Mansaf is a main dish on the Jordanian table, but it is traditionally high in fat & calories. Those following a special diet for weight loss often exclude this dish. However, this recipe from healthysimplyrecipes brings it back to the table for those on a diet, using a healthier approach.
Mansaf
this recipe brings it back to the table for those on a diet, using a healthier approach.
Ingredients
- For the Meat:
- 1 kg lamb lean, low-fat cuts
- 2 onions chopped, medium size
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- 5 bay leaves
- 1 teaspoon meat seasoning or Mansaf spice blend
- For the Rice:
- 4 cups basmati rice
- 1 teaspoon salt
- 2 cups low-fat meat broth
- 2 cups water
- 2 tablespoons olive oil
- For the Mansaf Sauce:
- 1 cup Jameed dried yogurt, reconstituted
- 1 cup plain yogurt
- 1 teaspoon Mansaf spices
- For Garnish & Serving:
- 1/4 cup almonds toasted
- 1/4 cup pine nuts toasted
- Whole wheat bread toasted in the oven
Instructions
- Wash the basmati rice thoroughly, soak it in water, then drain and set it aside.
- In a large pot, sauté the lamb and chopped onions with one tablespoon of olive oil. Add enough boiling water to cover the meat.
- Add the spices: salt, black pepper, cinnamon, bay leaves, and meat seasoning. Let the meat cook over low heat for about an hour and a half until tender.
- To cook the rice: In a separate pot, sauté the drained rice with two tablespoons of olive oil. Add salt, then pour in the meat broth and water. Bring to a boil, then cover the pot and let the rice cook over low heat until done.
- To prepare the Mansaf sauce: In a saucepan, mix the Jameed and plain yogurt with the spices. Place over medium heat. Once it begins to boil, add the boiled lamb pieces and let it simmer for 10 minutes.
- To assemble: In a large serving platter, arrange the toasted whole wheat bread. Pour some of the Mansaf sauce over the bread to moisten it. Add a layer of the cooked rice on top, then place the meat and remaining sauce over the rice.
- Garnish the Mansaf with the toasted pine nuts and almonds. Serve hot.
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