Mansaf the Jordanian National Dish / المنسف الاردني على اصوله

I dedicate this recipe to my dear sister Dr. Gladis and her family. My sister is married to a Jordanian. I hope I made it the right way! Of course it won’t be tasty as hers but I tried my best :). I used ready Jameed from Middle eastern store but she uses the real deal. It is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt (Jameed) and served with rice. It is often eaten with hands. It is mostly served in the weddings and special occasions. I have made this recipe with chicken before (link below) but this time I made it with lamb meat. The authentic way is to use lamb meat. It is easy and delicious but it needs a few steps. My Love and respect to my dear sister . Ok Now let start :). The ingredients One Box of Jameed ( I used half about 2 cups) 2-3 cups of plain yogurt. Thick and sour 2-3 pound of lamb pieces bone in. 2-3 inch cinnamon stick 2 bay leaves 2 to 4 cloves 2 to 4 whole cardamom . 4 to 6 whole black peppercorn. one small onion cut in half Almonds slivered or pine nuts fried in a little of oil and set aside. 1-2 tsp turmeric Chopped parsley about 1 cup 4 cups white rice. You have to use Long grains. Shrak or lavash Bread salt to taste oil Steps:- 1-How to cook the lamb meat :- 1-In medium pot put meat pieces and water to cover the meat and bring to boil on high heat. 2- When the water comes to boil discard the water and wash pieces of meat and the pot. 3- Put back pieces of meat and clean water in the pot and cook over high heat. 4- Add whole spices, onion and ½ tsp of turmeric and cover. 5-When the water comes to boil reduce the heat to low-medium. 6-Cover and cook for about 1 ½ to 2 hours or until the meat is tender. 7- Add salt in last ½ hour of the total of the cooking time. Don’t add a lot of salt to the meat just about 1 tsp because the yogurt sauce is salty already. 2-How to cook the yogurt and jameed sauce:- 1-Mix Jameed, yogurt well. 2-Add about 2-3 cups of the meat broth and mix very well. Depend how thin or thick you like your sauce to be. 3-Cook over low-medium heat with stirring constantly until the mixture comes to boil. 4-Add meat pieces and continue cooking and stirring until it is boiling for about 15 minutes or until it reaches the consistency of your desired. 3-How to cook the rice:- 1-Wash the rice a few times until the water run clear. 2-Soak in the water mix with 1 tsp turmeric for about 15 minutes. 3-Add about ½ cup oil to a medium pot and heat it over medium heat. 4-Add the drained rice over the heated oil and mix well about 3 minutes. 5-Add boiling water and 2 tsp of salt. For each cup of rice add 1 ½ cup water. Don’t add too much salt because the yogurt sauce is already salty. 6-Keep boiling until most of the water is absorbed then lower the heat and cook for about 20 minutes. To serve: • Place the bread on a big platter. • Ladle on enough Jameed and yogurt sauce to make the bread at the bottom moist. • Top the bread with the rice. • Place meat pieces on top of the rice. • Decorate with pine nuts or almonds and chopped parsley. • Pour the rest of the sauce into a large bowl for serving on side . Enjoy:) Mansaf with chicken:- https://www.facebook.com/media/set/?set=a.208968145796704.68874.140828562610663&type=1 #mansaf #منسف #Jordaniannationaldish #Recipe126CFF #cffrecipes #arabicfood https://www.facebook.com/COOKING-FOR-FUN-140828562610663/photos_stream?tab=photos_albums /channel/UCinkrO_NSXrAeDLU9avumQw https://www.instagram.com/cooking_for_fun_page/ https://twitter.com/cooking_for_fun You're free to use this song and monetize your video, but you must include the following in your video description: Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500025 Artist: http://incompetech.com/

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