Mansaf
Contains tree nut · sometimes contains gluten, dairy, egg, peanut, sesame, soy, shellfish, fish — check the label
Restrictions
Containstree nutIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (flatbread, jameed, rice) · dairy (flatbread, jameed, rice) · egg (flatbread, jameed, rice) · peanut (flatbread, jameed, rice) · sesame (flatbread, jameed, rice) · soy (flatbread, jameed, rice) · shellfish (flatbread, jameed, rice) · fish (flatbread, jameed, rice)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
| 2 kg | bone-in lamb pieces |
| 750 ml | liquid jameed or prepared jameed sauce |
| 3 cup | rice |
| 4 unit | flatbread |
| 100 g | almonds |
| ½ cup | parsley |
| 2 l | water |
Steps
- simmer90 minlamb tenderSimmer the lamb gently in water until tender, skimming as needed and reserving the flavorful broth. Avoid a violent boil that clouds the liquid and tightens the meat before its connective tissue softens.
- mix8 minjameed sauce smooth and pourableDilute prepared jameed with some hot lamb broth gradually, whisking until smooth. Jameed is intensely salty and tangy, so control concentration before the lamb goes back into the sauce.
- simmer20 minlamb coated and sauce integratedReturn the tender lamb to the jameed sauce and simmer very gently until the flavors combine. Avoid aggressive boiling, which can make a dairy-based sauce grainy and reduces it too quickly.
- simmer20 minrice tender and separateCook the rice using water or part lamb broth until tender and separate. Keep it relatively dry because jameed sauce will be spooned over the final platter.
- toast5 minalmonds goldenToast the almonds until golden and fragrant. Their crunch provides an important contrast to the soft lamb, rice and sauce.
- top5 minlarge communal platterLine a platter with flatbread, mound the rice over it, arrange lamb on top and spoon over enough jameed sauce to moisten generously. Finish with almonds and parsley and serve extra sauce alongside.