MANSaf - The national dish of Jordan

Mansaf - The National Dish of Jordan

Discover a true culinary treasure, Mansaf, the national dish of Jordan, which blends tradition with flavor. This richly flavored dish is ideal for special occasions, such as weddings, Muslim holidays, or welcoming esteemed guests. Cooking Mansaf is a communal experience, bringing family and friends together around a table full of goodness.

Preparation time: 1 hour
Cooking time: 1 hour and 30 minutes
Total time: 2 hours and 30 minutes
Servings: 6-8

Ingredients:

- 2 kg lamb meat (ideally freshly slaughtered)
- 2 balls of dried goat yogurt (jameed)
- 2 shrak breads (or markook)
- 1 onion
- 3 cups basmati rice
- 4 cups water
- Salt, to taste
- 1 cup almond seeds
- 1 cup pine nuts (snobar)
- 2 teaspoons Mansaf spice mix (all spice, pepper, cloves, coriander, ginger, cardamom, cinnamon, nutmeg, white pepper)
- 3 teaspoons turmeric
- 3 tablespoons vegetable oil
- 2 tablespoons sheep fat (optional)

Preparing Mansaf:

1. Preparing the jameed: The night before, break the jameed balls and soak them in warm water, allowing them to hydrate until morning. This is a crucial step for achieving a creamy and flavorful sauce.

2. Boiling the lamb: Wash the lamb meat well and cut it into large pieces. Place it in a pressure cooker along with the chopped onion and a teaspoon of salt. Boil for about 1 hour to achieve tender meat.

3. Preparing the yogurt sauce: Once the jameed has hydrated, blend it in a food processor until you obtain a smooth paste. Gradually add water and mix until it becomes a homogeneous sauce. Place it on the heat, adding a teaspoon of turmeric. Boil for 1 hour, stirring occasionally.

4. Adding the meat: After the sauce has boiled, add the lamb meat (along with the broth it boiled in) and let it simmer for another 15 minutes, allowing the flavors to blend perfectly.

5. Preparing the rice: In a large pan, heat the oil and fry the almond and pine seeds until golden. Remove them and place them in a bowl. Wash the rice well under cold water, then add it to the pan. Let it sauté for 5 minutes, stirring constantly. Add the 4 cups of water, 2 teaspoons of salt, and 2 teaspoons of turmeric. When the water starts to boil, reduce the heat to low, cover, and let it simmer for 25 minutes.

6. Preparing the shrak bread: If you do not have access to shrak bread, you can substitute it with pita. Shrak bread is a type of flatbread made from flour, water, and salt, baked on a convex oven called saj. You can experiment at home with a simple flatbread recipe.

7. Assembling the Mansaf: On a large tray, lay down the shrak bread neatly. Pour a cup of the yogurt sauce over the bread, then evenly add the cooked rice over the entire surface. On top, place the lamb meat, sprinkling the fried almond and pine seeds, along with chopped parsley leaves.

8. Serving: Mansaf is served in a Bedouin style. Guests sit around the table, using their right hand to form balls of rice and meat. A special detail is adding a drizzle of yogurt sauce directly on the formed balls, providing an explosion of flavor.

Variations: You can experiment with chicken or beef, depending on preferences. Additionally, the rice can be flavored with raisins or extra spices, such as cinnamon, to give a sweet note.

Enjoy this iconic recipe and let the flavors of the Middle East carry you away! Bon appétit!