Makin' The Mansaf Illustrated

Some time ago, I told my sister that my husband asked some people over for mansaf. She asked, "Mansaf? What is that? A dish? A holiday?" I can say a bit of both. It is definitely an occasion when you make or are invited for mansaf. So I thought I would illustrate it through photos.

Skimmin' the scum, as long as there's some - 

a clear broth is a tasty broth!

Simmerin' the meat, four hours on low heat - 

lamb on the bone simmered til mistawee (soft)

Gratin' the jameed, a smooth texture we need - 

Jameed is basically dried yogurt balls.

Losin' count of the steps that it takes for food prep - 

soak the rice, soak the jameed, fry the pine nuts and almonds

Strainin' the broth and cleanin' the lamb will make your guests' 

tastebuds happy as a clam - This is really the difference between 

great mansaf and mansaf.

Two pots for rice should hopefully suffice - there WILL be leftovers, 

on that you can be sure, but presentation is everything, 

less is definitely not more. The short grained rice is cooked 

with salt, a little oil, and turmeric to make them think 

you put that fatty semneh (clarified butter), and the lamb broth.

Layerin' it on a silver platter so your guests can all get fatter! - 

The rice is layered over very thin bread and covered with a smidgen of broth 

that has been cooked with jameed. Next comes the lamb pieces,

the fried pine nuts and almonds and more of the jameed.

After fulfillin' their stomachs' wishes, all that's left is the dishes.

Cleanin' up after mansaf, soap is not enough. 

You need lemons to get out that lamby smellin' stuff.

When it comes to eatin' mansaf, you gotta eat it with your hands. 

It's what separates the womans from the mans. 

- Rod eating his first mensaf when he was just two