Mansaf with Jameed

Name: Mansaf with Jameed
Total time: 3 h
Yield: 8 servings
Cuisine: Jordanian
Ingredients: 2 jameed cones; 2 kg bone-in lamb shoulder, cut into large pieces; 3 tbsp Bader sheep ghee; 2 large onions, quartered; 3 cups short-grain rice; 4 sheets shrak or markook bread; 1/2 cup pine nuts and flaked almonds; 1 cinnamon stick; 1 tsp ground allspice; Salt to taste

Jordan’s national dish — lamb slow-cooked in a jameed broth, poured over rice and shrak bread.

Total time

3 hours

Serves

Ingredients

2 jameed cones
2 kg bone-in lamb shoulder, cut into large pieces
3 tbsp Bader sheep ghee
2 large onions, quartered
3 cups short-grain rice
4 sheets shrak or markook bread
1/2 cup pine nuts and flaked almonds
1 cinnamon stick
1 tsp ground allspice
Salt to taste

Method

Soak the jameed cones in 2 litres of warm water overnight, or for at least 6 hours, until fully softened.
Break up the softened jameed by hand in its soaking water, then blend or whisk until smooth. Strain through a sieve and set the broth aside.
Put the lamb in a large pot with the onions, cinnamon and enough cold water to cover. Bring to a boil, skim the foam carefully, then simmer for 1.5 hours until tender.
Lift the lamb out. Discard the cooking water and the onions.
Pour the jameed broth into the clean pot, return the lamb, and bring to a gentle simmer. Stir constantly as it comes up to heat — jameed broth will split if it boils hard. Season with allspice and salt. Simmer 30 minutes.
Cook the rice, stirring 2 tbsp of the sheep ghee through it at the end.
Toast the pine nuts and almonds in the remaining ghee until golden.
Line a large platter with the bread and moisten it with a few ladles of broth. Spread the rice over it, arrange the lamb on top, scatter the nuts, and serve the remaining broth in a jug alongside.

Keep cooking

Mansaf with Jameed

Ingredients

Method

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