Mensaf (Jordanian Lamb Stew)
"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 national dish of Jordan. It is made on special occasions and traditionally eaten with your hands. Spices, onions, garlic, and butter can also be added to season the goat's milk sauce."
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pita Bread | 1 slice (30g) white | 79 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons olive oil
- 2 pounds boneless lamb shoulder, cut into 2 inch pieces
- 8 cups water
- 2 cups uncooked white rice
- 1/4 cup pine nuts
- 6 pita bread rounds
- 1 cup salted goat's milk (jameed el-kasih)