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Le Mansaf, delicious Jordanian national dish of lamb and rice.

Mansaf Jordanian without gluten

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.

Preparation time 20 mins
Cooking time 90 mins
Total time 1 hr 50 mins
Cooking method:
Difficulty: intermediary
Servings: 4
Ingredients
    Yogurt meat and sauce
  • 500 g of lamb in pieces (shoulder or necklace)
  • 1 liter of water
  • 200 g of jameed (or 400 ml of natural Greek yogurt mixed with 1 tsp corn starch)
  • 2 cloves of crushed garlic
  • 1/2 tsp turmeric
  • 1/2 tsp ground cardamom
  • 1/2 tsp cinnamon
  • Salt and pepper
    • Rice
  • 250 g rinsed basmati rice
  • 500 ml of lamb cooking broth
  • 1 tbsp olive oil
  • 1/2 tsp turmeric
    • Trim
  • 50 g grilled pine nuts
  • 50 g grilled tapered almonds
  • Chopped fresh parsley
  • gluten -free bread (optional)
Preparation
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
Keywords: Jordanian mansaf, traditional Jordanian recipe, Middle East cuisine without gluten, lambs simmered with yogurt, Jordanian national dish
Read it online: https://glutenevasion.fr/recette/le-mansaf-delicieux-plat-national-jordanien-dagneau-et-de-riz/