Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mansaaf (Spiced Lamb) Recipe
    Lost? Site Map

    Mansaaf (Spiced Lamb)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    alAmira's Note:

    While living abroad, I learned some wonderful dishes. This is one of them, my friend Widaad taught me. It's usually cooked with a dry yogurt that's formed into hard balls, and needs an all night soaking to soften, but since we can't get those here in the states, I've improvised for the yogurt sauce. It's still good, but if you ever visit Jordan, do try it the traditional way. It's wonderful.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Main

    Laban Mutboukh (cooked yogurt)

    • 2 cups full fat yogurt (skim and fat free wont work, they'll come out too thin)
    • 1 egg white, beaten till frothy
    • 2 teaspoons cornflour
    • 1 teaspoon salt

    Directions:

    1. 1
      Place lamb in a large pan and just cover with water.
    2. 2
      Bring to boil slowly, skimming off froth (this is blood and wont taste good if left in).
    3. 3
      When clean and boiling, add salt and pepper as desired, cover and simmer about 30 minutes.
    4. 4
      Meanwhile, heat butter in a skillet, and add snoober nuts, sautéing till golden.
    5. 5
      Remove, keeping butter in the pan as much as possible, and set nuts aside.
    6. 6
      Add onion to pan, frying gently until clear.
    7. 7
      Then stir in turmeric, allspice and cinnamon all at once and cook another 2 minutes only.
    8. 8
      Add onion mixture to the lamb.
    9. 9
      Meanwhile, prepare Laban mutboukh as follows:Place the yogurt in a heavy pan.
    10. 10
      Blend beaten egg whites with cornflour and add salt, stirring into the yogurt until well mixed.
    11. 11
      Place pan over medium heat, and stirring constantly, heat until it begins to boil.
    12. 12
      It's important to stir in the same direction, or so my grandma always said.
    13. 13
      Lower the heat and let simmer, uncovered about 3-5 minutes or until thickened.
    14. 14
      Set aside.
    15. 15
      When lamb as cooked about 1 hour, remove the lid, cooking until the liquid has been reduced so it's covering only half the lamb.
    16. 16
      Then add laban mutboukh, shaking the pan instead of stirring to blend.
    17. 17
      Simmer over low heat until lamb is tender and sauce is thickened.
    18. 18
      If it can't be helped, and sauce must be stirred, do so in one direction.
    19. 19
      Adjust salt and pepper as desired and remove cinnamon.
    20. 20
      Pile the mansaaf on a serving plate, sprinkling with the snoober nuts.
    21. 21
      Serve with hot cooked rice.
    22. 22
      Mansaaf is usually eaten over the rice with the sauce poured generously over the top.

    Ratings & Reviews:

    • on October 12, 2005

      Mensef is a very traditional Jordanian dish. The bedouins are known for their mensef. Traditionally mensef is made from "Jameed" which is a sort of solified yogurt. Made in rock form and has a very distinctive taste different from regular yogurt. Middle eastern grocers typically sell the "rock" form of jameed, which is a bit expensive, I opt for the liquidfied version that comes in a box, usually manufactured by Ziyad brand foods.Jameed is available in almost every middle eastern store here in the mid west.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2004

      45

      This is a good recipe. We wanted to try this one after eating Mansaf at a local restaurant recently. This version was delicious, but quite a bit different than the one we had before. I think as you mentioned it's because the yogurt is different. However, this still made a delicious dinner and was fun to make. Thanks for sharing this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mansaaf (Spiced Lamb)

    Serving Size: 1 (357 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 736.1
     
    Calories from Fat 533
    72%
    Total Fat 59.2 g
    91%
    Saturated Fat 27.7 g
    138%
    Cholesterol 194.6 mg
    64%
    Sodium 575.4 mg
    23%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 4.9 g
    19%
    Protein 41.6 g
    83%

    The following items or measurements are not included:

    cinnamon

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes