Arabic Mancef

An oriental dish is interesting and spicy, very aromatic and satisfying. Vegetables and nuts enrich this wonderful dish perfectly.

Ingredients

• lamb 500 gr
• onion 2 pcs.
• sweet pepper 1 pc.
• hot pepper 1 pc.
• tomatoes 2 pcs.
• rice devzira 300 gr
• cardamom 0.25 tsp.
• barberry 1 tbsp
• cinnamon 0.5 tsp
• carnation 2 buds
• nutmeg 0.25 tsp
• butter 100 gr
• almonds 20 gr
• cashew nuts 20 gr
• pine nuts 20 gr
• pistachios 20 gr
• salt to taste
• tomatoes 250 gr
• shallots 1 pc.
• wine vinegar
• salt
• black pepper
• yogurt 200 gr
• fresh cucumbers 100 g
• mint 1 sprig
• garlic 1 tooth.
• salt

Directions

1. Cut the lamb into pieces. Sprinkle with lamb spices and leave to soak for a few hours.
2. Cut onion and peppers into small cubes.
3. Cut sweet and juicy tomatoes into larger cubes.
4. Dissolve the butter and fry the lamb pieces until brown. Add the onion to the meat and fry until golden brown. Add spices and cook for another 1 minute.
5. Add the peppers and tomatoes and pour in the water so that it covers the vegetables and meat.
6. When the liquid starts to boil, add rice and salt. The water should be 1 cm higher than the rice. Cover, bring to a boil and reduce heat. Cook the manzef for 25-30 minutes without opening the lid. Then turn off the heat and leave it alone for another 20 minutes.
7. Stir the contents of the pan gently and let stand for another 10 minutes.
8. Fry all the nuts in butter.
9. When serving, sprinkle with toasted nuts. Serve with sauces, sprinkle with cilantro and pomegranate seeds. Arabic manzef is served with dekus and lubanbahiar sauces. For the dekus sauce, mince all the ingredients. To be honest, I did not cook this sauce, because greenhouse tomatoes are not tasty. For the lyabanbahiar sauce, finely grate fresh cucumbers and garlic, mix with yogurt, add mint and salt and let it brew. Enjoy your meal!