Jordanian Mansaf
A simplified home version using laban rayeb thickened with a little starch in place of jameed.
04 Feb 2022
How to Prepare
1
Boil the meat with the aromatics and spices until tender; reserve the broth.
2
In a pot, whisk the laban rayeb with the cornstarch, then cook over heat, stirring constantly, until it thickens. Stir in about 2 cups of the meat broth and keep stirring until smooth and just simmering.
3
Cook the Egyptian rice with water, salt, and turmeric until done.
4
Plate the rice, arrange the meat on top, and pour over the warm yogurt sauce. Garnish with toasted nuts and serve over shrak bread if you like.
✦ Chef Noor's Tip
Stir the yogurt sauce constantly while it heats so it does not split, and add the broth gradually until you reach a pourable consistency.