cups cooked yogurt (laban, I have a recipe for this)
cups cooked rice, plain with only salt and turmeric added
loaves arabic bread
salt and pepper
Serving Size: 1 (398) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 194 g43 %
Total Fat 21.6 g33 %
Saturated Fat 9.7 g48 %
Cholesterol 46.9 mg
Sodium 156.8 mg
Dietary Fiber 2.5 g9 %
Sugars 12.5 g49 %
Protein 13.8 g
Boil meat in water for 20 minutes, removing any froth that forms. Add onions, and garlic and cook until the meat is tender.
Add the cooked laban to the lamb and simmer uncovered over low heat for 10 minutes. If the yogurt thickens too much, add some water or meat broth.
On a big enough roung tray with a 2-3" high sides, cut small pieces of the arabic bread to cover the bottom of the tray.
Drain yogurt broth into a bowl, reserving meat pieces for later use. Pour 2 cups of the yogurt broth over the bread. Allow to saturate for 5 minutes, making sure the bread has completely soaked up the broth. If there are pieces of bread that did not soak up any of the yogurt broth, add some more.
Place enough rice to cover all of the pieces of bread, and arrange the pieces of meat on top of the rice. Garnish with pine nuts and almonds, as well as some parsley.
Pour the rest of the yogurt broth into bowls and serve with the mansaff.