Is there an easy Westernized recipe for "Mansaf" ?

Question

What do you serve with it, on the side?...

Answer 1

You won't find a recipe this good anywhere else. This is the same one the actual Jordians use. Try it you never know you may end up liking it and using it alot.

Recipe
Mansaf (Fatiyyeh)
Ingredients
1 cup of orzo, rice-shaped pasta
water
dash of salt
3 pounds lean lamb chunks
1 large onion, finely chopped
¼ teaspoon black pepper
1 teaspoon ground allspice
4 loaves pita bread, or 2 loaves shraj bread
3 cups cooked white rice
½ cup sautéed pine nuts
Directions
Cook orzo according to package directions; purée it with a little plain yogurt and a dash of salt in a blender or food processor to make a sauce.
Place lamb chunks and 4 cups of water into a large kettle, and bring the water to a boil.
Add chopped onion, black pepper, and ground allspice, and simmer for about one hour.
Add the puréed kishk to the stewed lamb mixture in the kettle. Simmer for another hour.
While the stew is simmering, cut rounds of pita bread into quarters. Cover the bottom of a large round pan with 2 layers of pita pieces.
When the lamb mixture has finished simmering, ladle about 2 cups of the orzo sauce over the pita bread and allow to soak 10 minutes.
Spread rice over the soaked bread. Ladle another cup of sauce over the entire pan, and cover the rice with all of the lamb chunks. Sprinkle pine nuts over the lamb and serve.

Answer 2

Chicken Mansaf Recipe

Answer 3

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Answer 4

I prefer the chicken version:

Chicken Mansaf Recipe

Interesting Notes:

This recipe is the Jordanian national dish. I've made it for several Middle Eastern folks who tell me it's really authentic.

Ingredients:

1 whole chicken, cut into serving pieces
1 1/2 quarts plain yogurt
1 egg
1 cup almonds, freshly toasted
1/2 cup pine nuts, freshly toasted
to taste, parsley, finely chopped
to taste, salt
to taste, pepper
6 servings long grain white rice (like basmati)

Serves / Yields
4 - 6 servings

Preparation Instructions:

Place chicken in large pot with enough salted water to barely cover it.

Cook over medium heat until almost done, about 3/4 hour.

In a separate pan, cook enough rice for 6 large servings.

In a large saucepan, stir yogurt until it is quite smooth. Add beaten egg and heat over medium heat, stirring constantly.

Add enough of the liquid from the cooked chicken to make a thin sauce, about the consistency of very heavy cream.

Heat until it almost comes to a boil and thickens slightly.

Add the cooked chicken pieces to the yogurt sauce and finish cooking the chicken in the sauce, at a low temperature.

On a large platter, mound the rice in the center.

Arrange the chicken pieces on the rice and pour most of the yogurt sauce over it, reserving the remaining sauce to be added, as desired, by the diners.

Garnish with the almonds, pine nuts and parsley around the edges of the mound of rice and chicken.

Serve warm accompanied by warmed pita bread.

Helpful Hints:

May also be made with lamb instead of, or in combination with chicken. Broth from cooking the meat may be used to cook the rice.

Recipe from Mahmoud Melkawy and Om Eisa Maghrabi.

(Editor's Note: Mansaf is traditionally made using lamb.)