RCI-RC.001.0118.001
Mansaf from Jordan
The national dish of Jordan is Mansaf: Lamb, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice.
Prep35 min
Cook30 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- lamb1 unitcut up in large pieces with bone
- jameed1 unitwhich is low fat yogurt, mixed with salt,then strained in cotton bags and dried in apple-sized balls
- 1 unit
- turmeric powder½ teaspoonfor coloring
- pine nuts1 unitfried in corn oil until golden
- almonds1 unitboiled, peeled, and fried in corn oil until golden
- calrose rice (medium grain1 unitEgyptian)
- vermicelli1 unitfor rice
Method
1
Toast the almonds and pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant. Remove from heat and set aside.
5 minutes
2
Season the lamb pieces generously with turmeric powder and a pinch of salt, ensuring the spice coats all surfaces evenly.
3 minutes
3
Place the seasoned lamb in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, skimming off any foam that rises to the surface.
10 minutes
4
Reduce heat to low, cover the pot, and simmer the lamb slowly until the meat is very tender and nearly falling off the bone.
90 minutes
5
While the lamb cooks, toast the vermicelli in a separate dry pan over medium heat until it turns a light golden-brown color, then set aside.
4 minutes
6
Add the toasted vermicelli to the lamb broth and cook until the vermicelli is fully softened and has absorbed the flavored broth.
8 minutes
7
Arrange the vermicelli base on a large serving platter and place the tender lamb pieces on top, ladling some of the broth over the entire dish to keep it moist.
3 minutes
8
Garnish generously with the toasted almonds and pine nuts over the lamb and vermicelli, and serve immediately with additional warm broth on the side.