Mansaf with Meat / منسف باللحم

Name: Mansaf with Meat / منسف باللحم
Prep time: 1 h 40 min
Total time: 1 h 40 min
Cuisine: Middle Eastern
Ingredients: 3 kg of Lamb meat (bone in); 2 Onions (quartered).; 1/2 teaspoon Cardamom (ground).; 4 Garlic cloves.; 3 Bay leaves.; 2 Cinnamon sticks.; 1 kg Yogurt.; 2 cups of buttermilk.; 1 Egg white.; 2 tablespoon of corn Starch.; 1 teaspoon Salt.; 1 & 1/2 stones of Jameed (crumbled and soaked in 1 1/2 liter of water overnight and filtered with a colander). Jameed is consisting of hard dry laban made from ewe or goat's milk. kept in a fine woven cheesecloth to make a thick yogurt.; 1 kg of Yogurt.; 2 cups of buttermilk.; 1 Egg white.; 2 tablespoon of corn Starch.; 3 tablespoon of Vegetable oil; 1.5 liter of Chicken broth.; 1 1/2 teaspoon of Salt.; 1/2 teaspoon of Turmeric powder.; 3 cups of Egyptian rice (soaked for 15 minutes and drained of water).; 1 teaspoon Salt; 1 teaspoon of Saffron soaked in 200 ml of warm water, ( or yellow Food dye).; 2 loaves of Saj bread (Shrak, Tannour bread or any kind of flat Arabic bread.; 2 tablespoon of Parsley (chopped).; 1/4 of a cup of almonds.; 1/4 of a cup of pine nuts

11 steps

Prep:1h 40min

Jordanian Mansaf is the National dish of Jordan that are served not only in Jordan but in many Arab countries on large occasions, including Eid al-Adha, and Jordanian mansaf is one of the most delicious meals.

Updated at: Thu, 17 Aug 2023 13:27:44 GMT

Ingredients

12 servings

To boil the meat:

3kglamb meat

bone in

2onions

quartered

½ teaspooncardamom

Yogurt ingredients:

1kgyogurt

2 cupsbuttermilk

1egg white

2 tablespooncorn starch

1 teaspoonsalt

Jameed

1.5 stonesJameed

crumbled and soaked in 1 1/2 liter of water overnight and filtered with a colander Jameed is consisting of hard dry laban made from ewe or goat's milk, kept in a fine woven cheesecloth to make a thick yogurt

1kgyogurt

2 cupsbuttermilk

1egg white

2 tablespooncorn starch

To boil rice:

3 tablespoonVegetable oil

1.5 literchicken broth

1 ½ teaspoonsalt

½ teaspoonturmeric powder

3 cupsegyptian rice

soaked for 15 minutes and drained of water

1 teaspoonsalt

1 teaspoonsaffron

soaked in 200 ml of warm water, or yellow food dye

2 loavessaj bread

shrak, tannour bread or any kind of flat arabic bread

For Garnishing:

2 tablespoonparsley

chopped

¼ cupalmonds

¼ cuppine nuts

Instructions

Step 1

Boil the meat and remove the skim the rancid , then put onion, garlic, cardamom, bay leaf and cinnamon. Cover the saucepan and leave to simmer for 50 minutes on low heat.

Step 2

In a large saucepan, put the yogurt ingredients and mix them well, then add the Jameed yogurt and mix it well until becomes homogeneous.

Step 3

Boil the rice by placing the rice, oil, 1 teaspoon salt, saffron water, and a 1 1/2 liter of chicken broth, in the pot and leave it until it boils, then reduce the heat and leave it for 20-25 minutes.

Step 4

Put the meat and broth on the Jameed mixture and stir with a wooden spoon until it boils. Then put the chicken broth then add vegetables, turmeric, 1 teaspoon salt and leave the mixture to boil on low heat for 40 minutes until the meat is cooked. (Remember to leave the pot uncovered).

Step 5

Poor the Balance of Jameed mixture in a bowel or In a deep dish and serve it next to the rice tray.