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Mansaf
Jordan's national dish: tender lamb slow-cooked in a tangy fermented yoghurt sauce called jameed, served over fragrant rice and scattered with toasted nuts.
Ingredients
Instructions
Simmer lamb with onions and spices in water 1.5 hours until very tender.
Remove lamb and strain stock.
Whisk yoghurt until smooth, heat gently with 500ml lamb stock.
Simmer yoghurt sauce 20 minutes stirring constantly — do not boil or it curdles.
Cook rice in remaining lamb stock.
Layer flatbread on a large platter, spread rice over bread.
Arrange lamb pieces over rice.
Pour yoghurt sauce over everything, scatter with nuts and parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
