Mansaf Recipe

Ingredients Summary:

• Lamb: 2 lbs (shoulder or leg, cut into chunks)
• Jameed (fermented dried yogurt): 1 cup (rehydrated and blended) or substitute with Greek yogurt and labneh
• Rice: 2 cups (preferably basmati)
• Onion: 1 large, quartered
• Garlic: 3 cloves, minced
• Bay leaves: 2
• Cinnamon stick: 1
• Cardamom pods: 3-4
• Ghee or butter: 3 tablespoons
• Almonds and pine nuts: 1/2 cup, toasted for garnish
• Flatbread (shrak or markook): Optional, for serving
• Salt and pepper: To taste
• Fresh parsley: For garnish

Instructions Overview:

1. Cook the Lamb: In a large pot, add the lamb pieces, onion, garlic, bay leaves, cinnamon stick, and cardamom pods. Cover with water and bring to a boil. Skim off any foam, reduce heat, and simmer for about 1.5-2 hours until the lamb is tender.

2. Prepare the Jameed Sauce: If using jameed, soak it in water overnight, then blend until smooth. If substituting with yogurt and labneh, mix them together and season with salt. Slowly heat the jameed (or yogurt mixture) over low heat, stirring constantly to prevent curdling.

3. Cook the Rice: In another pot, heat ghee or butter and add the rice. Stir until coated, then add water (about 4 cups) and bring to a boil. Lower the heat, cover, and simmer until the rice is cooked.

4. Assemble the Mansaf: Once the lamb is cooked, strain the broth and mix some of it with the jameed sauce. Add the cooked lamb to the sauce and let it simmer for 10-15 minutes.

5. Serve: On a large serving platter, place the flatbread (if using), then top with the rice. Arrange the lamb over the rice and pour the jameed sauce over everything. Garnish with toasted almonds, pine nuts, and fresh parsley.

For full recipes and instructions, visit Chef in Disguise – Mansaf Recipe.