Jordanian Mansaf

Mansaf is the national dish of jordan and i can understand why. This bedouin dish is fantastic. Mansaf is served on a large serving platter over khubz (arabic flat bread) and rice. it is meant to be eaten communally, as part of a social event. guests gather around the table and enjoy mansaf, eaten with the finger tips of the right hand. Found at buttery books. See chef michael smith's mansaf experience here: http://www.youtube.com/watch?v=vrkogtcwhio&feature=player_embedded

Steps

Wash meat cubes and place in tray with lid.

Cover meat with water , cover tray and place in refrigerator for 4-8 hours.

Melt 1 / 4 cup of the clarified butter in heavy skillet over medium-high heat.

Drain and pat dry meat cubes.

Place in skillet and cook for 20 minutes until browned on all sides.

Season meat with salt and pepper , to taste , and add enough water to cover meat.

Reduce heat , cover and cook for 1 hour.

Add onion and simmer uncovered for 30 minutes.

While meat and onion are cooking , place yogurt in a large saucepan and whisk over medium heat until liquid.

Whisk in egg white and teaspoon of salt.

Slowly bring yogurt mixture to boil stirring constantly with a wooden spoon in one direction only to reach desired consistency.

Reduce heat to low and allow yogurt to softly simmer uncovered for 10 minutes.

Stir yogurt into meat and add seasonings as desired.

Simmer gently for 15 minutes.

Taste and adjust seasonings , as needed.

In a small skillet , melt 2 tables.

Ingredients

lean lamb, clarified butter, salt, pepper, onion, greek yogurt, egg white, coriander, cumin, paprika, cardamom, blanched almond, pine nuts, pita bread, rice, parsley