Prep 30 mins
Cook 1 hr 30 mins
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
- 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.
This is a wonderful recipe. I also add seven spices and cardamon which adds a lot of flavor to the sauce. Thanks Frau Frau.
Astonishingly delicious dish for such an easy recipe with comparably few ingredients! I didn't add any spices except for salt and pepper, and I really enjoyed the flavours on their own. Thanks for sharing :)
Made for Visit Jordan / Kuwait - N*A*M*E forum
DH, DD (4 years old) and I enjoyed this traditional tasting dish. Like another reviewer I added a bit of spice, not a lot. I used my own, recipe#79179 in the stock and rice/yogurt sauce plus a few bruised cardamom pods in the sauce. I cooked the chicken in the water as you have to be very careful not to over heat the yogurt mixture or it will separate. I used some Arabic yogurt and Balkan yogurt, whole blanched almonds, flat leaf parsley, sea salt, freshly ground black pepper (no where does it say to add it), white Basmati rice I soaked and cooked with the chicken stock from simmering and some canola oil, plus the rest of the ingredients. I might make this again when I have odds and ends of chicken pieces to use up. Made for Let's go to Jordan & Kuwait this August 2012! (Was for Jordan)