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.
How to make mansaf
- Boil the meat
- make the yogurt sauce
- cook the rice
- combine
- enjoy!
Toppings:
- Parsley: this is essential. Finally chop your parsely and sprinkle it on top.
- Toasted Pine Nuts: Saute your pine nuts in olive oil for delicious flavor and beautiful golden color.
The Best Mansaf
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.Â
Ingredients
- 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
Instructions
- 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!
