Your session has expired.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 1,330kcal 66%
Fat 74g 113%
Saturated Fat 28g 140%
Carbohydrates 114g 38%
Fiber 7g 28%
Sugar 13g 26%
Protein 57g 113%
Cholesterol 240mg 80%
Sodium 1,330mg 55%

Percent Daily Values are based on a 2,000 calorie diet.

seriouseats.com

Mansaf (Palestinian Spiced Lamb With Rice and Yogurt Sauce)

Name: Mansaf (Palestinian Spiced Lamb With Rice and Yogurt Sauce)
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4
Ingredients: For the Broth:; 4 lamb shanks (about 3 1/2 pounds; 1.5kg total); 1 medium (8-ounce; 226g) yellow onion, peeled but left whole; 10 allspice berries; 5 cardamom pods; 4 cloves; 3 bay leaves; 1 cinnamon stick; 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight; For the Yogurt Sauce:; One 2.2-pound (1kg) Tetra Pak of liquid jameed, such as Kasih and Ziyad, or 1 (roughly 8-ounce/226g) disc of jameed soaked overnight in 2 cups (473ml) water and then blended until smooth; 1 pound (453g) full-fat plain yogurt (preferably goat or sheep, but cow milk works as well); 1 tablespoon (10g) cornstarch; Kosher or sea salt; 1 tablespoon (15ml) extra-virgin olive oil; 8 medium cloves garlic, crushed or minced; For the Rice:; 1 1/4 pounds (566g) jasmine or Calrose rice; 2 tablespoon (30ml) unsalted butter or ghee; 2 tablespoons (30ml) extra-virgin olive oil; 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume; 1/4 teaspoon turmeric; To Assemble and Serve:; 1 large shrak, markook, or other thin flatbread (see note); 1 cup slivered almonds (4 ounces/113g), toasted until golden (see note)

Prep 10m

Cook 2h

Total 2h 10m

This recipe for Mansaf - Palestinian spiced lamb with rice and yogurt sauce features a rich and flavorful broth made with lamb shanks, allspice berries, cardamom pods, and other spices. The dish is served over rice and topped with a creamy yogurt sauce, and garnished with slivered almonds for added texture.

Ingredients

4 servings

For The Broth

4 lamb shanks (about 3 1/2 pounds; 1.5kg total)

1 medium (8-ounce; 226g) yellow onion, peeled but left whole

10 allspice berries

5 cardamom pods

4 cloves

3 bay leaves

1 cinnamon stick

1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

For The Yogurt Sauce

One 2.2-pound (1kg) Tetra Pak of liquid jameed, such as Kasih and Ziyad, or 1 (roughly 8-ounce/226g) disc of jameed soaked overnight in 2 cups (473ml) water and then blended until smooth

1 pound (453g) full-fat plain yogurt (preferably goat or sheep, but cow milk works as well)

1 tablespoon (10g) cornstarch

Kosher or sea salt

1 tablespoon (15ml) extra-virgin olive oil

8 medium cloves garlic, crushed or minced