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    Wednesday, June 03, 2015

    Mansaf recipe


    1 Jameed (dried goat yogurt) dried. A piece hand fist size.
    8 Cups water
    2 Cups vegetables (Onion, carrots, celery), diced
    4 Cardamom cloves
    4 Bay leaves
    3 Cinnamon sticks
    ½ tsp cloves seeds
    ½ Whole lamb (small size, about 4 kilos)
    Salt and pepper
    4 Tbs oil or (ghee)
    ¼ Cup almond, peeled
    ¼ Cup pine nuts
    3 Cup Egyptian rice
    1 tsp Turmeric (or saffron, dissolved in warm water)
    3 ½ Cups water
    2 Shrak bread (thin Arabic bread)
    Parsley, chopped for decoration


    - Crush Jammed until powdered, soak in water (8 cups) for 24 hours or until soft. Stir at least twice during that time.
    - Cut Lamb into big pieces, clean well and pat dry.
    - Heat water in a large pot over medium heat; add vegetables and spices then add meat pieces, simmer for 30 minutes. Skim foam from top as necessary. Then remove meat and set aside (not fully cooked).
    - Place Jameed with soaking water in another pot over medium heat, bring to boil and add the meat pieces.
    - Season with salt and pepper, reduce heat, cover and leave for 60 minutes, stir occasionally until fully cooked.
    - Heat oil in a pot over medium heat, stir almond and pine nuts until golden. Drain on a paper towel.
    - Rinse rice, drain then fry in same oil. Stir for 3 minutes, add turmeric and season with salt, pepper. Stir to combine.
    - Add water, bring to boil over medium heat then reduce heat, cover and simmer for 15 minutes or until done.
    - For serving, put the bread in a plate or a tray; pour ½ of jameed stock (resulting from the meat cooking) then add a layer of rice, top with meat and finally pour remaining stock over the whole plate.
    - Top with toasted almond and pine nuts, sprinkle chopped parsley and serve with more

    - Remaining jameed stock can be served as a side plate, top with ghee and serve with white rice.
    - Instead of jameed, a mixture of yogurt, flour and milk can be used but it won’t give the same traditional taste.
    - Jameed is sold in certain places (in a liquid form) same as (buttermilk).In this case do not soak and use directly.

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    Item Reviewed: Mansaf recipe Rating: 5 Reviewed By: Mrs. Chef
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