Mansaf

Indulge in the rich, savory flavors of Mansaf, the iconic Jordanian dish that is as much a feast for the senses as it is a celebration of tradition. Centered around tender, slow-cooked lamb bathed in a creamy, tangy jameed (fermented dried yogurt) sauce, this hearty recipe is served atop a bed of fragrant yellow rice and softened flatbread. Garnished with golden, buttery slivered almonds and pine nuts, Mansaf offers a perfect balance of textures and umami-rich flavors. The slow simmering of lamb with aromatic spices like cardamom and bay leaves creates a deeply flavorful broth, while the unique use of jameed lends an authentic tang that sets Mansaf apart. Perfect for festive gatherings or special occasions, this dish is traditionally enjoyed communally, making it an unforgettable experience for both the palate and the soul.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 8

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

Directions

Step 1

Break the jameed into small chunks and soak them in water for at least 12 hours.

Step 2

In a large pot, add the soaked jameed and 2 liters of water. Use your hands to break the jameed down into smaller pieces.

Step 3

Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally, until the jameed has dissolved completely.

Step 4

Cut the lamb into large pieces and season with salt and black pepper.

Step 5

Heat the cooking oil in a separate large pot over medium-high heat. Add the lamb pieces and sear until browned on all sides.

Step 6

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.

Step 7

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.

Step 8

Rinse the rice under cold water until the water runs clear.

Step 9

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.

Step 10

In a small pan, melt the butter over medium heat. Add the slivered almonds and pine nuts, stirring until golden brown. Remove from heat.

Step 11

To assemble the Mansaf, place the flatbread pieces on the serving tray. Moisten the bread with a bit of the jameed sauce.

Step 12

Layer the cooked yellow rice over the bread. Place the tender lamb pieces on top of the rice.

Step 13

Pour the rest of the jameed sauce evenly over the lamb and rice.

Step 14

Garnish the dish with the toasted nuts.

Step 15

Serve the Mansaf hot, encouraging guests to enjoy it by hand as tradition dictates.

Nutrition Facts

Serving size	6013.6 grams (6013.6g)

Amount per serving	% Daily Value*
Calories	10708

Total Fat 673.30g	863%
Saturated Fat 277.90g	1390%
Polyunsaturated Fat 25.10g
Cholesterol 2399mg	800%
Sodium 18116mg	788%
Total Carbohydrate 634.00g	231%
Dietary Fiber 28.60g	102%
Total Sugars 58.70g
Protein 623.20g	1246%

Vitamin D 7IU	34%
Calcium 5143mg	396%
Iron 58mg	321%
Potassium 8927mg	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.

Source of Calories

Fat: 54.6%

Protein: 22.5%

Carbs: 22.9%