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Mansaf
Jordan's national dish: lamb in fermented jameed yoghurt over rice and shrak bread — every quantity in grams, calories per serving.
950kcal52 gprotein90 minPrep
Per serving · 500 g
950
kcal
52 g
protein
109 g
carbs
34 g
fat
Prep: 90 minServes: 9Whole dish: 4500 gWhole dish energy: 8550 kcal
Ingredients
9
- 1.5 kg lamb on the bone1500 g
- 3 cups rice570 g
- 1.5 litres dissolved jameed1500 g
- 3 shrak flatbreads240 g
- ½ cup vegetable oil110 g
- ½ cup toasted almonds70 g
- Bay, cardamom, turmeric and salt15 g
Whole dish: 4500 g
Method
- 1
Pressure-cook the lamb with bay, cardamom and salt until fully tender; keep the broth.
- 2
Soak the rice in water with turmeric, then drain.
- 3
Cook the rice with the oil and three cups of the broth, covered, until done.
- 4
Pour the dissolved jameed over the meat and warm it gently, stirring one way so it cannot split.
- 5
Line the platter with shrak bread moistened with jameed, then the rice, then the lamb; scatter almonds and serve the hot jameed alongside.
Enjoy it
Log it in Fodi in one tap — a serving, half of one, or by the gram.
500 g · 950 kcal
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