This is the recipe for the most popular food in Jordan, the Jordanian mansaf. It is served for all occasions, weddings, funerals, or simply served when family gets together. It is a favorite for all Jordanians whether the occasion is happy or sad one.
3 cups of rice
1 kg lamb meat
1 liter yoghrt
6 cups of water
2 tablespoon of vegetable oil
1/2 teaspoons cardamom
2 medium cinnamon stick
1/2 teaspoons cinnamon powder
1/4 teaspoons of crushed black pepper
1/5 teaspoons saffron
2 bay leaves
1 tablespoon flour
1 egg
1 medium onions, sliced
salt for taste
1 cup fried almond (for garnish)
1 cup fried pine (for garnish)
1 cup chopped parsley (for garnish)
Place lamb meat into a cooking pot then add water and bring to boil, step by step remove the foam which appears.
Add onions, cinnamon stick, salt, cardamom, crushed black pepper and bay leaves to the cooking pot stirring well. Leave it over moderate heat until the meat it cooked. Meanwhile place rice in a bowl and soak for 20 minuets
To prepare mansaf soup place yoghurt in blender then add salt, cinnamon powder, saffron, flour, egg and blend all together then put the mixture in another cooking pot and bring to boil.
To prepare rice place vegetable oil into a cooking pot and put it on a low heated burner. Drain soaked rice and add to the vegetable oil and stirring well.
Drain lamb broth and add three cups to the rice and bring to boil. When broth boils with rice in all places leave them to cook on a low heated burner for ten minutes.
Add a cup and half of lamb broth to the mansaf soup then add the cooked lamb meat and bring to boil.
Cover the serving plate with the piece of flat bread. Then pour the rice in it. Above the rice place the meat and garnish with parsley, pine and almond.
Serve right away.
3 cups of rice
1 kg lamb meat
1 liter yoghrt
6 cups of water
2 tablespoon of vegetable oil
1/2 teaspoons cardamom
2 medium cinnamon stick
1/2 teaspoons cinnamon powder
1/4 teaspoons of crushed black pepper
1/5 teaspoons saffron
2 bay leaves
1 tablespoon flour
1 egg
1 medium onions, sliced
salt for taste
1 cup fried almond (for garnish)
1 cup fried pine (for garnish)
1 cup chopped parsley (for garnish)
Place lamb meat into a cooking pot then add water and bring to boil, step by step remove the foam which appears.
Add onions, cinnamon stick, salt, cardamom, crushed black pepper and bay leaves to the cooking pot stirring well. Leave it over moderate heat until the meat it cooked. Meanwhile place rice in a bowl and soak for 20 minuets
To prepare mansaf soup place yoghurt in blender then add salt, cinnamon powder, saffron, flour, egg and blend all together then put the mixture in another cooking pot and bring to boil.
To prepare rice place vegetable oil into a cooking pot and put it on a low heated burner. Drain soaked rice and add to the vegetable oil and stirring well.
Drain lamb broth and add three cups to the rice and bring to boil. When broth boils with rice in all places leave them to cook on a low heated burner for ten minutes.
Add a cup and half of lamb broth to the mansaf soup then add the cooked lamb meat and bring to boil.
Cover the serving plate with the piece of flat bread. Then pour the rice in it. Above the rice place the meat and garnish with parsley, pine and almond.
Serve right away.