Mansaf
The national dish of Jordan, consisting of tender slow-braised lamb served over a bed of saffron rice and flatbread, all drenched in a rich fermented dried yogurt sauce called jameed. Plan ahead: jameed must be soaked overnight to reconstitute.
Ingredients
- 4 lbs bone-in lamb shoulder or shank, cut into 3-inch pieces
- 1 lb dried jameed (fermented dried yogurt) or plain full-fat yogurt, soaked overnight, liquid reserved
- 2 cups long-grain white rice, rinsed
- 1 large yellow onion, quartered
- 4 tbsp unsalted butter
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 bay leaves
- 1/4 cup pine nuts, toasted
- 4 pieces shrak (thin flatbread) or lavash
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Season the 4 lbs cut into 3-inch pieces bone-in lamb shoulder or shank all over with 2 tsp kosher salt, 1 tsp black pepper, 2 tsp ground allspice, and 1 tsp ground cinnamon.
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2
In a large heavy pot, melt half the 4 tbsp unsalted butter over medium-high heat. Brown the lamb in batches until deeply seared on all sides, about 4 minutes per side. Remove and set aside.
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3
In the same pot, combine the browned lamb, 1 large quartered yellow onion, 2 bay leaves, and enough cold water to cover by 2 inches. Bring to a boil, skim off any foam, then reduce heat to a low simmer. Cover and cook until the lamb is completely tender and falling off the bone to an internal temperature of 190°F (88°C) or higher, about 60-75 minutes. Reserve the lamb broth.
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4
Dissolve the 1 lb soaked overnight, liquid reserved dried jameed (fermented dried yogurt) or plain full-fat yogurt in about 2 cups of the warm lamb broth, stirring until smooth. Pour into a saucepan over medium-low heat and simmer gently for 10 minutes, stirring constantly to prevent curdling. Do not boil. Taste and adjust salt.
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5
In a separate saucepan, melt the remaining unsalted butter over medium heat. Add the 2 cups rinsed long-grain white rice and 1/2 tsp ground turmeric and stir to coat. Add 2 cups of the reserved lamb broth, bring to a boil, then reduce to the lowest setting, cover, and cook until tender, about 18 minutes. Fluff with a fork.
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6
To serve: lay 4 pieces shrak (thin flatbread) or lavash on a large round platter. Spread the rice over the flatbread. Arrange the lamb on top of the rice. Ladle enough jameed sauce over everything to moisten generously. Scatter 1/4 cup toasted pine nuts and 1/4 cup chopped fresh flat-leaf parsley over the top. Serve the remaining sauce in a bowl on the side.