Mansaf

Name: Mansaf
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: Main dishes
Ingredients: 3.5 lbs lamp (cut into medium pieces); 5 lbs jameed (fermented yogurt) ( I use liquid jameed); 3 cups rice; 3-4 shrak bread; 1 small white onion (diced very finely ); 2 bay leaves; 2 black cardamom (or green); 1 teaspoon all spices (optional); 2 tablespoon vegetable oil (you can use ghee if you prefer); 4 cups water

Prep30 min

Cook2h

Total2h 30m

Servings8

DifficultyEasy

Ingredients

3.5 lbs lamp (cut into medium pieces)
5 lbs jameed (fermented yogurt) ( I use liquid jameed)
3 cups rice
3-4 shrak bread
1 small white onion (diced very finely )
2 bay leaves
2 black cardamom (or green)
1 teaspoon all spices (optional)
2 tablespoon vegetable oil (you can use ghee if you prefer)
4 cups water

Instructions

1
Start by heating a bit of oil in a large pot. Add the lamb pieces and sear them until lightly browned on all sides. Add finely diced onion (optional), then add: Bay leaves Mixed spices(optional) Cardamom Stir well to coat the meat with the spices. Pour in 4 cups of water and bring to a boil. As it boils, skim off any impurities (foam) from the surface. Cover the pot, reduce the heat to medium, and let the meat cook until tender and fully done.
2
While the meat is cooking prepare your rice separately. In a bowl, mix the jameed well until it becomes smooth and creamy
3
Once the meat is cooked: Add the jameed to the pot mix gently cover and let it simmer for 10–15 minutes this step is critical — it allows the meat to fully absorb the jameed flavor, which is what defines real mansaf.
4
Traditional Serving Method: Start by placing large sheets of Shrak bread at the bottom of a wide serving platter, covering the entire surface. Lightly pour some jameed sauce over the bread to soften it. Add a generous layer of rice on top of the bread, then drizzle a bit more jameed sauce over the rice. Arrange the lamb pieces neatly over the rice, distributing them evenly across the platter. Spoon a small amount of jameed sauce over the meat to keep it moist and flavorful. Finish by garnishing with: Fried almonds Chopped parsley
5
Serve the mansaf platter hot, and place a separate bowl of jameed sauce on the side. This allows each person to add extra sauce to their liking, which is part of the traditional experience.

Chef's Notes

Mansaf (المنسف) is the national dish of Jordan, and its roots go back centuries to the Bedouin tribes of the region. Mansaf was originally created by the Bedouins—nomadic desert people who needed: Food that could last long without refrigeration Ingredients that were available in harsh environments This is where jameed comes in: Made from fermented, dried yogurt (rock-hard balls) Could be stored for months or years Rehydrated into a rich sauce for cooking meat They would cook lamb in jameed sauce, then serve it over bread and rice—simple, powerful, and designed for survival.

Instructions

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