Recipe
Mansaf Recipe
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Umjad / All my dishes 5 months, 4 weeks ago
It is a traditional food in Jordan, cooked for guest on special occasions and for big gatherings.
Prep:2m Cook:1m Servings:8
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 Umjad |
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Ingredients
- 4 kilos of lamb
- 2 kilos of rice
- 1 kilo of dried form of dairy called jameed (whey yoghurt, traditional type of food used in Jordan)
- 2 medium onions cutted to squares
- 250gm of almonds and pine nuts
- Arabic loaves of bread called Shrak or Markook
- 200 g chopped Parsley
- Dash of salt, black pepper, spices, clove
Directions
- Wash the jameed and soak it in water for an hour. Mash in blender to produce a creamy sauce, then let it dry
- Place lamb in a pan and cover with cold water. Bring slowly to boil. Skimming is required. When well skimmed and boiling, add salt and paper to taste and add onions. Cover and boil gently for 30 minutes.
- Remove meat and save the broth (soup).
- Mix jameed juice with the soup and let boil, add the soup to the jameed with continuous stirring
- Add meat and simmer until meat is cooked well with jameed
- You may add spices, salt, clove
- Cook rice
- On a tray Place two of the Arabic loaves of bread, Put rice on the bread then arrange pieces of meat on the surface.
- Fry the pine nuts and almonds until golden
- Sprinkle the pine nuts and almonds and parsley
- Serve it with hot jameed sauce which is poured on mansaf as wished
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marrmarr 1 month, 4 weeks ago said:
I made this the other day, but used this boxed jameed now from the arabi store by ziyad brand i believe and another brand. I cooked the meat, then added the liquified jameed to it,let it boil then served it, but the taste was very dry, i tried adding more water to the mix and spices but it didn't turn out right. I haven't heard anyone else using this boxed jameed in their reciepes online yet, do you recommend using it? ON the box it says in arabic and english jameed soup starter? and it has a pic of mansaaf by it? what do you have any suggestions or shud i just stick to using yogurt? Shukran?
marrmarr 1 month, 4 weeks ago said:
I made this the other day, but used this boxed jameed now from the arabi store by ziyad brand i believe and another brand. I cooked the meat, then added the liquified jameed to it,let it boil then served it, but the taste was very dry, i tried adding more water to the mix and spices but it didn't turn out right. I haven't heard anyone else using this boxed jameed in their reciepes online yet, do you recommend using it? ON the box it says in arabic and english jameed soup starter? and it has a pic of mansaaf by it? what do you have any suggestions or shud i just stick to using yogurt? Shukran?