Mansaf

Ingredients

Preparation

1. 1

   Soak the jameed

   If using hard dried jameed balls, break them into smaller pieces and cover with lukewarm water. Soak for several hours, ideally overnight, until soft enough to blend.

2. 2

   Prepare the lamb

   Trim the lamb pieces, removing only excess fat and any bone fragments. Keep enough fat to flavour the stock.

3. 3

   Start the stock

   Place the lamb in a large pot and cover generously with cold water. Bring gently to a simmer. Foam will rise to the surface during the first few minutes.

4. 4

   Skim thoroughly

   Remove the foam and impurities with a slotted spoon until the stock is relatively clear. Then add the onion, cardamom, bay leaves and peppercorns.

5. 5

   Simmer the lamb

   Reduce the heat and simmer gently for about sixty to ninety minutes, depending on the cuts. The meat should become tender while remaining firm enough to handle.

6. 6

   Strain the stock

   Remove the lamb pieces and keep them warm. Strain the stock through a fine sieve. Reserve about 900 ml for cooking the rice and keep extra stock for adjusting the sauce.

7. 7

   Blend the jameed

   Transfer the softened jameed with its soaking water to a blender. Blend for several minutes until as smooth as possible. Add a little lukewarm water if the mixture is too thick.

8. 8

   Strain the sauce

   Pass the blended jameed through a fine sieve to remove any hard particles. This is especially useful with very dry artisanal jameed.

9. 9

   Dilute the jameed

   Pour the strained jameed into a large saucepan. Gradually whisk in two to four ladlefuls of lamb stock until the sauce is fluid but still creamy.

10. 10

    Heat the sauce gently

    Heat the sauce over medium-low heat, stirring regularly, until it reaches a very gentle simmer. Avoid a vigorous boil. Taste before adding any salt.

11. 11

    Return the lamb to the sauce

    Add the lamb pieces to the jameed sauce and simmer gently for twenty to thirty minutes. The meat should absorb some of the tangy jameed flavour.

12. 12

    Rinse the rice

    While the lamb simmers in the sauce, rinse the rice four to five times under cold water until the water runs almost clear. Soak for twenty to thirty minutes, then drain.

13. 13

    Coat the rice in ghee

    Melt the ghee in a heavy-bottomed saucepan. Add the drained rice and stir for one to two minutes over medium heat so the grains are coated.

14. 14

    Add the stock

    Pour about 900 ml hot lamb stock over the rice. Bring to a gentle boil, then taste the liquid and add only a little salt if necessary.

15. 15

    Cook the rice

    Cover, reduce to very low heat and cook for about fifteen to eighteen minutes until the liquid is absorbed. Turn off the heat and rest for ten minutes without lifting the lid.

16. 16

    Fluff the rice

    Remove the lid and gently fluff the rice with a fork. The grains should be cooked, tender and separate.

17. 17

    Toast the nuts

    Toast the almonds and pine nuts in a dry frying pan or with a small spoonful of ghee over medium heat, stirring constantly. Remove as soon as golden.

18. 18

    Prepare the bread

    Arrange the shrak or markook breads over a very large serving platter, allowing them to overlap slightly. They should cover almost the entire surface.

19. 19

    Lightly moisten the bread

    Spoon a little hot jameed sauce over the bread, just enough to flavour and soften it. Do not saturate it completely so it retains some structure.

20. 20

    Add the rice

    Pile the hot rice into a broad mound in the centre of the bread. Spread the base slightly while keeping a generous height in the middle.

21. 21

    Arrange the lamb

    Lift the lamb pieces from the sauce with a slotted spoon and arrange them over the rice. Keep the sauce warm for spooning over the dish and serving alongside.

22. 22

    Spoon over the sauce

    Generously spoon some hot jameed sauce over the lamb and rice. The rice should be flavoured without being completely submerged.

23. 23

    Add the garnish

    Scatter with toasted almonds, pine nuts and chopped parsley. Reserve some of the nuts to add when serving individual portions.

24. 24

    Serve the Mansaf

    Serve immediately while very hot. Offer the remaining jameed sauce in a bowl or sauce jug so each guest can add more to taste.

Tips & tricks

• Use bone-in lamb for a richer stock and more flavourful meat.
• Soak the jameed well in advance so it can be blended into a smooth sauce.
• Strain the blended jameed sauce if small grains remain.
• Avoid violently boiling the diluted jameed sauce so it stays smooth.
• Taste before adding salt because jameed is naturally very salty.
• Cook the lamb at a gentle simmer until very tender without letting it completely fall apart.
• Rinse the rice several times to remove excess starch and keep the grains separate.
• Soak the rice for twenty to thirty minutes for more even cooking.
• Use thin, pliable shrak or markook bread to line the serving platter.
• Moisten the bread lightly with sauce just before assembly so it absorbs flavour without becoming mushy.
• Toast the almonds or pine nuts separately to control their browning.
• Serve Mansaf very hot and offer extra jameed sauce at the table.

Variations

• Use a mixture of lamb and mutton for a stronger flavour.
• Replace the almonds with pine nuts or use a mixture of both.
• Add a few cardamom pods to the lamb stock.
• Use basmati rice instead of standard long-grain rice.
• Add a small amount of turmeric to the rice for a golden colour.
• Serve extra jameed sauce on the side for guests who want a stronger flavour.
• If jameed is unavailable, use a very salty and tangy strained-yogurt substitute, although the flavour will differ.
• Prepare individual portions in deep plates, keeping the traditional order of bread, rice, meat, sauce and toasted nuts.

Storage

Store the lamb, jameed sauce, rice and bread separately. The lamb and sauce keep for up to three days in airtight containers in the refrigerator. Reheat the sauce gently over low heat, stirring regularly without allowing it to boil vigorously. The rice keeps for up to three days and should be reheated until piping hot with a small amount of water or stock. Add the bread only when serving.

Nutrition facts(per serving)

What to serve with this recipe?

• Tomato and cucumber salad
• Pickles
• Shrak bread
• Extra jameed sauce

Frequently asked questions