Jordanian Mansaf

Submitted By: Marwa El Odessi - Canada

Jordanian

This delich recipe stopped me as i was having iftar @ a palastenian -jourdanian family This is a very popular Levantine dish. The flavors are wonderful, and as mansaf means "explosion" in Arabic, you will find that the way it is served looks like an explo

TIMING

PREP TIME : [0] Min
COOK TIME : [0] Min
READY IN : [0] Min

SERVES : [ 0 ] People

INGREDIENTS

2 large containers plain yogurt
1 to 3 strands saffron
2 lbs lamb , cut into chunks with bones attached (shanks are good, but any lamb meat with bones is good)
***You can use chicken,, goat or beef if you don't like lamb***
Water to boil meat and make stock
1/4 small white onion, chopped
1/2 tsp salt
2 Tbsp butter
3 oz slivered almonds
3 oz pine nuts
4 cups cooked white rice
1 box crisp Middle Eastern cracker bread
Very large platter for serving

PREPARATION

*Follow directions precisely!*
In a large stock pot boil the meat and onion with enough water to cover by 4 inches. Boil until meat is tender and can be pulled off the bone by gently using a fork (1 to 2 hours).
In another stock pot or large pot pour in all of the yogurt before turning on heat.
On HIGH heat bring the yogurt to a boil.
CONSTANTLY STIR THE YOOGURT WITH A WOODEN SPOON.
**STIR IN ONE DIRECTION ONLY! iF YOU STIR LEFT, CONTINUE TO STIR LEFT. DO NOT REVERSE DIRECTION AT ANY TIME** If you reverse directions the yogurt will curdle.
As the yogurt is coming to a boil add the saffron.
Once yogurt comes to a boil immediately turn off heat.
Remove lamb from the other pot and strain the stock.
Add 2 to3 cups of stock to the yogurt pot (you may make the yogurt thinner by using 3 cups of stock, thicker by only using 2 cups).,STIR IN THE SAME DIRECTION AS BEFORE.
Add 1 Tbsp Bharat spice mixture (see post for this recipe). You may add another Tbsp if the taste is not spicy enough. STIR IN SAME DIRECTION AS BEFORE, JUST ENOUGH TO COMBINE INGREDIENTS.
Add salt. If sauce is not tart enough you can add lemon juice (up to 1/2 of a small lemon). STIR IN SAME DIRECTION AS BEFORE, JUST ENOUGH TO COMBINE INGREDIENTS.
Add lamb to the yogurt/broth mixture and bring to a boil once more. DO NOT STIR. Turn off heat once the mixture has come to a boil.
Brown the pine nuts and almonds with the butter in a small non-stick frying pan.
To serve:
Place the cracker bread on the platter.
Top the bread with all of the rice.
Place meat pieces on top of the rice.
Ladle on enough yogurt sauce to make the bread at the bottom very moist.
Pour the rest of the sauce into a large bowl for serving (you may use individual bowls if you wish).
Top the meat/ rice/bread/mixture with by liberally sprinklling the almonds and pine nuts over the top.
Set the platter in the middle of the table and let guests take their own portions by using a large serving spoon. Top the individual servings with yogurt sauce.

NOTICE

Use the Bharat spices recipe I have posted to flavor the yogurt sauce.

Reviewed on 20-8-2011 by Joan

Holy Toledo, so glad I clikced on this site first!

Reviewed on 27-8-2011 by Felicia

I'm so glad to found this recipce what # 2&16