Braised Goat Rice

Name: Braised Goat Rice (Mansaf Gidy)
Cuisine: Egyptian
Ingredients: 6 tbsp olive oil or 2 tbsp ghee or butter; 4 spring onions (scallions) chopped; 4 spring onions (scallions) chopped; 2 kg (4½ lb) bone-in young goat meat, cut into large chunks; 2 sprigs of rosemary, one whole and one minced; 2 sage leaves; 2 thyme sprigs; 2 fresh oregano sprigs; 2 bay leaves; 4 cardamom pods; 4 cloves; 2 star anise; 1 cinnamon stick; 1 tsp cumin seeds, toasted; 1 tsp coriander seeds, toasted; 1 tsp fennel seeds, toasted; 2 garlic cloves, minced; 2 small dried red chillies, crushed; 2 tbsp green olives; Sea salt and ground black pepper; Sea salt and ground black pepper; A handful of slivered almonds, to serve; 800 g (1 lb 12 oz) short grain rice; 140 g (5 oz) vermicelli noodles; 2 tbsp ghee or butter; 2 tbsp ghee or butter; 1 tsp salt

Mansaf Gidy

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

Free grazing mountain goat is cooked slow with fragrant herbs in this specialty dish.

Ingredients

6 tbsp olive oil or 2 tbsp ghee or butter
4

Africa
Egypt
Mount Sinai & Saint Catherine
Main course
Mediterranean

Method

To make the goat broth, in a heavy-based pot, heat half the olive oil or ghee over a medium heat. Add the spring onions (scallions) and sauté until softened. Stir in the cubed goat meat and cook for about 10 minutes, or until the meat is browned. Season with salt and pepper.

Pour in enough water (about 2l/70 fl oz/8¾ cups) to cover the meat. Add the whole rosemary sprig, sage, thyme, or