Mansaf is a traditional Jordanian dish made of lean lamb cooked in a sauce of fermented dried yogurt. It is served with rice and garnished with almonds, sautéed onion, and chopped parsley.
It is rich in calcium, iron, and protein. It is delicious, nutritious and full of taste and flavor.
- 1 1/2 cups rice
- 750 grams lean lamb cut into pieces
- 1 tbsp canola oil
- 3 cups non-fat yogurt or 1 cup crushed and soaked Jameed (dried yogurt)
- 2 tbsp roasted almond flaked
- 180 grams whole-wheat pita bread (6 small loafs or slices – 30 grams each)
- 3 tbsp fresh parsley chopped
Cook the rice and then set it aside. Boil the lean lamb for 1½ hours or until it is well done.
Add the Jameed (dried yogurt), canola oil and let it boil for 30 minutes.
Place one small loaf of whole-wheat Arab bread or one slice in a plate, put the cooked rice over it, and then arrange the cooked lamb pieces over the rice.
Pour the cooked Jameed on top of rice and garnish it with chopped almond and parsley.
Serve with salad or cooked vegetables for a more balanced and nutritious meal.
Mansaf is appropriate for people with heart disease as long as it is made with non-fat yogurt, lean lamb meat and unsalted. In addition; it is a healthy dish for children, pregnant and lactating women and seniors.
Diabetics can consume it (1/3 cup of rice = 1 serving carbohydrate, without the bread). It is not recommended to be served to infants under one year of age, or for people with chewing or those with swallowing difficulties or dairy or Gluten allergies.
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