hi my beautiful family! Ramadan Mubarak, i hope you enjoy this video !
all recipes below…
Mansaf Recipe 🤍
SERVES: 3
Total time: about 1 hr 50 mins
INGREDIENTS
For the lamb stock:
• 3 lamb shanks (or ~500g lamb with bones)
• 3 tbsp ghee
• 1 onion (quartered)
• 2–3 garlic cloves
• 1½ tsp black peppercorns
• 5 cloves
• 2 bay leaves
• 5 green cardamom pods
• ½ tsp turmeric
• Salt to taste
• Boiling water
For the yogurt sauce:
• 2 cups plain yogurt
• 2 tbsp cornstarch
• 1 cup lamb stock (from above)
• Salt
For the rice:
• 1¼ cups short-grain rice (washed + soaked 20 mins)
• 2 tbsp ghee
• 2½ cups boiling water
• ¼ tsp turmeric
• Salt
Garnish:
• Chopped parsley
• Fried or roasted pine nuts
HOW
1. Make the lamb stock
In a large pot, heat ghee and brown the lamb shanks on both sides.
Cover with boiling water (about 3 inches above the meat).
Add onion, garlic, spices, turmeric, and salt.
Simmer on medium heat for about 1 hour 40 minutes until tender.
Remove lamb. Strain the stock and reserve 1 cup for the sauce.
2. Make the yogurt sauce
In a pot (heat OFF), whisk yogurt, cornstarch, salt, and 1 cup lamb stock until smooth.
Turn heat to medium and stir continuously until it starts to simmer.
Add the cooked lamb back in and simmer 10–15 minutes, stirring so it doesn’t lump.
Turn off heat.
3. Make the rice
In a separate pot, heat ghee. Add drained rice and stir 2 minutes.
Add boiling water, turmeric, and salt.
Bring to a boil, then reduce to lowest heat and cover tightly.
Cook 16 minutes without removing the lid.
Fluff with a fork.
4. Assemble
Layer flatbread (optional) on a platter.
Add rice, place lamb on top, and pour yogurt sauce generously over everything.
Garnish with parsley and toasted pine nuts.
Suhoor Recipe :
1. zaatar + regular pita (or bread of choice)
2. olives
3. figs + pomegranate
4. lamb sausage
5. hard boiled eggs
6. cucumbers, tomatoes + fresh mint (i like to pair with olive oil and salt)
7. for the hummus –
2 cans chickpeas (15 oz each), drained & rinsed
(~3 cups cooked chickpeas total)
½ cup tahini
¼ cup fresh lemon juice (about 1 large lemon)
1–2 small garlic cloves
3–5 tbsp water (for smoothness)
¼ cup extra virgin olive oil
1 tsp salt (adjust to taste)
1 tsp cumin (optional)
add all together and blend
Dates Recipe:
blend about 1c of chocolate (dark or semi sweet) or whatever you have, melt in microwave or stove with a tbsp of coconut oil, keep mixing as it gets hot
use about 12-20 dates and remove the pit, dip into the warm chocolate, coat with shredded pistachios, place in fridge.
hope you enjoy (: