Mansaf (Jordan)
Serves 6
Ingredients
Method
1½ kg. Lamb Shoulder Pieces
250 g. Dried Jameed (Fermented Dried Yogurt), Soaked Overnight
2 l. Water
4 Pita Bread, Torn into Pieces
500 g. Short Grain Rice
50 g. Pine Nuts, Toasted
50 g. Slivered Almonds, Toasted
1 tbsp. Vegetable Oil
1 tsp. Turmeric
1 tsp. Allspice
2 Garlic, Minced
Salt, to Taste
Rinse the lamb pieces and place them in a large pot with water. Bring to a boil and skim off any foam that forms on the surface.
Add the soaked jameed to the pot along with the turmeric, allspice, garlic, and salt.
Simmer on low heat until the lamb is tender and the jameed has completely dissolved into a creamy sauce.
Meanwhile, cook the rice according to the package instructions.
Heat the vegetable oil in a small pan and toast the pine nuts and slivered almonds until golden brown.
To serve, layer the pieces of pita bread on a large serving platter. Spoon the rice over the bread, followed by the lamb pieces. Pour the jameed sauce over the top and garnish with the toasted nuts.