Recipe by Frau Frau
Mansaf is a delicious, satisfying Jordanian dish traditionally made using lamb. This recipe comes from thespicehouse.com, one of the only places that I could find a feasible (for a small-town American!) recipe for Mansaf.
- 1 whole chicken, cut into serving pieces
- 1 1⁄2 quarts plain yogurt
- 1 egg
- 1 cup almonds, freshly toasted
- 1⁄2 cup pine nuts, freshly toasted
- parsley, finely chopped
- 2 -3 cups long grain white rice, uncooked (like basmati)
- pita bread
Directions See How It's Made
- Place chicken in large pot with enough salted water to barely cover it.
- Cook over medium heat until almost done, about 3/4 hour.
- In a separate pan, cook enough rice for 6 large servings.
- In a large saucepan, stir yogurt until it is quite smooth. Add beaten egg and heat over medium heat, stirring constantly.
- Add enough of the liquid from the cooked chicken to make a thin sauce, about the consistency of very heavy cream.
- Heat until it almost comes to a boil and thickens slightly.
- Add the cooked chicken pieces to the yogurt sauce and finish cooking the chicken in the sauce, at a low temperature.
- Cover a large platter with the pita bread.
- Mound the rice in the center to form a pyramid.
- Arrange the chicken pieces on the rice and pour most of the yogurt sauce over it, reserving the remaining sauce to be added, as desired, by the diners.
- Garnish with the almonds, pine nuts and parsley around the edges of the mound of rice and chicken.
- Serve warm and eat with your hands.
- Helpful Hints: May also be made with lamb instead of, or in combination with chicken. Broth from cooking the meat may be used to cook the rice.