Mansaf
Jordan's national dish - Bedouin-style lamb with jameed yogurt sauce, served over rice and freekeh with toasted nuts. Traditional ceremonial meal eaten communally.
- Time: 180 min
- Servings: 8
Source: Thuraya
Ingredients
- Lamb
- bone-in lamb shoulder, cut into 2½-inch pieces
- litres water
- bay leaves
- cinnamon sticks
- cardamom pods
- onion, sliced in half
- Jameed Sauce
- Jameed balls
- water
- goat yogurt
- Rice
- samneh baladi
- medium-grain white rice
- salt
- ground turmeric
- boiling water
- Freekeh
- ground cinnamon
- litre boiling water
- Pan-fried Nuts
- pine nuts
- slivered almonds
- Assembly
- shrak bread
- onions, quartered
- green onions, trimmed