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Delicious Mansaf Recipe
Print Recipe
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
10
minutes
mins
Total Time
2
hours
hrs
20
minutes
mins
Cuisine
Jordan
Servings
6
Calories
285
kcal
Ingredients
907
g
Mutton Meat
6
cups
Water
2
crystals
Gum Arabic (کیکر کاگوند)
4
Cloves
4
pods
Cardamom
1
Cinnamon Stick
All Spices
1
Bay Leaf
For the Rice:
2
cups
Rice
4
cups
Water
1½
tsp
Salt
A
Pinch of
Saffron
For the Laban Sauce:
1
Laban Jameed (Butter Milk Such as goat)
4
cups
Water
For the Topping:
4
tbsp
Almonds
½
cup
Parsley
Instructions
For the Meat:
Put the meat in 6 cups of water, bring to a boil and add the spices.
When the water comes to a boil turn down to a slow simmer.
Cook for 2 hours or until the meat is tender. Add more boiling water if necessary.
Once the meat is done, pour through a sieve and preserve the water. Set the meat aside on a plate for later.
For the Laban Sauce:
Wrap the laban in a cloth and break into pieces with a hammer.
Place the laban and 4 cups of water in a food processor and process until laban has dissolved.
Pour laban into a bowl through a sieve, set aside.
Pour the laban into the meat water, and put back on the heat. Bring to a boil.
Add the meat chunks to the sauce (leaving out the spices).
For the Rice:
In a pot, put 2 cups rice, 4 cups water, 1½ tsp salt and a pinch of saffron.
Bring to a boil, then reduce to a simmer and cook until all the water has gone.
Bringing It All Together:
Toast your almonds in a frying pan with a little olive oil.
Tear bread into little pieces on a plate as a base for the meal.
Ladle some of the sauce over the bread on the plate.
Spread the rice over the bread.
Ladle more sauce over the rice.
Place the lamb chunks on top of the rice.
Ladle more sauce over the top.
Sprinkle toasted almonds and parsley over the entire dish.