Jordan's Amazing national dish, Mansaf

Von Middle Eats · 90 Min.

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Zubereitung

1. Put the lamb cubes in a large pot, cover fully with water, and bring to a boil on high with the lid on; boil for 10 minutes.
2. Uncover, skim off the scum, then simmer on medium for 1–2 hours until fork tender.
3. Remove from heat, strain the stock and set it aside.
4. Soak the solid jameed in a large bowl of water for 2 hours, changing the water every 30 minutes.
5. Cut the soaked jameed into small pieces, blend with 300 ml of water until smooth, and add more liquid until creamy.
6. Wash the rice until the water runs clear, then drain for 15 minutes.
7. Melt the butter in the pot over high heat, add the turmeric and salt, then fry the rice in it for 2–3 minutes.
8. Pour in enough strained stock to cover the rice by 1 inch (2.5 cm), boil on high with the lid off until the liquid drops below the rice surface.
9. Cover tightly, reduce to low and steam for 20 minutes.
10. Pour the jameed liquid into a pot and add stock until soupy; bring to a simmer on medium, stirring occasionally so it does not settle.
11. Add the cooked lamb and cook for 10 more minutes, thinning with water if it thickens.
12. Toast the almonds in the butter, then assemble: bread on a platter, a little jameed sauce, rice, lamb, almonds, parsley garnish, and a final piece of bread on top.

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