Mensaf (Jordanian Lamb Stew) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 7, 2012
i cooked mensaf many times, i never use olive oil since the jameed (goat's milk) is heavy and the oil might spoil its flavor, i put meat pieces in a large pot with some pepper and one whole onion and one bay leaf, cover it with hot water, as soon as it starts boiling, take out the foam and top, then cover it and let it boil till the meat is almost cooked, then i add the goat milk ( jameed el kasih is not as rich as the original jameed) i use the jameed pieces,i crush them and soak them in water the night before,put them in the blender and then use the colander to make sure it is smooth and clean) let them boil and then simmer till they are well blended and smooth, i cut the pita bread for small pieces, put them around the serving dish, soak them with some Jameed, put the rice over (you can use turmeric to add color to the rice) add meat pieces with bones (some find it culturally offensive if the meat is boneless) , garnish with pine nuts and almonds serve next to the Jameed
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Cooking Level: Expert

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Reviewed: Dec. 12, 2011
This recipe is very good, but my Husband who was born in Kuwait, raised in Iraq and lived in Jordan for 6 years said they serve this dish with more lamb milk broth then this. Also you should have made clear that you do not use a flat platter but rather a bowl shaped dish, so the Pita bread soaks up lamb milk broth. But I was absolutely thrilled to find this recipe as it is hard to find arabic recipes online. Thanks so much. :)
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Cooking Level: Intermediate

Home Town: Nevada, Missouri, USA
Reviewed: Nov. 10, 2010
I don't use a pressure cooker, but still turns out great. I use the dried yogurt and soak it the night before. I garnish this with toasted pine nuts, and chopped fresh parsely.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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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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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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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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Cooking Level: Professional

Living In: Kitchener, Ontario, Canada

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