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My review
Mensaf (Jordanian Lamb Stew)
Nova
"It's hard to find the whey needed to make 'real' mensaf. It comes in a rocklike form and is diluted and used in place of the jameed in this recipe. Even without it, this recipe comes close to the national dish of Jordan. It is made on special occasions and traditionally eaten with your hands. Spices, onions, garlic, and butter can also be added to season the goat's milk sauce."
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Ingredients
1 h 10 m servings 544 calsOriginal recipe yields 8 servings
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Directions
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- Place 1 tablespoon olive oil into a pressure cooker over medium-high heat. Add the lamb and cook until evenly browned on all sides. Remove the lamb. Add cooking rack; place lamb on rack. Pour in 4 cups water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
- Remove pressure cooker from heat, and allow pressure to drop on its own. Remove lamb, separate meat from bones, and keep warm. Discard bones. Pour pan broth into a bowl, and set aside.
- Meanwhile, place remaining four cups water, 1 tablespoon olive oil, and rice into a saucepan; bring to a boil over medium-high heat. Stir, reduce heat, cover, and simmer until all moisture is absorbed, about 20 minutes.
- Place remaining 2 tablespoons olive oil into a skillet over medium heat. Stir in the pine nuts; cook and stir until deep brown, about 5 minutes.
- Pour 2 cups of the reserved broth into a large pan. Pour in the goat's milk. Add the lamb to the milk mixture. Simmer over medium heat allowing the lamb to absorb some of the liquid, about 30 minutes.
- To serve, arrange the pita bread over the bottom of a large platter. Spoon rice over the bread. Place the lamb on top of the rice, and drizzle with any remaining milk mixture. Sprinkle pine nuts over the top.
Nutrition Facts
Per Serving: 544 calories; 22.6 g fat; 59.8 g carbohydrates; 23.4 g protein; 61 mg cholesterol; 263 mg sodium. Full nutrition
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Reviews
Read all reviews 68 Ratings
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Most helpful positive review
6/20/2008
Very good. I just have a couple tweaks. I added a few pods of cardamom and a chopped onion to the lamb, and strained the broth after the lamb finished cooking. Instead of jameed el-kasih (VERY h...
Most helpful critical review
4/7/2012
i cooked mensaf many times, i never use olive oil since the jameed (goat's milk) is heavy and the oil might spoil its flavor, i put meat pieces in a large pot with some pepper and one whole onio...
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6/20/2008
Very good. I just have a couple tweaks. I added a few pods of cardamom and a chopped onion to the lamb, and strained the broth after the lamb finished cooking. Instead of jameed el-kasih (VERY h...
11/17/2008
If you don't have goat's milk, use yogurt mixed with some whole milk to thin it out.
11/20/2007
thanks Nova for the recipe.I love mansaf but jameed al kaseeh is not that good .I usually bring real jameed from jordan when i go to visit.thanks again
12/12/2011
This recipe is very good, but my Husband who was born in Kuwait, raised in Iraq and lived in Jordan for 6 years said they serve this dish with more lamb milk broth then this. Also you should hav...
11/10/2010
I don't use a pressure cooker, but still turns out great. I use the dried yogurt and soak it the night before. I garnish this with toasted pine nuts, and chopped fresh parsely.