Mansaf is a traditional dish from Jordan, Palestine, Syria, and Iraq that consists of cooked lamb served with fermented yogurt sauce called jameed. It is usually eaten during special occasions or holidays. The dish is known for its rich flavors and aromatic spices. Here’s a recipe to cook Mansaf:
Ingredients:
– 2 kg (4.5 lbs) lamb, cut into pieces
– 1/2 cup olive oil
– 3 onions, finely chopped
– 8 cloves garlic, minced
– 1 tbsp cumin seeds
– 2 tbsp coriander powder
– 1 tsp cardamom powder
– 1 tsp turmeric powder
– Salt and pepper to taste
– 500 g (1 lb) jameed (fermented yogurt sauce)
– 1 cup rice, cooked
– 3 cups warm water
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onions and sauté until golden brown.
2. Add garlic, cumin seeds, coriander powder, cardamom powder, turmeric powder, salt, and pepper to the pot. Sauté for 2-3 minutes.
3. Add lamb pieces to the pot and cook until browned on all sides, stirring occasionally.
4. Pour warm water into the pot and bring it to a boil. Reduce heat and let it simmer for about 1 hour or until the lamb is tender.
5. Stir in jameed (fermented yogurt sauce) and continue cooking for another 10-15 minutes, stirring occasionally.
6. Serve the Mansaf with cooked rice on a large platter. Pour the lamb and jameed mixture over the rice.
7. Enjoy your delicious Mansaf!
Note: You can adjust the amount of spices according to your taste preferences. If you don’t have jameed, you can use plain yogurt instead, but it won’t have the same rich flavor as the traditional Mansaf.
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