Mansaf
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Author choibabu2002 Yield No Value
Published Aug 19, 2008 Cooking Time 1 hour
Recipe Type Rices Preparation Time 30 min
Ingredient Lamb Standing Time 1 hour
Description: Jordanians prepare this dish on occasions and have it together. I have tasted Mansaf in a local resturant in Amman, called Jabri.

Recipe of Mansaf

Ingredient Name Quantity Unit
Rice, Rinsed 3 Cup
Cinnamon 1/2 Teaspoons
Allspice Or Kabab Chini 1 Teaspoons
Turmeric 1 Teaspoons
Large Onion, Chopped 1 Numbers
Almonds, Peeled 1/2 Cup
Pine Nuts 1/2 Cup
Butter 1/2 Cup
Black 1 1/2 Teaspoons
Salt 3 Teaspoons
Cornstarch 2 Tablespoons
Large Egg White, Beaten With A Fork Until Frothy 1 Numbers
Plain Yogurt, Thoroughly Mixed With One Cup Water 3 Cup
Water 6 Cup
Large Loaves Of Arabic Bread Or Pita Bread, Toasted And Broken Into Pieces 2 Numbers
Lamb With Bones, Washed And Drained Then Cut Into Serving Pieces 6 Lbs

Directions

Place yogurt in a pot and stir in egg white, cornstarch and 1 teaspoon of the salt, then stirring continually with a wooden spoon in one direction (very important to stir in one direction) bring to boil over medium heat. Lower heat to low then allow to boil uncovered until yogurt thickens about 3 minutes, continuing to stir. Set aside but keep warm. Place lamb in a large pot and cover with water then bring to boil over medium heat, skimming off froth repeatedly until boiling. Add remaining salt and pepper. Cover and cook over medium heat for 30 minutes. In the meantime, melt 4 tablespoons of the butter in a frying pan and sauté almonds and pine nuts until they just begin to brown then pour on to a plate, draining butter back into the frying pan. Add onion to frying pan and fry over medium heat for 8 minutes, adding more butter if necessary. Stir in turmeric, allspice and cinnamon then stir-fry for further 2 minutes. Add this mixture to the boiling meat. While the meat is cooking, place the rice and water in a large saucepan then bring to boil. Turn heat to low and cover then cook for 20 minutes, stirring a number of times and recovering. Turn off heat but leave covered and allow to cook in its own steam for another 30 minutes. Stir in remaining butter and keep warm. After meat has been cooking for 1 1/2 hours remove lid and stir in yogurt sauce. Turn heat to low and cook until meat is tender and sauce thickens. Remove meat and set aside, keeping warm. Pour sauce into a bowl and keep warm. On a large platter, place bread then moisten with some of the sauce. Place rice pyramid style over the bread then place meat evenly over rice. Spoon some of the sauce over top then sprinkle with the nuts and serve.
Posted Aug 19, 2008

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