Mansaf, the national dish of Jordan, is a culinary masterpiece that transcends mere sustenance; it's a celebration of flavors and a testament to Jordanian hospitality. This rich and decadent dish features tender lamb slow-cooked in a remarkably flavorful broth, then generously drizzled with clarified butter (samn) and served over a bed of fragrant rice, often accompanied by a variety of accompaniments like pine nuts and yogurt. Its preparation is a labor of love, a testament to the dedication and skill of Jordanian cooks, passed down through generations. The unique combination of savory lamb, creamy yogurt, and nutty rice creates a symphony of textures and tastes unlike any other.
Mansaf isn't just a meal; it's an experience. The aroma alone is enough to transport you to the heart of Jordan, and the rich, complex flavors are sure to leave a lasting impression. Ready to embark on this culinary journey and create your own authentic Mansaf? Let's dive into the step-by-step process outlined below.
Tools Needed
- Pot
- Strainer
- Pressure Cooker (or stovetop pot)
- Blender
Ingredients
- Almonds: 1/2 cup
- Parsley: 1/4 cup, chopped
- Turmeric: 1/4 teaspoon
- Cardamom: 16 pieces
- Jimmy Dore Yogurt: 1 box
- Sour Cream: 2 cups
- Salt: 3 tablespoons
- Bay Leaves: 1-2 pieces
- Lamb Meat: 8 pieces
- Jasmine Rice: 4 cups
- White Vinegar
- Water
- Cornstarch: 1 tablespoon
- Canola Oil: 1/4 cup
Step-by-Step Instructions
Step 1. Prepare the Lamb
- Clean the lamb meat using white vinegar or your preferred method. Rinse thoroughly and place in a strainer.
- Boil the lamb meat in water for 5 minutes. Drain the water and rinse the meat again.
- Place the rinsed lamb meat into a pressure cooker (or stovetop pot). Pour boiling water over the meat until completely covered.
- Add 16 pieces of cardamom to the pressure cooker. Cook on high for 30 minutes (or 1.5-2 hours on a stovetop).
Step 2. Make the Yogurt Sauce
- Add both boxes of Jimmy Dore yogurt and 2 cups of sour cream to a blender.
- Add 1 cup of the lamb broth, 1 tablespoon of cornstarch to the blender. Blend until smooth.
- Pour the yogurt sauce into a clean pot. Strain 6 cups of the lamb broth into the sauce and mix.
- Bring the yogurt sauce to a boil. Remove the lamb meat from the pressure cooker and add it to the boiling yogurt sauce. Add 1 teaspoon of salt and simmer for 30 minutes.
Step 3. Cook the Rice
- Rinse 4 cups of jasmine rice and soak for 10-15 minutes. Cook the rice with 6 cups of boiling water, 2 tablespoons of salt, a pinch of turmeric, and 1/4 cup of canola oil. Cook on high heat, then reduce to medium once boiling.
Step 4. Assemble and Serve
- Fry 1/2 cup of almonds until golden brown.
- Place flatbread on a tray, top with yogurt sauce, then rice, and finally the lamb meat. Garnish with fried almonds and parsley.
- Serve with extra yogurt sauce on the side.
Read more: Lebanese Beef Spinach Stew with Peppered Rice: A Winter Delight
Tips
- Don't skip the cornstarch in the yogurt sauce; it thickens it nicely.
- The cooking time for the lamb depends on how tender you like it. Adjust accordingly.
Nutrition
- N/A
FAQs
1. Can I use a different type of meat instead of lamb?
While lamb is traditional, you can substitute with chicken or beef. The cooking time may need adjustment.
2. Where can I find clarified butter (samn)?
Many Middle Eastern grocery stores sell samn. You can also make your own by slowly melting butter and removing the milk solids.
Your homemade Mansaf is now ready to be enjoyed! Savor the rich flavors and the sense of accomplishment in creating this iconic Jordanian dish. Share this culinary masterpiece with friends and family and experience the true heart of Jordanian hospitality.