المكونات
- Saffron ¼ tsp
- SpinneysFOOD bottled drinking water 1.25L
- Long-grain basmati rice 195g
- Brown onions 2
- Sumac 1 tsp
- SpinneysFOOD fine sea salt 206g
- White grape vinegar 3 tbsp
- SpinneysFOOD extra virgin olive oil 304ml
- SpinneysFOOD free range diced lamb 900g
- Onion 1
- Whole cloves 3
- Cardamom pods 3
- Cinnamon stick 1
- Ground allspice ¼ tsp
- Bay leaves 2
- Full-cream yoghurt 190ml
- Corn flour ½ tsp
- Ghee 1 tbsp
- Flatbreads 2
- SpinneysFOOD sea salt flakes 1 tsp
- Pine nuts 50g
- SpinneysFOOD fresh coriander 10g
- SpinneysFOOD fresh mint 10g
Nutrition (Per serving)
- سعرات حرارية 1149
- دهون 98g
- المشبعة 18g
- بروتين 47g
- الكربوهيدرات 28g
- السكريات 3g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
منسف بالسماق و البصل المتبل و الخبز المقرمش
Arabic 40 Mins Prep · 180 Mins Cook
- Steep the saffron in 250ml of water and leave at room temperature for at least 3 hours or preferably overnight.
- Soak the rice in cold water for at least 30 minutes before rinsing until the water runs clear.
- Slice the brown onions into 1cm thick rounds. Whisk the sumac, 1 tsp of salt, vinegar and 250ml of olive oil together and pour over the onions. Refrigerate for 2 hours or overnight.
- To make the lamb, heat 2tbsp of oil over a high heat in a large non-stick frying pan and brown the lamb on all sides. Transfer to a large pot and cover with 750ml of water.
- Peel and quarter the onion and add the quarters to the pot along with the whole cloves, cardamon pods, cinnamon stick, allspice, bay leaves and 1tsp of salt. Bring to a boil before lowering the heat to a gentle simmer. Cook for 30 minutes. Drain the liquid from the lamb using a sieve, reserving the liquid. Place the lamb back in the pot along with half the liquid, yoghurt, 1tsp of salt and corn flour. Cook for 1-2 hours or until tender.
- To cook the rice, place the rice, 195g of salt, saffron water and the remaining 250ml of water in a medium pot over a medium-high heat. Bring to boil and lower the heat to a gentle simmer and cook for 10-15 minutes, or until the water has evaporated. Dot the ghee over the rice and place the lid on the pot and set aside for 5 minutes.
- To make the crispy flatbread, heat a large non-stick griddle pan. Brush the flatbreads with 2 tbsp of oil and toast in the griddle pan until golden and brown. Sprinkle with the sea salt flakes.
- Toast the pine nuts in a dry pan.
- Fluff the rice and place in a serving bowl, along with the lamb and the yoghurt sauce. Sprinkle over the pine nuts.
- Roughly chop the coriander and mint. Serve the mansaf topped with the herbs and marinated onions with crispy flatbreads on the side.