Jordanian Mansaf is a traditional dish widely known in Jordanian cuisine. It is often served at official occasions, family gatherings, celebrations, and during Ramadan as a symbol of generosity and hospitality. Despite its rich and impressive presentation, it is relatively easy to prepare and has an irresistible flavor.
Cooking Time
60 minutes
Serves
4 people
Ingredients
For the Rice
2 cups basmati rice (washed and soaked for 20 minutes, then drained)
2 tablespoons ghee
½ teaspoon salt
For the Jameed (Yogurt Sauce)
3 cups jameed yogurt (dissolved in warm water)
2 tablespoons traditional ghee
A pinch of salt
For Garnishing and Serving
Shrak bread (thin Arabic bread) – as desired
½ cup almonds or pine nuts, toasted
For the Meat
1 kg lamb with bones
2 onions, quartered
2 garlic cloves
2 bay leaves
1 teaspoon mixed spices
A pinch of salt
Water, as needed
Preparation Method
1. Prepare the Meat
In a deep pot over high heat, add the lamb pieces, quartered onions, garlic cloves, bay leaves, salt, and mixed spices. Cover the ingredients with water.
Bring the mixture to a boil and remove the foam that appears on the surface. Reduce the heat and let the meat cook for about 2 hours until fully tender.
Strain the broth and reserve it for later use in the jameed sauce. Set the cooked meat aside.
2. Cook the Rice
Place the rice in a pot with boiling water. Add the ghee and season with salt. Let it boil for 5–7 minutes, then reduce the heat.
Cover and cook the rice on low heat for about 20 minutes until fully cooked and fluffy.
3. Prepare the Jameed Sauce
Heat the dissolved jameed in a deep pot over low heat. Add a pinch of salt and the traditional ghee, stirring continuously to prevent lumps.
Gradually add some of the reserved meat broth until the sauce reaches the desired consistency, stirring well.
Add the cooked lamb pieces to the jameed sauce and let them simmer for about 10 minutes, then remove from heat.
4. Assemble the Mansaf
Spread shrak bread on a large serving platter. Place the rice on top of the bread, then arrange the lamb pieces over the rice.
Garnish with toasted almonds or pine nuts.
Serve the dish hot alongside extra jameed yogurt sauce.
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