Ramadan Delights: Jordanian Mansaf

The national dish of Jordan, mansaf means 'large dish' and is traditionally eaten collectively by hand from a single large platter

Jordanian Mansaf

Serves: 4-6

Ingredients

For the rice:

1 kg rice

200 gm ghee

150 gm corn oil

• ¼ tsp salt

• ½ tsp ground white pepper

50 gm turmeric powder

4 cups lamb stock

50 gm pine nuts

For the lamb & Jameed yoghurt:

1 kg lamb shank

1 small onion

1 tbsp bay leaf

1 tsp salt

2 cups Jameed yoghurt

Method

Soak the rice in hot water for one hour.

In a medium pot, cook the lamb shank in water, onion, bay leaf and salt until cooked to medium temperature.

In a small pot, add the ghee, corn oil and rice. Then add the salt, white pepper, turmeric and 2 cups of lamb stock. Wait until the rice is cooked.

In a new pot, add the Jameed yoghurt, the remaining &lamb stock and the whole lamb shank until it boils and is cooked well.

To serve, place a piece of flat bread on a plate and arrange the rice and lamb shank on top.

Garnish with pine nuts, and serve with the warm Jameed yoghurt and lamb stock on the side.

• UAE
• Ramadan Delight