📝 About This Recipe
Mansaf is the national treasure of Jordan, a majestic dish that represents the pinnacle of Levantine hospitality. It features succulent lamb slow-cooked in a tangy, fermented goat's milk yogurt sauce known as Jameed, served over a generous bed of aromatic turmeric-infused rice and thin Shrak bread. This dish is a harmonious marriage of sour, savory, and nutty flavors that is traditionally shared from a single large platter.
🥗 Ingredients
The Lamb and Broth
- 2 kg Lamb shoulder or leg (cut into large chunks, bone-in preferred)
- 1 large Onion (peeled and quartered)
- 3 pieces Bay leaves
- 6-8 pieces Cardamom pods (lightly crushed)
- 1 piece Cinnamon stick
The Jameed Sauce
- 500 ml Jameed (liquid or reconstituted stone) (if using stone, soak and blend ahead of time)
- 500 g Greek yogurt (full fat, to mellow the sharpness)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp cold water to prevent curdling)
- 1 tablespoon Mansaf Spices (Baharat) (a blend of turmeric, cumin, and cardamom)
The Turmeric Rice
- 4 cups Medium-grain rice (Calrose) (soaked for 30 minutes and drained)
- 3 tablespoons Ghee (Samen) (authentic sheep ghee is best)
- 1.5 teaspoons Turmeric (for that iconic golden color)
- to taste Salt (be careful as Jameed is naturally salty)
Assembly and Garnish
- 2-3 large sheets Shrak (Markook) bread (paper-thin unleavened bread)
- 1/2 cup Pine nuts (toasted in ghee until golden)
- 1/2 cup Slivered almonds (toasted in ghee until golden)
- 1/2 cup Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Place the lamb chunks in a large pot and cover with cold water. Bring to a boil and skim off any gray foam that rises to the surface to ensure a clean broth.
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2
Once skimmed, add the quartered onion, bay leaves, cardamom pods, and cinnamon stick. Reduce heat to medium-low, cover, and simmer for about 60-70 minutes until the meat is partially tender but not falling off the bone.
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3
While the lamb is simmering, prepare the Jameed. If using solid Jameed stones, they should have been soaked overnight and blended. If using liquid Jameed, whisk it with the Greek yogurt and the cornstarch slurry until perfectly smooth.
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4
Strain the lamb broth into a clean container, reserving about 4-5 cups. Keep the lamb pieces aside.
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5
In a large clean pot, pour the Jameed-yogurt mixture. Stir constantly in one direction over medium heat until it reaches a gentle boil. Continuous stirring prevents the yogurt from curdling.
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6
Slowly whisk in 3 cups of the reserved lamb broth into the boiling Jameed. Add the Mansaf spices. The sauce should be the consistency of heavy cream.
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7
Add the partially cooked lamb pieces into the Jameed sauce. Let it simmer together on low heat for another 30-40 minutes. The meat should become 'melt-in-your-mouth' tender and absorb the tangy flavor.
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8
Prepare the rice: In a separate pot, melt the ghee. Add the soaked and drained rice and the turmeric. Stir for 2 minutes to coat every grain with fat.
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9
Add 6 cups of boiling water (or a mix of water and remaining lamb broth) to the rice. Season with salt. Cover and cook on low heat for 15-20 minutes until the water is absorbed and rice is fluffy.
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10
Toast the pine nuts and almonds in a small pan with a little ghee until golden brown. Set aside.
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11
To assemble: Take a large communal platter (Sidr). Lay down the Shrak bread, allowing it to overlap the edges. Ladle a cup of the hot Jameed sauce over the bread to soften it.
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12
Mound the golden turmeric rice over the bread, leveling it out into a large bed.
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13
Arrange the tender lamb pieces on top of the rice. Pour another ladle of sauce over the meat.
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14
Garnish generously with the toasted nuts and chopped parsley. Serve the remaining Jameed sauce in bowls on the side for guests to pour over their portions.
💡 Chef's Tips
Always stir the yogurt/jameed sauce in one single direction until it boils to prevent it from breaking. If you cannot find Jameed, you can substitute with a mixture of Greek yogurt and labneh, though the flavor will be less pungent. Use bone-in lamb; the marrow adds a depth of flavor to the Jameed that boneless meat cannot replicate. Be cautious with salt—Jameed is preserved in salt and is often salty enough to season the entire dish. For the most authentic flavor, use 'Samen Baladi' (local sheep ghee) to toast your nuts and cook the rice.
🍽️ Serving Suggestions
Serve with a side of fresh green onions and radishes for a crunchy, sharp contrast. A bowl of extra Jameed sauce is essential so guests can keep their rice moist. Pair with a simple salad of cucumber, tomato, and lemon juice. Traditionally eaten with the right hand, forming small balls of rice and meat, but forks are perfectly acceptable for modern settings. Finish the meal with a cup of hot Arabic coffee infused with cardamom.