Lunch in Jordanian "Mansaf"

Category: Meat dishes
Lunch in Jordanian Mansaf

Ingredients

Meat (veal, beef, chicken, lamb) 500-600 gr
Onion 200 g
Sour cream 2 packages (I have 400 gr.)
Roasted peanuts 200 gr.
Parsley
Spice

Cooking method

  • Mansaf is a typical Jordanian dish of lamb with rice cooked in sour cream. This dish is served at weddings, dinner parties or dinners.
  • This dish was taught to me by a friend who married an Arab, having lived in Jordan for 3 years, she came to visit and cooked it for me. I remember this dish very much for its solemnity and taste. Although it is very easy to prepare, it just has a few little secrets.
  • Place the raw meat in a slow cooker, season with salt and sprinkle with chopped onions. Pour 0.5 liters of water and cook on high setting.
  • Lunch in Jordanian Mansaf
  • Curry put a whole pack-20 gr.
  • Lunch in Jordanian Mansaf
  • The cooking time is 4 hours.
  • After the sour cream starts to boil, open the lid occasionally and stir it. Taste and add salt and sugar. A pinch of sugar will not hurt here, as sour cream gives sourness.
  • Cook the rice separately in a slow cooker.
  • How to serve Mansaf correctly.
  • Usually Mansaf is served on a large platter: meat is placed on the rice spread out in an even layer, and fried nuts are sprinkled on top. And decorate with greenery. This dish is placed in the middle of the table. And each guest can put rice and pieces of meat they like on their own plate. The sour cream sauce in which the meat was cooked is served in portions, to each in his own bowl. During the meal, everyone pours this sauce over rice.
  • Nuts give a special taste to the dish.
  • I bought already roasted nuts, but it would be more correct to fry them (peeled) in a frying pan with a small amount of vegetable oil.
  • Stir the sour cream. And pour it into the slow cooker, 1 hour after the start of cooking.

Time for preparing:

4 hours

Cooking program:

high mode

Admin



This is what makes a person with unlimited fresh meat.

And what will happen when the chickens appear?
natamylove
Yeah
But I have more ideas than meat.
Swifta
natamylove, and how to cut the onion, finely? And what is his taste? I'm not very boiled onions ...
natamylove
I cut large
but it just boils down in the cooking process
what just becomes porridge
and gives volume to the dish, or rather density

no taste of boiled onions at all

it's like in French onion soup - from onions one name remains
natamylove
Lunch in Jordanian Mansaf

Lunch in Jordanian Mansaf
Zima
A very interesting dish!
There are two questions:
What spices besides curry are in the photo?
If you cook in a multicooker using the Multicook Program, what temperature should you set (in mine, you can set it from 40C and uphill in 10C increments)?

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