Mansaf
Slow-cooked lamb in a tangy fermented yogurt sauce, served on a bed of rice and shrak bread, eaten communally. This recipe was created by AI, some information may not be accurate.
- Servings
- 8
- Difficulty
- Hard
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Ingredients
- 1½ kg lamb shoulder on the bone
- 500 g long-grain rice
- 400 g jameed (dried yogurt)
- 2 pc shrak bread
- 3 tbsp ghee
- 1 pc onion
- ½ tsp ground turmeric
- 1 tsp ground allspice
- 4 pc cardamom pods
- 2 tsp salt
- 60 g pine nuts
- 50 g almonds
- 2 l water
Steps
- Soak the jameed overnight in water, then blend smooth and reserve.
- Brown the lamb pieces in ghee with onion and cardamom, then cover with water and simmer 1.5 hours.
- Whisk the jameed slurry into the simmering broth, stirring constantly to prevent splitting.
- Cook rinsed rice in some of the strained broth with allspice and turmeric until fluffy.
- Lay the shrak bread on a wide platter, spoon over rice, then arrange lamb pieces and ladle yogurt sauce.
- Toast pine nuts and almonds in ghee and scatter on top before serving with extra sauce on the side.
Diet tags are added by the recipe's author.