V0: described, not machine-verified
Jordanian Mansaf
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Ingredients
- Local lamb, large pieces2 kg
- Soaked, rubbed Karaki jameed (or liquid jameed)1½ discs or 1 litre
- Shaneena (salted laban)1 litre
- Medium-grain rice, soaked3 cups
- Baladi ghee4 tbsp
- Onion, cardamom, bay leaves and cinnamon for boiling1 onion + 6 pods + 3 leaves + 1 stick
- Turmeric1 tsp
- Shrak bread3 loaves
- Almonds and pine nuts toasted in ghee1 cup
- Chopped parsley to garnish¼ cup
Allergens (inferred from ingredient names): cereals_gluten, milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 780, protein 48, fat 40, carbs 56, fiber 1, sugar 6
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder