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.