Mansaf
Dive into the heart of Jordanian cuisine with Mansaf, a rich and flavorful dish that holds a special place in Middle Eastern culinary traditions. This iconic recipe features tender lamb infused with aromatic spices like cardamom and bay leaves, slowly simmered in a luscious jameed sauce—made from aged, dried yogurt—for an unforgettably tangy and savory flavor. Served over a bed of yellow rice and soft flatbread, Mansaf is generously garnished with golden slivered almonds and pine nuts, adding a delightful crunch to every bite. Perfect for family gatherings or festive occasions, this dish is often enjoyed communally, celebrating togetherness and hospitality. Whether you're exploring new cultural flavors or seeking a centerpiece meal, Mansaf is a true culinary masterpiece that’s as delicious as it is meaningful.
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Recipe Information
Ingredients
- 2 kilograms lamb shoulder
- 500 grams jameed
- 2 liters water
- 2 large onions
- 2 leaves bay leaves
- 5 pods cardamom pods
- 3 cups yellow rice
- 0.5 cup slivered almonds
- 0.5 cup pine nuts
- 3 tablespoons butter
- 5 pieces flatbread
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons cooking oil
Instructions
Break the jameed into small chunks and soak them in water for at least 12 hours.
In a large pot, add the soaked jameed and 2 liters of water. Use your hands to break the jameed down into smaller pieces.
Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally, until the jameed has dissolved completely.
Cut the lamb into large pieces and season with salt and black pepper.
Heat the cooking oil in a separate large pot over medium-high heat. Add the lamb pieces and sear until browned on all sides.
Add the onions, bay leaves, and cardamom pods to the pot with the lamb. Stir well and let cook for about 5 minutes until the onions are translucent.
Pour the jameed mixture over the lamb, ensuring the pieces are submerged. Reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours or until the lamb is tender.
Rinse the rice under cold water until the water runs clear.
Boil the rice in a large pot of salted water, following the package instructions until the rice is cooked but not mushy, usually around 15-20 minutes. Drain and set aside.
In a small pan, melt the butter over medium heat. Add the slivered almonds and pine nuts, stirring until golden brown. Remove from heat.
To assemble the Mansaf, place the flatbread pieces on the serving tray. Moisten the bread with a bit of the jameed sauce.
Layer the cooked yellow rice over the bread. Place the tender lamb pieces on top of the rice.
Pour the rest of the jameed sauce evenly over the lamb and rice.
Garnish the dish with the toasted nuts.
Serve the Mansaf hot, encouraging guests to enjoy it by hand as tradition dictates.
Nutrition Facts
Calories |
10708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 673.3 g | 863% | |
| Saturated Fat | 277.9 g | 1390% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 2399 mg | 800% | |
| Sodium | 18116 mg | 788% | |
| Total Carbohydrate | 634.0 g | 231% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 58.7 g | ||
| Protein | 623.2 g | 1246% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5143 mg | 396% | |
| Iron | 57.7 mg | 321% | |
| Potassium | 8927 mg | 190% | |
*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.
