Jordanian Mansaf Recipe

Lamb

1. Rinse 2-3 lbs of lamb meat with water and splash with distilled white vinegar. Rub the vinegar into the lamb, then rinse with more water.
2. Put the lamb in a large pot and then pour in enough water to completely cover the lamb.
3. Put the lid on and boil the lamb for ten minutes. You should notice foam forming at the top of the pot. Make sure to skim this foam off of the top of the water.
4. After 10 minutes, dump the boiling water out. Then rinse the meat again, and add it to a pressure cooker with the 2 small yellow onions, 6 bay leaves, and 10 cardamom pods. Fill the pot with enough water to completely cover the contents of the pot.
5. Set the pressure cooker to high for 30 minutes (with a quick release). If using the stovetop method instead of the pressure cooker, return the lid to the pot and allow it to boil for 1-2 hours.
6. The stock is done when the meat is tender and a butter knife can easily poke through the meat. Strain and reserve the stock and set the stock and meat aside.

Rice

1. Once the meat is done, add 1 tbsp ghee to a medium pot. Allow the ghee to melt, then add salt to taste and ¼ tsp turmeric.
2. Add the 2.5 cups soaked and drained rice and stir to toast in the ghee for a few minutes.
3. Add 3 ⅓ cups of the reserved stock into the pot with the rice. Bring the water to a boil, uncovered, then reduce to a simmer.
4. Turn the heat to low, put a lid on the rice and cook until the water is absorbed and the rice is cooked (about 15 minutes).

Jameed

1. Pour your 17.6 oz jameed into a small pot, then add the 16 oz yogurt and about 1 cup of the reserved stock.
2. Let this mixture come to a simmer for about 10 minutes. Mix carefully. Do not boil it and do NOT cover the pot.
3. When the jameed has simmered for 10 minutes, add 1 tsp maqluba spice and the lamb pieces into the pot and simmer for another 10 minutes.
4. When the 10 minutes are up, remove the lamb from the jameed and set both aside.

Almonds

1. Heat another 1 tbsp of ghee in a pot and melt. Then add ¼ cup blanched almonds. Stir until the almonds are toasted.

Serving

1. To Serve - cover a platter with 2-3 pieces of your bread, then drizzle the bread with a bit of the jameed mixture (about ½ - ¾ cup).
2. Pile the steamed rice on top of the bread. Then top with the strained lamb meat, then the roasted almonds, and finally, some parsley for garnish.
3. Use the extra jameed sauce for each individual portion if desired. Enjoy!