Mansaf
Lamb braised in a tangy sauce made from reconstituted jameed (dried, fermented salted sheep's yogurt), served over turmeric rice and flatbread — Jordan's national dish, eaten communally by hand, ruined by substituting plain yogurt for real jameed.
Meat
⚠ Contains: Dairy, Tree Nut, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 lbs lamb, bone-in, cut into pieces
- 1 lb jameed (dried fermented yogurt), soaked and blended with water
- 1 onion, quartered
- 2 cups basmati rice
- 1 tsp turmeric
- 3 tbsp ghee
- 1/2 cup slivered almonds, fried
- 1/4 cup pine nuts, toasted
- Markook or shrak flatbread
- Salt, to taste
Steps
- Simmer the lamb with the onion and salt in water to cover until tender, about 1 hour. Reserve the broth.
- Soak the jameed in warm water until softened, then blend until smooth, gradually adding some of the reserved lamb broth.
- Pour the blended jameed sauce over the cooked lamb and simmer gently for 45 minutes to 1 hour, stirring occasionally, until thickened and tangy.
- Meanwhile, cook the rice with the turmeric and ghee until fluffy.
- Lay the flatbread on a large serving platter, top with the turmeric rice, then arrange the lamb pieces over the rice.
- Ladle the jameed sauce generously over the top and scatter with fried almonds and toasted pine nuts.
- Serve communally, traditionally eaten by hand.