Lamb Mansaf Recipe|Jordanian Cuisine

Lamb Mansaf Recipe|Jordanian Cuisine

Mansaf is traditional arab dish made of lamb cooked in dry Yoghurt  and served with white rice or Couscous.It is the National dish of Jordan and found also some of Middle Eastern country like Palestine,Syria,Iraq, Saudi Arabia,Kuwait etc .The name of the dish comes from the term of “large tray” or “large dish”.

Lamb Mansaf Recipe|Jordanian Cuisine to make this used Jammed is hard dry yogurt that is prepared by the boiling of sheep or goat milks, which is then left to dry and ferment.Mansaf is associated with  traditional Jordanian culture based on an agro-pastoral lifestyle in which meat and yogurt are readily available,Mansaf is served on special occasion specially wedding party,dinner party,family get together or birthday parties as on major occasion like Eid-ul Adha or Eid- fitr, Christmas,Since Mansaf was originally popular among Bedouins,must of the traditions that they used with the dish still exist today.The tray containing mansaf is placed on the table where people gather around it while standing.

Lamb Mansaf Recipe|Jordanian Cuisine

Author: Chef Abdur Rahman

Course: Main

Ingredients

Lamb Mansaf Recipe|Jordanian Cuisine
Lamb Mansaf Recipe|Jordanian Cuisine

  • 4 pcs Shark bread
  • 2 1/2 kg Lamb meat with bones
  • 1 kg jameed
  • 1 1/2 kg Egyptian Rice
  • 2 ltr Lamb Stock
  • 5g Kurkum(Turmeric)
  • 20g cardamoms
  • 2 onions
  • 3 bay leaves
  • salt to taste

Lamb Mansaf Recipe|Jordanian Cuisine

Method

  1. Cook the lamb meat with the bones,together with the onions,cuts into large pieces adding the cardamom and bay leaves,until the meat is tender
  2. Mix half of the stock with the jameed yogurt liquid and heat until the mixture boils then simmer for half an hour on a low level
  3. Add the meat to boil for another 15 minutes,then the gravy is ready
  4. Prepare the rice using the second half of the lam stock and add the kurkum and slat
  5. To be served with shard bread ,gravy to be served separately or if you want to served with Rice just top of the rice served the meat and gravy served separate garnish with toasted pine seeds.

About Chef Abdur Rahman

I am Chef Abdur Rahman  living in Kuwait Since Past 10 years , I have Experience in various Hotels and Restaurant in G.C.C & India.Chef kitchen is designed and maintained by me,It is my personal e book where i wrote  my cooking experience .Restaurant style cooking and techniques at home without use of unhealthy ingredients.I cook traditional and fusion food from all over the world, while cooking healthy is something strive for, i do prepare street food and high calories food and traditional french sweet.All the recipes posted in this space are fool proof, have been cooked and relished by me for 15 years of experience.They  have been tried and tested multiple times,unless mentioned.All recipes are explained with step by step (expect a few very simple one).

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