Mansaf

8 mins
Serves 1
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Directions

  1. 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.
  2. 2Prepare 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.
  3. 3Prepare 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.
  4. 4Prepare the rice: Wash the rice extremely well until the water runs clear and soak it in hot water for 30 minutes.
  5. 5Prepare the rice: Wash the rice extremely well until the water runs clear and soak it in hot water for 30 minutes.
  6. 6Prepare the rice: Wash the rice extremely well until the water runs clear and soak it in hot water for 30 minutes.
  7. 7Cook 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.
  8. 8Cook 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.
  9. 9Cook 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.
  10. 10Cook 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.
  11. 11Cook 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.
  12. 12Cook 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.
  13. 13Make 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.
  14. 14Make 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.
  15. 15Make 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.
  16. 16Prepare 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.
  17. 17Prepare 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.
  18. 18Prepare 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.
  19. 19Prepare 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.
  20. 20Prepare 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.
  21. 21Prepare 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.
  22. 22Assemble 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.
  23. 23Assemble 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.
  24. 24Assemble 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
  • 1 head jameed
  • 1 head jameed
  • 2 kilograms rice
  • 2 kilograms rice
  • 2 kilograms rice
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 2 chili peppers
  • 2 chili peppers
  • 2 chili peppers
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 7 lamb shanks
  • 7 lamb shanks
  • 7 lamb shanks
  • 6 cups cold water
  • 6 cups cold water
  • 6 cups cold water
  • 1 chopped onion
  • 1 chopped onion
  • 1 chopped onion
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 4 cups full fat plain yogurt
  • 4 cups full fat plain yogurt
  • 4 cups full fat plain yogurt
  • 1 tablespoon corn starch
  • 1 tablespoon corn starch
  • 1 tablespoon corn starch
  • 1 tiny touch turmeric
  • 1 tiny touch turmeric
  • 1 tiny touch turmeric
  • 1 tablespoon sweet clover
  • 1 tablespoon sweet clover
  • 1 tablespoon sweet clover
  • 1 tablespoon desert rhubarb
  • 1 tablespoon desert rhubarb
  • 1 tablespoon desert rhubarb
  • 4 tablespoons gie
  • 4 tablespoons gie
  • 4 tablespoons gie
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 0.5 cup pine nuts
  • 0.5 cup pine nuts
  • 0.5 cup pine nuts
  • 1 cup shaved almonds
  • 1 cup shaved almonds
  • 1 cup shaved almonds
  • 1 tiny sprinkle parsley
  • 1 tiny sprinkle parsley
  • 1 tiny sprinkle parsley
  • 2 pieces shrak bread
  • 2 pieces shrak bread
  • 2 pieces shrak bread

Equipment

knifeblenderlarge potlarge platefrying panwhisk