Mansaf
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The Tale of Mansaf
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Mansaf, lamb cooked in fermented dried yogurt (jameed) served over rice and flatbread, is Jordan's national dish, rooted in Bedouin hospitality traditions where it's traditionally eaten by hand from a communal platter. It remains central to Jordanian celebrations, weddings, and formal hospitality.
Ingredients
Scale:· 6 servings
- 3 lbs lamb, bone-in pieces
- 4 cups jameed (dried fermented yogurt) or plain yogurt
- 3 cups basmati rice, cooked
- 2 large flatbreads (shrak or markook)
- 1/4 cup toasted almonds and pine nuts
- 1 onion, chopped
- 1 tsp ground cardamom
- 2 tbsp ghee
- Fresh parsley, chopped
- Salt, to taste
Instructions
- 1Simmer the lamb with onion, cardamom, and salt in water until very tender, about 1.5 hours; reserve the broth.
- 2If using jameed, soak and blend it with water, then whisk into a pot and simmer gently, stirring constantly to prevent curdling, until thickened into a sauce.
- 3Add some of the lamb broth to the yogurt sauce and simmer to combine.
- 4Add the cooked lamb pieces to the yogurt sauce and simmer 10 minutes.
- 5Lay the flatbreads on a large platter and top with the cooked rice.
- 6Arrange the lamb over the rice and pour the warm yogurt sauce generously over the top.
- 7Garnish with toasted almonds, pine nuts, and parsley before serving.
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