Chef Abukass Recipes

Mansaf

Author:
Rating:
 
Preparation time:
2 Hour
Difficulty:
moderate
Country:
SHARENOW:

 

Description

The cities of Assalt and AKarak in Jordan are reputed to make the best Jameed in the area where other variants of Mansaf exist, and are modified to the regional tastes; these include fish mansaf widely found in the port city of Aqaba in Jordan.

Recipe features:

- Mansaf is the most distinctive Jordanian dish.

- Aljameed which is the main sauce of Mansaf is made of fermented dried yogurt.

- The name originates from a Bedouin term meaning "large tray" or "large dish".

- Though Mansaf is known in other countries such as Iraq, Palestine and Northern Saudi Arabia, it is widely spread as a unique Jordanian dish.

Ingredients Description
  • 5CupsAbuKass rice
  • 1Container (1 liter) plain yogurt
  • 1Container (1 liter) Jameed
  • 2KGs lamb, cut into big chunks with bones attached
  • 2onions, chopped to widges
  • Water to cook meat and rice
  • Salt & Pepper as desired

For Garnish:

  • 4Tbsp. Margarine
  • 4Tbsp. Mixed raw nuts: shredded almonds, pine nuts and cashew
  • 3 Saffron strands, soaked in 3 tbsp. of warm water
  • 2loaves Arabic bread, shredded to medium cubes
Preparation
  • Prepare a large pot to boil the meat with onion in water until meat is tender (minimum of 1 hour until 2 hours).
  • Meanwhile, in another large potpour yogurt and bring to boil (stir constantly in one direction).
  • Once yogurt comes to a boil add the saffron and turn off heat.
  • Add 2 to3 cups of meat broth to the yogurt pot (according to thickness you desire: 3 cups for a thin sauce, 2 cups for a thick sauce) stir in the same direction for 2 minutes.
  • Add salt and spices as desired, then pour Jameed and stir to combine.
  • Transfer lamb from pot into yogurt and bring to a boil once more without stirring.
  • Meanwhile, cook rice as desired with lamb broth.
  • Deep fry nuts with the margarine in a frying pan.
  • Wash parsley and chop very thin.
Notes

In a Very large platter for serving, distribute shredded bread, mildly soak with cooked Jameed. Then pour all of the rice, and place lamb pieces on top. Garnish with parsley then fried nuts.

In a large soup bowl, pour the rest of Jameed sauce for serving.

Usually, individual soup bowls are provided to let guests take their own desired portions