Celebrate National Mansaf Day with this Unbeatable Recipe!
National Mansaf Day is observed every November 30 and pays homage to Jordan's dish, Mansaf. Introduced by the local Jordanian Bedouin tribes, the original Mansaf was a simple combination of lamb and rice, reflecting the nomadic lifestyle of these communities. Over the years, it has evolved and taken on deep cultural significance, cementing its status as a beloved fixture in Jordanian cuisine.
Today's Mansaf is a delightful blend of flavors featuring rice and the essential ingredient, Jameed—a dried yogurt crafted from goat's milk. This dish occupies a special place in the hearts and homes of Jordanians and was officially designated as the national dish upon the country's independence.
How do you eat Mansaf?
Mansaf is often enjoyed during special occasions, national and religious holidays, such as Ramadan, or when hosting special guests. It's customary to serve Mansaf on a large platter, starting with the flatbread, followed by rice, lamb, and the yogurt sauce. The dish is garnished with parsley and nuts before being shared and enjoyed with family and friends.
In Jordanian culture, Mansaf is typically eaten using the right hand, with the left hand placed behind the back. Traditionally, diners shape a small portion of Mansaf into a ball using their thumb, index, and middle fingers, which is then brought to the mouth. However, it's essential to note that this practice is a tradition and not mandatory. You can also choose to eat Mansaf using a spoon or your entire hand without forming a ball shape.
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Ingredients
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- 15 Minutes
- 6 Serving
- 645 Calories
- 1 kilo Lamb bone-in cuts You can use lamb cut or shank
- Water Enough to cover the lamb
- 3 bay leaves
- 1 medium cinnamon stick
- 8 peppercorns
- 5 cloves
- 1 teaspoon of allspice powder
- ¼ teaspoon of cardamom powder
For Lamb Meat
- 2 cup of Lamb stock
- 2 cup of plain yogurt
- 2 tablespoon of olive oil
- 4 cloves of garlic
- 4 tablespoon of lemon juice
For Laban Sauce
- For Making the Rice
- 2 Tablespoon of olive oil
- 3 cup of soaked long grain rice
- 6 cup of water
- 1 teaspoon of turmeric powder
- ½ teaspoon of salt
For Making the Rice
- Fried Almond for Garnish
- Chopped Parsley for Garnish
- 3 Flatbread or kuboos
For Assembling
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Method & Directions
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- 60 Minutes
- Cooking the Lamb
تم نسخ الرابط1. Place the lamb in the pressure cooker. 2. Pour in water and wait until it comes to a boil. 3. Add all the spices and herbs. 4. Cover with the lid and secure the pressure jigger valve. Allow it to cook for approximately 45 minutes or until the lamb is tender.
- Making the Laban Sauce
تم نسخ الرابط1. Combine plain yogurt and lamb stock in a blender to create a smooth, liquefied sauce. 2. In a new pot, add olive oil and transfer the blended yogurt sauce. Gently stir over medium heat for 3 to 5 minutes. 3. Incorporate the cooked lamb pieces along with the broth from the pressure cooker. 4. To enhance the flavor, sauté garlic in olive oil in a separate pan until it turns light brown. 5. Add the sautéed garlic to the laban sauce, followed by lemon juice. Gently stir to combine. Set the sauce aside as you prepare the rice.
- Making the Rice
تم نسخ الرابط1. In a separate pot, briefly sauté basmati rice with olive oil for about 30 seconds. Add water and bring it to a boil. Introduce a turmeric-water mixture to give the rice a yellow hue. 2. As the water evaporates, reduce the heat and allow the rice to continue cooking until it is soft and fluffy.
- For Assembling the Mansaf
تم نسخ الرابط1. Lay out the torn flatbread around the perimeter of a clean, large serving platter. 2. Spread the cooked rice evenly over the flatbread. 3. Arrange the tender lamb meat on top of the rice. 4. Generously pour the yogurt sauce over the entire dish. 5. Finish by garnishing with a sprinkling of chopped parsley and a scattering of fried almonds or pine nuts.
