METHOD
Wash whey and soak in
water for an hour. Mash in blender, then let dry.
Wash meat and put in
a tray. Cover with water. Let soak. Add onion (cut into squares), then
boiled until partly cooked. Remove meat, saving the broth.
Mix whey juice with the
soup and let boil. (It can be thickened with cornstarch as wished.) Add
meat and simmer until meat is cooked well.
Cook rice. Place two
or three Arabic loaves of bread on a tray. Put rice on the bread in a
pyramid, then arrange pieces of meat on the surface. Decorated with the
pine nuts and almonds.
Mansaf is served with
hot whey juice which is sprayed on mansaf as wished.
recipe from www.inmamaskitchen.com
Contributor: Elinoar
Moore
back
to middle eastern cooking back to origins
of Middle Eastern Cooking
Mansaf can be cooked in jameed
(the Arabic word for dried yogurt), which is then mixed with water in
a tray to produce a creamy sauce. This is poured into the large stewing
pot with chunks of lamb meat. The pot is put over an open fire. As the
stew begins to warm, it is stirred to prevent the yogurt from separating.
When using yogurt only , one must watch the heat as yogurt tends to fall
apart when hot.
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