Mensaf is the national dish of Jordan. It is made on special occasions and traditionally eaten with your hands. It's hard to find the whey needed to make 'real' mensaf. It comes in a rocklike form and is diluted and used in place of the jameed in this recipe. Even without it, this recipe comes close to the real thing. Spices, onions, garlic and butter can also be added to season the goat milk sauce.
Very good. I just have a couple tweaks. I added a few pods of cardamom and a chopped onion to the lamb, and strained the broth after the lamb finished cooking. Instead of jameed el-kasih (VERY hard to find), I used a large tub of whole fat yogurt (blended with abt a tbsp of cornstarch) with the broth, and served it with saffron rice with toasted almonds and pine nuts. Absolutely delish!! - 20 Jun 2008 (Review from Allrecipes US | Canada)
If you don't have goat's milk, use yogurt mixed with some whole milk to thin it out. - 17 Nov 2008 (Review from Allrecipes US | Canada)
thanks Nova for the recipe.I love mansaf but jameed al kaseeh is not that good .I usually bring real jameed from jordan when i go to visit.thanks again - 20 Nov 2007 (Review from Allrecipes US | Canada)