Reviewed: Nov. 17, 2008

If you don't have goat's milk, use yogurt mixed with some whole milk to thin it out.

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Reviewer:

DRCLAIR

Cooking Level: Expert

Home Town: Sidon, South, Lebanon

Living In: Ames, Iowa, USA

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Reviewed: Jun. 20, 2008

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!!

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Reviewer:

Hijabigmr

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Reviewed: Nov. 20, 2007

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

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