📝 About This Recipe
A soul-warming adaptation of the Levant's most iconic celebratory dish, this Kosher version replaces the traditional dairy-based jameed with a luscious, tangy tahini and lemon emulsion. Tender chunks of grass-fed lamb are slow-simmered with aromatic spices and served over a bed of golden turmeric rice and crisp flatbread. This dish captures the majestic essence of Middle Eastern hospitality while honoring dietary traditions, offering a complex profile of nutty, savory, and bright citrus notes.
🥗 Ingredients
The Lamb and Broth
- 4 pounds Lamb shoulder or leg (cut into large 3-inch chunks, bone-in preferred)
- 2 large Yellow onion (peeled and quartered)
- 6 pieces Garlic cloves (smashed)
- 1 piece Cinnamon stick
- 6 pieces Cardamom pods (cracked)
- 3 pieces Bay leaves
- 4 pieces Whole cloves
The Golden Rice
- 3 cups Basmati or long-grain rice (soaked for 30 minutes and drained)
- 1 tablespoon Turmeric powder
- 3 tablespoons Olive oil
- 2 teaspoons Kosher salt
The Tangy Tahini Sauce (Jameed Substitute)
- 1.5 cups Raw Tahini (high quality, smooth)
- 1/2 cup Fresh lemon juice (adjust to taste for tanginess)
- 3 cups Lamb cooking broth (reserved from the meat)
- 2 cloves Garlic (grated into a paste)
Assembly and Garnish
- 2-3 large pieces Laffa or large Pita bread (torn into large shards)
- 1/2 cup Pine nuts (toasted until golden)
- 1/2 cup Slivered almonds (toasted until golden)
- 1/2 cup Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, sear the lamb chunks in a splash of olive oil over medium-high heat until browned on all sides. This develops deep flavor for the broth.
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2
Add the quartered onions, smashed garlic, cinnamon stick, cardamom, bay leaves, and cloves to the pot. Cover with water (about 8-10 cups) until the meat is fully submerged by at least 2 inches.
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3
Bring to a boil, skim off any foam that rises to the surface, then reduce heat to low. Cover and simmer gently for 2 hours, or until the lamb is fork-tender and falling off the bone.
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4
While the lamb simmers, prepare the rice. Heat 3 tablespoons of olive oil in a separate pot, add the drained rice and turmeric, and stir for 2 minutes to coat the grains. Add 4.5 cups of water and salt. Bring to a boil, then cover and simmer on low for 15-18 minutes. Fluff with a fork and keep warm.
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5
Once the lamb is finished, remove the meat from the pot and set aside. Strain the broth through a fine-mesh sieve, discarding the solids. Reserve at least 4 cups of the clear, aromatic broth.
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6
Prepare the sauce: In a medium bowl, whisk the raw tahini with lemon juice and grated garlic. It will thicken and seize up—this is normal. Slowly whisk in 3 cups of the hot lamb broth, a half-cup at a time, until it transforms into a smooth, creamy, pourable sauce.
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7
Pour the tahini sauce into a clean pot and add the cooked lamb chunks. Simmer together on very low heat for 10 minutes to allow the flavors to meld. Do not let it reach a rolling boil, as tahini can separate.
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8
To assemble, place the torn pieces of flatbread on a very large communal serving platter. Ladle a generous amount of the warm tahini sauce over the bread to soften it slightly.
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9
Spread the golden turmeric rice evenly over the soaked bread. Arrange the tender lamb pieces on top of the rice.
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10
Pour more sauce over the entire dish, then garnish heavily with toasted pine nuts, slivered almonds, and fresh parsley. Serve immediately with extra sauce in a bowl on the side.
💡 Chef's Tips
Always use bone-in lamb if possible; the marrow provides the essential richness that replaces the dairy fat in traditional Mansaf. Be careful not to boil the tahini sauce vigorously once combined with the broth, as high heat can cause the emulsion to break and become grainy. Soak your rice for at least 30 minutes to ensure long, fluffy grains that won't clump together. For the most authentic experience, use a high-quality, runny tahini (often labeled 'Hulm' or 'Ethopian') rather than the thick, bitter varieties found in some supermarkets.
🍽️ Serving Suggestions
Serve with a side of 'Salat Katzutz' (finely chopped Israeli salad of cucumber, tomato, and onion) to provide a fresh crunch. Pair with spicy pickled turnips or 'Amba' (mango pickle) for an extra layer of acidity and heat. A glass of bold, dry red wine like a Cabernet Sauvignon or a Syrah stands up beautifully to the richness of the lamb. End the meal with a hot pot of nana (mint) tea to help with digestion after such a decadent feast.