Growing up as a child I was useto my mother always hosting family gatherings- cooking up a storm with all these delicious middle eastern dishes. Mansaf was amongst these dishes.
I don’t think my Mansaf will even compare to mums recipe, even though I use the same recipe as her… I think it’s just her special touch that makes it that much more tasty!
Keep reading to find out how this delicious meal is created.
This particular recipe is for the rice only- I had left over roast last night which I’ve just recycled into a new dish today.
The process is simple fr the chicken- I will update a post on just the chicken itself.
What you will need:
-2 tsp Mansaf spices (found at a local middle eastern grocery store)
-1 can tomatoes
-1 onion finely diced
-1 tsp Arab 7 spice
-1 tsp curry powder (mild)
-1 tsp tumeric
-4.5 cups hot stock (can be either chicken cubed dissolved or homemade chicken broth)
-4 bay leaves
-toasted slivered almonds,pine nuts cooked in ghee
Pour the stock into the pot and stir. Bring to a boil then cover and lower the heat. Cook for approx 15mins or until the rice is cooked, allow to rest of the heat covered for 5-6mins before serving.
Serve with either a homemade chilli salsa or a cucumber yoghurt sauce- both recipes can be found on the blog
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