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Mansaf Royal
The grand Jordanian feast dish — lamb slow-cooked in jameed (dried yoghurt) broth, served over rice on a large communal platter.
Ingredients
Instructions
Simmer lamb in water with salt 1.5 hours until very tender. Reserve stock.
Dissolve jameed in 600ml hot lamb stock. Strain.
Cook rice in remaining stock.
Heat jameed sauce gently — do not boil.
Line a large platter with flatbread. Pile rice, then lamb. Pour warm sauce over. Top 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. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
