Al Karak is widely accepted as the capital of Jordan's national dish Mansaf.
4 kilos of lamb
1 Kilo of Whey
2 Kilos of Egyptian Rice
Pine Nuts and Fried Almonds
1- Whey is washed and soaked in water for an hour, then mashed with the blender moulinex, then dried out.
2- Meat is washed and put in a tray and soaked in water
3- Onion (chopped into squares) is added, then meat is boiled to be rather cooked.
4- Meat is removed and soup is taken.
5- Whey juice is mixed with the soup and left to boil, it can be thickened with cornstarch as wished.
6- Meat is added and it is kept on fire until soup and meat are cooked well.
7- Rice is cooked, and then two or three Arabic loaves are put in the tray.
8- Rice is put on the bread pyramidically, then pieces of meat are arranged on the surface.
9- Mansaf is decorated with the pine nuts and almonds.
10- Mansaf is served with hot whey juice and sprayed on mansaf as wished.
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