The original type of yogurt that would have been used with this is called\u00a0laban jameed,\u00a0<\/em>and consists of goat’s milk yogurt that’s been preserved with salt and then dried into hard balls.\u00a0 These are then crumbled and reconstituted, and represent a really clever way of storing milk in a hot climate.<\/p>\n However, this form is challenging to locate in North America, and every source we looked at assured us that Iranian liquid Kashk is essentially the same thing, just skipping the “dried and then rehydrated” step. So we got that.<\/p>\n Preparation of the dish as a whole is not complicated.\u00a0 You just deal with each of the parts and then put them together.\u00a0 Part the first: boil some nice lamb shanks until tender. Part the second, thin the yogurt with a little bit of water, bring to a low heat on the stove and add the lamb.<\/p>\n Part the third, make rice.\u00a0 We continue to ignore directions that don’t involve “put in device designed expressly for this purpose and push button.” Finally, bread.\u00a0 We just purchased it, rather than making our own this time. And that’s it for prep.\u00a0 Final step is to just layer everything and pour more sauce over it all.<\/p>\n We didn’t just make the one dish, however – we needed an accompaniment and something to drink.\u00a0 For the former, we made a Jordanian roasted eggplant dip,\u00a0moutabal.<\/em> It seems very similar to baba ganoush, but apparently many baba ganoush recipes do not use tahini, and this one does.<\/p>\n At any rate, just like hummus, the recipe is pretty simple.\u00a0 Cook your vegetable, eggplant in this case.<\/p>\n Then mush them up with tahini, lemon juice and salt. Bam.<\/p>\n And to drink, Limoana, which is basically mint lemonade. Mint, fresh lemon juice, sugar, and ice.\u00a0 What’s not to like?\u00a0 Unfortunately, I didn’t let the sugar syrup cool far enough, so it melted the ice.\u00a0 Still tasty, but not quite the intended texture.<\/p>\n And that’s Jordan, and the Js!\u00a0 Next up, Kazakhstan.<\/p>\n Recipes: Full disclosure – this meal was WEEKS ago.\u00a0 But I wanted to finish writing up our Japan trip, and the school year is starting, and we’re buying a condo, and we agreed to run a roller derby officiating clinic, so … Continue reading ![\"Kashk\"](\"https:\/\/fnerk.com\/wp-content\/uploads\/2023\/09\/20230902_183536.jpg\")
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\n(They are not yet tender in this photo.)<\/p>\n<\/a>
\nIt doesn’t LOOK terribly appetizing at this point, but it had a wonderful tangy fragrance.<\/p>\n
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\nHere’s the final spread.
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\nThis was excellent.\u00a0 The tangy yogurt coating on the lamb in particular was really memorable.\u00a0 The bitterness of the eggplant was offset by the tartness of the lamb and the lemonade.\u00a0 No notes.<\/p>\n
\nMansaf (Lamb with yoghurt sauce)<\/a>
\nMoutabal (Roasted Eggplant Dip)<\/a>
\nLimoana (Mint Lemonade)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"