The Best Mansaf
Numnum
A delicious Mediterranean meal typically made on special occasions. Fluffy rice, extravagant yogurt sauce, and melty lamb, this dinner is one of my absolute favorites.
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Dinner
Cuisine Mediterranean
- 4 lb lamb shoulder prepped
- 6 cups water
- 1 laban jameed dry goat milk/yogurt, powdered
- 1 large onion cubed
- 2 mistica Arabic gum
- 2 bay leaves
- 1 large yogurt regular
- 2 tbsp all-purpose flour
- 4 cups rice white
- 3 tbsp butter
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup pine nuts toasted/fried
- 2 tbsp olive oil
Saute onions. Add mistica, bay leaves, water, and lamb. Cook for 2 hours, or until medium well.
In a pan, on medium heat, stir yogurt and flour. Add jameed, water, and cooked meat. Simmer until it forms a sauce to your liking. Once finished, sift any unwanted parts out of the sauce.
Meanwhile, cook your rice. Start by frying the rice in butter. Then, add your water and cook for 20 minutes on low heat after it reaches a boil.
Fry your pine nuts and olive oil until it is a pretty golden brown.
Plate the rice and meat. Sprinkle with pine nuts. Serve indivisually with sauce. Season to your liking.
Enjoy!
Keyword jordan, lebnon, mansaf, palestine