Mansaf
(Jordanian Lamb and Jameed Rice Feast)
Ingredients
For
the Lamb:
- 1.5 to 2 kg bone-in lamb shoulder or leg, cut
into large chunks
- 2 tablespoons ghee or clarified butter
- 1 onion, quartered
- 2-3 bay leaves
- 5-6 green cardamom pods
- 5-6 whole black peppercorns
- 1 small piece cinnamon stick
- Salt to taste
- Water (enough to cover the meat)
For
the Jameed Sauce:
- 1 large piece of jameed (fermented dried yogurt)
- (if jameed is unavailable) Substitute: 2 cups Greek yogurt. 1/2 cup labneh.
1 teaspoon salt. 1
tablespoon cornstarch
- 1-2 cups meat broth (from cooking lamb)
- 1 tablespoon ghee or butter
- 1/4 teaspoon white pepper
For
the Rice:
- 2 cups long-grain rice (such as basmati), rinsed
and soaked for 30 minutes
- 1 tablespoon ghee or butter
- 1/2 teaspoon turmeric (optional, for colour)
- 1/2 teaspoon salt
- 3.5 to 4 cups meat broth or water
For
Serving:
- 2-3 shrak or mar kook bread (thin Bedouin
flatbread) or pita bread
- 1/2 cup slivered almonds, fried or toasted
- 1/4 cup pine nuts, fried or toasted
- Fresh parsley, finely chopped (for garnish)
Instructions
Prepare the Jameed (if using dried form)
- Soak the jameed overnight in warm water.
- Next day, blend it with water until smooth and thick,
like a yogurt sauce.
- If using fresh yogurt substitute, blend Greek yogurt
and labneh with a pinch of salt and cornstarch until smooth.
Cook
the Lamb
- In a deep pot, heat ghee, then add lamb pieces. Sear on
all sides until browned.
- Add onion, spices (cardamom, bay leaves, cinnamon,
peppercorns), and salt.
- Cover the lamb with water, bring to a boil, then skim
off any foam.
- Reduce heat, cover, and simmer for about 1.5 to 2
hours, or until meat is very tender.
- Reserve the broth for rice and sauce.
Make
the Jameed Sauce
- In another pot, pour the blended jameed or yogurt mix.
- Gradually add a few ladles of hot lamb broth while
stirring.
- Bring to a gentle simmer (not a boil!), stirring
continuously to prevent curdling.
- Add the lamb pieces to the jameed sauce and simmer
together for 15–20 minutes.
- Add ghee and a touch of white pepper.
Cook the Rice
- In a saucepan, melt ghee, then stir in the soaked rice.
- Add turmeric (for colour), salt, and the appropriate amount
of lamb broth or water.
- Bring to a boil, then lower heat, cover, and simmer for
about 15–20 minutes or until the rice is fluffy and cooked.
Toast
the Nuts
- In a small pan, heat a bit of ghee or oil.
- Toast slivered almonds and pine nuts until golden
brown.
- Set aside on paper towel.
Assemble
the Mansaf
·
Lay shrak bread or flatbread
on a large serving tray.
·
Spoon the rice generously over the
bread.
·
Arrange the lamb pieces on top of
the rice.
·
Pour a generous amount of the warm
jameed sauce over the lamb and rice.
·
Sprinkle with toasted almonds,
pine nuts, and chopped parsley.
· Serve the remaining jameed sauce on the side for guests to ladle more.
Serving
Tip
Traditionally, Mansaf is eaten
communally from a large platter using the right hand (without utensils).
It's a dish that symbolizes generosity,
hospitality, and celebration—often served at weddings, Eid, and gatherings.
Notes
- Jameed
gives Mansaf its unique flavor.
- Authentic Mansaf has a tangy, salty, earthy profile.
- If jameed is unavailable, Greek yogurt + labneh +
salt is a decent approximation.
