HELP ! Lamb in Amman !

markg · Post by **markg** » Fri Apr 02, 2004 9:58 am

I want to try to cook a meal on the weekend that I have had while I was in Amman, Jordan and I can't remember what it is called, and you lot being such a wordly sort, I thought you may be able to jog my memory if not supply me with a complete recipie.

I think it is a specialty of Jordan, and I remember pine nuts and yellow (??) - Not sure if the yellow was the lamb or the rice.

PaulV · Post by **PaulV** » Fri Apr 02, 2004 10:53 am

Maybe its Mansaf (lamb and rice pilaf) the national dish of Jordan. The one you had , may have had saffron added to the rice to give it the yellow colour.

Mansaf
The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Large trays are covered with the doughy flat Arabic bread and dampened with yoghurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.

Cheers

paul

markg · Post by **markg** » Fri Apr 02, 2004 2:23 pm

PaulV wrote:Maybe its Mansaf (lamb and rice pilaf) the national dish of Jordan. The one you had , may have had saffron added to the rice to give it the yellow colour.

Mansaf
The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Large trays are covered with the doughy flat Arabic bread and dampened with yoghurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.

Cheers

paul

Thank you very much Paul, thats the puppy !!

I found an actual recipie at:
http://www.washingtonpost.com/wp-dyn/ar ... 4Mar9.html

I will give it a try on the weekend and see how I go !

PaulV · Post by **PaulV** » Fri Apr 02, 2004 2:26 pm

Should go nice with a big soft '96 SA shiraz

markg · Post by **markg** » Fri Apr 02, 2004 4:23 pm

PaulV wrote:Should go nice with a big soft '96 SA shiraz

Hmmmm... I have a bottle of 1996 Orlando Centenaray Hill Shiraz that just fits the bill

JamieBahrain · Post by **JamieBahrain** » Mon Apr 05, 2004 2:05 am

I enjoyed that dish in Aquaba & Amman on occassion-sadly washed down with local gut rot.

markg · Post by **markg** » Mon Apr 05, 2004 10:04 am

Unfortunately I didn't get the chance to cook on the weekend, I ended up spending all my time installing new shelving in my cellar by myself (backbreaking work with heavy duty shelving). So I think I may try it over Easter when I will have some breathing space.

markg · Post by **markg** » Mon Apr 05, 2004 10:14 am

JamieBahrain wrote:I enjoyed that dish in Aquaba & Amman on occassion-sadly washed down with local gut rot.

Ahhhh, the local Arab rot gut - brings back fond memories. I used to mix up a wicked local fruit punch for my clients when I used to take them down the Nile or on overnight trips on the Red Sea.

1 bottle of local vodka
1 bottle of local brandy
1 bottle of local arak
Any fruit that could be found in the souk (oranges, apples etc.)
2 Litres of water
10 bottles of 7-Up

Soak the fruit in the spirits for 2 hours then add the water and then the 7-Up just prior to serving - Guarenteed to be 150 proof

PaulSheldon · Post by **PaulSheldon** » Tue Apr 06, 2004 2:10 pm

Reminds me a little of the rumtopf I had in Germany, except in this case the fruit is soaked in the spirit (dark rum) for about 6 months and then served with ice cream and/or cream. Excellent stuff but packs a punch so don't mistake it for the kid's desert!

markg · Post by **markg** » Tue Apr 13, 2004 3:18 pm

Just to let you know that the experiment was a success over Easter. Cooked it Easter Monday and it was very nice, even the kids liked it.

Wonderful rich flavours from the lamb and spices in contrast with the tang from the Yoghurt sauce made for very pleasurable eating. I think next time more spices or perhaps a different blend of spices (had to blend my own 7 spice).

Got through a bottle of 2001 Oliver Hill Jimmy section shiraz whilst cooking (still quite gripping tannins and very chocolatey fruit flavours, needs to be left another couple of years before another attempt I think), and then a 1996 Metala Black Label Shiraz went absolutely a treat with the meal !

Thanks for the recepie lead Paul, muych appreciated.