Wednesday, June 8, 2011
The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Mansaf Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mansaf.
1 Jameed (dried goat yogurt) dried. A piece hand fist size.
8 Cups water
2 Cups vegetables (Onion, carrots, celery), diced
4 Cardamom cloves
4 Bay leaves
3 Cinnamon sticks
½ tsp cloves seeds
½ Whole lamb (small size, about 4 kilos)
Salt and pepper
4 Tbs oil or (ghee)
¼ Cup almond, peeled
¼ Cup pine nuts
3 Cup Egyptian rice
1 tsp Turmeric (or saffron, dissolved in warm water)
3 ½ Cups water
2 Shrak bread (thin Arabic bread)
Parsley, chopped for decoration
Crush Jammed until powdered, soak in water (8 cups) for 24 hours or until soft. Stir at least twice during that time.
Cut Lamb into big pieces, clean well and pat dry.
Heat water in a large pot over medium heat; add vegetables and spices then add meat pieces, simmer for 30 minutes. Skim foam from top as necessary. Then remove meat and set aside (not fully cooked).
Place Jameed with soaking water in another pot over medium heat, bring to boil and add the meat pieces.
Season with salt and pepper, reduce heat, cover and leave for 60 minutes, stir occasionally until fully cooked.
Heat oil in a pot over medium heat, stir almond and pine nuts until golden. Drain on a paper towel.
Rinse rice, drain then fry in same oil. Stir for 3 minutes, add turmeric and season with salt, pepper. Stir to combine.
Add water, bring to boil over medium heat then reduce heat, cover and simmer for 15 minutes or until done.
For serving, put the bread in a plate or a tray; pour ½ of jameed stock (resulting from the meat cooking) then add a layer of rice, top with meat and finally pour remaining stock over the whole plate.
Top with toasted almond and pine nuts, sprinkle chopped parsley and serve with more
- Remaining jameed stock can be served as a side plate, top with ghee and serve with white rice.
- Instead of jameed, a mixture of yogurt, flour and milk can be used but it won’t give the same traditional taste.
- Jameed is sold in certain places (in a liquid form) same as (buttermilk).In this case do not soak and use directly.
More Middle Eastern Food Recipes:
Recipe for Jordanian Mansaf
Middle Eastern rice pudding
Lebanese rice and noodles
Middle Eastern Chickpea & Rice Stew
Shish Taouk with White Rice
Middle Eastern-style lamb shanks with saffron rice
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