orientale··moyen

Jordanian Mansaf with Lamb and Yogurt — Festive Dish

Name: Jordanian Mansaf with Lamb and Yogurt — Festive Dish
Cook time: 120 min
Total time: 120 min
Yield: 6 portions
Cuisine: orientale
Ingredients: 1.5 kg Lamb (shoulder or leg); 500 g Basmati rice; 1 kg Whole Greek yogurt; 200 g Jameed (dried yogurt) or labneh yogurt; 2 Onions; 4 cloves Garlic; 3 tbsp Clarified butter (ghee) or olive oil; 50 g Sliced almonds; 50 g Pine nuts; 1 tsp Ground cinnamon; 1 tsp Ground cumin; 1 tsp Ground coriander; 1/2 tsp Ground cardamom; 1 tsp Black pepper; 1 tsp Salt; 2 L Water; 4 breads Lebanese bread (khubz) for serving; 1 bunch Fresh chopped parsley

Mansaf is much more than a dish in Jordan: it's a symbol of generosity and sharing, served on grand occasions like weddings and religious holidays. You'll love its unique combination of tender lamb, aromatic rice, and a creamy sauce made from dried yogurt (jameed), all topped with golden almonds and pine nuts. The preparation takes a little patience, but the result is spectacular. The aroma of spices filling your kitchen will transport you straight to the Middle East. Hearty and comforting, this dish is an invitation to travel and tradition.

min(prep + cook 120)

6 servings

kcal

Ingredients

Lamb (shoulder or leg)1.5 kg
Basmati rice500 g
Whole Greek yogurt1 kg
Jameed (dried yogurt) or labneh yogurt200 g
Onions2
Garlic4 cloves
Clarified butter (ghee) or olive oil3 tbsp
Sliced almonds50 g
Pine nuts50 g
Ground cinnamon1 tsp
Ground cumin1 tsp
Ground coriander1 tsp
Ground cardamom1/2 tsp
Black pepper1 tsp
Salt1 tsp
Water2 L
Lebanese bread (khubz) for serving4 breads
Fresh chopped parsley1 bunch

Instructions

1
Sauté the chopped onions and crushed garlic in clarified butter until tender.
2
Add the lamb pieces and spices (cinnamon, cumin, coriander, cardamom, pepper, salt). Brown the meat on all sides.
3
Cover with water and simmer over low heat for 1.5 to 2 hours, until the meat is very tender.
4
Prepare the yogurt sauce: mix the Greek yogurt with the jameed (or labneh) and a little of the cooking broth. Heat gently without boiling. Add the drained meat and keep warm.
5
Cook the basmati rice according to package instructions, then fluff it with a little clarified butter and a pinch of turmeric for color.
6
To serve: spread the rice on a large platter, place the lamb in the center, and pour over the yogurt sauce. Sprinkle with toasted almonds, pine nuts, and parsley. Serve with Lebanese bread.

#plat principal #fête #agneau #yaourt #jordanien

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