Mansaf
Directions
- 1Prepare the Jameed: Rinse it a couple of times to remove excess salt. Soak it in 2 cups of boiling water for about an hour, until it softens.
- 2Prepare the rice: Wash the rice extremely well until the water runs clear and soak it in hot water for 30 minutes.
- 3Cook the lamb: Rinse the lamb, place it in a large pot, cover it with 6 to 7 cups of cold water, add a chopped onion and a few bay leaves. Bring to a boil and skim any foam. Let it simmer for about an hour until tender.
- 4Cook the rice: In a large pot, add 4 tablespoons of ghee. Once melted, add the rice and season with 2 tablespoons of salt and a tiny touch of turmeric. Stir until the rice is nicely toasted. Add 2 cups of lamb stock and 3 cups of boiling water and bring to a boil uncovered. Once you see holes forming, drop the heat to the lowest possible and let it cook for 20 to 30 minutes.
- 5Make the jameed sauce: Add the softened jameed to a blender and blend until smooth. Strain into a pot and mix in 4 cups of full fat plain yogurt and 1 tablespoon of cornstarch.
- 6Prepare the seasonings: Add sweet clover and desert rhubarb to the sauce. Add a tiny touch of turmeric, cardamom, dry thyme, chamomile and mint. Add 1 tablespoon of homemade ghee (or butter). Add the lamb shanks to the sauce and let it boil for 20 minutes.
- 7Prepare the salsa: Finely chop 1 red onion and 2 chili peppers and place in a bowl. Add the juice of a lemon, 1 tablespoon of vinegar, and a pinch of salt.
- 8Assemble the Mansaf: Place a piece of shrak bread at the bottom of a large plate. Add a few scoops of jameed sauce, then the rice, and the lamb shanks. Toast 0.5 cup of pine nuts and 1 cup of shaved almonds in 2 tablespoons of ghee until nicely browned, and sprinkle on top. Finish with a tiny sprinkle of parsley.
Ingredients
- 1 head jameed
- 2 kilograms rice
- 1 red onion
- 2 chili peppers
- 1 lemon
- 1 tablespoon vinegar
- 1 pinch salt
- 7 lamb shanks
- 6 cups cold water
- 1 chopped onion
- 3 bay leaves
- 4 cups full fat plain yogurt
- 1 tablespoon corn starch
- 1 tiny touch turmeric
- 1 tablespoon sweet clover
- 1 tablespoon desert rhubarb
- 4 tablespoons gie
- 2 tablespoons salt
- 0.5 cup pine nuts
- 1 cup shaved almonds
- 1 tiny sprinkle parsley
- 2 pieces shrak bread
Equipment
knifeblenderlarge potlarge platefrying panwhisk
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