Le Mansaf is the national dish of Jordan, synonymous with hospitality and conviviality. This traditional dish is made with long simmered lamb , a jameed sauce (dried yogurt) and rice , all lined with pine nuts and grilled almonds. Its unique taste comes from the Jameed , which gives an tangy and creamy touch to the sauce. You will not easily find Jameed but can replace it with Greek yogurt mixed with cornstarch. In this gluten -free , the bread used as a base is replaced by gluten -free bread.
Ingredients
Yogurt meat and sauce
Rice
Trim
Preparation
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Prepare meat
- In a large saucepan, boil 1 liter of water and add the lamb, cardamom and cinnamon.
- Simmer over low heat for 1 hour , skimming the impurities.
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Prepare the yogurt sauce (or Jameed)
- If you use dry jameed: soak it in 500 ml of hot water for 1 hour, then mix it until you get a smooth sauce.
- If you use Greek yogurt: mix it with the cornstarch and whisk until it is homogeneous.
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Mijotage of meat in yogurt
- In a saucepan, pour the jameed sauce and carry over low heat.
- Add the crushed garlic and turmeric, then incorporate the cooked lamb pieces.
- Simmer 15 minutes , stirring regularly to prevent the sauce from separating.
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Rice cooking
- In a saucepan, heat the olive oil , then add the rice and turmeric.
- Pour 500 ml of cooking broth of the lamb and cook 15 minutes over low heat.
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Assembly and service
- If you wish, have gluten -free bread in the bottom of a serving dish.
- Add the rice, then the lamb topped with jameed sauce.
- Sprinkle with pine nuts, toasted almonds and parsley .
- Serve hot with natural yogurt as an accompaniment.
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