Mansaf is a traditional Jordanian dish typically made with ‘Jameed’, which is a term used to describe hard balls of dried and salted yoghurt, usually made of goat’s milk. It is very rare to find authentic Jameed in Sydney, so here’s an alternative way to cook mansaf without compromising on the taste.
- 1 kilogram of lean lamb, cut into 1-1/2 inch cubes
- 1 medium onion, finely chopped
- 4 cups plain Greek-style yogurt
- 1 x 600mL thickened cream
- 1 carton sour cream
- 2 tablespoons cornstarch
- ? teaspoon coriander
- 1 ? teaspoon cumin
- 5 cardamom pieces
- ? cup pine nuts
- 3-4 pieces of mashrooh/ thin bread
- 3 cups of prepared long-grain rice
1- Place some vegetable oil in a pot, add onions and meat pieces and cook for a few minutes until meat is browned on all sides. Season the meat with salt and pepper to taste then add cardamon, coriander and cumin. Cover the meat in water. Once the water boils, reduce heat, cover and cook for 1 hour until meat is fully cooked. This step is best done in a pressure cooker.
2- While the meat is cooking, place yogurt, thickened cream, sour cream and cornstarch in a large saucepan and blend (using a hand blender) until they mix well.
3- Place the pot over medium heat and slowly bring yogurt mixture to boil, stirring constantly with a wooden spoon to reach desired consistency. Once the yogurt mixture boils, add cooked meat pieces and pass meat stock through a sieve to collect a delicious clear stock. Add this stock to the yogurt, one cup at a time, until a good runny consistency is reached. Season with salt and pepper if required.
4- Reduce heat to low and allow yogurt to softly simmer uncovered for 10 minutes.
5- In a small skillet, place some vegetable oil and add nuts over medium heat. Stir nuts continuously until they become golden. Remove from heat and set aside.
6- Split the bread pieces and arrange, overlapping, on a large serving tray. Sprinkle some of the yogurt mixture over the bread so that it softens.
7- Arrange rice over the bread, spoon the meat over the rice and then spoon the nuts on top.
By Walla Abu-Eid
Walla is a pharmacist and currently a stay-at-home mum. Food making, baking and decorating are her passions. The accuracy and techniques mastered and required in the dispensing and making of medicines sparked her love for making gourmet food. She is always trying new dishes, and aims to inspire others by capturing the best images of the food she makes and sharing her recipes.