Hyatt Magazine

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Mouth Watering Mansaf

by: Abumallek Makes and Bakes.

Dr Anas Nahhas


4 Lamb Chops or Shanks

4 Cups Jameed

2 Cups Rice

1/2 Cup Almond Pieces

1 Saj Thin Flatbread

4 Tbs Ghee

1/2 tsp Turmeric

4 Cardamom Cloves

4 Bay Leaves

1/4 tsp Nutmeg

1/2 tsp Cinnamon

1/2 tsp Black Pepper

1 Loomi (dried lime)

4 Small Onions, Sliced.

Place meat in boiling water for few min, then remove and rinse. Pat dry with paper towel. Heat 2 Tbs ghee, sauté onions, then add meat for 5 more min, turning meat once. Then add water, loomi, and spices except turmeric. Cover and cook for 90 min. Remove & set aside a few cups of meat broth (to cook rice in), then add jameed and mix well. Keep on heat for another 1 hour until meat is well done. Meanwhile, heat 2 Tbs ghee to toast almonds, then remove them from ghee. Now add rinsed and washed rice to ghee and stir for few min. Add 4 cups meat broth and the turmeric. Add little salt if needed because jammed has salt. Stir and bring broth to a boil, then reduce heat to lEnjoyowest and cook covered for 30 min. Place bread in a serving platter and put rice on top. Ladle jameed onto them to soak a bit, then place meat on top. Pour the rest of jameed in a bowl beside the rice and meat when serving. Garnish the rice and meat with the almonds and fresh chopped parsley. Serve it hot !