Jordanian Mansaf
Immerse yourself in the rich culinary heritage of the Middle East with this traditional Jordanian Mansaf recipe, a flavorful masterpiece often regarded as Jordan's national dish. Tender, slow-cooked lamb is simmered in a velvety sauce made from jameed—a tangy, dried fermented yogurt—or Greek yogurt for a modern twist. Paired with fragrant basmati rice infused with warm spices like cardamom and cinnamon, and served atop soft flatbread soaked in the savory yogurt sauce, every bite delivers layers of comforting, aromatic goodness. The dish is crowned with golden, toasted almonds and pine nuts for added crunch and richness. Perfect for special gatherings or family feasts, Mansaf is more than a meal—it's a celebration of tradition, flavor, and hospitality.
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Recipe Information
Ingredients
- 2 kg Lamb (preferably bone-in)
- 500 g Jameed (dried fermented yogurt) or plain Greek yogurt
- 6 cups Water
- 2 medium Onions (chopped)
- 3 cups Basmati rice
- 4 tablespoons Clarified butter or ghee
- 2 pieces Bay leaves
- 1 piece Cinnamon stick
- 5 pieces Cardamom pods
- 1 cup Almonds (blanched and slivered)
- 0.5 cup Pine nuts
- 2 teaspoons Salt
- 2 pieces Flatbread (shrak or pita)
- 1 teaspoon Black pepper
Instructions
If using jameed, soak it in warm water for several hours or overnight until softened. Blend it into a smooth yogurt-like liquid with the soaking water. If using Greek yogurt, dilute it with 2 cups of water and whisk until smooth.
In a large pot, add the lamb, chopped onions, bay leaves, cinnamon stick, 3 cardamom pods, 1 teaspoon of salt, and enough water to cover the meat. Bring to a boil, skimming off any foam that forms on the surface, and then reduce to a simmer. Cook the lamb for approximately 2 hours or until tender.
While the lamb is cooking, prepare the rice. Rinse the basmati rice under cold water until the water runs clear. Soak for 20 minutes, then drain.
In a large pot, heat 2 tablespoons of clarified butter or ghee. Add the remaining 2 cardamom pods and stir for a few seconds until fragrant. Add the rice and stir to coat each grain with the butter. Add 4.5 cups of water, 1 teaspoon of salt, and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Set aside.
Once the lamb is cooked, strain the broth and reserve it. If using jameed, mix it with 3 cups of the broth and bring to a gentle simmer over low heat. If using Greek yogurt, add the broth gradually to the yogurt mixture, constantly stirring, to prevent curdling, and heat gently.
Return the cooked lamb to the yogurt sauce and simmer for 20-30 minutes, allowing the lamb to absorb the flavors.
In a small pan, heat the remaining 2 tablespoons of clarified butter or ghee. Toast the almonds and pine nuts until golden brown. Set aside.
To assemble, place the shrak or pita bread on a large serving platter. Drizzle some of the yogurt sauce over the bread to moisten it. Add a layer of rice, then arrange the lamb pieces on top. Pour more yogurt sauce over the lamb and rice.
Garnish with toasted almonds, pine nuts, and freshly ground black pepper. Serve hot, with the remaining yogurt sauce on the side for drizzling.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 36.5 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 920 mg | 71% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
