Mansaf
Mansaf is a traditional Arabic cuisine that is prepared with lamb meat cooked with dry, fermented yogurt and served in a large tray with rice or bulgur. Mansaf recipe is the national food of Jordan and is also quite famous in Palestine, Southern Syria, Iraq, and Saudia Arabia. An alternate meaning of the term “Mansaf” literally translates to "large tray" or "large dish". Mansaf is a truly healthy dish and mansaf calories are not a lot either. You can learn how to make mansaf with jameed and also jordanian food mansaf, palestinian mansaf recipe, mansaf spice mix, lebanese mansaf recipe, and mansaf chicken from the comfort of your home.
Traditionally, mansaf is eaten as a big platter and the eaters eat only with their right hand. The taste of soft tender lamb combined with fragrant rice and the delicious jameed goat yogurt truly make the meal worth preparing!
| Recommended By Chef |
| 00:30 To Prep |
| 01:30 To Cook |
| 5 Servings |
| Tips About Recipe |
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1 Kg lamb shoulder meat, cut into large pieces
4 Cups water or 1 liter
2 Tablespoons ghee, or oil
2 Medium onions or 300 g, chopped
1 Chicken Cube
¾ Teaspoon ground black pepper
¾ Teaspoon sweet pepper
¾ Teaspoon ground cumin
¾ Teaspoon ground coriander
¾ Teaspoon ground cloves
1 Cinnamon stick
½ Cup pine seeds or 75 g, toasted
½ Cup almonds or 75 g, toasted
3 Tablespoons fresh parsley, chopped
For the yoghurt sauce: 2½ Cups yoghurt or 625 g
1½ Tablespoons corn flour
METHOD:
Place the lamb pieces and water in a large saucepan, bring to boil and skim forth.
Heat the ghee or oil in a frying pan, add onions and cook for 4-5 minutes until softened. Then add to the lamb in the pot.
Add Chicken cubes, all the spices and the cinnamon stick. Cover and simmer over low heat for 1 hour or until the meat is tender but still firm.
In a saucepan, combine yoghurt and corn flour. Bring to boil under constant stirring and simmer for 2 minutes.
Stir the yoghurt sauce slowly into the pot of meat, and simmer uncovered over low heat for 5 minutes. Taste and adjust the seasoning.
Spoon the meat mixture in a large bowl, garnish with the toasted pine seeds, almonds and parsely and serve with rice.
Posted By:
humna Riaz, KARACHI