Mansaf Mish

Introduction to Mansaf Mish

Mansaf Mish is a beloved traditional dish originating from Jordan, known for its rich flavors and cultural significance. Traditionally prepared with fermented dairy, spices, and lamb, Mansaf Mish holds a special place in Jordanian celebrations and gatherings.

History of Mansaf Mish

Mansaf Mish, like its parent dish Mansaf, has ancient roots in Bedouin culture. Emphasizing hospitality, it is typically served during prestigious events and communal feasts. Over time, the recipe has seen various adaptations, but its essence remains a celebration of Jordanian heritage.

Ingredients

• Lamb - 2 kg, ideally a leg cut
• Yogurt - 2 liters, preferably jameed or regular yogurt
• Ghee - 3 tablespoons
• Rice - 3 cups, long grain
• Almonds - 1 cup, blanched
• Jameed - 250 grams, soaked overnight if using traditional dried form
• Saffron - A pinch
• Salt - To taste
• Black Pepper - To taste
• Bay Leaves - 2 to 3 leaves
• Cloves - 3 to 5 pieces
• Garlic - 3 cloves, minced

Preparation

Preparing the Lamb

Begin by rinsing the lamb under cold water and patting it dry with paper towels. Season with salt and black pepper.

Soaking the Jameed

If using traditional dried jameed, soak it overnight in water to soften. This step is crucial for achieving the authentic sour flavor of Mansaf Mish.

Cooking Process

Cooking the Lamb

In a large pot, melt ghee over medium heat. Add the seasoned lamb and sear it on all sides until browned. This should take about 10 minutes. Add bay leaves, cloves, and garlic. Pour in enough water to cover the lamb and bring to a boil. Reduce heat, cover, and let it simmer for 2 to 2.5 hours or until tender. Check the cooking timer frequently for monitoring.

Preparing the Yogurt Sauce

In a separate saucepan, blend the softened jameed and yogurt. Heat gently and stir continuously until smooth. Be cautious not to bring it to a boil. Adjust with some salt if needed.

Cooking the Rice

Rinse the rice under cold water until the water runs clear. In a separate pot, melt a tablespoon of ghee and toast the rice for about 5 minutes. Add water, a pinch of salt, and saffron. Bring to a boil, cover, and reduce heat to let it simmer for 20 minutes or until cooked through.

Serving Mansaf Mish

Almonds are toasted in the remaining ghee until golden brown. Arrange the rice on a large serving platter, top it with the lamb, and pour the yogurt sauce over. Garnish with the fried almonds. Mansaf Mish is traditionally served with flatbread and enjoyed family-style, where everyone gathers around a large platter.