Jordanian Mansaf Recipe

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Jordanian Mansaf
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Ingredients:

Directions:

  1. Wash meat cubes and place in tray with lid. Cover meat with water, cover tray and place in refrigerator for 4-8 hours.
  2. Melt 1/4 cup of the clarified butter in heavy skillet over medium-high heat. Drain and pat dry meat cubes. Place in skillet and cook 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.
  3. While meat and onion are cooking, place yogurt in a large saucepan and whisk over medium heat until liquid. Whisk in egg white and 1/2 teaspoon of salt. Slowly bring yogurt mixture to boil stirring constantly with a wooden spoon in one direction only to reach desired consistency. Reduce heat to low and allow yogurt to softly simmer uncovered for 10 minutes.
  4. Stir yogurt into meat and add seasonings as desired. Simmer gently for 15 minutes. Taste and adjust seasonings, as needed.
  5. In a small skillet, melt 2 tablespoons of the remaining 4 tablespoons of clarified butter. Add almonds and cook for 5 minutes. Stir in pine nuts and cook for 3 minutes. Remove from heat and set aside.
  6. Split the khubz loaves open and arrange, overlapping on a large serving tray. Melt the last remaining 2 tablespoons of butter and brush over the khubz to soften. Arrange rice over the khubz 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.
  7. NOTE ON CLARIFIED BUTTER:.
  8. Clarified butter is necessary for frying since it doesn’t burn.
  9. One stick (or 1/2 cup of butter) will yield about 6 tablespoons of clarified butter. So for this recipe, you will need to clarify approximately 3/4 cup of butter.
  10. Following is a simple clarification method. It’s not perfect, but easy and close enough. Slowly melt a stick of butter. Remove from heat and allow butter to cool undisturbed for 10 minutes to separate. You will notice a white foam on the top, the clarified butter in the center, and milk solids at the bottom. Carefully, skim the foam off the top and discard. Slowly pour the clarified butter off the milk solids into a measuring cup. Discard, the separated solids.
  11. NOTE ON SPICES:.
  12. For a more authentic Bedouin flavor add the following spices:.
  13. 1/2 teaspoon cinnamon.
  14. 1/2 teaspoon of cloves.
  15. 2 teaspoons of nutmeg.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 838.47 Kcal (3511 kJ)
Calories from fat 288.69 Kcal
% Daily Value*
Total Fat 32.08g 49%
Cholesterol 117.48mg 39%
Sodium 328.52mg 14%
Potassium 750.89mg 16%
Total Carbs 88.1g 29%
Sugars 5.33g 21%
Dietary Fiber 3.19g 13%
Protein 46.81g 94%
Vitamin C 1.3mg 2%
Iron 7.4mg 41%
Calcium 211.3mg 21%
Amount Per 100 g
Calories 213.13 Kcal (892 kJ)
Calories from fat 73.38 Kcal
% Daily Value*
Total Fat 8.15g 49%
Cholesterol 29.86mg 39%
Sodium 83.51mg 14%
Potassium 190.87mg 16%
Total Carbs 22.39g 29%
Sugars 1.36g 21%
Dietary Fiber 0.81g 13%
Protein 11.9g 94%
Vitamin C 0.3mg 2%
Iron 1.9mg 41%
Calcium 53.7mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.8
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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