MANSAF

https://www.youtube.com/watch?v=qyeo2t025e8

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MANSAF

Yield 6-8

Prep time

15 Min

Cook time

3 Hour

Total time

3 H & 15 M

Ingredients

For the lamb:

• 2-3 lbs bone-in lamb shanks, cut into large chunks and thoroughly washed
• 6 cups yogurt drink (laban ayran)
• 4 cups Laban Jameed

Rice:

• 1 Tbsp ghee
• 2 cups jasmine rice, washed
• ½ tsp salt

Toppings:

• 1 cup pine nuts
• 2 Tbsp ghee
• ¼ cup fresh parsley, finely chopped

• Markook bread to serve

Instructions

1. In a large pot combine the lamb, yogurt drink and laban jameed. Set over medium high heat and bring to a simmer, stirring constantly. Once the liquid is bubbling reduce heat to medium low, letting the mixture just barely bubble and cook for 3 hours, till the meat is falling off the bone tender.
2. While the meat cooks, prepare the rice: in a medium saucepan, melt the ghee until bubbling, then stir in the rice and toast till it just starts to turn golden brown. Add in 1 ½ cups water and bring to a boil, cover with a tight fitting lid and turn heat to low. Steam the rice until all the water is absorbed.
3. Toast the pine nuts in saute pan with the 2 Tbsp of ghee till golden brown then remove to a dish and set aside.
4. To assemble the mansaf, lay the markook bread on the largest platter you have, top with the rice, then the lamb and spoonfuls of the cooking liquid and finally with the toasted pine nuts and chopped parsley.

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