Nadia's Meat Mansaf

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Nadia's Meat Mansaf. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Nadia's Meat Mansaf is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Nadia's Meat Mansaf is something that I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Nadia's Meat Mansaf, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nadia's Meat Mansaf delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Nadia's Meat Mansaf is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Nadia's Meat Mansaf estimated approx 130 mins.

To begin with this recipe, we must prepare a few ingredients. You can have Nadia's Meat Mansaf using 16 ingredients and 11 steps. Here is how you cook it.

A tested recipe for this traditional Jordanian dish made of rice, meat, yogurt and roasted nuts.

Ingredients and spices that need to be Get to make Nadia's Meat Mansaf:

1. 300 g jmid (dried yogurt), soaked in water overnight to soften
2. 2 kg lamb with bones, cut into egg size pieces
3. 2 kg rice
4. 1 cup yogurt, plain
5. 3 markouk bread, or shrak
6. 1 large onions
7. 2 tablespoons vegetable oil
8. 2 ground cardamom, pods
9. 3 bay leaves
10. 2 cinnamon, sticks
11. 1 teaspoon black pepper grain
12. 1/4 cup almonds
13. 1/4 cup raw pine nuts
14. For the takleya:
15. 1 large onions, cut into slices
16. vegetable oil

Steps to make to make Nadia's Meat Mansaf

1. Cook the rice as instructed on package.
2. Heat vegetable oil in a pan. Add in pine nuts and almonds and cook over medium heat until nuts are roasted. Remove nuts from heat and set aside.
3. To prepare the takleya, heat oil in a saucepan and fry onion until it is soft. Remove from heat and keep aside.
4. Place the jmid along with its water in a mixer and blend until smooth.
5. Strain the jmid and pour it in a saucepan. Mix in the plain yogurt and cook over medium heat. Stir constantly until the yogurt mixture starts boiling. Turn off the heat and set aside.
6. Place the meat in another pan, add in onion, cardamom pods, bay leaves, cinnamon sticks, and black pepper and cover with water.
7. Cook until the meat is done. While cooking remove the foam that appears on the surface of water.
8. When the meat is cooked, turn off the heat and transfer the meat pieces into the yogurt mixture. Pour over them half of the meat broth and cook over medium heat for about 10 minutes.
9. Add in the takleya and stir well. Turn off the heat.
10. To serve, place the markouk bread on a serving dish and pour over the remaining meat broth. Spread the rice evenly over the markouk bread. Then remove the meat pieces with a slotted spoon and put them on top of the rice. Then garnish with the roasted almonds and pines. Pour the cooked yogurt left in a deep serving bowl on the side.
11. When serving on individual plates, pour the yogurt over rice and meat.

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