International Cuisine > Middle Eastern Cuisine > Main Dishes (Middle Eastern) > Mansaf Recipe
Authentic Jordanian Mansaf
Experience the taste of Jordan with this traditional Mansaf recipe. Tender lamb cooked in fermented dried yogurt, served on a bed of rice and Arabic bread, topped with toasted nuts. A true celebration of Jordanian cuisine.
Ingredients
- 2 kg Lamb shoulder or leg
- 1 kg Jameed (dried yogurt)
- 4 cups Rice (short-grain)
- 4-5 pieces Shrak bread (Markook)
- 1/2 cup Almonds or pine nuts
- 4 tablespoons Ghee or clarified butter
- 1 large Onion
- 1 teaspoon Turmeric powder
- 5-6 Cardamom pods
- 2-3 Bay leaves
- to taste Salt
- to taste Black pepper
Preparing the Jameed
Soak the Jameed in warm water for at least 2 hours, or preferably overnight, until it softens. Once softened, blend it with the soaking water until you achieve a smooth, yogurt-like consistency. Strain the mixture through a fine-mesh sieve to remove any lumps.
Cooking the Lamb
In a large pot, melt the ghee or clarified butter. Add the chopped onion and sauté until golden brown. Add the lamb pieces and brown them on all sides. This step helps to seal in the juices and add flavor.
Simmering the Lamb in Jameed
Pour the strained Jameed mixture over the browned lamb. Add turmeric powder, cardamom pods, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the lamb is very tender and almost falling off the bone. Stir occasionally to prevent sticking. Season with salt and black pepper to taste.
Preparing the Rice
While the lamb is simmering, prepare the rice. Rinse the rice thoroughly until the water runs clear. In a separate pot, bring salted water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed. Fluff with a fork.
Toasting the Nuts
In a dry pan, toast the almonds or pine nuts over medium heat until golden brown and fragrant. Be careful not to burn them. Set aside.
Assembling the Mansaf
On a large serving platter, spread the Shrak bread (Markook). Generously ladle some of the Jameed sauce over the bread to moisten it. Then, spread the cooked rice evenly over the bread. Arrange the cooked lamb pieces on top of the rice. Garnish with the toasted almonds or pine nuts. Serve immediately with extra Jameed sauce on the side.
Nutrition Facts Estimated per 100g of product
(Please note that these are estimates and can vary based on specific ingredients and preparation methods)
<ul>
<li>Calories: Approximately 250-350 kcal</li>
<li>Protein: 15-20g</li>
<li>Fat: 15-25g (depending on the cut of lamb used)</li>
<li>Carbohydrates: 20-30g</li>
<li>Fiber: 2-4g</li></ul>
Other Important Considerations for Nutrition
Mansaf is a rich and flavorful dish, but it is also relatively high in fat and calories. Consider using leaner cuts of lamb to reduce the fat content. Jameed is a good source of calcium and protein. Shrak bread provides carbohydrates, but can be substituted with whole wheat flatbread for a higher fiber option. Portion control is important when enjoying Mansaf. This dish is often served in large quantities, so be mindful of your serving size.
FAQ
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What is Jameed?
Jameed is a type of hard, dried yogurt made from sheep or goat's milk. It's a key ingredient in Mansaf and gives the dish its distinctive tangy flavor. -
Where can I find Jameed?
Jameed can be found in Middle Eastern grocery stores or online. If you can't find it, you can try using a substitute like Greek yogurt mixed with a little lemon juice and salt, but the flavor will not be exactly the same. -
What is Shrak bread?
Shrak bread, also known as Markook, is a thin, unleavened flatbread that's traditionally used as a base for Mansaf. It's very large and pliable, making it perfect for soaking up the delicious sauce. -
Can I use a different type of rice?
While short-grain rice is traditional, you can use other types of rice like basmati rice if you prefer. The texture and flavor will be slightly different, but it will still be delicious.