Lamb Mansaf
Mansaf is a traditional Middle Eastern dish, and it is one of the most preferred main dishes in banquets and feasts. And in order to excel in preparing your dish, all you need to do is to follow a few easy-to-follow instructions.
- 2 kg milk (frozen jam soaked a day before and shaken with a cup of Rayeb milk added to it)
- 1 kg rice (medium rice soaked in boiling water)
- 3 kg lamb meat (lamb meat boiled with 1/2 teaspoon of cinnamon, 1/2 teaspoon of black pepper, 3 bay leaves)
- 1/2 cup roasted almond
- 1/2 cup Pine nuts; toasted
- 1/2 teaspoon turmeric
- 3 3 Bay leaves
- 3 tablespoons Vegetable oil
- 2 tablespoons ghee or butter
Wash the meat very well and put it in a pressure cooker
Add the spices to it, and leave it until it is completely cooked.
Soak the rice in the turmeric water.
Put the rice in a bowl and add half a cup of oil to it and add 3 cups of water.
Add the salt to it and cook on the stove until it boils; then lower the heat and let simmer until it is very well cooked
Put the meat in a pan and add the milk to it, and let simmer for a few minutes
Put the rice in a large plate and add the meat to it
Top with the nuts and the parsley
Serve and enjoy your delicious Mansaf!
