MANSAF

 MANSAF:

Lamb is a popular and traditional meal on memorable occasions such as Eid, and it is a staple meat in

Arabic cuisine. Mansaf is a typical Arabic meal from places like Palestine and Jordan, among others.

Lamb, yoghurt, and rice are the main ingredients in this recipe.This is a must-try, especially for travellers

visiting Jordan, as it is the country's most popular cuisine. Trying any other dish using lamb meat is a

crucial aspect of engaging in Arabic cuisine for individuals who aren't especially fond of mansaf.

RECIPE:

INGREDIENTS:

1. 1 1/2 pound lean lamb cubes (beef can be used)

2. 2 pounds lean lamb (1 1/2 inch cubes; beef can be used instead)Hlaf

3. Half cup clarified butter (if available, use samna or ghee, or prepare your own clarified butter)

4. salt and pepper

5. 1 finely chopped medium onion

6. 4 cups Greek yoghurt, plain

7. 1 beaten egg white

8. 1 teaspoon of black pepper

9. Half teaspoon of coriander

10. Half teaspoon cumin, 1 teaspoon cumin, 1 teaspoon cumin, 1 teaspoon cumin, 1 teaspoon cumin,

11. Paprika (Half teaspoon)

12. A quarter teaspoon of cardamom

13. Half cup blanched almonds, whole

14. A half-cup of pine nuts

15. 3 cups rice (raw measure) + 3 cups rice (cooked measure) (Jasmine med grain or Basmati is

good)

16. Garnish with chopped parsley or chives

INSTRUCTIONS:

● Meat cubes should be washed and placed on a dish with a lid. Cover the meat with water, cover

the tray, and refrigerate for 4 to 8 hours.

● In a big skillet over medium-high heat, melt 1/4 cup clarified butter. Meat cubes should be

drained and patted dry. Cook for 20 minutes in a skillet, until browned on both sides. Season the

meat with pepper and salt to taste, then cover it with water. Reduce to a low heat setting, cover,

and cook for 1 hour. Add the onion and cook for 30 minutes, uncovered.

● While the meat and onion are cooking, stir the yoghurt in a large pot until it is liquid. Combine

the egg white and half teaspoon of salt in a mixing bowl. Bring the yoghurt mixture to a low boil,

stirring continually with a wooden spoon in one direction only, until the required consistency is

reached. Reduce the heat to low and leave the yoghurt to softly simmer for 10 minutes,

uncovered.

● Toss the meat with the yoghurt and season to taste. Cook for 15 minutes on low heat. Seasonings

should be tasted and adjusted as needed.

● Melt 2 tablespoons of the remaining 4 tablespoons of clarified butter in a small skillet. Cook for 5

minutes after adding the almonds. Cook for 3 minutes after adding the pine nuts. Turn off the heat

and set the pan aside.

● Open the khubz loaves and lay them on a large serving platter, overlapping them. Brush the

khubz with the remaining 2 tablespoons of butter to moisten it. Arrange rice on top of the khubz,

leaving a well in the centre. Spoon the meat into the rice nicely, then top it with the butter and

almonds. Garnish with parsley or chives.

● Serve.