Mansaf
Lamb in a sauce of jameed, fermented dried yoghurt, over rice and flatbread. Jordan's national dish.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the jameed in warm water for four hours, break it up by hand and pass it through a sieve to an even liquid.
Simmer the lamb with the cardamom for an hour and twenty minutes, skimming. Keep the broth.
Pour the jameed liquid in with the meat and bring it up, stirring continuously in one direction.
Drop the heat to its lowest and hold it forty minutes. The sauce thickens and turns creamy.
Cook the rice in the meat broth with turmeric and a spoon of ghee.
Fry the almonds and pine nuts in ghee until golden and set them aside.
Line a platter with the bread, moisten it with sauce, spread the rice, lay the meat on top, spoon over more sauce and scatter the nuts and parsley.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Jktab · CC BY-SA 4.0