Mansaf, a Jordanian culinary gem, is a lavish dish where tender lamb, seasoned rice, and creamy jameed sauce meld in a flavorsome marriage. Garnished with pine nuts and parsley, it symbolizes Jordan’s warm hospitality and is often central to festive gatherings.
- Wash meat pieces with very cold water and dry with paper towels.
- Put in cold water and bring to a boil for 20 minutes, then throw the water out, wash the meat, and start over again. You want to make sure that the stock is clear and clean for use with the jameed.
- Add enough hot water to cover the meat. Add onion, bay leaves, and cardamom pods to the water Reduce heat, cover, and cook for 2 hours on low heat. Skim the scum as it rises to the top.
- Break the big pieces of jameed and soak overnight until tender.
- Put jameed into a blender with the water it was soaked in.
- Run the stock through a sieve. Add the jameed to the clear stock and bring to a boil.
- Put the boiled chunks of meat on the side to top the rice.
- If you use jameed, do not add additional salt, as jameed is very salty.
- Whisk over medium heat until liquid.
- Stir two tbsp.s of starch into a small amount of yogurt.
- Pour this mixture slowly into the pot of jameed while stirring it constantly.
- Add the soft pieces of meat to the jameed with one cup of meat stock and leave to boil. Simmer gently for 15 minutes. Taste and adjust seasonings, as needed.
- 1 kilogram of lamb meat (with bones, cut into six big pieces)
- 3⁄4 cup clarified butter (preferably use samna or ghee for taste)
- 1 medium onion, cut into 4 pieces
- 2 big pieces of jameed (or 3 cups salted Greek yogurt)
- 1 Tbsp. whole blanched almonds
- 1 Tbsp. pine nuts
- 1 shrak (very thin Arabic pita-type bread used in Jordan)
- 3 1⁄2 cups rice raw measure, cooked (short-grain Egyptian rice)
- 2 bay leaves
- 1 stick cinnamon
- 1 spoon starch