Name: Rice with Mutton and Yoghurt (Mansaf)
Yield: Serve Six People
Cuisine: Palestinian
Ingredients: 1 large tannur bread; a pinch of saffron flowers or powdered turmeric; 3 grains cardamom; 1 tsp butter or samneh; 3 whole garlic cloves; 20 g each fried pine nuts and almonds for topping; 200 g (7 oz) dry yoghurt (laban jmeed) or 3 cups unflavoured yoghurt; 2 cups broth; 2 tbs cornflour; 1 small cinnamon stick; 2 tbs samneh or butter; 3 tbs clarified butter; ¾ tsp allspice (you can substitute the pepper and allspice with 2 tsp of mixed spice); 2½ cups round-grain rice; 1 tsp pepper; 2 tsp salt; 1 whole onion, peeled; 1 kg–1.2 kg (2 lb 4 oz–2 lb 11 oz) lamb, cut up in large chunks for stew

Preparation info

Serve
Six
People

Difficulty
Medium

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

Originally from Jordan, this dish is cooked in a variety of ways according to the different regions, but it is in Hebron that it has become established as the dish to surpass all dishes, and is always served to dignitaries and official guests. A strong hold of tradition and conservatism, Hebron society entertains the traditional way, with the men separated from the women. The mansaf is served in a large sidir, a big round brass platter without western tableware. The men will s