Ramadan Recipes: Mansaf
Indulge in the authentic flavors of Jordan with this delicious Ramadan staple.
Mansaf, a traditional dish hailing from Jordan, holds a special place in the hearts and tables of many during Ramadan. This hearty and aromatic meal combines tender lamb, fragrant rice, and tangy yogurt sauce, creating a feast fit for sharing with loved ones during the holy month. With its rich flavors and cultural significance, Mansaf embodies the spirit of Ramadan, bringing families together to break their fast in joy and gratitude.
Read More: Ramadan Recipes: Al Kabsa
Read More: Ramadan Recipes: Maqlooba
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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This article was previously published on UAE Moments.To see the original article, click here
Ingredients
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- 20 Minutes
- 8 Serving
- 600 Calories
- 1 kg lamb (shoulder or leg), cut into large chunks
- 2 cups plain yogurt
- 1/4 cup ghee or clarified butter
- 2 cups long-grain rice
- 1 large onion, finely chopped
- 1/2 cup blanched almonds
- 1/2 cup pine nuts
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Warm water for cooking
Mansaf
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Method & Directions
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- 120 Minutes
- Prepare the Lamb
تم نسخ الرابطIn a large pot, heat the ghee over medium heat. Add the chopped onions and sauté until golden brown. Add the lamb chunks and brown them on all sides, seasoning with salt, pepper, turmeric, cumin, and cinnamon.
- Simmer the Lamb
تم نسخ الرابطOnce the lamb is browned, pour enough warm water into the pot to cover the meat completely. Bring to a boil, then reduce the heat to low, cover, and let simmer for 1 to 2 hours.
- Cook the Rice
تم نسخ الرابطIn a separate pot, rinse the rice under cold water until the water runs clear. Drain the rice and add it to a pot of boiling salted water. Cook the rice until fluffy and tender.
- Prepare the Yogurt Sauce
تم نسخ الرابطIn a bowl, whisk the plain yogurt until smooth. Gradually add some of the hot broth from the lamb pot to the yogurt, whisking constantly. Once the yogurt mixture is warm, pour it back into the pot with the lamb. Let the sauce simmer for a few minutes until heated through.
- Toast the Nuts
تم نسخ الرابطIn a small skillet, heat a tablespoon of ghee over medium heat. Add the blanched almonds and pine nuts, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
- Assemble
تم نسخ الرابطArrange the cooked rice on a large serving platter. Place the tender lamb pieces on top of the rice, then pour the warm yogurt sauce over the meat and rice. Sprinkle the toasted nuts over the Mansaf and garnish with fresh parsley or mint leaves.
- Serve
تم نسخ الرابطServe hot and enjoy the flavors of this classic Ramadan dish!