In my other life, I work as an archaeologist at Pella in northern Jordan. At any one time during the dig season there are about 30 people for the Jordanian cooks to feed and Mansaf is everyone’s favourite dinner. It is the Jordanian national dish and a special Bedouin meal that is served at many gatherings and meant to be shared. It is a messy, glorious celebration of family, friends and the very essence of the fabulous country that is Jordan. In this version I have used beef, but it is also made with lamb or chicken. You can marinate the meat overnight in yoghurt and spices if you like. Whatever method you use, you will end up with tender meat over rice with a rich yoghurt sauce topped with almonds and pine nuts. Mansaf is a delicious and unique way to feed a crowd.
Method:
Cook meat cubes in a heavy based saucepan in oil for 20 minutes until browned on all sides. Season meat with salt and pepper, to taste, and add enough water to cover meat. Reduce heat, cover and cook for 1 hour. Add onion and simmer uncovered for 30 minutes.
While meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid. Stir in ½ teaspoon of salt. Slowly bring yogurt mixture to boil stirring constantly with a wooden spoon to reach desired consistency. Reduce heat to low and allow yogurt to softly simmer uncovered for 10 minutes.
Stir yogurt into meat and add seasonings as desired. Simmer gently for 15 minutes. Taste and adjust seasonings, as needed.
In a small skillet, fry almonds in oil and cook for 5 minutes. Stir in pine nuts and cook for 3 minutes. Remove from heat and set aside.
Split the bread open and overlap on a large serving tray. Brush some warm oil over the khubz to soften. Arrange rice over the bread leaving a well in the center of the rice. Spoon the meat into the rice well and then spoon the butter and nuts over the meat. Sprinkle parsley or chives over top.
Ingredients:
- 1 kg cubed beef or lamb
- 2 tablespoons olive oil
- 1 onion finely chopped
- 4 cups plain Greek yoghurt
- ½ teaspoon salt
- 1 teaspoon pepper
- 1⁄2 teaspoon coriander
- 1 1⁄2 teaspoons cumin
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cardamom
- 1⁄2 cup whole blanched almonds
- 1⁄2 cup pine nuts
- 4 -6 loaves pita bread
- 3 cups Jasmine rice, (raw measure), cooked
- parsley to garnish