Easter seems to be one of those holidays in which we are usually away, have Mom in town (meaning she cooks!) or plan to go to brunch – we just don’t have a set family tradition other than going to church… yet. So, since our Easter feast was just the four of us, we decided to forgo the honey-baked ham & rack of lamb and opt for making one of our favorite dishes from one of our favorite restaurants, Dishdash. I loved the idea of a challenge!!!
table set for a late lunch
To be honest, before combing for recipes, I knew little about Mansaf. I knew there was lamb in yogurt sauce served with rice and that I never had any morsel remaining on my plate when I ordered it. I was surprised to learn that this is a highly esteemed dish in Jordan and is reserved for special occasions & honored guests…. To think I thought regular folk ate this all the time! I enjoyed learning a bit about the background & knowing its history certainly added a more refined flavor to this indulgent meal. Book of Rai International Food Blog is such a resourceful blog for those of us looking to experiment with authentic regional recipes. I must have looked at 20 different Mansaf recipes before falling in love with this one – it was clear, gave historical reference & wasn’t shy with the spices.
This was such a good choice for our Easter dinner, maybe even a new tradition. The next time I make this I will use a milder yogurt instead of the organic plain from Trader Joe’s – it was too strong. I think they sell either Arabic or Greek yogurt at Whole Foods which might make the sauce more subtle. It was great the way it was, but would be even better with a less acidic sauce. Hope you have a chance to try it!!!