📝 About This Recipe
Mansaf is the national pride of Jordan, a majestic feast that celebrates hospitality and tradition. This dish features succulent chunks of lamb slow-cooked in a tangy, velvety sauce made from Jameed—a sun-dried fermented goat’s milk yogurt—served over a bed of golden turmeric rice and thin markook bread. The combination of savory meat, fermented tang, and crunchy toasted nuts creates a symphony of Middle Eastern flavors that is truly unforgettable.
🥗 Ingredients
The Lamb and Broth
- 2 kg Lamb shoulder or leg (cut into large chunks, bone-in preferred)
- 1 large Yellow onion (peeled and quartered)
- 3 pieces Bay leaves
- 6-8 pieces Cardamom pods (lightly crushed)
- 1 piece Cinnamon stick
- 1 teaspoon Whole black peppercorns
The Jameed Sauce
- 500 ml Jameed (liquid or reconstituted ball) (high quality Karak jameed is best)
- 500 g Plain Greek yogurt (adds creaminess)
- 1 tablespoon Cornstarch (dissolved in a little cold water to prevent curdling)
- 2 tablespoons Ghee (Samen Baladi) (authentic clarified butter)
- 1 tablespoon Mansaf spices (Baharat) (mix of turmeric, cumin, and cardamom)
The Rice and Assembly
- 4 cups Short-grain rice (Egyptian or Calrose) (soaked for 30 minutes and drained)
- 1 teaspoon Turmeric (for that iconic yellow color)
- 2-3 large sheets Markook or Shrak bread (very thin flatbread)
- 1/2 cup Toasted pine nuts and slivered almonds (fried in ghee until golden)
- 1/2 cup Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the lamb chunks in a large pot and cover with cold water. Bring to a boil, then drain the water and rinse the meat to remove impurities.
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2
Refill the pot with fresh water (about 2 liters). Add the quartered onion, bay leaves, cardamom pods, cinnamon stick, and peppercorns. Simmer on medium-low heat for 1.5 to 2 hours until the meat is tender but not falling off the bone.
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3
While the meat cooks, prepare the Jameed. If using solid Jameed, soak it overnight and blend it. If using liquid Jameed, whisk it with the Greek yogurt and cornstarch slurry until perfectly smooth.
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4
Once the lamb is cooked, strain the broth into a clean bowl. Reserve the meat and keep it warm. You will need about 3-4 cups of this aromatic broth.
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5
In a large clean pot, pour the Jameed/yogurt mixture. Stir constantly over medium heat in one direction only (this prevents curdling) until it reaches a gentle boil.
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6
Slowly whisk in 3 cups of the reserved lamb broth into the boiling yogurt. Add the Mansaf spices and 1 tablespoon of ghee. Let this simmer for 15 minutes to develop depth.
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7
Add the cooked lamb pieces into the Jameed sauce. Let them simmer together for another 20 minutes so the meat absorbs the tangy flavor.
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8
Prepare the rice: In a separate pot, melt 1 tablespoon of ghee. Add the soaked rice and turmeric, stirring to coat. Add 6 cups of water (or a mix of water and leftover lamb broth) and salt. Bring to a boil, then cover and simmer on low for 15-20 minutes until fluffy.
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9
Toast the almonds and pine nuts in a small pan with a teaspoon of ghee until they are golden brown. Set aside immediately so they don't burn.
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10
To assemble: On a large communal platter (Sidr), lay down the sheets of Shrak bread. Ladle a cup of the hot Jameed sauce over the bread to soften it.
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11
Spread the yellow rice evenly over the soaked bread, creating a large mound.
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12
Arrange the tender lamb pieces on top of the rice. Garnish generously with the toasted nuts and chopped parsley.
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13
Pour the remaining Jameed sauce into bowls. Serve the platter in the center of the table, with the extra sauce on the side for guests to pour over their portions.
💡 Chef's Tips
Always stir the yogurt sauce in one direction until it boils; switching directions can cause the proteins to break and the sauce to curdle. If the Jameed is too salty (which it often is), do not add any salt to the meat or rice until you have tasted the final sauce. For the most authentic flavor, use 'Samen Baladi' (local sheep's ghee), which provides a distinct aroma that vegetable oils cannot replicate. If you cannot find Jameed, you can substitute with a mix of Greek yogurt and labneh, though the flavor will be less pungent and traditional.
🍽️ Serving Suggestions
Serve with a side of fresh green onions, radishes, and rocket (arugula) leaves to cut through the richness of the lamb. A bowl of extra hot Jameed sauce is essential for every guest to customize their plate's moisture level. Pair with a cold glass of 'Shenina' (a salty yogurt drink) or fresh mint lemonade. Traditionally, Mansaf is eaten with the right hand, forming small balls of rice and meat, though spoons are perfectly acceptable for modern settings.