Mansaf

🛒 Ingredients

• Lamb (bone-in shoulder or leg) 150 g · 380 kcal
• Basmati Rice 240 g · 290 kcal
• Jameed (rehydrated) 200 g · 180 kcal
• Shrak Bread (or Markook) 40 g · 100 kcal
• Ghee (clarified butter) 10 g · 90 kcal
• Pine Nuts 15 g · 100 kcal
• Fresh Parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Rehydrate the jameed: Break the dried jameed into pieces and soak in water for several hours or overnight. Drain, then blend the softened jameed with fresh water until smooth.
2. Cook the lamb: In a large pot, brown the lamb pieces, then add water, salt, and whole spices (like bay leaves, cardamom pods, cinnamon stick). Bring to a boil, then reduce heat and simmer until very tender, about 2-3 hours.
3. Prepare the jameed sauce: Heat some ghee in a pot, add the pureed jameed, and stir constantly over medium heat until it thickens slightly. Gradually add some of the strained lamb cooking broth, stirring continuously to prevent curdling, until you have a smooth, creamy sauce.
4. Cook the rice: Wash basmati rice thoroughly. In a separate pot, melt some ghee, add rice, a pinch of turmeric (for color), and salt. Pour in water (or more lamb broth) and cook according to package directions until fluffy.
5. Toast the pine nuts: In a small pan, toast pine nuts with a little ghee until golden brown. Be careful not to burn them, as they toast quickly.
6. Assemble the Mansaf: On a large serving platter, lay out pieces of shrak bread. Spread a layer of fluffy basmati rice over the bread. Arrange the tender lamb pieces on top of the rice.
7. Finish and serve: Generously ladle the hot jameed sauce over the lamb and rice. Garnish with toasted pine nuts and fresh chopped parsley. Serve immediately, traditionally by hand.