📝 About This Recipe
Mansaf is the undisputed national dish of Jordan, a majestic centerpiece traditionally served on a large platter to signify hospitality and generosity during Ramadan and Eid al-Fitr. This soul-warming dish features tender lamb slow-cooked in a rich, tangy sauce of fermented goat's milk yogurt known as 'jameed,' served over a bed of turmeric-scented rice and thin markook bread. Its unique balance of savory meat, creamy tartness, and crunchy toasted nuts creates a culinary experience that is both ancient and profoundly comforting.
🥗 Ingredients
The Lamb and Broth
- 2 kg Lamb shoulder or leg (cut into large bone-in chunks)
- 1 large Yellow onion (peeled and quartered)
- 6-8 pieces Cardamom pods (lightly crushed)
- 1 piece Cinnamon stick
- 3 pieces Bay leaves
- 1 teaspoon Whole black peppercorns
The Jameed Sauce
- 500 grams Jameed (fermented dried yogurt) (broken into pieces and soaked, or liquid prepared jameed)
- 2 cups Plain Greek yogurt (full fat, to balance the saltiness)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp cold water)
- 2 tablespoons Ghee (Samen) (preferably Jordanian sheep ghee)
- 1/2 teaspoon Turmeric (for a golden hue)
The Rice and Assembly
- 4 cups Short-grain rice (Egyptian or Calrose) (washed and soaked for 30 minutes)
- 1 teaspoon Turmeric (for the rice)
- 2-3 large sheets Markook or Shrak bread (very thin flatbread)
- 1/2 cup each Blanched almonds and pine nuts (toasted 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 and rinse the meat to remove impurities.
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2
Return the lamb to the pot and cover with 2.5 liters of fresh water. Add the onion, cardamom, cinnamon, bay leaves, and peppercorns. Simmer partially covered 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 dry jameed, soak the pieces in warm water for 2 hours, then blend until smooth. Strain through a fine-mesh sieve.
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4
In a separate large pot, whisk together the yogurt, the prepared jameed liquid, and the cornstarch slurry until perfectly smooth.
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5
Place the yogurt mixture over medium heat, stirring constantly in one direction with a wooden spoon. This is crucial to prevent the yogurt from curdling. Bring to a gentle simmer.
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6
Once the lamb is done, strain and reserve the broth. Add 2-3 cups of this aromatic lamb broth to the simmering yogurt sauce to thin it to a pourable consistency.
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7
Carefully transfer the cooked lamb pieces into the yogurt sauce. Add 1/2 teaspoon of turmeric and 1 tablespoon of ghee. Let it simmer together for 15-20 minutes so the meat absorbs the tangy flavor.
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8
Prepare the rice: In a large pot, melt 1 tablespoon of ghee. Add the drained rice and 1 teaspoon of turmeric, stirring to coat the grains. Add 6 cups of water (or a mix of water and lamb broth) and salt to taste. Bring to a boil, then simmer on low, covered, for 15-20 minutes.
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9
Toast the almonds and pine nuts in a small pan with a little ghee until golden brown. Set aside.
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10
To assemble: On a very large communal platter, spread one layer of Shrak/Markook bread. Ladle a generous amount of the yogurt sauce over the bread to soften it.
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11
Mound the golden rice over the soaked bread, smoothing it out into a large dome.
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12
Arrange the tender lamb pieces on top of the rice. Pour another cup of sauce over the meat and rice.
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13
Garnish generously with the toasted nuts and chopped parsley. Serve immediately with the remaining sauce in bowls on the side.
💡 Chef's Tips
If you cannot find Jameed, you can substitute with a mix of Greek yogurt and labneh mixed with a little lemon juice, though the flavor will be less intense. Always stir the yogurt sauce in one direction until it boils to ensure it stays silky and doesn't separate. Don't skimp on the soaking of the rice; this ensures the grains are fluffy and separate, which is the hallmark of a good Mansaf. The 'Samen' (ghee) is the secret to the authentic aroma; try to find sheep's milk ghee if possible. For the most authentic experience, serve the sauce very hot; as it cools, it thickens significantly.
🍽️ Serving Suggestions
Serve with a side of fresh 'Arugula' (rocca) and green onions to cut through the richness of the lamb. Offer extra bowls of the warm jameed sauce so guests can pour more over their portion as they eat. Pair with a traditional Middle Eastern salad like 'Fattoush' for a refreshing crunch. Serve with hot mint tea after the meal to aid digestion. Traditionally eaten with the right hand, forming small balls of rice and meat, but providing spoons for guests is perfectly acceptable!