Mansaf Recipe

Mansaf is a rich, savory Jordanian feast that features tender lamb slow-cooked in a tangy yogurt sauce, served over aromatic rice. Topped with crispy almonds and pine nuts, this dish is perfect for large gatherings and celebrations. With its combination of flavors and textures, Mansaf is a true celebration of Middle Eastern cuisine.

Traditional Mansaf

Mansaf is a traditional Jordanian dish made with tender lamb slow-cooked in a tangy yogurt sauce, served over aromatic rice and topped with nuts. Perfect for special occasions.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: Middle Eastern

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

For the Lamb:

• 2 lb lamb shoulder or shank cut into large chunks
• 1 large onion quartered
• 2 bay leaves
• 5 cups water
• 1 tsp turmeric
• 1 tsp cinnamon
• 1 tsp cardamom
• Salt and pepper to taste

For the Rice:

• 2 cups long-grain rice
• 3 cups lamb broth from cooking the lamb
• 2 tbsp ghee or clarified butter
• 1 tsp ground turmeric
• Salt to taste

For the Yogurt Sauce:

• 1 ½ cups jameed dried yogurt, rehydrated
• 2 cups water to rehydrate the jameed
• 2 tbsp ghee or clarified butter
• 1 tsp ground cumin
• Salt to taste

For the Garnish:

• ¼ cup pine nuts
• ¼ cup almonds slivered
• Fresh parsley optional

Equipment

• Large pot (for braising lamb)
• Skillet (for frying nuts)
• Large serving platter
• Measuring cups & spoons
• Large spoon or ladle
• Cheesecloth (optional for straining jameed)

Method

 

1. Prepare the Lamb: In a large pot, add the lamb, onion, bay leaves, and water. Bring to a boil, then reduce the heat and simmer for 1.5-2 hours until the lamb is tender. Skim off any scum that rises to the top.
2. Cook the Rice: While the lamb is cooking, rinse the rice under cold water until the water runs clear. In a separate pot, heat 2 tbsp ghee over medium heat. Add the rice and sauté for 2 minutes. Add 3 cups of lamb broth, turmeric, and salt. Bring to a boil, then cover and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
3. Prepare the Yogurt Sauce: In a blender or food processor, blend the rehydrated jameed with 2 cups of water until smooth. In a separate pan, heat 2 tbsp ghee over medium heat. Add the yogurt mixture, cumin, and salt. Stir constantly until it thickens, about 15 minutes.
4. Fry the Nuts: In a small skillet, heat ghee over medium heat. Fry the pine nuts and almonds until golden brown, then set them aside.
5. Assemble the Mansaf: On a large serving platter, place the cooked rice as a base. Layer the lamb on top, and pour the yogurt sauce over the meat and rice. Garnish with fried nuts and fresh parsley.
6. Serve: Serve hot, with flatbread on the side. Scoop up the lamb, rice, and sauce using the bread for a traditional way to enjoy Mansaf.

Notes

• Storage: Leftovers can be stored in the fridge for up to 3 days.
• Reheating: Reheat on the stovetop over low heat, adding a little water to loosen the sauce if necessary.
• Variations: If you can’t find jameed, you can substitute with thick Greek yogurt, but the flavor will be slightly different.
• Safety Tip: Be careful when frying the nuts as they can burn quickly.