Mansaf Recipe

🧂 Ingredients

• 2 lbs Lamb Meat

  cut into chunks (including bones)
• 6 cups Water
• 2 crystals Gum Arabic
• 4 Cloves

  whole
• 4 Cardamom

  pods
• 1 Cinnamon Stick
• 13 Allspice

  berries
• 1 Bay Leaf
• 2 cups Rice
• 4 cups Water
• 1½ tsp Salt
• Pinch of Saffron
• 1 Laban Jameed
• 4 cups Water
• 2 loaves shrak

  or tortillas
• 4 tbsp Almonds

  blanched and chopped
• ¼ cup Parsley

  chopped

Instructions

• 1 Put the lamb in 6 cups of water, bring to a boil and add the spices.
• 2 When the water comes to a boil turn down to a slow simmer.
• 3 Cook for 2 hours or until the meat is tender. Add more boiling water if
  necessary.
• 4 Once the meat is done, pour through a sieve and preserve the water. Set the meat
  aside on a plate for later.
• 5 Wrap the laban in a cloth and break into pieces with a hammer.
• 6 Place the laban and 4 cups of water in a food processor and process until laban
  has dissolved.
• 7 Pour laban into a bowl through a sieve, set aside.
• 8 Pour the laban into the meat water, and put back on the heat. Bring to a boil.
• 9 Add the lamb chunks to the sauce (leaving out the spices).
• 10 In a pot, put 2 cups rice, 4 cups water, 1½ tsp salt and a pinch of saffron.
• 11 Bring to a boil, then reduce to a simmer and cook until all the water has gone.
• 12 Toast your almonds in a frying pan with a little olive oil.
• 13 Tear bread into little pieces on a plate as a base for the meal.
• 14 Ladle some of the sauce over the bread on the plate.
• 15 Spread the rice over the bread.
• 16 Ladle more sauce over the rice.
• 17 Place the lamb chunks on top of the rice.
• 18 Ladle more sauce over the top.
• 19 Sprinkle toasted almonds and parsley over the entire dish.

Nutrition Info