Lebanese Mansaf

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Lebanese Mansaf: A Culinary Journey to the Heart of Lebanon

Lebanese Mansaf, often hailed as the national dish of Lebanon, is a celebration of community and tradition. More than just a meal, it’s an experience, bringing people together around a shared platter overflowing with tender lamb and fragrant rice.

At its core, Mansaf revolves around slow-cooked lamb, meticulously simmered in a creamy, tangy sauce made from fermented dried yogurt known as “jameed.” This unique jameed sauce infuses the lamb with a distinctive flavor profile that is both rich and subtly sour, setting it apart from other lamb dishes.

The perfectly cooked lamb, often falling off the bone with the slightest touch, is then generously piled atop a bed of fluffy rice. This rice isn’t just any rice; it’s typically cooked with aromatic spices like cardamom and cinnamon, lending a subtle sweetness that complements the savory lamb and tangy jameed sauce.

Traditionally, Mansaf is served on a large, communal platter, encouraging diners to eat together and share the experience. Thin, unleavened bread, called markouk, often lines the platter, providing a base for the rice and lamb while also being used to scoop up the delicious jameed sauce. Toasted nuts, such as almonds or pine nuts, are often sprinkled on top for added texture and visual appeal. Fresh herbs, like parsley, may also be included for a touch of freshness.

Eating Mansaf is more than just satisfying hunger; it’s about embracing Lebanese hospitality and celebrating shared heritage. Its rich flavors, tender lamb, and communal presentation make it a truly unforgettable culinary experience.

Ingredients

For the broth you need :1 bag of @mimosspicebagsOr you can use cinnamon stickDry lemon2 bay leaves1 onionLemon slicesChicken breast filletsFor the rice you need:1brown onion, finely chopped1/2 kilo mince meat(11⁄2 -2 cups) basmati rice, washed and drainedPaprikaSalt1⁄2 tsp black pepper1⁄2 tsp Lebanese mixed spices (seven spices)1/2 tsp Corianda seeds1/2 tsp Ground cinnamon1/2 tsp All spices1 tbsp Mansaf spices2 tbsp vegetable oil1 tbsp Butter1⁄2 cup flaked/slivered almondsLebanese salad, to serve

Instructions

Sprinkle the chicken with salt, pepper and paprika.In a pot add vegetable oil and sear the chicken on both sides till golden.Once done add cinnamon stick, dry lemon, onion, lemon wedges and bay leaves.Pour 4 to 5 cups of water on top of the chicken and let it boil for 15-20 mintues.Scrape any fat from the top. Drain, reserving the stock.When cool enough to handle, coarsely shred the chicken.Add the butter and onion and cook for 5 minutes until the onion softens.Add the mince meat and cook, stirring regularly, for 10 minutes until the meat cooks and the water evaporates.Add rice and salt, black pepper, coriander, cinnamon, mansaf spices, lebanese mix spices and all spices. Stir and cook for 2 minutes than add the reserved chicken stock and bring to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 10–12 minutes, until the rice is cooked. To serve, top the rice with shredded chicken and almonds. Serve with yogurt.