Rebuilt vegan · Mansaf (jordanisch, Lamm mit Jameedsauce, Reis und Shrakbrot)
Vegan Mansaf with aged Jameed-style soy sauce, oyster mushrooms and toasted nuts
A plant-based approach to Mansaf with a traditional platter arrangement. A subtly spiced porcini-cardamom broth replaces the lamb broth. Soy medallions and seared oyster mushrooms take over for the lamb. Drained fermented soy preparation with cashew butter, light miso and lemon forms the salty-sour Jameed-style sauce. Beneath lie fluffy broth rice and thin shrak bread, topped with almonds and pine nuts toasted in vegan butter. All decisions are personal culinary derivations without research evidence.
- ⏱ 5 h 10 min total
- 🔪 55 min active
- 📊 mittel
- 🍽 2 people
Ingredients
Scaled from the base amount for 2 people.
For the Jameed-style sauce
For the seasoned broth
For the topping
For the rice
To serve
Contains: gluten, soja, nuesse. Please check the labels on the packaging yourself.
Method
Drain fermented soy preparation
Line a fine sieve with a clean straining cloth and suspend it over a bowl. Add the 500 g fermented soy preparation, cover, and let drain in the refrigerator for at least 4 hours, preferably overnight. The goal is about 320 to 350 g of thick base. Reserve the drained liquid; it will serve as an acid reserve later.
- ⏱ 4 h
- 🔥 niedrige Hitze
- 🍳 Fine sieve
- 🍳 Straining cloth
- 🍳 Bowl
Done when: The mixture is thick and briefly holds its shape when lifted with a spoon, similar to labneh.
Prepare ingredients
Peel and quarter onion, crush cardamom. Tear oyster mushrooms into wide strips. Wash rice in cold water until it stays clear, and let drain for 10 minutes. Squeeze lemon, divide bread. Set aside 30 ml cold water for the starch. Have serving platter and sauce boat ready.
- ⏱ 10 min
- 🔥 niedrige Hitze
- 🍳 Cutting board
- 🍳 Knife
- 🍳 Sieve
Done when: The rice washing water is clear, all components are ready to hand.
Infuse subtle seasoned broth
Bring 970 ml water to a boil with onion, porcini mushrooms, cardamom, allspice, bay leaf, and 3 g salt. Cover and let steep over low heat for 15 minutes, then strain through a fine sieve. About 900 ml broth should remain. Keep the broth hot.
- ⏱ 20 min
- 🔥 mittele Hitze
- 🍳 Medium pot
- 🍳 Fine sieve
Done when: The broth is light golden and smells of mushrooms and cardamom, without any single spice overpowering.
Soak soy medallions in broth
Place the medallions in a bowl, pour 350 ml hot broth over them, and let soak covered for 15 minutes, or according to package instructions. Drain, catch the draining liquid, and gently squeeze the medallions until they no longer drip. From the remaining broth, measure out 240 ml for the rice, 250 ml for the sauce, and 80 ml for braising. Keep the remainder, including the caught liquid, as a reserve.
- ⏱ 15 min
- 🔥 niedrige Hitze
- 🍳 Bowl
- 🍳 Sieve
- 🍳 Measuring cup
Done when: The medallions are soft throughout, without a hard core, and spring back slightly when pressed.
Cook rice in broth until fluffy
Melt 10 g vegan butter in a small pot over medium heat. Add the rice and, if desired, the pinch of turmeric, and toss for 1 minute without letting anything brown. Add 240 ml hot broth and 1 g salt, bring to a boil, and immediately cover tightly. Cook over lowest heat for 12 minutes, then remove from the heat and let rest covered for 10 minutes. Only then fluff with a fork.
- ⏱ 23 min
- 🔥 niedrige Hitze
- 🍳 Small pot with lid
- 🍳 Fork
Done when: The liquid is absorbed, small steam holes appear on the surface, the grains are cooked and separate.
Toast almonds and pine nuts
Melt 15 g vegan butter in a small pan over medium heat. Toast the almonds for 2 minutes while stirring, then add the pine nuts and toast for another 1 to 2 minutes. Immediately transfer to a plate along with the fat so nothing continues to brown.
- ⏱ 4 min
- 🔥 mittele Hitze
- 🍳 Small pan
- 🍳 Plate
Done when: The nuts are golden yellow and smell nutty, the fat smells slightly of hazelnut and not burnt.
Sear mushrooms and medallions and braise briefly
Heat 15 g vegan butter in a wide pan over medium to high heat. Fry the oyster mushrooms in a single layer for 4 minutes until the edges are golden brown. Add the medallions and toss for 3 minutes until some spots are light golden. Deglaze with 80 ml broth and braise covered over low heat for 5 minutes. Do not choose too high a heat so the medallions do not roast dark.
- ⏱ 12 min
- 🔥 mittele Hitze
- 🍳 Wide pan with lid
Done when: The mushrooms are browned at the edges and glossy, the medallions juicy, the broth is almost completely absorbed.
Thicken Jameed-style sauce
Stir the starch with 30 ml cold water until smooth. Bring 250 ml broth to a boil, stir in the starch, and simmer gently for 1 minute. Remove the pot from the heat. In a bowl, stir the drained base with cashew butter and miso until smooth. Stir in two ladles of hot broth and return everything to the pot. Warm over low heat while stirring constantly to about 80 °C, without letting the sauce boil. Stir in 10 ml lemon juice and taste. If needed, add up to 20 ml lemon juice or some reserved draining liquid from step 1, only then add salt. If the sauce is too thick, add reserve broth a splash at a time.
- ⏱ 8 min
- 🌡 80 °C
- 🔥 niedrige Hitze
- 🍳 Small pot
- 🍳 Whisk
- 🍳 Bowl
- 🍳 Kitchen thermometer
Done when: The sauce is smooth and flowing like liquid cream and coats a spoon thinly. Steam rises at the edge, but no bubbles form. It tastes distinctly salty-sour.
Let additions steep in the sauce
Add mushrooms and medallions along with cooking liquid into the sauce. Let steep at 75 to 80 °C for 5 minutes while stirring gently, and do not boil. Check salt and acid one last time.
- ⏱ 5 min
- 🌡 80 °C
- 🔥 niedrige Hitze
- 🍳 Small pot
- 🍳 Wooden spoon
Done when: The medallions are coated all over with sauce and hot throughout, the sauce remains homogeneous.
Layer on a communal platter
Line the platter with the thin bread and spoon about 60 ml sauce over it so that the bread becomes moist, but does not swim. Loosely heap the rice onto it to form a shallow mound. Distribute medallions and mushrooms on top and spoon about 150 ml sauce over them and in places over the rice. Sprinkle nuts along with roasting fat over top, optionally parsley. Place the remaining sauce hot in the sauce boat alongside and serve immediately.
- ⏱ 5 min
- 🔥 niedrige Hitze
- 🍳 Large serving platter
- 🍳 Sauce boat
- 🍳 Ladle
Done when: The bread is soft and moist at the edge, the rice remains granular, the nuts crunch audibly when sprinkled over.
From the kitchen
Tipps
Start the evening before
Set the fermented soy preparation to drain the evening before. Then the cooking day will only take around one hour.
Adjust acidity gradually
The acidity level of the products varies greatly. Only add lemon or the plant-based draining liquid from step 1 after tasting.
Measure sauce generously
Mansaf lives on sauce. The quantity is intentionally generous, and the reserve in the sauce boat will be eaten as well.
What can go wrong
And what helps then
The sauce becomes grainy or curdles.
Do not let boil. Pre-cook the starch separately in the broth, temper the base, and stir constantly at about 80 °C.
The sauce tastes flat or only of the soy base.
Choose a tart, unsweetened product, let it drain sufficiently, and salt boldly, but only at the end.
The miso dominates.
Stick to 10 g and increase the seasoning via salt and acid, not via more miso.
The bread turns to mush.
Only add about 60 ml of sauce to the bread and serve immediately.
Variations
Variants
einfacher
Without draining time
Instead of draining, use 350 g thick, unsweetened fermented soy preparation Greek style (labeled vegan). The body becomes slightly lighter; readjust the acidity with lemon if necessary.
festlicher
Larger platter
For guests, scale up all linear quantities and use additional toasted almond halves as well as more parsley for a fuller platter appearance.
Afterwards
Storing and reheating
Storing
Store components separately in airtight containers in the refrigerator and consume within 2 days. Let rice cool quickly and store chilled. Store nuts dry at room temperature.
Reheating
Warm the sauce with the filling over low heat while stirring, do not boil, and dilute with a little water if needed. Steam the rice covered with a splash of water until steaming hot throughout. Add bread and nuts fresh.
veganizo.de/rezept/rec_zf49zg5n – developed and checked by veganizo.