Mansaf is the national dish of Jordan, synonymous with hospitality and conviviality. This traditional dish is made with slow-cooked lamb , a jameed (dried yogurt) sauce , and rice , all garnished with pine nuts and toasted almonds. Its unique flavor comes from the jameed , which gives the sauce a tangy and creamy touch. Jameed may not be readily available, but it can be substituted with Greek yogurt mixed with cornstarch. In this gluten-free , the bread used as a base is replaced with gluten-free bread.
Ingredients
Meat and yogurt sauce
Rice
Trim
Preparation
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Prepare the meat
- In a large saucepan, boil 1 liter of water and add the lamb, cardamom, and cinnamon.
- Simmer gently for 1 hour , skimming off any impurities.
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Prepare the yogurt (or jameed) sauce
- If using dry jameed: soak it in 500ml of hot water for 1 hour, then blend it until you get a smooth sauce.
- If you are using Greek yogurt: mix it with the cornstarch and whisk until smooth.
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Simmering the meat in yogurt
- Pour the jameed sauce into a saucepan and heat gently.
- Add the crushed garlic and turmeric, then stir in the cooked lamb pieces.
- Simmer for 15 minutes , stirring regularly to prevent the sauce from separating.
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Cooking rice
- In a saucepan, heat the olive oil , then add the rice and turmeric.
- Pour 500 ml of the lamb cooking broth and let it cook for 15 minutes over low heat.
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Assembly and service
- If you wish, place the gluten-free bread in the bottom of a serving dish.
- Add the rice, then the lamb coated in jameed sauce.
- Sprinkle with pine nuts, toasted almonds and parsley .
- Serve hot with plain yogurt on the side.
Jordanian Mansaf, Traditional Jordanian recipe, Gluten-free Middle Eastern cuisine, Lamb stewed in yogurt, Jordanian national dish
