
1 stick cinnamon
1 spoon starch
Wash meat pieces and dry it with paper towels.
Melt ¼ cup of the clarified butter in heavy skillet over medium-high heat. Drain and pat dry meat pieces.
Place in skillet and cook for 10 minutes until browned on all sides. Add enough hot water to cover meat. Put onion, bay leaves and cinnamon stick with the water. Reduce heat, cover and cook for 1 hour or more until tender.
Break the big pieces of Jameed and soak it overnight until soft.
put jameed in the blender and put in pot to boil.
Add the soft boiled pieces of meat.
Use a skillet to add 1 ½ cup of meat stock.
If you use Jameed. Do NOT use salt, as it is very salty.
Incase you didn’t find Jameed: while meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid.
Melt two teaspoons of starch in cold water,
Pour it slowly onto the yoghurt while stirring it constantly, add 1 teaspoon of salt.
Add the soft boiled pieces of meat with one cup of meat stock and leave to boil. Simmer gently for 15 minutes.
Taste and adjust seasonings, as needed.
In a small skillet, melt 2 tablespoons of clarified butter. Add almonds and cook till golden. After removing
almond stir in pine nuts and cook till golden. Remove from heat and set aside.
Clarified butter notes:-
Clarified butter is necessary 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.
Wash and soak 3 ½ cups of rice in water
Melt 2 spoons of clarified butter and add 4 ½ cups of water to it until it starts to boil
Add 1 tsp of salt to the water the. Add the rice and cook.. enjoy #mansaf