Jordanian Mansaf (lamb & rice with jameed yogurt)

Name: Jordanian Mansaf (lamb & rice with jameed yogurt)
Total time: 170 min
Yield: 8
Cuisine: Arab
Ingredients: For the lamb:; 1.5 kg bone-in lamb (shoulder, neck or leg), cut into large pieces; 1 large onion, 1 cinnamon stick, 4 cardamom pods and 2 bay leaves; For the jameed sauce:; 300 g jameed (dried fermented yogurt balls), broken up and soaked overnight in water; 1 litre of the lamb broth and 1 tbsp ghee; Substitute if no jameed: 1 kg full-fat plain yogurt + 1 egg (or 2 tbsp cornstarch dissolved in cold water) and 1 tsp salt; For the rice:; 3 cups (600 g) medium-grain or basmati rice, rinsed; 3 tbsp ghee, 1 tsp turmeric and 1½ tsp salt; 4½ cups hot water or broth; To serve:; 3 rounds of shrak or thin flatbread; ½ cup blanched almonds and ½ cup pine nuts, toasted in ghee, and chopped parsley

Recipe No.: A-23

Arab170 minServes 8

Jordanian Mansaf (lamb & rice with jameed yogurt)

Mansaf is a traditional Jordanian dish of lamb cooked in a sauce of jameed (dried fermented yogurt) and served over rice or bulgur. It is considered Jordan's national dish and is also popular in Palestine and across the Levant. The name comes from a word meaning a large tray or dish. Some scholars link it to ancient biblical-era roots, but that view is speculative and disputed; the dish is said to have changed considerably between the 1940s and late 1980s. It is eaten at feasts and gatherings.

Ingredients for Jordanian Mansaf

For the lamb
1.5 kgbone-in lamb (shoulder, neck or leg), cut into large pieces
1large onion, 1 cinnamon stick, 4 cardamom pods and 2 bay leaves
For the jameed sauce
300 gjameed (dried fermented yogurt balls), broken up and soaked overnight in water
1 litreof the lamb broth and 1 tbsp ghee
Substitute if no jameed: 1 kg full-fat plain yogurt + 1 egg (or 2 tbsp cornstarch dissolved in cold water) and 1 tsp salt
For the rice
3 cups(600 g) medium-grain or basmati rice, rinsed
3 tbspghee, 1 tsp turmeric and 1½ tsp salt
4½ cupshot water or broth
To serve
3rounds of shrak or thin flatbread
½ cupblanched almonds and ½ cup pine nuts, toasted in ghee, and chopped parsley

Method

The day before, soak the jameed in water overnight, then mash and strain (or blend) it to a smooth liquid. (If using the yogurt substitute, skip this step.)
Put the lamb in a large pot, cover with water and add the onion, cinnamon, cardamom and bay. Bring to a boil and skim the foam well. Simmer 1½ to 2 hours until tender and falling off the bone.
Remove the lamb and keep the strained broth. Place the lamb in a wide pot.
If using jameed: put the strained jameed and 1 litre of broth in a pot and stir over medium heat, always in one direction, until it boils to prevent curdling, then reduce the heat and cook 20 minutes until slightly thickened, adjusting salt.
For the substitute: whisk the yogurt with the egg or cornstarch, then add it to 1 litre of hot broth, stirring constantly in one direction until it gently boils, and simmer 15 minutes without a hard boil.
Pour half the sauce over the lamb and simmer 15 minutes to absorb the flavour; keep the rest of the sauce for serving.
For the rice: melt the ghee in a pot, stir the rice and turmeric in it for 2 minutes, add the hot water and salt, bring to a boil, then cover and cook over low heat for 15 to 18 minutes and let rest 10 minutes.
Spread the bread on a large serving platter and moisten it with a little jameed sauce, spread the rice on top, arrange the lamb, and scatter the almonds, pine nuts and parsley. Serve with the remaining hot sauce in a bowl.

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