morsels45

morsels45 said

Mansaf

Lamb cooked in fermented dried yoghurt over rice, eaten from one tray with the right hand.

Mansaf
Photo: Jktab, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make mansaf

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With jameed

150 minutes · serves 8 · Medium

What you need

  • 1.5kg lamb on the bone
  • 500g jameed (dried fermented yoghurt), soaked overnight
  • 2 tsp turmeric
  • 1 tsp cardamom
  • 1 cinnamon stick
  • 500g rice
  • 80g butter
  • 100g toasted almonds and pine nuts
  • 4 large flatbreads
  • Parsley

What you do

  1. 1Simmer the lamb with the cinnamon and cardamom for 90 minutes, skimming. Keep the broth.
  2. 2Blend the soaked jameed with some of its water until completely smooth, then strain it.
  3. 3Warm it very gently with a ladle of broth and the turmeric, stirring constantly in one direction. It will split if it boils — this is the only difficult part.
  4. 4Add the lamb and keep it just below a simmer for 30 minutes.
  5. 5Cook the rice in broth with butter.
  6. 6Lay the bread on a wide tray, ladle sauce over it, rice on top, then the lamb, then more sauce, then the nuts. One tray, everyone standing round it.

With thick yoghurt

120 minutes · serves 6 · Easy

What you need

  • Lamb
  • Thick yoghurt
  • 1 tbsp cornflour
  • Turmeric
  • Rice
  • Flatbread
  • Almonds

What you do

  1. 1Whisk cornflour into the yoghurt before heating — without it, it splits every time.
  2. 2Warm it slowly with broth, stirring one way. Less sharp than jameed, and it holds.