Name: Lamb Cooked in Yogurt (Mansaf)
Yield: 5 servings
Ingredients: 250 grams jameed, chopped and soaked overnight in 2 cups (470 milliliters) of warm water (if available); 5 cups (1180 milliliters) hot water, plus more as needed; 3 bay leaves; 5 cardamom pods; 1 onion, peeled and quartered; ½ cup (120 milliliters) plus 5 tablespoons (70 milliliters) olive oil (may use ghee for a richer dish); 1½ kilograms bone-in lamb, cut into 200-gram portions; 1 tablespoon cornstarch; ¾ teaspoon dried safflower petals; 1 kilogram rice; 2 pieces yufka (unleavened flatbread); ⅓ cup finely chopped parsley; 2 kilograms (8 cups) yogurt; 2 teaspoons salt (or less if using jameed); ½ cup blanched almonds

Preparation info

5
servings

Difficulty
Medium

Appears in

The Cuisine of Life

By Center for International Private Enterprise

Published 2019

About

This is Muyassar’s lighter take on mansaf, a dish traditionally prepared for big occasions like weddings, celebrations, funerals, and other life events. It was also cooked when there was a conflict between families — they would come together, eat, and try to resolve the dispute — and so it is associated with peace, happiness, sorrow, and respect. Mansaf has a way of bringing everyone around the table, no matter their relation.

Serve in a large round platter, if you’ve got one. It’s