Mansaf from Jordan

Mansaf from Jordan Recipe - Authentic Lamb and Yogurt Dish

Region / culture: Jordan | Preparation time: overnight | Cooking time: 2 hours | Servings: 6

Introduction

Mansaf is a traditional Jordanian dish that is often considered the national dish of Jordan. It is a flavorful and hearty meal that is typically served on special occasions and gatherings. The dish consists of tender lamb cooked in a creamy yogurt sauce, served over a bed of rice and topped with nuts and fresh herbs.

History

Mansaf has its origins in Bedouin culture and has been a staple dish in Jordan for centuries. It is a dish that is often served to guests as a sign of hospitality and generosity. The dish is traditionally cooked in a large pot called a "siniyah" and is meant to be shared among family and friends.

Ingredients

lamb, cut into large pieces with bone
jameed, a low-fat yogurt mixed with salt, strained in cotton bags, and dried into apple-sized balls
water
0.5 tsp turmeric powder, for coloring
pine nuts, fried in corn oil until golden
almonds, boiled, peeled, and fried in corn oil until golden
calrose rice (medium grain, Egyptian)
vermicelli, for rice
cilantro leaves (washed, no stems)

How to prepare

Soak the jameed overnight in water.
If the jameed is in large balls, break it into smaller pieces before soaking.
The next day, blend the soaked jameed with water until it reaches a thick, creamy consistency.
In the meantime, boil lamb pieces in water with salt, pepper, and optionally, a whole onion.
Bring the creamy jameed mixture to a boil over medium heat, stirring constantly to prevent separation.
Add turmeric powder to give the jameed sauce a sunny color.
Dilute the thick jameed by adding lamb broth to the pot, then add the lamb pieces.
Soak the rice in boiling water with salt for at least 30 minutes, or up to two hours.
Fry the vermicelli in oil until golden, then add water.
The water quantity should be one and a half times the amount of rice (i.e., for each cup of rice, use a cup and a half of water).
Cover large trays with large flat Arabic bread (shraak) and dampen it with jameed.
Heap a layer of rice on top of the bread.
Pile the meat on top of the rice.
Decorate the top and sides with fried nuts and cilantro leaves for an appealing presentation and enhanced flavor.

Variations

Substitute chicken or beef for the lamb for a different flavor profile.
Add dried fruits like raisins or apricots for a touch of sweetness.
Use different herbs and spices to customize the flavor of the dish.

Cooking Tips & Tricks

Soaking the jameed overnight is essential to ensure that it blends smoothly and creates a creamy sauce.

- Be sure to stir the jameed constantly while cooking to prevent it from separating.

- Boiling the lamb with salt, pepper, and onion helps to infuse the meat with flavor.

- Frying the vermicelli until golden adds a delicious nutty flavor to the dish.

- Decorating the dish with fried nuts and fresh herbs not only adds visual appeal but also enhances the flavor.

Serving Suggestions

Mansaf is traditionally served on a large platter with the rice and lamb arranged in layers. It is often accompanied by a side of fresh salad, pickles, and yogurt. Enjoy Mansaf with your hands, using a piece of bread to scoop up the meat and rice.

Cooking Techniques

Boiling the lamb in water with salt, pepper, and onion helps to tenderize the meat and infuse it with flavor.

- Blending the soaked jameed with water creates a creamy sauce that is the signature element of Mansaf.

- Frying the vermicelli until golden adds a delicious crunch to the dish.

Ingredient Substitutions

If jameed is not available, you can substitute Greek yogurt mixed with water as a replacement.

- Use basmati rice or jasmine rice as a substitute for calrose rice.

- Substitute ghee or olive oil for corn oil for a different flavor profile.

Make Ahead Tips

Mansaf can be made ahead of time and reheated before serving. Prepare the dish up to the point of layering the rice and meat, then cover and refrigerate until ready to serve. Reheat gently on the stovetop or in the oven before adding the final garnishes.

Presentation Ideas

Arrange the rice and meat in a decorative pattern on a large platter, then top with fried nuts and fresh herbs for a visually appealing presentation. Serve Mansaf with a side of yogurt and pickles for a traditional touch.

Pairing Recommendations

Mansaf pairs well with a variety of side dishes and beverages. Serve it with a fresh salad, pickles, and yogurt for a complete meal. Pair Mansaf with a glass of mint tea or a refreshing lemonade for a delicious and satisfying dining experience.

Storage and Reheating Instructions

Store any leftover Mansaf in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven until warmed through before serving. Add a splash of water or broth to prevent the dish from drying out.

Nutrition Information

Calories per serving

The calorie content of Mansaf can vary depending on the portion size and ingredients used. On average, a serving of Mansaf can range from 500-800 calories per serving.

Carbohydrates

Carbohydrates in Mansaf primarily come from the rice and vermicelli used in the dish. The rice provides a good source of energy, while the vermicelli adds texture and flavor to the dish.

Fats

Fats in Mansaf come from the lamb and corn oil used in the cooking process. While lamb is a rich source of healthy fats, it is important to consume it in moderation to maintain a balanced diet.

Proteins

Proteins in Mansaf primarily come from the lamb, which is a rich source of high-quality protein. Protein is essential for muscle growth and repair, making Mansaf a nutritious and satisfying meal.

Vitamins and minerals

Mansaf is a nutrient-dense dish that provides a variety of vitamins and minerals. The lamb is a good source of iron, zinc, and B vitamins, while the rice provides essential nutrients like magnesium and selenium.

Alergens

Mansaf contains dairy in the form of jameed, which may be a concern for individuals with lactose intolerance or dairy allergies. It is important to use caution when preparing and serving Mansaf to guests with dietary restrictions.

Summary

Overall, Mansaf is a well-rounded dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. When enjoyed in moderation as part of a balanced diet, Mansaf can be a delicious and nutritious meal.

Summary

Mansaf is a traditional Jordanian dish that is rich in flavor and history. This hearty meal is perfect for special occasions and gatherings, and is sure to impress your guests with its delicious taste and unique presentation. Enjoy Mansaf with your loved ones and savor the flavors of Jordanian cuisine.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Mansaf from Jordan. It was many years ago, during my travels through the Middle East. I had always been fascinated by the rich and diverse culinary traditions of this region, and I found myself drawn to the bustling markets and aromatic spice stalls that lined the streets.

One day, as I wandered through the narrow alleyways of a vibrant market in Amman, Jordan, I stumbled upon a small restaurant tucked away in a corner. The tantalizing aroma of roasted lamb and fragrant spices wafted through the air, drawing me in like a magnet. Curious, I peeked inside and saw a group of locals gathered around a large communal platter, digging in with their hands and sharing laughter and conversation.

Intrigued by this communal dining experience, I decided to join them and soon found myself immersed in the flavors and textures of Mansaf, a traditional Jordanian dish that is considered the national dish of the country. Made with tender lamb cooked in a rich and tangy yogurt sauce, served atop a bed of fragrant rice and garnished with toasted almonds and pine nuts, Mansaf is a dish that is as delicious as it is symbolic of Jordanian hospitality.

As I savored each bite of Mansaf, I couldn't help but marvel at the complexity of flavors and the depth of history that was infused into this humble dish. I struck up a conversation with the chef, a kind and jovial man named Ali, who graciously shared the recipe with me, along with stories of his grandmother who had passed it down to him.

Ali explained that Mansaf is more than just a meal in Jordan - it is a symbol of family, community, and tradition. The dish is often prepared for special occasions and gatherings, such as weddings, holidays, and feasts, where it is served with great pride and reverence. The preparation of Mansaf is a labor of love, requiring patience, skill, and a deep respect for the ingredients and techniques that have been passed down through generations.

After my meal, I bid farewell to Ali and promised to carry on the tradition of Mansaf in my own kitchen. Armed with the recipe and a newfound appreciation for Jordanian cuisine, I set out to recreate the flavors and aromas of that memorable meal in my own home.

The first step in making Mansaf is to marinate the lamb in a mixture of yogurt, garlic, and spices, allowing it to soak up the flavors and tenderize before cooking. The lamb is then simmered in a pot with onions, cardamom, and bay leaves until it is fall-apart tender and infused with the rich and tangy yogurt sauce.

While the lamb cooks, I prepare the rice by toasting it in butter until it is golden and fragrant, then cooking it in a flavorful broth until it is light and fluffy. The rice is then piled high on a platter, forming a bed for the tender lamb and its velvety sauce.

To finish the dish, I toast a generous handful of almonds and pine nuts until they are golden and crunchy, then scatter them over the top of the Mansaf for a textural contrast that delights the senses. The final touch is a sprinkle of fresh parsley and a squeeze of lemon juice, adding a bright and fresh note that ties the dish together beautifully.

As I sit down to enjoy my homemade Mansaf, I am transported back to that bustling market in Amman, surrounded by the sights, sounds, and smells of Jordan. I am grateful for the opportunity to experience the warmth and hospitality of the Jordanian people, and to carry on the legacy of Mansaf in my own home.

With each bite of tender lamb, fragrant rice, and tangy yogurt sauce, I am reminded of the power of food to connect us to our past, our present, and each other. Mansaf may be a simple dish, but its flavors and traditions run deep, weaving a tapestry of stories and memories that will live on for generations to come.

As I take my last bite of Mansaf, I offer a silent thank you to Ali and his grandmother for sharing their recipe and their culture with me. I may have learned to make Mansaf from a chance encounter in a bustling market, but the memories and flavors of that day will stay with me forever, nourishing not just my body, but my soul as well. And I am grateful for that.