📝 About This Recipe
Mansaf is the crowning jewel of Jordanian hospitality, a magnificent feast of tender lamb slow-cooked in a unique, tangy sauce of fermented goat's milk yogurt known as Jameed. Traditionally served on a communal platter over a bed of aromatic turmeric rice and thin Shrak bread, this dish offers a profound balance of savory, sour, and nutty flavors. It is more than just a meal; it is a symbol of generosity and heritage that transforms any gathering into a royal celebration.
🥗 Ingredients
The Lamb and Broth
- 2 kg Lamb shoulder or leg (cut into large chunks, bone-in for maximum flavor)
- 1 large Yellow onion (peeled and quartered)
- 6-8 pieces Cardamom pods (lightly cracked)
- 3 pieces Bay leaves
- 1 piece Cinnamon stick
- 1 tablespoon Mansaf spices (Baharat) (a blend of cardamom, cloves, and black pepper)
The Jameed Sauce
- 500 grams Jameed (dry fermented yogurt) (soaked overnight and blended, or high-quality liquid Jameed)
- 500 grams Plain Greek yogurt (to balance the intensity of the Jameed)
- 1 tablespoon Cornstarch (dissolved in a little cold water to prevent curdling)
- 2 tablespoons Ghee (Samen) (preferably sheep's milk ghee for authenticity)
The Rice and Assembly
- 4 cups Short-grain rice (Egyptian or Calrose) (soaked for 30 minutes and drained)
- 1 teaspoon Turmeric (for a vibrant golden color)
- 3-4 large sheets Shrak (Markook) bread (very thin Middle Eastern flatbread)
- 1/2 cup Toasted pine nuts and slivered almonds (fried in a little ghee until golden)
- 1/4 cup Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the Jameed: If using dry Jameed balls, break them into small pieces and soak in warm water overnight. The next day, blend the mixture until completely smooth and strain through a fine-mesh sieve.
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2
Sear the lamb: In a large heavy-bottomed pot, melt 1 tablespoon of ghee over medium-high heat. Brown the lamb chunks in batches until golden on all sides to lock in the juices.
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3
Par-boil the meat: Cover the lamb with plenty of water and bring to a boil. Skim off all the gray foam (scum) that rises to the surface to ensure a clear, clean-tasting broth.
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4
Aromatize the broth: Add the quartered onion, cardamom pods, bay leaves, cinnamon stick, and Mansaf spices to the pot. Reduce heat to low, cover, and simmer for about 1 hour or until the meat is halfway cooked.
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5
Prepare the yogurt base: In a separate large pot, whisk together the blended Jameed, Greek yogurt, and cornstarch slurry. Stir constantly over medium heat in one direction until the mixture reaches a gentle boil; this prevents the yogurt from separating.
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6
Combine meat and yogurt: Using tongs, transfer the par-cooked lamb pieces from the broth into the boiling yogurt sauce. Strain 2-3 cups of the lamb broth and add it to the yogurt to thin it to a creamy, pourable consistency.
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7
Slow simmer: Let the lamb finish cooking in the Jameed sauce over low heat for another 60-90 minutes until the meat is 'fork-tender' and falling off the bone.
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8
Cook the rice: While the meat simmers, melt the remaining ghee in a pot. Add the soaked rice, turmeric, and salt. Stir to coat the grains, then add 6 cups of boiling water. Cover and cook on low heat for 15-20 minutes until fluffy.
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9
Prepare the platter: On a very large communal serving tray, layer 1-2 sheets of Shrak bread. Ladle a generous amount of the hot Jameed sauce over the bread until it is well-soaked and softened.
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10
Layer the rice: Spread the golden turmeric rice evenly over the soaked bread, creating a large mound.
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11
Arrange the lamb: Place the tender pieces of lamb on top of the rice bed. You can remove the bones if preferred, but leaving them is traditional.
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12
Final Garnish: Sprinkle the toasted almonds, pine nuts, and chopped parsley over the entire dish. Serve the remaining Jameed sauce in bowls on the side for guests to pour over their individual portions.
💡 Chef's Tips
Soak the Jameed thoroughly; if it remains grainy, the sauce won't have that signature velvet texture. Always stir the yogurt sauce in one direction until it boils to prevent curdling. Do not salt the meat early; Jameed is naturally very salty, so taste the sauce at the end before adding any extra salt. Use high-quality sheep's ghee (Samen Baladi) if available; it provides the authentic 'farmhouse' aroma essential to Mansaf. If you cannot find Shrak bread, use very thin flour tortillas or large pita bread split into single thin layers.
🍽️ Serving Suggestions
Serve with a side of fresh green onions, radishes, and rocket (arugula) leaves to cut through the richness. Offer extra Jameed sauce in small bowls so guests can customize the 'wetness' of their rice. A cold glass of Laban (salty yogurt drink) or fresh mint lemonade is the perfect beverage pairing. Traditionally, Mansaf is eaten with the right hand, forming small balls of rice and meat, but providing spoons is perfectly acceptable for modern settings. Follow the meal with a cup of strong Arabic coffee scented with cardamom to aid digestion.